Bobby Flays Grilled Brie And Goat Cheese With Bacon And Green Tomato Recipes

Steps:

• Put the bacon in a large skillet or on a griddle and cook, flipping it once, over medium heat until golden brown and crisp, about 10 minutes. Remove to a paper-towel-lined plate. Break each piece in half and set aside.
• Heat a cast-iron griddle or cast-iron pan over medium heat.
• Spread butter on one side of each slice of bread. Flip over 4 of the bread slices and layer each with 3 to 4 slices of Brie, 2 green tomato slices, 2 slices of goat cheese, and 4 slices of the bacon. Season with salt and pepper. Place the remaining bread slices on top, butter side up, and cook on the griddle until the bottom is golden brown, 3 to 4 minutes. Flip the sandwich over, cover with a heatproof bowl (to melt the cheese), and continue cooking until the bottom is golden brown and the Brie has melted, 3 to 4 minutes.

Steps:

• Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
• Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat. Add half of the bread cubes and saute until lightly golden brown on all sides, 3 to 5 minutes. Season with salt and pepper and transfer to a baking sheet. Heat 2 more tablespoons of the oil and repeat with the remaining bread.
• Return the pan to the stove over medium heat. Add the remaining 1 tablespoon oil and the bacon and cook until the bacon is golden brown and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
• Add the butter to the pan with the rendered bacon fat over medium heat. Once melted, add the carrots, celery and onions and cook until soft, about 5 minutes. Add the garlic and pepper flakes and cook for 30 seconds. Add the kale and cook until wilted, about 2 minutes. Remove and cool slightly.
• Put the bread cubes in a large bowl with the cooled vegetable mixture. In a separate bowl, whisk the eggs until smooth and add to the bread. Add the stock, making sure the mixture is very, very wet. Sprinkle with salt and pepper and fold in the goat cheese, parsley, sage and reserved bacon. Transfer to the prepared pan and add the honey if using.
• Bake until golden brown and crispy on top and cooked through, about 35 minutes. Remove and let rest 15 minutes before serving.

Steps:

• Preheat grill to high. Brush entire breast with oil and season well with salt and coarsely ground black pepper. Place the breast on the grill, skin-side down, and grill until golden brown and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the breast over, close the cover of the grill and continue cooking until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 to 30 minutes. Remove the breast from the grill and let rest, loosely tented with foil, for 10 minutes. Slice the breast into 1/4-inch thick slices.
• Lay the bacon, lengthwise, over the grates of the grill and grill for approximately 2 minutes per side or until golden brown and slightly crunchy. Remove to a plate lined with paper towels.
• Mix together the goat cheese, mayonnaise, and sage in a small bowl. Season with salt and pepper, to taste. Divide the mayonnaise among 4 slices of the bread and top each with 4 slices of turkey, 2 green tomato slices, another slice of bread, 3 slices of bacon, some of the watercress, and top each with the remaining bread.