Here is another of my recipes from my book that i created sometime ago. It is a really simple recipe and who does not like Bacon.
Bacon Chicken
Ingredients
1 3lb Chicken cut up
1/2 lb bacon, chopped
1/2 cup of smoked ham cut into strips
3 tomatoes diced and seeded
2 large red peppers, cut into rings and seeded
2 onions diced
1/3 cup pimentos
1/4 cup fresh Italian Parsley, chopped and stems removed
4 to 6 cloves of garlic, minced
3 table spoons olive oil
Salt and pepper to taste.
Directions
In a large deep skillet that can be covered, add bacon over medium high heat and render off the fat. Remove bacon once crispy and set aside.
Next add chicken to skillet with bacon fat and brown on each side, about 15 minutes or so. Remove chicken and set aside. Drain off some of the bacon grease, leave about a table spoon in the pan. Add olive oil followed by the onions, peppers, garlic and pimentos and saute until soft, about 10 minutes. Reduce heat to medium and add the tomatoes and ham to the skillet and saute for an additional 10 minutes.
Reduce heat to low and add the chicken back to the skillet and cover and cook for about 30 minutes or until chicken is done. Remove from heat, transfer to a serving bowl and garnish with the parsley, crispy bacon and serve.
Note: both the bacon and the ham can be salty so additional salt might not be needed.
Enjoy Cooking
Showing posts with label Bacon. Show all posts
Showing posts with label Bacon. Show all posts
Monday, July 25, 2011
Thursday, May 26, 2011
Clam Pizza
Ok i know this sounds weird but it's really good.
Clam Pizza
Now you can buy pizza dough or make it yourself, either way it is good.
Pizza Dough
Ingredients
3 cups unbleached flour
2 table spoon olive oil
1 teaspoon salt
1 cup warm water, 100 to 110 degrees
1 teaspoon sugar
1 package of active dry yeast.
Directions
In a stand mixer fitted with s dough hook add the water, sugar and yeast and stir. Let stand for about 5 to 10 minutes so the yeast comes alive.
Next add the olive oil and salt and turn on the mixer to slow and slowly add the flour. Once all the flours has been added raise the speed to medium and let the mixer go fro about 5 minutes so that the dough forms into a ball. You will need to stop the mixer from time to time to scrape the bowl and the hook. If the dough is still crumbly add a few teaspoons of water until its smooth. Drop dough until floured surface and kneed into a ball. Place in a greased bowl and cover with a damp towel and let it rise and double in size, about an hour.
Now onto the toppings
Clam Pizza
Ingredients
3 cans of chopped clams, drained but save the liquid.
1 red onion diced
1 red pepper diced
4 cloves garlic diced
3 medium tomatoes, seeded and diced
1 container of ricotta cheese, about 15 oz
1/4 lb bacon diced
1/2 cup grated Perorino cheese
Fresh, Oregano, Basil and Italian Parsley course chopped
Olive oil
Juice of half a lemon
salt and pepper
corn meal
Directions
Preheat oven to 450 to 475 degrees- if you have a pizza stone place in the oven to get hot.
Place clams. lemon juice, a drizzle of olive oil, salt and pepper in a bowl and toss to coat and set aside.
In a skillet over medium high heat place olive oil, about 2 table spoons and add the onions and peppers and saute until they start to sweat, reduce heat, then add the garlic, a few pinches of fresh oregano and the tomatoes and cook until soft about 8 to 10 minutes, remove from heat add salt and pepper to taste and set aside.
In another pan render off the bacon until just about crispy, place on a paper towel to drain.
Roll out dough sprinkling with corn meal to kept it from sticking, roll into a circle now either place it on a pizza pan or a paddle.
Spread the ricotta cheese on dough, sprinkle with clams, followed by the tomatoes mixer then the bacon. Shower with a few table spoons of the basil and parsley and drizzle with a bit of olive oil. Place the pizza in oven and cook until crust is golden brown and ricotta is bubbling, about 12 to 15 minutes.
Remove from oven sprinkle on Pecorine cheese and more basil and parsley, cut and serve.
Enjoy cooking
Clam Pizza
Now you can buy pizza dough or make it yourself, either way it is good.
