1697. BRAISED NAPA CABBAGE with BACON, RED WINE VINEGAR and MINT

yields four servings


8 ounces bacon, diced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 pounds Napa cabbage, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh mint leaves, thinly sliced

Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.


bacon recipe courtesy of: Bobby Flay, "Irish Pub Grub," Emeril Live

1696. RICOTTA PASTA with FAVA BEANS and BACON

serves two


1 pound ballerine or campanelle pasta
1/2 pound fresh fava beans, shelled
4 strips of thick-cut bacon, cut into 1/2 inch pieces
1 cup ricotta
1/2 cup cream
1/2 cup Romano cheese
1/2 teaspoon fresh grated nutmeg
Salt and pepper, to taste

Bring a large pot of water to a boil, add salt, then the beans, and cook 3 to 5 minutes, or until tender and bright green. Drain and set aside. Fill up the pot with water again, salt and bring to a boil. Cook the pasta until done.

While the pasta is cooking, peel the beans. Peel off white skin by pinching through the skin opposite the growing tip. Press one end of the bean between two fingers to push out the small green bean inside.

Cook the bacon in a heavy saucepan until pink and cooked through. Drain the grease and return to the heat. Add the beans and saute until desired tenderness. Take off the heat and stir in the ricotta, cream, and cheese, mixing until warm. Toss with the pasta and nutmeg. Taste and and add salt and pepper to taste.


bacon recipe courtesy of: Faith Durand, The Kitchn, Apartment Therapy

1695. BACON CORN MUFFINS with SAVORY CREAM CHEESE FROSTING

yields twenty-four muffins


For Muffins:
8 strips bacon
3/4 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar
3/4 cup milk
1 egg
3 tablespoons butter, melted
1 tablespoon reserved bacon fat

For Frosting:
8 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon hot sauce
1 bunch chives, sliced

Special equipment:
2 (24-count) nonstick mini muffin tins
pastry Bag

Preheat oven to 375 degrees F.

Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.

Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.

In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.

Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.

While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.

Transfer mixture to a pastry bag and snip off the end.

Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.


bacon recipe courtesy of: Brian Boitano, "Derby Girls," What Would Brian Boitano Make?

1694. PICKLED HERRING with APPLES and BACON on TOAST

makes six servings


6 ounces pickled herring or herring in wine
2 tablespoons sour cream
2 teaspoons cider vinegar
1 teaspoon chopped chives
freshly ground pepper
6 slices bacon
1 apple, quartered, cored, sliced
1 bunch watercress, chopped
1 teaspoon lemon juice
1 tablespoon olive oil
salt
3 slices bread

Cut herring chunks into smaller pieces. Combine with sour cream, vinegar, chives and pepper to taste in a small bowl. Cook bacon in a skillet over medium heat until crisp. Drain and set aside.

Mix the apple slices, watercress, lemon juice and olive oil in a bowl. Season to taste with salt and pepper. Toast 3 slices of bread and cut each in half diagonally.

Top each piece of toast with bacon. Top bacon with herring mixture. Finish each with a topping of watercress salad.


bacon recipe courtesy of: North Jersey.com, North Jersey Media Group, 1 Garret Mountain Plaza, Woodland Park, New Jersey 07424 | Brian Huston, The Publican, 845 West Fulton Market, Chicago, Illinois 60607

1693. BACON-WRAPPED ELK BACKSTRAPS

2 lbs elk backstraps, cut into 1 1/2 inch pieces/steaks
1-2 lb bacon
3 cups brown sugar
2 cups soy sauce
1/4 cup white sugar

Mix brown sugar and soy sauce together in a bowl. Mix till combined into a soup liquid. Place the meat either in a large freezer bag or a bowl that seals tight with a lid. Let the meat marinade overnight. Remove the backstraps and place on a broiler pan or some sort of slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Wrap bacon around the entire piece of meat, securing the bacon strip with a toothpick. Lightly drizzle remaining marinade over loins, and sprinkle with a small amount of white sugar. Place on center rack in oven and bake at 350°F for 30 minutes for medium cook and until bacon is done.


bacon recipe courtesy of: Lynn Shilley, A Washington Hunter Girl's Blog, Naches, Washington, March 15, 2009

1692. EGG SALAD with BACON and TARRAGON

makes 4 servings


1/2 cup finely chopped celery
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon, or 1 tablespoon each parsley and green onion
2 teaspoons Tabasco
1/4 teaspoon salt
8 hard-boiled eggs, peeled and coarsely chopped
6 cups mixed salad greens
4 slices bacon, cooked and crumbled
12 cherry tomatoes, halved

