Thursday, February 11, 2016

3825. WARM CHARD SALAD with BACON-CLEMENTINE VINAIGRETTE

Yield: 4


4 slices thick-cut bacon
1 Tbsp. olive oil
2 shallots, thinly sliced
2 large bunches of swiss chard (about 20 oz.)
4 clementines, juiced
3 clementines, peeled, segmented and cut in half
1/2 tsp. honey
1 1/2 Tbsp. white wine vinegar
2 oz goat cheese, crumbled
1/3 c pecans, toasted
Kosher salt and fresh cracked pepper

Heat a large skillet on medium-low and add bacon. Cook until browned and crisp, turning once (about 10 minutes). Set aside.

Remove bacon drippings from pan, reserving 2 Tbsp.

Add 1 Tbsp. olive oil to pan and reduce heat to low.

Add shallots to pan and cook, stirring often, until brown and tender (15-20 min).
While shallots cook, cut chard into a chiffonade: remove stems and center vein. Stack leaves on top of one another and roll up like a cigar. Slice the roll in thin strips and place in a large bowl.

When shallots are finished, remove from pan and add to bowl with chard, tossing to combine.

To the hot skillet, add clementine juice and honey and cook, stirring, until reduced by half, about 1 minute.

Add vinegar and reserved bacon fat to skillet, along with salt and pepper to taste. Stir.

Add chard and shallots to the pan and cook until chard is just wilted, about 1 minute.

Return contents of skillet to the bowl. Top with toasted pecans, goat cheese, clementine segments, and additional cracked black pepper.


bacon recipe source: Allison, The Ranger's Daughter

Wednesday, February 10, 2016

3824. MIXED GREEN SALAD with POMEGRANATE, DATES and BACON

Makes: 6 servings


1/3 cup buttermilk
1/4 cup freshly grated Parmesan cheese
3 tablespoons low-fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon chopped shallot
1/4 teaspoon salt
1/4 teaspoon ground pepper
5 cups torn escarole
5 cups torn green-leaf lettuce
2 clementines, peeled, halved and sliced
1/3 cup chopped pitted dates
1/3 cup pomegranate seeds
3 strips cooked bacon, crumbled

Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.

Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.


bacon recipe source: EatingWell (120 Graham Way, Suite 100, Shelburne, VT 05482), November/December 2014

Tuesday, February 09, 2016

3823. BACON-CHANTERELLE LAMB ROAST

Servings will vary depending on size of lamb


1 3-4 lb. lamb shoulder roast (with or without bone)
4 slices bacon, roughly chopped
Couple handfuls chanterelle mushrooms, roughly chopped (about 2-3 cups)
4 garlic cloves, peeled
1 small shallot, peeled and roughly chopped
2 Tbsp. fresh rosemary
sea salt and fresh ground pepper, to taste

If using a clay pot, fill the sink with warm water and submerge it. Preheat oven to 300°F. Take lamb roast out of the oven to take the chill off of it. Sprinkle liberally with S&P on all sides.

Meanwhile, throw bacon, chanterelles, garlic, shallot, and rosemary into a food processor. Pulse everything together into a paste. Scrape the contents of the bowl into a sauté pan and cook over medium-high heat until fat renders from bacon and the mushroomy bits are softened, about 5-6 minutes. Remove from heat and let cool a few minutes.

Place lamb in clay pot or roasting pan. Coat with a thick layer of the mushroom-bacon mixture on all sides. Put it in the oven.

I like to check the roast every hour, so I set the timer accordingly, resetting it for another hour as necessary. Check the internal temp with a thermometer, and when it reaches 150°F, take it out and let it rest for 10 minutes to let the juices redistribute throughout the meat. My bone-in roast was pretty small, and so it only took about 2 1/2 hours.

