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Bacon-Infused Carolina Fish Stew


We arrived late in the morning to the fish booth at the Los Gatos farmers market and missed out on the lobster tail special they had so the fish lady suggested we try her insanely huge prawns instead. She said they tasted just like lobster and she was not kidding! I knew exactly how I wanted to use them… I had just read the Feb. issue of BA and this recipe jumped out at me. To go with the massive shrimps we picked up some cod and halibut from Whole Foods.¬†The result was a pool of¬†wonderfully sweet, salty,clammy, smokey flavors.¬†I will for sure make this again in the future.

BTW -we used polenta instead of the suggested grits but I’m sure it would be great with grits or rice.

Note: The real name of this dish is Bacon-Infused Carolina Fish Muddle but the word muddle is unappetizing to me so I changed it.

Recipe link
Bon Appetit magazine / FEBRUARY 2012

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Mo’s Bacon Bar

baconbar

Mike picked up this unique treat for me while browsing around the Los Gatos Coffee Roasting Company. He knows me well. The package says Mo’s bar is composed of applewood smoked bacon, Alder wood smoked salt and deep milk chocolate. I was hoping it was a slab of bacon doused in chocolate, alas it was not.baconbar2

The scent reminded me of a bacon dog treat and tasted like smokey, salty chocolate. The bacon bits were minimal and not overly flavorful. The candy paired very well with a glass of Italian red wine but what doesn’t! All I can say is that it was worth the try but not necessarily the $8.95.

Confucius says: I see strips of bacon dipped in chocolate fondue in the near future.

Website: http://www.vosgeschocolate.com/

American-Italian all’Amatriciana

rachelpasta

I have been watching Rachael Ray hammer out her 30 minute meals for the past 3 years and not once have I actually been motivated to try to recreate her dishes. That is until now…
Last weekend on an episode called “Believe in Bacon” she made American-Italian all’Amatriciana and for some reason I was moved. I went to the grocery, picked up the items I needed and set the clock for 30 minutes. I wanted to see if I could beat her time. I soon realized that she is a really fast chopper and she doesn’t follow all the steps that are listed on the recipe during her show. Looking at the instructions it takes 25 minutes just for the sauce to cook. That leaves me with 5 to organize, clean, chop and grab pots –IMPOSSIBLE. When I had finished it took me about 55 minutes. But it was worth it. Mike loved it and so did I. The pasta called for pepper bacon and fire roasted tomatoes so it was smokey and had a bit of heat. I was super surprised. Rachael knows her stuff.

Recipe link

By the way I didn’t use the cheddar. I stuck with Parm and I added chopped basil like she did on the show.

Rachael 30 minute meal cookbooks:
Classic 30 minute Meals
30 minute Meals
30 minute Meals 2

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