Combine celery, mayonnaise, tarragon, Tabasco, and salt in a bowl and mix well. Add eggs and mix gently. Divide salad greens between four plates; place a scoop of egg salad on each and sprinkle crumbled bacon on top. Garnish with tomatoes.


bacon recipe courtesy of: Tabasco, McIlhenny Company, Avery Island, Louisiana 70513

1691. BACON and GOAT CHEESE FREE-FORM TART

serves 4 as a main course, 8 as an appetizer


For the crust
1/2 cup unsalted butter, cold
1 1/4 cups all-purpose flour
1/4 cup yellow or white cornmeal, preferably stone-ground
1/2 teaspoon coarse kosher salt
3 ounces cream cheese, cold and cut into 4 chunks
2 to 3 tablespoons ice water

For the filling
8 slices (about 1/2 pound) thick-cut bacon
1 tablespoon olive oil
2 pounds (about 4 large) onions, thinly sliced
1/2 teaspoon coarse kosher salt
1/2 teaspoon fresh thyme leaves
3/4 cup crumbled fresh goat cheese

Milk for brushing the crust

Make the crust: Cut the butter into small cubes and freeze for at least 15 minutes. In the bowl of a food processor fitted with the metal blade, blend the flour, cornmeal, and salt. Add the cream cheese and process for about 20 seconds, or until the mixture resembles coarse crumbs. Add the butter and pulse until no butter is larger than the size of a pea. Add the ice water and process for about 30 seconds, or until a pinch of the dough holds together. If it doesn’t, add more water, a teaspoon at a time. Dump the dough out onto a lightly floured counter. Knead just until it holds together in one piece. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. (If you chill it much longer, give it time to warm up a little before rolling it out.)

Make the filling: While the dough is chilling, cook the bacon in a saute pan or skillet until it is about halfway cooked. Remove the bacon to a plate lined with paper towel and set aside. Discard all but 2 tablespoons of the bacon fat. Put the pan with the remaining bacon fat back over medium heat. Add the olive oil and then the sliced onions and salt. Reduce the heat to medium-low and cook the onions slowly, stirring occasionally, until they are deep golden brown and caramelized, 35 to 45 minutes. Preheat the oven to 375°F (190°C) with a rack in the second-lowest position. On a nonstick baking mat or piece of parchment paper, roll the chilled dough into a rough circle about 1/8 inch thick and 14 to 16 inches in diameter. (The edges do not have to be smooth and neat.) Lift the baking mat with the crust onto a cookie sheet. Spread the caramelized onions over the crust, leaving a 1/2-inch border around the edge. Coarsely chop the bacon and sprinkle it evenly over the onions, followed by the thyme leaves, and finally the goat cheese. Fold the edges of the crust in over the filling, pleating the edges as necessary. Brush the crust with milk. Bake the tart for about 30 to 35 minutes, until the crust is golden. Serve hot, warm, or at room temperature.


bacon recipe courtesy of: Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli. Viking Studio, 2007

1690. BLUE CHEESE STUFFED BACON SLIDERS

serves twelve


16 slices (1 pound) apple-smoked bacon
2 ripe but firm pears
about 1 tablespoon sugar
3 pounds coarsely ground sirloin, chilled
1 tablespoon finely chopped fresh thyme
freshly ground black pepper
6 ounces (about 1/2 cup) crumbled blue cheese, at room temperature
2 tablespoons olive oil, plus about 1 teaspoon
sea salt
24 soft, mini burger buns
2 1/2 cups baby arugula leaves
1 small red onion (about the same diameter as the buns), very thinly sliced
1 pint basket cherry tomatoes (optional)

In a large skillet over medium heat, cook the bacon until crispy, and then drain on paper towels. Cut 8 of the slices crosswise into 3 pieces each; crumble the remaining bacon and set both aside separately.

Peel the pears, halve them lengthwise, and core them. Cut them crosswise into thin slices and put in a bowl. Toss with the sugar and set aside.

In a large bowl, combine the meat, thyme, crumbled bacon, and 1 1/2 teaspoons pepper. Using your hands, knead together lightly. Form the mixture into 48 evenly sized balls (about 1 ounce each). Use the pointed end of an egg to make a small depression in half the patties. Fill them with a little mound of cheese, dividing it evenly among them. Top with the remaining patties, and then pinch them together around the cheese. Make sure the stuffing is completely enclosed. Pat and mold the burgers to fit the buns. The burgers can be shaped and refrigerated, covered, for several hours or overnight.

