I Love Bacon!

Jayne Rockmill

• Publisher: Andrews McMeel Publishing, LLC
• Year: 2010
• Print ISBN: 9780740797668
• eBook ISBN: 9781449402129
• Topic: Art
• Subtopic: Culinary Arts

Satisfy your craving for bacon no matter the meal with over 50 sensational recipes from some of America's hottest chefs. Legendary chef and food writer James Beard wrote of bacon, "There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon." Whether you crave its flavorful crunch in the morning, the salty taste it lends to a Mediterranean BLT, or the way it transforms Spaghetti Carbonara, you'll never be disappointed by bacon. In I Love Bacon, Jayne Rockmill presents more than 50 bacon-themed recipes from some of America's hottest chefs—from Cat Cora to Rick Tramonto, Ming Tsai, Jasper White, Andy Husbands and Joe Yonan, Pichet Ong, Bradford Thompson, John Besh, and many others—along with mouthwatering photography. With instructions on how to make bacon from scratch and how to feature bacon in brunch dishes, small bites, soups, salads, sides, entrees, and even cocktails and desserts, this full-color cookbook proves that bacon isn't just for breakfast anymore.

MEAT

Bacon-Wrapped Pork Tenderloin with Clams and Sweet Peas

Veal and Foie Gras Meatloaf Wrapped in Bacon

Caramel Braised Pork with Pineapple

New England Baked Beans with Bacon Crust

Tartiflette

Higado de Res Especial (Special Smothered Liver with Bacon and Onions)

Smoked Bacon Tempura with Grilled Corn Salad

Tacos Al Pastor (Bacon Tacos)

Bacon and Sauerkraut with Cucumber Salad

BACON-WRAPPED PORK TENDERLOIN WITH CLAMS AND SWEET PEAS

CHEF/OWNER ANITA LO, ANNISA, NEW YORK, NEW YORK

Serves 2

10 ounces pork tenderloin Salt and freshly ground black pepper ½ pound sliced bacon 2 tablespoons canola oil 1 shallot, minced 1 small clove garlic, minced

12 Manila clams, or small littlenecks (see Note) 2 tablespoons white wine 14 sugar snap peas, strings removed 1 tablespoon unsalted butter ¼ cup shelled peas

1 cup pea leaves or pea sprouts (optional) 3 fresh mint leaves, julienned 2 fresh basil leaves, julienned Freshly squeezed lemon juice, for serving

Lightly season the pork with salt and pepper. Lay the bacon out on a work surface so that it is just overlapping and creates a square the length of the pork. Place the pork on top and wrap the pork so that the ends of the bacon overlap to create a seal.

Heat a large sauté pan over high heat. When hot, add the canola oil, then the wrapped pork. Reduce the heat to medium-high and cook, turning, until browned on all sides, 8 to 10 minutes. Transfer the meat to a warm plate.

Add the shallot and garlic to the pan and stir. Add the clams and white wine, cover, and cook just until the clams open, about 5 minutes. Remove the clams and set them aside, discarding any that do not open. Return any accumulated juices from the plate with the pork to the pan and increase the heat to high. Reduce slightly, then add the sugar snap peas and butter and toss. Add the English peas and pea leaves and stir until wilted and the peas are bright green, about 5 minutes.

Cut the pork into 1-inch-thick slices. Divide the pea mixture between 2 warm plates, sprinkle the mint and basil on top, top with the sliced pork and clams, and serve.

NOTE: Manila clams are small oval clams from the Pacific Ocean, widely used in Japan.

VEAL AND FOIE GRAS MEATLOAF WRAPPED IN BACON

CHEF MARK ALLEN, LE SOIR, BOSTON, MASSACHUSETTS

Serves 6

1 cup olive oil 1 large white onion, diced ¼ cup minced garlic ½ pound foie gras 3 pounds freshly ground veal ½ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh thyme ½ cup fresh breadcrumbs 3 large eggs ½ cup molasses ½ cup ketchup or tomato sauce 2 tablespoons Worcestershire sauce

1 tablespoon Tabasco sauce 15 slices thick-cut bacon Salt and freshly ground black pepper

Heat ¼ cup of the olive oil in a large sauté pan over medium heat and sauté the onion and garlic until tender, about 10 minutes. Set aside and let cool.

