Ahhh, this Bacon Week has drawn to a close, and with that, I give you the following recipe. Pancetta is also bacon, just thinly sliced and smoked. I served it with a side of brown rice with basil and Parmesan in it, and I almost liked the rice more than the dish! Also pictured are lightly sauteed beech mushrooms.You can whip this up in about 30 minutes, so give it a whirl!
PAN-FRIED CHICKEN AND PANCETTA WITH PARMESAN CREAM SAUCE
1 pound chicken breast (I actually used thighs, but breasts would taste better)
1 clove garlic, diced
3-4 slices pancetta
3-4 tbsp cream cheese
1/4 cup whipping cream
2 tbsp butter
3 tbsp freshly grated Parmesan cheese
freshly ground black pepper
Over medium-high heat, drizzle about 3 tbsp olive oil and fry chicken and garlic until done. Set aside. In a saucepan, warm the cream cheese, whipping cream and butter until well blended. Lay pancetta over top of chicken and spoon cream sauce on top. Grind black pepper over top of dish. Serve with rice or pasta.
I came up with this recipe after pouring through my fridge and freezer to see what I had to cook without leaving the house to go to the store. As it turns out, it’s super easy and super good. Make it tonight!
BACON WRAPPED SALMON WITH HONEY MUSTARD BOURBON GLAZE
6 salmon filets (use wild caught if you can)
6 slices bacon
¼ cup honey
3 teaspoons spicy brown mustard
1 tablespoon bourbon
Salt and pepper
Preheat your oven to 400 degrees. Make the glaze by mixing together the honey, mustard, and bourbon. If you want, you can leave out the alcohol. Fry the bacon until it’s partially cooked, but not crisp (it needs to be pliable). Put the salmon filets on a cooling rack that’s been placed on top of a cookie sheet; season with salt and pepper. Wrap a slice of bacon around each piece of salmon, securing with toothpicks. Brush each piece generously with the glaze and bake the salmon for 10 minutes, until opaque and easily flaked with a fork.
I had so many different ideas for my dessert this week. As it turned out, I was craving ice cream. Ice cream isn’t usually at the top of my dessert list. I like it, but I can do without it. However, some time ago, I got the incredibly awesome book, Jeni’s Splendid Ice Creams at Home, and my view of ice cream changed dramatically; it is a fantastic book full of one mouthwatering recipe after another. I used the dark chocolate ice cream recipe from that book; the idea to put the brown sugar bacon with the chocolate ice cream was mine. The result was divine. Make it this weekend!
DARK CHOCOLATE ICE CREAM WITH BROWN SUGAR BACON CRUMBLES
4-5 slices bacon
For the chocolate syrup:
½ cup unsweetened cocoa powder
½ cup brewed coffee
½ cup sugar
1 ½ ounces bittersweet chocolate, finely chopped
For the ice cream base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1/8 teaspoon fine sea salt
1 cup heavy cream
½ cup sugar
2 tablespoons light corn syrup
Combine the cocoa powder, coffee, and sugar in a small saucepan and bring to a boil over medium heat, stirring, until the sugar dissolves. Boil for 30 seconds, remove from heat, add the chocolate, and let sit for 5 minutes. Stir until smooth and set aside.
Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry; set aside. Whisk the cream cheese, warm chocolate syrup, and salt in a medium bowl until smooth; set aside. Fill a large bowl with ice and water, and set aside.
Now, you’re ready to make the ice cream! Combine the rest of the milk, the cream, sugar, and corn syrup in a medium saucepan over medium-high heat. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring, until slightly thickened, about 1 minute. Remove from the heat and gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour it into a gallon Ziploc back and submerge the sealed bag in the ice water. Let it stand until cold, about 30 minutes. Pour the cold ice cream base into the canister of your ice cream maker and process until thick and creamy. Freeze for 4 hours before serving.
Make the bacon crumbles while the ice cream is freezing. Simply preheat your oven to 400 degrees. Put 4-5 slices of bacon on a cookie sheet and sprinkle evenly with brown sugar. Bake the bacon for 30-40 minutes. Be careful not to burn it! I almost burned mine; in fact it was a little dark, but I like things almost burnt, so I thought it was good. Just keep a good eye on it while baking it. Once the bacon is done, let it cool, then crumble it. Store in the refrigerator (if you don’t eat it all).
Once the ice cream is ready, serve it with the bacon crumbles on top. Enjoy!!
O, Bacon, how I love your warm, salty goodness.
To hear the sizzle and crackle of you while you fry in the pan is O so heavenly.
And you taste so good with coffee!
--- "Ode to Bacon"
Okay, maybe I'm not much of a poet. But who doesn't love Bacon??? Here at kitchen Psycho, we work a lot with chicken. Occasionally, we use fish and beef. But we rarely work with shrimp, and bacon goes perfectly with shrimp, so WHY THE HECK NOT?
