By Peter Kaminsky, Marie Rama
Every thing tastes greater with bacon. a type of flavor-packed, umami-rich, secret-weapon elements, it has the ability to raise near to any dish, from soups to soufflés, braises to bread pudding.
Peter Kaminsky and Marie Rama understand simply easy methods to hire it. Peter is the writer of either Pig Perfect—a paean to the noble swine—and, so much lately, Culinary Intelligence, which argues that the healthiest technique to consume is to devour much less yet rather well. He and Marie understand that including impossible to resist bacon transforms a normal dish into a unprecedented one.
Bacon Nation is a bacon-lover’s dream, a set of one hundred twenty five smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that move during the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. major classes that includes meats—Brawny Bacon red meat Bourguignon, Saltimbacon; poultry—Paella with poultry and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, together with an replace of the vintage Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson might say, Mmmm, bacon.
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Additional resources for Bacon Nation: 125 Irresistible Recipes
Or heat in a microwave oven for 1 to 1½ minutes and serve Accompany with country bread. warm. Accompany with country bread. TAPAS 40 PIMIENTOS PEPPERS I buy small green padrón peppers, a specialty of Galicia, To make piquillos rellenos (stuffed piquillo peppers), drain at my local farmers’ market. (Shishito peppers, small green well, pat dry, and carefully remove the seeds. ) Occasionally, one of these peppers • Mashed canned or jarred olive oil–packed tuna mixed will surprise you with a jolt of fire, but in general they are mild.
Spear a piece of chorizo and a cube of Manchego cheese on a toothpick. chopped fresh mint. • Wrap a jumbo shrimp in serrano ham and sear on a grill or a stove-top grill pan until the ham takes on a bit of color. Sprinkle with freshly ground black pepper, spear on a toothpick, and serve with ALIOLI (page 30), SALSA ROMESCO (page 32), or lemon wedges. • Slice Manchego cheese into ¼-inch-thick triangles, leav- ing the black rind intact. Slice quince (membrillo) into logs about 2 inches long and 1½ inches wide, and place a log atop each cheese triangle, centering it.
Rub the marinade on the fish cubes, shrimp, or squid, coating well, cover, and marinate at room temperature for up to 1 hour or in the refrigerator for up to 4 hours. Dip in batter (or dust with all-purpose flour, tapping off the excess), fry, and drain as directed. Sprinkle with sea salt and serve with ALIOLI (page 30), SALSA ROMESCO (page 32), or lemon wedges. • For queso frito (fried cheese), remove the black rind from a ½-pound piece of Manchego cheese and cut into 6 wedges each ½ inch thick.
Bacon Nation: 125 Irresistible Recipes by Peter Kaminsky, Marie Rama