Saturday, July 26, 2014

3365. ROASTED CHILE, CHEESE, and BACON MINI-TAMALE PIES

yields 12 mini tamale pies 










Filling:
 
7 strips thick sliced peppered bacon1 small onion, chopped
1 roma tomato, chopped
2 to 3 roasted and peeled Anaheim chiles, diced
Handful cilantro, chopped

Tamale Masa:
1 1/2 cups masa harina
1 chicken bouillon cube, dissolved in 1 cup hot water
2 tablespoons vegetable shortening

Toppings:
1 ½ cups Quesadilla or Monterey Jack cheese 

Make filling: Chop bacon into ½-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings. In the same skillet used for cooking the bacon, sauté the onion and tomato about 5 to 7 minutes. Add cooked bacon, diced chiles, and cilantro and stir together. Simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.

Make tamale masa: Heat the oven to 350 degrees F. Place all of the ingredients in a medium bowl and mix well with your hands until combined. The dough should hold together when squeezed in your hand.

Assemble: Lightly spray a 12 cup muffin pan with cooking spray. Divide the masa evenly among the wells of a muffin pan (about 2 tablespoons per well). Using your fingers, press the masa evenly into a thin layer on the bottom and up the sides of each well. The mixture may feel dry to the touch. Evenly divide the bacon and green chile filling among the masa-lined wells. Bake on middle rack for 20 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes. Remove the pan to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies. Serve warm or at room temperature.


bacon recipe source: Yvette Marquez-Sharpnack, Muy Bueno Cookbook, January 17, 2013

Friday, July 25, 2014

3364. BISQUICK BACON EGG CHEESE CASSEROLE

3 cups Bisquick®
1 cup cold water
2 cups shredded cheddar cheese
½ lb. bacon, cooked and crumbled
4 eggs
½ cup milk
½ teaspoon salt 
 
Heat oven to 425ºF. Grease 9x13 baking dish. Mix Bisquick® and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth into ball on floured cloth-covered surface. Knead 10 times. Pat into dish, pressing up ½ inch on sides. Top with cheese. Sprinkle with bacon. Mix remaining ingredients, pour over top. Bake for 20 to 25 minutes.
 
 
bacon recipe source: From Sarah's Kitchen to Yours, April 9, 2013

Thursday, July 24, 2014

3363. CABBAGE with BACON and JUNIPER BERRIES

1 tablespoon dried juniper berries, crushed in a pestle and mortar 
2 garlic cloves, peeled and crushed  
2 tablespoons oil for frying 
4 rashers of rindless streaky bacon, finely chopped 
1 small to medium cabbage (Savoy or January King are good), tough core removed, leaves shredded

Use a pestle and mortar (or a rolling pin and small sturdy bowl) to crush the juniper berries, garlic and a teaspoon of salt together. Heat the oil in a large pan, add the bacon and fry until it is just starting to brown. Add the cabbage and juniper mixture and fry until the cabbage is just starting to soften but still has some bite (about 5 minutes or so). Season to taste.


bacon recipe source: Riverford Organic Farms, Buckfastleigh, Devon, TQ11 0JU, UK

Wednesday, July 23, 2014

3362. COARSE COUNTRY TERRINE (with PORK SHOULDER, PORK BELLY, BACON and PIG'S LIVER)

serves ten


10 oz rindless pork shoulder, chopped into small pieces
10 oz rindless pork belly, chopped into small pieces
5 oz rindless unsmoked streaky bacon rashers, chopped into small pieces
8 oz pig’s liver, rinsed and patted dry with kitchen paper
2 garlic cloves, peeled and crushed
1 orange, juice and zest
6 tablespoons brandy 
3 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon whole black peppercorns 
1 tablespoon juniper berries 
14 oz rindless smoked streaky bacon rashers
7 oz cornichons, drained
sea salt and freshly ground black pepper

Put half the prok shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined.

Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours.

Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Place the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.)

Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.)

Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface.

Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours.

To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin.

Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter.


bacon recipe source: The Hairy Bikers, Hairy Bikers' Best of British, BBC Food

Tuesday, July 22, 2014

3361. BACON, PEACH and ARUGULA SANDWICHES

makes 4 servings
 
 
8 slices thick-cut bacon
1/4 cup packed fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon or lime juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
Baby arugula, for topping
Cornichons or other pickles, for serving (optional)

Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.

