Tag Archives: charcuterie

Bacon-wrapped chicken breasts

Serves 4

  1. 4 6-8oz boneless chicken breasts
  2. 1tsp rosemary
  3. 8 slices thin-cut bacon
  4. 4tb brown sugar
  • Season chicken with rosemary and s&p. Wrap with bacon and sear in a 12in skillet for 3 minutes.
  • Do not flip. Divide sugar over bacon and transfer to a 350 degree oven 6in away from broiler for 15-20 minutes or until internal temperature reaches 155 degrees.
  • Turn broiler on for 4-5 minutes. Remove and let rest for 5 minutes. Serve.

Maple bacon bread pudding

Serves 8

  1. 1lb thick cut bacon, cooked and cut into 1/4in pieces
  2. 1 loaf brioche, crust discarded and sliced 1in thick
  3. 9 eggs
  4. 6tb sugar
  5. 1/2 cup creme fraiche
  6. 1tb vanilla extract
  7. 1 cup milk
  8. 1 cup cream
  9. 1/4tsp salt
  10. 2/3 cup maple syrup
  11. 1/2 cup pecans, toasted and chopped
  • Layer bacon and brioche in 6 alternating layers in a 9in x 5in loaf pan, beginning with bacon and ending with brioche. Whisk 3-9 with 7tb maple syrup and pour slowly into pan. Mixture may take a few additions with rests in between to fully soak into bread. Wrap and chill for 1 hour or overnight.
  • Bake at 325 degrees for 70 minutes. Warm remaining maple syrup with pecans in a small saucepan, pour over pudding and serve.

Maple bacon biscuits

Makes 18 large biscuits

  1. 20oz thick-cut bacon
  2. 750g flour
  3. 50g sugar
  4. 2tb baking powder
  5. 1/2tb baking soda
  6. 1tsp salt
  7. 1lb butter, cut into 1/2in cubes
  8. 3/4 cup buttermilk
  9. 1-1/4 cup maple syrup
  10. 1 egg, beaten
  • Cook bacon and set aside. Reserve 2tb of fat. Chop into 1/2in pieces once cooled.
  • Whisk 2-6. Cut in butter until pieces are pea-sized. Add bacon and reserved fat, buttermilk and 1/2 cup maple syrup and lightly mix.
  • Transfer dough to clean surface. Press down with palm heels, gather into a mound and repeat 2-4 times. Press down until 1in thick and cut out rounds. Flatten out scraps and repeat. Freeze for at least 2 hours or up to 1 month.
  • Do not thaw. Brush with egg and bake at 375 degrees for 25 minutes. Brush with remaining 3/4 cup maple syrup and bake for 5 minutes. Best served same day.

Bacon Jam

Makes 1 cup

  1. 1lb thick-cut bacon, cut into 1in pieces
  2. 1 onion, sliced
  3. 4 cloves garlic, smashed
  4. 3/4tsp chili powder
  5. 2/3 cup coffee
  6. 1/3 cup water
  7. 4tb cider vinegar
  8. 4tb maple syrup
  9. 2tb brown sugar
  • Render and crisp bacon for about 10 minutes on med-high heat and set aside.
  • Lower heat to medium and add onion for 5 minutes. Add 3-4 for 1 minute. Add back bacon and 5-9 and simmer for 20 minutes.
  • Let cool for 15 minutes. Add to processor and pulse 5-6 times. Lasts 4 days.

Bacon burgers with caramelized onions and blue cheese

Serves 4

  1. 7oz bacon
  2. 1 onion, halved and sliced
  3. 1-1/2lb 85% ground chuck
  4. 4oz blue cheese
  5. 4 potato buns
  • Process bacon to smooth paste. Cook in a 12in skillet on medium heat for about 5 minutes; bacon will be mostly pink and not crispy. Drain bacon, reserve 2tb fat and set bacon aside on a paper towel-lined plate until cool.
  • Cook bacon fat and onion on medium heat for 20 minutes. Set aside.
  • Mix bacon and beef and form four 1/2in thick patties. Cook on medium heat for 3 minutes. Flip, top with blue cheese, cover and continue cooking for 3 minutes.
  • Meanwhile, toast buns. Top with burgers and onions and serve.

Cheesy mushroom bacon bread pudding

Serves 4-6

  1. 8oz bread, cut into 1in cubes
  2. 8oz bacon
  3. 8oz leek, sliced 1/2in thick
  4. 1lb mushrooms, sliced
  5. 1-3/4oz parmesan
  6. 1/3 cup parsley
  7. 2tsp thyme
  8. 6 eggs
  9. 2 cups milk
  10. 1 cup cream
  11. 4tb gruyere
  • Toast bread in a 350 degree oven until lightly toasted and set aside.
  • Meanwhile, render bacon and set aside. Discard all but 2tb fat and cook leeks for 5 minutes. Set aside with bacon. Cook mushrooms in 2 batches for 5 minutes each, set aside with bacon and leek and let cool.
  • Add 5-7 to mixture. Whisk 8-10 and mix in. Fold in bread. Transfer to a 9in baking dish, top with gruyere and bake at 350 degrees for 40-60 minutes. Serve.

Bacon and eggs pizza

Serves 6

  1. 6 slices bacon
  2. 1lb pizza dough, room temperature
  3. 1tb olive oil
  4. 4oz small-curd cottage cheese
  5. 1/4tsp oregano
  6. 8oz mozzarella, shredded
  7. 1oz parmesan
  8. 6 eggs
  9. 2 scallions
  • Roast bacon on a rack at 400 degrees for 15 minutes and set aside. Reserve 2tb fat.
  • Brush 1tb reserved fat over a room-temperature rimmed 15in x 11in baking sheet. Roll out dough and transfer to sheet. Brush edges with olive oil and bake at 500 degrees for 5 minutes.
  • Combine 4-5 and remaining 1tb bacon fat and spread over dough, laving a 1inĀ  border. Top with reserved bacon and 6-7. Clear 6 spaces in mixture and add eggs. Bake for 9-10 minutes. Cool for 5 minutes, add scallions and serve.