Friday, July 31, 2009


1/2 pound bacon, coarsely chopped
1 large yam (orange-fleshed sweet potato), scrubbed and patted dry
1/2 cup buttermilk, plus more as needed
1 large egg, beaten
2 cups all-purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground allspice
vegetable oil for deep-frying
pure maple syrup for serving

Cook the bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Prick the yam and baked it in a 400 degree oven until tender. (For the quick version, microwave the yam on high for about six minutes.) Once the yam is cool, spoon the flesh into a bowl and mash with a potato masher. Place 1/2 cup of the mashed yam in a large bowl. Whisk in the egg and buttermilk.

Sift the flour, sugar, butter, baking powder, salt, nutmeg, and allspice into a bowl. Use a pastry cutter and combine until a fine meal forms. Add the flour mixture to the yam mixture and stir until a soft dough forms, add more buttermilk as needed if the dough is too dry. Add the bacon and stir until just distributed. Cover the bowl with a towel and let stand for 10 minutes.

Line a baking sheet with paper towels. Pour vegetable oil to a depth of 1 1/2 inches into a Dutch oven [I recommended a Fry Daddy]. Heat the oil over medium heat until it registers 350-degrees Fahrenheit. Drop tablespoons full of the dough, 5 or 6 at a time, into the oil and fry, turning occasionally, until cooked through and brown, about 3 minutes. Using a slotted spoon, transfer the fritters to the baking sheet. Place in the oven to keep warm. Repeat with the remaining batter, letting the oil return to temp between each batch. Serve the fritters hot with maple syrup.

bacon recipe courtesy of: Life at the Condo with Baby, February 19, 2009

Thursday, July 30, 2009


serves 10-12

1 cup chopped onion, sauteed
4 15-ounce cans white hominy (drain and reserve)
1/2 cup hominy liquid
1 tablespoon juice from pickled jalapenos
1/2 pound cheddar cheese, grated
10 slices bacon, fried crisp and chopped (reserve drippings)
1 cup chopped green chiles
1-2 pickled jalapenos, seeded and chopped

Saute the onions in bacon drippings and put aside. Heat the hominy in a separate saute pan, stirring often. When heated thoroughly; add the hominy liquid and jalapeno juice, bring back to a high temperature and add 3/4 of the cheese. When the cheese melts, add half the peppers and bacon and all the onion. Pour into a 9x13 inch baking pan and sprinkle with remaining cheese, bacon and peppers. Bake at 325 degrees until cheese on top melts, about 15 minutes. (40 minutes if refrigerated).

bacon recipe courtesy of: New Mexico Chili, 2315 Hendola N.E., Albuquerque, New Mexico 87110

Wednesday, July 29, 2009


serves 6

1 frozen prepared deep-dish pie crust
8 ounces fire-roasted mild Hatch or other chile peppers, seeded and sliced into strips of varying size
8 ounces shredded cheddar–Monterey Jack cheese blend
1/4 cup chopped Texas sweet or Vidalia onions
1/2 teaspoon olive oil
4 large eggs, beaten
1/4 cup wood chips, soaked in water and drained, or 1/2 cup dry wood chips for a gas grill
8 ounces hickory- or maple-smoked bacon, cooked until crisp and chopped

Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.

Line the bottom and sides of the pie crust with the chile pepper strips, reserving a few to garnish the top of the pie. Top with the cheese, spreading it out evenly over the bottom of the crust.

In a small sauté pan over medium heat, sauté the onions in the olive oil until softened, about 3 minutes. In a medium-size bowl, combine the eggs and onion, then pour the mixture over the cheese. Arrange the reserved chile pepper strips on the top of the pie.

When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the pie on the indirect side of the grill. When the smoke starts to rise, close the lid.

Smoke bake the pie at 350°F for 40 to 45 minutes or until the crust has browned, the filling has set, and the pie has a mild, smoky aroma. Sprinkle with the bacon before serving.

bacon recipe courtesy of: Ardie A. Davis, "25 Essentials: Techniques for Smoking," Epicurious, August 2009

Tuesday, July 28, 2009


serves 4

8 ounces cream cheese or Neufchâtel cheese, at room temperature
1/2 cup shredded sharp cheddar cheese
12 large jalapeño chiles (green, red, or both), cored and seeded
1 empty cardboard egg carton, lid removed, or a metal jalapeño popper rack
12 pecan halves, toasted
8 ounces thin-sliced smoked bacon
1/2 cup wood chips, soaked in water and drained, or 1 cup dry wood chips for a gas grill

To make the popper filling, combine the cheeses in a medium-size bowl and stir them together with a fork. Put the cheese mixture in a gallon-size zipper-top plastic bag and cut a small hole in one corner of the bag. Squeeze each jalapeño full of the cheese mixture. Place the cheese-filled jalapeños in the egg carton. Push a pecan half into each pepper. Wrap a half strip of bacon around each jalapeño and secure with a toothpick.

Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.

When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the jalapeños on the indirect side of the grill. When the smoke starts to rise, close the lid.

Smoke the peppers at 350°F for 1 hour and 15 minutes until the bacon is cooked and the jalapeño have a smoky aroma.

bacon recipe courtesy of: Ardie A. Davis, "25 Essentials: Techniques for Smoking," Epicurious, August 2009

Monday, July 27, 2009


makes 4 servings

6 bacon slices
1 ripe 6-to 8-ounces avocado, pitted and peeled
1/4 cup mayonnaise
1/3 to 1/2 cup water
3 tablespoons fresh lemon juice
1 (6-inch) piece baguette or Italian loaf, halved lengthwise
2 tablespoons olive oil, divided
1 pound turkey cutlets
1 (10-ounces) bag chopped romaine
2 cups shredded cabbage or coleslaw mix
2 medium tomatoes, chopped
Equipment: a 2-burner grill pan

Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain. Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary. Heat grill pan over medium-high heat until hot. Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces. Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips. Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing. Toss just before serving and serve remaining dressing on the side.

bacon recipe courtesy of: Gina Marie Miraglia Eriquez, Gourmet, August 2009

Sunday, July 26, 2009


sea salt
extra virgin olive oil
1/4 pound good quality applesmoked bacon, cut into thin slices
2 small sweet onions, peeled and halved or quartered (depending upon size)
1 pound cremini mushrooms, sliced
4 garlic cloves, peeled and smashed
needles from 2 small fresh rosemary sprigs
cracked black pepper
1 pound tagliatelle pasta (or any wide ribbon egg pasta)
1/2 stick cold butter, cut into smaller pieces
1/2 cup freshly grated Parmigiano-Reggiano (plus extra for the table)
1/2 cup chopped fresh Italian parsley

Fill a large pot with water and bring to a boil over high heat.

In a large skillet, heat 3 tablespoons (or 3 count) of olive oil over medium heat. Add bacon and onions and cook until carmelized (about 8 minutes). Add the mushrooms, garlic and rosemart and cook until mushrooms are well carmelized (about 12+ minutes) Season with salt and pepper and scrap mushroom mix into a serving bowl. Cover to keep warm. Do not wash the skillet!! Set aside.

Place pasta in water. Cook until al dente (approximately 8-9 minutes). After pasta has been cooking about 4 minutes when it’s about half way done, take a cup of the pasta water and place in the same skillet used for the mushrooms. Add cold butter pieces and simmer over medium heat until the liquid reduces to a sauce-like consistency (about 10 minutes)

Drain the pasta and place it in the bowl with the mushroom mixture. Pour in the hot butter sauce. Add the Parmigiana, cracked black pepper and parsley. Toss lightly and serve with more cheese.

bacon recipe courtesy of: Laura's Best Recipes, July 11, 2009

Saturday, July 25, 2009


serves one

2 tablespoons olive oil
2 slices bacon, diced
2 spring onions, chopped
pinch chili flakes
2/3 tin tomatoes
4-5 sheets pasta, cut into thick strips
Pecorino cheese to grate
3-4 basil leaves to garnish

Heat the oil and fry the bacon and spring onions in the olive oil for 3-4 minutes. Add the chili and tomato and simmer for two minutes. Cook the pasta strips in boiling water for 3-4 minutes until tender. Drain and add to the pasta sauce. Toss through and serve with the cheese and basil on top.

bacon recipe courtesy of: Gino D'Acampo, Ready Steady Cook, BBC Food

Friday, July 24, 2009


yields 8-10 servings

1 (6-8 lb) goat shoulder
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic salt
6 slices of bacon

Trim fat from shoulder or ham. Rub salt, pepper and garlic salt into surface of meat. Wrap bacon slices around meat. Place on large aluminum foil rectangle and wrap to form tight package. Chill unfrozen meat overnight in refrigerator; store frozen meat in refrigerator for 24 hours. Cook on gas grill over low heat for 2 ½ hours.

