Recipes: Chocolate-Bacon Brittle, Cod with Ginger-Braised Asparagus, Jalapeno-Stuffed Steaks, Passion Daquir, Rhubarb Fluff Syrup, Chive-Cheddar Biscuits

  • Updated: May 4, 2011 - 2:58 PM

Chocolate-Dipped Smoked Almond-Bacon Brittle from "I Love Bacon," by Jayne Rockmill.

Photo: Andrews McMeel Publishing

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CHOCOLATE-DIPPED SMOKED ALMOND-BACON BRITTLE

Makes 3 pounds.

Note: From "I Love Bacon," by Jayne Rockmill.

• 1/4 lb. bacon

• 2 c. smoked almonds

• 11/4 c. sugar

• 1/4 c. plus 2 tbsp. light corn syrup

• 1/4 c. plus 2 tbsp. water

• 1 c. (2 sticks) unsalted butter, cut into 1/2-in. cubes, at room temperature

• 1/2 tsp. baking soda

• 1/4 tsp salt

• 1/2 tsp. crushed pink peppercorns

• 8 oz. (60 percent cacao) chocolate, chopped

Directions

Cut bacon into bite-size pieces. Place pieces in a large sauté pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop almonds and set aside. Line a baking sheet with a Silpat liner or waxed paper.

In large saucepan, combine sugar, corn syrup and water. Cook on medium-high heat for about 4 minutes, or until sugar turns thick and syrupy. Slowly add softened butter and continue stirring until mixture is thoroughly combined. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer.

Remove pan from heat. If mixture is not smooth, whisk until smooth. Stir in baking soda, salt, peppercorns, crispy bacon bits and almonds. Quickly but carefully pour brittle onto prepared baking sheet. When cool and hard, break brittle into bite-size pieces.

Melt chocolate in microwave in microwave-safe bowl in 30-second intervals, stirring in between intervals, until mixture is entirely melted but not hot. Cool chocolate to room temperature, then either dip pieces of brittle into chocolate or drizzle chocolate on top. Chill brittle until chocolate is set. Store in a tightly sealed container for up to 1 week.

Nutrition information per 1-ounce serving:

Calories 124 Fat 9 g Sodium 63 mg Saturated fat 4 g

Carbohydrates 11 g Calcium 21 mg

Protein 2 g Cholesterol 11 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 other carb, 2 fat.

 

PACIFIC COD WITH GINGER-BRAISED ASPARAGUS

Serves 4.

Note: Panko are a Japanese-style dry bread crumb that gives a particularly light texture; regular dry bread crumbs can be substituted. From "For Cod to Country," by Barton Seaver.

• 1 egg white

• 1 tsp. whole-grain mustard

• 4 (5-oz.) portions Pacific cod fillet

• 1/2 c. panko bread crumbs (see Note)

• Grated zest and juice of 1 orange

• 1 tbsp. butter

• 2 tsp. peeled and chopped fresh ginger

• 1 garlic clove, sliced

• 2 lb. asparagus, trimmed

• Salt

• 1/2 c. water

Directions

Preheat broiler.

Whisk together egg white and mustard well, until white is no longer stringy. Lightly brush each fillet on one side with the egg mixture. Mix panko and orange zest and sprinkle over top of each fillet. Gently pat down to ensure that the breading adheres to the fish.

Set the fillets on a baking sheet and broil until golden brown. Turn off broiler and move cod to lowest rack in oven to continue to cook slowly. (When done, fish should be opaque.)

For asparagus, heat butter, ginger and garlic over medium heat in a large sauté pan. When butter begins to froth and garlic begins to soften, add asparagus so that all spears point the same direction. Season with salt and pour in the orange juice and water. Bring to a boil and cook until liquid has reduced to a glaze.

Serve cod with asparagus and spoon any remaining glaze on top.

Nutrition information per serving:

Calories 227 Fat 5 g Sodium 220 mg Saturated fat 2 g

Carbohydrates 14 g Calcium 70 mg

Protein 32 g Cholesterol 83 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 4 lean meat.

 

 

JALAPENO-STUFFED STEAKS

Serves 6.

