Recipes

Chicken Normandy, Of Sorts

Chicken Normandy, Of Sorts

Normandy, like the Pacific Northwest, is famed for their apple orchards. Consider this variation of a classic recipe next time you feel yourself trapped in a chicken breast rut. It’s quick to prepare and especially warming on a chilly autumn evening when served with mashed potatoes.
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Ingredients

Instructions

  • Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  • Transfer to paper towels, reserving rendered bacon fat in the skillet.
  • Season the chicken on all sides with salt and pepper.
  • Dredge the chicken with flour, shaking to remove the excess.
  • Cook the chicken in the reserved bacon fat over medium heat until it is golden brown and nearly cooked through, about 6 minutes per side.
  • Remove the chicken from the skillet and keep it warm while you prepare the sauce.
  • Cook the onions in the skillet until they are soft and translucent, about 6 minutes.
  • Add the sherry and simmer to reduce it slightly.
  • Add the cider and simmer until reduced by half, about 5 minutes.
  • Add the apples, thyme, and cooked bacon to the sauce and stir to combine.
  • Stir in the cream and add the chicken breasts with

Notes & Wine Advice

Serve hot.
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Course; Chicken / Pork

Bacon-Wrapped Beef Tenderloins With Pomegranate Glaze

Bacon-Wrapped Beef Tenderloins With Pomegranate Glaze

As with bacon, if you are going to indulge in something, it only makes sense to buy the very best. Go to your local butcher and buy steaks that will make you proud. You might want to make a little extra sauce to keep your guests from licking their plates at such a nice dinner.
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Ingredients

Instructions

  • Preheat oven to 450°F.
  • Sprinkle each steak very generously with salt and pepper.
  • Wrap each steak with one slice of bacon, securing the ends with a toothpick.
  • Heat the olive oil in a large skillet, preferably cast-iron, over high heat.
  • Sear the steaks to a nice brown, about 2 minutes on each side.
  • Using a pair of tongs, carefully roll the steaks on their sides to quickly sear the bacon all the way around.
  • Transfer the skillet to the oven and cook, flipping the steaks once halfway through cooking, until the steaks are done to your liking and the bacon is just cooked through, 5-7 minutes for medium-rare.
  • Remove and discard the toothpicks.

Notes & Wine Advice

Serve the steaks hot, drizzled with Pomegranate Glaze.
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Course; Beef / Pork

Pomegranate Glaze

Pomegranate Glaze

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Ingredients

Instructions

  • Combine the pomegranate juice, vinegar, sugar.
  • Bring to a boil over high heat, then simmer over medium heat until reduced by half, about 15-18 minutes.
  • Season to taste with salt.

Notes & Wine Advice

Over the top bacon lover’s tip:
Brush steaks with a little melted Clarified Bacon Fat before seasoning
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Course; Basic recipe / Pork

Crab And Corn Chowder

Crab And Corn Chowder

Rich, complex and easy to make for a weeknight supper. If you can’t find fresh Dungeness crab meat, you may substitute a variety that is fresh in your area
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Ingredients

Serves 4-6

Instructions

  • Cook the bacon in a large soup pot over medium heat until crisp, about 8 minutes.
  • Transfer to paper towels, reserving rendered bacon fat in the pot.
  • Cook the onion, celery, carrot, salt and black pepper in the bacon fat until the onions are soft and translucent, about 5 minutes.
  • Add the red bell pepper, garlic, and thyme and cook for another 2 minutes.
  • Stir in the flour, making sure that the vegetables are evenly coated.
  • Add the wine and allow it to simmer and reduce slightly.
  • Add 4 cups of stock, bay leaf, and the potatoes.
  • Bring the soup to a boil over high heat, reduce the temperature to medium-low and simmer uncovered, for about 20 minutes.
  • Add the crab and corn and simmer gently until the potatoes and corn are tender, about 5 additional minutes.
  • Finish with the cream and keep warm until ready to serve.
  • Just before serving, stir in the parsley and cayenne pepper.
  • Ladle the soup into bowls and top with reserved crumbled bacon.

