Braised Bacon Pomegranate And Pine Nut Relish Recipes

BRAISED BRUSSELS SPROUTS WITH BACON

Steps:

• Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.
• Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.

BACON-ONION RELISH

Steps:

• Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.

BRAISED BACON, POMEGRANATE, AND PINE NUT RELISH

Steps:

• Stir cardamom in small skillet over medium heat until pods are lightly browned, about 4 minutes. Cool slightly. Crack pods; remove seeds. Crush seeds in mortar with pestle or in spice mill; reserve.
• Bring medium saucepan of water to boil. Add bacon and cook 30 seconds. Drain. Combine bacon and broth in same saucepan. Bring to boil; reduce heat to medium-low and simmer gently until almost all liquid is absorbed, about 35 minutes. Wipe away any grease from pan. Add pomegranate molasses, then pine nuts, pomegranate seeds, and crushed cardamom seeds to pan. Bring to simmer; cook until heated through, about 3 minutes. Season with pepper.

POMEGRANATE RELISH

Steps:

• Juice the pomegranates retaining the seeds and juice.
• Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
• Serve at room temperature.

BRAISED FRESH BACON

Steps:

• Preheat oven to 350 degrees. In a large ovenproof skillet, heat oil until it shimmers. Season pork with salt and pepper to taste, and place it skin side down in skillet. Cook until skin is browned, about 15 minutes. Transfer to a plate, and set aside.
• Pour off all but 2 tablespoons fat from skillet, and add onion, carrots, celery, leek and garlic. Cook, stirring occasionally, until vegetables are tender and beginning to brown, about 20 minutes. Return pork to skillet, skin side up, and add enough stock to surround but not cover meat, about 2 cups. Bring stock to a simmer, then transfer pan to oven. Bake, uncovered, for 1 hour. Add another cup of stock, and continue baking until pork is tender enough to cut with a fork, about another hour.
• Allow pork to cool in braising liquid. Remove pork from liquid, then gently lift off and discard skin; use a small knife to separate any pieces that do not lift off easily. Score fat, making crosshatch incisions, then cut pork into four equal pieces.
• Increase oven temperature to 400 degrees. Strain braising liquid, discarding solids. Return liquid to skillet, bring to a simmer and skim off fat. Return pork, fat side up, to skillet. Transfer skillet to oven, and bake, without basting, until pork is heated through and fat is well browned, about 20 minutes. Serve pork in shallow bowls topped with a bit of braising liquid.

BROCCOLI WITH BACON AND PINE NUTS

Steps:

• Place broccoli in a steamer basket over boiling water.
• Cover pan and steam 5 minutes.
• Heat a heavy nonstick skillet or wok over medium high heat. Add bacon and cook 2 minutes.
• Add broccoli and pine nuts and stir-fry 3-4 minutes, or until broccoli is just tender.
• Stir in chives.