Bacon

Instructions

1. In a medium pot over medium high heat, cook bacon until crispy and cooked through. Remove bacon from pot and place on paper towel lined plate to drain. Chop bacon and set aside.  

2. In a small bowl combine yogurt, honey and cinnamon. Stir well and set aside. Add carrots, onions, celery, jalapeno peppers and bay leaf to pot and sauté until soft and fragrant, about 3-5 minutes. Add garlic, turmeric, salt, pepper and curry powder. Stir all ingredients for 2-3 minutes.

3. Add chicken stock, heavy cream, butter and pumpkin puree. Simmer for 8-10 minutes. Using a hand blender, puree ingredients until smooth.  Season soup with salt and black pepper to taste. Adjust consistency by adding more stock or heavy cream. Strain soup into a serving bowl. Place a dollop of yogurt in the center of soup and top with apple bacon pepper jelly.  Garnish with chives and pumpkin seeds. Drizzle with honey and serve.   

Ingredients
  • ½ c. rendered bacon, diced
  • 1 c. Greek yogurt
  • 1 tbsp. honey
  • 1 pinch of cinnamon
  • 1 large carrot, peeled and diced small
  • ½ yellow onion, peeled and diced
  • 2 stalks of celery, chopped
  • ½ jalapeno pepper, seeded and diced
  • 1 bay leaf
  • 2 garlic cloves, minced
  • 1 tsp. turmeric
  • 1½ tsp. sea salt
  • 1 tsp. black pepper
  • 2 tsp. yellow curry powder
  • 2 c. of chicken stock
  • 1 c. heavy cream
  • 2 tbsp. butter
  • 3 c. fresh pumpkin puree, whole pumpkin, skinned, seeded, (boil with 2 cinnamon sticks and Bay Leaf wrapped with twine)
  • Salt and pepper
  • 1/3 c. Apple Bacon Pepper Jelly
  • 2 tsp. chives, freshly chopped
  • ½ c. pumpkin seeds, cleaned and toasted (optional)
  • 1 tbsp. pure honey
Instructions

1.    In large saucepot, cook fettuccine as directed on package.

2.    Place a sauté pan on medium-low heat. Add pine nuts to pan and cook until brown and toasty. Remove pine nuts from pan and set aside.

3.    In the same pan, add bacon and jalapeno peppers; cook until crispy 2-4 minutes. Transfer bacon and peppers to a paper towel lined plate to drain off excess grease.

4.    In a sauté pan add butter, wine, lemon and cooked bacon; stir well.  Add pasta, parsley and scallions to pan and toss well. Sprinkle with Parmesan cheese and sweet basil.

Ingredients
  • 1 lb. fettuccini pasta
  • 1/3 c. pine nuts
  • 1 c. Applewood smoked bacon, diced
  • 1 jalapeno pepper, seeded and diced
  • ½ stick unsalted butter, cut into slices
  • 1/3 c. white wine
  • 1 large lemon
  • 1 tbsp. Italian parsley, chopped
  • 2 scallions, sliced
  • 1 c. freshly grated Parmesan, in a small serving bowl
  • 8 sweet basil leaves, sliced
Pumpkin-Curry Soup with Bacon Jelly | 0 Comments
Grandfather Show , Chef Jeff Henderson, Aired on Thu 6/30
Lunch, Soup, Bacon, Pumpkin
The Back Story

Pumpkin-Curry Soup with Apple Bacon Pepper Jelly

½ c. rendered bacon, diced

1 c. Greek yogurt

1 tbsp. honey

1 pinch of cinnamon

1 large carrot, peeled and diced small

½ yellow onion, peeled and diced

2 stalks of celery, chopped

½  jalapeno pepper, seeded and diced

1 bay leaf

2 garlic cloves, minced

1 tsp. turmeric

1½ tsp. sea salt

1 tsp. black pepper

2 tsp. yellow curry powder

2 c. of chicken stock

1 c. heavy cream

2 tbsp. butter

3 c. fresh pumpkin puree, whole pumpkin, skinned, seeded, (boil with 2 cinnamon sticks and Bay Leaf wrapped with twine)

Salt and pepper

1/3 c. Apple Bacon Pepper Jelly

2 tsp. chives, freshly chopped

½ c. pumpkin seeds, cleaned and toasted (optional)

1 tbsp. pure honey

 

WHAT TO DO

1. In a medium pot over medium high heat, cook bacon until crispy and cooked through. Remove bacon from pot and place on paper towel lined plate to drain. Chop bacon and set aside.  