Slice meat thinly, ladle some of the cooking juices over the slices, and serve it up.


bacon recipe source: The Paleo Periodical, November 15, 2012

Monday, February 08, 2016

3822. SOFT PRETZEL and BACON STUFFING with MUSTARD and BEER

Servings: 8


10 heaping cups pretzel bread, cubed

1 (16 oz) package bacon, cut into 1/2 inch pieces
1 medium onion, chopped
4 celery ribs, chopped

Salt and pepper to taste
1 1/2 cups chicken broth
1/2 cup beer

2 large eggs
2 tablespoon honey
1/4 cup dijon mustard
1/2 cup chopped fresh parsley

Preheat oven to 200˚F. Spread out pretzel cubes on baking sheets and bake about 1 hour, until bread dries out, flipping bread cubes halfway through. Remove bread; set aside to cool and increase oven temperature to 375˚F.



In large sauté pan, fry bacon until crisp. Remove bacon from pan and place on paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add onion and celery to pan with remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.



In medium bowl, whisk together chicken broth, beer, eggs, honey and mustard. 


In greased 9 x 13-inch casserole dish, gently combine bread cubes, bacon, parsley, and onion/celery mixture. Pour broth mixture over top and toss gently to coat. Pour reserved bacon grease over top; bake 40 minutes. 


bacon recipe source: Molly Yeh (@mollyyeh); Jones Dairy Farm, 800 Jones Avenue, Fort Atkinson, WI 53538

Sunday, February 07, 2016

3821. ROASTED CAULIFLOWER SOUP with AGED CHEDDAR and BACON

Serves: 4-6


1 head cauliflower, cut into florets
2 Tbsp. olive oil
salt and pepper
5 strips center cut bacon
1 medium onion, diced
2 cloves garlic, minced
1 tsp. fresh thyme, chopped
3 cups chicken (or vegetable) broth
1 cup aged, sharp white cheddar cheese, shredded
1 cup milk or cream
salt and pepper to taste

Heat your oven to 400º F. Toss the cauliflower florets with the 2 Tbsp. olive oil, and some salt and pepper. Spread the florets out on a cookie sheet and roast, about 20 minutes, until they start to brown and have softened.

Meanwhile, cook the bacon in a skillet on the stove top. Remove the bacon when crisp, and drain on some paper towels. Keep the remaining bacon grease in the skillet and add the diced onion. Cook for about 5 minutes, until the onion softens.

Add the garlic and thyme to the onions, and cook until fragrant, about 1 minute.

Scrape the onion/garlic mixture into a large saucepan.

When the cauliflower is done, place the florets in the saucepan with the onions and garlic. Add the broth. Bring to a boil, cover, and reduce the heat. Let the soup simmer for 20 minutes.

Meanwhile, prepare your toasts. Slice up some crusty bread, lay it on a cookie sheet and brush each slice with some olive oil. Sprinkle with salt.

After 20 minutes, puree the soup using an immersion blender (or you can use a regular blender, just do it in batches and return it to the pot).

Stir in the cheese, stirring until melted completely.

Remove the soup from the heat and stir in the milk. Season with salt and pepper to taste.

Toast the bread slices in the oven for just a couple of minutes, until they start to brown a bit.

Serve the soup with the toast slices and sprinkle each bowl of soup with some of the crisped up bacon.


bacon recipe source: Christine Carlisle, Chew Nibble Nosh (@chewnibblenosh), October 17, 2012

Saturday, February 06, 2016

3820. BACON & BROWN SUGAR OLD FASHIONED

Serves: 1 drink


1 tsp brown sugar simple syrup*
1 orange wedge
2 dashes bitters
2 oz bacon infused bourbon (see recipe here)
1 cocktail cherry

In an old fashioned glass gently muddle the brown sugar simple syrup, bitters and orange wedge, taking care not to muddle the orange peel.

Fill glass with ice, pour in bacon infused bourbon and garnish with a cherry.

*To make brown sugar simple syrup, combine equal parts brown sugar and water. Heat until sugar is dissolved. Allow to chill thoroughly before using.


bacon recipe source: Nicole, The Marvelous Misadventures of a Foodie (@marvelousfoodie), June 2013

Friday, February 05, 2016

3819. CURLY ENDIVE SALAD with BACON and POACHED EGGS

Servings: 4


4 cups 1/2-inch cubes good-quality white bread
6 tablespoons olive oil
Salt
Fresh-ground black pepper
1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
3 tablespoons plus 1 teaspoon red- or white-wine vinegar
4 eggs
1 clove garlic, minced
1/2 teaspoon dried thyme

Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.

Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.

Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.

To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.


bacon recipe source: Food & Wine, August 2012

Thursday, February 04, 2016

3818. BUCATINI with BACON, KALE and WINTER SQUASH

Servings: 4


For the fried sage (optional):
1/4 cup (2 fl. oz./60 ml) olive oil
8 to 10 fresh sage leaves


1 butternut, kabocha or calabaza squash, peeled, seeded and sliced into 1-inch (2.5-cm) pieces
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
12 oz. (375 g) bucatini
3 oz. (90 g) bacon, diced
1 large shallot, sliced into 1/8-inch (3-mm) rings
1 bunch Tuscan kale, stemmed and leaves cut crosswise into 1/4-inch (3-mm) ribbons
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
3 garlic cloves, minced
1/4 cup (2 fl. oz./60 ml) white wine
2 fresh sage leaves
1 Tbs. heavy cream
2 Tbs. pine nuts, toasted
Grated Parmigiano-Reggiano cheese for serving

To fry the sage leaves, in a small fry pan over medium heat, warm the olive oil until shimmering. Carefully drop the sage leaves, a few at a time, into the oil. They will sizzle and crisp very quickly, in 15 to 30 seconds. Using a fork or small skimmer, transfer the fried sage leaves to a paper towel–lined plate.



On a baking sheet, toss the squash with the olive oil, 2 tsp. salt and a few grinds of black pepper. Spread the squash in a single layer and roast until tender, about 25 minutes.



While the squash is roasting, bring a large pot three-fourths full of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain the pasta.



While the pasta is cooking, in a sauté pan large enough to accommodate the pasta and squash later, cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the bacon fat in the pan. Reduce the heat to medium-low, add the shallot to the pan and cook until translucent and tender, about 5 minutes. Increase the heat to medium, add the kale, 1/2 tsp. salt and 2 Tbs. water. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Season to taste with salt and pepper and transfer to a bowl.



In the same pan, warm the butter until melted. Add the garlic, 1/2 tsp. salt and a few grinds of pepper, and cook until the garlic is fragrant, about 1 minute. Add the wine and fresh sage leaves to the pan. Reduce the heat to medium-low and cook until the liquid is slightly thickened, 2 to 4 minutes. Remove the sage leaves from the pan and discard. Stir in the cream and season to taste with salt and pepper. Add the squash, bacon, kale mixture and cooked pasta to the pan and toss until well combined, warming the mixture over medium heat if the vegetables are no longer warm.



Transfer the pasta to a serving dish and garnish with the fried sage and pine nuts. Serve immediately, passing the cheese at the table.


bacon recipe source: Williams-Sonoma Test Kitchen, Williams-Sonoma (@WilliamsSonoma)

Wednesday, February 03, 2016

3817. TORCHIETTE with BACON, BEER and CHEESE SAUCE

Serves: 4 to 6


2 tbsp white onion
1 clove garlic
1/4 red pepper
pinch fresh thyme
2 slices bacon
1 1/2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/4 cup milk
1/4 cup beer (can substitute with milk)
1/2 tsp smoked paprika
pinch cayenne pepper (optional)
kosher salt (to taste)
white pepper (to taste)
salt (1 tsp per L/qt of water)
400 g torchietti pasta (about 13 oz)
4 oz aged cheddar (2 cups)

Preparing Your Mise en Place: To start your mise en place, first bring a pot of cold water to a boil to cook the pasta.  Dice the onion and émincé the garlic. Finely dice the red pepper and roughly chop the thyme. Next, dice the bacon or cut it into lardons. Lastly, measure out the butter, flour, milk and beer, and gather the seasonings.

Making the Sauce | Mornay Sauce: Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired. Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme. Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so. While the sauce cooks, go ahead and cook the pasta. You now have a flavored variation of a classic béchamel sauce.