Note: Use this concept for other cuts of meat, if you prefer. The author rates this as medium-hot as far as a spicy heat scale. From "1,001 Hot & Spicy Recipes," by Dave DeWitt.

• 1 tbsp. vegetable oil

• 10 jalapeños, stems removed, chopped

• 1 medium onion, chopped

• 4 garlic cloves, peeled and chopped

• 1/2 c. grated Monterey Jack cheese

• 3 lb. trimmed fillet of beef, cut into 6 thick steaks

• Freshly ground black pepper, to taste

Directions

In a skillet, heat the oil over medium heat. Add the jalapeños, onion and garlic, and sauté for a couple of minutes, until just soft but still a little crisp. Remove the skillet from the heat and let the mixture cool. Mix in the cheese.

Slice into steaks from the edge, creating a pocket for the stuffing. Stuff with the jalapeño mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper.

Grill the steaks over hot charcoal or gas to desired doneness.

Nutrition information per serving:

Calories 396 Fat 20 g Sodium 117 mg Carbohydrates 4 g Saturated fat 8 g Calcium 92 mg

Protein 52 g Cholesterol 100 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 7 lean meat, 1 1/2 fat.

 

PASSION DAIQUIRI

Serves 1.

Note: From "Cosmo's Official Cocktail Book."

• 1 oz. (2 tbsp.) rum

• 2/3 oz. (4 tsp.) vanilla liqueur

• 11/2 oz. passion-fruit juice

• 1/2 c. water

• 1/3 oz. (2 tsp.) simple syrup (dissolve one part sugar in one part boiling water and cool)

Directions

Place all ingredients in a blender. Add a handful of ice cubes, and blend until it has a smoothie-like consistency.

Nutrition information per serving:

Calories 161 Fat 0 g Sodium 8 mg

Carbohydrates 17 g Saturated fat 0 g Calcium 6 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

 

RHUBARB FLUFF SYRUP

Makes 21/2 cups.

Note: This can be served warm or cold, but it may puff up in a microwave. From "Everything Rhubarb."

• 6 c. fresh rhubarb, cut in 1-in. pieces

• 1 c. water

• 13 oz. marshmallow creme

Directions

Place rhubarb in large pan. Add 1 cup water. Cook over medium heat for 40 minutes, stirring occasionally, until there is no standing liquid and there are minimum fibers. Measure 1 cup of hot rhubarb sauce and place in a medium bowl. Add marshmallow creme. Fold together. Store in refrigerator or freeze.

Nutrition information per 2 tablespoons:

Calories 63 Fat 0 g Sodium 16 mg

Carbohydrates 15 g Saturated fat 0 g Calcium 16 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 other carb.

 

CHIVE AND CHEDDAR BISCUITS

Makes 6.

Note: From "Saveur: The New Comfort Food."

• 2 c. flour, plus more for dusting

• 2 tbsp. baking powder

• 1/2 tsp. baking soda

• 1 tbsp. sugar

•11/2 tsp. kosher salt

• 8 tbsp. cold unsalted butter, cut into thin pats

•3/4 c. plus 2 tbsp. buttermilk

•1/2 c. shredded sharp Cheddar cheese

•1/2 c. minced chives

• 2 tbsp. heavy cream

Directions

Preheat the oven to 450 degrees. In a bowl, whisk together flour, baking powder, baking soda, sugar and salt. Using a pastry cutter, work the cold butter into the flour mixture until the butter is the size of small peas. Add the buttermilk, cheese and chives to the flour-butter mixture and stir with a fork to form a loose dough.

Turn the dough out onto a floured surface and gently pat into a 6- by 9-inch rectangle. Fold into thirds as your would a letter and pat into a 6-by-9 rectangle again. Dip the edges of a 3-inch round biscuit cutter in flour and punch out 6 biscuits from the dough. Transfer to a parchment-lined baking sheet. (Form and cut the dough scraps into another biscuit or two, if you wish; they won't rise as high, though.) Brush the tops with heavy cream and bake until lightly brown, 14 to 16 minutes. Serve warm.

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