Preheat the oven to 350°F.

Puree the foie gras in a food processor.

In a large bowl, combine the veal, foie gras, parsley, thyme, breadcrumbs, eggs, molasses, ketchup, Worcestershire, Tabasco, the remaining ¾ cup olive oil, and the cooled onion mixture and mix well. Transfer the mixture to a work surface, form it into a free-form oblong shape, and set it aside.

Lay each piece of the bacon flat on a baking sheet, overlapping the edges one on top of another to cover the length of the free-form meatloaf. Place the meatloaf in the center of the bacon and wrap the ends of the bacon up and around the meatloaf, so it is completely encased. Bake for 1 hour. Let rest for 10 minutes before slicing and serving.

CARAMEL BRAISED PORK WITH PINEAPPLE

CHEF/OWNER PICHET ONG, FORMERLY P*ONG, NEW YORK, NEW YORK

Serves 4

½ cup plus 2 tablespoons sugar 1 tablespoon freshly squeezed lemon juice 2 tablespoons water 3 tablespoons soy sauce 3 tablespoons nam pla (fish sauce) 1 medium sweet potato, peeled and cut into ½-inch cubes

1 cup pineapple, cut into ½-inch cubes, with juices ½ cup sake or white wine 1 tablespoon coarsely ground black pepper, plus more for serving 8 peeled, round, thin slices fresh ginger

2 green onion ends, with roots, plus 1 green onion, sliced and thinly julienned, for garnish Salt 2 pounds pork belly, cut into ½-inch-thick slices

Preheat the oven to 350°F.

In a large ovenproof widemouthed pot, mix together the sugar, lemon juice, and water until it resembles wet sand. Use a clean pastry brush dipped in water to clean the sides of the pot and remove any residual sugar. Cook over high heat, stirring occasionally, until the mixture turns to dark caramel, about 15 minutes.

Meanwhile, mix together in a medium bowl the soy sauce, fish sauce, sweet potato, pineapple with juice, wine, black pepper, ginger, and green onion ends. When the caramel is dark, slowly and carefully add the soy sauce mixture to the pot to stop the cooking process. Bring the mixture to a boil again. Taste the sauce, and add more sugar, if necessary, as the sweetness of the pineapple can vary. Add salt to taste.

Turn off the heat, and place the pieces of pork in the caramel. The caramel should come at least two-thirds of the way up the pork pieces; change to a smaller pot if necessary. Fold the mixture so that the pineapple is on top of the pork. Place in the preheated oven and cook for 15 to18 minutes, or until the pork is tender. Transfer the pork pieces to a plate.

Bring the remaining mixture in the pot to a boil again on the stovetop and cook until thickened, about 15 minutes. Spoon the sauce with pineapple chunks on top of the pork and garnish with the julienned green onion. Sprinkle with freshly cracked black pepper and serve immediately.

NEW ENGLAND BAKED BEANS WITH BACON CRUST

EXECUTIVE CHEF BRADFORD THOMPSON, BELLYFULL CONSULTING, NEW YORK, NEW YORK

Serves 6

1 pound dried navy beans or white beans (see Note) 1 medium sweet white onion, quartered, plus 2 cups diced sweet white onion 1 l...

Table of contents

• Cover
• Half Title Page
• Title Page
• Copyright
• Contents
• Introduction
• Make Your Own Bacon
• Brunch
• Small Bites
• Soups, Salads, and Sides
• Pasta
• Fish
• Meat
• Desserts
• Contributors’ Biographies
• About Food Bank for New York City and Share Our Strength
• Acknowledgments
• Metric Conversions and Equivalents
• About the Author