Cooking the Pasta: To cook the pasta, add the salt to the boiling water and stir. Then add the pasta and stir to prevent it from sticking together. Cook for about 10-12 minutes, or according to the instructions on the package. For this dish, the pasta should not be al dente, as you want a soft texture.
While the pasta cooks, grate the cheese and stir the sauce occasionally. Test the pasta and once it is just cooked through, reserve a bit of the cooking water (in case you need to thin the sauce out later).
Next, turn off the heat and add some cold water to the pot of pasta. This will slow the cooking process so you can finish the sauce.

Finishing the Cheese Sauce: To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.

Finishing the Dish: To finish the dish, drain the pasta and return it to the pot. Then pour the sauce over top and gently fold everything together. If the sauce seems a bit too thick, you can thin it out with a bit of the reserved pasta water. Taste for seasoning, serve immediately and enjoy.


bacon recipe source: Tony M (British Columbia), Rouxbe Cooking School

Tuesday, February 02, 2016

3816. BACON and EGGS with RED CHILE and HONEY

makes 8 tacos


10 ounces bacon
5 tablespoons honey
2 tablespoons red chile powder
6 tablespoons unsalted butter
9 large eggs, whisked
8 (5 1/2-inch) soft yellow corn tortillas, for serving
Garnish: strips of roasted sweet red bell peppers or red chiles

Preheat the oven to 325ºF. Line a plate with paper towels and have ready.

In a large, heavy skillet, cook the bacon over medium heat until about three-quarters done, about 7 minutes. Add the honey and red chile powder and toss the bacon evenly to coat. Remove from the heat and strain off and reserve any excess honey and bacon grease from the pan. Transfer the bacon to a baking sheet and bake in the oven 5 minutes; remove the bacon to the prepared plate to drain.

Preheat a large, heavy skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes.

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with the bacon strips, red pepper or chile strips, salsa, and a sprinkling of cilantro. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, and top with bacon, pepper or chile strips, salsa, and a sprinkling of cilantro. Fold and eat right away. For a sweeter taco, pour any excess honey and bacon grease over the filling.


bacon recipe source: Tacos: 75 Authentic and Inspired Recipes, by Mark Miller, with Benjamin Hargett and Jane Horn (Ten Speed Press, 2009), p. 118

Monday, February 01, 2016

3815. FOUR-LAYER BEEF and BACON CASSEROLE

yield: 8 servings


Topping
1/2 pound bacon

Sweet Potato Mash
3-4 medium sweet potatoes (1 1/4 lb)
1/4 cup full-fat coconut milk
1/2 tsp dried sage
1/4 tsp coarse sea salt
1/4 tsp ground black pepper

Cauliflower Mash
1 head cauliflower (1.5 lb), cut into florets
1/4 cup full-fat coconut milk
1/2 tsp coarse sea salt
1 tsp ground black pepper

Ground Beef
2 pounds ground beef
1 clove garlic, minced
1 medium yellow onion, diced
8 ounces button mushrooms, diced
1 tsp coarse sea salt
1/2 tsp ground black pepper

Topping: Preheat oven to 375 F and line a rimmed baking sheet with aluminum foil. Lay the bacon out on the sheet in one layer. Bake 12-15 minutes (22 minutes for crispy bacon). Let cool, chop, and then set aside.

Sweet Potato Mash: Heat oven to 400 F and line a rimmed baking sheet with aluminum foil. Clean and poke the sweet potatoes with a fork. Bake at 400 F for 35-40 minutes, or until they're soft and easily cut by a knife. Let them cool completely. Peel the potatoes and add the insides to a food processor. Add the coconut milk, sage, salt and pepper. Blend until smooth then set aside.

Cauliflower Mash: Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork-tender. Place them in a food processor and add the coconut milk, salt, and pepper. Blend until smooth then set aside.

Ground Beef: In a large pan, cook the ground beef until slightly browned. Add the garlic, onion, mushrooms, salt, and pepper, and stir. Once the meat is cooked through, remove from heat.