Pizza Dough
Ingredients
3 cups unbleached flour
2 table spoon olive oil
1 teaspoon salt
1 cup warm water, 100 to 110 degrees
1 teaspoon sugar
1 package of active dry yeast.
Directions
In a stand mixer fitted with s dough hook add the water, sugar and yeast and stir. Let stand for about 5 to 10 minutes so the yeast comes alive.
Next add the olive oil and salt and turn on the mixer to slow and slowly add the flour. Once all the flours has been added raise the speed to medium and let the mixer go fro about 5 minutes so that the dough forms into a ball. You will need to stop the mixer from time to time to scrape the bowl and the hook. If the dough is still crumbly add a few teaspoons of water until its smooth. Drop dough until floured surface and kneed into a ball. Place in a greased bowl and cover with a damp towel and let it rise and double in size, about an hour.
Now onto the toppings
Clam Pizza
Ingredients
3 cans of chopped clams, drained but save the liquid.
1 red onion diced
1 red pepper diced
4 cloves garlic diced
3 medium tomatoes, seeded and diced
1 container of ricotta cheese, about 15 oz
1/4 lb bacon diced
1/2 cup grated Perorino cheese
Fresh, Oregano, Basil and Italian Parsley course chopped
Olive oil
Juice of half a lemon
salt and pepper
corn meal
Directions
Preheat oven to 450 to 475 degrees- if you have a pizza stone place in the oven to get hot.
Place clams. lemon juice, a drizzle of olive oil, salt and pepper in a bowl and toss to coat and set aside.
In a skillet over medium high heat place olive oil, about 2 table spoons and add the onions and peppers and saute until they start to sweat, reduce heat, then add the garlic, a few pinches of fresh oregano and the tomatoes and cook until soft about 8 to 10 minutes, remove from heat add salt and pepper to taste and set aside.
In another pan render off the bacon until just about crispy, place on a paper towel to drain.
Roll out dough sprinkling with corn meal to kept it from sticking, roll into a circle now either place it on a pizza pan or a paddle.
Spread the ricotta cheese on dough, sprinkle with clams, followed by the tomatoes mixer then the bacon. Shower with a few table spoons of the basil and parsley and drizzle with a bit of olive oil. Place the pizza in oven and cook until crust is golden brown and ricotta is bubbling, about 12 to 15 minutes.
Remove from oven sprinkle on Pecorine cheese and more basil and parsley, cut and serve.
Enjoy cooking
Monday, February 14, 2011
Swiss Chard and Bacon
Swiss Chard and Bacon
Ingredients
2 bunches of Swiss chard, stems removed and torn
1 cup green onions chopped
1/4 lb of bacon chopped
1/2 teaspoon fresh grated nutmeg
Salt and Pepper to taste
Directions
In a large skillet render off the bacon and transfer bacon to a paper towel to drain. Next add the Swiss chard to the skillet and toss to wilt. As the Swiss chard is wilting add the nutmeg and salt and pepper. Once the Swiss chard is wilted transfer to a bowl and add the green onions and the bacon toss and serve.
Enjoy Cooking
Ingredients
2 bunches of Swiss chard, stems removed and torn
1 cup green onions chopped
1/4 lb of bacon chopped
1/2 teaspoon fresh grated nutmeg
Salt and Pepper to taste
Directions
In a large skillet render off the bacon and transfer bacon to a paper towel to drain. Next add the Swiss chard to the skillet and toss to wilt. As the Swiss chard is wilting add the nutmeg and salt and pepper. Once the Swiss chard is wilted transfer to a bowl and add the green onions and the bacon toss and serve.
Enjoy Cooking
Friday, October 1, 2010
Spinach Potato Soup
I had this soup in a cafe local cafe near work and I though it was good but I could make it better. I think it turned out great, hope you do to.
Spinach Potato Soup
Ingredients
6 cups of veggie stock, low salt
5 cups of fresh baby spinach, chopped
2 cups of diced potatoes, i used red bliss
2 yellow onions diced
3 stalks of celery diced
1 red pepper diced
1 cup of dried green lentils
1/2 lb of bacon, chopped
6 cloves of garlic minced
1/2 cup of parsley, chopped and stems removed
Salt and pepper to taste
Grated cheese of choice
Directions
Place lentils in sauce pan and cover with water up to one inch, bring to a boil, reduce heat and simmer for about 30 minutes. Drain, rinse and set aside.
