Bacon Steak With Coriander Smoked Oyster Mushrooms And Thyme Brown Butter Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
• Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
• Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
• Bake in preheated oven until golden brown on top, about 30 minutes.

Steps:

• 1. get your oysters ready. check for shells
• 2. fry your bacon really crispy in a medium sized stock pot. remove bacon from pot. saute your onions and celery in rendered bacon fat and butter until tanslucent. remove from pot. saute mushrooms with thyme until golden browm
• 3. add half and half to the pot. add all the remaining ingredients. cook on low for an additional 5-7 minutes until oysters ends begin to curl.
• 4. ladle stew in bowls and garnish with chopped green onion. serve with crackers of shoice.

Steps:

• Wrap 1 slice of bacon around the edge of each steak, and secure with a wooden pick.
• In a medium skillet, heat oil over medium-high heat. Cook steaks for 4 to 6 minutes per side, or until steaks reach desired degree of doneness.
• In a small bowl, combine brown sugar, butter, and chipotle mustard. Spread on steaks, and cook briefly to melt sauce. Serve immediately.
• Note: Remove wooden picks from steaks before serving.

Steps:

• Drizzle two teaspoons olive oil on steaks and spread with your hands to cover steaks with a film of oil. Season both sides of steak with salt and pepper. Coat both sides with thyme leaves, pressing with your hands to make them adhere. Heat the two tablespoons olive oil on high heat in a heavy skillet until very hot but not smoking. Add one tablespoon butter, tilting the pan to coat and immediately add steaks and sear until steaks are beginning to brown and a nice crust forms, about 3-4 minutes.
• Turn steaks, reduce heat to medium-high and continue cooking until steaks are medium rare, about another 4 minutes depending on thickness of steaks. Remove steaks to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add shallot to pan, cook stirring until shallot begins to soften, about 2 minutes.
• Add wine to pan and continue cooking, scraping bottom of pan to loosen brown bits. When almost all wine has evaporated, add chicken broth, raise heat to high and boil until reduced by half. Swirl in remaining butter. Taste sauce and season with salt and pepper if needed, then pour over steaks. Serve immediately.

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add oysters, bacon, thyme, and vinegar and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Steps:

• Season the bacon chops with pepper (no need to add extra salt). Heat the oil in a non-stick frying pan, then sizzle and brown the chops over a medium heat for 5 mins, turning once. Lift onto a plate.
• Add the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden. Stir in the marmalade, mustard and stock, then simmer for 2 mins until it starts to thicken to a sauce. Add the chops back to the pan, simmer for 3 mins more, then serve.