Wednesday, June 29, 2016

3964. VANILLA THYME CRÈME BRÛLÉE with CANDIED BACON

Crème Brûlée
1⅓ cups (330 ml) heavy cream
⅔ cup (160 ml) whole or low-fat milk
¼ cup (50g) granulated sugar, plus more for caramelizing
Pinch sea salt or kosher salt
4 large egg yolks
1 vanilla bean, split and scraped
1 tsp of fresh thyme

Candied Bacon
6 thick cut slices of bacon
⅓ cup (65g) of dark brown sugar

Cinnamon Whipped Cream
1 cup of heavy whipping cream
2 tbsp of powdered sugar
1 tsp of cinnamon

Crème Brûlée

On the stovetop, gently warm the milk, cream, salt and sugar in a small saucepan until the sugar melts.

Once the cream mixture starts to steam, but not boil, remove from heat and whisk in the scraped vanilla and fresh thyme. Drop in the split pod and let it rest for 30 minutes.

In a medium sized mixing bowl, whisk the egg yolks together lightly. Remove the pod from the cream mixture and gradually add to the egg yolks until completely blended.

Pour the mixture into each dish until you almost reach the top of each and place them on a baking sheet with walls high enough to hold water up to the middle of each dish. Pour the hot water into the baking sheet and place into the oven for approximately 30-35 minutes. They should each barely quiver when you tap the sheet.

Remove the custards and let them rest on a cooling rack. When cool, refrigerate for approximately an hour (covered with plastic wrap if doing so overnight)

Candied Bacon

Preheat the oven to 325 degrees F

In a medium sized mixing bowl, toss the bacon and brown sugar until all slices are evenly covered. Arrange each slice on a baking sheet lined with foil about an inch apart and place in the oven for 20-25 minutes. Check it at the 20 minute mark to see if it's looks crispy. It will continue to crisp once it's out of the oven.

When ready, place on a cooling rack and allow the brown sugar coating to harden.

Cinnamon Whipped Cream

Combine cream, sugar and cinnamon to a medium sized mixing bowl and whisk (or use a hand mixer) until soft peaks form. I chilled ours for 15 minutes (while the bacon rested).

Caramelizing the Sugar


Before serving, add 2 teaspoons of granulated sugar to the top of each cooled custard and tilt until the entire top is covered lightly. Using a torch, wave over the sugar and tilt slightly until it melts and browns. Be careful will shifting the dish as the liquid sugar is very hot. Once caramelized, add the whipped cream and bacon.


bacon recipe source: Thyme & Temp (@thymeandtemp), April 26, 2015

Tuesday, June 28, 2016

3963. BACON SHORTCAKES with PEANUT BUTTER WHIPPING CREAM

Yield: 6 servings


For the shortcakes:
6 slices bacon
21/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 cup granulated sugar, plus more for sprinkling
1/4 teaspoon salt
4 tablespoons cold unsalted butter, diced
3/4 cup whole milk, plus more for brushing
1/2 teaspoon vanilla extract
2 tablespoons finely chopped roasted salted peanuts

For the whipped cream:
1 cup cold heavy cream
1/4 cup confectioners' sugar
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

For the caramel:
3/4 cup granulated sugar
Pinch of cream of tartar or 1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons dark rum
4 bananas, thinly sliced

Make the shortcakes: Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels. Finely chop 2 slices of the bacon and roughly chop 4 slices; set aside.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pulse the flour, baking powder, granulated sugar and salt in a food processor to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the milk, vanilla and finely chopped bacon and pulse until the dough just comes together. Turn out onto a lightly floured surface and pat into a 5-by-7 1/2-inch rectangle.

Cut out 6 rounds with a 2 1/2-inch biscuit cutter; arrange about 2 inches apart on the prepared baking sheet. Brush the tops lightly with milk and sprinkle with granulated sugar and the chopped peanuts. Bake until the shortcakes are puffed and golden brown, 15 to 18 minutes. Transfer to a rack to cool completely.