In a deep soup pot render bacon, you want the bacon nice a crispy. Drain off most of the fat and place onions, peppers and celery into pot over medium high heat and saute until tender and onions start to brown, about 5 minutes. Add garlic and saute for 1 minute, now add potatoes, lentils, stock and salt and pepper to taste. Reduce heat to medium low and simmer for about an hour. Add spinach and parsley to the pot and simmer for an additional 30 minutes, once the lentils and potatoes are tender the soup is done.
Ladle into bowls and top with the crispy bacon and some grated cheese of choice and serve with a crusty bread
Enjoy Cooking
Spinach Potato Soup
Ingredients
6 cups of veggie stock, low salt
5 cups of fresh baby spinach, chopped
2 cups of diced potatoes, i used red bliss
2 yellow onions diced
3 stalks of celery diced
1 red pepper diced
1 cup of dried green lentils
1/2 lb of bacon, chopped
6 cloves of garlic minced
1/2 cup of parsley, chopped and stems removed
Salt and pepper to taste
Grated cheese of choice
Directions
Place lentils in sauce pan and cover with water up to one inch, bring to a boil, reduce heat and simmer for about 30 minutes. Drain, rinse and set aside.
In a deep soup pot render bacon, you want the bacon nice a crispy. Drain off most of the fat and place onions, peppers and celery into pot over medium high heat and saute until tender and onions start to brown, about 5 minutes. Add garlic and saute for 1 minute, now add potatoes, lentils, stock and salt and pepper to taste. Reduce heat to medium low and simmer for about an hour. Add spinach and parsley to the pot and simmer for an additional 30 minutes, once the lentils and potatoes are tender the soup is done.
Ladle into bowls and top with the crispy bacon and some grated cheese of choice and serve with a crusty bread
Enjoy Cooking
Sunday, August 29, 2010
Crab a la Myra
Last night i started with one idea and ended up with something different then i planned. I was going to make a stuffed catfish but i ended up with the really great crab dish.
Crab a la Myra
Ingredients
1/2 Lb of bacon, chopped
4 andouleille sausage, diced
2 red peppers, diced
1 yellow onion, diced
4 stalks of celery, diced
3 cloves of garlic minced
1/2 cup of Italian parsley, chopped and stems removed
16 oz of crab
4 table spoons of butter
8 oz of goat cheese
1 egg
1 teaspoon of celery seeds
1 teaspoon yellow mustard seeds
4 table spoons of olive oil mayo
2 table spoons dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon of green tobasco sauce
1/4 to 1/2 teaspoon cayenne pepper
salt and pepper to taste
Directions
Render off bacon in a large skillet, remove cooked bacon, place on a paper towel and set aside. In the same skillet over medium high heat add the sausage to the hot bacon fat and cook until crisp. Remove sausage of skillet and place on a paper towel and set aside.
Pour off most of the bacon fat from skillet, return to heat and add butter. Once the butter has melted add the "holy trinity", onion, celery and peppers, to the skillet a long with the celery and mustard seeds and cook until soft. Remove from heat and toss the trinity into a large bowl, add to it the garlic, mayo, dijon mustard, worcestershire sauce, tobasco and mix well. Now add to the bowl the egg and the parsley, whisk well to combine. Next add the cayenne pepper and the crab and toss well to coat the crab.
Spoon mixture into ramekins and set in a deep pan, fill the pan with water so that the ramekins are sitting on about 1/2 inch of water. Place in a 350 degree oven for 25 minutes. After the 25 minutes remove and add a nice slice of goat cheese to the top and return to the oven for 5 minutes or so or until cheese begins to melt. Remove from oven, remove ramekins from bath and set on individual plates and add the crisp bacon to the top of each ramekin. Let set for 5 minutes before serving.
So I now have this catfish left over, hmm what to make with that.
Enjoy cooking
Crab a la Myra
Ingredients
1/2 Lb of bacon, chopped
4 andouleille sausage, diced
2 red peppers, diced
1 yellow onion, diced
4 stalks of celery, diced
3 cloves of garlic minced
1/2 cup of Italian parsley, chopped and stems removed
16 oz of crab
4 table spoons of butter
8 oz of goat cheese
1 egg
1 teaspoon of celery seeds
1 teaspoon yellow mustard seeds
4 table spoons of olive oil mayo
2 table spoons dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon of green tobasco sauce
1/4 to 1/2 teaspoon cayenne pepper
salt and pepper to taste
Directions
Render off bacon in a large skillet, remove cooked bacon, place on a paper towel and set aside. In the same skillet over medium high heat add the sausage to the hot bacon fat and cook until crisp. Remove sausage of skillet and place on a paper towel and set aside.
