Michael Symons Bacon Noodle Surprise Recipes

HOMEMADE BACON

Steps:

• Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
• Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
• Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
• Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
• Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
• Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

MICHAEL SYMON'S BACON NOODLE SURPRISE

Steps:

• In large pot add olive oil and bacon, cook until well done.
• In large saute' pan add butter, cabbage and onion. Cook until tender. Add a drizzle of olive oil and season with salt and pepper.
• Transfer cabbage and onions to pot with bacon. Add parsley.
• Cook noodles according to package.
• Once noodles are cooked add pasta to cabbage pot. Add sour cream and stir to combine. Season with salt and pepper to taste. Serve immediately.

BEER-AND-BACON TOFFEE SUNDAES

Steps:

• Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan.
• Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve.
• Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt.

ROASTED GARLIC BREAD

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a small saucepan over the indirect-heat side of the grill, add the garlic cloves and olive oil. Close the lid of the grill and gently simmer until the garlic cloves are roasted and soft, 12 to 15 minutes. Remove from the heat and, using a fork, mash the cloves to form a coarse paste. Add the butter, garlic powder, salt and pepper. Mix well to combine.
• Lay the bread out on a sheet tray, cut-side up, and spoon all but 2 tablespoons of the garlic mixture over the bread. Add 1/2 cup grated Parmesan to each half. Place the sheet tray on the indirect-heat side of the grill, then close the lid and bake until crisp and the cheese has set, 3 to 5 minutes.
• Remove from the heat, then put the 2 halves of the bread together on a piece of foil. Spoon or brush the remaining garlic butter over the top. Wrap in the foil, then place on the indirect-heat side of the grill. Close the grill and bake until golden brown and the garlic butter has soaked into the bread, another 3 to 5 minutes. To serve, open the foil, cut into smaller pieces and place on a board or platter.

MICHAEL SYMON'S GRILLED FLANK STEAK WITH BACON ROSEMARY CORN

Steps:

• Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.
• Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.

MICHAEL SYMON'S DRUNKEN CABBAGE

Steps:

• In a large saucepan, cook the bacon over low heat.
• Add the onions and sweat for 2 minutes.
• Add remaining ingredients and season.
• Cook until cabbage is tender, about 30 minutes.

MICHAEL SYMON'S SLOPPY MIKES

Steps:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground beef with a pinch of salt and paprika.
• In a second pan add remaining 2 tablespoons olive oil and bacon. Cook for 1-2 minutes. Add onion to pan and continue cooking. Add tomatoes and simmer for another minute.
• Transfer onion, tomato and bacon mixture to the browning meat. Stir to combine ingredients. Add cheese and stir to combine and melt. Note: If the meat is too dry you can add a little chicken stock to help moisten it.
• Serve Sloppy Mikes on potato rolls.

NOODLE SURPRISE

Steps:

• Saute the onions, sunflower seeds and mushrooms in the oil until the vegetables are soft and the seeds are crisp.
• Combine the noodles with the vegetables and seeds. Stir in 1 cup of cheese, eggs, yogurt and seasonings.
• Turn into an oiled casserole, top with bread crumbs and 1/4 cup cheese. Bake at 350 for 30 minutes or until firm and nicely browned on top.