Recipes

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?
Couverts4
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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.
Couverts4
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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.
Couverts4
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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

Grape And Gorgonzola Pizzettas

Grape And Gorgonzola Pizzettas

Individual “pizzettas” like these are the perfect size for a light lunch, starter, a cocktail nosh or a late night snack. Use your favorite pizza dough recipe or any good quality commercially prepared pizza dough.
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Ingredients

Makes 4 (6-inch) individual pizzas

Instructions

  • If the pizza dough is cold, let it sit at room temperature while you prepare the toppings.
  • If you have a pizza stone, put it in the cold oven.
  • If you do not have a pizza stone, the pizzettas can be baked on a baking sheet.
  • Preheat oven to 425°F.
  • Toss the grapes and onions with about 3 tablespoons of olive oil and ½ teaspoon of salt.
  • Spread them in a single layer on a baking sheet.
  • Roast until the grapes are wrinkled and the onions are soft, about 25 minutes.
  • In a medium bowl, mix together the ricotta, Italian seasoning, garlic, pepper, the remaining 1 tablespoon of olive oil, and ¼ teaspoon of salt.
  • Divide the pizza dough into four equal pieces.
  • On a lightly floured surface or floured pizza peel, roll out the dough pieces into 6-inch rounds.
  • Spread a quarter of the ricotta mixture onto each pizza, leaving ½-inch of space around the edges.
  • Cover each pizza evenly with the grape and onion mixture and crumbled Gorgonzola cheese.
  • Break 2 slices of bacon onto each pizza.
  • Bake pizzettas on the preheated pizza stone or on lightly oiled baking sheets until the crust is golden brown, 10-12 minutes.
  • Serve hot.
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Course; Pizza / Pork

Steamed Mussels With Tomato And Fennel

Steamed Mussels With Tomato And Fennel

Cooking mussels with tomatoes and fennel in a light bacon broth creates a dish reminiscent of sea breezes. You’ll need a whole loaf of crusty bread to sop up all the precious broth.
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Ingredients

Serves 4

  • 2 pounds fresh mussels
  • 6 slices bacon coarsely chopped (about 1½ cups)
  • 1 large shallot minced (about ⅓ cup)
  • 4 cloves garlic minced
  • 1½ cups fennel bulb sliced
  • 2 cups dry white wine such as a Sauvignon Blanc
  • ½ cup 1 stick butter, melted
  • 1 can 28 ounces whole tomatoes
  • ½ cup packed chopped basil leaves
  • 3 tablespoons chopped flat-leaf parsley
  • Artisan bread or baguette
  • Scrub and de-beard the mussels.

Instructions

  • Cook the bacon in a large stock pot over medium heat until it is almost crisp, about 6 minutes.
  • Add the shallots, garlic, and fennel and cook for 1 minute.
  • Add the mussels to the pot along with the wine and butter.
  • Lightly crush the tomatoes by hand and add them to the pot.
  • Cover and cook, stirring occasionally, until all of the mussels have opened, 7-10 minutes.
  • Remove from heat and stir in the basil and parsley.
  • Ladle the mussels and broth into bowls and serve hot with plenty of bread for dipping in the broth.
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Course; Fish / Pork

lt Mac And Cheese

lt Mac And Cheese

Bacon and melted cheese is a magical pairing, but many bacon mac and cheese recipes seem intensely salty or cloying. BLT mac and cheese … now that’s a whole different story! Tomatoes and fresh basil brighten up the dish for a much better balance. The dish is still very rich, which is why we include the “L” as a simple, crisp salad served alongside. To keep the pasta from absorbing too much liquid, we assemble the casserole at the last minute and brown it in a hot oven.
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Ingredients