bacon recipe courtesy of: Ruble C. Conatser, Jr., Mountain Goat Ranch,

Thursday, July 23, 2009


serves 10; yields 3 cups

5 strip(s) medium-thick bacon (full-flavored smoky bacon is great here)
3 medium-large, ripe avocados (about 1 1/4 pounds)
1/2 medium-large white onion, chopped into 1/4-inch pieces
2 canned chipotle chilies in adobo, up to 3 chilies, to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out, and finely chopped
1 medium-large, round, ripe tomato, cored and chopped into 1/4-inch pieces (see Tip)
1/4 cup(s) loosely packed, coarsely chopped fresh cilantro, thick bottom stems cut off
1 tablespoon(s) fresh lime juice, up to 2 tablespoons

In a large, 10-inch skillet, cook bacon in a single layer over medium heat, turning occasionally, until crisp and browned, about 10 minutes. Drain on paper towels, then crumble into small pieces.

Cut around each avocado, from stem to blossom end and back again, then twist 2 halves apart. Scoop out pit and discard. Scoop flesh from skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash avocados into a coarse puree.

Scoop onion into a small strainer and rinse under cold water. Shake off excess water and transfer to bowl, along with chipotle chilies, tomato, cilantro (save a little for garnish if you wish), and about 2/3 bacon. (If guacamole isn't being served right away, don't add bacon until just before serving, because it loses crispness as it sits in guacamole.) Gently stir to combine all ingredients. Taste and season with salt (usually about 1/2 teaspoon) and enough lime juice to add a little sparkle.

Cover with plastic wrap directly on surface of guacamole and refrigerate until ready to serve. Scoop guacamole into a serving dish, sprinkle with remaining bacon (and cilantro if you have it), and you're ready to serve.

Tip: If the tomato is really ripe and juicy, cut it in half width-wise (across its "equator"), then gently squeeze out the jellylike seeds from each half. That will keep the guacamole from being runny.

bacon recipe courtesy of: Rick Bayless |, Hearst Magazines Digital Media,

Wednesday, July 22, 2009


serves one

1 chicken breast
smoked bacon
tagliatelle, a flat pasta like linguini, but wider
Jarlsberg cheese (or Emmenthal)
2 teaspoons green pesto
1-2 glasses white wine

Take the chicken breast and unfold the gujon (the strip underneath). Put in a thick slice of brie and fold back. Paint the chicken breast with garlic butter, then wrap the chicken in some smoked bacon. Try to lay the bacon so the chicken is well covered. Then place in an oven at 180 degrees C. (350 degrees F.) for 45 minutes. While this is cooking, gently fry some crushed garlic in butter, add 1-2 glasses of white wine and allow to reduce. Put the tagliatelle on to cook, add the cream to the garlic and white wine mix. When this thickens, add 2 teaspoons of Pesto. Add this sauce to the cooked and drained pasta. Finally mix in grated jarlsberg to the pasta to taste.
Serve a bed of pasta on a plate, and place the chicken parcel on top. Pour some of the sauce from the chicken pan over the chicken, and enjoy!!

bacon recipe courtesy of: Hamish Redpath,, United Kingdom,

Tuesday, July 21, 2009


makes four servings

4 ounces sliced bacon, cut into 1-inch strips
1 medium onion, thinly sliced
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Brie, rind removed, cheese cut into 1-inch chunks
12 ounces fusilli
salt and freshly ground pepper
3 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the broiler and position a rack 6 inches from the heat. In a deep, medium skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Drain the bacon on paper towels and discard all but 1 tablespoon of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring, until softened and lightly browned, about 6 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and whisk until the sauce is thickened and bubbling, about 3 minutes. Turn off the heat and stir in the Brie until completely melted.

Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente; drain well.

Add the fusilli to the sauce in the skillet and toss. Add the bacon and season with salt and pepper. Transfer the pasta to an 8-inch baking dish and sprinkle the Parmigiano-Reggiano on top. Broil for 5 minutes, until the cheese is golden, shifting the pan for even browning.

bacon recipe courtesy of: Grace Parisi, Food & Wine

Monday, July 20, 2009


1 brown rice tortilla wrap
3 slices of smoked turkey
dab of your favorite pesto
3 slices of cooked and crispy bacon
A handful of crisp baby lettuce greens
5 grape tomatoes, halved
sea salt and fresh ground pepper
olive oil, as needed

