Bacon Nation: 125 Irresistible Recipes by Peter Kaminsky, Marie Rama

By Peter Kaminsky, Marie Rama

Every little thing tastes higher with bacon. a type of flavor-packed, umami-rich, secret-weapon elements, it has the facility to raise almost about any dish, from soups to soufflés, braises to bread pudding.

Peter Kaminsky and Marie Rama recognize simply how one can hire it. Peter is the writer of either Pig Perfect—a paean to the noble swine—and, such a lot lately, Culinary Intelligence, which argues that the healthiest approach to consume is to consume much less yet rather well. He and Marie understand that including impossible to resist bacon transforms a standard 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 all over 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 pork 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 could say, Mmmm, bacon.

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Serve with the sauce on the side. 8 kg] spareribs, cut into sections of ribs In a medium bowl, stir together the honey, orange juice, lemon juice, soy sauce, mustard, sesame oil, curry powder, and ground ginger. Set aside until ready to use, or refrigerate, covered, for up to 1 week. Let the glaze come to room temperature before using. TO MAKE THE GLAZE : CONT’D 41 In a large bowl, combine the wine, soy sauce, scallions, fresh ginger, garlic, brown sugar, five-spice powder, and cayenne. TO MAKE THE BRAISING LIQUID : Place the ribs in the bowl with the braising liquid, tossing them gently so they are all coated evenly.

Serve over ice with the lime wedges. SERVES 4 57 GRILL EATS & DRINKS PRICKLY AGAVE Bar sugar and bar salt for rimming glasses 2 oz [60 ml] prickly pear juice 1½ oz [45 ml] good-quality silver tequila 1 oz [30 ml] freshly squeezed lime juice, plus thinly sliced lime wedge for garnish 1 oz [30 ml] Tuaca Ice cubes for shaking Chill a margarita or cocktail glass, then dip the rim once in the sugar and once in the salt to coat well. Combine the tequila, Tuaca, prickly pear juice, and lime juice in a shaker with ice and shake vigorously.

SERVES 8 55 GRILL EATS & DRINKS WATERMELON-LIME AGUA FRESCA ¼ cup [60 ml] freshly squeezed lime juice, plus lime wedges for garnish 6 cups [900 g] chunked seedless watermelon ½ cup [120 ml] water Kosher salt 3 Tbsp sugar Ice cubes for serving Place the watermelon chunks in a blender and purée. In a small pan over medium heat, heat the water and add the sugar, stirring until the sugar dissolves. Remove from the heat and let cool completely. Pour the watermelon purée into a pitcher. Stir in the lime juice, a pinch of salt, and the sugar syrup to taste.

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