Assembly: Turn oven to 350 F. Evenly spread the cauliflower mash over the meat. Spread the remaining half of the meat over the cauliflower in an even layer. Lastly, spread the sweet potato mash over the meat. Bake at 350 F for 30 minutes. Turn on broiler and cook for an additional 5 minutes. Sprinkle the chopped bacon on top and then let it cool and thicken for at least 10 minutes.


bacon recipe source: Cassy Joy Garcia, Fed & Fit (@fedandfit), June 10, 2014

Sunday, January 31, 2016

3814. CRISPY BACON GRILLED CHEESE ROLL UPS

serves: 8 roll ups


8 slices of bread, crusts removed
8 slices of cheese, or 1 cup+ grated cheddar
8 slices precooked bacon
1/4 cup butter

Using a rolling pin, roll slice of bread flat. Place once slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread and cheese. Wrap one slice of bacon around each roll securing with a toothpick. Place in a pan over medium-low heat. Add a small spoonful of butter and using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted. Serve immediately.


bacon recipe source: Holly, Spend With Pennies (@spendpennies), April 3, 2014

Saturday, January 30, 2016

3813. BACON, COFFEE and MAPLE WHISKEY MARTINI

yields 1


4 ounces coffee, room temperature
2 ounces Crown Royal Maple Finished Whiskey
1/2 ounce milk
1/2 teaspoon bacon-flavored syrup
Maple syrup
1 strip bacon, fried crisp
Ice

Fill a shaker with ice. Add coffee, whiskey, milk and syrups. (Add maple syrup to desired sweetness.)
Shake until chilled. Pour into a martini glass.

Garnish with strip of bacon.


bacon recipe source: Karen Miner, SheKnows.com (@SheKnows), January 11, 2013

Friday, January 29, 2016

3812. BACON-WRAPPED STEAK SKEWERS

12 slices of thick bacon
½ lb grilling steak
1 tbsp Worcestershire sauce
1 tbsp steak spice
6 bamboo skewers

Preheat oven to 350F. Soak bamboo skewers (just the bottom half) for 20 mins in warm water. Cut bacon slices in half and cook through but not crispy. Season steak with Worcestershire sauce and steak spice. Cut the steak into 12 cubes (about 1 inch square). Grill steak to rare (outsides should be seared but steak not cooked through). Wrap steak pieces in bacon and insert on skewer, two pieces per skewer. On a foil lined baking sheet put skewers into the oven for 5 mins then turn over and cook for another 3-5 mins depending on how well done you like your meat. Serve with salsa, ranch dip or on top of salad.


bacon recipe source: Kerrie, Family Food and Travel (@BusyMomofTwins1), April 2, 2014

Thursday, January 28, 2016

3811. BACON-WRAPPED CHICKEN and PEACH MINI-BROCHETTES

makes 24 bites


Marinade
2 tbsp (30 ml) white wine vinegar
2 tbsp (28 g) butter
2 tbsp (30 ml) honey
1 green onion, chopped

Mini-Brochettes
4 skinless, boneless chicken thighs, each cut into 6 pieces
2 peaches, pitted and each cut into 12 wedges
12 slices bacon, halved
24 large toothpicks, soaked in water for 15 minutes
Salt and pepper

Marinade: In a small saucepan over medium-high heat, bring all the ingredients to a boil and simmer for about 1 minute. Let cool.

Mini-Brochettes: Season the chicken with salt and pepper. Wrap a piece of chicken and a peach wedge with a half slice of bacon. Skewer with a toothpick. Place the skewers in a glass dish and coat with the marinade. Cover and refrigerate for 15 minutes. Preheat the grill, setting the burners to high. Oil the grate. Reduce the heat to medium. Grill the skewers for about 5 minutes on each side. Turn off the burner on one side of the grill and place the skewers on the unlit section for about 10 minutes, or until the chicken is cooked through.


bacon recipe source: Ricardo Cuisine (@RicardoRecipes

Wednesday, January 27, 2016

3810. SPINACH, BACON, FETA and MANDARIN ORANGE SALAD

2 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon sesame seeds
1 tablespoon sesame oil
½ teaspoon salt
½ cup vegetable oil
¼ cup apple cider vinegar

Salad
8 cups packed spinach leaves (prewashed, bag type)
½ cup crumbled feta cheese
½ cup crumbled bacon pieces
¼ cup thinly sliced red onion
1 - 11 oz can Mandarin oranges, well drained

Combine all dressing ingredients in a small container or jar. Shake, shake, shake and put in the fridge to chill. 30 minutes should do it.