Heat up the grill on medium high. Lay your tortilla flat. Add the smoked turkey slices. Spread some pesto on the turkey. Add the cooked bacon strips, baby greens, tomatoes. Season with sea salt and pepper. Roll up and lightly brush with olive oil. Place gently on the grill and lower the top. After two to three minutes, open the grill and turn the roll-up on its side (to keep it rounder and less flat); lower the grill top again- gently- and heat through- maybe three minutes. Slice in half and consume with gusto- or wrap in foil for picnics. These wraps travel well in a cooler.

bacon recipe courtesy of: Karina Allrich, Karina's Kitchen, Los Angeles, California

Sunday, July 19, 2009


yields four servings

The pudding:
5 pounds fresh fava beans, shelled
2 eggs
1/4 cup yogurt cheese (see note)
2 scallions, green part only, minced
1 teaspoon kosher salt
freshly ground pepper to taste
olive oil spray

The garnish:
3 slices bacon, diced
3 cups stemmed and sliced shiitake mushrooms
2 cups arugula leaves
1/2 teaspoon kosher salt
freshly ground pepper to taste

To make the pudding, bring a large pot of water to a boil. Add the beans and blanch until soft, about 8 to 10 minutes. Drain and rinse under cold running water. Slip their skins off. Set aside 1/2 cup of beans and put the rest into a blender. Add the eggs, yogurt cheese, scallions, salt and pepper and blend until smooth.

Spray 4 6-ounce ramekins with the olive oil and divide the bean mixture among them. Place them in a steamer basket over barely simmering water. Cover and steam until puddings are set, about 25 minutes.

To make the garnish, cook the bacon in a medium-size nonstick skillet until browned. Remove with a slotted spoon and reserve. Pour off the fat. Add the shiitakes to the skillet and cook over medium heat until softened, about 5 minutes. Add the arugula and cook until almost wilted. Remove from the heat and stir in the bacon, salt and pepper.

To serve, run the tip of a small knife around the inside edge of the ramekins to loosen the puddings. Invert each onto the center of a plate and surround with the shiitake mixture. Sprinkle with the reserved fava beans and serve immediately.

NOTE: To make yogurt cheese, drain plain nonfat yogurt in a paper-towel-lined sieve for several hours.

bacon recipe courtesy of: Molly O'Neill, "The Shell Game," The New York Times, August 13, 1995

Saturday, July 18, 2009


makes 4 (main course) servings

1/2 pound sliced bacon, chopped
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons hot red-pepper flakes
1/4 cup fresh lemon juice
32 small (less than 2 inches wide) hard-shelled clams, scrubbed
3/4 pound linguine
1/2 cup chopped flat-leaf parsley
Equipment: a 13-by 9- by 2-inch disposable foil pan

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .

Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.

Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.

Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)

Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.

Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

bacon recipe courtesy of: Chris Schlesinger and John Willoughby, Gourmet, June 2009

Friday, July 17, 2009


4 lb. gianduja chocolate
1 lb. peanut butter
8 oz. praline paste
4 cups feuillitine (or chopped-up cornflakes)
1½ teaspoon sea salt
1 lb. bacon

Combine the chocolate, peanut butter and praline paste in a double boiler and melt over low heat. Stir in the feuillitine and salt. Spread the chocolate mixture evenly on a large pastry sheet and refrigerate until solid. Cut the chocolate into strips. Brunoise the bacon (dice it really small) and cook in a pan until it's almost burned. Transfer it to a paper towel to soak up some of the fat. Using a crème brûlée torch, quickly heat the top of the chocolate strips to soften. Cover the top with bacon.

bacon recipe courtesy of: Chefs Jon Shook and Vinny Dotolo, Animal, 435 N. Fairfax Avenue, Los Angeles, California 90036, 323-782-9225

Thursday, July 16, 2009


makes six servings

2 ears corn, shucked
extra-virgin olive oil, for brushing and drizzling
kosher salt
4 strips bacon, julienned
2 Fresno chile peppers, cut into thin rounds
3 to 4 tablespoons red wine vinegar
4 scallions, thinly sliced on the bias
6 thick slices baguette
2 cloves garlic

Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.

Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.

Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture.

bacon recipe courtesy of: Anne Burrell, Food Network Magazine

Wednesday, July 15, 2009


makes six burgers

1/3 cup salad dressing
¼ cup barbecue sauce
1 tablespoon red wine vinegar
2 tablespoons sugar
1 tablespoon minced red onion
1 cup thinly shredded/sliced purple cabbage
1 ½ cups thinly shredded/sliced green cabbage

Mix salad dressing, BBQ sauce, vinegar, sugar and red onion in medium bowl. Add cabbage and mix well; keep cool.

