1787. BACON and CHIPOTLE POTATO SALAD

makes 6 servings


1 1/2 pounds (4 medium) potatoes, peeled and cut into 1-inch cubes
salt
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons Tabasco® brand chipotle pepper sauce
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped

Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, Tabasco, mustard, and garlic; mix well. Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.


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

1786. TOASTED TUNA and BACON MELTS

serves four


1/2 cup mayonnaise
2 cans (6-1/2 oz. ea.) tuna, drained and flaked
1/2 cup finely chopped celery
4 slices your favorite bread, toasted
4 slices American, Swiss or cheddar cheese
4 slices bacon, halved and cooked

Preheat oven to 400°. Combine mayonnaise, tuna and celery in medium bowl. Evenly spread tuna mixture on bread slices, then top with cheese and bacon. Arrange bread on cookie sheet and bake 5 minutes or until cheese is melted.


bacon recipe courtesy of: makinglifebetter.com

1785. HOT DOG BACON GRAVY served over MASHED POTATOES

serves four


6 hot dogs
3 slices bacon
3 tablespoons flour
1 cup milk
salt and pepper
4 servings mashed potatoes

Grate the hot dogs and dice the bacon. Saute them until the bacon browns. Remove from the fire and drain on paper towels. Save 2 tablespoons of the drippings.

Add the flour to the drippings and blend well. Then add the milk, stir, and bring to a boil. Finally, throw in the salt, the pepper, and the meat. Serve over mashed potatoes.


bacon recipe courtesy of: The Great Little Hot Dog Cookbook by John A. Gould. Garden City, NY: Doubleday & Company, 1973, page 46

1784. RICE KRISPIES BACON and CHEDDAR MUNCHIES

1/2 cup all-purpose flour
1/2 cup grated cheddar cheese
1/4 teaspoon dry mustard
1/2 teaspoon paprika
1 pinch cayenne
1/4 cup butter
6 slices crisp-cooked bacon, crumbled
1/2 cup Rice Krispies cereal

Mix flour, cheddar cheese, mustard and paprika and cayenne. Blend in butter. Crumble bacon and add to above mixture with Rice Krispies. Blend in well and make small balls. Bake on cookie sheet at 450 F. for 10 to 12 minutes until firm.


bacon recipe courtesy of: Rock's Recipes, March 23, 2010

1783. BACON and TOMATO CIABATTA

serves two


a chunk of ciabatta (or French bread)
a little mustard
2 rashers lean back bacon
tomatoes

Toast a chunk of ciabatta (or French bread). Spread with a little mustard and fill with the grilled bacon and thickly sliced grilled tomatoes.


bacon recipe courtesy of: Good Food magazine, May 2002

1782. SHRIMP and GRITS with BACON and SPINACH

makes six servings


3 cups low-fat milk
2 garlic cloves, pressed, divided
1 teaspoon salt
3/4 cup quick-cooking grits
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slices
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 large)
1 8-ounce bottle clam juice
2 5-ounce packages baby spinach
Hot pepper sauce
1 lemon, cut into wedges

Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes. Season to taste with salt and pepper.

Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.

Divide grits among 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.


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

1781. SLOW-ROASTED PORK CHOP with BACON, CANNELLINI BEANS, SWISS CHARD and VALDEON CHEESE

The brine
1 gallon of water
1 cup kosher salt
1/2 cup granulated sugar
2 bay leaves
1 tbsp whole black peppercorns
1 orange peel, cut with a vegetable peeler

4 medium-size naturally raised pork chops (brined for 5 hours, see below for the brine)
2 cups of dried cannellini beans soaked for 5 hours (can substitute two cans of beans)
1 medium onion, finely diced
1 carrot, peeled and finely diced
1 celery, finely diced
1 apple, finely diced
1/4 cup of double-smoked bacon, finely diced
2 cups of Swiss chard, cleaned and dry
1 tablespoon sherry vinegar (can substitute red wine vinegar)
1/4 cup of Valdeon cheese (can substitute another blue cheese. like Gorgonzola)
6 cups of chicken stock
Olive oil
Salt
Pepper

For the brine: Bring 2 cups of water to a boil and dissolve the salt and sugar, mix with the rest of the water and remaining ingredients. Pour over the pork chops to cover and refrigerate for 5 hours to 12 hours. Remove pork chops and set aside to dry.

For the beans: In a large pot, bring 1 tablespoon olive oil to medium heat. Add bacon and brown thoroughly, about 3 minutes. Add onion, carrot, celery, apple and gently saute without coloring, about 2 minutes. Add vinegar and let reduce for 1 minute. Add beans and chicken stock to cover.

