Gouda Bacon And Leek Pancake Recipes

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SMOKED GOUDA AND LEEK TART



Smoked Gouda and Leek Tart image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 7

Flour, for dusting
1 sheet frozen puff pastry, from one 17-ounce package, thawed
2 small leeks (white and light green parts only), well rinsed, dried and thinly sliced (about 2 1/2 cups)
1/2 cup coarsely grated smoked Gouda cheese
1/4 cup freshly and finely grated Parmesan (use a microplane grater or the smallest holes on a box grater)
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped chives

Steps:

  • 1. Preheat the oven to 400 degrees F. On a lightly floured surface, roll the puff pastry to a 13-inch-by-10-inch rectangle and transfer to a parchment-lined baking sheet. Prick the pastry all over with a fork and scatter with the leeks and both cheeses. Sprinkle with a pinch of kosher salt and 1/4 teaspoon pepper.
  • 2. Bake until the pastry is a deep golden brown and the leeks are tender, 25 to 30 minutes. Cool for 10 minutes. Garnish with the chopped chives, cut into 16 or 24 pieces and serve.

GOUDA GARLIC BACON BURGER STACK



Gouda Garlic Bacon Burger Stack image

Provided by Food Network

Time 2h5m

Yield 4 burgers

Number Of Ingredients 32

4 burger buns
Melted butter, for buttering buns
2 pounds 80/20 ground chuck beef
4 teaspoons Burger Shake, recipe follows
12 cloves Roasted Garlic, recipe follows
8 slices cooked applewood-smoked bacon, cut in half
8 slices imported Gouda
8 ounces Caesar Dressing, recipe follows
1 medium red onion, cut into four 1/4-inch-thick slices and griddled until just tender
1 large beefsteak tomato, cut into four 1/4-inch-thick slices
12 kosher dill pickle chips
4 ounces your favorite barbecue sauce
3 tablespoons kosher salt
1 tablespoon freshly ground pepper
1 tablespoon granulated garlic
1 tablespoon crushed dried oregano
2 whole garlic bulbs
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 1/2 cups whole-egg mayonnaise
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons olive oil
2 teaspoons Worcestershire sauce
1/4 cup grated Pecorino-Romano
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 1/2 teaspoons freshly minced garlic
1/2 teaspoon anchovy paste or mashed anchovy fillet
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Steps:

  • Split buns and brush butter on both halves; lay flat on a hot griddle (about 350 degrees F). Heat until buns are just light golden brown and have a nice crispy edge, 4 to 6 minutes. (A well-buttered and griddled bun gives you great flavor and a crispy crunch, and also acts as a seal to keep the burger juices and other sauces from making the bun soggy.)
  • Preheat a broiler. Form beef into four 8-ounce 3/4-inch-thick patties. Sprinkle beef patties with Burger Shake (1/2 ounce each) and place in broiler to cook, about 4 minutes. Flip the patties over and sprinkle with more Burger Shake (another 1/2 ounce each, or to taste).
  • Place the roasted garlic cloves on top of the patties along with the bacon strips and top with 2 slices of Gouda per patty. Cook until Gouda is fully melted and enrobes the garlic and bacon and patties are pink inside, another 4 minutes.
  • Smear both halves of buns with Caesar Dressing.
  • Place finished patties on bottom buns and top with onions and tomatoes.
  • Add three pickle chips to each patty and drizzle barbecue sauce over the entire burger.
  • Throw on your top buns and be sure to use burger picks to keep everything in place.
  • Prepare for a delicious but drippy delight.
  • Combine salt, pepper, garlic and oregano in a bowl and mix for a great all-purpose seasoning. We use it for eggs, meat, vegetables and more.
  • Preheat oven to 350 degrees F.
  • Slice the tops off of the garlic bulbs and spread olive oil over the cut portion of the bulbs. Sprinkle with salt and pepper. Wrap in foil. Roast until tender and squeeze-outable, about 50 minutes.
  • Combine mayonnaise, vinegar, lemon juice, mustard, olive oil and Worcestershire in a large bowl and whisk until ingredients are thoroughly integrated. Then whisk in Pecorino-Romano, oregano, garlic, anchovy paste, salt and pepper.

SMOKED GOUDA AND LEEK CHICKEN



Smoked Gouda and Leek Chicken image

A rich and elegant entree that is perfect for a dinner party.

Provided by PUFF3978

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 6

2 tablespoons butter
1 leek, thinly sliced
1 clove garlic, minced
8 ounces smoked Gouda cheese, shredded
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 thin slices prosciutto

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Melt the butter in a skillet over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the skillet from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. Place seam side down on the prepared baking sheet.
  • Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

Nutrition Facts : Calories 419 calories, Carbohydrate 4.7 g, Cholesterol 150.7 mg, Fat 26.3 g, Fiber 0.4 g, Protein 39.5 g, SaturatedFat 15.3 g, Sodium 703.3 mg, Sugar 2.1 g

GOUDA, BACON AND LEEK PANCAKE



Gouda, Bacon and Leek Pancake image

Categories     Cheese     Egg     Onion     Pork     Appetizer     Bake     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

8 bacon slices
2 large leeks (white and light green parts only), coarsely chopped
3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1 cup firmly packed shredded Gouda (about 4 ounces)

Steps:

  • Preheat oven to 425°F. Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from skillet. Add leeks to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes.
  • Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper.
  • Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.

GOUDA, BACON AND LEEK PANCAKE



GOUDA, BACON AND LEEK PANCAKE image

Categories     Appetizer     Simmer

Yield 6-8 slices

Number Of Ingredients 8

8 bacon slices
2 large leeks (white and light green parts only). coarsely chopped
3 eggs
3/4 cup milk
1/2 cup flour
1Tabs Dijon mustard
1/2 tsp sugar
1 cup firmly packed shredded Gouda, about 4 oz

Steps:

  • Preheat oven to 425 F. Using heavy 10 inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 Tabs. bacon drippings from skillet. Add leeks to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes. Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper. Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.

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