Bacon Gorgonzola Sammie Recipes

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

GRILLED STEAK WITH BACON AND GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reducud by half, stirring occassonally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt and pepper; set aside. Place the bacon in a large, deep skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate; set aside.
• Pre-heat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks until they start to firm and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove the steaks from the grill and tint with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

BACON GORGONZOLA PULL APARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Separate each biscuit into 4 pieces; roll into balls.
• Combine bacon and onion in a large skillet over medium-high heat. Cook and stir with wooden spoon until browned, about 5 minutes. Stir in biscuit balls, Gorgonzola cheese, and Parmesan cheese. Pour into the prepared tube pan and spread evenly.
• Bake in the preheated oven until top is golden and biscuits are cooked through, 20 to 30 minutes. Cool for 10 minutes in the pan; invert onto a serving plate.

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO

Steps:

• Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
• Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
• Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
• Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

BACON, SOUR CREAM, POTATO MANICOTTI WITH GORGONZOLA SAUCE

Steps:

• Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer, stand or hand, Baking dish, Pot for potato boiling, Pan for sauce.
• Preheat oven to 350°F.
• Filling:Put whole potatoes in water and boil until tender.
• Drain and cut in half.
• Put in ricer one at a time and squeeze through into mixing bowl.
• Remove skin from ricer and finish the rest of the potatoes.
• Add 1/4 stick of butter, salt (1 teaspoon to start) and pepper (a few turns of the pepper mill to your liking), add reserved bacon and 1/4 cup sour cream.
• Mix until combined.
• Add baking powder and 1/2 of the milk and mix for another minute, adding more milk if needed to make the consistency to your liking.
• They should be creamy but not soupy.
• Pour into a baking dish and put in 350°F oven for about 20 minutes.
• The baking powder will give the potato a fluffy texture and baking it again will help incorporate all the flavors.
• Pasta: Using a stand mixer with a dough hook works best, but if you do not have one of these, make your pasta in a food processor or the old fashion way, by hand.
• I will use the stand mixer method for this recipe: place all ingredients for pasta in bowl and mix to incorporate, stopping several times to scrape down bowl. The hook will eventually make a ball out of the pasta.
• Pull the pasta dough out of the bowl and knead it until it is incorporated well.
• Cut into 4-6 pieces and wrap in plastic wrap tightly and put in the fridge to rest for about 20 minutes.
• Put a 4-quart pan on the stove with water.
• When water boils, add pinch of salt (adding salt after boil prevents salt damage to bottom of pan).
• Pull pasta from fridge and set the rollers on your pasta machine to widest setting and roll until you get nice pliable dough to work with, then start to flatten the pasta into sheets.
• Lay sheets on the work table and cut them into 4 inch square (or a 6x4 inch depending on the size you want).
• When water is boiling, put pasta in water cooking for about 4-5 minutes (fresh pasta cooks fast).
• If you need to do this in batches, use tongs to carefully pull out the pasta and set it in a colander, rinsing with cold water to stop the cooking process.
• Add a bit of olive oil after to prevent sticking.
• Putting together the manicotti:.
• Take pasta squares to the work station and lay them out to prepare for filling.
• Add enough potato to the pasta to make a nice roll with minimal overlap.
• Place manicotti in baking dish carefully, allowing space between them so they do not stick together.
• Put in the 350°F oven for about 10 minutes (about the time it takes to make the sauce).
• All things up to this point can be made ahead of time and frozen or put in the fridge ready to go.
• Sauce: Heat cream slowly and add Gorgonzola to melt.
• •Alternative: melt butter add flour and cook to a nut brown (roux) lower heat and add milk, whisking the roux to make it smooth.
• Allow the milk to come to temp slowly.
• Add cheese.
• Finish: remove manicotti from oven, should be nice and tender, not crispy.
• Place a tablespoon of sauce on plate and place manicotti on sauce.
• Add a ribbon of sauce over the top of the pasta along with chives and parm (optional).