Meanwhile, make the whipped cream: Beat the heavy cream, confectioners' sugar, peanut butter and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use.

Make the caramel: Combine the granulated sugar, 3 tablespoons water and the cream of tartar in a medium saucepan. Cook over medium-high heat, swirling the pan occasionally but not stirring, until the mixture is light amber, about 7 minutes. Remove from the heat and carefully stir in the heavy cream and rum (the mixture will bubble). Return to medium heat and simmer until slightly thickened, about 1 minute; add the bananas and roughly chopped bacon.

Split the shortcakes. Top with the banana mixture and peanut butter whipped cream.


Monday, June 27, 2016

3962. BRUSSELS SPROUTS with BACON and MACADAMIA NUTS

4 servings


1/4 cup macadamia nuts
1 tbsp olive oil
100g hickory smoked bacon, trimmed, chopped
500g brussels sprouts, trimmed, halved
10g butter

Heat a frying pan over medium heat. Cook macadamias for 2-3 mins or until toasted. Chop.

Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring, for 3 mins or until well browned. Use a slotted spoon to transfer to a plate. Cook brussels sprouts in the pan, stirring, for 4 mins or until starting to brown. Add 1/3 cup water. Cover and reduce heat to medium. Cook for 4 mins or until brussels sprouts are just tender. Add butter and toss until melted. Toss through bacon and macadamia and season.


bacon recipe source: Coles Supermarkets (@Coles), PO Box 480, Glen Iris VIC 3146, Australia; Taste.com.au

Sunday, June 26, 2016

3961. FALAFEL BACON CHEESE SANDWICH

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot.


bacon recipe source: Thu Tran, foodparty.tv, February 9, 2009

Saturday, June 25, 2016

3960. BACON-WRAPPED HALLOUMI CHEESE with PESTO DIP

4 servings


8 oz. (225 g) Halloumi cheese
5 oz. (140 g) Bacon, 8-10 slices
½ cup (120 ml) Sour cream
1 tablespoon Pesto

Preheat oven to 450°F (225°C). Cut halloumi cheese into 8–10 pieces. Wrap a piece of bacon around each piece of halloumi. Place on a baking sheet and bake in oven until golden brown, 10–15 minutes (turn at half-time).

Pesto dip: Mix pesto (to taste) with sour cream.


bacon recipe source: DietDoctor.com (@DietDoctor1)

Friday, June 24, 2016

3959. BACON-WRAPPED MAPLE HALIBUT

2 halibut fillets
1/2 cup maple syrup
1/4 cup soy sauce
1 tablespoon dijon
Ground pepper
12 strips of bacon
Brown sugar

Preheat the oven to 375 degrees. Line a baking sheet with foil, and place an ovenproof rack on top, and then set aside.

In a medium bowl, whisk together 1/2 cup maple syrup, 1/4 cup soy sauce, 1 tablespoon dijon, and a dash of ground pepper until smooth.

Add the halibut cubes, toss to coat, and marinate for 20 minutes.

Meanwhile, arrange bacon pieces on the rack of the prepared baking sheet so they do not overlap. Par-bake in the oven for about 10 minutes, (bacon should still be somewhat pliable).

Remove bacon from the baking sheet onto paper towels and pat dry.

Then re-line baking sheet with new foil, replacing rack back on top. Wrap each halibut cube with a strip of bacon, and secure halibut cubes onto skewers. Then place onto the rack bare halibut side down. (You can toss the marinade at this point.) Sprinkle the skewered wrapped halibut with brown sugar. Bake in preheated oven until the halibut cubes are opaque and the bacon is crisp for about 20 minutes.

Remove from oven once bacon is crispy.