Reduce heat and simmer until stock is absorbed. Continue adding stock as it's absorbed by the beans; cook until beans are tender, about 45 minutes. Once beans are cooked, adjust seasoning with salt and pepper, fold in Valdeon cheese and Swiss chard and cook for another two minutes.

For the pork chops: Preheat the oven to 375 F.

Heat two large pans with 3 tablespoons olive oil in each, over medium-high heat. Generously season the pork chops with salt and pepper. Carefully brown the chops, two in each pan, on both sides, then remove to a baking tray and roast in the oven for 20 to 30 minutes depending upon the size of the chop, checking the internal temperature of the chops after 15 minutes with probe thermometer. When the temperature reads 160 degrees, remove from the oven and set aside to rest for 5 to 10 minutes in a warm place. Meanwhile divide beans on four plates and place a chop on top of each plate of beans.


bacon recipe courtesy of: Chef Seamus Mullen, Boqueria, New York, New York | The Today Show, February 4, 2009

1780. MOSTACCIOLI with BACON, RICOTTA CHEESE and BASIL

yields four to six servings


1 box mostaccioli
1 jar tomato & basil pasta sauce, divided
1 tablespoon extra virgin olive oil
1 cup finely chopped onion
3 bacon slices, chopped
3 garlic cloves, minced
1 container (15 ounces) ricotta cheese
1/4 cup fresh basil, finely chopped
1 cup water
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat oil in skillet over medium heat. Saute onion, bacon, and garlic 5 minutes or until bacon is cooked. Remove from heat. Add ricotta, basil, water, salt and pepper.
Warm pasta sauce in a saucepan. Cook pasta according to package directions; drain. Add pasta sauce to skillet; stirring until blended. Pour sauce mixture over hot pasta and toss. Transfer to a serving platter or bowl. Serve with remaining sauce. Garnish with fresh basil leaves.


bacon recipe courtesy of: Barilla, 1-800-9-BARILLA

1779. BOILED COLLAR of BACON with CREAMY MUSTARD SAUCE

1 kg unsmoked bacon joint
1 medium onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 bay leaf
1.2 liters chicken stock
150ml double cream
70 grams unsalted butter
1 teaspoon brown mustard seeds
salt and freshly-ground black pepper, to taste

Remove any rind from the bacon then roll up tightly before soaking in plenty of water for at least 24 hours prior to cooking to reduce the salt content. When ready rinse well.

Place the bacon in a pan with the vegetables and bay leaf. Cover with the chicken stock then bring to a simmer and cook, uncovered for 90 minutes. Take off the heat and set aside to cool for 25 minutes.

Drain off 600ml of the stock to a clean pan and bring to a boil. Continue cooking until the volume has reduced by half then add the cream and continue cooking for 10 minutes before whisking in the butter, 25 grams at a time. Transfer the bacon and vegetables to the pan, add the mustard seeds then adjust the seasonings. Plate out, allowing two pieces of bacon per serving.


bacon recipe courtesy of: Celtnet.org

1778. MINI SHELL PASTA with a CREAMY SMOKED BACON and PEA SAUCE

serves four to six


10 slices smoked streaky bacon
a small bunch of fresh mint
150 grams Parmesan cheese
sea salt and freshly ground black pepper
1 chicken stock cube, optional
400 grams dried mini shell pasta
olive oil
a knob of butter
300 grams frozen peas
2 heaped dessertspoons crème fraîche
1 lemon

To prepare your pasta: Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan

To cook your pasta: Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil and the butter. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp. Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water. Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in

To serve your pasta: Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.


bacon recipe courtesy of: Jamie Oliver, Jamie's Ministry of Food

1777. WARM MUSHROOM and CHICKEN SALAD with BACON

serves four


4 slices bacon, cut into 1/2-inch pieces
1 1/2 pounds skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
salt
1 medium shallot, finely chopped
1 pound cremini mushrooms, sliced
1 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1 bag (5 to 6 ounces) baby arugula
1 small head frisée, stem ends trimmed and discarded

In 12-inch skillet, cook bacon on medium 5 to 6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; remove fat from skillet and reserve 4 teaspoons. (If you do not have 4 teaspoons bacon fat, add enough olive oil to equal 4 teaspoons.)

