1756. KOHLRABI SALAD with APPLE, BACON and SNOW PEAS

yields one serving


1 small kohlrabi bulb
¼ cup chopped Fuji apple
10 snow peas
1 tablespoon sunflower seeds, shelled
2 slices bacon
¼ cup heavy cream
1 teaspoon apple cider vinegar
1 tablespoon honey

Slice the kohlrabi paper thin with a mandolin. Mix with chopped apple. Shell the snow peas. Toss them in along with the sunflower seeds. Crumble the bacon finely and mix it in. Refrigerate while making the dressing. Mix vinegar into the cream and let it sit out for 10 minutes until thick. Add honey and mix well. Add the dressing to the salad a little bit at a time until thinly coated.


bacon recipe courtesy of: Dianasaur Dishes, Foodista.com: The Cooking Encyclopedia Everyone Can Edit

1755. BACON, LETTUCE and FRIED EGG SANDWICH with JARLSBERG TOAST

serves four


8 slices bacon
1 teaspoon brown sugar
2 tablespoons finely chopped red onion
1-1/2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper
2 hearts romaine lettuce, torn into large pieces
Three 1/4-inch-thick slices country bread
1 cup shredded jarlsberg cheese (about 4 ounces)
4 large eggs

Preheat the broiler. In a large skillet, cook the bacon over medium-high heat until the fat has rendered and the meat is partially cooked, 2 to 3 minutes. Transfer the bacon to a foil-lined baking sheet and sprinkle with the brown sugar; reserve the fat. Broil the bacon until the sugar melts, about 1 minute. Transfer to a paper-towel-lined plate, leaving the broiler on.

In a large bowl, combine the onion, vinegar and olive oil. Whisk in 2 tablespoons of the reserved bacon fat. Season with salt and pepper. Add the romaine and toss. Arrange the salad on 4 plates and crumble the reserved bacon on top.

Place the bread on a baking sheet and broil until toasted on one side. Flip, then top each slice with the cheese. Broil until the cheese is browned and bubbling. Cut into narrow wedges and tent with foil to keep warm.

Heat the skillet with the remaining bacon fat over medium-high heat. Fry the eggs until the whites are opaque and the yolks are still runny, about 3 minutes. Place 1 egg sunnyside up on each portion of salad. Serve with the cheese toasts.


bacon recipe courtesy of: YumSugar | Rachael Ray, Everyday With Rachael Ray

1754. HONEY MUSTARD CHICKEN with BACON and MUSHROOMS

4-6 thin cut chicken breasts
8 oz package of baby portobello mushrooms, sliced
2 cloves of garlic diced
1/2 cup of grated cheddar cheese
3 tablespoons of honey mustard (2 tablespoons of Dijon mustard with 1 tablespoon of honey, whisked well to combine)
6 slices of bacon, cooked and crumbled into smaller pieces
1 tomato, diced
1 tablespoon of oil
salt and pepper

Sprinkle both sides of your chicken with salt and pepper. Brown your chicken in a non stick pan with one tablespoon of oil. Brown until cooked through, put in a oven safe dish in the oven heated to 250. In that same pan add mushrooms and saute for 2-3 minutes, then add garlic and continue to saute until tender. Remove chicken from oven and start by drizzling some honey mustard on each piece, to your taste. Add your cheese, mushrooms and bacon. Top with diced tomato. Broil for 1-2 minutes until cheese begins to melt and serve.


bacon recipe courtesy of: Jessy, Everday Gourmet, Florida, August 5, 2008

1753. CRISPY HERRING and BACON SALAD

serves four


2 medium herrings, filleted, with as many of the small bones removed as possible, then cut into 2-cm pieces
plain flour for dusting
100-150 ml milk
250 grams herring roes
4 thick rashers of bacon, cut into rough 1/2cm cubes
vegetable oil for frying
butter
60-80 grams curly endive and dandelion (or just curly endive)

For the dressing
1 teaspoon Dijon mustard
1 teaspoon grain mustard
1 shallot, peeled and very finely chopped
1 tablespoon cider vinegar
2 tablespoons vegetable or corn oil
2 tablespoons extra virgin rapeseed or olive oil

Pre-heat the oven to 140C/gas mark 1. Have two shallow dishes ready, one with the flour, seasoned with salt and pepper, and the other with the milk. Put the herring roes and fillets through the flour, dusting off any excess, then through the milk, draining any excess, and through the flour again. Meanwhile, heat a couple of tablespoons of vegetable oil in a heavy-bottomed frying pan and cook the herring and roes (you may need to do this in a couple of batches) for 2-3 minutes on each side until crisp; then remove from the pan and keep warm in the oven. While the herring and roes are cooking, heat a little more oil in another pan and cook the pieces of bacon for 2-3 minutes until crisp, then remove from the pan and keep warm with the herring.