These can be served hot, warm, or at room temperature. Plate to serve.


bacon recipe source: Andrew Pooch, Angling Unlimited (@AUalaska), Sitka, Alaska, July 19, 2013

Thursday, June 23, 2016

3958. PUMPKIN HONEY CORNBREAD with GUAJILLO CHILES and BACON

1 Dried Guajillo Pepper
1 Cup Very Hot Water
2 Strips Bacon
1 Egg
1 Cup Milk (Buttermilk or any other dairy milk)
1/3 Cup Honey
1/3 Cup Vegetable Oil
1/2 Cup Pumpkin
1/2 Tbsp Cinnamon
1 Cup Flour
1 Cup Yellow Cornmeal
1/4 Tsp Salt
3 Tsp Baking Powder

Preheat the oven to 400. Place a cast iron skillet or heavy oven proof pan on medium heat. Slice off the stem of the guajillo and run your knife down the pepper lengthwise. Remove the seeds, place in a bowl, and pour the hot water over it. Let soak for 25 minutes or until soft.

Place the bacon in the pan and cook. Remove from the pan and drain off the excess fat, leaving a thin coating. Crumble the bacon and set aside.

Combine egg, milk, vegetable oil, honey, pumpkin and cinnamon. In a separate bowl, combine flour, cornmeal, salt and powder. Add the flour to the bowl with the wet ingredients and mix until just combined. Thinly slice the pepper and add it to the mixture along with the bacon and stir to incorporate.


Place in the oven for 20-25 minutes, until a toothpick inserted comes out clean.


bacon recipe source: Corrine Soave, Daily Ciabatta (@dailyciabatta), October 2015

Wednesday, June 22, 2016

3957. BACON CHICKEN VEGGIE RIGATONI

Serves: 6


1 lb cooked rigatoni
1 rotisserie chicken, shredded
¼ cup melted butter
¼ cup flour
4 cups skim milk
1 (14 oz) packet Knorr® vegetable mix
½ teaspoon salt
1 cup cooked and chopped bacon
1½ cups grated swiss cheese, separated
½ cup Parmesan cheese
1 diced tomato

Dump cooked rigatoni and shredded rotisserie into a 9x13 baking dish. Toss around to evenly distribute ingredients through pan.

To make sauce: Melt butter in a large sauce pan. Add flour and stir to form roux. Let simmer for 1-2 minutes. Slowly add skim milk and stir until sauce thickens. After sauce has thickened, add Knorr® vegetable mix, salt, chopped bacon, 1 cup swiss cheese, Parmesan cheese and diced tomato. Stir to evenly mix in.

Pour sauce over pasta.

Top pasta/sauce with ½ cup swiss cheese.


Bake at 350 degrees F for 20 minutes or until pasta is heated through and cheese on top has melted.


bacon recipe source: Nikki, Chef in Training (@chef_n_training), March 30, 2014

Tuesday, June 21, 2016

3956. CHARRED BRUSSELS SPROUT, BACON, and TOASTED SESAME SEED GUACAMOLE

6 ounces brussels sprouts, stems removed and cut in half
3 slices thick cut bacon, fried until crispy
1 tablespoon sesame seeds, toased
1/4 cup pomegranate seeds
2 large ripe avocados, cut in half and pitted
1 lime
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1 small jalapeño, seeds removed and diced
1/2 teaspoon salt, more to taste if desired
1/4 teaspoon ground cumin, optional

Chop the rough ends off of the brussels sprouts, then carefully cut them in half. Set aside.

Place the bacon in skillet and cook over medium heat until crispy. Place the bacon on a paper towel lined plate; set aside.

Add brussels sprouts to the pan you cooked the bacon in, cut side facing down, and cook on medium-high heat for about 5 minutes, or until they have charred. Flip the brussels sprouts over, add a squeeze of lime to the pan (about 1 slice), and cook on the other side for one minute. Transfer the brussels sprouts to a cutting board. Let them cool for a few minutes, then, using a large sharp knife, roughly chop them. Set aside.

Roughly chop cooled bacon into small pieces. Set aside.

Add the sesame seeds to a large skillet over medium-heat; cook for 3-5 minutes, shaking the pan occasionally to move the seeds around a little.

Remove the seeds when they darken and become fragrant. Set aside.