When ready to cook, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.

Cook the burgers in the skillet, in batches, turning once or twice, about 3 minutes for medium-rare. Do not press down on the patties. Be gentle when you turn the burgers so they do not break open. With a large spoon, baste the sliders several times with the fat in the pan. To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.

While the burgers cook, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill rack.

When the burgers are done, remove them to a warm platter, keep warm, and let rest for several minutes. Meanwhile, heat the remaining teaspoon of the olive oil in a nonstick skillet over medium heat and add the pear slices, or place them on the outside of the grill rack, and cook just until warm and lightly browned. Turn and repeat, then remove to a plate. They should still be crunchy.

To build the burgers, arrange a few leaves of arugula on the bun bottoms. Top each with a pear slice or two, a piece of bacon, and a burger. Add an onion slice and a bun top, and skewer securely together. Add a cherry tomato as a topknot, if you wish, on the skewer. Serve immediately.


bacon recipe courtesy of: Burger Bar: Build Your Own Ultimate Burger, by by Hubert Keller and Penelope Wisner. Wiley, 2009

1689. PEAMEAL BACON SLIDERS

makes 24 sliders


1 small sweet or Vidalia onion
2 tablespoons salted butter
1/2 teaspoon each salt and pepper
1/2 cup sodium-reduced chicken broth
1/4 cup maple syrup
1/4 cup grainy mustard
2 tablespoons olive oil
2 lb peameal bacon, sliced 1/4-inch thick
24 mini-buns or small dinner rolls
24 gherkins, cornichons, small pickled peppers or cocktail onions

Cut onion into 1/4-inch thick rings. In skillet, melt butter over medium heat; cook onion and half each of the salt and pepper until softened, about 8 minutes. Add chicken broth; cook, stirring, until no liquid remains, 8 minutes. Set aside and keep warm. In large bowl, combine maple syrup, mustard, and remaining salt and pepper; set aside. In nonstick skillet, heat half of the oil over medium-high heat; cook bacon, in batches and adding more oil if necessary, turning once, until tender and golden, about 4 minutes. Cut each slice into 4 pieces. Add to maple mixture; toss to coat. Cut buns in half; broil, cut side up, on baking sheet until golden and toasted, about 1 minute. In saucepan, warm bacon mixture over medium heat, 1 to 3 minutes. Stack 4 pieces bacon on each base of bun; top with onions then top half of bun. Secure with gherkin-skewered toothpick.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living.com, # Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100 Toronto, Ontario M2N 6S7 Canada

1688. BACON and CORN-STUFFED TOMATOES with MUENSTER CHEESE

makes six servings


6 medium tomatoes
1 tablespoon butter
1/4 cup sliced green onions
1/3 cup diced green pepper
2 1/2 cups fresh corn kernels (4-5 ears), cut from the cob
2 tablespoons water
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried thyme
6 slices chopped cooked bacon
2 tablespoons mayonnaise
1 1/2 cups shredded Muenster cheese

Slice the tops from the tomatoes. Carefully scoop out the pulp, leaving a shell. A serrated grapefruit spoon or melon baller works well for this. Turn the tomatoes upside down and drain on paper toweling.

Preheat oven to 400ºF (205ºC). Lightly grease a pizza pan or other baking sheet. Set aside.

Heat the butter in a 9 or 10-inch skillet. Add green onions and sauté over a medium heat about 3 minutes. Add green pepper and sauté 2 to 3 minutes longer.

Add the corn kernels, water and thyme. Bring to a boil. Cover and cook at a gentle boil until the corn is tender, about 5 to 7 minutes.

Remove from heat. Stir in bacon pieces and mayonnaise.

Fill each tomato with 1/6 of the mixture.

Bake for 10 to15 minutes, until the tomatoes are almost cooked, but still hold their shape. Remove from oven and top each tomato with 1/4 cup of the Muenster.

Bake 3 to 5 minutes, until the cheese melts. Or, place the cheese-topped tomatoes under a hot broiler. Broil just until cheese melts and slightly browns.


bacon recipe courtesy of: Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820

1687. RICOTTA HOT CAKES with CRISPY BACON and MIXED LEAVES

makes 12-14 cakes


100 grams plain flour
1 teaspoon baking powder
200 grams ricotta
4 large free range eggs, separated
2 teaspoons chopped fresh thyme
1 teaspoon English mustard powder
100ml milk
50 grams unsalted butter
12 rashers back bacon
1 tablespoon balsamic vinegar
4 tablespoons extra-virgin olive oil
120 grams herb salad
crème fraîche or mayonnaise mixed with grainy mustard, to serve

Sift the flour and baking powder into a bowl, then mix in the ricotta, egg yolks, thyme and mustard powder. Slowly drizzle in the milk and beat to make a smooth mixture. Season well with salt and lots of black pepper.

Melt half the butter in a large frying pan. When it starts to foam, put in the bacon rashers and fry until crisp.While the bacon is cooking, whisk the egg whites until they are stiff and form soft peaks, then fold into the ricotta mixture in batches with a large metal spoon, keeping in as much air as possible.

When the bacon is crisp, lift it out, drain well on kitchen paper and keep warm. Cook the hot cakes in the same pan over a low heat, allowing about 2 tbsp mixture for each cake and doing them in batches so you don't overcrowd the pan. Add little knobs of butter as you go and take care to keep the heat low so the butter doesn't burn. The hot cakes should be firm and golden at the end, and this will take about 2 minutes on each side. When each batch is cooked, transfer to a plate and keep warm. (At this stage they can be frozen, but allow to cool first.)


bacon recipe courtesy of: Good Food magazine, November 2002

1686. COLLARD GREENS with RED ONIONS and BACON

serves eight


1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.


bacon recipe courtesy of: Gourmet, December 1995

1685. ONE POT COTTAGE CHEESE NOODLES with BACON

serves four


12 oz. egg noodles
1/4 cup butter or margarine
1/2 cup bacon, cooked and chopped
16 oz. cottage cheese
2 oz. fresh mozzarella
freshly ground black pepper, to taste
parmesan cheese, optional

Cook noodles to your liking in a large sauce pan. Strain noodles and set aside. Using the same pot, add the butter, bacon, cottage cheese and pepper. Heat ingredients on medium-low heat. After heating, add noodles and mozzarella; then stir thoroughly. Sprinkle with parmesan cheese (if desired). Serve.


bacon recipe courtesy of: NetCooks.com

1684. BRIE, BACON and CHICKEN SANDWICH

serves two

2 ounces brie cheese
2-3 ounces chicken breast or tenders
3 slices smoked bacon
1/2 onion
baguette, halved and sliced into 2 sandwich portions

Heat a cast-iron skillet over medium-high heat. Slice bacon into approximately 2-inch pieces and cook in skillet until crispy. Meanwhile, slice onions and cut chicken breast/tenders into small bite-size pieces. When the bacon is crispy, place them on a towel-lined plate and set aside. Remove excess bacon fat in skillet. Lower heat to medium and sauté onions. Add chicken pieces and cook until no longer pink and the onions have softened. Set-aside.

Heat a griddle over medium-high heat. Place brie pieces, bacon, chicken and onions on bottom half of each baguette. Put the top half on and set both sandwiches on griddle. With an oven mitt, take the cast-iron skillet (careful, it’s hot!) and place it on top of sandwiches. Once the cheese is melting and the bottom is toasted, remove skillet and gently flip the sandwiches over to toast the other side. Again, place skillet on top. The sandwich is ready when both sides are hot and toasty.


bacon recipe courtesy of: Sheila, tasteduds.com, Los Angeles, California, August 20, 2009

1683. WILD BOAR BACON and LEMON THYME POPCORN

serves two


3 rashers of wild boar back bacon
80 grams popcorn kernels
2 tablespoons sunflower oil
1 teaspoon of lemon thyme, chopped
sea salt

Preheat the grill, lay the bacon on a baking tray and grill the bacon until very crispy, turn it a couple of times during the cooking process to ensure the bacon is completely dry and crispy without it being burnt.

Let the bacon cool on a cooling rack, this will allow it to crisp up, pat dry with kitchen paper.

One the bacon is cold break it into even size pieces. Turn the thermomix on with the blades running at speed 10, drop the bacon all at once onto the running blades and place the measuring cup in place, grind for 10 seconds. Add the freshly chopped lemon thyme and a generous amount of Maldon sea salt to the powdered bacon.

Heat a large saucepan with the sunflower oil and add the bacon dripping to the pan, add the popcorn and place the lid on top, shake the pan a couple of times and once the popcorn starts to pop turn the heat off and leave the saucepan on the cooker until you cannot hear the corn popping any longer.

Remove the lid and add the powdered bacon to the warm popcorn and mix well, serve immediately.


bacon recipe courtesy of: Madalene, The British Larder, October 9, 2009

1682. RUNNER BEANS with BACON and HAZELNUTS

serves four


500 grams runner beans, trimmed and sliced
4 rashers smoked streaky bacon, chopped into large pieces
handful blanched hazelnuts, roughly chopped
2 tablespoons wine vinegar
5 tablespoons double cream
small handful tarragon leaves, roughly chopped

Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.

Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.


bacon recipe courtesy of: Good Food magazine, August 2006

1681. BOILED BACON HOCK and CHICKEN with DUMPLINGS

serves eight


1 3/4 lb. bacon hock
2 1/2 lb. chicken
6 medium-sized potatoes, quartered
2 Spanish onions, quartered
6 medium-sized carrots, cut into chunks
salt
freshly ground black pepper
1 small cabbage, cut into 8 wedges
2 tablespoons finely chopped fresh parsley, to garnish

For the cornmeal dumplings
2 1/2 oz. cornmeal
2 1/2 oz. self-raising flour
1/4 teaspoon salt
1/2 oz. butter
1/2 egg, beaten
4 - 5 tablespoons milk

Put the hock and the chicken into a heavy 8 pint saucepan, cover with water and bring to the boil. Cover the pan, reduce the heat and simmer for 1 hour.

Add the potatoes and simmer for a further 10 minutes. Add the onions and carrots and season to taste with salt and freshly ground black pepper (the bacon may have made the stock already salty) and simmer for 15 minutes. Check the bacon and chicken; if they are cooked, remove them and keep them warm.

Meanwhile, prepare the dumplings. Sift the cornmeal, flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the beaten egg and milk to make a soft dough.

Add the cabbage wedges to the saucepan and push them down into the simmering stock.

Drop rounded teaspoons of dough into the simmering stock. Cover and cook gently for 10-15 minutes, or until the dumplings are fluffy and firm and the vegetables are tender.

Remove the bacon hock to a board. with a sharp knife, remove and discard the skin and fat and cut the meat into chunks. Place the chicken on the board, remove and discard the skin and cut into 8 portions. Divide the meat between 8 individual heated soup bowls.

Divide the vegetables, dumplings and broth between the bowls and sprinkle each one with finely chopped parsley. Serve immediately.


bacon recipe courtesy of: COOKITSIMPLY.com

1680. BAKED CHICKEN and BACON-WRAPPED LADY APPLES

makes 4 to 6 servings


8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (2 lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

Put oven rack in middle position and preheat oven to 400°F.

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.

While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.

Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.

Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.

While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.


bacon recipe courtesy of: Gourmet, September 2006

1679. LADY PEAS with BACON and CORN

serves four


2 cups shelled lady peas
4 ears fresh corn, cooked
4 slices bacon or country ham
2 shallots or green onions

Place peas in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer until crisp-tender, about 30 minutes. Drain. Cut kernels from ears of corn. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly.


bacon recipe courtesy of: "Southern-Style Veggie Plate," Relish Magazine, July 2009 | 341 Cool Springs Boulevard, Suite 400, Franklin, Tennessee 37067

1678. CHEDDAR, ASPARAGUS, SPINACH and BACON FONDUE

yields about 6 servings or about 6 cups


1/4 pound bacon
2 tablespoons olive oil
1 medium onion, diced
4 cloves fresh garlic, minced
1 bunch fresh asparagus, hard ends removed, diced
1 cup low-fat milk
1 (10-ounce) can cream of mushroom soup
1 cup fresh spinach leaves, finely diced
1/2 pound sage cheddar, shredded
1/2 pound white cheddar, shredded
1/2 pound smoked cheddar, shredded
Hot sauce, optional
1 baguette
1 loaf sourdough bread
3 Pink Lady apples, or any you prefer, cores removed, sliced

In a medium pan or in the oven, cook bacon until crisp and brown. Drain the fat and crumble bacon. Set aside. In large pot over medium heat, add olive oil and saute onion, garlic and asparagus for about 5 minutes, or until they start to soften and onion and garlic turn golden. Reduce heat to medium-low and add milk, mushroom soup and spinach. Mix ingredients until base is smooth. Add cheeses and stir constantly (reduce heat if necessary to prevent burning) until melted and smooth. Add bacon and hot sauce, if desired. (Add more milk if mixture is too thick.) Serve fondue with baguette, sourdough bread and apples.


bacon recipe courtesy of: Santa Barbara Certified Farmers Market Association, 232 Anacapa Street, Suite 1A, Santa Barbara, California 93101, (805) 962-5354

1677. BACON-WRAPPED SEA TROUT with SAMPHIRE and JERSEY ROYALS

serves 3-4


1 whole sea trout, 2-2.3kg,
 scaled and gutted
sea salt and freshly ground
 black pepper
2 slices of lemon
few sprigs each of thyme 
and rosemary
10-12 thin streaky bacon
 rashers
olive oil, to drizzle

For the Jersey Royals
700 grams Jersey Royal potatoes,
 scrubbed and large ones halved or quartered
2 tablespoons olive oil, plus extra 
to drizzle
2 large shallots, peeled and
 finely chopped
150 grams samphire (optional)
squeeze of lemon juice
handful of flat-leaf parsley,
 chopped

Preheat the oven to 200C/
Gas 6. Wash and pat the trout dry with kitchen paper, then lightly score both sides on the diagonal. Rub a little salt and pepper all over the fish, including inside the gut cavity. Open out the cavity and stuff it with the lemon slices and herb sprigs.

Arrange the bacon rashers 
in a neat row on a chopping board with their sides slightly overlapping. Place the stuffed trout in the middle and wrap 
 the bacon around it. Carefully transfer the fish to a lightly oiled baking tray. Drizzle over a little olive oil and bake in the oven 
for 25-30 minutes, until the fish 
is cooked through. To check 
that it’s done, insert a small 
knife into the thickest part and press it lightly to one side – the flesh should come away easily from the bone.

While the fish is in the oven, cook the potatoes. Put them into a pan of salted water and 
boil for 8-10 minutes until just tender when pierced with the 
tip of a knife. Drain well and
set aside.

Heat the olive oil in a sauté pan and add the shallots 
and a little seasoning. Sweat 
them over a medium heat for 
4-5 minutes until they become translucent. Add the samphire and a squeeze of lemon juice. 
Cook for another couple 
of minutes before adding the potatoes. Season to taste – although you probably won’t 
need to add extra salt due to 
the naturally salty samphire. 
Take the pan off the heat and 
toss in the chopped parsley.

Pile the potato and samphire mixture into a large, warmed bowl and serve alongside the baked sea trout.


bacon recipe courtesy of: Gordon Ramsay | The Times Online, May 23, 2009

1676. NEW POTATO, BACON and SEA VEGETABLE SALAD

serves 2


8 boiled new potatoes, skin on
150 grams samphire
2 tablespoons sea purslane
2 rashers of smoked back bacon
2 tablespoons blanched and popped broad beans
1 teaspoon grain mustard
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
freshly cracked black pepper and course sea salt

Heat a medium non stick frying pan and saute the samphire in a splash of olive oil for two minutes, remove from the pan.

In the same pan cook the bacon until crispy, remove and deglaze the pan with the vinegar, oil and grain mustard to form the vinaigrette.

Cut the cooked potatoes in half and mix with the warm vinaigrette.

Chop the bacon into small pieces and mix with the potatoes, broad beans and sampire. Add half of the sea purslane and season to taste.


bacon recipe courtesy of: Madalene Bonvini-Hamel, The British Larder

1675. GNOCCHI NICOISE with BACON

yields four servings


1 tablespoon extra-virgin olive oil
4 ounces bacon, diced
4 cloves garlic, smashed
1/2 pound coarsely ground beef
2 tablespoons brandy or red wine
3 shallots, chopped
1 cup diced carrots
1 stalk celery, sliced
1 tablespoon tomato paste
Kosher salt and freshly ground pepper
1 15-ounce can plum tomatoes
1 cup low-sodium chicken broth
1 bay leaf
2 1-inch strips orange peel
2/3 cup nicoise olives, pitted and chopped
1 package (about 1 pound) vacuum-packed gnocchi

Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.

Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.

Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.


bacon recipe courtesy of: Food Network Magazine

1674. SWISS and BACON DIP

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.


bacon recipe courtesy of: Rachael Ray, "Linger at the Table, Not at the Stove," 30 Minute Meals

1673. VEAL and BACON TERRINE

2 lb. escalopes very thinly sliced
2 lb. bacon, very thinly sliced
3½ oz. onions very finely chopped
2½ oz. parsley very finely chopped
2 oz. freshly ground white pepper
salt and black pepper
3½ fl oz. dry white wine
1 sprig of thyme
1/2 bay leaf

Line a large rectangle terrine or two smaller ones with strips of bacon. Put in a layer of veal next. Mix the onion. parsley and white pepper and sprinkle a layer on the veal. Season with salt and black pepper continue layering until the terrine is full. Finish with a layer of bacon. Pour the wine over place the thyme and bay leaf on top. Cover and cook in a preheated oven 350F. Cook for about 2 1/2 hours until the juices are clear. Place a weighted board on top while it cools down serve cold.


bacon recipe courtesy of: A-taste-of-France.com

1672. EXOTIC MUSHROOM and BACON STUFFING TERRINE

yields twelve servings


8 oz thickly sliced bacon
1/4 cup butter
2 onions, sliced
8 cups sliced mushrooms (shiitake, cremini, white or oyster), about 1-1/2 lb
4 cloves garlic, sliced
2 tablespoons chopped fresh rosemary
8 cups cubed (1/2 inch/1 cm) day-old sourdough bread
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup chopped fresh parsley
1 tablespoon grated lemon rind
1 cup chicken stock
3 tablespoons turkey pan juices

Grease two 8- x 4-inch (1.5 L) loaf pans; set aside.

Cut bacon crosswise into strips. In large skillet, fry bacon over medium-high heat until crispy, about 5 minutes. Remove with slotted spoon to paper towel to drain; transfer to large bowl.

Drain off all but 2 tbsp (25 mL) fat from pan. Melt butter in pan; fry onions, mushrooms, garlic and rosemary until golden, 10 minutes. Add to bacon. Add bread, tomatoes, parsley and lemon rind to bowl; pour in stock and mix well. Scrape into prepared baking dishes; cover with foil.

Bake in 325°F (160°C) oven, basting every 20 minutes with 1 tbsp (15 mL) of the turkey pan juices, until golden, about 1 hour. Uncover and bake until browned, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 12 hours. Remove from pans and cut each into 6 slices; return to pans, cover and reheat during last hour of turkey roasting, basting every 20 minutes with 1/4 cup/50 mL of the pan juices and removing foil for last 20 minutes.) With sharp knife, slice each loaf into 6 slices.


bacon recipe courtesy of: Canadian Living Test Kitchen, Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100, Toronto, ON M2N 6S7

1671. FRESH SHELL BEAN SOUP with BACON and PISTOU

makes four servings


2 pounds fresh cranberry beans, shelled (2 cups), see Note
salt
8 parsley stems
4 thyme sprigs
1 bay leaf
1 slice of bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 garlic cloves, thinly sliced
1 medium carrot, cut into 1/4-inch dice
1 medium celery rib, cut into 1/4-inch dice
6 cups chicken stock or canned low-sodium broth
2 medium tomatoes--peeled, seeded and cut into 1/4-inch dice
3 ounces thin green beans, cut into 1/4-inch dice (1/2 cup)
1/4 cup finely chopped flat-leaf parsley
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
freshly ground pepper

PISTOU
8 large basil leaves
1 small garlic clove, halved
1/4 cup extra-virgin olive oil
salt and freshly ground pepper

CROUTONS
2 tablespoons extra-virgin olive oil
1 cup diced (1/4 inch) crustless country bread
2 tablespoons finely chopped flat-leaf parsley
salt and freshly ground pepper

MAKE THE SOUP: In a medium saucepan, cover the cranberry beans with 1 inch of water and bring to a boil. Reduce the heat to low, cover partially and simmer the beans until almost tender, about 20 minutes. Season with salt and cook until tender, about 5 minutes longer; drain.

Bundle the parsley stems, thyme sprigs and bay leaf in the slice of bacon and tie with kitchen string. Heat the olive oil in a medium saucepan. Add the onion and garlic and cook over low heat until softened, about 8 minutes. Add the carrot and celery and cook until softened, about 8 minutes. Add the cranberry beans, bacon bundle, stock, tomatoes and green beans and bring to a boil. Cover partially, reduce the heat to low and simmer for 10 minutes. Stir in the chopped parsley, lemon juice and lemon zest and season the soup with salt and pepper.

MAKE THE PISTOU: In a saucepan of boiling water, blanch the basil leaves for 5 seconds. Drain and rinse the basil under cold water. Squeeze dry and finely chop.

In a mortar, pound the garlic to a paste. Add the basil and pound together. Stir in the olive oil and season with salt and pepper.

MAKE THE CROUTONS: Heat the olive oil in a large skillet. Add the bread and cook over moderate heat until starting to crisp, about 2 minutes. Add the parsley and cook, stirring, until the bread is browned and crisp, about 3 minutes longer. Season with salt and pepper and transfer to a plate.

Reheat the soup and discard the bacon bundle. Ladle the soup into bowls and drizzle with the pistou. Serve at once, passing the croutons at the table.


bacon recipe courtesy of: Mark Sullivan, "America's Best New Chefs 2002," Food & Wine, July 2002

1670. TORTELLINI with BACON, ARUGULA and BROWN BUTTER

serves four


1 pound cheese or meat tortellini
4 ounces sliced bacon
6 tablespoons unsalted butter
2 cups arugula (about 1 bunch)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the tortellini according to the package directions. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Reserve the bacon and discard the drippings.

Wipe out skillet and return to medium heat and brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Remove from heat.

Break the bacon into small pieces and add to skillet with the arugula, salt, pepper, and cooked tortellini. Toss well and divide among individual bowls.


bacon recipe courtesy of: Sara Quessenberry, Real Simple, May 2007

1669. CRISPY SEARED SNAPPER over PICKLED ONIONS with TOMATO-BACON FONDUE, YELLOW TOMATO COULIS and MALANGA TUMBLEWEED

Pickled Onions:
1 red onion
1 cup white vinegar
1 cup water
3 tablespoons salt
4 cloves garlic
1 tablespoon mustard seeds
1 bay leaf

Tomato Bacon Fondue:
1/4 pound bacon, julienned
1 pint cherry tomatoes
2 cloves garlic
2 ounces rendered bacon fat
salt and pepper
4 ounces goat cheese

Yellow Tomato Coulis:
1 yellow tomato
1 tablespoon olive oil
salt and pepper
1 lemon, juiced

Malanga Tumbleweed:
1 malanga

Basil Oil:
1/4 pound fresh basil
1/4 cup olive oil
4 (4 to 6 ounce) snapper fillets, any kind, red, yellowtail
Flour, to dredge

Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours.

Fondue: Preheat the oven to 300 degrees F. Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve.

Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve.

Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve.

Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven.

Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.


bacon recipe courtesy of: Andy Niedenthal, "Great Getaways," The Best Of, Food Network

1668. BURGUNDIAN CARROTS with ONIONS, BACON and BLACK CURRANTS

makes 6 servings


1 pound medium carrots, scraped and cut into ½-inch rounds
3 ounces lean slab bacon (rind removed), finely diced
12 tiny white onions, peeled
2 tablespoons fresh black currants
1 tablespoon all-purpose flour
½ cup chicken broth
salt and freshly ground black pepper to taste
2 tablespoons butter

Place the carrots in a saucepan with enough water to cover, bring to a boil, reduce the heat to low, cover, and simmer till the carrots are just tender, about 8 minutes. Drain and set aside.

In a large saucepan, fry the bacon over moderate heat just till it renders its fat, add the onions, and stir gently till they are golden, about 10 minutes. Add the carrots and currants and stir till well blended. Sprinkle the flour over the top and stir about 1 minute. Add the broth, return to a simmer, and cook, uncovered, till the liquid has evaporated, about 10 minutes. Add the salt and pepper and butter and stir gently till the carrots are nicely glazed. Serve hot.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1667. BUTTERMILK BACON CORN SALAD TOMATOES

serves four


4 jumbo heirloom or beefsteak-type tomatoes, or 6 to 8 plum or Roma tomatoes
4 slices thick-cut bacon, cut into 1/4-inch pieces
2 tablespoons olive oil
5 ears corn, shucked and kernels cut from cob (4 cups of kernels)
2 jalapeños, stemmed and chopped
1 clove garlic, chopped
1/4 cup cilantro, roughly chopped
4 scallions, chopped
1/2 cup buttermilk
4 ounces soft plain goat cheese
Coarse salt and freshly ground black pepper

Core the tomatoes and cut a wide opening in the middle from the core. For plum or Romas, cut the tomatoes lengthwise and scrape out the seeds. Set the tomatoes aside.

Add the bacon to a hot sauté pan over medium heat. Render until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Pour the bacon fat from the sauté pan and wipe it clean (unless you prefer sautéing in the bacon grease).

Add the oil to the same pan and return to medium heat. Put the corn kernels, jalapeños, and garlic in the pan and sauté for 5 to 7 minutes.

While the corn cooks, combine the buttermilk and goat cheese in a blender or food processor and blend until smooth.

Transfer the corn mixture to a large mixing bowl and add the buttermilk dressing, stirring to coat all the ingredients. Add the cilantro and scallions and stir to combine. Season to taste with salt and pepper.

Spoon the corn salad into the tomatoes. Serve immediately. If serving later, let the corn salad chill and stuff the tomatoes just before serving.


bacon recipe courtesy of: Tara Mataraza Desmond, Serious Eats: A Food Blog and Community