Whisk all of the ingredients together for the dressing and season. Toss the salad leaves in the dressing and arrange on plates with equal quantities of the roes, herring and bacon scattered over.


bacon recipe courtesy of: Mark Hix, The Independent, December 9, 2006

1752. BLUE CORNMEAL ENCRUSTED RED GROUPER with BACON, DUCK SAUSAGE and SHIITAKE MUSHROOMS

2 4 oz. red grouper steaks
1/4 cup olive oil
1 cup blue cornmeal
2 duck sausage links, diced
1 diced baking potato
1 slice applewood bacon, diced
1/2 cup shiitake mushrooms, sliced
1/4 cup diced red onion
1 teaspoon kosher salt
1 teaspoon white pepper
1 teaspoon crushed red pepper
1 oz. Jim Beam whiskey
1/4 cup diced mango
1/4 cup diced pineapple
2 tablespoons brown sugar
1 tablespoon water
1/4 cup red bell pepper, finely diced
1/4 cup scallions, bias cut

Coat one side of grouper with blue cornmeal. In heated skillet, add 1/4 cup olive oil. Slowly add in grouper and sear until tender. In a separate skillet, render bacon and sausage together adding the potato next then the shiitakes, red onion and spices. Saute for a few minutes until potatoes are tender, then deglaze with whiskey. In still another skillet, caramelize the sugar with the water and add the mango and pineapple. Pull from heat after a minute.

Arrange the plate by placing duck hash on the bottom, grouper on the hash, then relish on the grouper. Garnish plate with the scallions and red bell pepper.


bacon recipe courtesy of: Active Angler.com, Red Raven Press, LLC, 318 Elm Street, Windsor, Colorado 80550, 970-674-0079, contact@activeangler.com

1751. CAULIFLOWER and BACON GRATIN

yields four to six servings


unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
3 slices day-old sourdough bread or 2 cups bread crumbs
3/4 cup heavy cream
1 teaspoon all-purpose flour
1/4 cup capers, rinsed and drained
8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
1 cup grated Gruyere, divided
Kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
olive oil, for drizzling

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.

In the bowl of a food processor, blend the bread until it forms into crumbs.

In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.

In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.

Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.

Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.


bacon recipe courtesy of: Giada De Laurentiis, "Food and Fun," Giada at Home, Food Network

1750. BARBECUED BRISKET and BACON SANDWICH

2 sandwich rolls of your choice
4 strips extra smoked bacon
2 green bell peppers, sliced
1 large onion, halved and cut into ribbons
a jar of beer mustard
1/8 cup beef stock

Preheat oven to 250°F. Place brisket in center rack and allow to heat through. (Time will vary depending on size of brisket). In the meantime fry up your bacon over low to medium low heat until crispy. Remove from pan and set on paper towels to drain. In the same pan, cook the onions and peppers over extremely low heat until they are completely caramelized. This will usually take about 20 minutes. Remove brisket from oven. Open foil carefully and pour 1/8 cup of the juices along with 1/8 cup of beef stock over the pepper and onion mixture, raise heat to medium and simmer for approximately 5 minutes. Remove from heat. Cut open your roll, slather the bottom with the beer mustard. Slice off enough brisket to make you happy, top with 2 strips bacon and a heaping serving spoon of the onion mixture. Serve immediately.


bacon recipe courtesy of: Jerry D. Russell, Cooking, by the seat of my Pants!, September 9, 2008, jerry@cookingbytheseatofmypants.com

1749. WARM BACON, FLAGEOLET BEAN and WATERCRESS SALAD

serves four


1 red pepper, halved and deseeded
4 slices lean smoked back bacon
1 x 420 grams can flageolet beans
1 x 60 grams bag watercress
1 x 60 grams bag rocket leaves

For the dressing:
1 tablespoon olive oil
2 tablespoons balsamic vinegar
a few shavings of parmesan to serve

Heat the grill to high. Place the pepper halves, skin side up onto a baking tray and place under the grill until blackened. Then place in a plastic bag, seal and set aside to cool. Grill the bacon until crisp, then chop into small pieces. Remove the peppers from the bag, peel off and discard the skin then slice the flesh into strips. Toss together with all the other salad ingredients. Mix together the oil and vinegar and drizzle over the salad. Serve topped with a few parmesan shavings.


bacon recipe courtesy of: Diabetes Federation of Ireland, 76 Lower Gardiner Street, Dublin 1, Ireland, Tel: 01 836 3022

1748. BACON-WRAPPED DOVE POPPERS

yields four servings


12 mourning dove breast halves
12 jalapeno halves, seeded
12 strips of bacon
1 cup barbeque sauce
1 tablespoon jalapeno jelly
salt and pepper to taste

If necessary, remove the breastbone from the dove. Salt and pepper the meat lightly (remember the bacon will add some saltiness). Wrap each dove breast around a half of seeded jalapeno pepper. Wrap each in a strip of bacon, securing with toothpicks. Preheat a grill to 400°F (approximately 5-10 minutes). Place the poppers on your grilling surface and cook for about 20-30 minutes. In a bowl, combine barbeque sauce and jelly. Apply barbecue mixture to poppers after about 20 minutes. Reapply after 5 minutes, cook another 5 minutes and serve.


bacon recipe courtesy of: Bruce Ring, Kalamazoo Outdoor Gourmet, 11 South LaSalle Street, Fifth Floor, Chicago, Illinois 60603

1747. KIMCHI, BACON and SHIITAKE MUSHROOM OMELETTE

makes one omelette


2 strips bacon (cut into 1/2 inch pieces, optional)
2 shiitake mushrooms (sliced)
1/2 cup kimchi (drained and chopped)
2 eggs (lightly beaten)
1/4 cup cheddar cheese (grated, optional)
1 green onion (sliced)

Cook the bacon in a pan until just cooked. Add the mushrooms and saute until tender, about 3-5 minutes. (Saute in oil for a vegetarian version. Adding a bit of toasted sesame oil would add a ton of great flavour) Add the kimchi and saute until most of the excess moisture has cooked off, about 2-3 minutes, set aside and let cool. Pour the eggs into the pan and cook without disturbing them until they are just about to set, about 2 minutes. Sprinkle on the cheese and let it start to melt, about a minute. Sprinkle on kimchi, bacon and shiitake mixture and continue to cook until the eggs are done, about a minute. Remove from heat and serve garnished with the green onions.


bacon recipe courtesy of: Kevin, Closet Cooking, Toronto, Ontario, Canada, January 30, 2010

1746. WARM SCALLOP SALAD with GARLIC CHILI OIL and BACON CROUTONS

serves two to three


Preheat oven to 400 degrees and line baking sheet with parchment


Salad
3-4 cups baby romaine
1/4 cup crumbled Feta

In a large shallow bowl that the salad can be both displayed in and then mixed before serving, place the greens. Set aside until the Bacon Croutons and Warm Scallop Topping are finished. After, scoop warm scallop mixture out of the pan and onto the salad greens. Sprinkle bacon over, and add croutons. Pour lemony oil from the scallop mixture over the salad. Sprinkle with feta and toss before serving. Serve warm.


Bacon Croutons
4 1/2" slices French bread
3 slices bacon
3 cloves garlic, minced
1/8 cup extra virgin olive oil

Slice French bread into quarters, or a size to your liking. Arrange pieces in three rows on the baking sheet. In a small bowl, mix garlic and olive oil to mix flavors. Sprinkle mixture over the bread pieces. Arrange each of the bacon pieces over the rows of bread pieces. Cook for 15 minutes until bacon begins to crisp and curl, and pieces of bread begin to lightly brown. Remove from oven Remove bacon from the croutons and tear into bite sized pieces. Set aside.


Warm Scallop Topping with Garlic Chili Oil
1 tablespoon extra virgin olive oil
21 bay scallops, well dried
2 sprigs fresh oregano, about 1 tablespoon
4 lemon slices
2 red jalapenos, roasted
3 cloves garlic, sliced
6 tablespoon extra virgin olive oil
juice of 1/2 lemon

Roast jalapenos over open flame or under broiler until skin is black. When done, let rest for a bit, then remove skin and top. Cut into even slices. Remove leaves from oregano stems and chop lightly. Put jalapenos, oregano, garlic, and lemon slices in a small bowl and set aside. In another small bowl, whisk 6 tablespoon olive oil w/the juice of 1/2 lemon to combine and set aside. Heat 1 tablespoon olive oil in a large skillet and add scallops all at once. Let scallops sit without stirring a minute or two until they begin to lightly brown. Then give them a stir. Add small bowl of peppers, oregano, garlic, and lemon slices and saute with the scallops for about a minute. Add the lemon juice and olive oil mixture to the scallops and briefly saute. Remove from heat.


bacon recipe courtesy of: Kelly Wright, Sass & Veracity, March 24, 2007

1745. VEAL SHANKS with BACON and PRESERVED LEMON

yields four to six servings


2 lemons, thinly sliced crosswise
1 1/2 teaspoons salt
1 tablespoon sugar
2 cups water
1/2 pound double smoked bacon, rind removed, cut into large dice
4 veal shanks, about 1/2 pound each
1 large onion, peeled and minced
1 small clove garlic, peeled and minced
1 cup dry white wine
3 cups chicken broth, homemade or low-sodium canned
2 carrots, peeled and cut into large dice
4 turnips, peeled and cut into large dice
1/4 cup fresh thyme leaves
1 teaspoon freshly ground pepper
1 cup minced parsley leaves

Combine lemons, 1 teaspoon salt and sugar in a small saute pan. Cover with 2 cups water and simmer over medium heat until soft, about 15 minutes. Set aside.

Cook the bacon in a large, heavy bottom saucepan over medium-low heat until golden, about 5 to 10 minutes. Remove and set aside. Increase the heat to medium high, add the shanks and sear until golden brown, about 5 minutes per side. Remove and set aside.

Add the onion and garlic. Lower the heat to medium and cook until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Add the chicken broth, lemons, carrots, turnips, thyme, 1/2 teaspoon salt and pepper. Return the shanks and bacon to the pan. Cover partly and simmer gently until the meat falls off the bone, about 2 hours.

Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately.


bacon recipe courtesy of: Molly O'Neill, "Shank of the Meal," The New York Times, November 1, 1992

1744. MACARONI & CHEESE with ARTICHOKE HEARTS and BACON

serves four


For the macaroni & cheese
2¼oz butter
10½oz cooked artichoke hearts, cut in half, drained, patted dry with kitchen paper
3½oz bacon lardons
1 garlic clove, peeled, crushed slightly with the edge of a knife
2oz plain flour
1 pint 7 fl oz milk
1 tablespoon wholegrain mustard
2 pinches ground nutmeg
5½oz strong hard cheese, grated
salt and freshly ground black pepper
12½oz macaroni, cooked according to packet instructions until just al dente, drained

For the topping
4-6 ripe tomatoes, thinly sliced with a serrated knife
1½oz parmesan, finely grated
3-4 pinches dried mixed herbs (such as oregano, thyme or rosemary)
salt and freshly ground black pepper
drizzle extra virgin olive oil

Preheat the oven to 200C/400F/Gas 6.

For the macaroni cheese, heat ¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and bacon, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining 1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the cooked macaroni, artichoke halves and bacon, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish.

For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil.

Line a baking tray with aluminum foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling.


bacon recipe courtesy of: Allegra McEvedy, Economy Gastronomy, BBC-Food

1743. HAM and BACON LASAGNA

serves eight


1 pound bacon, coarsely chopped
1 pound ham, chopped
1 medium onion, minced
4 stalks celery, minced
3 carrots, finely chopped
1/3 cup butter
1/3 cup flour
2 1/2 cups milk
2 cups chicken stock
salt and pepper to taste
1 cup fresh parsley, chopped
1 pound lasagna noodles, cooked al dente
1/3 cup Romano cheese, grated
4 cups mozzarella cheese, grated

Preheat oven to 350 degrees F. Spray a 9X13 baking dish with non-stick cooking spray and set aside.

To make the meat sauce: In a large sauté pan, cook the bacon until crisp and fat is rendered. Remove all fat except 2 tablespoons. To the pan, add the onions, carrots and celery. Sauté until just tender. Add the butter and flour and stir until a paste forms on the vegetables and bacon. Stir in milk, chicken stock and ham. Season with salt and pepper to taste. Cook until thickened. Stir in parsley.

To assemble, place 1/3 the noodles in the baking dish and top with 1/3 of the meat mixture. Sprinkle 1/3 of each cheese over the meat mixture. Continue with two more layers and bake for 30 minutes.


bacon recipe courtesy of: Paula Deen, Smithfield, Smithfield, Virginia

1742. MESCLUN SALAD with GOAT-CHEESE STUFFED FIGS wrapped in BACON

makes four first-course servings


8 bacon slices
8 firm-ripe fresh figs, trimmed and halved lengthwise
1/4 lb aged goat cheese such as Bucheron or Pouligny-St.-Pierre
3 tablespoons packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 oz mesclun (4 cups)
1 teaspoon fresh lemon juice, or to taste
1 1/2 tablespoons extra-virgin olive oil

Preheat broiler.

Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.

Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.

Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.

Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.

Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.


bacon recipe courtesy of: Gourmet, August 2001

1741. BACON and CHILI CORNBREAD

serves six


1 tablespoon corn oil
12¼ oz. smoked streaky bacon, diced
2 spring onions, finely chopped
4¼ oz. corn kernels
½ teaspoon dried chili flakes
10½ oz. polenta
12¼ oz. plain flour
1 tablespoon caster sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
13½ fl oz. buttermilk
2 eggs, lightly beaten
1 tablespoon maple syrup
½ teaspoon ground black pepper
2 tablespoons unsalted butter, melted

Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin. Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chili flakes and stir to combine. Allow to cool slightly. Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.


bacon recipe courtesy of: Antony Worrall Thompson, Saturday Brunch, BBC-Food

1740. BACON and MARMALADE SANDWICH on PUMPERNICKEL TOAST

serves two


8 strips thick cut bacon
4 slices pumpernickel bread
butter
orange marmalade

Fry bacon in two batches or two large skillets, starting uncooked slices in a cold skillet and turning frequently until cooked through, but not until totally crisp. Drain on paper towels.

Toast bread. Butter one slice for each sandwich generously, then apply liberal amounts of marmalade to the buttered slices. 2 tablespoons for each sandwich. Arrange bacon on unbuttered slices of bread and top with buttered, marmalade-laden slices. Cut sandwiches in half and serve.


bacon recipe courtesy of: Terry B., Blue Kitchen, September 26, 2007 | inspired by Prune Restaurant, 54 East 1st Street, New York, New York

1739. SOFT-BOILED EGGS with BACON-INFUSED SWEET POTATOES and PARSLEY COULIS

serves four


1 1⁄2 cups coarse sea salt
4 sweet potatoes (about 2 lbs.)
2 tablespoons chicken stock
1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
1⁄2 teaspoons sugar
1 large yellow onion, thinly sliced
Salt and freshly ground white pepper, to taste
1 cup heavy cream
8 slices smoked bacon, 2 halved crosswise
Leaves from 2 bunches flat-leaf parsley, plus 4 deep-fried leaves
4 eggs
3 tablespoons butter, cut into small pieces

Heat oven to 375°. Cover bottom of roasting pan with coarse salt. Pierce potatoes all over with a fork; roast until soft, about 45 minutes. Peel and mash. Transfer mashed potatoes to a nonstick skillet; cook over medium-low heat until dry, 8–10 minutes. Press through a fine sieve; set aside. Discard solids.

Reduce oven heat to 350°. Meanwhile, put stock, oil, vinegar, sugar, onions, and salt and pepper into a pot. Cover with a circle of parchment paper. Cook over medium-low heat until soft, 25–30 minutes. Purée onions in a blender; press through a fine sieve. Discard solids; set onion mixture aside. Put cream and 6 whole slices bacon into a small pot; boil. Reduce heat to medium-low; simmer until thickened, about 25 minutes. Strain through a fine sieve. Discard bacon. Cover and set aside.

Bring a pot of salted water to a boil. Add fresh parsley leaves; cook for 1 minute. Transfer parsley to a bowl of ice water. Drain, reserving 1⁄3 cup ice water. Purée parsley and reserved water in a blender. Press through a fine sieve. Discard solids and set aside.

Arrange halved bacon on a parchment paper–lined baking sheet; top with parchment and rest a second baking sheet on top. Top with a heavy weight, such as a cast-iron skillet. Bake until crisp, 30–35 minutes.

Bring a small pot of water to a boil. Add eggs, allow water to return to a boil, then cook until eggs are just soft-boiled, about 4-5 minutes. Transfer eggs to a bowl of ice water and chill. Gently peel eggs under running water and transfer to a medium bowl; cover with water and set aside.

To serve, reheat eggs briefly in gently simmering water; drain. Rewarm potatoes and bacon cream together; season with salt and pepper. Warm onion mixture and butter together; stir in parsley purée and season with salt and pepper. Spoon some potatoes into the center of 4 bowls; top each with an egg; pour parsley sauce around sides. Garnish with bacon and fried parsley leaves.


bacon recipe courtesy of: Chef Bruce Sherman, North Pond, 2610 North Cannon Drive, Chicago, Illinois 60614, (773) 477-5845 | Saveur, Issue #105

1738. SOUTH AMERICAN YAMS with PRUNES and BACON

makes four servings


4 medium yams or sweet potatoes (about 2 pounds)
6 slices double-smoked bacon, cut into small pieces
2 tablespoons butter
1/3 cup water
3 tablespoons dry sherry
6 pitted prunes, finely chopped
salt and freshly ground black pepper to taste

Peel the yams, cut them into ¾-inch cubes, and place in a medium saucepan with enough water to cover. Bring to a boil, cook about 8 minutes, drain, and pat them dry.

In a large, heavy skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Pour off all but about 3 tablespoons of fat from the skillet, add the butter, and heat till the fat foams. Add the yams and stir till they are barely tender, 3 to 5 minutes. Add the water, sherry, and prunes, bring to a low boil, and simmer till the liquid has evaporated, about 8 minutes. Add the crumbled bacon and salt and pepper, stir till well blended, and 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

1737. CUBANELLE PEPPERS stuffed with BISON and BACON

serves two


4 medium-sized Cubanelle peppers
1/2 lb bison steak, diced into 1/2 inch pieces
3 slices bacon, cooked and crumbled or cut into small pieces
1/2 small onion, diced
2 cloves garlic, minced
1/2 – 1 cup shredded chihuahua cheese, to your preference

Heat a saute pan over medium heat. Add the bison or beef cubes, and cook until the fat renders out and the pieces are starting to brown. Add the onion, and cook until softened. When everything is cooked, add the garlic, stir, and remove the pan from the heat. Add the crumbled bacon to the pan, and stir to incorporate.

Cut a lengthwise slit in each pepper, making sure to only cut through one side of the pepper. Cut a small horizontal slit into the top of the pepper, making the shape of a T. Open the pepper, and use a knife to remove the seeds. Rinse the inside of the pepper with water to make sure that all of the seeds are removed.

Place the peppers in a baking dish. Fill each pepper to the top with the bison/beef mixture and cheese. I alternated my filling, adding some of the bison mixture, then some of the cheese, etc. in order for the cheese to be incorporated throughout the filling.

Bake the peppers at 400 degrees for approximately 30 minutes, until the peppers are softened.


bacon recipe courtesy of: Our Life in Food, October 23, 2009

1736. NETTLE SOUP with BACON (CAWL DAANDL POETHION)

leaves from twenty-one young stinging nettle stalks
100 grams salted bacon, finely cubed
1 1/2 liters vegetable or beef stock
1 tablespoon butter
2 tablespoons flour
45 grams chives or onion shoots
salt and black pepper, to taste

Place the stock in a large pan and when boiling add the nettle leaves. Continue to boil for 3 minutes then remove the nettle leaves and process in a food processor (along with the chives) until they form a smooth purée.

Add the bacon to a large pan and fry until they release their fats. Remove the bacon and set aside then add the butter to the pan. When it's melted stir-in the flour until you form a smooth paste. Now add the hot stock a little at a time, stirring well to combine after each addition.

Bring the mixture to a boil and continue boiling until the stock has thickened to your liking. Add the nettle and chive purée and allow to heat through before seasoning to taste. Serve in warmed soup bowls with a sprinkling of the bacon on top. Accompany with a thick slice of warm bread.


bacon recipe courtesy of: Llŷn peninsula, North Wales | Celtnet.org

1735. BACON and THYME GRIDDLE SCONES

yields one


8 oz. plain flour
3 teaspoons baking powder
1 teaspoon dry mustard
salt and freshly ground black pepper
2 oz. butter
2 teaspoons fresh thyme leaves
6 rashers streaky bacon
1 approx 1/4 pint milk and water, mixed

De-rind the bacon and cut into small pieces (about a 1/4 square). Fry the
bacon until crisp and leave to cool. sieve together flour and seasonings. Rub in the butter to resemble breadcrumbs. Stir in the thyme and bacon. Add the liquid and stir with a knife to form a soft dough. Gently heat the griddle or cast frying pan to form an even heat (test as before). Turn the dough out on to a lightly floured surface and knead very gently. Handle as little and as lightly as possible to keep the girdle scones light. Roll into a cylinder shape about 3-4 inches in diameter and cut
off quarter inch thick slices. Up-end the slices to form circles. Grease the griddle and cook the scones for five or six minutes on each side until golden and cooked through. Serve hot with butter.


bacon recipe courtesy of: Chef 2 Chef: Culinary Portal

1734. BACON, POTATO CHIP and TOFFEE BRITTLE

yields four cups


6 oz. butter
1 cup sugar
2 tablespoons water
1 1/2 tablespoons corn syrup
2 teaspoons salt
1 teaspoon vanilla extract
1/4 cup bacon lardons, fat reserved for cooking
1/2 cup almonds, smoked
1/2 cup potato chips, chopped roughly
1 1/2 lb. chocolate, bittersweet, 62 to 70% cacao, melted

Potato Chip Butter Cookies with Caramel Buttercream
8 oz. butter, room temperature
15 1/2 oz. sugar
1 teaspoon salt, plus as needed
1/4 teaspoon vanilla extract
2 1/2 cups potato chips, crushed
2 cups all-purpose flour
2 cups heavy whipping cream
3 1/2 oz. corn syrup
powdered sugar as needed

Melt butter in heavy-duty saucepan. Add sugar, water, corn syrup, salt, vanilla and a tablespoon of reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto a sheet pan lined with foil and reserve until set. Let set.

Chop toffee, then combine with almonds, chips and bacon in a bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.


Potato Chip Butter Cookies with Caramel Buttercream: Preheat oven to 350 degrees F. Cream butter and 3 1/2 ounces sugar, then add pinch of salt, vanilla and 2 cups potato chips and mix until combined. Wrap dough in plastic wrap and refrigerate until firm (about 1 hour).

Scoop dough into desired size and roll into a ball. Place on a parchment paper-lined sheet pan, leaving a 2-inch space between each cookie. Press thumb in center of ball, creating a thumbprint. Bake until cookies are golden brown (about 8 to 10 minutes). Reserve to cool.

To make caramel, pour 6 ounces sugar, corn syrup and 1 tsp salt in a heavy-duty saucepot and cook until medium amber in color. Meanwhile, heat cream to warm. When sugar is medium amber in color, return to a boil before mixing in remaining sugar. Add warm cream in small batches, reducing after each addition. Remove pot from heat and reserve to cool before adding to cookies.

To assemble, put a dollop of caramel in center of each cookie. Refrigerate to cool and set caramel. Sprinkle remainder of crushed chips on top of caramel, and dust lightly with powdered sugar.


bacon recipe courtesy of: Chef-Owner Mindy Segal, Hot Chocolate, 1747 North Damen Avenue, Chicago, Illinois 60647, (773) 489-1747 | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616, (208) 334-2350

1733. VIOGNIER-STEAMED CLAMS with BACON and PARSNIPS

makes six servings


1 pound small parsnips, peeled
1/4 cup extra-virgin olive oil, plus more for brushing
salt and freshly ground pepper
6 ounces thickly sliced bacon, cut crosswise into 1/2-inch strips
1 1/2 cups Viognier (white wine)
2 tablespoons unsalted butter
1 shallot, minced
4 dozen littleneck clams, scrubbed and rinsed
1 cup heavy cream
2 tablespoons snipped chives
oyster crackers, for garnish

Preheat the oven to 350°. On a baking sheet, brush the parsnips with olive oil and season with salt and pepper. Roast the parsnips, turning once or twice, until tender, about 40 minutes. Let cool slightly, then quarter the parsnips lengthwise and slice them 1/4 inch thick.

Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until well browned and crisp, about 6 minutes. Drain the bacon strips on paper towels; wipe out the skillet.

In the skillet, bring the Viognier to a boil with the butter and shallot. Add the clams, cover and cook over high heat until they open, 6 to 8 minutes. Using a slotted spoon, transfer the clams to a large bowl.

Pour the clam broth into a glass measuring cup. Rinse out the skillet. Slowly pour the clam broth back into the skillet, stopping before you reach the grit at the bottom. Add the cream and boil until the liquid has reduced by half, about 8 minutes. If the cream sauce separates, transfer to a blender and puree until smooth, then return it to the skillet.

Add the roasted parsnips, bacon, chives and the cooked clams in their shells to the skillet. Season generously with pepper, cover and bring to a boil. Spoon into shallow bowls, sprinkle with oyster crackers and serve immediately.


bacon recipe courtesy of: Dean Maupin, "Great American Wine & Food Matches, Editor’s Picks: Kristin Donnelly’s Favorite F&W Recipes," Food & Wine, October 2006

1732. BACON KETCHUP

1 medium onion, diced into small pieces
10 raw garlic cloves, diced into small pieces
1 – 2 tablespoons of olive oil or vegetable oil
1/2 cup brown sugar
1 32-ounce can whole peeled plum tomatoes, strained and chopped
4 large red bell peppers, roasted, peeled, destemmed, and chopped
1 teaspoon smoked paprika
1 bay leaf
4 sprigs of fresh thyme
salt and pepper, to taste
1 tablespoon balsamic vinegar
5 pieces of nice thick bacon

Saute onion and garlic in a tablespoon or two of oil until tender and caramelized.

Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated. Add tomatoes, roast bell peppers, paprika, bay leaf, and fresh thyme. Simmer about one hour. Add salt and pepper to taste. Add balsamic vinegar at the end.

Preheat oven to 350. Place bacon strips on a baking sheet in the oven until they are crispy all over. Drain on paper towels and dice into small pieces; fold into ketchup.

Serve with hamburgers, French fries, grilled cheese, or anything else you wish had some bacon on it.


bacon recipe courtesy of: Lisa Carlson, The Chef Shack, Minneapolis, Minnesota, info@chefshack.org | Minnesota Monthly, Greenspring Media Group Inc., 600 US Trust Building, 730 Second Avenue South, Minneapolis, Minneapolis 55402

1731. SAUERKRAUT with BACON and APPLES

1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups apple cider or apple juice
1/4 cup white wine vinegar
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)

Put bacon in a large, high-sided oven-proof sauté pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fat has been rendered out, turning as needed. Drain excess fat from pan (leave in about a tablespoon). Remove bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the bacon and set aside.

Add the apples, onion, garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender.

Remove the lid, stir in the apple cider and vinegar, increase the heat to high, and bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.

Reduce the heat to low. Stir in the sauerkraut and bacon, cover, and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper.


bacon recipe courtesy of: Simply Recipes: Food and Cooking Blog | The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat by Bill Niman and Janet Kessel Fletcher. Ten Speed Press, 2005

1730. RHUBARB BACON and ONION COMPOTE with CHEESE on TOASTED WHOLE GRAIN BREAD

4 slices bacon, diced
1 (2 cups) sweet onion, thinly sliced
2 stalks (2 cups) red rhubarb, diced
3 tablespoons apple cider vinegar
1/2 cup light brown sugar, packed
Pinch of ground cinnamon
Pinch of ground cardamom
1 teaspoon fresh chives, chopped
1 teaspoon fresh parsley, chopped
1 (8 ounces) whole wheat baguette, sliced into 24 1/2-inch slices
24 ounces Gruyère or aged Swiss cheese

Heat large skillet over medium-high heat. Add bacon; cook until brown and crisp. Add onion, stirring to pick up browned bits on bottom of pan. Reduce heat to medium-low; cook 8 to 10 minutes, until onion is soft and slightly caramelized. Stir in rhubarb. Add vinegar, brown sugar, cinnamon and cardamom. Continue to cook over medium-low 5 to 8 minutes or until rhubarb is soft. If rhubarb is very tart, add 1 to 2 additional tablespoons brown sugar. Spoon compote into container and refrigerate until cool. Stir in chives and parsley.

Preheat oven to 375°F.

To serve, place baguette slices on a baking sheet and toast 3 to 5 minutes. Cut Pleasant Ridge Reserve cheese into 1-ounce wedges; place one wedge on each slice. Top each cheese wedge with 2 tablespoons compote. Serve at room temperature.


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

1729. CHEDDAR, BACON and FRESH CHIVE BISCUITS

makes 12 biscuits


6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
honey (optional)

Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.


bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2010