Archive for the 'Jack’s Gourmet Facon' Category

27
May
13

Chicken Cutlets with Facon


I made this last evening, easy to prepare and a delight to the palate!

Chicken Cutlets and Facon

(based on a recipe from Food & Wine‘s Quick from Scratch Chicken Cookbook)

TurkeyFacon

Serves 4

Ingredients

  • 1 1/2 lb Swiss chard, long stems removed, leaves chopped and washed well
  • 1 tbsp water
  • 1/4  lb sliced Jack’s Gourmet Facon, cut into 1/4″ strips
  • onion, chopped
  • 4 chicken cutlets
  • 3/4 tsp salt
  • 1/4 tsp, fresh ground black pepper
  • 1/2 cup parve substitute for sour cream *

Directions

  1. Put the Swiss chard and the water in a medium pot. In a large nonstick frying pan, cook the facon until crisp. Drain on paper towels. Pour off and reserve all but 1 tbsp of the facon fat, which should stay in the pan.
  2. Put the pan with the remaining facon fat on a moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, another 30 seconds. Add the mixture to the chard. Bring the water  to a simmer, cover and cook over low heat until the chard is wilted and tender, about 5 minutes.
  3. Meranwhile, heat 2 tbsp of the reserved facon fat in the frying pan over moderately low heat. Season the turkey cutlets with 1/4 tsp of the salt and the pepper. Cook until just done, 1 to 2 minutes per side. Remove the cutlets from the pan so as not overcook them.
  4. Remove the chard from the heat. Stir in the parve sour cream and the remaining 1/2 teaspoon salt. Remove the chard from the pot with a slotted spoon, leaving the sauce. Divide the chard among four plates. Top each pile of chard with a turkey cutlet. Spoon some of the sauce over the top and sprinkle with the facon.
  5. Serve with french fries

* Parve Sour Cream

Yield: 2 cups

  • 1 package soft tofu
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • Salt, to taste

Blend together well and refrigerate for about 4 hours

I washed it down with a Blue Moon White Belgian Style Beer.

Enjoy, gentle reader, enjoy; I certainly did!

CS

25
Nov
12

Facon, Lettuce and Tomato Sandwich


I just had to try Jack’s Gourmet Facon in a sandwich…

Facon, Lettuce and Tomato Sandwich

Serves 1
Cooking Time 10 minutes

Ingredients

  • 2 slices  Jack’s Gourmet Facon
  • 2 slices whole wheat bread
  • 2 tablespoons mayonnaise
  • 2 tomatoes sliced
  • 4 baby lettuce leaves
  • salt and pepper

Directions

  1. Heat a small nonstick frying pan and cook the facon> turning once, until it is golden brown and crisp. Remove and drain on paper towels.
  2. Toast the bread on both sides. Spread one side of each toast with mayonnaise and arrange the bacon, lettuce, tomatoes and facon on top of the pieces. Season with salt and pepper and top each with the  second piece of toast. Cut into quarters and serve hot or cold.

Enjoy, gentle reader, enjoy!

CS

23
Nov
12

Chicken, Potato and Facon Soup


Having tasted Jack’s Gourmet award winning delicious new product – Facon - at last week’s Kosherfest 2012, I just had to find a way of incorporating it into a dish and last evening I did just that!

Chicken, Potato and Facon Soup

Serves 4

Ingredients

  • 1 tablespoon margarine
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 9 ounces, Jack’s Gourmet Facon , chopped
  • 2 large leeks, sliced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 pound 12 ounces potatoes, chopped
  • 7 ounces skinless breast, chopped
  • 1 1/4 teaspoon cornstarch dissolved in water (for thickening the soup and making it creamy)
  • salt and pepper to taste
  • cooked facon and sprigs of fresh parsley to garnish

Directions

  1. Melt the margarine in a large pan over medium heat. Add the garlic, the onion and cook stirring for 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes while stirring.
  2. In a bowl mix the flour with enough stock to make a smooth paste and stir mixture into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock; add the potatoes and chicken. Season with salt and pepper. Bring to a boil and lower the heat, simmer for 2o minutes or until the chicken and potatoes are tender and cooked through.
  3. Stir in the dissolved cornstarch and cook for another 2 minutes. Remove from heat and ladle into serving bowls. Garnish with the cooked facon and parsley and serve immediately.

Enjoy, gentle reader, enjoy! I certainly did; in fact, this is about to become one of my favorite winter soups.

CS




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