2 lbs. 85% lean ground beef
2 teaspoons salt
½ cup grated cotija cheese
½ cup chopped roasted peeled poblano chiles
¼ cup finely chopped sweet onion
1 ½ cups whole kernel sweet corn
1 tablespoon blackstrap molasses
¼ cup strongly brewed coffee
2 teaspoons ground black pepper, divided
Olive or vegetable oil for grill
9 strips pepper bacon, cut in half
4 oz. goat cheese, thinly sliced
6 large split onion rolls
2 tablespoons salad dressing

Heat grill to medium heat. Crumble beef into large bowl. Add salt, cotija cheese, chiles, onion, corn, and ½ teaspoon black pepper. Mix gently and form into 6 patties.

Mix molasses, coffee and remaining black pepper. Brush over burgers and let rest 5 minutes, or until slightly dried on surface. Rub grill with oil.

Grill patties and bacon 6-8 minutes per side, or until medium (or desired doneness) and bacon is done. Last minute of cooking, top patties with cheese and lightly toast cut side of rolls on outer edges of grill.

Spread bottom halves of rolls lightly with salad dressing and place hot patty on each. Lightly press three pieces of bacon into the cheese on each patty. Spread about 1/3 cup slaw on top of patty and finish with the top of the roll. Serve immediately.

bacon recipe courtesy of: Leah Lyon, Ada, Oklahoma | MIO Recipe Roundup Contest 2009 1st Place Mouthwatering Main Entrée

Tuesday, July 14, 2009


serves 4-6

250 grams bacon, cut into short strips
180 grams halloumi cheese, sliced
100 grams baby spinach
1 small red onion, halved and thinly sliced
1/2 cup sun-dried tomato, drained (reserve the oil)
1/2 cup kalamata olive, pitted and sliced
2 tablespoons olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
2 tablespoons capers, chopped
1 long red chili, finely chopped

Heat a large frying pan over moderate heat. Cook and stir bacon for 3-4 minutes, or until brown. Transfer to paper towel to drain. Reheat pan; add haloumi. Cook for 1 minute each side or until golden brown. Remove from heat. Place spinach, onion, bacon, tomato, olives and haloumi in a large bowl. Whisk reserved oil, olive oil, garlic, juice, capers and chilli in a small jug. Drizzle dressing over bowl of salad; toss to combine. Serve at once with grilled pide or sausages.

bacon recipe courtesy of: Sara,, April 18, 2009

Monday, July 13, 2009


1/4 cup kosher salt
2 tablespoons granulated sugar
1 1/2 teaspoons ground chipolte chile powder
zest of 1 lime

4 slices of bacon
10 medium tomatillos, husked and rinsed
2 medium Anaheim chile peppers, roughly chopped
1 small yellow onion, roughly chopped
1 large garlic clove
1 cup loosely packed fresh basil leaves
1 tablespoon extra virgin olive oil
1 teaspoon fresh lime juice
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic

Whisk the brine ingredients with 1 quart of cold water until the salt and sugar are dissolved. Place pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place in a bowl and refrigerate for 6-8 hours.

Cook bacon in a large skillet over medium heat. Remove from pan and drain on paper towels, but leave the melted bacon fat in the skillet. Add tomatillos, chile peppers, onion, and garlic. Cover skillet and cook over medium heat until tomatillos begin to collapse and chiles are tender. Transfer the mixture to a food processor or blender. Add the remaining salsa ingredients. Process until smooth. Finely chop the drained bacon and add to salsa.

Remove pork from bag and discard the brine. Pat dry with paper towels. Lightly coat pork with oil and season evenly with salt, pepper, and garlic. Let sit at room temperature for 20-30 minutes.

Grill over direct medium heat. Turning and rotating every 10 minutes for even cooking. Remove when done. Reheat salsa and serve warm with your delicious pork chops.

bacon recipe courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130, 1-800-365-5502

Sunday, July 12, 2009


2 chicken breasts, cooked and finely diced or shredded
12 small flour tortillas
1 large yellow onion, thinly slicede and caramelized
bbq sauce
2 small cans of chopped green chilis
10 slices of crispy cooked bacon, chopped
1 large can of green tomatillo enchilada sauce
2 tomatoes, finely diced
3 cups shredded Cheddar
3 cups shredded Monterey Jack

