Saturday, April 19, 2014


6 packages of chicken ramen
3 tablespoons olive oil
8 stalks of green onion, sliced
8 garlic cloves, smashed
8 slices ginger
1/2 lb. of bacon
4 chicken breasts
1 cup frozen mushrooms
parsley, dry

In a medium size frying pan add 1 tablespoon olive oil. Then add the green onions, garlic gloves, and ginger. Saute until warm. In a second frying pan begin cooking the bacon. Once done leave in pan. Remove the seasoning mixture from the first frying pan and set aside. Use this pan to cook your chicken. Once your chicken is done, remove from pan and set aside. In a large stock pot, fill half way with water. Bring to a boil. Crumble the cooled bacon. Add the bacon fat, bacon, green onion, garlic and ginger mixture. Add the ramen noodles and flavor packet. Reduce heat to low. Stir. While this is cooking shred or dice your chicken. Add the chicken. Allow the soup to simmer for a few minutes but do not overcook or your noodles will get mushy. Place soup in bowls and garnish with parsley. For the mushroom and egg variety, add the cooked mushrooms to the bowl. Fry an egg and add it to the top of the soup.

bacon recipe source: Chrystal Mahan, YUM eating, January 15, 2014

Friday, April 18, 2014


1/2 pound sliced bacon, diced
2 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons canola oil, divided
1 cup broccoli florets, cut into pieces
1 cup cauliflower, cut into pieces
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 cup sliced fresh mushrooms
1 tablespoon chicken bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.

In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.

Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.

Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.

bacon recipe source: Lynn's Kitchen Adventures, March 2009

Thursday, April 17, 2014


serves 6 

750 (1.5 lb.) grams salad potatoes
3 eggs
200 (1/2 lb.) grams fine green beans, trimmed
6 rashers smoked streaky or back bacon
100 (3.5 oz.) grams Kalamata olives, stones in or out, it's up to you
100 (3.5 oz.) grams bag baby spinach

For the dressing
1 garlic clove, crushed
3 tablespoons olive oil
1 tablespoon white wine, red wine or cider vinegar
1 teaspoon Dijon mustard
2 teaspoons capers, drained
2 anchovy fillets, finely chopped (optional)
handful shop-bought croutons, to serve 

Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water. 

While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed. 

Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.

bacon recipe source: Jane Hornby, Good Food Magazine, BBC, August 2010

Wednesday, April 16, 2014


makes six servings

Green Chile Sauce
2 teaspoons canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth

3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired
3/4 cup finely shredded sharp Cheddar cheese (4 ounces)

To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.

To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.

Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.

Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.

Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.

bacon recipe source: Eating Well, September/October 2010 

Tuesday, April 15, 2014


serves 6-8

2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
⅓ cup light brown sugar
1 teaspoon vanilla
½ teaspoon salt
5 egg yolks
½ lb. bacon, cooked and chopped
⅓ cup cacao nibs

Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.

After an hour, transfer the mixture to a blender and blend on high until smooth.

Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.

Turn the heat to medium and let the mixture heat back up.

Meanwhile, whisk together the egg yolks in a bowl.

Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.

Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.

Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.

Add the chopped bacon and cacao nibs during the last minute of churning.

Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.

bacon recipe source: , Running to the Kitchen, April 9, 2014

Monday, April 14, 2014


2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional)
4 pieces of cooked bacon, chopped
1 tablespoon of butter

Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.

In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.

bacon recipe source: Lisa, Homesick Texan, February 24, 2010

Sunday, April 13, 2014


serves four

For the fried chicken:
2 boneless skinless chicken breasts
½ teaspoon ground black pepper
¼ teaspoon salt
¾ cup flour
4 tablespoons canola oil
2 teaspoons bacon bits

For the bacon gravy:
drippings from the fried chicken skillet
1 1/2 tablespoons flour
2 tablespoons butter
½ cup milk
½ cup water
3 dashes ground black pepper
3 dashes salt (or salt to taste)

For the slider:
4 pieces of fried chicken breast
bacon gravy
4 potato rolls (or slider, dinner rolls of your choice)

For the fried chicken: Cut the chicken breasts in half widthwise. Add the salt and pepper to each side of the chicken. Put the flour in a shallow bowl or large plate. Then put a piece of the chicken in the flour and generously coat all sides with the flour. Next, repeat with the rest of the pieces of chicken. Set the pieces of chicken on a plate for just a moment.

