Thursday, May 23, 2013

Fancy Food for the Bacon Lover

    As promised, I am sharing with you today the rest of my entirely bacon-inspired dinner.  In case you missed it, I gave you dessert first on Tuesday.  For the rest of the meal I created a couple of twists on some old classics. 

    First up, a sage and bacon polenta.

Bacon Sage Polenta Recipe
1 cup corn grits/polenta
3 cups water, or chicken/vegetable stock
4-5 leaves fresh sage, pile leaves, roll then thinly slice -- chiffonade
2 slices cooked bacon, diced
2 tbsp butter
1/2 tsp salt

In a large, medium to large saucepan, bring water and salt to a boil.  Gradually stir in the corn grits.  Reduce heat to gentle simmer, whisking or stirring frequently to prevent sticking until mixture is thickened (15-20 minutes).  Stir in butter, bacon, sage and additional salt to taste.  Grease a deep bowl or other desired dish, transfer polenta into dish, and let set for 10 minutes.  Invert onto a plate and cut polenta into thick slices.  Serve warm.

    Easy Chicken Saltimbocca-Inspired Chicken

Easy Chicken Saltimbocca-Inspired Chicken

2 boneless, skinless chicken breasts, pounded thin
4 fresh sage leaves
2 slices bacon (traditionally pancetta is used here)
Extra-virgin olive oil
1 cup all-purpose flour

Salt and freshly ground black pepper
Place 2 sage leaves on each piece of chicken then wrap each in 1 slice bacon. Sprinkle with salt and pepper.

Heat a large skillet over medium-high heat and add a few tablespoons olive oil. Dredge the chicken breasts in the flour, and then add to the hot oil. Cook until the chicken is cooked through, about 3 minutes on each side. 

    Arugula with Warm Bacon Vinaigrette

Arugula with Warm Bacon Vinaigrette Recipe
1 shallot finely diced
2 tbsp rendered bacon fat (reserved from the above recipe
2 tbsp white wine vinegar
1 tbsp light brown sugar
1 tbsp dijon mustard 
Freshly ground black pepper

Saute the shallot in bacon fat until softened and translucent.  Whisk in the white wine vinegar, brown, sugar, and mustard until mixture is emulsified.  Add black pepper to taste. Toss a bagful of washed arugula in vinaigrette until just coated and slightly wilted.  Serve immediately.

 Ahh bacon dinner.  So delicious. 

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