Notes & Wine Advice

Serve bowls of soup with artisan bread or oyster crackers.
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Course; Fish / Pork / Soup

Korean-Style Hangover Stew

Korean-Style Hangover Stew

This spicy stew is treasured as a remedy for the previous night’s excesses. Kimchi is the answer for pretty much all that ails you, according to many Korean grandmothers. This spicy, hearty stew will get you back on your feet in no time. Cabbage kimchi, firm tofu, and mirin are widely available. You may have to go to a Korean market for kochujang, a marvelous fermented chili paste. There is no real substitute, so it is worth seeking out. Kochukaru is a fine red chili powder that is flavorful without being too fiery. If you’re head is pounding so hard you can’t leave the house, you can use other chili pastes and unseasoned chili powders. You will need to adjust the quantity.
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Ingredients

  • 1 tablespoon sesame oil
  • 6 slices thick-cut bacon cut into
  • 2- inch pieces about 1½ cups
  • 1 onion thinly sliced (about 2 cups)
  • 2 cloves garlic minced
  • 1 tablespoon minced ginger
  • 1 tablespoon kochujang Korean fermented red chili paste
  • 1 tablespoon kochukaru fine Korean red chili powder
  • 2 cups kimchi with juices chopped
  • 4 cups water
  • 1 carton 14 ounces firm tofu, drained and cubed
  • ¼ cup mirin
  • 1 tablespoon soy sauce
  • 1 cup sliced green onions about 1 bunch
  • 3 cups cooked white rice

Instructions

  • Heat the sesame oil in a large soup pot over medium heat.
  • Add the bacon and onion and cook until the onions are softened and the bacon is browned but not crisp, about 5 minutes.
  • Stir in the garlic and ginger and cook for 1 minute more.
  • Add the chili paste and chili powder and stir to combine.
  • Add the chopped kimchi with juices and water.
  • Bring the soup to a boil and then reduce the heat to low.
  • Add the tofu and simmer gently for 20-30 minutes to deepen the flavors.
  • Season with mirin and soy sauce.

Notes & Wine Advice

Top with green onions and serve hot with white rice.
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Course; Pork / Stew
Cuisine; Korean

France’s Favorite Lentils

France’s Favorite Lentils

Lentils may not be the first thing that comes to mind when the cuisine of France is discussed, but the French do prepare them brilliantly. French green lentils, also known as Puy lentils, are more plump and meaty than the common brown or orange varieties. This hearty warm dish is also delicious served cold as a salad the next day. Peeling pearl onions can be labor intensive so you can do them one day ahead and store in the refrigerator.
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Ingredients

Instructions

  • To peel the pearl onions, bring a pot of water to boil and arrange an ice bath alongside.
  • Blanch the onions in the water for 1 minute.
  • Scoop out of the water and plunge into the waiting ice bath to stop the cooking.
  • Drain the onions and use your fingers to pop the onions from their loosened skins.
  • Cook the bacon in a large skillet over medium heat until almost crisp, about 5 minutes.
  • Add the peeled onions and cook for 5 minutes more.
  • Add the carrots, garlic, salt, and pepper and cook until the vegetables are soft and the onions are slightly caramelized, about 5 minutes.
  • Stir in the lentils, water, thyme sprigs and bay leaf.
  • Bring the lentils to a boil and then reduce the heat to low and simmer, uncovered, until the lentils are tender and most of the liquid has been absorbed, 20-30 minutes.
  • Add the butter and mustard just before serving.
  • Stir until the butter is melted and the ingredients are evenly combined.

Notes & Wine Advice

Serve warm with bread or toasted baguette slices
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Course; Pork
Cuisine; European / French

Pasta Alla Carbonara

Pasta Alla Carbonara

This is a great “go-to” dish when unexpected guests stop by because so many of the ingredients are usually on hand. Fresh pasta is always best, but if dried pasta is the only option, it works too. More wine, anyone?
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Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Heat the oil in a large skillet over medium heat.
  • Add the bacon and cook until it is almost crisp, about 6 minutes.
  • Reduce the heat to low and stir now and then while you prepare the remaining ingredients.
  • In a medium bowl, whisk together the cheese, eggs, egg yolks, cream, salt, and pepper.
  • Cook the pasta al dente, following the packaging cooking instructions.
  • When there is 1 minute remaining on the pasta, add the peas.
  • Drain the pasta and peas, reserving ¼ cup of the pasta cooking water.
  • Add the pasta, peas, and reserved liquid to the skillet with the bacon.
  • Toss gently to combine.
  • Add the cheese and egg mixture and toss gently.
  • Cook until the pasta is warm and thoroughly coated in the sauce, about 2 minutes.