Serves 6

Instructions

  • Preheat oven to 450°F.
  • Lightly grease a deep (9×13 inch) casserole or baking dish.
  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook, according to package directions, until al dente.
  • Drain.
  • Cook the bacon in a large skillet over medium heat until just starting to crisp, about 6 minutes.
  • Add the leeks and cook until they are softened, 2-3 minutes.
  • Add the garlic and pepper flakes and cook for 1 minute more.
  • Stir in the half-and-half and tomato sauce until well combined.
  • Add the mascarpone cheese, and simmer, stirring constantly until it is melted.
  • Remove the pan from the heat, add ¾ cup of the Parmesan cheese and season to taste with salt and pepper.
  • Combine the sauce, cooked pasta, cherry tomatoes, and basil and gently toss to coat.
  • Transfer to the prepared casserole or baking dish and sprinkle with the bread crumbs and remaining ¼ cup of Parmesan cheese.
  • Bake until bubbling at the edges and is browned on top, about 15 minutes.
  • In a large bowl, toss the arugula or spinach with vinaigrette.
  • Serve the greens alongside warm portions of pasta.
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Course; Cheese / Pork

Bacon Butternut Squash Soup

Bacon Butternut Squash Soup

This is a velvety, comforting soup garnished with bacon, crispy fried sage leaves and roasted, salted pumpkin seeds. It is perfect for fall or winter. Serve it in tiny bowls as a first course, or in bigger portions as an entrée.
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Ingredients

Serves 4-6

Instructions

  • Cook the bacon in a large soup pot over medium heat until almost crisp, about 6 minutes.
  • Transfer to paper towels, reserving rendered bacon fat in the pot.
  • Cook the carrots, shallots, and garlic in the reserved bacon fat until soft and golden, about 5 minutes.
  • Stir in the salt and pepper.
  • Add the chopped herbs, bay leaf, squash cubes, stock, and half of the cooked bacon to the soup pot.
  • Bring the soup to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 20-25 minutes.
  • Remove and discard the bay leaf.
  • Blend the soup to a smooth puree with an immersion blender or in batches in a traditional blender.
  • Season with vinegar and nutmeg.
  • Keep the soup warm until it is ready to serve.

Notes & Wine Advice

Ladle the soup into warm bowls and garnish with reserved bacon, pepitas, and Fried Sage Leaves.
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Course; Pork / Soup

Fried Sage Leaves

Fried Sage Leaves

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Equipment

  • Saucepan

Ingredients

Instructions

  • Heat the oil in a saucepan to 350°F.
  • Deep-fry the sage leaves until they are crisp, about 10 seconds.
  • Transfer to paper towels.
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Course; Pork

Bros, Beers And Brats

Bros, Beers And Brats

Are you one of those people with a brother who considers brats and beer to be his “special” recipe? Maybe you are that brother? Even if you are an only child, this bacon-enriched, sauerkraut-simmered variation of the Midwestern classic is how good brats deserve to be done.
Couverts6
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Ingredients

  • 8 slices of bacon chopped into
  • 2- inch pieces about 2 cups
  • 1 large onion thinly sliced
  • 1 bottle of lager-style beer 12-ounce
  • 4 cups sauerkraut drained
  • 2 tablespoons ketchup
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cracked black peppercorns
  • 2 bay leaves
  • 6 bratwurst sausages
  • Rye bread or hoagie rolls
  • Stone ground or Dijon mustard

Instructions

  • Heat a large, deep sauté pan or Dutch oven over medium heat.
  • Cook the bacon until it is brown, but not completely crisp, about 5 minutes.
  • Add the onion and cook until soft and golden, about 7 minutes.
  • Deglaze the pan with half the beer, scraping gently to dissolve any brown bits.
  • Stir in the sauerkraut, ketchup, caraway seeds, fennel seeds, peppercorns, and remaining beer.
  • Add the bay leaves.
  • Bring the sauerkraut to a boil, then reduce the heat to medium-low.
  • Pierce each bratwurst on both sides with the tip of a knife.
  • Nestle the sausages into the sauerkraut.
  • Cover the pan and simmer for 20-25 minutes, turning the sausages and stirring the sauerkraut occasionally.
  • At this point the sausages can be served as is, or if you prefer a crispier skin for your bratwurst continue as follows.
  • Position a rack in center of the oven and preheat the broiler.
  • Lift the cooked sausages from the sauerkraut and arrange them on a lightly-greased, foil-lined baking sheet.
  • Roast until the edges of the sausages begin to brown, about 3-5 minutes per side.

Notes & Wine Advice

Serve bratwurst with sauerkraut on rye bread or hoagie rolls slathered with mustard.
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Course; Pork