Heat a medium size skillet on medium heat. Add the canola oil. Then add the real bacon bits and spread them around in the skillet. When the bacon starts to fry, add the chicken to the skillet. Keep an eye on the side of the chicken that’s facing down and when it turns a light golden color, turn the chicken over. Then after the other side of the chicken turns a light golden color, turn the chicken to the other side again.

After that side turns a little bit darker, turn the chicken again. The idea is to not let the chicken cook or brown too fast. If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit. When all sides of the chicken are a light golden brown (about 7 minutes) turn off the heat, remove the chicken from the pan, set each piece on a rack or plate, and set aside.

For the bacon gravy: Over or close to the kitchen sink, very carefully tilt the skillet slightly and pour out just the oil into a mug, empty can, or heat tolerant bowl (when the oil cools, discard it in the trash). Pour out the oil so that just the yummy crunchies and bacon are left in the pan. Heat the skillet with the drippings on low to medium heat. Add the butter and flour, then stir until the mixture thickens up (about 2 minutes). Next add the milk, water, salt, and pepper, and stir. Continue stirring until the gravy is at the desired consistency (about 5 minutes).

For the sliders: Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up. Ladle some gravy over the roll. Then add a piece of the fried chicken, and ladle more gravy over the fried chicken. Add the top piece of the slider roll. Serve while warm.

bacon recipe source: Nancy, Coupon Clipping Cook, August 23, 2012

Saturday, April 12, 2014


1 1/2 cups milk
3 eggs
1 1/2 cups flour
2 tablespoons vegetable oil

3 tablespoons butter
2 cups fresh sliced mushrooms
1/2 medium sweet onion, finely diced
1/2 lb. bacon, cooked and finely chopped
1 cup frozen chopped spinach, well drained before measuring
1/3 cup crumbled feta cheese
1/2 cup Parmesan cheese
1/2 cup heavy cream

Hollandaise sauce
1/2 cup butter
2 egg yolks
3 tablespoons fresh lemon juice

Crepes: Put milk, eggs, flour and vegetable oil in blender until blend until smooth. Make crepes however you desire and set crepes aside. I use a crepe maker.

Filling: Saute mushrooms and onions in 3 Tablespoons butter. Add cooked and finely chopped bacon, spinach, feta, parmesan cheese and cream. Take off heat and set aside.

Fill crepes with the spinich mixture and Place in a 9x13 baking pan. Bake at 350 degrees F for 15 minutes. Take out and pour hollandaise sauce over crepes and serve.

While crepes are cooking, make hollandaise sauce: In sauce pan on low heat, melt 1/4 cup butter with the lemon juice. Slowly add and temper egg yolk and cook on low until thickened slightly. Slowly stir in the rest of the butter. Take off heat and pour over crepes.

bacon recipe source: Nikki, Chef in Training, January 4, 2014

Friday, April 11, 2014


yields 4-8 servings

1 (48 oz.) bottle vegetable oil
1 package bacon
1 (48 oz.) sleeve of homestyle biscuits

For the glaze:
1 cup powdered sugar, sifted
1/4 cup unsalted butter, browned
2 tablespoons pure maple syrup
2 tablespoons milk
hot fudge sauce for drizzling

In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.

While oil is heating, preheat oven to 425°F. Line a baking sheet with tin foil. Make sure it is a baking sheet with raised edges. Spread bacon out over baking sheet and bake for 18-20 minutes until desired crispness. About halfway through, remove from oven and pour out excess oil. Caution, bacon and oil will be very hot! When bacon is done, put on a paper towel to absorb excess grease. When cooled, chop into small pieces. Set aside.

Remove biscuits from container and cut into fourths lengthwise. With your hands, roll each cutting into a long string, about the thickness of a pencil. Cut in half if necessary.

Once oil is heated, slowly drop biscuits into oil. Bake for about 20-30 second a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.

For the glaze: Sift powered sugar. This step is necessary to create a smooth glaze. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.

Heat fudge sauce in the microwave for 30-60 seconds until thin.