To same skillet, return 2 teaspoons reserved bacon fat and heat on medium until hot. Add chicken and 1/4 teaspoon salt; cook 7 to 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally. Transfer to bowl. Add remaining 2 teaspoons bacon fat and shallot; cook 1 minute, stirring. Add mushrooms; cover and cook 5 minutes. Uncover and cook 4 to 5 minutes longer on medium-high or until mushrooms are browned and tender and most liquid has evaporated, stirring frequently. Add broth and vinegar; heat to boiling. Remove skillet from heat.

In large bowl, combine arugula and frisée; add chicken and mushroom mixture and toss until well combined. To serve, top with reserved bacon.


bacon recipe courtesy of: Good Housekeeping.com

1776. SESAME-CRUSTED TUNA SALAD NICOISE with BACON, SUGAR-SNAP PEAS and TOMATOES

serves four


For the Dressing
1/2 cup Asian fish sauce
1/2 cup fresh lime juice
1/4 cup toasted sesame oil
4 tablespoons sesame paste (tahini)
4 tablespoons light brown sugar
1 2-inch piece fresh gingerroot
1 stalk lemongrass, trimmed, tough outer leaves removed, roughly chopped
1 large clove garlic
1/2 jalapeno chile with seeds and membranes removed, coarsely chopped
2 tablespoons each chopped basil and cilantro leaves + coarsely chopped leaves to garnish

For the Salad
2 cups arugula, watercress, or field greens, chilled
1 small head frisee or chicory, broken into bites, chilled
1/3 pound sugar-snap peas, strings removed and blanched
8 cherry tomatoes, split
4 slices thick-sliced bacon, cut cross-wise into 1-inch pieces, cooked until crisp and blotted on paper towels
1 yellow bell pepper with seeds and membranes removed, cut thinly into lengthwise slices
4 tablespoons each black and white sesame seeds
1-1 1/4 pounds sushi-grade tuna steaks, about 1 1/4-inches thick
salt and freshly ground black pepper
oil to brush pan
2 scallions, including most of green parts, thinly sliced
1 hard cooked egg, finely chopped

Make the dressing: Combine the dressing ingredients in the jar of an electric blender and puree until smooth. Pour through a fine strainer into a clean bowl, pressing to extract as much liquid as possible. Set aside.

Make the salad: Combine the lettuces, blanched sugar-snap peas, tomatoes, bacon, and sliced pepper in a large bowl.

Pour the sesame seeds into a flat dish. Season the tuna with salt and pepper and press into the seeds, covering all sides. Heat a non-stick skillet over medium-high heat and brush it with oil. Saute the tuna on both sides until medium-rare, turning once, about 2 to 2 1/2 minutes per side. Remove and set aside.

Pour the vinaigrette over the vegetables, toss, and blend well. Divide the salad among 4 plates. Slice the tuna across the grain into 1/2-inch slices and divide among the plates. Sprinkle on the scallions, chopped basil, cilantro, and hard-cooked egg and serve.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 68

1775. BACON and SWEET POTATO ROSTI

makes twenty-four


12 oz. sweet potato
3 tablespoons crème fraiche, plus extra to serve
5 tablespoons plain flour
1 egg, lightly beaten
4 tablespoons olive oil
4 rashers streaky bacon
sweet chili sauce, to serve
3 tablespoons chopped chives

Peel and grate the sweet potato and place in a bowl with the crème fraiche, plain flour and egg, season well. Heat the oil in a pan. Drop teaspoon amounts of the mixture into the hot oil and fry for 2-3mins on each side. Remove, drain on kitchen paper and keep warm. In the same pan, fry the bacon until crisp then roughly chop. Top each rosti with a dollop of crème fraiche, a little bacon, some sweet chili sauce and chopped chives. Serve up whilst still warm.


bacon recipe courtesy of: Marie Claire (UK), Marie Claire Blue Fin Building, 110 Southwark Street, London SE1 0SU

1774. SHAD ROE with BACON and MUSHROOMS

yields four servings


4 slices thick-cut bacon, cut into 1-inch pieces
2 shad fillets, with skin on
2 pairs shad roe
1/2 cup milk
coarse salt and freshly ground pepper to taste
flour for dredging
1/3 cup peanut or vegetable oil
3 tablespoons unsalted butter
1/2 pound mushrooms, sliced thin
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup creme fraiche
juice of 1 lemon
2 tablespoons chopped flat-leaf parsley

Fry the bacon until it is crisp, drain it and warm it in a low oven.

Cut the shad fillets in half and place them with the roe in the milk. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.

Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides. (This can be done in two batches if necessary). Turn heat down and cook four to five minutes. Handle roe carefully to prevent them from splitting. Remove to heated platter and keep warm.

While the fish is cooking, heat the butter in another pan. Add the mushrooms and thyme and cook until the former are golden brown. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper. Pour the sauce onto the fish and sprinkle with parsley and bacon. Serve at once.


bacon recipe courtesy of: Moira Hodgson, "Shad and Roe Are Making Their Yearly Cameo Appearance," The New York Times, February 25, 1996

1773. STUFFED PORK TENDERLOINS with BACON and APPLE-RIESLING SAUCE

yields four servings


1 tablespoon extra-virgin olive oil
1/4 cup minced onion
1/4 pound pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 teaspoon chopped thyme
1/2 teaspoon chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 ounces fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
two 1-pound pork tenderloins
6 slices of bacon

SAUCE
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 teaspoon chopped sage
1/2 teaspoon chopped thyme
Kosher salt and freshly ground pepper

PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.


bacon recipe courtesy of: Debra Whiting, Red Newt Winery Bistro, 3675 Tichenor Road, Hector New York 14841 | "Great American Wine & Food Matches," Food & Wine, October 2006

1772. RAMP, BACON and RICOTTA TART

serves four


For the tart crust:
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
8 tablespoons cold butter, cut into small pieces
3 tablespoons ice water, plus more as needed

For the tart filling:
4 slices of good quality bacon
1 large shallot, sliced
3 cups (packed) spinach
1 1/2 cups ricotta
1 large egg
salt and pepper, to taste
about 18 ramps, cleaned and bulb ends trimmed

In a food processor, combine the flours and salt and pulse to combine. Add the pieces of cold unsalted butter and pulse until the mixture resembles coarse meal. Add the 3 tablespoons ice water, then pulse in 1 second bursts until the mixture resembles curds and clumps (you can add a little more water if needed.) Turn the mixture out onto a lightly floured surface, gather it together in a ball, flatten into a disk shape and wrap in plastic wrap. Refrigerate for 1 hour or more.

To pre-bake the tart shell, roll it out and fit it into a 9-inch tart pan, trimming off any excess (you can save the excess dough to patch any tears that might appear in the dough.) Prick the bottom of the shell with a fork all over, then lay a piece of foil into the shell and fill the foil with dried beans (they’ll act as weights to keep the shell from puffing up in the oven.) Bake in a 375 degree F oven for 15 minutes, then remove the foil and beans and bake for an additional 7 minutes or so, until the dough loses it’s glossiness and turns ever so slightly golden brown around the edges. Remove the shell from the oven, keeping it in the pan, and cool on a rack.

When you’re ready to assemble the tart, cook the bacon in a large, heavy saute pan until browned and crisp. Remove to a cooling rack to drain off any excess fat. Pour off the bacon fat (save it to cook other things with!) until there’s about a tablespoon left in the pan. Return the pan to medium high heat and saute the sliced shallots until softened, then add the spinach and cook the mixture just until wilted.

Transfer the spinach/shallot mixture to the bowl of a food processor. Add the ricotta cheese, egg, and a generous pinch of freshly ground black pepper (I found it didn’t need much additional salt since the bacon is kind of salty.) Puree the mixture until the spinach is chopped, and set aside.

In the same pan you used to cook the bacon and spinach, add the whole ramps and a little bit of water. Cook just until the ramp greens have wilted, and set aside.

Transfer the ricotta/spinach mixture into the tart shell. Top with the crumbled bacon slices, then arrange the wilted ramps over the top. Place the tart pan on a baking sheet, and bake for about 35-45 minutes in a 375 degree F oven, until the top is just starting to turn brown, the filling is slightly puffed and set, and the crust is golden brown.


bacon recipe courtesy of: Amy Maltzan, eggs on sunday, April 23, 2009, eggsonsunday@gmail.com

1771. WILDFLOWER HONEY MUSTARD, BALSAMIC, APPLEWOOD BACON and PROVOLONE BURGERS

4 slices applewood smoked bacon
1/2 cup balsamic vinegar
1 medium shallot, chopped
1 tsp. chopped garlic
1/3 cup mayonnaise
1/4 cup wildflower honey (or any local honey)
1/4 cup Dijon mustard
1/2 tsp. kosher or sea salt
1/2 tsp. fresh ground pepper
4 (6 oz.) beef sirloin patties
1 medium sweet yellow or red onion, cut into 8 slices
Kosher or sea salt
fresh ground pepper
8 slices provolone cheese
4 ciabatta or whole wheat buns

Cook bacon until crisp. Remove to paper towel and reserve 1 tablespoon bacon fat.

