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Posted on 24 September 2011 by tomatocasual.com

Roasted Tomato-Bacon Emulsion

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By David Harbilas

At Aka Bistro I served an egg dish for brunch on Saturdays and Sundays that features a bacon emulsion.

It’s a poached egg served in a hollowed-out brioche roll with lardons of crispy bacon and a sauce that is little more than a strained puree of bacon.

To me, bacon and tomatoes are natural partners, and what better way to enrich the basic bacon emulsion than with roasted tomato?

While this may seem like a difficult sauce to make it is, in fact, incredibly simple and only requires a fine mesh sieve to achieve the silky texture of the final sauce. It goes well with chicken, beef, pork, and, of course, eggs, though I imagine it would be deadly on a traditional croque monsieur sandwich as well.

Makes 1 scant cup of sauce

12 strips of bacon
2 tomatoes
olive oil Read the rest of this entry »

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Posted on 30 November 2010 by tomatocasual.com

Grilled Beef Tenderloin with Roasted Tomato-Bacon-Blue Cheese Butter

beef-tenderloinBy David Harbilas

Steak frites is a traditional French dish, but this is not the traditional method for it.

Normally a parsley-lemon butter is served with the steak, a perfect pairing of sweet and peppery flavors.

The tomatoes in this version raise the sweetness a bit, while the blue cheese adds tang and the bacon a certain savory and smoky flavor that is hard to resist.

And who can resist a cut like the tenderloin?

Serves four

3 plum tomatoes
¼ cup crumbled blue cheese
¼ cup diced, cooked bacon Read the rest of this entry »

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Posted on 27 July 2010 by tomatocasual.com

Cornmeal Fried Oysters with Tomato-Bacon Salsa

cornmealBy David Harbilas

I recently made this as a guest at another chef’s restaurant.

He had a large container filled with oysters still in their shell, in addition to some great looking heirloom tomatoes.

I figured that one of the best ways to pair the two things together was to use the tomatoes raw, so as to utilize their natural sweetness, and frying the oysters would give them some crunch and provide a contrast in the warm oysters against the cool salsa.

The bacon adds smoke, which is also provided by some spices added to the cornmeal breading.

Serves 1 appetizer portion

for the oysters:

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Posted on 29 June 2010 by tomatocasual.com

Ode to the Tomato: Ultimate BLT Recipe Collection

bltBy Mindy McIntosh-Shetter

Nothing beats a fresh tomato from one’s own garden.

Biting into the tomato is bliss that only the most famous poets can describe.

But another way the naked tomato can be served is the simple BLT.

I have often wondered who invented this so simple sandwich that practically covers all food groups in each bite.

The BLT can be rustic or gourmet and can be found at local dinners, fine dining establishments and even at the local gas station in the South. The simple BLT can be served for lunch and dinner or if on a low carb diet as a salad. The following recipes create 1 serving.

Basic BLT

Ingredients

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