To assemble the fries, please bottom layer of donut fries on the plate and drizzle maple glaze and chocolate syrup. Sprinkle with bacon. Repeat for as many layers as you want to make.

bacon recipe source: Julianne, Beyond Frosting, January 26, 2014

Thursday, April 10, 2014


2 redfish fillets cut in half
8 slices thick sliced bacon
1 medium onion, chopped
1 medium tomato, chopped
3 cloves garlic, chopped
1 rib celery, chopped
1/2 cup Italian dressing
Salt and pepper for seasoning
Chopped Parsley for garnish

Marinate fillets at least 4 hours in Italian dressing. Preheat oven to 350 F. In medium skillet, fry bacon until just beginning to curl and set aside, reserving grease. In skillet with bacon grease, sauté vegetables until soft. Meanwhile, drain fillets and wrap each fillet piece with 2 strips of bacon. Place on oven proof pan sprayed with non-stick spray and cook in preheated oven for 8-10 minutes or until fish flakes with fork. Serve fish on preheated plate after spooning generous amounts of sautéed vegetables over each fillet, sprinkle with parsley. Serve with garnished toasted French bread.

bacon recipe source: Reggie and Kay Howell, Outdoors with Don Dubuc

Wednesday, April 09, 2014


serves two

1 oz. butter
8 oz. smoked bacon
Half clove garlic, chopped fine
1 onion, chopped
1¾ oz. plain flour
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry

Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.

bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009

Tuesday, April 08, 2014


serves four

4 bacon chops, weighing about 180-200g
200 grams rhubarb, trimmed
2 shallots, peeled, halved and thinly sliced
150 ml cider vinegar
1 tablespoon caster sugar

Salt and freshly ground black pepper. Dissolve the sugar in the vinegar. Thinly slice the sticks of rhubarb on the angle and mix with the shallots in a non-reactive bowl; season to taste. Cover with clingfilm and leave for 3-4 hours, or overnight. Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.

bacon recipe source: Mark Hix, The Independent, February 8, 2014; Independent Print Ltd, 2 Derry Street, London W8 5HF, UK

Monday, April 07, 2014


serves four

1 cup diced onion
2 cloves garlic
6 slices smoky bacon, minced
1 tablespoon olive oil
1 cup chicken broth
1/2 cup heavy cream
2 lbs. peeled sweet potatoes in lengthwise slices, 1/8 inch thick
1 1/2 cups oka cheese
4 tablespoons butter
1 cup bread crumbs

In a saucepan saute onion, garlic and bacon in oil until the onions are slightly browned. In a separate pot bring chicken broth and cream to boil. Set aside.

Grease a casserole dish with a little butter or oil and layer in with sliced sweet potatoes. After each layer, sprinkle some bacon and onion mixture and a little cheese. Moisten each layer with 2 tablespoons of chicken broth and cream. Repeat the layering until the potatoes are about 1/2 an inch from the top.

In a separate frying pan, melt butter and combine with bread crumbs. Sprinkle this mixture over the sweet potatoes. Place casserole dish in 350°F oven for about 1 hour. Do not cover. If bread crumbs become to dark, simply lower the oven to 300°F and continue cooking until a knife is easily inserted through the sweet potatoes.

bacon recipe source: Laura (member/cook), Alberta, Canada;

Sunday, April 06, 2014


serves four

16 ounces fresh or frozen cheese ravioli 
6 slices bacon 
2 tablespoons olive oil 
2 cloves garlic, thinly sliced 
1 crisp red apple (Braeburn or Gala), quartered and thinly sliced 
1 bunch fresh spinach, thick stems discarded 
Kosher salt and pepper 
1 tablespoon fresh lemon juice 
Cook the ravioli according to package directions. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate; break into pieces when cool. Wipe out the skillet; heat the oil over medium heat. Add the garlic; cook, stirring occasionally, until golden brown, 1 to 2 minutes. Add the apple; cook, tossing, for 1 minute. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, tossing, until beginning to wilt, 1 to 2 minutes. Fold in the lemon juice and bacon. Serve over the ravioli.
bacon recipe source: Woman's Day Kitchen, 300 W 57th Street, 28th Floor, New York, NY 10019

Saturday, April 05, 2014


Tomato Panna Cotta
1 ¼ cup heavy cream
5 tablespoons homemade heirloom tomato paste (or store bought)
2 teaspoons orange blossom honey
½ teaspoon lavender
1 ½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon Tabasco
1/8 teaspoon red wine vinegar
2 silver sheet gelatin, bloomed in cold water and squeezed dry

Candied Tomatoes
Heirloom Toy box tomatoes
Extra fine sugar

Bacon foam
½ lb apple wood smoked bacon
1 smoked ham hock
1 small onion
2 carrots
3 ribs celery
3 cloves garlic
4 cups chicken stock

Bacon bits
4 slices bacon


Tomato Panna Cotta: In a saucepan, heat heavy cream over low heat. In a bowl whisk tomato paste, honey, lavender, salt, pepper, and Tabasco. Slowly add warm cream into tomato paste mixture. Add in red wine vinegar and whisk until combined. Add in bloomed gelatin. Divide into 4-4 oz. ramekins and chill in refrigerator.