In a large bowl combine the pomegranate seeds, pitted avocados, remaining lime juice, red onion, cilantro, jalapeño pepper, salt, and cumin. Smash until smooth, then stir in chopped brussels sprouts, bacon, and sesame seeds. Serve with chips!


bacon recipe source: Ashley, Baker by Nature (@BakerByNature), December 5, 2014

Monday, June 20, 2016

3955. CHEDDAR BLT BURGERS with TARRAGON RUSSIAN DRESSING

Servings: 6


1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon grated onion
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 pounds ground beef chuck
1 1/3 pounds ground beef sirloin
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slices of tomato
6 slices of red onion

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.


bacon recipe source: Laurent Tourondel, Food & Wine, June 2009

Sunday, June 19, 2016

3954. PAN-FRIED BACON WRAPPED MOCHI

Serves: varies


4 round pieces plain mochi (komochi), thawed
8 slices bacon
4"-6" bamboo skewers

Sauce:
¼ c. soy sauce
¼ c. sugar
Squirt of Sriracha sauce (optional)

For the sauce: Warm soy sauce and sugar in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in Sriracha sauce if desired. Set aside.

Cut each mochi round into 6 wedge pieces. If mochi is too hard to cut, place in microwave on high for 10 seconds at a time, until it gives in slightly when pressed. Do not let it get too soft, or it will be sticky and difficult to cut.

Cut bacon slices into thirds.

Place each piece of mochi on the end of one slice of bacon, then roll up with the bacon. Secure the end while threading onto a skewer. Place 2-3 pieces of bacon wrapped mochi onto each skewer, leaving a fingerswidth of space between pieces.


Heat a large cast iron skillet on high heat for a couple of minutes. Place as many skewers that will fit, leaving 1-2" between each.Lower heat to medium. Turn the skewers over every 30-45 seconds. After a minute, lower heat again to medium low, and keep turning the skewers. They are ready when bacon is cooked through and crispy, and the mochi is soft and oozy-- approximately 10-12 minutes. Remove from pan and serve immediately with sauce. Drain grease from pan between batches.


bacon recipe source: Lori, Guava Rose (@guavarose), August 22, 2014

Saturday, June 18, 2016

3953. SPICY BACON ONIGIRI

Filling:
2 strips of finely chopped, crispy thick-cut bacon & the rendered fat
1 tablespoon of finely chopped fresh parsley
2 tablespoons of mayonnaise
1 tablespoon of panko Japanese bread crumbs
1/4 teaspoon or to taste Sriracha chili sauce

Onigiri:
1 full pot of cooked, cooled short grain white rice, ideally sushi rice
1 package of nori seaweed sheets

Cut the nori in half diagonally with a pair of scissors. Take all the filling stuff, put it in a bowl, and stir very well. Form rice “patties” with your hands that are about a half inch thick and about 2 1/2 inches across. Take a small spoonful of the filling, put it on one patty, put a second on top, and mould into a ball or triangle shape, depending on how traditional you like your onigiri. Fold the triangular piece of nori around the rice ball when you’re ready to eat (don’t put it on in advance or it gets soggy and nasty).


bacon recipe source: Christopher S. Penn, June 26, 2011

Friday, June 17, 2016

3952. BACON, PEAR, and RASPBERRY GRILLED CHEESE

serves: 2


4 slices sturdy, grainy wheat bread
3 tablespoons raspberry preserves
¼ cup thinly sliced red pear
8 slices cooked bacon
4 slices Muenster cheese
1-2 tablespoons butter

Preheat griddle or panini press to medium-high heat.

Assemble 2 sandwiches in this order: bread, 1½ tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread.


Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.


bacon recipe source: Lindsay Ostrom, Pinch of Yum (@pinchofyum), December 7, 2011

Thursday, June 16, 2016

3951. BACON CHOCOLATE MORNING CUPCAKES

Makes: 18


2 cups flour
1¼ cups brown sugar
2 tsp. instant espresso powder (on the coffee aisle)
1½ tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
1/2 cup butter, softened
1 very ripe medium banana mashed
1 egg
3/4 cup miniature chocolate chips
1/3 cup cooked bacon crumbled
Bacon Oat Crumble (optional topping; recipe below)
1/2 cup chocolate chips melted

Preheat oven to 350°F and line 18 muffin cups with paper liners.

Stir together flour, brown sugar, espresso powder, baking powder, baking soda and salt in a large bowl with an electric mixer. (Don’t worry if there are a few lumps of sugar.)

Add milk, butter and banana; beat for about 1 minute on medium-low speed. Add egg and beat for 1½ minutes more on medium-high speed. Stir in chocolate chips and bacon.


Pour batter into prepared muffin cups and sprinkle with Bacon Oat Crumble, if you like. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before drizzling with melted chocolate.

Bacon Oat Crumble: Using your fingertips, mix 1 cup oats, 1/3 cup brown sugar, 1/4 cup crumbled cooked bacon, 2 tbsp. softened butter and 1 tsp. instant espresso powder in a medium bowl until crumbly. Sprinkle over cupcake tops before baking.


bacon recipe source: Raley's Supermarkets (@raleys), 500 West Capitol Ave., West Sacramento, CA 95605

Wednesday, June 15, 2016

3950. MOCHA LATTE BACON DANISH

8 servings


6 oz cream cheese, softened
1/4 cup powdered sugar
1 can refrigerated crescent dinner rolls
1 egg, beaten
6 slices bacon, chopped
1/2 cup chocolate flavored hazelnut spread
2 teaspoons instant espresso powder

Heat oven to 350°F. Line large cookie sheet with parchment paper. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth.

Remove dough from can; do not unroll. Cut into 8 slices. Place cut side down 2 inches apart on cookie sheet. Press each slice into 3-inch round. Press 1 1/2-inch-wide indentation in center of each round. Spoon 1 1/2 tablespoons cream cheese mixture into each indentation. Brush edges with beaten egg.

Bake 15 to 20 minutes or until golden brown. Cool 10 minutes.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 15 minutes, stirring frequently, until crisp. Drain well.


In small microwavable bowl, mix chocolate hazelnut spread and espresso powder. Microwave on High 30 seconds; stir. Drizzle over rolls. Sprinkle with bacon.


bacon recipe source: Marla Clark, Albuquerque, New Mexico, Bake-Off® Contest 46, 2013; Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

Tuesday, June 14, 2016

3949. BACON PROVOLONE PENNE PASTA BAKE

Yields 4


12 ounces uncooked penne pasta
3 cups marinara sauce
1 cup water
1 pound bacon
14 slices provolone cheese
cooking spray

Preheat oven to 375 degrees F.

Cook bacon in a large pan over medium-high heat until crispy enough to crumble. Drain on paper towels, blotting off excess grease. When cool enough to handle, crumble into 1/2 inch or smaller pieces.

Spray a 9 x 13 baking dish with cooking spray.Mix the sauce with a cup of water, and pour one cup on the bottom of the prepared baking pan. Pour half of the uncooked pasta over the sauce in an even layer. Layer 6 slices of provolone on top of the pasta and sprinkle with half of the crumbled bacon. Top with remaining pasta, sauce, and bacon, put the remaining cheese on the side.

Bake in the preheat oven for about 40 minutes, or until the pasta is soft. Stir well, top with remaining cheese, and return to the oven for about 5 minutes, or until cheese is melted. Serve with a salad and garlic bread, if desired.


bacon recipe source: Bernadette Martin (@BernadetMartin), Rants From My Crazy Kitchen, February 8, 2014

Monday, June 13, 2016

3948. BACON, STEAK and TOMATO SANDWICH

Serves 4


4 boneless top sirloin steaks, 1/4-inch thick
4 tablespoons butter
4 (6-inch) sub buns
1/2 pound shredded Gouda cheese
2 tomatoes, thinly sliced
1/2 pound bacon, cooked
Steak seasoning to taste
Whole-grain mustard to taste

Season steak; panfry to desired doneness.

