Saturday, November 16, 2013

Streaking Across the World On A Slice of Bacon

1/2 cup grainy mustard
2 T minced fresh dill
2 T crushed peppercorns
4 6-oz. skinless fresh salmon fillets
4 slices bacon

Preheat the broiler
Mix the mustard and spices in a small bowl and "butter" the fillets with it.  Put a slice of bacon on the fillet and wrap it as much as you can around the fillet, securing the bacon with a skewer.  Broil them bacon side down for 4 minutes, 4 in. from the flame, turn and cook until the bacon is crisp and serve immediately.

In Norway this dish is served with boiled, parsley-ed potatoes or dilled lentils and thin rye bread toasts and shot glasses of ice-cold vodka or beer.

6 large boiled Idaho potatoes
4 slices of bacon, chopped
1 medium onion, finely chopped
3 ripe medium tomatoes, peeled, seeded and chopped
Black pepper to taste
1/4 cup heavy cream
1 cup grated Manchego cheese

Keep the potatoes warm while you fry the bacon and onion for a couple of minutes.  Add the tomatoes and pepper and simmer until the mixture is well blended and smooth.  Then add the cream and cheese.  To serve, quarter the potatoes and pour the sauce over them.  If you can't get Manchego, you can use a slightly-aged Munster or sharp cheddar. 

3 oz. air-cured Chinese bacon - soaked in water for at least 6 hours.  Remove the rind and chop coarsely.
1 T peanut oil
1 T sesame oil
3 cloves of garlic, peeled and thinly sliced
2 lbs. Bok choy or Savoy or Napa cabbage
2 T chicken broth

Fry the bacon, drain it and set it aside.  Pour off all but 1 T of the bacon fat.  Add the two oils to the remaining bacon fat, crank up the heat, add the garlic and stir fry it for 15 seconds.  Add the greens and stir until they're wilted, then add the bacon and chicken broth and stir for about 2 minutes. 

Frankly I don't think you're going to get much bacon fat using 3 oz.  And:  how the hell do you measure oil left in a pan?  Eyeball it?  Pour it all out and then measure out a tablespoon?  Where's Wolfgang Puck when I need him?  

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