Candied tomatoes: Preheat oven to 350°. Lightly spray a sheet pan with oil. Cut tomatoes in half and toss in enough sugar to lightly coat. Put tomatoes cut side up on prepared pan and bake for 8 minutes. Cool in refrigerator.

Bacon foam: In a heavy bottomed stock pot brown off the bacon and ham hock. Add vegetables and brown 5 minutes more. Deglaze with chicken stock and bring to a boil. Reduce heat and let simmer for 2 hours repalciong with water if it gets to dry. Strain and refrigerate. When cold remove fat and measure out 1 cup. Add ¼ cup heavy cream. Adjust seasoning with kosher salt. Put in a syphon dispenser and add 1 cartridge Co2. Shake well before dispensing.

Bacon bits: Cut bacon or grind through a meat grinder. In a small frying pan, render off the bacon until golden brown. Strain. Put on paper towels to absorb extra fat.

Put bacon foam on panna cotta. Top with candied tomato, bacon bits, and a sprig of basil.

bacon recipe source: Vintners Inn, Santa Rosa Hotel, 4350 Barnes Road, Santa Rosa, CA 95403

Friday, April 04, 2014


makes 2-3 servings

1½-2 cups cooked rice, cold
½ small size onion, diced
½ carrot, diced
2 celery sticks, diced
¼ lb. braised Korean burdock roots (recipe below)
2 strips fresh bacon, diced
sesame seed oil
salt to taste
soy sauce to taste
1 tablespoon toasted sesame seeds 

Korean burdock roots
2 roots of Korean burdock
6 tablespoons soy sauce
4 tablespoons Korean rice syrup (substitute: 4 tablespoons honey or Oligo syrup)
5 tablespoons water
grape seed oil
Take a medium bowl and fill it with 2 cups of water. Add 1 tablespoon vinegar. Wash thoroughly the burdock roots and cut each into 4 sticks lengthwise. With a paring knife, peel off each burdock stick and place it in the bowl to prevent browning. Cut each burdock stick into two to three lengthwise; cut each short stick into very thin slices, then cut slices into thin shreds. Soak strips in the above vinegared water for 10 minutes to remove the astringency and to prevent browning. Drain well. Place a large frying pan over medium heat and pour enough grape seed oil to generously coat the pan. Add and fry the burdock strips for about five minutes, stirring frequently. Add in 6 tablespoons soy sauce and 5 tablespoons water and stir. Cook for about 10 minutes, stirring occasionally until the moisture almost disappears. Add in 4 tablespoons rice syrup and combine well. Remove from heat and let cool.

In a large skillet, sauté the diced fresh bacon over medium until golden brown. Add the diced onion, carrot, celery sticks until tender but still crunchy and crispy. Add a little oil to the skillet, and then the rice and diced burdock roots. Gently mix with a wooden spoon to combine. Turn the heat to low and add salt and/or soy sauce to taste. You might add a little more sesame oil if you prefer. Sprinkle with sesame seeds and serve while hot. 

bacon recipe source: Jea Kim, My Dear Korea: Korean Recipes, May 10, 2013

Thursday, April 03, 2014


serves eight 

Bacon-wrapped filet mignon
8 8-10 oz. filet mignons, 3-inches thick
8 bacon slices
salt and pepper to taste

Blue cheese butter
1 stick butter
2 tablespoons minced garlic
¼ teaspoon onion powder
¼ teaspoon steak seasoning
75 grams blue cheese
¼ teaspoon dried thyme

Blue Cheese Butter: Soften the butter, either in the microwave or with time, and add to a food processor. Add the rest of the butter ingredients except the blue cheese. Mince the mixture until blended. Add the blue cheese and mix again. Transfer to a tupperware container and refrigerate, can be prepared ahead of time.