Notes & Wine Advice

Serve immediately with additional Parmigiano-Reggiano cheese and black pepper alongside.
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Course; Pasta / Pork

Brussels Sprouts With Lemon And Honey

Brussels Sprouts With Lemon And Honey

This side dish goes well with any kind of meat, but is especially nice with holiday dishes like roast turkey or prime rib. Look for fresh Brussels sprouts still on the stalk, you will find them to be less bitter than loose sprouts.
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Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Set up an ice bath alongside.
  • Boil the Brussels sprouts until they are almost tender, about 5 minutes.
  • Drain the sprouts and then immediately plunge them in the ice bath to stop the cooking.
  • Drain well.
  • Pat dry, and cut each sprout in half, lengthwise.
  • Cook the bacon in a large skillet over medium heat until just starting to crisp, about 6 minutes.
  • Add the onions and continue to cook until bacon is crisp and onions are tender, about 2 minutes longer.
  • Transfer to a bowl and cover with foil to keep warm.
  • Add the olive oil to the same skillet the bacon and onions were cooked in and turn the heat up to medium-high.
  • Add the Brussels sprouts and cook until the sprouts are seared brown on the edges, 4-5 minutes.
  • Return the bacon and onions to the skillet with the Brussels sprouts.
  • Add the honey and lemon.
  • Turn off the heat and stir until the honey is melted and the sprouts are evenly glazed, about 1 minute.
  • Season to taste with salt and pepper.

Notes & Wine Advice

Serve immediately.
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Course; Pork

Bacon-Wrapped Scallops With Papaya Pineapple Glaze

Bacon-Wrapped Scallops With Papaya Pineapple Glaze

Bacon-wrapped scallops are wildly popular, and with good reason. This version uses good quality, plump sea scallops and adds a hint of the tropics with reduced papaya nectar and pineapple juice. Served on a bed of wild rice, this is a wonderfully elegant dish for entertaining. Papaya nectar is available at gourmet supermarkets.
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Ingredients

Instructions

  • Rinse and dry the scallops.
  • Remove and discard the small, tough muscle from the sides of the scallops if they haven’t already been removed.
  • Refrigerate until ready to use.
  • Combine the papaya nectar, pineapple juice, lime juice, and ginger in a saucepan.
  • Bring to a boil on high and then reduce the heat to medium.
  • Simmer until it is reduced to a syrupy glaze, about 20 minutes.
  • Season the scallops with salt and pepper.
  • Wrap one piece of bacon around each scallop, securing overlapping edges with toothpicks.
  • Melt butter in a large skillet over medium-high heat.
  • Sear scallops turning & basting with glaze every two minutes until they are just cooked and the bacon is crisp, 5-7 minutes.
  • Remove the toothpicks and serve the scallops hot with wild rice and the remaining glaze alongside.
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Course; Pork

Teriyaki Salmon Skewers With Bacon And Pineapple

Teriyaki Salmon Skewers With Bacon And Pineapple

One skewer has all the flavors and textures you can imagine—salty, sweet, savory, tangy, silky, crisp and fresh. Once you learn how simple it is to throw together a perfect teriyaki sauce, you will never go back to the commercial bottles. Mirin is a very mild, sweet Japanese rice wine. Use only top quality salmon for the best results. Weaving the bacon and assorted ingredients together on the skewer looks nice, but it also secures the bacon on the skewer more solidly and helps to distribute the flavor and fat evenly.
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Ingredients

Makes 20 skewers

Instructions

  • Combine the soy sauce, mirin, vinegar, brown sugar, and ginger in a small saucepan.
  • Bring to a boil over high heat, then simmer over medium-low heat until the sauce has reduced by half, about 10 minutes.
  • Pour half of the sauce into a small serving dish.
  • Preheat oven to 400°F
  • Line a baking sheet with foil and place a wire rack on top.
  • Season the salmon cubes well with with salt.
  • Weave a slice of bacon onto each bamboo skewer pineapple and salmon cubes, finishing with a cube of salmon.
  • Place the skewer on the rack and repeat with the remaining ingredients and skewers.
  • Brush each skewer with teriyaki sauce.
  • Bake the glazed skewers until the bacon is crisp and the salmon is just cooked through, 5-7 minutes.

Notes & Wine Advice

Serve warm with the reserved bowl of teriyaki sauce and toasted sesame seeds (optional) alongside.
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Course; Fish / Fruit / Pork