Home Cooking with Habs Tweetup: Better with Bacon

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- If you don't agree with the title of this week's column, you should probably just lay down your right to ever eat anything tasty again and run away. It's BACON people!!

Breakfast, lunch, dinner, snacks...you name it, bacon makes everything better. Even you vegetarians have your own soy-based versions of crispy pork fat. Dessert? That's covered too. I recently got to sample maple ice cream topped with candied bacon pieces. That's right, candied bacon! Deeee-lish!

So it should come to no surprise that bacon can be used to make one of the most common dinner foods into something a little more spectacular. Chicken is a staple in kitchens everywhere and this week's recipe is sure to please.

Not only does this dish feature bacon (YUM!) but it also allows one of my favourite beverages to take center stage: cider! The recipe calls for regular apple cider, but you could use an alcoholic version too. These ingredients create a smoky, rustic flavour that pairs well with a side of rice and broccoli...and a freshly poured cider!

CHICKEN WITH CIDER AND BACON SAUCE
adapted from "Cooking Light" (Jan/Feb 2005)

4 medium boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, chopped
1/4 cup onion, minced
3/4 cup unsweetened apple cider
1/2 cup low-sodium chicken broth

1. Using a meat mallet, pound the chicken breasts to 1/2-inch thickness after placing them in between two sheets of plastic wrap. Sprinkle generously with salt and pepper.
2. Cook bacon in a nonstick skillet until crisp. Remove bacon, set aside. Add chicken to pan and cook in bacon drippings for 6 minutes per side. Remove chicken and set aside; keep warm.
3. Add onion to pan; cook until tender, stirring often. Add cider and chicken broth to pan and bring to a boil. Gently scrape the bottom of the pan to loosen browned bits of onion and bacon. Cook until liquid is reduced then stir in cooked bacon. Pour sauce over chicken breasts and serve immediately.


Do you have a favourite recipe that uses bacon? Whether it's traditional or something a tad unique, send it our way! Email your recipes to amy@allhabs.net and you could see your recipe featured here on HabsTweetup.com - Enjoy!


photo credit: http://miamidish.net/2008/07/08/miami-dish-loves-bacon/

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Home Cooking with Habs Tweetup: Brasilian Cuisine

It's true, Habs fans are everywhere! They can be found in all corners of the globe and the All Habs Network gladly showcases the talents of its international writers.

This week's edition of "Home Cooking with Habs Tweetup" features fare from Brasil, home of many  proud Canadiens fans. Many thanks to our South AMerican correspondent for sharing a tasty portion of her culture. I know I can't wait to give this recipe a try - Enjoy!

SAO PAULO, BRASIL -- To taste Brazilian cuisine is to taste Brazilian history. The largest country in South America owns a cultural diversity that reflects directly on the cuisine. The tropical weather contributes to the infinite numbers of fruits and vegetables, most of them not found elsewhere on the planet.

The influence of colonization has created several Brazilian recipes such as Feijoada(Brazilian bean soup with various kinds of meat), Churrasco(Brazilian BBQ) and Acarajé(vegetable dumpling with shrimp).

To discover more about Brasil by exploring one of the most delicious recipes, I am pleased to introduce one of the most famous Brazilian snacks: coxinha.

The history of ‘Coxinha’ (as it was named by Princess Isabel) begins with a visit of the Portuguese royal family to a small town in the southern state of Rio de Janeiro.

The snack, before served only to royalty, has now become a common Brazilian food that is usually served at parties and during games as accompaniment to sauces. The recipe is pretty quick and practical and you can find it below.

COXINHA

Filling:
1 kg chicken breast cooked and shredded
2 medium onions chopped
2 cloves garlic, crushed
Salt to taste
Spice to give a color
oil or olive oil
Chopped red pepper to taste

1. In a pan with olive oil add the garlic, chopped red pepper and onion. Fry until golden brown. Add the shredded cooked chicken breast and saute for a few minutes. Add the salt and the spice. 2. Put the filling on a plate and let it cool down
Dough:1 liter of milk
1 liter of water
1 cup oil
1 spoon (soup) salt
2 cubes chicken bouillon
1 / 2 kg flour
cold water and bread crumbs for dredging
oil for frying

1. Put the milk, water, oil, and the chicken broth in a pan. Bring it to boil.
2. Gradually add the flour. Cook slightly and mix well with a wooden spoon until the dough is smooth and loosens from the bottom of the pan.
3. Put the dough on a plate and let it cool down for 5-10 minutes.
4. Take a tablespoon of dough and flatten it in your palm. Put a teaspoon of filling in the middle of the dough and roll it into a chicken drumstick shape.
Coating:2 egg whites
1 cup milk
A dash of salt and pepper
2 cups flour
2 kg of bread flour

1. Beat an egg in a bowl and add the milk, a dash of salt and pepper.
2. Put the breadcrumbs in another bowl.
3. Dip the drumsticks in the egg and then coat them in the bread flour.
To fry:1. Deep-fry the drumsticks in hot oil until golden brown all over.
2. Put the drumsticks on a paper towel.
3. Serve the drumsticks immediately.


photo credit: www.comeketo.com

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