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Posts tagged ‘Marcus Samuelsson’

What is Barding?

Most people agree that everything tastes better with bacon. Wrapping foods in bacon is a fad with serious staying power…and deep historical roots. The technical term for wrapping food in a layer of fat to add flavor and moisture is “barding.” Bacon is commonly used because aside from its signature fat content, the flavor is sweet, salty and smoky at the same time. Perfect for imparting flavor to a lean piece of meat.

Pigeon with bacon and myrtle and wild berries

Classic bacon-wrapped items, such as rumaki (chicken liver or water chestnuts wrapped in bacon and brushed with a sweet soy glaze), angels on horseback (oysters wrapped in bacon), devils on horseback (prunes wrapped in bacon), and bacon-wrapped filet mignon, have been around for years. Veal paupiettes are another classic version of barding.

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Think beyond these old school stand-bys and try baconizing the following:

  • Fruit: dried dates, pineapple wedges, fresh figs
  • Vegetables: bundles of asparagus, green beans or green onions, mushrooms, potato wedges, spicy peppers, cherry tomatoes, avocado wedges, slices of acorn squash
  • Seafood: shrimp, scallops, thick pieces of fish, like seabass or salmon
  • Meat: pork loin, venison tenderloin, meatloaf or meatballs, hamburger sliders
  • Poultry: whole pheasants or guinea hen, bite-sized chicken pieces, bone-in turkey breast, quail
  • Other: hard-cooked eggs, rolls or bread sticks

Once your items are wrapped in bacon, you can choose to bake, broil, grill, or sauté them. If the item you are wrapping in bacon has a short cook time (e.g., a fresh fig), you will need to par-cook the bacon before using to ensure it is fully cooked when the dish is ready to eat. Cook the bacon first in a skillet or the oven until it is half-way cooked, but still pliable. Then proceed to twist, drape or wrap it around the item of your choice, and finish it in the oven, on the grill or in the pan.

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Mix things up by using a wide variety of bacon. Hickory smoked and applewood smoked both have the traditional flavors we all recognize. For something completely different, try duck bacon wrapped around dried apricots or baby bok choy. Ventrèche, or French pancetta, isn’t technically bacon because it is not smoked, but can be used in all the same ways. It is especially good wrapped around figs and blue cheese.

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This squab recipe involves plums wrapped in bacon, which is a variation we highly  recommend. And you can watch Chef Marcus Samuelsson prepare it in our video.

A Salad Post (Scandalous!)

You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it.

And it’s summer  – the perfect time to try one of our favorite salads, like this smoked duck and cherry salad that serves beautifully as a cold supper on a hot night.

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While this salad is perfect for brunch, it could easily satisfy as a dinner. The winning combination of bacon and eggs works well on a bed of asparagus.

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A somewhat less traditional salad, with the frisée and romaine lettuces lightly browned in butter, makes a delicious surprise.  Then the salad dressing is stirred in the hot pan. Now that is a salad! Watch Marcus Samuelsson demonstrate the technique in this video with Ariane. The rich red meat of squab deserves a bed of salad like this. Did we mention the plums wrapped in bacon? Oh, yeah.

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A yearlong favorite, the simplest salad of all: duck confit shredded and served atop your favorite greens.  Our recipe has an Asian flair, but you can dress the salad with a basic vinaigrette as well, with equally satisfying results. Get the confit crispy under the broiler for maximum effect. Recipe_Crispy_Duck_Salad_HomeMedium

While it seems minimal, this salad of thinly-sliced cucumbers offers a refreshing crunch when paired with lamb.  Is is salad? We will allow it.

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The classic Cobb salad gets a D’Artagnan spin with smoked chicken breast, tiny quail eggs and hickory smoked bacon. We must admit, it’s a a great salad.

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The Taste is Back on TV

We will be watching the new season of The Taste on ABC tonight at 8 PM EST.  Not only because our chef friends are on the show, but some of our products might make an appearance as well <wink, wink>. You can take a sneak peak on the ABC website here. 

Tune in tonight and see what happens as competitors are judged on one blind spoonful by Anthony Bourdain, Nigella Lawson, Marcus Samuelsson and Ludo Lefebvre.

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