2. In a small bowl combine yogurt, honey and cinnamon. Stir well and set aside. Add carrots, onions, celery, jalapeno peppers and bay leaf to pot and sauté until soft and fragrant, about 3-5 minutes. Add garlic, turmeric, salt, pepper and curry powder. Stir all ingredients for 2-3 minutes.

3. Add chicken stock, heavy cream, butter and pumpkin puree. Simmer for 8-10 minutes. Using a hand blender, puree ingredients until smooth.  Season soup with salt and black pepper to taste. Adjust consistency by adding more stock or heavy cream. Strain soup into a serving bowl. Place a dollop of yogurt in the center of soup and top with apple bacon pepper jelly.  Garnish with chives and pumpkin seeds. Drizzle with honey and serve.   

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story
WHAT YOU NEED
6 slices bacon, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 stalks celery, diced
½ cup fresh corn
1 head cauliflower, roughly chopped
1 bay leaf
¼ cup all-purpose flour
4 cups low-sodium chicken stock
1 cup heavy cream
Kosher salt
freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
 
WHAT TO DO
1. Heat a large skillet over medium high heat. Add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate; set a side.
 
2. Melt butter in a medium Dutch oven over medium heat. Add garlic, onions, celery and corn. Cook until vegetables are tender, stirring occasionally, about 3 to 4 minutes. Add cauliflower and bay leaf, cook about 3 to 4 minutes more.
 
3. Whisk in flour, and cook for about 2 minutes. Then gradually whisk in chicken broth and cream. Cook and stir constantly until soup has slightly thickened, about 8 to 10 minutes.
 
4. Reduce heat  to low and simmer about 12-15 minutes. Season with salt and pepper, to taste. If chowder is too thick, add more chicken stock until desired consistency is reached.
 
5. Garnished with bacon and parsley, serve immediately.
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

SLICE DONUT IN HALF AND TOAST ON FLAT TOP.  COOK BURGER TO DESIRED TEMP.  TOP WITH AMERICAN CHEESE & BACON.

Ingredients
  • Glazed Donut – 1 EA
  • Burger – 1 EA
  • American Cheese – 1 EA
  • Bacon – 2 EA
Instructions

TOAST FRENCH TOAST ON FLAT TOP.  COOK BURGER TO DESIRED TEMP.  TOP WITH CHEESE, BACON, & AN EGG.  SERVE WITH A SIDE OF MAPLE SYRUP.

Ingredients
  • French Toast – 2 EA
  • Burger – 1 EA
  • American Cheese – 1 EA
  • Bacon – 2 EA
  • Fried Egg – 1 EA
  • Maple Syrup – 2 Oz
Cornish Hen with Vegetables Medley | 0 Comments
Bee Keepers , Chef Jeff Henderson, Aired on Tue 2/24
Hen, Bacon, Honey
The Back Story

Cornish Hen Ingredients

·      ½ Cornish hen

·      2 tablespoons jerk seasoning

·      1 tablespoon olive oil

·      1 lemon thyme sprig

·      1 tablespoon pear ginger jam

Method

-      Coat the Cornish hen with olive oil and season it jerk seasoning on all sides

-      Place the hen on a hot grill pan and sear until a crust forms, about 3 minutes

-      Finish in the oven at 350 degrees for 25 to 30 minutes

-      Glaze the Hen with pear ginger jam the last 5 minutes of cooking

Vegetable and Bacon Medley Ingredients

·      4 tablespoons olive oil-butter blend

·      1 cup peeled and diced carrots

·      ½ white onion, small diced

·      4 slices bacon, chopped

·      1 teaspoon chopped thyme

·      1 cup brown rice

·      2 garlic cloves, chopped

·      1 cup shelled edamame

·      1 tablespoon honey

·      ¼ cup chicken stock

·      Salt and pepper to tast

Method

-      Place 2 tablespoons olive oil butter blend in a skillet and add the carrots, onions and bacon

-      Let the vegetables and bacon caramelize together for about 5 to 7 minutes

-      Add the brown rice and thyme and mix together

-      Add the chopped garlic edamame and chicken stock and cook for another 10 minutes until the rice is cooked all the way through

-      Season with salt and pepper and add the honey at the end

 

 

 

 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

John Varanese | @dinevaranese

 

John Varanese obtained his BA in Food Service Management and AS in Culinary arts from Johnson and Wales University in South Carolina. During his enrollment there, Varanese was Kitchen Manager for Magnolias, a landmark in Southern cuisine, for three years. Varanese set himself apart from other chefs quickly after displaying his accomplished understanding of business finance. While working in Magnolias, he revealed his great ability to control costs while producing very high... (full profile)

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