HOMEMADE BACON
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
Steps:
- Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.
ONE-POT PASTA ON THE GRILL
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set up a grill for even, medium-high heat. If using a charcoal grill, build the coals evenly on the bottom.
- Place a Dutch oven on the grill and coat the bottom with a film of olive oil, followed by the onions and garlic. Season with salt and pepper and cook until the onions begin to soften, 2 to 3 minutes. Stir in the tomatoes. Add the anchovies and, using a wooden spoon, break them down into small pieces. Add the red pepper flakes, stirring to melt into the oil. Add 4 1/2 cups water and bring to a simmer. Season with salt and pepper, then add the pasta. Close the lid of the grill and cook according to package directions. Remove from the heat and stir in the parsley, capers, butter, 2 tablespoons olive oil and the Parmesan. Serve with some more black pepper, a drizzle of olive oil and more Parmesan.
PEAS AND BACON
I make this dish when peas are at the height of their season and I love to serve it with simply cooked fish, such as grilled halibut or grilled salmon. It needs some acidity because of the richness of the bacon and rendered fat. Since I don't love lemon and bacon together, I opt for orange juice and zest; the brightness they add works perfectly here.
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a large saute pan over medium-low heat until the fat is rendered and the bacon is crispy, about 5 minutes. Add the garlic and shallots and sweat for 1 minute. Add the peas and increase the heat to medium. Pour in the orange juice and cook until the peas are tender, about 2 minutes.
- Remove from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much because the bacon adds a natural saltiness to the dish.
BARBECUE CHICKEN WITH ONION-BACON JAM
Dry-rubbed grilled chicken is the perfect base for a sweet and sour, smokey bacon jam spiked with bourbon.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Combine the brown sugar, chili powder, smoked paprika, mustard powder, garlic powder and cayenne in a small bowl.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the sugar mixture; set aside while you make the onion-bacon jam.
- Make the onion-bacon jam: Heat the olive oil in a medium dutch oven over medium heat. Add the bacon and cook until crisp, 5 to 7 minutes. Remove to paper towels. Pour out all but about 2 tablespoons fat, then add the onions and cook over low heat, stirring, until caramelized, 20 to 25 minutes. Stir in the thyme and bourbon; simmer 1 minute. Season with salt and black pepper. Stir in the bacon, brown sugar, cider vinegar, Worcestershire sauce and 1/4 cup water; simmer 2 more minutes.
- Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the onion-bacon jam.
SIMPLE ONION AND BACON JAM
Bacon jam isn't just for burgers, add it to grilled cheese, waffles or roasted veggies, the possibilities are endless. I prefer the ratio of more onion to bacon but feel free to add additional bacon. I've made the consistency thicker than a traditional jam.
Provided by Bren
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until fat has rendered and bacon is evenly browned but not yet crisped, about 5 minutes.
- Remove all but 2 tablespoons of bacon fat. Add onions to the pan with the bacon and cook, stirring frequently, over medium heat until onions are soft and lightly browned, 5 to 6 minutes. Lower heat to a simmer and add balsamic vinegar, maple syrup, and 1 tablespoon water.
- Simmer until jam comes together, 15 to 20 minutes. Stir in remaining tablespoon water and remove from heat.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 6.4 g, Cholesterol 6.3 mg, Fat 2.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 135.8 mg, Sugar 3.9 g
MICHAEL SYMON'S BACON AND ONION JAM
This is not my recipe, I saw Michael Symon cook this on The Chew. He made a grilled cheese with it but I put it on a sandwich made with grilled pork loin and barbeque sauce then grilled it like a grilled cheese. Very good. I was ask to post this recipe is the reason I am posting a Michael Symon recipe.
Provided by Nelda Carnley
Categories Spreads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Over medium heat cook bacon until crisp. Remove from skillet. Add onions to skillet in bacon fat and cook over low heat 12-15 minutes or until caramelized stirring occasionally. When done pour off excess fat. Add remaining ingredients to onions, except bacon. Simmer until liquid is reduced by 2/3rds and looks like jam. Remove from heat and stir in bacon.
MICHAEL SYMON'S BACON NOODLE SURPRISE
Saw Michael Symon make this on The Chew and posted it for safe keeping. Looks yummy! He made his own noodles instead of store bought.
Provided by Kerena
Categories < 60 Mins
Time 45m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 10
Steps:
- In large pot add olive oil and bacon, cook until well done.
- In large saute' pan add butter, cabbage and onion. Cook until tender. Add a drizzle of olive oil and season with salt and pepper.
- Transfer cabbage and onions to pot with bacon. Add parsley.
- Cook noodles according to package.
- Once noodles are cooked add pasta to cabbage pot. Add sour cream and stir to combine. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 847.7, Fat 50.1, SaturatedFat 20.3, Cholesterol 155.5, Sodium 629.3, Carbohydrate 78.7, Fiber 9, Sugar 12.1, Protein 23.2
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