Combine all salad ingredients. Toss with a few tablespoons of dressing and serve!


bacon recipe source: Kathi, Laughing Spatula (@LaughingSpatula), August 28, 2014

Tuesday, January 26, 2016

3809. STRAWBERRY BACON SPINACH SALAD with POPPY SEED DRESSING

Serves: 6


1 pound of baby spinach
½ pound strawberries, washed, hulled, and diced
1 (10 oz) can mandarin oranges, drained
½ cup grated Swiss cheese
½ pound cooked bacon, chopped
½ pound button mushrooms, cleaned, trimmed, and sliced (optional)
½ cup candied pecan pieces

For the Dressing
2 tablespoons, plus 1 teaspoon white vinegar
2 tablespoons, plus 1 teaspoon maple syrup
cup grapeseed oil (or other neutral flavored oil)
2 tablespoons grated red onion
¼ teaspoon salt
1 tablespoon prepared yellow mustard
1 tablespoon poppy seeds

In a large bowl, combine all of the salad ingredients and toss well.

In a separate bowl, whisk together the dressing. Pour dressing over salad just before serving and toss.


bacon recipe source: Allison Ruth (@somethewiser), Some the Wiser, July 1, 2014

Monday, January 25, 2016

3808. GRILLED KING TRUMPET MUSHROOM, KALE and BACON SALAD with LEMON-HERB VINAIGRETTE

Makes 4 to 6 servings


1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle
2 or 3 strips applewood-smoked bacon, chopped
1/4 cup extra-virgin olive oil, plus more for brushing
1 clove garlic, minced
1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint
1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise
Kosher salt
Juice of 1/2 lemon

Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.

In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.

Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.

Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.


bacon recipe source: Kim Laidlaw and Wendy Goodfriend, Bay Area Bites (@bayareabites), KQED, August 23, 2014

Sunday, January 24, 2016

3807. BACON-WRAPPED MEATLOAF with BELL PEPPERS

Serves four to six


1 Tbs. vegetable or olive oil; more for the baking sheet
1 cup diced red, yellow, or green bell peppers (or a mix)
1/2 cup finely chopped onion
1-1/2 tsp. minced garlic
3/4 lb. ground beef, 85-percent lean
3/4 lb. ground veal
3/4 lb. ground pork
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
1-1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the peppers and onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.


bacon recipe source: Joseph Verde, Fine Cooking, Issue 31

Saturday, January 23, 2016

3806. CORN, BACON and SERRANO RAMEKINS

Servings: 12 ramekins


2 cups half and half
8 large eggs
24 ounces (4 1/2 cups) extra sweet frozen corn, defrosted (divided use)
Salt
1/2 teaspoon smoked paprika, plus more for garnish
6 strips thick sliced bacon
1 cup finely chopped white onion
2 garlic cloves, minced
3 to 4 fresh serrano chiles, finely diced (seeded if you wish)

Preheat the oven to 325 degrees. Place 12 6 ounce ramekins in a large roasting pan. Heat water for a water bath.

In a food processor or blender, add the half & half, eggs, 3 cups corn, 1 teaspoon salt, and paprika. Process until corn is finely chopped. Set aside.

Cook the bacon in a very large (12-inch) skillet over medium heat until crispy. Drain on paper towels. Once cool, crumble and divide between the ramekins.

Pour off all but 1 tablespoon bacon fat. Scoop in the onion and saute until golden brown. Add the garlic, serranos, and 1/2 teaspoon salt, saute for 1 minute until the garlic becomes aromatic. Scrape in the remaining 1 1/2 cups corn and continue cooking until mixture is hot. Evenly distribute the corn mixture between the ramekins. Pour the egg mixture over the top of the vegetables and stir to combine.

Set the roasting pan in the center of the oven and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 40 - 45 minutes or until the custard is just set in the middle. Sprinkle the tops with smoked paprika. Serve immediately or refrigerate and reheat later as described in the testing notes.


bacon recipe source: Rick Bayless/Frontera Restaurant (@Rick_Bayless)