While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.

Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.


bacon recipe source: Food Network Magazine/Food Network Kitchen

Monday, July 21, 2014

3360. MIXED GREEN SALAD with DICED AVOCADO, PEACHES, CRISPY BACON, FETA CHEESE and CHAMPAGNE VINAIGRETTE

makes 4 servings


1/4 cup champagne vinegar
1 tablespoon honey
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
Salt and fresh ground black pepper
1/2 pound mixed greens
1 cup diced ripe peaches
1/2 avocado, diced
4 strips bacon, cooked until crispy and crumbled
1/3 cup feta cheese
 
In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.

To make the salad, in a large stainless steel bowl, combine the mixed greens, peaches, avocado, bacon and feta cheese. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad gently but thoroughly to combine, then serve immediately on chilled salad plates.


bacon recipe source: Emeril Lagasse, "Meals in Minutes," The Essence of Emeril, Food Network

Sunday, July 20, 2014

3359. BAKED COD with LEEKS, MORELS and BACON

serves four


3/4 oz. dried morel mushrooms 
1/2 cup boiling water  
3 tablespoons unsalted butter 
4 bacon slices 
2 cups thinly sliced leeks, white and light green portions 
1/4 teaspoon salt, plus more, to taste 
1 teaspoon Champagne vinegar 
4 cod fillets, each about 6 oz. 
Freshly ground pepper, to taste 
1 tablespoon minced fresh chives

Preheat an oven to 375°F.

In a small heatproof bowl, soak the mushrooms in the boiling water for 20 minutes. Squeeze the mushrooms dry and roughly chop the larger ones into bite-size pieces. Set aside.

In a large ovenproof fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the bacon and fry until crispy, about 5 minutes. Drain on paper towels. Pour off all but 3 Tbs. of the fat from the pan. Add the leeks and the 1/4 tsp. salt, stir until evenly coated with the fat and cook, stirring often, until tender and beginning to brown, about 10 minutes. Crumble the bacon and add half to the leeks along with the reserved mushrooms and the vinegar. Toss to combine well and spread the leek mixture over the bottom of the pan.

Season the cod fillets with salt and pepper and lay them on top of the leeks. Dot with the remaining 1 Tbs. butter. Bake until the fish flakes with a fork, about 12 minutes. Garnish with the remaining bacon and the chives and serve immediately.





bacon recipe source: Williams-Sonoma's One Pot of the Day: 365 recipes for every day of the year, by Kate McMillan (Weldon Owen, 2012)

Saturday, July 19, 2014

3358. RAMEN SOUP with BACON and SOFT-BOILED EGG

makes 1-2 servings


4 cups chicken broth
1/8 cup peas, fresh or frozen
1/4 cup broccoli, fresh or frozen
1/2 cup fresh spinach
2 slices bacon, cut into 1-inch pieces
1/8 cup onions, thinly sliced
1 (3-ounce) packet ramen noodles, any flavor
1 egg, soft-boiled
grated carrots, to garnish

Bring chicken broth to a boil and add greens—peas, broccoli and spinach. Boil for about 5-7 minutes, or until bright green and tender. In a cast iron skillet over medium heat, fry bacon and onions until tender. Transfer to broth. Meanwhile, soft-boil an egg ahead of time by simmering it in an uncovered pot of water for about 5-7 minutes. Remove egg from pot and rest until cool enough to peel and halve. When broth is ready, reduce heat to a simmer and add ramen noodles and seasoning packet, stirring to combine. Cook noodles according to package instructions and transfer soup to a large bowl. Dress ramen soup with freshly shredded carrots and soft-boiled egg.


bacon recipe source: Helana Brigman, Clearly Delicious, 2013

Friday, July 18, 2014

3357. BACON GARLIC GUACAMOLE with TARO CHIPS

3 slices of bacon
2 avocados
2 garlic cloves, minced or pressed
1 green onion, sliced
1 tablespoon of chopped cilantro or parsley
1 tablespoon of lemon juice
Salt to taste
1 medium taro root
Melted coconut oil, bacon fat or desired cooking oil

