Recipes

Bacon-Infused Bourbon

Bacon-Infused Bourbon

This technique can be used to add a scent of bacon to many different liquids or liquors.
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Ingredients

Makes 12 ounces of infused bourbon

  • 12 ounces bourbon
  • 2 ounces clarified bacon fat melted

Instructions

  • Combine the bourbon and bacon fat in a quart-size Mason jar.
  • Seal with a tightly fitting lid and shake vigorously.
  • Leave the bourbon to infuse at room temperature for 5-8 hours.
  • Put the jar in the freezer and freeze until all of the bacon fat has solidified at the surface of the bourbon, about 1 hour.
  • Scoop off and discard the bacon fat and strain the bourbon through a fine mesh sieve lined with 2 coffee filters.
  • Store the bacon-infused bourbon at room temperature for up to 2 weeks, or in the refrigerator for up to 6 months.
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Course; Pork

Bucatini All’amatriciana

Bucatini All’amatriciana

Bucatini is a long pasta with a very thin hole in the center, so it is kind of like chewy spaghetti tubes. Sauce amatriciana is one of the oldest Italian tomato sauces. It is traditionally made with guanciale, or smoked pork cheek, but bacon has become a more common ingredient. Serve the pasta with plenty of shredded Pecorino-Romano cheese, a loaf of crusty bread, and a good bottle of red wine.
Couverts4
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Ingredients

Instructions

  • Heat the oil in a large skillet over medium heat.
  • Add the bacon and cook until it is just beginning to crisp, about 6 minutes.
  • Add the onion and garlic, and cook until the onion is transparent, about 3 minutes.
  • Add the wine and simmer to reduce, about 2 minutes longer.
  • Add the tomatoes and vinegar.
  • Crush the tomatoes with a spoon as they soften.
  • Simmer until the sauce comes together, about 10 minutes.
  • Season with chili flakes, salt, and pepper.
  • Keep sauce warm over low heat while you cook the pasta.
  • Bring a large pot of salted water to a boil.
  • Cook the pasta al dente, following the packaging cooking instructions.
  • Drain well, reserving ¼ cup of pasta cooking water.
  • Add the pasta and reserved liquid to the sauce and return the skillet to medium heat.
  • Toss the pasta gently until it is well coated and heated through, about 5 minutes.
  • Fold in the cheese.

Notes & Wine Advice

Serve the pasta hot with additional cheese alongside.
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Course; Pasta / Pork

Onion And Bacon Jam

Onion And Bacon Jam

In Seattle, the buzz about Bacon Jam started when a local food truck, Skillet, started slathering it on their fabulous burgers and hot sandwiches. Jars of Skillet’s Original Bacon Jam are now available online, but inspired chefs may prefer to make their own version. This is our favorite, with roasted garlic and shallots and a hint of black coffee. Use a spoonful with eggs, slather it on a grilled cheese sandwich, or put a delicate dollop on a canapé. The possibilities are endless.
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Ingredients

Makes about 216 cups

Instructions

  • Preheat oven to 400°F.
  • Cut the garlic cloves and shallots in half, exposing the flesh but leaving the skins on.
  • Place them on a double piece of foil and drizzle with the olive oil, tossing to coat.
  • Seal the foil into a pouch and bake until the garlic and shallots are soft, about 30 minutes.
  • Cool slightly until easy to handle, and remove the skins.
  • While the garlic and onions are roasting, cook the bacon in a large Dutch oven or saucepan over medium heat until crisp, working in batches if needed, about 8 minutes per batch.
  • Transfer to paper towels, reserving rendered bacon fat in the pan.
  • Pour out all but ¼ cup of the bacon fat.
  • Save any extra fat for Clarified Bacon Fat Add the sliced onions and cook, stirring occasionally, until the onions are soft, 10-12 minutes.
  • Add the roasted garlic and shallots, mashing them a bit with the back of a spoon.
  • Return the bacon to the pot and stir in the remaining ingredients.
  • Reduce the heat to low and simmer, partially covered, until the mixture becomes a deep, rich color and jam-like texture, about 2 hours.
  • If the mixture begins to dry out before it is dark and soft, add a few tablespoons of water and stir often to prevent the jam from burning.
  • Transfer jam to the bowl of a food processor and pulse until the jam is roughly chopped and more spreadable.

Notes & Wine Advice

Serve warm or store refrigerated in an airtight container for up to 2 weeks.
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Course; Pork / Sandwich toppings

Wrapped-Up, Glazed-Up Pork Tenderloin

Wrapped-Up, Glazed-Up Pork Tenderloin

Without question, this is one of the most popular recipes in the whole book. The pork is juicy, tender and flavorful and the easy-to-make glaze tastes like it took all day to make. This recipe makes extra rub for another use.
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Ingredients

Instructions

  • Preheat oven to 350°F.
  • Trim the pork of excess fat and membrane.
  • In a small bowl, combine the brown sugar, paprika, black pepper, salt, chili powder, and cayenne.
  • Rub the pork generously with the spice mixture.
  • Store any extra spice rub in an airtight container for another use.
  • Wrap the pork in strips of bacon, overlapping the pieces slightly and tucking the ends underneath to hold them in place.
  • Heat the oil in a roasting pan or a large skillet over medium-high heat.
  • Sear the pork until it is brown on all sides, about 8 minutes total.
  • Transfer the pan to the oven and bake the tenderloin until the core temperature reaches 155°F, about 15 minutes.
  • While the pork is cooking, whisk together the apricot preserves and mustard in a small saucepan.
  • Warm the mixture over medium-low heat until it begins to bubble, about 5 minutes.
  • Remove the pan from the heat and stir in the rosemary.
  • A few minutes before the pork is ready to come out of the oven, spoon a few tablespoons of glaze evenly over the meat.
  • Continue cooking just to set the glaze.

Notes & Wine Advice

Serve hot slices of the pork with the remaining glaze alongside.
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Course; Pork

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.
Couverts4
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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.
Couverts4
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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