Apple And Smoked Bacon Salad With Lychees And Chili Nuts Recipes

Steps:

• Preheat oven to 350°F with rack in middle.
• Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.
• Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
• Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.
• Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.
• Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.

Steps:

• In a large saucepan, fry Bacon until crispy over medium-high heat. Remove from pan and set aside.
• Sautee onions and peppers in bacon grease. About 3-5 Minutes.
• Add beef and cook until brown.
• Add cider and one tablespoon liquid smoke. Bring to a boil.
• Add cumin, bay leaf, salt, cayenne, garlic and chili powder and mix.
• Add beans, tomatoes and tomato paste. Bring to a boil. Simmer for about two and a half hours or until thickened.
• Remove the core from the apples and cut into a medium to large dice.
• Add bacon, apples, and the half teaspoon of Liquid Smoke and mix.
• Serve Hot topped with Shredded Cheese.

Steps:

• Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified.
• Toss curly endive pieces with bacon, vinaigrette, and croutons.

Steps:

• Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside. Bring a large pan of salted water to the boil and cook the beans for 5-6 mins until still slightly crunchy. Drain and refresh under cold water and set aside. Peel the apples and celeriac, cut into thin matchsticks, then toss in the lemon juice to stop them going brown.
• Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.
• Place the pan back on the heat with the oil, then fry the bacon until crisp. To assemble the salad, put the beans, celeriac, apple and leaves together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.