Preheat the oven to 420ºF. Grill or bake the bacon slices until crispy, allow to cool and crumble into small pieces. In a medium bowl, mash the avocado. Mix in the garlic, green onion, cilantro, lemon juice, and salt. To make the chips, peel and slice the taro root. The slices need to be very thin like a chip otherwise they won’t get crispy. A mandolin slicer makes this step much easier. Place the taro slices in a bowl, sprinkle some salt if desired and generously coat with the oil. Arrange slices in a cookie sheet on a single layer. Bake for 12 to 15 minutes or until the chips are golden brown and crispy. Some chips will be done before others. Rotate them or take them out as necessary.


bacon recipe source: Denise Nassar Rice, Edible Harmony, August 13, 2013

Thursday, July 17, 2014

3356. BACON, EGG and CHEESE BAGEL CASSEROLE

serves 6-8


1 tablespoon butter, softened
5-6 large bagels (any variety), chopped into 1″ chunks
1 pound bacon, cooked and chopped
1 cup cheddar cheese, shredded
12 eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degrees. Use a paper towel to rub the bottom and sides of a large (13×9) baking dish with the softened butter. Arrange 5-6 chopped bagels in the baking dish. They should mostly fill the baking dish. Scatter the bacon and cheese over the bagels. In a large mixing bowl, beat together the eggs, milk, salt and pepper. Pour the mixture over the bagels, bacon, and cheese. Press down on the mixture, so that the bagels are mostly submersed in the egg mixture. Allow the mixture to rest for about 15-20 minutes in the refrigerator, so that the bagels absorb some of the egg mixture. Bake for about 45 minutes.


bacon recipe source: Amy Deline, The Gourmand Mom, June 10, 2012

Wednesday, July 16, 2014

3355. ROAST LAMB RUMP with PEA PUREE, LEMON THYME and BACON SAUCE

Roast lamb rump
6 lamb rump cap on 
 
Pea & mint puree 
500 grams peas frozen
Handful of fresh mint
100 grams butter
100ml chicken stock
1 small onion, finely diced

Red wine sauce 
500ml red wine
3 springs of thyme
2 cloves of crushed garlic
¼ bay leaf
2 peppercorns
500 ml veal jus

Lemon thyme & bacon sauce 
300ml red wine sauce
1 tablespoon picked lemon thyme leaves
100 grams fresh peas
100 grams diced Kaiser flesh (double-smoked bacon)

Roast lamb rump: Season lamb rumps and sear in a hot pan till caramelised completely. Place in a 200 degree oven and 12 minutes and allow to rest for 15 minutes. Reheat for 1-2 minutes then slice and lay on puree. 
 
Pea & mint puree: Sweat onions in the butter over gentle heat, when transparent, add mint and chicken stock. Turn up the heat and bring to the boil. Add peas and salt and pepper to taste. Cover with a lid and boil for 3-4 minutes. Blend til smooth and pass through a fine sieve. Serve immediately.
 
Red wine sauce: Put all ingredients except for the veal jus into a heavy-based saucepan and bring to the boil over a high heat. Boil rapidly to reduce the alcohol, taking care as it may ignite.

When reduced to a thick syrup-about 60ml add the veal jus. Lower the heat and gently simmer for 8 minutes, skimming frequently. Remove from the heat and pour through a fine sieve. Don’t press the contents to extract more liquid as it will make the sauce cloudy and grainy. Serve immediately.
 
Lemon thyme & bacon sauce: Bring to the boil for 2 minutes then ladle over meat.


bacon recipe source: Chef Neale White, Papa Goose Restaurant, 91 Flinders Ln, Melbourne VIC 3000, Australia

Tuesday, July 15, 2014

3354. ORECCHIETTE CARBONARA with BACON and LEEKS

makes four servings

 
4 applewood-smoked bacon slices, diced 
2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces 
10 oz. orecchiette (little ear-shaped pasta) or small shells 
2 large eggs, room temperature 
1/2 cup freshly grated Parmesan cheese plus additional for serving 
1 tablespoon chopped fresh Italian parsley

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.


bacon recipe source: Jeanne Thiel Kelley, Bon Appétit.com

Monday, July 14, 2014

3353. CURRIED BRUSSELS SPROUTS with PANEER and BACON

1 1 /2 lbs. Brussels sprouts
12 oz bacon, about 12 strips
1/2 cup canola oil
1 1/2 tablespoons whole cumin seeds
3 cups pureed tomatoes
salt to taste
1 teaspoon turmeric
1 tablespoon ground cumin
2 tablespoons ground coriander
1/2 teaspoon cayenne pepper
3 cups water
6 oz paneer, cut in 1 inch cubes