Preheat oven to 350 degrees. Spread a layer of green enchilada sauce in the bottom of a baking dish that has been sprayed with cooking spray. Combine chicken, BBQ sauce, red onion, ¾ of the bacon and caramelized onion. Fill each tortilla with BBQ chicken mixture, tomato, green chili and cheese. Roll the tortilla and place enchilada seam side down in the baking dish. Repeat with all tortillas. Top enchiladas with green enchilada sauce, lots of cheese and remaining bacon. Bake for 30 minutes or until the enchiladas are bubbly and the cheese is lightly browned.

bacon recipe courtesy of: Tracy Wheeler, Tastebook, Berkeley, California

Saturday, July 11, 2009


serves six

6 slices bacon roughly chopped
2 onions finely diced
jalapeno peppers, seeds removed and minced
2 cups grated cheddar cheese
1 bag restaurant style tortilla chips

Preheat oven to 400°F. Heat a skillet over medium-high heat and add bacon. Let brown and then add onions and jalapeno and cook until they have softened and are beginning to caramelize. Cool slightly and then pour into a bowl and add grated cheese. Toss to combine. Spread the tortilla chips in a single layer on a large baking sheet and top each one generously with a spoonful of the cheese mixture. Bake for 10 minutes or so until chips are golden and cheese is melted and bubbling.

bacon recipe courtesy of: Michael Smith, Chef At Home, LifeStyle FOOD, GPO Box 2692, Sydney NSW 1044, Australia

Friday, July 10, 2009


serves six

For the Candied Bacon: 8 ounces slab bacon, sliced 1/4-inch thick (about 6 to 8 slices)
1/4 cup honey
1 teaspoon Chinese five-spice powder

For the Salad: 2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon Chinese five-spice powder
1 large Fuji apple, cored and thinly sliced
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1/4 teaspoon coarse-ground black pepper
8 cups assorted micro-greens or European mixed salad greens

For the Poached Eggs:
1 tablespoon white wine vinegar
6 large eggs
five-spice powder (for garnish)

For the Candied Bacon, arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake in preheated 400°F oven 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into a glass measuring cup. Set aside. Microwave honey and five-spice powder in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

For the Salad, mix water, lemon juice and five-spice powder in small bowl. Add apple slices; toss to coat well. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside.

For the Poached Eggs, fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

To serve, divide greens among 6 plates. Top each with a poached egg. Sprinkle eggs with additional five-spice powder. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately.

bacon recipe courtesy of: McCormick & Company, Inc., 18 Loveton Circle, Sparks, Maryland 21152, 410-771-7301

Thursday, July 09, 2009


2 pounds skirts steak
1 loaf of country style bread, thick cut slices toasted on a sheet tray
1 head Bibb lettuce, separated leaves
3 medium vine-ripened tomatoes, thick-cut slices
8 strips of bacon, fried until crispy
2 cloves of garlic
extra-virgin olive oil
kosher salt and freshly ground black pepper
1 cup mayonnaise
1/4 cup fresh basil
3 tablespoons chopped fresh chives
1 tablespoon lemon juice

Begin by making the basil mayonnaise so the flavors have time to come together. Combine all the ingredients in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.

Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.

To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.

bacon recipe courtesy of: Tyler Florence, AOL Food

Wednesday, July 08, 2009


serves 6

For the soup
900 grams bacon
500 grams fresh haricot beans
500 grams fresh red kidney beans
500 grams large runner beans or large flat green beans
4 large courgettes (zucchini), diced (but not peeled)
4 medium-sized potatoes, diced
1 tomato, skinned and pipped, and cut into pieces
1 thinly sliced white onion
salt and pepper from the mill

For the pistou
2 to 4 cloves of garlic (according to taste)
leaves and tender shoots of 3 sprigs of basil
1 tomato, skinned and pipped, and cut into pieces
80 grams gruyère, finely grated
80 grams matured Dutch cheese, finely grated
olive oil

Shell the haricot and kidney beans and prepare and trim the flat green beans into inch-length sticks. Prepare the other vegetables. In a large pan put 2 litres of water to heat. If you have opted for the recipe with smoked ham or bacon, remove the rind from the bacon and cut into 6 or 12 equally-sized portions. Place the rind and the meat into the pan, bring to the boil and simmer for about 20 minutes. Remove any scum.

Add the three varieties of beans and continue to simmer for 30 minutes. Season with salt and pepper. If you have added ham or bacon, take into account the salt which the meat will bring to the preparation. Then add the courgettes, potatoes, onion and tomato and cook for a further 20 minutes. At the end of this period, the soup should be nice and thick.

During this time, pound the garlic and basil leaves and shoots using a mortar and pestle. When thoroughly blended, add the tomato and continue the process, and then add the cheese. Finally, slowly blend in sufficient olive oil to obtain a smooth rich sauce. (This operation can be done in a blender if you prefer).

When you are ready to serve, check the seasoning of the soup and remove the bacon rind. Add the pistou to the soup, mix in thoroughly, and cook gently for another 2 minutes.

bacon recipe courtesy of: Philippe Broad, Culturekiosque, Euromedia Group Ltd., 164 Madison Avenue, 5th Floor, New York, New York 10016-5411

Tuesday, July 07, 2009

1520. DATES wrapped in BACON with MARCONA ALMONDS

yields 4 to 6 servings

1/2 pound large Medjool dates, carefully pitted
1/2 cup Marcona almonds
1/2 pound Valdeon cheese
1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths)
6 cups canola oil
Special equipment: 6-inch bamboo skewers

Heat canola oil in a large, heavy-bottomed pot to 475 degrees F.

Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving.

bacon recipe courtesy of: Seamus Mullen, Food Network, 2008

Monday, July 06, 2009


serves four

4 x 100 grams salmon fillet portions
100 grams puff pastry, cut into 4"" discs
100 grams streaky bacon
1 bulb fennel
150 grams leaf spinach

For the sorrel sauce:
½ onion, finely chopped
100ml white wine
100ml fish stock
250ml double cream
1 bunch sorrel

For the butter caramel sauce:
100 grams sugar
100 grams butter
50 ml water

For the sorrel sauce: Pick the sorrel leafs and chop stalks. Keep the leaves to one side. Fry the onions and sorrel stalks in a saucepan, add the fish stock and white wine, reduce down by half. Add the cream and boil until pouring consistency. Taste and season. Pass through a fine sieve.

For the butter caramel sauce: Mix sugar and water together in a bowl. Place in a saucepan. Put over heat and boil until the sugar has turned a golden brown. Remove from the heat and let cool for 1 minute. Carefully whisk in the butter. The sugar will bubble up so great care must be taken. Pour into small blini pans or tart moulds and allow to harden.

Cut fennel into quarters and blanch. Place the salmon on top of the caramel and then the fennel. Push the puff pastry around and cook in the oven at 350F. Slice bacon and cook between two baking trays.

Pan-fry spinach.

To serve, slice the sorrel leaves into fine stips and fold into the sauce. Turn out the tatin and place on a large white plate. Bundle spinach onto the plate and place the bacon on top. Drizzle the sorrel sauce around the plate.

bacon recipe courtesy of: Salmon, Stewart Building, Esplanade, Lerwick, Shetland, ZE1 0LL, United Kingdom

Sunday, July 05, 2009


serves eight

9 oz. rindless streaky bacon
12 oz. chicken breast fillets, cut into pieces
9 oz. lean minced pork
1 onion, finely chopped
1 garlic clove, crushed
2 oz. shelled pistachio nuts
1 small egg, beaten
salt and pepper

Preheat oven to 180°C/fan 160°C/gas 4. Stretch bacon rashers with the back of a knife and use to line a 600ml/1 pint loaf tin, overlapping them slightly and leaving the edges overhanging on one side by about 10cm (4 inches). Put half the chicken into a food processor or blender and blend until finely chopped. Scrape into a bowl and stir in the remaining diced chicken, minced pork, onion, garlic, nuts, eggs, and plenty of seasoning. Spoon the mixture into the tin and fold over the overhanging strips of bacon.

Cover with a double thickness of foil. Put the terrine into a small roasting tin and pour in enough boiling water to come halfway up the side of the tin. Cook in the oven for 1½ hours. Remove the terrine from the roasting tin and leave to cool, then chill until firm.

Turn out and cut into chunky slices.

bacon recipe courtesy of: Michelle, Greedy Gourmet, November 5, 2007

Saturday, July 04, 2009


For the candied bacon:
3/4 pounds of bacon
1/4 cup brown sugar

1 cup sugar
1/3 cup packed golden brown sugar
2 teaspoons instant espresso powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup water
1 tablespoon dark unsulfured molasses
1 ¼ cups (2 ½ sticks) unsalted butter
Kosher salt

Preheat oven to 400 degrees.

For the bacon: On a foil-lined sheet pan, lay out your bacon strips. Coat the top with brown sugar. Bake in the oven for 12-14 minutes, flipping over half way through the baking time.