Ordinarily, I make a spinach dip with these ingredients... but instead of artichokes and spinach, I used bacon and shrimp. And rather than treat it as a simple chip-n-dip kind of thing, I buttered and baked some flake pastry in a mini-muffin tin and spooned a little of the dip into the cup. The flaky crunch went perfectly with the cheesy mix! Have fun with this one guys!
CHEESY BACON SHRIMP CUPS
6 pieces of bacon (I used Applewood Smoked Bacon)
1/2 lb small-medium shrimp
1/2 small onion, diced
1 jalapeno, diced
1 clove garlic
1/2 cup cream cheese
1/2 cup fresh, grated mozzarella cheese
1/4 cup sour cream
a few dashes of hot sauce (I used Louisiana Hot Sauce)
a few sheets of flaky pastry dough
Fry bacon. In a few tablespoons of the drippings, cook shrimp over medium-high heat. Set aside shrimp and bacon. Saute onion and jalapeno, adding the garlic about a minute before finishing the saute. In a saucepan, combine cheeses and sour cream. Cook until well blended. Add crumbled bacon, shrimp, and onion mixture. Add hot sauce and stir well.
Brush melted butter across a sheet of pastry dough and tear in 2-3" strips. Fold the pastry over itself a couple times stuff into mini-muffin tin cups and bake at 350 for 5-10 minutes, until browned. Carefully take cups out and fill with dip and garnish as desired.
This pasta salad is based on a broccoli salad recipe that I got from Simply Recipes. I needed to bring a pasta salad to a gathering this weekend, and remembered the broccoli salad and how good it was, so I modified it a little. It’s a great pasta salad. Try it this week!
BROCCOLI AND BACON PASTA SALAD
1 pound farfalle pasta (or any short pasta)
5-6 cups broccoli florets
1 small onion, thinly sliced
½ pound of bacon, cooked and crumbled
½-1 cup chopped pecans
2 cups mayonnaise
4 tablespoons apple cider vinegar
½ cup honey
Salt and pepper
Cook pasta according to package directions; drain, rinse, and set aside. Now you need to blanch the broccoli. Bring a large pot of salted water to a boil, add the broccoli, and cook for 1 minute. Drain and immediately plunge the broccoli into ice water to stop the cooking process. Once cooled, drain and set aside. Mix the mayonnaise, vinegar, and honey together in a small bowl. In a large bowl, mix all of the ingredients and the dressing, tossing well to coat. Salt and pepper to taste.
NOTE: You can make this recipe the day before serving it. If you do, just leave out the bacon and the pecans and mix them in just before serving.
I really didn't intend to make two desserts this week, but Bacon is just too good, and I couldn't just make ONE dessert! And they both turned out GREAT! This is a small recipe, but you can easily double or triple it.
Have fun with this one. Anybody can make it since it is super easy and fast!
CHOCOLATE ALMOND BACON BARK
1 cup 60% dark chocolate pieces
4 slices of bacon, fried crisply (but not burned!) and diced
1/3 cup sliced almonds, toasted
Melt chocolate pieces on low heat in a saucepan. Add bacon and almonds, reserving a bit to sprinkle on top. (To toast the almonds, place in the oven on a baking sheet at 350 degrees for 10 minutes.) Line another baking sheet with parchment paper and turn out the mixture onto paper. Sprinkle remaining bacon and almonds on top. Let set and refrigerate before breaking into shards.
When Karly and I were choosing the ingredients we wanted to work with for the Cook-Off, bacon was on both of our lists. I understand people who don't want to eat a lot of pork, but they can't mean bacon, right? There's just nothing like the smell of coffee and bacon in the morning, and there are countless ways to incorporate it into a meal! Even dessert!
We know that chefs, professional and novice alike, have ventured out to make a dessert with bacon. For myself, I thought of two treats and just couldn't bring myself to narrow it down. I made a brittle and a bark! These are super easy and quick to make. Only about 30 minutes for the brittle, and 15 for the bark.
This recipe for Cashew Bacon Brittle is actually something I thought up on my own. But when I did a Google search for a possible recipe, quite a few popped up, so I obviously was not the only one to imagine such a sweet and salty treat. Try it! You'll like it!
NOTE: I guess I didn't follow the directions to heat the sugar high enough or long enough, because the color was light, and it kind of foamed up, but that didn't affect the flavor and the overall impression of this delectable snack! I will definitely make this again!
CASHEW BACON BRITTLE (from www.Chow.com)
2/3 cup raw cashews (about 4 ounces)
8 ounces bacon
2 cups granulated sugar
3/4 cup water
1/4 teaspoon kosher salt
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg