Wednesday, September 30, 2009


makes 4 to 6 main-course servings

10 bacon slices (1/2 lb), chopped
3/4 cup pine nuts (1/4 lb)
1/4 lb shallots, finely chopped (3/4 cup)
6 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
3 lb collard greens, stems and center ribs discarded and leaves chopped
1/4 teaspoon salt
2 cups water
1 lb dried linguine
1 lb grape or cherry tomatoes, quartered
1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler from a 6-to 8-oz wedge

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.

Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.

While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.

Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.

bacon recipe courtesy of: Gourmet, July 2003

Tuesday, September 29, 2009


yields four servings

1 pound farfalle, bow ties
3 tablespoons extra-virgin olive oil, divided
5 slices center cut bacon, chopped
1 medium onion, chopped
2 to 3 grated garlic cloves
1 bay leaf
12 white mushrooms, thinly sliced
1 can San Marzano tomatoes
4 (6 to 8-ounce) tilapia fillets
salt and freshly ground black pepper
1/2 cup all-purpose flour
1 (10-ounce) box frozen peas
1/4 cup mascarpone cheese
3 tablespoons butter
1/4 cup balsamic vinegar
1/2 cup basil leaves, shredded or torn

Heat a pot of water to a boil, salt the water and cook pasta to al dente.

Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.

Season the fish with salt and pepper. Dust fish with flour and shake off excess.

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.

While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.

Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.

Drain pasta, toss with sauce and wilt basil into pasta.

Serve fish with pasta alongside.

bacon recipe courtesy of: Rachael Ray, "Food for Thought," 30 Minute Meals, 2007

Monday, September 28, 2009


2 bacon rashers, thinly sliced crossways
1/2 wombok, halved lengthways
300 gram piece tuna
olive oil
1 tablespoon black sesame seeds
1 tablespoon finely chopped flat leaf parsley
1 tomato, diced
1 small lemon, juiced

Place bacon in a cold char-grill pan. Cook over medium heat for 3-5 minutes to release the fat. Increase heat to high, add the wombok, char-grill 3-4 minutes each side or until tender, transfer to a plate. Return pan to the heat. Rub the tuna with olive oil and season with salt and pepper. Char-grill for 2-3 minutes each side for rare or until cooked to your liking. Combine black sesame seeds, parsley, tomato and lemon juice with a little olive oil. Place the tuna on serving plate. Serve with wombok and tomato salsa.

bacon recipe courtesy of: Damian Heads, Ready Steady Cook, Australia, February 25, 2008

Sunday, September 27, 2009


serves eight

8 slices bacon
3 cups onions, minced
1 teaspoon crushed garlic
1 tablespoon balsamic vinegar
4 cups cooked white potatoes*
4 cups chicken stock
4 cups potato water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
chopped Italian parsley for decoration

*Reserve the water that you cook the potatoes in for this soup. If you did not save it, add the equivalent liquid in stock or plain water.

Fry the bacon, pat off the excess grease, allow to cool, then crumble; set aside. Discard all but two tablespoons of the bacon grease and return the pan to stove over medium-high heat. When the fat begins to sizzle, add the onions. Lower the heat to medium-low and sauté the onions until they become golden brown—approximately 3 to 5 minutes. Add the garlic and cook for one minute. Pour the balsamic vinegar over the onions and garlic and continue cooking for one minute. Combine the cooked potatoes and the onions and pass them through a food mill to form a smooth paste. (Alternatively, place them in large bowl and use a potato masher.) NOTE: Do not mash the potatoes in a food processor; it makes them gummy. Place the potato-onion mixture in a large saucepan and stir in the stock and potato water. Add the salt, pepper, and five strips of crumbled bacon. Mix well and continue cooking for 20 minutes. Taste and adjust the seasonings. Ladle the soup into bowls and top with the Italian parsley and remaining bacon.

bacon recipe courtesy of: Barbara Adams, Beyond Wonderful, San Francisco, California,

Saturday, September 26, 2009


2 pounds bacon, preferably smoked and cured
4 small to medium yellow onions, julienned
smoked paprika, or sweet Hungarian
freshly ground celery seed
freshly ground cumin
freshly ground black pepper
1-3 tablespoons apple cider vinegar
1/3 cup maple syrup

Cut bacon into quarter length strips. Place in dutch oven or heavy deep skillet, and render on the lowest heat possible until bacon is browned but not too crisp. Stir occasionally. About 1 hour.

Remove bacon with slotted spoon, reserve in bowl.

Place onions in bacon grease on lowest flame. Stirring every 15 minutes, keep going low and slow until onions are caramelized most of the way through and very sweet. About 3 to 5 hours.

When you are getting close to removing the onions, add paprika, ground celery seed and ground cumin to pot, to taste. About a healthy pinch or three of each. Freshly crack some black pepper to taste, then remove onions with slotted spoon (taking some bacon grease with you), and place into a blender.

Place reserved bacon into blender along with a tablespoon or three of apple cider vinegar, and about a 1/3 cup of real maple syrup. Blitz in blender until a rough puree forms. Keep it rustic unless you want a fine smooth texture.

Taste, adjust syrup, salt, and other seasonings to taste.

bacon recipe courtesy of: My Lucky Crouton

Friday, September 25, 2009


yields six servings

4 slices smoked bacon
1/2 small onion, finely chopped
8 ears fresh sweet corn
salt and pepper to taste

Fry the bacon until crisp, drain it on paper towels and pour off all but 2 tablespoons of fat. Cut the bacon into small strips or crumble it and reserve. Add the onion to the fat in the skillet and fry until it softens. Husk the corn, cut the kernels from the ears and scrape the cobs to get all the milk. Add the corn with its milk to the onions in the skillet and cook for 2-3 minutes. Add bacon, season with salt and pepper as needed and serve.

bacon recipe courtesy of: Betty Fussell, "Crazy for Corn," Atlanta Journal

Thursday, September 24, 2009


serves six

100 grams unsalted butter
450 grams floury potatoes, cooked
3 tablespoons plus 1 teaspoon milk
2 heaped tablespoons potato flour or plain flour
3 eggs
4 egg whites, lightly beaten
2 tablespoons double cream
8 rashers oak-smoked streaky bacon
2 fillets smoked eel fillets, skinned and sliced into 5cm chunks
black pepper

For the horseradish cream:
150ml double cream or soured cream
fresh horseradish, grated
squeeze of lemon juice

First clarify the butter. Melt it in a small saucepan over medium-low heat until foaming. Pour through a small muslin-lined sieve set over a small bowl. Set aside.

Now make the horseradish cream. If you want a stiffish result, whip the cream first. Stir in the horseradish a teaspoon at a time, tasting as you go. There is no going back! Add a spritz of lemon juice and a sprinkle of salt. Set aside while you make the pancakes.

Put the potatoes through the coarse disc of a mouli, or mash them by hand. Put them in a bowl with the milk, flour, eggs, whites and cream. Season with salt and freshly ground black pepper, then whisk to a creamy batter.

Heat a tiny bit of the clarified butter in a crêpe pan over medium-high heat. Add a small ladle of batter, rotating the pan to form a thin circle. Flip the crêpe with a palette knife after a couple of minutes, once it begins to bubble and brown around the edge.

Transfer the cooked crêpe to a plate and keep warm in a low oven while you make the rest.

Heat a non-stick frying pan over medium-high heat. Throw in the bacon rashers and fry in their own fat until curled and crisp.

Place a chunk of eel on each pancake, followed by the bacon and a dollop of horseradish cream. Serve at once.

bacon recipe courtesy of: Tamasin Day-Lewis, Good Food Channel, UKTV

Wednesday, September 23, 2009


1 box whole grain penne
3 tablespoons extra virgin olive oil
1 clove garlic
1 pound pound asparagus, sliced thin on a diagonal
1 pint cherry tomatoes
1 cup bacon, julienne
salt (to taste)
freshly ground black pepper (to taste)

Bring a large pot of water to a boil. Heat a medium sized skillet over medium heat and add the oil. Crush garlic gently with the side of a knife; add to the skillet and sauté for 2 minutes. Add the asparagus and tomatoes to the skillet; season with salt and pepper. Sauté the bacon in a separate skillet until crispy. Drain excess fat from bacon. Cook the penne according to the package directions and drain. Remove the crushed garlic clove from the skillet. Add the cooked penne and bacon; toss well before serving.

bacon recipe courtesy of: Barilla America, Inc., Guard Building, 3311 East Lincolnway, Ames, Iowa

Tuesday, September 22, 2009


1/2 cup slivered almonds
4 mahi-mahi fillets
4 tablespoons melted butter
4 tablespoons sherry
2 tablespoons chopped parsley
freshly ground pepper
1 tablespoon grated lemon rind
1/2 pound center cut bacon, fried and crumbled
2 tablespoons fresh lemon juice
4 green onions, chopped
lemon wedges

Lightly brown almonds in nonstick pan and set aside. Combine butter, parsley, lemon rind and juice. Rub both sides of the fillets with sherry and place on a broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes depending on the thickness of the fillet. Turn over, spoon on more butter sauce and continue broiling until done. Do not overcook or the fish will be dry. Remove to a serving platter. Sprinkle with almonds, bacon and green onions. Garnish with lemon wedges. Swordfish or shark may be substituted for mahi-mahi if desired.

bacon recipe courtesy of: University of Florida/IFAS Sarasota County Extension, 6700 Clark Road, Twin Lakes Park, Sarasota, Florida 34241-9328, (941) 861-5000

Monday, September 21, 2009


6-8 slices bacon
2 sticks butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup dark brown sugar, packed
1/3 cup uncooked rolled oats

Preheat oven to 350 degrees F. Grease and flour the bundt pan. Fry the bacon slices until crisp. Set aside to cool and drain. Cream together butter, sugar, eggs, vanilla, and sour cream. Sift together flour, baking powder, and baking soda. Stir in to creamed mixture and blend. Crumble or chop bacon slices into little pieces. Add dark brown sugar and oats, and mush together with your fingers to get the bacon and sugar blended and clumped with the oats. It will be a loose mixture, but you want the three elements to be well-acquainted with each other. Put half the cake batter into the bundt pan (you'll have to put globs of it in--it's a thick batter), then top with half the bacon mix. Put on the rest of the batter, and top with the remmaining bacon mixture. Bake for 45 minutes to an hour, until done (test with a toothpick or your finger). Allow to cool for at least 15 minutes before eating. If you let it cool for a few hours, the cake itself seems to taste a little sweeter.

bacon recipe courtesy of: Magda Pecsenye, Moxie

Sunday, September 20, 2009


8 slices bacon
2 cups mayonnaise
2 tablespoons prepared horseradish
1 to 2 tablespoons wasabi paste
1 tablespoon Dijon-style mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons snipped chives
2 tablespoons finely chopped parsley
8 medium potatoes (about 2 2/3 pounds), cut into 1-inch pieces

In medium saucepan, add potatoes to 2 inches boiling salted water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and cool.

Meanwhile, in large skillet, cook bacon over medium heat eight to 10 minutes or until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces; set aside.

In large bowl, combine mayonnaise, 1/4 cup reserved bacon drippings, horseradish, wasabi, mustard, salt and pepper until blended. Add potatoes, bacon, celery, onion, chives and parsley, tossing carefully until combined. Cover and refrigerate until ready to serve.

bacon recipe courtesy of: Chef Alan Wong, The White House, 1600 Pennsylvania Avenue NW, Washington, DC 20500

Saturday, September 19, 2009


serves two

4 oz. sushi grade tuna, cut into rectangular shape
1 oz. olive oil

For the vegetables:
1 tablespoons butter
1 oz. thinly shaved julienne of fennel
1 oz. of julienne of shiitake mushrooms
½ oz. scallion greens, julienned

For the bacon vinaigrette:
½ tablespoon Dijon mustard
2 tablespoons rice wine vinegar
3 tablespoons rendered bacon fat, warm
1 tablespoon soy sauce
1 oz. wasabi paste

For the pineapple:
1 pineapple, cut into small junks and passed through juicer.

Sear the tuna for 20 seconds on each side in a hot pan with the oil. The tuna should be seared on the outside and very rare in the middle. Hold at room temperature.

Melt the butter in a small saucepot and add the 3 vegetables. Cook for 20 seconds and season with salt and pepper. Hold warm.

Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat. Add soy sauce. Reserve warm.

Reduce the pineapple in pan over low heat to syrupy consistency. Reserve at room temperature.

Assembly: Slice the tuna rectangles into 14 equal slices. Arrange 7 on each plate. Place a small mound of vegetables at the top of the plate. Dot each slice with a small ball of Wasabi paste. Spoon the bacon vinaigrette along the border of the tuna. Place a spoonful of pineapple sauce at the bottom of the plate.

bacon recipe courtesy of: David McInerney, Pacific Farms, PO Box 223, Florence, Oregon 97439, 800-927-2248

Friday, September 18, 2009


serves four

400 grams can tuna in oil
1 chopped onion
12 chopped rashers of smoked streaky bacon
200 grams long-grain rice
290 grams jar tomato and herb pasta sauce
handful of finely chopped basil leaves (optional)

Preheat the oven to 180C/fan160C/gas 4. Drain half the oil from tuna into a flameproof casserole. Discard the rest of the oil. Add onion and bacon. Cook over a medium heat for 8 minutes, stirring, until the onion is turning golden.

Stir in rice, cook for 1 minute, then stir in pasta sauce. Add the drained tuna, pour over 500ml boiling water from the kettle and season with black pepper. Stir gently, cover and bake for 30 minutes, until the rice is tender. Scatter with some finely sliced basil leaves to serve, if you like.

bacon recipe courtesy of: delicious. magazine, November 30, 2007

Thursday, September 17, 2009


serves four

5 slices bacon
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon granulated garlic
1 teaspoon dill weed
1 1/2 teaspoon white wine vinegar
kosher salt and fresh cracked pepper
2 medium green tomatoes sliced 1/4 inch thick
1/2 cup all purpose flour
2 eggs, beaten
1/2 cup yellow corn meal

In a skillet, fry bacon until crispy. Transfer to paper towels. Reserve pan drippings. Allow bacon to cool and then crumble. To ensure the drippings don’t get too hot remove pan from heat while you prepare the dip.

In a bowl combine mayonnaise, sour cream, granulated garlic, dill weed and vinegar. Stir in crumbled bacon. Season to taste with salt and pepper. Cover and refrigerate while you prepare the tomatoes.

Season both sides of sliced tomatoes with salt and pepper.

Dredge each slice in flour, shake of excess. Next, dip in egg and then press into corn meal to coat completely.

Return bacon pan to medium heat. Once hot, fry the tomatoes until browned, about 3 minuets per side. (Note: You may need to do this in batches.) Transfer to a cooling rack on top of a cookie sheet. Sprinkle with salt.

Place tomatoes on a serving platter. Serve hot with bacon ranch for dipping.

bacon recipe courtesy of: Life's Ambrosia

Wednesday, September 16, 2009


serves 8 to 10

1 1/2 pounds green beans, trimmed
1 tablespoon red-wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon dried orégano, crumbled
1/4 cup extra-virgin olive oil
1 small yellow bell pepper, cut into paper-thin strips
6 slices of lean bacon, cooked until crisp and drained

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.

bacon recipe courtesy of: Gourmet, July 1990

Tuesday, September 15, 2009


serves four

1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice

8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted
4 crusty rolls, split and toasted in oven
about 2 cups lightly packed arugula
8 tomato slices

Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan. Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels. Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.

bacon recipe courtesy of: Sunset Magazine, September 2009

Monday, September 14, 2009


makes four servings

four 6-ounce heads of Boston lettuce, trimmed, 2 medium lettuce leaves reserved
2 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/4-inch dice (1/3 cup)
5 tablespoons cold unsalted butter
one 1/2-pound white onion, thinly sliced
1 1/4 cups chicken stock or low-sodium broth
1 large egg
1/2 cup milk
freshly ground pepper
pinch of freshly grated nutmeg
3 tablespoons crème fraîche

Bring a large saucepan of water to a boil. Add 2 tablespoons of salt and the heads of lettuce and blanch, stirring gently with a wire skimmer, for 3 minutes. Drain the lettuce and rinse under cold water. Lightly squeeze out excess water. Transfer the lettuce, still wet, to a blender and puree until smooth. Scrape into a bowl.

In a small skillet, cook the bacon over moderate heat until lightly browned, about 4 minutes.

In a large skillet, combine 2 tablespoons of the butter with the onion. Cover and cook over low heat, stirring often, until softened, about 15 minutes.

Transfer the onion to a blender. Add 1/4 cup of the chicken stock and puree. In a medium bowl, whisk the egg, then whisk in the milk and onion puree. Season with 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg. Butter four 8-ounce coffee mugs or large ramekins. Pour the onion mixture into the mugs and cover with plastic wrap.

Set a round rack in a large, wide pot. Add enough water to reach just under the rack without touching it and bring to a boil. Set the mugs on the rack. Cover and steam over low heat until the onion custards are barely set, about 22 minutes.

Meanwhile, in a medium saucepan, bring the remaining 1 cup of stock to a boil. Whisk in the lettuce puree and simmer over moderate heat for 3 minutes. Whisk in the crème fraîche and simmer for 3 minutes. Remove from the heat and gradually whisk in the remaining 3 tablespoons of butter. Season with salt and pepper.

Finely shred the reserved 2 lettuce leaves. When the custards are done, discard the plastic wrap. Scatter the bacon and shredded lettuce over the top. Serve the custards and pour in the lettuce soup at the table.

bacon recipe courtesy of: Joel Robuchon, "Robuchon Headlines in Las Vegas," Food & Wine, February 2006

Sunday, September 13, 2009


serves two

1 cup blueberries (fresh or frozen)
1/4 lb bacon, cut into pieces, cooked until crisp, then drained
1 1/2 cup buttermilk
1 egg
1 tablespoon bacon grease
1 1/2 cup flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Combine the buttermilk, egg and bacon grease. In another bowl, combine the flour, sugar, salt and baking powder. Pour the wet ingredients into the dry ingredients and stir until everything is just combined.

Heat your griddle and grease it with butter. Pour the batter onto the hot griddle. I used an ice cream scoop for uniformity. Once the batter is on the griddle, drop your blueberries and bacon on top.

Flip when the top of the pancake looks dry and is full of little holes. These aren't quite ready to flip...

Cook until both sides of the pancake are golden brown. Serve hot with butter and syrup.

bacon recipe courtesy of: Natty, Life is a Feast, Pasadena, California

Saturday, September 12, 2009


makes 12 pitas

1 lb. turkey, cubed
½ lb. bacon
¼ cup onion
¼ cup green pepper
1 lb. mozzarella
pita pockets

Chop onion and green pepper and sauté in small amount of oil. Cut up bacon. Add to peppers and onion. Cook until bacon is done. Add turkey, heat through. Add cheese. When cheese is just starting to melt, put the mixture into pita pockets.

bacon recipe courtesy of: Connie Johnson, Hearts at Home, 1509 North Clinton Boulevard, Bloomington Illinois 61701, (309) 828-MOMS

Friday, September 11, 2009


serves four

1/2 pound bacon, cubed
1/2 pound fresh chanterelle mushrooms, brushed clean and halved or quartered
salt and pepper
2 ripe plums, pitted and cut into wedges
4 cups mixed lettuce leaves
4 ounces blue cheese, crumbled

1/4 cup balsamic vinegar
1/2 teaspoon sugar
2 tablespoons olive oil

Whisk the dressing ingredients together and set aside. Put the bacon cubes in a large frying pan or saute pan, and turn the heat to medium-high. When the bacon starts cooking and crisping up, turn the heat to medium and continue cooking and stirring until crisp on both sides. Remove the bacon, reserving 1 tablespoon of the bacon drippings in the pan (discard the rest of the bacon drippings). Let bacon drain on a paper towel.

In the same pan on medium-high heat, saute the mushrooms for 4 minutes. Push the mushrooms to one side of the frying pan. On the other side, lay the plum wedges and cook 1 minute each side. By this time, the mushrooms will have cooked through. Season the mushrooms with salt and pepper.

Assemble salad by combining the bacon, blue cheese, chanterelles, plums and lettuce. Be light and gentle. Drizzle with the dressing. Serve immediately.

bacon recipe courtesy of: The Scandinavian Cookbook by Trina Hahnemann. Andrews McMeel Publishing, 2009

Thursday, September 10, 2009


1/2 pound thick sliced bacon, cut into 1 inch pieces
1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
3 Bosc pears, cored and cut into quarters
1 quart water
salt and pepper to taste

Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels. Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes. Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

bacon recipe courtesy of: Marilyn Perzik, All

Wednesday, September 09, 2009


makes 15 servings

1 teaspoon. salt
1 lb. elbow macaroni
2 tablespoons butter
2 cloves garlic, minced
16 oz. sharp cheddar, shredded
16 oz. Velveeta, cut into 1/2 inch cubes
6 oz (1 can) French’s Cheddar French Fried Onions, crushed
9 strips of bacon

Béchamel Sauce Ingredients
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk, heated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Tabasco Sauce
5 oz parmesan cheese, grated

Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray.

To make the Béchamel Sauce, melt the butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside.

Cook the bacon until just crispy and set aside to cool.

Boil a large pot of water, add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well.

Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed french fried onions.

Bake for 35 – 45 minutes or until the top is beginning to brown. Let sit for 5 minutes before serving.

bacon recipe courtesy of: Pamela Lund,, June 8, 2009

Tuesday, September 08, 2009


serves eight

150 grams macaroni
200 grams fine green beans, halved
olive oil, for shallow frying
12 rashers smoked streaky bacon, cut into 1 cm strips
12 large eggs
100 grams mature cheddar cheese

Preheat the oven to 180C/gas 4. Cook the macaroni in a large pan of salted water following packet directions. Add the beans to the pasta pan for the final two minutes of cooking time then drain both well. Meanwhile, heat the oil in a 23cm non-stick ovenproof frying pan. Cook the bacon for a few minutes until golden then drain on kitchen paper. Clean the pan with a couple of pieces of kitchen paper. Beat the eggs and stir in the pasta, beans and bacon. Season with salt and pepper. Add a splash of oil to the frying pan and pour in the egg mixture. Stir in the cheese. Transfer to the oven for 25 minutes. Remove from the oven, slide onto a board and cut into wedges. Eat warm or at room temperature: wrap in greaseproof or foil for picnic baskets and lunch boxes.

bacon recipe courtesy of: Silvana Franco, "Market Kitchen," Good Food Channel, UK

Monday, September 07, 2009


makes six servings

8 cups water
1 cup (packed) golden brown sugar
1/2 cup coarse kosher salt
6 chicken breast halves (preferably organic) with skin and bones, wing tips attached
4 cups pecan shells (from 1 1/2 pounds cracked pecans in shells)
Wheat Berries with Bacon (recipe below)
1 tablespoon icewine mixed with 1 tablespoon cider vinegar
microgreens, watercress sprigs, or pea tendrils (for garnish; optional)
13x9x2-inch disposable aluminum foil pan

Wheat Berries with Bacon

1 1/2 cups dried wheat berries
6 slices applewood-smoked bacon, diced
2 cups chopped leeks (from 2 large leeks; white and pale green parts only)
2 ounces fresh oyster mushrooms, sliced
1/2 cup grape tomatoes, halved
1/4 cup (1/2 stick) butter
1 1/2 tablespoons icewine mixed with 1 1/2 tablespoons cider vinegar

Cook wheat berries in large saucepan of boiling salted water until tender but still firm to bite, about 55 minutes. Drain. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to drippings in skillet; sauté until tender, about 5 minutes. Add mushrooms; stir until soft, about 1 minute. Add tomatoes and butter; stir until butter melts. Add wheat berries and stir until heated through. Mix in bacon and icewine-cider vinegar mixture. Season with salt and pepper.

Smoky Chicken and Wheat Berries with Bacon

Stir 8 cups water, brown sugar, and salt in large bowl. Let stand until sugar and salt dissolve, stirring occasionally. Submerge chicken in brine. Let soak in brine at room temperature 45 minutes. Drain, discarding brine. Transfer chicken to rack set over baking sheet; let chicken air-dry 30 minutes.

Remove grill racks from barbecue. Prepare barbecue (medium heat). Place pecan shells in disposable pan; place pan directly atop coals (for charcoal barbecue) or place directly over flames (for gas barbecue). Return grill racks to barbecue. Sprinkle chicken with salt and pepper. When pecan shells begin to smoke, place chicken, skin side down, on grill rack. Cover and grill until chicken is cooked through, about 10 minutes per side.

Divide Wheat Berries with Bacon among 6 plates. Place 1 chicken breast atop wheat berries on each plate. Drizzle with icewine-cider vinegar mixture. Garnish with greens and serve.

bacon recipe courtesy of: Lee Richardson, Bon Appetit, September 2009

Sunday, September 06, 2009


1 cup wheat berries
Kosher salt and pepper
½ cup pecan halves (2 oz.)
6 slices bacon
½ cup dried cherries
½ cup fresh flat-leaf parsley
2 shallots, thinly sliced
2 tablespoons extra-virgin olive
2 tablespoons fresh lemon juice

In a large saucepan, combine the wheat berries, 4 quarts water, and 1 t. salt and bring to a boil. Cook until tender butt still slightly chewy, about 1 hour. Drain and rinse under cold water. Tranfer to a large bowl. Meanwhile, heat oven to 350 degrees F. Spead the pecans on a rimmed baking sheet and bake, tossing occassionally, until fragrant and toasted, 6 - 8 minutes. Roughly chop the nuts. Meanwhile, in a large skillet, over medium heat, cook the bacon until crisp, 7 to 8 minutes. Transfer to a paper towl-lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, ¼ t. salt and ¼ t. pepper. Stir gently to combine.

bacon recipe courtesy of: TasteBook, Berkeley, California

Saturday, September 05, 2009


One loaf of sourdough bread, cut into thick slices
4 free range eggs
400 ml cream
2 tablespoons castor sugar
1/4 teaspoon cinnamon
12 thick cut rashers thick cut bacon

1 punnet strawberries
1 punnet raspberries
1 punnet blueberries
2 tablespoons sugar
A splash of rum (optional)

Beat eggs, cream, sugar, and cinnamon together in a bowl. Soak each slice of bread, one by one. Place onto a lightly oiled grill plate with a medium heat. When golden on one side turn over till other side is golden. Grill bacon until crisp. Place berries in a bowl. Add sugar and rum. Stir very gently.

To serve: Arrange French toast on a platter. Cover with bacon. Spoon on berries. Pour on a generous amount of maple syrup. Dust with icing sugar.

bacon recipe courtesy of: Adrian Richardson, "Boys Weekend," LifeStyle FOOD

Friday, September 04, 2009


8 cups chopped romaine lettuce
2 cups sliced, fresh strawberries
1 11-oz. can mandarin oranges, drained
1 small or medium red onion, sliced into thin rings
1/3 cup slivered almonds, toasted
4-6 bacon strips, cooked and crumbled

1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons honey
1 1/4 teaspoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon grated onion
1/4 teaspoon celery seed
1 dash salt
1/3 cup canola oil or vegetable oil

In a 2-cup microwaveable bowl, combine all dressing ingredients except oil and microwave on high for 1 1/2 to 2 minutes. Stir until sugar dissolves. Whisk in oil, cover and refrigerate until ready to serve.

In large salad bowl, combine lettuce

bacon recipe courtesy of: Victoria, Marion, Illinois |, February 6, 2009

Thursday, September 03, 2009


about 6 servings

1 lb. fresh spinach, stemmed and torn into bite size pieces
1 (11 oz.) can mandarin oranges, drained
1/4 lb. bacon, crisply cooked and crumbled
1 large avocado, sliced
1/4 medium size red onion, sliced into thin rings

1/4 cup white wine vinegar
4 teaspoons sugar
2/3 teaspoon dry mustard
2/3 teaspoon salt
2 teaspoons fresh lemon juice
2/3 cup vegetable oil
1 tablespoon poppy seeds

Combine vinegar, sugar, mustard, and salt in blender or processor; mix well. Add lemon juice. With machine running, gradually add oil. Stir in poppy seeds. Pour dressing over salad; toss gently to coat. Serve immediately.

bacon recipe courtesy of:

Wednesday, September 02, 2009


makes 4 servings

6 bacon slices, chopped
1/2 cup sour cream
3 tablespoons whole milk plus additional if necessary
2 tablespoons cider vinegar
1 scallion, chopped
1 cup crumbled blue cheese (1/4 pound), divided
1 (1/2-pound) head Bibb or Boston lettuce
1 large beefsteak tomato, cut into wedges

Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.

Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.

Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.

bacon recipe courtesy of: Lillian Chou, Gourmet September 2009

Tuesday, September 01, 2009


makes 6 servings

3 1/2 cups frozen sweet peas (from two 12-oz bags)
2 slices bacon, chopped
2 tablespoons finely chopped onion
1/4 cup slivered almonds
2 tablespoons butter or margarine
1/2 teaspoon salt
dash pepper

Cook peas as directed on bag; drain. Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onion and almonds to bacon drippings in skillet; cook over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet. In same skillet, melt butter over medium-high heat. Add cooked peas, bacon, onion, almonds, salt and pepper; toss.

bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440