In a small sauce pan over medium heat, cook balsamic vinegar, shallot and garlic. Reduce until 2 tablespoons are left. Pour into mixing bowl and cool. Add mayonnaise, honey, Dijon mustard, bacon fat, salt and pepper. Chill.

Season beef patties and sliced onion with salt and pepper. Place on grill and cook burgers to 160°F and onions until soft and caramelized. Top each burger with 2 onion slices, bacon and 2 slices cheese and allow to melt. Grill buns lightly and drizzle each side with honey mustard. Place burgers on buns and drizzle with one extra tablespoon honey mustard. Serve.


bacon recipe courtesy of: Sargento Cheese, Sargento Foods Inc., One Persnickety Place, Plymouth, Wisconsin 53073

1770. PROVOLONE, AVOCADO and BACON WRAP

makes one sandwich


1 10-inch flour tortilla
2-3 teaspoons mayonnaise
4 thin slices provolone or Muenster cheese
1 1/2 teaspoons mango chutney
2 slices bacon, cooked until very crisp, and blotted on paper towels
1/4 ripe avocado, peeled and sliced lengthwise into 4 thin slices
alfalfa sprouts

Spread the tortilla with the mayonnaise, cover with the cheese, and spread on the chutney. Lay the bacon horizontally end-to-end on the tortilla, top with avocado and sprouts, and wrap up.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 86

1769. CREAMED and CRISPY HOT DOGS with BACON, CARROTS and POTATOES

serves four


6 slices bacon
6 hot dogs
1 medium onion
2 medium potatoes (boiled)
1 can cream of mushroom soup
8-oz. can diced carrots

Cook the bacon, saving the drippings, and lay it on a paper towel to drain. Cut the hot dogs into long, thin strips and then in half; dice the onion; and put both ingredients into the drippings-filled frying pan. Saute them until the onion starts to brown. Drain off the drippings.

Chop up the potatoes and add them, with the soup and the carrots (including the carrots' liquid), to the pan. Cover and simmer for 10-15 minutes. Pour the mixture into a serving dish, topping with crumbled bacon.


bacon recipe courtesy of: The Great Little Hot Dog Cookbook by John Gould. New York: Doubleday & Company, Inc., 1973, pp. 60-61

1768. LINGUINE POMODORO with CANADIAN CHEESE and CRISP BACON

makes six servings


1/4 lb side bacon, cut up
1 large onion, chopped
3 cloves garlic, minced
1 can plum tomatoes, coarsely chopped
1 to 2 tablespoons soy sauce
1 teaspoon dried basil
450 grams package linguine
1/2 cup chopped parsley
1 cup diced Canadian Swiss
1/3 cup grated Canadian cheese
hot pepper flakes to taste

In a large saucepan, cook bacon over medium-high heat until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. Return reserved drippings to saucepan. Add onion and garlic and cook over medium-high heat until soft. Add tomatoes with their juice, soy sauce and basil. Bring to boil, reduce heat and simmer, uncovered, for 10 minutes. Meanwhile, cook linguine according to package directions; drain and place in a large pasta bowl. Stir parsley into sauce and pour over linguine; toss well. Divide pasta among individual serving bowls; sprinkle each serving with Swiss cheese, cooked bacon, Parmesan and hot pepper flakes to taste.


bacon recipe courtesy of: Metro Inc., 11 011, boul. Maurice-Duplessis, Montréal (Québec) H1C 1V6, Canada

1767. POTATO GALETTE with BACON and CAVIAR

serves four


15 thin slices of smoked bacon
4 potatoes
1 onion
butter

Sauce:
0.44 oz. caviar (sevruga)
white wine (Chardonnay)
butter
cream
shallot


Start by taking the skin of the potatoes and put them in a mandolin, which cuts the potatoes, carrots or any other vegetable in very thin slices. Mince the onion and cook it in butter. Before putting the potatoes in the mandolin, melt some butter in a saucepan. Once the butter is molten, put the potatoes inside. This needs about 3-4 minutes cooking, just as if you would make French fries in a pan.

Cut very finely the bacon with an electric machine or your hands.

Drain the potatoes and place them on a serving dish in order to prepare the potato cake. Put a layer of potatoes in the form. Continue to arrange them, as if you would make an apple pie. But be careful to not burn your fingers; the potatoes come directly out of the hot butter. Put the cooked onion in the middle and on top another layer of potatoes. You do not have to season it, because the top layer has already been salted; the bacon will season the entire dish with its taste, smoke and salt.

Cover the potato cake with thin bacon layers. Now, the plate is ready for the oven.

Meanwhile, prepare the sauce that accompanies the caviar galette. Boil down the white wine with the shallots. Add more wine. This will take you about 2-3 minutes. Then, take the same amount of butter and cream in the saucepan and boil down again. Eventually, you obtain a sauce with reduced cream, which has the advantage of having a very subtle butter taste.

Now you have reached a very important and delicate point of the preparation: the mix of sauce and caviar. Two important aspects: First, you always have to use a spoon made of high-grade (stainless) steel, horns or wood. Avoid silverware, because it modifies the taste, making it bitter. Second, when you mix the caviar with the sauce, the latter has to be lukewarm. If the sauce is too warm, the caviar will gelatinize in its inside. Thus, you would obtain a type of plastic caviar, unpleasant to see and taste. So, to avoid this displeasure, place the sauce off the flame, take a good spoon with caviar and blend it fast in the sauce. After about 20 minutes in the oven, the galette should be cooked. Put the sauce directly into the dish, using a high-grade (stainless) steel, horn or wooden spoon, in order not to damage the caviar taste. Place the galette, which is very hot, on top of it and decorate with peluches de cerfeuil. Now, you only have to finalize this recipe by adding a small scoop of caviar and some pepper of the mill, very discrete. You can degustate the caviar with the potatoes or smoked duck, as you like it.


bacon recipe courtesy of: Le Trianon Palace, 1 Bld de la Reine, Versailles, France, +33 1 30 84 50 50

1766. DEEP-FRIED BACON-WRAPPED KING TRUMPET (ERYNGII) MUSHROOMS

makes four servings


4 large King Trumpet (eryngii) mushrooms
wheat flour
bread crumbs
8 slices bacon
1 egg, beaten
2 cups vegetable oil

Slice lemon. Tear mushrooms in half lengthwise with fingers. Wrap each piece of mushroom with bacon. In 3 steps, flour, eggwash and bread crumb batter the mushroom pieces wrapped in bacon. Deep fry at 340°F in a pan. Add lemon, mayonnaise or favorite sauce/condiment to your taste.


bacon recipe courtesy of: Golden Gourmet Mushrooms, San Marcos, California, 760-471-7300

1765. BACON-WRAPPED PORK TENDERLOIN with TEXAS CAVIAR

serves six


2 16-ounce pork tenderloins sliced into 1½-inch medallions
12 slices thick-sliced bacon
wooden toothpicks-soaked in water
salt and pepper, to taste

Texas Caviar
4 cups canned black-eyed peas, drained, rinsed
3 tablespoons olive oil
2 tablespoons chili powder
2 tablespoons red wine vinegar
½ cup green onions, thinly sliced

Texas Caviar: Combine black-eyed peas and green onion in large bowl. Stir together olive oil, chili powder and vinegar. Add oil mixture to black-eyed pea mixture and stir until evenly coated. Cover: marinate at room temperature for 2-4 hours, stirring occasionally. Serve with bacon wrapped medallions. Bring 1½ inches of water to boil in a large skillet, add bacon and boil, uncovered for 1 minute; drain and cool slightly. Prepare a medium-hot grill. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks. Grill wrapped medallions over direct heat for 7-9 minutes, turn and continue cooking until internal temperature reaches 150° F, remove from grill, let rest 5 minutes before serving with Texas Caviar.


bacon recipe courtesy of: Minnesota Pork Board, 151 Saint Andrews Court, Suite 810, Mankato, Minnesota 56001, (507) 345-8814

1764. APPLEWOOD BACON WRAPPED CHILEAN SEA BASS on LENTILS DU PUY

yields one serving


1/2-ounce onion, finely chopped
1 tablespoon olive oil
1/2-ounce celery, finely chopped
1/2-ounce carrot, finely chopped
5 ounces French lentils (ideally Puy lentils)
vegetable broth, to cover
1 bouquet garni sachet
1 (7-ounce) Chilean Sea bass fillet
3 ounces smoked bacon, preferably Applewood
2 sprigs sage, leaves removed
1-ounce butter
4 sprigs parsley, leaves removed, cleaned and chopped
1-ounce tomato concasse
2 ounces stiffly beaten whipped heavy cream
4 to 5 leaves sage, for garnish

In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft.

Preheat the oven to 400 degrees F.

Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.

When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot.


bacon recipe courtesy of: Casa Del Mar, 1910 Ocean Way, Santa Monica, California 90405, (310) 581-5533 | "Romantic Rendezvous," The Best Of, The Food Network

1763. TWICE-COOKED DUCK with PEAS and BACON

serves four


4 duck breasts, with skin (around 200 grams each)
½ teaspoon salt
1 tablespoon thyme leaves
600 grams fresh or frozen peas
4 red shallots or 1 small onion
2 tablespoons butter
100 grams thick-cut bacon, diced
1 teaspoon sugar
oil for frying

Wash and dry the duck breasts, and score the skin only with a sharp knife. Rub the salt and thyme leaves into the duck breasts, and place on a heatproof plate that will fit into your steamer. Steam over simmering water for 20 minutes. Remove and pat dry, reserving the juices. You can do this a few hours beforehand.

Cook the peas in simmering, salted water until tender, then drain, refresh with cold water, drain and set aside. Peel and slice the shallots. Heat half the butter in a pan and gently cook the sliced shallots and bacon for five minutes. Add the peas, sugar, a couple of spoonfuls of the duck juices and the remaining butter, and gently heat through.

Heat the oil in a nonstick frying pan, and sear the duck breasts, skin side down, until the skin is crisp and golden (this will happen quite quickly). Turn and cook gently until the duck is hot all the way through. To serve, slice each duck breast on the diagonal, and arrange on a bed of peas and bacon.


bacon recipe courtesy of: Jill Dupleix, Times Online, August 2, 2007

1762. ORZO with SUMMER VEGETABLES and BACON

makes two to four servings


1 cup orzo
4 bacon strips, chopped
1/2 white onion, chopped
2 garlic cloves, sliced
3 green zucchini, diced
1/4 to 1/2 teaspoon of red pepper flakes, depending on your tolerance for heat
1/2 cup cherry tomatoes, halved
1 cup arugula
chiffonade of 10 basil leaves
salt and pepper to taste
Optional: Parmesan cheese

Bring to a boil 4 cups of salted water. Add orzo and cook for about 10 minutes. Meanwhile, heat a skillet. Add bacon and cook for 2 minutes. Add onion and garlic and cook for 2 more minutes. Add zucchini and red pepper flakes, mix, cover the skillet with a lid and cook for 4 minutes, stirring once or twice. Add tomatoes, cooked & drained orzo, arugula and basil. Mix everything together, adjust the flavor with salt & pepper and serve. Optional: add Parmesan cheese on top.


bacon recipe courtesy of: Olga, Quick Weeknight Meals Recipe Contest 2009, The Kitchn, Apartment Therapy

1761. PORK STEW with BACON, HARD CIDER, PEARL ONIONS and POTATOES

yields six servings


30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.

Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.

Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.

Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.


bacon recipe courtesy of: Bruce Aidells, Bon Appétit, February 2010

1760. MACHE SALAD with FIGS and BACON

serves four


8 medium-to-large fresh figs, cut in half lengthwise through the stem end
8 slices bacon, each cut in half
4 ounces mâche
3 ounces gorgonzola cheese, crumbled

Vanilla Vinaigrette:
2 tablespoons vanilla bean vinegar or champagne vinegar
1 teaspoon honey
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste

Place half of the bacon strips on a double thickness of paper towels. Cover the bacon with another double thickness of paper towels and microwave on high until the bacon is half-cooked, 30 to 60 seconds, depending on the wattage of your microwave and the thickness of your bacon. It's a good idea to experiment with an extra strip of bacon to determine the exact timing of this step, as microwaves vary widely in cooking power. You want the bacon to color slightly but still be pliable enough to wrap around the fig halves.

Once removed from the microwave, immediately wrap the bacon strips around half of the figs, securing the ends with a toothpick, if needed. Repeat the microwave step with the remaining bacon, and then wrap the remainder of the figs. The figs can rest at room temperature for an hour or two before proceeding, if desired. They can also be refrigerated, covered, for up to 8 hours.

To make the vinaigrette, combine the vinegar, honey, and olive oil in a small jar, seal tightly with a lid, and shake to emulsify. Season to taste with salt and pepper, and set the vinaigrette aside at room temperature. The dressing can be made 2 days in advance and kept in the refrigerator. Bring to room temperature before serving.

Position a rack at the topmost level of the oven, closest to the heat source. Preheat the broiler on high. Place the bacon-wrapped figs on a baking tray and broil, turning once, until the bacon is cooked. Remove the figs to a paper towel-lined plate while you finish the salad.

