CARAMELIZED BACON
Provided by Ina Garten
Categories appetizer
Time 45m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
- Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
- Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
- While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)
PECAN BACON
Steps:
- Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes., Remove bacon from pan. Discard drippings from pan, wiping clean if necessary., In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan., Bake until caramelized, 8-10 minutes longer. Remove immediately from pan.
Nutrition Facts : Calories 142 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
PASTA WITH SWISS CHARD BACON AND LEMONY RICOTTA
This is fantastic! There are so many different flavors going on... Creamy ricotta, tangy lemon, salty bacon... YUMM-O! I found this in Rachael Ray's 365: No Repeats cookbook when I was looking for a recipe to use up some leftover ricotta. I used arugula instead of the Swiss chard, so use what you have. Omit the bacon (or use a vegetarian one) and use vegetable stock to make it vegetarian. This doesn't re-heat very well, so only make as much as you need.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
- While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
- To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
- Add the chopped Swiss chard, toss to coat, and wilt the chard down.
- Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
- In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
- Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
- Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.
PIZZA WITH CARAMELIZED ONIONS, FIGS, BACON AND BLUE CHEESE
Here is a recipe for pizza that calls to mind - at least this mind - the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border. It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin. The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie. Which is when, as it happens, you should make the dough as well. And we have a recipe for that as well - a version adapted from the team behind the magical Roberta's Pizza in Brooklyn.
Provided by Sam Sifton
Categories dinner, pizza and calzones, times classics, main course
Time 1h30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
- Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
- Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
- Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.
Nutrition Facts : @context http, Calories 1193, UnsaturatedFat 32 grams, Carbohydrate 131 grams, Fat 63 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 27 grams, Sodium 1671 milligrams, Sugar 55 grams, TransFat 1 gram
CARAMELIZED ONION PIZZA WITH GORGONZOLA, BACON AND ARUGULA
One of my new favorites is pizza topped with fresh arugula. My favorite is plain cheese pizza with arugula on top, but this is a VERY close second. A wonderful combination! NOTE: Bacon and Onions can be prepared ahead of time.
Provided by KelBel
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside.
- Add oil to bacon drippings in skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently.
- Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.
- Preheat oven to 400°.
- Place pizza crust on 12-inch pizza pan. Top with onion. Add cheese and walnuts; bake 7-10 minutes or until cheese melts.
- Remove from oven; top with 1 teaspoon rosemary, reserved bacon and arugula.
Nutrition Facts : Calories 273.6, Fat 13.4, SaturatedFat 4.8, Cholesterol 18.7, Sodium 487.3, Carbohydrate 33.3, Fiber 4.8, Sugar 13.9, Protein 7.6
GRILLED BABY ONIONS
If you love onions, you will love this, I can make a meal just on these onions alone lol! Make sure that you purchase small sweet baby onions for this. Plan ahead the onions need to marinade for about 1 hour. You can double the recipe if desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor).
- Pour the marinade in a large resealable plastic bag.
- Add in the peeled onions.
- Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade).
- Meanwhile soak the wooden skewers in cool water while the onions are marinating.
- Preheat grill to 400°F.
- Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions).
- Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).
Nutrition Facts : Calories 386.4, Fat 27.4, SaturatedFat 3.8, Sodium 1215.1, Carbohydrate 35.9, Fiber 4, Sugar 20, Protein 2.7
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