1 pound chicken livers or shrimp
1 large can whole water chestnuts
1/2 cup soy sauce
2 to 3 teaspoons ground red chilis
1/2 teaspoon ground turmeric
1 pound bacon
Onion powder
1/4 cup sherry or sweet sake
1 teaspoon minced, fresh ginger
2 large cloves garlic, mashed
Brown sugar
Separate bacon slices, cut into halves, and layer on wax paper on a flat pan. Place in freezer for 1/2 hour. Slice water chestnuts in half. Do not use already sliced; they will be too thin and break. Clean livers and separate on work space; sprinkle lightly with onion powder. Fold liver section around chestnut and wrap in section of bacon. Secure with a wooden pick, making sure pick goes through the chestnut. Mix soy, sherry and seasonings in a flat container. Place liver bundles in mixture to marinate. Marinate at least 1 hour in refrigerator, turning at least once. When ready to cook, place each bundle on broiler pan, sprinkle with brown sugar and broil until bacon is crisp and liver is done. Turn to broil on all sides. DO NOT BROIL CLOSE TO HEAT or liver will not fully cook. Serve hot from the oven.
Showing posts with label Bacon. Show all posts
Showing posts with label Bacon. Show all posts
Sunday, May 18, 2008
Thursday, May 8, 2008
Apple, Blue Cheese & Bacon Cheesecake
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and medium diced
2 cloves garlic, minced
salt & pepper to taste
32 oz. cream cheese, at room temperature (reduced fat okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 oz. blue cheese, crumbled
5 eggs
Preheat oven to 200 degrees. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside. In a skillet, cook the bacon until crisp. Drain and crumble, reserving all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 min.) Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more min.) Remove from heat, add the salt and pepper - set aside. In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.
8-9 hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and medium diced
2 cloves garlic, minced
salt & pepper to taste
32 oz. cream cheese, at room temperature (reduced fat okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 oz. blue cheese, crumbled
5 eggs
Preheat oven to 200 degrees. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside. In a skillet, cook the bacon until crisp. Drain and crumble, reserving all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 min.) Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more min.) Remove from heat, add the salt and pepper - set aside. In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.
8-9 hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.
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