Wash Brussels sprouts and cut each one in quarters lengthwise. Set aside. Fry bacon strips in large pan over medium-high heat, until light brown and slightly crispy, about 5-6 minutes. Transfer cooked bacon to a plate and allow to cool. When cool, cut bacon into 1 inch pieces. Heat oil in a medium shallow pan on medium-high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 seconds. Add tomatoes, salt, turmeric, cumin, coriander and cayenne. Stir well and cook for 5 to 8 minutes or until top glistens with oil. Stir in Brussels sprouts and water. Bring to a boil, reduce heat to low and cover and simmer for 5 to 8 minutes or until Brussels sprouts are slightly soft but not mushy. Divide paneer evenly among six plates and pour piping hot Brussels sprouts and its curry over the paneer. Sprinkle the bacon pieces over the Brussels sprouts.


bacon recipe source: Chef Vikram Vij (Vij’s Restaurant, 1480 W 11th Ave, Vancouver, BC, Canada); Steven and Chris, CBC, October 11, 2013

Sunday, July 13, 2014

3352. CHICKEN and BACON KORMA BURGER

makes four burgers


1 lb. dark chicken meat, skinned and cut into chunks
4 slices bacon, cut into chunks
1/2 large onion, cut into rough chunks
3 tablespoons korma paste
1/3 cup dried breadcrumbs
 
Put onions into food processor and blitz until very finely chopped. Put into a large bowl. Put the chopped up chicken and bacon into the food processor and pulse until they are minces and combined. You want it pretty fine but stop before they become a total paste. Put meat mixture into the bowl with the onions. Add the korma paste and breadcrumbs. Work the mixture together with your hands until it is fully combined and the paste is evenly distributed. Form into four patties. Fry patties in a skillet with a little canola oil for about 5 minutes each side or until cooked through. You could also do this on a Foreman type grill and save yourself those calories. Serve.


bacon recipe source: Sarah_Jayne (member), Food.com/Indian Recipes, December 22, 2008

Saturday, July 12, 2014

3351. SPAGHETTI with CHANTERELLES and BACON

serves two


approx 180 grams spaghetti (or linguine, tagliatelle, etc.)
3 handfuls of small chanterelle mushrooms (cleaned)
4 slices of streaky bacon, cut into small strips
1 clove of garlic, chopped
3/4 cup of dry white wine
3/4 cup of single cream
about 2 tablespoons chopped parsley
Salt and pepper to season
A little olive oil for frying

Cook the pasta according to packet instructions. In the meantime, prepare the sauce. Heat a couple of tablespoons of olive oil in a large frying pan and fry the bacon till it just starts to brown. Toss in the mushrooms and the garlic and fry over a medium heat for a further 2- 3 minutes. Pour in the wine and cook over a medium heat till about 1/2 of the wine has evaporated. Add the cream and parsley to pan and cook for a few minutes, reducing the sauce a little. Season with some salt and black pepper. Add the drained pasta to the pan and toss over a low heat for a minute or so, to allow the pasta to soak up some of the sauce. Serve with a little grated parmesan cheese.


bacon recipe source: Allora Andiamo (member), Jamie Oliver.com

Friday, July 11, 2014

3350. BACON and SMOKED GOUDA CAULIFLOWER MASH

makes approximately 3 cups (serving size: 1 cup)


4 cups cauliflower florets
3 tablespoons heavy cream
2 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 slices of cooked bacon
1/3 cup shredded smoked gouda cheese
salt and pepper to taste

Place the cauliflower, heavy cream, butter, salt, pepper, and garlic powder in a microwave safe dish. Microwave on high for 18 – 20 minutes, or until soft. Transfer the cauliflower and liquid to a magic bullet or food processor. Add the bacon and Smoked Gouda. Blend until smooth and creamy. Season with additional salt and pepper as desired.


bacon recipe source: Mellissa Sevigny, I Breathe... I'm Hungry..., March 27, 2014

Thursday, July 10, 2014

3349. SPAGHETTI with BACON, PECORINO and FRIED EGG

serves four


1 lb. spaghetti
1 lb. thick cut smoked bacon
½ cup grated pecorino
4 eggs
kosher salt and freshly ground pepper, to taste