Bacon-wrapped filet mignon: Remove meat from the refrigerator and bring to room temperature (30 min). Salt and pepper both sides. Wrap with bacon, securing with a toothpick. Sear on high heat in an oven proof skillet for three minutes a side. Transfer to a 450 degree oven and cook until done. For a 3 inch filet mignon this will be 8-10 minutes but you should check with a thermometer for your desired finish level and meat thickness.

bacon recipe source: Caveman

Wednesday, April 02, 2014


Bacon Caprese Salad
2 slices bacon, cooked and crumbled
1 ripe tomato
4 thick slices fresh mozzarella
4 large basil leaves, slivered
1-2 tablespoons extra virgin olive oil

Kombucha Reduction Sauce 
2 cups kombucha vinegar
2 teaspoons coconut sugar

Kombucha Reduction Sauce: In a small saucepan over med/high heat, mix sugar and kombucha and reduce to about 1/2 cup. Set aside and let cool. 

Bacon Caprese Salad: Slice tomato into 4-5 thick slices. Place a piece of cheese between each slice along with a sprinkle of bacon and basil. Pour olive oil and kombucha sauce over the top.

bacon recipe source: Pickle Me Too, April 16, 2013

Tuesday, April 01, 2014


serves six

¼ cup avocado oil or favorite salad oil
zest and juice of one lime
⅛ teaspoon kosher salt
8 thick slices applewood smoked bacon
1 egg white
¼ cup turbinado sugar
⅛-1/4 teaspoon cayenne pepper
5 cups ½ inch cubed watermelon
5 ounces organic baby romaine lettuce

Whisk together oil, lime juice and zest, and salt. Set aside.

Place bacon in a single layer on a foil lined shallow pan with edges. Place in a cold oven and turn the oven on to 400 degrees. Cook until bacon is crispy, but not burnt. About 15-20 minutes depending on how quickly your oven heats. Drain bacon on paper towels and pat the tops with a paper towel too.

Reduce oven heat to 250 degrees. You may have to open you oven for a minute to get that temp down.

Beat the egg white until stiff peaks form then fold in sugar and cayenne pepper. Break bacon into ½ inch pieces and fold it in as well until all the pieces are coated.

Remove foil from pan and replace it with a piece of parchment paper. Rub a little bacon grease over the parchment paper. Spread bacon mixture into a single layer on the parchment. Bake in oven until the egg mixture on the bacon is dry, not sticky or spongy, and is beginning to get crispy. Mine took 20 minutes.

Remove from oven and using a metal spatula, remove bacon to a wire rack to cool and set.

To assemble salad, on a serving platter lay out lettuce. Toss watermelon with the lime dressing and pour over the lettuce. Break up the bacon candy and sprinkle over the watermelon. Serve immediately.

bacon recipe source:

Monday, March 31, 2014


makes four servings

1 to 2 bunches black kale (about 1 pound), washed, stalks removed, sliced into 1/4-inch ribbons
1/4 cup extra-virgin olive oil, divided, plus more for massaging
3 slices thick-cut bacon, roughly chopped
8 ounces wild mushrooms, thinly sliced (such as crimini and chanterelle)
1 medium shallot, minced (about 1/4 cup)
1/4 cup champagne vinegar
1/4 cup grapefruit juice
1 tablespoon honey
1/3 cup toasted hazelnuts, roughly chopped
1 large ruby red grapefruit, cut into segments
Kosher salt and freshly ground pepper

Place kale in a very large bowl. Sprinkle with a couple of pinches of salt and a light drizzle of olive oil. Begin massaging, squeezing fistfuls of the kale and rubbing between your fingers. Once uniformly wilted, set aside and prepare the dressing.

Place a medium saute pan or skillet over medium-low heat. Add bacon and cook, stirring every now and then, until most of the fat has rendered and bacon bits are brown and just crispy. Using a slotted spoon, remove bacon to paper-towel lined plate. Pour bacon fat into a measuring cup. If necessary, add enough olive oil to make 1/4 cup. Pour back into pan.

Add the mushrooms, stir to coat in the fat and spread in an even layer. Don’t touch them for 3 to 5 minutes. They will start to soften and sizzle. Now stir and cook, stirring often until they are golden brown around the edges. Stir in the shallots and cook until mixture is browned and aromatic.

Add vinegar, scraping up any brown bits on the bottom of the pan. Turn the heat off. Add 2 tablespoons olive oil, the grapefruit juice and 1 tablespoon honey. Mix, taste for seasoning and adjust according to your palate.

bacon recipe source: Florida Department of Citrus, P.O. Box 9010, Bartow, FL 33831-9010; Miami Herald, February 20, 2014