Place the mâche in a large bowl and toss with the vinaigrette. Divide the greens among 4 salad plates. Arrange 4 bacon-wrapped figs on each salad and top with some of the Gorgonzola cheese. Serve immediately.


bacon recipe courtesy of: Earthbound Farm, 1721 San Juan Highway, San Juan Bautista, California 95045

1759. FIELD GREENS with SMOKED EEL and BACON-MUSTARD VINAIGRETTE

serves four


Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

The Salad:
1 pound field greens or mâche
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish

For the Bacon-Dijon Dressing: Fry the bacon until crispy and drain on a paper towel. Whisk the mustard, sugar, vinegar, and water together in a mixing bowl. Continue whisking, adding the oil in a slow, steady stream; season to taste with salt and pepper. Add more sugar, if necessary. Add the bacon and mix to combine.

For the salad: In a mixing bowl, place the mâche and pour in the Bacon-Dijon Dressing. Toss to completely coat each leaf. Slice the eel on an angle into 32 equal pieces. Place mounds of the coated mâche in the center of each serving plate (Chef Marcel Biró prefers square plates for this presentation). Place two slices of eel at 12:00, 3:00, 6:00, and 9:00 plate positions. In each corner of the plate, shape a small quenelle of crème fraîche. Garnish with the cherry tomatoes and dill leaves.


bacon recipe courtesy of: Marcel Biró and Shannon Kring Biró | GermanFoods.org, German Foods North America, LLC, c/o The Representative of German Industries and Trade, 1776 I Street, NW, Suite 1000, Washington DC 2008, info@germanfoods.org

1758. LENTIL and SWEET POTATO SOUP with BACON and CILANTRO

makes six to eight servings


5 thick slices applewood smoked bacon, cut into 1/2-inch strips
1 large yellow onion (or 2 small), diced
2 large carrots, diced
3 medium sized sweet potatoes, peeled and diced
2 cups French lentils (lentils de puy)
8 cups chicken stock
1 teaspoon Madras Curry powder (or other yellow curry powder)
2 tablespoons sherry vinegar
salt & pepper
1 large handful of cilantro leaves

Set a very large pot over medium-low heat and cook the bacon until the fat renders and it begins to crisp. Remove with a slotted spoon and reserve the bacon. Add the onions and carrots to the pot and cook in the bacon fat until soft – about 10 minutes.

Add the sweet potatoes, lentils, chicken stock and curry powder and bring to a simmer. Reduce the heat to medium-low or low and cook for 30 – 40 minutes, or until the potatoes and lentils are tender. To thicken soup, mash the soup with a potato masher (or ricer) about 15 times. (This is optional.)

Add the sherry vinegar and taste the soup. Add salt and pepper as needed. Ladle into bowl and sprinkle with bacon bits and fresh cilantro leaves.


bacon recipe courtesy of: Melissa Camero Ainslie, Bitchincamero, Miami, Florida, January 6, 2010 | Ad Hoc at Home by Thomas Keller. Artisan, 2009

1757. HOMEMADE PAPPARDELLE with BACON and BOLOGNESE SAUCE

makes ten servings


Bolognese sauce:
5 tablespoons butter
7 tablespoons extra-virgin olive oil
2 cups chopped onions
1 1/4 cups chopped celery
3/4 cup chopped carrot
2 large garlic cloves, chopped
1 1/2 pounds ground beef (15% fat)
1 1/2 pounds antelope sausages or spicy Italian sausages, casings removed
3/4 pound ground venison or ground beef (15% fat)
3/4 pound bacon, chopped
1 1/2 cups whole milk
1 1/2 cups dry white wine
3/4 cup tomato paste (about 7 1/2 ounces)
Homemade Pappardelle (recipe below)
1 cup freshly grated Parmesan cheese plus additional for passing


Homemade Pappardelle
makes 2 1/2 to 2 3/4 pounds

5 cups all purpose flour, divided
1 1/2 teaspoons salt, divided
6 large eggs, divided
6 large egg yolks, divided
6 tablespoons (or more) water, divided

Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl.

With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.

Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.

Divide each dough ball into 4 pieces. Cover dough with plastic wrap.

Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment.

Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle.


Homemade Pappardelle with Bacon and Bolognese Sauce

Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.

Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.

Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add warm Bolognese and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Serve, passing additional cheese.


bacon recipe courtesy of: Kate Ewald, Bon Appétit, March 2010