Pour off most of the bacon fat from skillet, return to heat and add butter. Once the butter has melted add the "holy trinity", onion, celery and peppers, to the skillet a long with the celery and mustard seeds and cook until soft. Remove from heat and toss the trinity into a large bowl, add to it the garlic, mayo, dijon mustard, worcestershire sauce, tobasco and mix well. Now add to the bowl the egg and the parsley, whisk well to combine. Next add the cayenne pepper and the crab and toss well to coat the crab.
Spoon mixture into ramekins and set in a deep pan, fill the pan with water so that the ramekins are sitting on about 1/2 inch of water. Place in a 350 degree oven for 25 minutes. After the 25 minutes remove and add a nice slice of goat cheese to the top and return to the oven for 5 minutes or so or until cheese begins to melt. Remove from oven, remove ramekins from bath and set on individual plates and add the crisp bacon to the top of each ramekin. Let set for 5 minutes before serving.
So I now have this catfish left over, hmm what to make with that.
Enjoy cooking
Corn Salad
The next two recipes were from last night; both Louisiana inspired.
Corn Salad
Ingredients
1/2 Lb of bacon, chopped
4 ears of corn, shucked and the kernels removed from the cob
2 red peppers, diced
1 red onion , diced
3 limes. zest and juiced
1/2 cup green onion tops, diced
1/2 cup cilantro, chopped and stems removed
3 table spoons of butter
1 teaspoon of ground cumin
1 teaspoon of ground yellow mustard
salt and pepper to taste
Directions
In a large skillet render the bacon until crisp. Place cooked bacon on a paper towel and set aside.
Pour off most of the bacon fat from the skillet. Return the skillet to medium high heat and add the butter. Once melted add the corn to the skillet and saute for about 4 minutes or until corn starts to brown. Remove from heat and toss corn into a large bowl with the red onion and the red peppers, then set aside to cool for ten minutes. After the ten minutes add the balance of the ingredients, toss to combine and set aside while you make your main course. Toss the salad from time to time. Do not chill salad, leave at room temp. When ready to serve add bacon to the top of the salad.
Enjoy cooking
Corn Salad
Ingredients
1/2 Lb of bacon, chopped
4 ears of corn, shucked and the kernels removed from the cob
2 red peppers, diced
1 red onion , diced
3 limes. zest and juiced
1/2 cup green onion tops, diced
1/2 cup cilantro, chopped and stems removed
3 table spoons of butter
1 teaspoon of ground cumin
1 teaspoon of ground yellow mustard
salt and pepper to taste
Directions
In a large skillet render the bacon until crisp. Place cooked bacon on a paper towel and set aside.
Pour off most of the bacon fat from the skillet. Return the skillet to medium high heat and add the butter. Once melted add the corn to the skillet and saute for about 4 minutes or until corn starts to brown. Remove from heat and toss corn into a large bowl with the red onion and the red peppers, then set aside to cool for ten minutes. After the ten minutes add the balance of the ingredients, toss to combine and set aside while you make your main course. Toss the salad from time to time. Do not chill salad, leave at room temp. When ready to serve add bacon to the top of the salad.
Enjoy cooking
Thursday, August 26, 2010
Jambalaya Sandwich
Ok lets keep going with this theme. Tonight I did a variation of the recipe below with Squid. When I got home i was just going to make a saute squid in a lime butter sauce over fresh greens. But Michael wanted something a bit more, well just more. I will post the variation I did tonight after my original recipe.
This recipe is in fact a variation on traditional Jambalaya, its a bit, well a bit - well its just easier and takes less time then a traditional Jambalaya. I will post sometime my traditional Jambalaya.