Melt 1 tablespoon of butter in skillet over medium-high heat. Brown cut side of bun, top and bottom. Flip bun slices over when browned and top each with Gouda cheese. On half of the sandwich, place steak, sliced tomato and bacon. Place toasted bun top on sandwich and flip over one more time to continue melting cheese.

Keep prepared sandwich warm in the oven while cooking the other sandwiches. Serve with mustard.


bacon recipe courtesy of: Certified Angus Beef® , Certified Angus Beef LLC, 206 Riffel Road, Wooster, Ohio 44691

Sunday, June 12, 2016

3947. HONEY BACON GLAZED CHICKEN

Serves: 4-6 servings


For the marinade:
4 boneless skinless chicken breasts
1/3 cup balsamic vinegar
3/4 cup olive oil
3 Tbsp brown sugar
2 Tbsp steak seasoning
2 tsp fresh rosemary, minced (can substitute 1/2 tsp dried rosemary leaves)

For the glaze:
8 slices bacon, chopped
3/4 cup honey
3 Tbsp Worcestershire sauce
1 Tbsp hot sauce

Marinate the chicken: To a large ziploc bag, add the marinade ingredients, twist with your hand (or zip closed) and shake to combine well. Pierce chicken breasts with a fork a few times, add to bag, seal, place on a plate and refrigerate for 2 hours, or up to 2 days.

Make the glaze: Chop bacon into small slices and add to a large sauce pan. Cook until crisp, remove to a paper towel lined plate. Drain grease from the saucepan, but do NOT wipe it clean.

Add remaining glaze ingredients, whisk to combine. Heat over MED heat until it bubbles up. Add cooked bacon and cook for 2 minutes.

Remove from the heat and set aside to cool. It will thicken as it cools.

Cook the chicken: Preheat grill or large skillet on MED-HIGH heat. Add a drizzle of olive or vegetable oil and cook chicken for about 4-5 minutes per side, or until cooked through and juices run clear.

Top chicken with bacon glaze.


bacon recipe source: Amanda, The Chunky Chef (@The_Chunky_Chef), June 2015

Saturday, June 11, 2016

3946. TROUT with CRISP BACON CRUST

Serves 4


2 rashers streaky bacon
2 sprigs thyme
1 lemon, zested and cut into quarters
50g fresh bread crumbs
4 rainbow trout fillets
2 tbsp olive oil

Heat oven to 425F/220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet. Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes. 


bacon recipe source: Good Food magazine, BBC, September 2007

Friday, June 10, 2016

3945. BROAD BEAN and MINT RISONI with CRISPY BACON

Serves 4


3 cups broad beans, podded (fresh or frozen)
1 1/3 cups risoni or orzo pasta
1 clove garlic, minced
juice of ½ lemon juice
¾-1 cup parmesan cheese, grated
1 cup mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
3-4 rashers free-range bacon, diced
¼ cup pine nuts

Pour boiling water over broad beans. Stand for one minute then drain and allow to cool before popping their dull skins to reveal the bright green beans.

While you are shelling the broad beans, cook pasta in boiling salted water (as this job takes about the same time for the pasta to cook) until al dente.

Cook shelled broad beans in boiling salted water for 1-2 minutes, then drain. Set aside half of the broad beans whole, and mash the other half of the broad beans with the garlic and lemon juice.

Heat a little olive oil in a fry pan and fry bacon and pine nuts until bacon is crispy, about 3-4 minutes.

Spoon out ½ cup of the pasta cooking water and reserve, before draining the pasta. Tip drained pasta back into the pot with the reserved cooking water, mashed broad beans, whole broad beans, parmesan, mint and olive oil.

Toss together and season with salt and freshly ground black pepper to taste.

To serve, divide between bowls and sprinkle over crispy bacon and pine nuts.


bacon recipe source: Nadia Lim (@nadialimchef)