Monday, July 28, 2008

Cookin' with Bacon

Flash Seared Beef Loin with Pan Sauce, Roasted Cippolini Onions, Asparagus and Warm Four Potato Salad

Recipe By: Jeff Bacon CEC CCA AAC
Serving Size: 8 Preparation Time :0:00

Amount Measure
-------- ------------ --------------------------------
Flash Seared Beef Loin with pan jus
Roasted Cipolini Onions
Warm Four Potato Salad
8 ounces Asparagus -- Blanched

Sauté blanched asparagus to warm and season to taste.
Spoon 1 TB of pan sauce onto plate and place 3 slices of the carved beef onto plate.
Place 2-4 oz shape of warm potato salad onto opposite side of plate.
Arrange 3 asparagus stalks and 2 cippolini onions in between beef and potato.

Per Serving (excluding unknown items): 601 Calories; 39g Fat
(58.8% calories from fat); 28g Protein; 34g
Carbohydrate; 5g Dietary Fiber; 117mg Cholesterol; 1506mg Sodium.

Flash Seared Beef Loin with Pan Jus

Recipe By: Jeff Bacon CEC CCA AAC
Serving Size: 8 Preparation Time :0:00

Amount Measure Ingredient Preparation Method
-------- ------------ --------------------------------
2 pounds beef loin -- From strip loin cut in 2"x2"x10" Rectangle
2 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon coarsely ground pepper
1 teaspoon garlic -- minced
3 ounces red wine
4 tablespoons beef broth
1 tablespoon butter

Butcher NY strip loin to completely denuded. From tail end cut off a 2 " piece from the entire length. Square off long sides to reach desired dimension. Reserve trimmings and loin heart for other use. Loin heart may be used for center cut steaks or medallions.

Rub meat with 1/2 olive oil then sprinkle salt and black pepper as needed. Reserve 1/2 teaspoon salt for after cooking

Rub meat lightly with garlic. In a large steel sauté pan heat remaining oil to the smoke point.
Sear all sides about 2 minutes until well caramelized. Remove from heat and allow to sit 10 minutes
Remove excess oil from pan and deglaze with red wine. Reduce by 1/2
Add beef broth and reduce by half
Add butter and remove from heat
Stir in the butter until incorporated in sauce.
Carve beef into 12 slices and plate 3 slices per portion
Garnish with sea salt and drizzle with pan sauce

Per Serving (excluding unknown items): 329 Calories; 25g Fat (71.5%
calories from fat); 22g Protein; 1g Carbohydrate; trace Dietary Fiber;
80mg Cholesterol; 592mg Sodium.

Roasted Cippolinin Onions

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 each pearl onion -- cipolini
1 tablespoon butter
1 dash salt
1 dash black pepper -- coarsely ground
1 ounce red wine
2 tablespoons Balsamic Glaze

Preheat oven to 350
Heat butter in a oven ready pan
Place onions in butter with salt and pepper and start to brown
Place pan in oven and roast until nicely browned and soft, about 15 minutes
Allow to cool slightly then toss with glaze
Use to garnish or top meat dishes

Per Serving (excluding unknown items): 62 Calories; 2g Fat
(23.7% calories from fat); 2g Protein; 11g Carbohydrate;
3g Dietary Fiber; 4mg Cholesterol; 450mg Sodium.

Warm Four Potato Salad

Recipe By :Jeff Bacon CECCCA AAC
Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound potatoes -- Yukon gold
1/2 pound potatoes -- Peruvian Purple
1/2 pound potatoes -- Idaho Russet
1/2 pound sweet potato
1/2 Pound boursin cheese
2 ounces Vidalia onion -- finely diced
1/2 teaspoon fresh thyme -- chopped
1/2 teaspoon fresh marjoram -- chopped
1/2 teaspoon Black pepper -- coarsely ground
1 teaspoon Salt
1 teaspoon garlic -- minced

Soften cheese at room temperature
Cut potatoes into similar size pieces and place in a pot of water
Bring to a boil and simmer gently until tender
Peel and break apart into coarse chunks
Sauté onions with herbs while potatoes cool slightly
Mix cheese, potatoes, onion mixture, salt and pepper together
until well blended but still chunky
Place into film lined form of shape of your choice, pressing to fill form well
Pop salad forms onto plate to serve or pop large shape out onto plate and
cut to shape and size desired.

Per Serving (excluding unknown items): 206 Calories; 12g Fat (51.8%
calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber;
33mg Cholesterol; 464mg Sodium.

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