Jambalaya Sandwich
Ingredients
1/3 of a pound of Bacon, rough chopped
6 Andouille Sausages, sliced in 1/4 slices
1 pound of pork loin, cubed
1 pound of chicken thighs, boneless and cubed
3 table spoons of butter
1 onion, quartered and sliced
2 red peppers, sliced into ribbons
1 stalk of celery diced
4 cloves of garlic diced
1/2 cup cilantro, chopped an stems removed
1/2 cup of diced green onion tops
1/2 to 1 teaspoon of cayenne pepper
2 teaspoon of cumin seeds
1 teaspoon of celery seeds
salt and Pepper to taste
2 limes, zest and juice
1/4 cup of Vermouth
4 small loafs of french bread, cut in half and toasted
1 pound of brie
Directions
In a large skillet of medium high heat cook bacon until crisp. Remove bacon place on a paper towel, now add sausage to bacon fat in skillet and crisp up sausage. Once crisp remove and place on a paper towel. Next for the bacon fat is the cubed pork. Cook pork until brown on each side and remove it from the skillet and set aside. Pour off most of the bacon fat and return skillet to medium high heat and add the butter, onions, peppers and celery and cook until soft. Next add garlic, cumin and celery seeds, cayenne pepper, salt and pepper to skillet and stir for one minute. Next to the skillet is the chicken cubes, at the 80 percent mark for the chicken, now add the lime juice and zest and the vermouth. Reduce heat to medium low and simmer for 10 minutes. Now add back to the skillet the sausage, pork and simmers for about 15 more minutes. When chicken is full cooked and the pork is tender, it is done.
To serve place big chunks of brie on each open face bread, pile on the Jambalaya and garnish with green onions, crisp bacon and cilantro.
Now for the variation; remove pork and chicken and add 1 1/2 pounds of cut squid. Follow the directions above, skip the browning of the pork and when you get to the adding of the chicken: Skip ahead to the lime juice and vermouth and add the cooked sausage at the same time. Simmer for 15 minutes, next add the squid, stir and cook for about 2 to 3 minutes. Squid cooks quickly, so once it is cooked through remove skillet from heat and serve as directed above.
Enjoy cooking
This recipe is in fact a variation on traditional Jambalaya, its a bit, well a bit - well its just easier and takes less time then a traditional Jambalaya. I will post sometime my traditional Jambalaya.
Jambalaya Sandwich
Ingredients
1/3 of a pound of Bacon, rough chopped
6 Andouille Sausages, sliced in 1/4 slices
1 pound of pork loin, cubed
1 pound of chicken thighs, boneless and cubed
3 table spoons of butter
1 onion, quartered and sliced
2 red peppers, sliced into ribbons
1 stalk of celery diced
4 cloves of garlic diced
1/2 cup cilantro, chopped an stems removed
1/2 cup of diced green onion tops
1/2 to 1 teaspoon of cayenne pepper
2 teaspoon of cumin seeds
1 teaspoon of celery seeds
salt and Pepper to taste
2 limes, zest and juice
1/4 cup of Vermouth
4 small loafs of french bread, cut in half and toasted
1 pound of brie
Directions
In a large skillet of medium high heat cook bacon until crisp. Remove bacon place on a paper towel, now add sausage to bacon fat in skillet and crisp up sausage. Once crisp remove and place on a paper towel. Next for the bacon fat is the cubed pork. Cook pork until brown on each side and remove it from the skillet and set aside. Pour off most of the bacon fat and return skillet to medium high heat and add the butter, onions, peppers and celery and cook until soft. Next add garlic, cumin and celery seeds, cayenne pepper, salt and pepper to skillet and stir for one minute. Next to the skillet is the chicken cubes, at the 80 percent mark for the chicken, now add the lime juice and zest and the vermouth. Reduce heat to medium low and simmer for 10 minutes. Now add back to the skillet the sausage, pork and simmers for about 15 more minutes. When chicken is full cooked and the pork is tender, it is done.
To serve place big chunks of brie on each open face bread, pile on the Jambalaya and garnish with green onions, crisp bacon and cilantro.
Now for the variation; remove pork and chicken and add 1 1/2 pounds of cut squid. Follow the directions above, skip the browning of the pork and when you get to the adding of the chicken: Skip ahead to the lime juice and vermouth and add the cooked sausage at the same time. Simmer for 15 minutes, next add the squid, stir and cook for about 2 to 3 minutes. Squid cooks quickly, so once it is cooked through remove skillet from heat and serve as directed above.
Enjoy cooking
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