Posts Tagged Bacon

Bob’s Crash Hot Potatoes

Posted by Eileen Devlin in Side Dishes, Vegetables on February 22nd, 2010

So after a bit of  a hiatus (s0rry about that), it is time to post again.  Hope you are all having a good week :)  I think I will start off with a side dish this time (but it doesn’t have to be by any means).  Here’s something simple for those of you in eskimo-esque climates.  Bob inspired me as I was wanting good ‘ole steak and potatoes – so you can thank him later.  However, this was simply wonderful! Our guests the past two weekends have been raving about this still!

You’ll need:

desired amount of red potatoes (apparently these taste best)

garlic (Bob used this for his blog pictures but I went with straight bacon-cheese potatoes)

butter

bacon

shredded cheese (I used sharp)

sour cream

1.  Boil your potatoes until tender.

2. Wrap your baking pan with foil.  Place your potatoes and smash them until open.  Sprinkle with salt and pepper.  Top with desired ingredients.  I knew bacon was going to be a big hit so I topped each potato with a pat of butter, uncured bacon and shredded cheese.

3. Bake at 450 for 25 minutes.  You can smell the magic by then.  Serve with a side of sour cream – absolutely fantastic.

oh yeah. . .

The first weekend I made these along with Van’s baked macaroni and cheese and steak.  That was a great night ;-)  Thank you both for your dinner ideas – they made me look good!

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Bacon Wrapped Scallops over Barley and Garbanzo beans

Posted by Van Santos in Main Course, Seafood on December 21st, 2009

The continuation of the “trying new things kick” moves forward and today we bring you Bacon Wrapped Scallops over Barley and Garbanzo beans.  Obviously, how can you go wrong with bacon wrapped anything!

For two servings you’ll need:

2 cups of cooked barley

1 can of garbanzo beans

6 large wild sea scallops

6 pieces of bacon (non-hickory smoked)

¼ cup white wine vinegar

¼ cup water

2 tablespoons butter

Salt and Pepper to taste

1 cup green beans

2 tablespoons of freshly chopped parsley

2 tablespoons of finely chopped green onions

1 lemon for zest

Olive Oil

OK, first off… the cooking of barley.  From what I’ve read in a number of locations the best way to cook barley is first soaking the barley overnight, then boiling for 15 minutes when ready to cook.  If you do not have the time for the overnight soak, you can boil your barley for roughly 35 to 45 minutes.

With your two cups of cooked barley ready…

1) Wrap your scallops with bacon using a toothpicks to hold it in place

2) Heat up your desired amount of olive oil in a large skillet over a medium flame, salt and pepper to your typical taste, and place scallops into the pan 3 at a time. Cooking for roughly 3 minutes on each side, follow by one minute – turning constantly – on the bacon. Remove scallops, place on a side plate and repeat.

3) Depending on how much grease the bacon has produced, you may wish to drain off a portion of the excess.

4) Add barley, garbanzo beans, green beans, and green onions over a medium heat for four minutes. Add ¼ cup white wine vinegar, ¼ cup water and parsley, and lemon zest and cook for an additional 4 to 5 minutes.

5) Pad down scallops with paper towel to remove grease and serve over the mixture.

Enjoy!

Bow down to the bacon wrapped scallop goodness!

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Bacon and Tomato pasta

Posted by Van Santos in Food, Pasta on December 11th, 2009

When I couldn’t sleep a few days back I went searching for a number of dishes I want to make. As a result, over the next several weeks you’ll enjoy the results of my evening with insomnia and it starts with this dish – Bacon and Tomato pasta.

For this adventure you’ll need:

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
  • 2 tablespoons kosher salt
  • 16 ounces spaghetti pasta
  • 1 pound thick-cut bacon or pancetta, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 cup red onion, diced
  • 1 teaspoon red chili flakes
  • 3 tablespoons garlic, minced
  • 2 cups Roma tomatoes, diced
  • 1/4 cup red wine
  • 4 tablespoons basil
  • 1/4 cup freshly grated Parmesan
  • Salt and freshly ground black pepper

For my version I substituted Chili powder for the Red Pepper Flakes and also added dried Parsley.

You’ll have two things at once going on here, just be ready for it.

  1. Add 2 tablespoons kosher salt to a pot of boiling water, and the pasta and cook until tender
  2. In a large saute pan over medium heat, add bacon and saute until bacon is crispy.
  3. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan.
  4. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes and saute for 5 minutes.
  5. Deglaze with wine.
  6. Drain pasta and add to the tomato mixture pan.
  7. Add basil and bacon.
  8. Toss with Parmesan, and add salt and pepper, to taste.

Your end result should look something like this…

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Now here is the good new and the bad news.

The dish is good; however, the dish is NOT a main course. Seeing the effort time one needs to put into making the creation there is almost diminishing returns taking place.

Ok, on to the taste.

The wine, garlic and bacon mix perfectly.  Add in the basil and there is a delicate addition to the dish that helps tie everything together.  Yes, next time I make the dish, and I will make it again, I will give it a shot with the red pepper flakes. But was it stands it has the ability to add a little something to your meal.

Just remember, it’s not a main dish! it IS a main dish.

UPDATE:

Tina made a version of the dish and enjoyed it!

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