Allow the bacon to cool until warm, then cut (with scissors) into 1/4-1/2" pieces. Reserve in a separate bowl.

For the toffee: Prepare your mise en place: in a medium bowl, combine sugars, espresso powder, cinnamon, and salt. In a small bowl or measuring cup, combine water and molasses. Butter a sheet pan or line with a Silpat.

Melt butter in a heavy 2 ½-quart saucepan over low heat. Add sugars, espresso powder, cinnamon, salt, water, and molasses; stir until sugar dissolves. Attach a clip-on candy thermometer to side of pan. Increase heat to medium; cook until thermometer registers 290 degrees (and no less!), stirring slowly but constantly and scraping bottom of pan with a silicone spatula, about 20 minutes.

Once you arrive at 290 degrees, remove your pan from the heat, and quickly stir in the candied bacon. Immediately pour the mixture onto your prepared sheet pan; do not scrape the saucepan. Spread toffee to ¼-inch thickness. Use two forks to separate and distribute any bacon that clumps together. And finally, dust the top of the toffee with a light sprinkle of Kosher salt.

Stick the sheet pan in the refrigerator for about an hour (until the toffee is firm.) Break the toffee into pieces and store in an airtight container. Sharing is optional.

bacon recipe courtesy of: Traca Savadogo, Seattle Tall Poppy,, Seattle, Washington

Friday, July 03, 2009


makes two servings

1 slice bacon, chopped
1 small onion, chopped (1/4 cup)
1/4 cup water
1 teaspoon chicken bouillon granules
3 tablespoons uncooked bulgur
1/4 cup shredded zucchini
1/4 cup chopped fresh mushrooms
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1 Rock Cornish hen (1 1/2 lb)
1 tablespoon butter or margarine, melted

In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. In same saucepan, heat water and bouillon granules to boiling. Stir in bulgur; remove from heat. Cover and let stand 15 minutes. Stir in bacon mixture, zucchini, mushrooms and thyme.

Heat oven to 350°F. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush with some of the butter.

Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until thermometer reads 180°F and juices are no longer pink when center of thigh is cut.

Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.

bacon recipe courtesy of: At Work and, Virtual Chef

Thursday, July 02, 2009


serves 8

3/4 pound sliced bacon
1 large head Savoy cabbage (about 2 pounds)
2 bunches mustard greens (about 2 1/2 pounds total)
6 large garlic cloves
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil

Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.

Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.

Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.

bacon recipe courtesy of: Gourmet, 1998

Wednesday, July 01, 2009


yields 10 servings

1/2 cup red wine vinegar
2 teaspoons honey
1/2 small head green cabbage, cored and shredded
1/2 small red onion, thinly sliced lengthwise
1 small carrot, coarsely shredded
salt and freshly ground black pepper
1/4 cup mayonnaise
3 tablespoons grainy mustard
2 tablespoons minced chives
2 tablespoons coarsely chopped flat-leaf parsley
1/8 teaspoon cayenne pepper
1 tablespoon crème fraîche
1 pound thickly sliced bacon
about 1/3 cup all-purpose flour, for dusting
8 medium soft-shell crabs, cleaned
1 long baguette, split lengthwise
lemon wedges, for serving

In a small saucepan, boil the vinegar over moderately high heat until reduced by half. Transfer to a large heatproof bowl and let cool, then stir in the honey. Add the cabbage, onion and carrot, season with salt and black pepper and toss well. Let stand at room temperature for 15 minutes, stirring occasionally. Add the mayonnaise, 2 tablespoons of the mustard, the chives, parsley and cayenne and season again with salt and black pepper.

In a small bowl, combine the remaining 1 tablespoon of mustard with the crème fraîche.

In 2 large skillets, cook the bacon over moderately high heat until crisp, about 6 minutes. Transfer to paper towels to drain. Reserve the bacon fat in the skillets.

Spread the flour on a large plate. Lightly dust the crabs with the flour. Warm the bacon fat over moderately high heat until shimmering. Add the crabs to the skillets and cook, turning once, until golden, about 8 minutes. Drain on paper towels and season lightly with salt.

Arrange the bacon on the bottom half of the baguette and mound the slaw on top. Arrange the fried crabs on the sandwich as close together as possible and drizzle with the mustard crème fraîche. Close the sandwich and use a serrated knife to carefully cut it into 10 pieces. Serve immediately, with lemon wedges for seasoning.

bacon recipe courtesy of: David Lentz, "A Banner Day, Editor's Picks: Grace Parisi's Favorite F&W Recipes," Food & Wine, July 2003