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water. In a large skillet over medium heat, fry half of the bacon until crisp, about 3 minutes on each side. Transfer bacon to a paper towel-lined plate, leaving the fat in the skillet, and repeat with the remaining bacon. Pour half of the bacon fat out of the pan and reserve it. Add the cooked spaghetti to the skillet with the remaining bacon fat, sprinkle with pecorino and add about ¼ cup of the reserved pasta water. Toss to coat, and crumble the cooked bacon into the pasta. Transfer pasta to serving bowls, and wipe out the skillet. Add the reserved bacon fat to the skillet, and fry 4 eggs (2 at a time) over medium heat, cooking until whites are set but yolks are runny. Serve one egg on top of each bowl of pasta.


bacon recipe source: Rebekah Peppler, posted by Christine Byrne, for Buzzfeed.com, February 10, 2014

Wednesday, July 09, 2014

3348. BACON, CHEESE and ZUCCHINI MUFFINS

makes 12 


1 teaspoon olive oil 
1 middle bacon rasher, trimmed 
1/2 cup grated zucchini
1 cup self-raising flour 
1 cup plain flour 
1 teaspoon baking powder 
1/4 cup vegetable oil 
1 cup milk 
2 eggs, lightly beaten
1/2 cup grated tasty cheese

Heat oil in a frying pan over medium-high heat. Add bacon. Cook for 5 minutes or until crisp. Cool. Roughly chop. Preheat oven to 375ºF/190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases. Squeeze excess liquid from zucchini. Sift flours and baking powder into a bowl. Make a well in the center. Add oil, milk, and egg. Mix well. Fold in bacon, zucchini and cheese. Spoon mixture between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.


bacon recipe source: News Life Media, 2 Holt St, NSW, Surry Hills, 2010

Tuesday, July 08, 2014

3347. POMELO, ESCAROLE and CANDIED BACON SALAD with MEYER LEMON DRESSING

makes six servings 


2/3 cup packed light brown sugar 
12 slices bacon, preferably applewood-smoked 
1 large clove garlic, finely chopped 
1/4 teaspoon salt 
1/2 teaspoon Dijon-style mustard 
Freshly squeezed juice from 1 or 2 Meyer lemons (1/4 cup) 
1/2 cup extra-virgin olive oil 
Freshly ground black pepper 
1 head (16 ounces) escarole, cleaned and torn into bite-size pieces 
1/2 medium sweet red bell pepper, stemmed, seeded and cut into 1/2-inch pieces 
1 (32 ounces) pomelo, peeled (removing pith), then cut into bite-size pieces

Preheat the oven to 350 degrees. Place a rack in a roasting pan that's large enough to hold all of the bacon.

Spread the brown sugar evenly over a large piece of wax paper. Press the bacon slices on half of the sugar so the sugar sticks. Arrange the coated bacon in a single layer, sugar side up, on the rack. Bake for 15 minutes, then remove from the oven, turn the slices over and sprinkle them with the remaining brown sugar. Bake for about 10 minutes or until the bacon is crisp.

Transfer the bacon to a plate. Use paper towels to dab away some of the fat on both sides; do not drain the slices on layers of paper towels or the bacon will stick to them.

Use the back of a spoon to mash the garlic and salt together in a medium bowl. Whisk in the mustard, then the lemon juice and oil to form an emulsified dressing. Season with black pepper to taste.

Toss together the escarole, red bell pepper and dressing in a large bowl. Divide among individual plates, then scatter equal amounts of the pomelo pieces over each portion. Top each serving with 2 slices of the candied bacon.

Serve right away.


bacon recipe source: Elinor Klivans, The Washington Post, January 18, 2012 

Monday, July 07, 2014

3346. CRISPY CARDAMOM SUGARED BACON

makes 10 slices


10 slices thick-cut bacon
1/4 cup brown sugar
1/2 teaspoon ground cardamom

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil, then lay a wire rack on top of the baking sheet. On a large plate, mix sugar and cardamom. Dredge bacon slices through the mix, lightly patting the sugar on top but not overdoing it. Lay strips on wire rack and bake for 20-25 minutes, flipping the bacon once halfway through. Remove and drain on paper towels for 1 minute.


bacon recipe source: Jessica, How Sweet It Is, December 27, 2011