1817. BACON, BROWNED ONION and CAMEMBERT TART

serves six


Pastry:
1 1/4 cup all-purpose flour
1 stick unsalted butter, very cold and cut into pieces
1/2 teaspoon salt
1/2 teaspoon sugar
3 to 4 tablespoons nonfat milk or very cold water

Filling:
3 tablespoons olive oil
4 Spanish onions , cut into 1/2-inch strips
4 strips bacon , cut into 1/2-inch pieces
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
8 ounces Camembert cheese , cut into 1/4-inch strips

Combine flour, butter, salt, and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal. Add milk 1 tablespoon at a time and pulse just until mixture forms a ball. Remove dough and shape into a 5-inch disk; wrap in plastic wrap and refrigerate at least 1 hour.

Meanwhile, prepare filling: In 2 large sauté pans (or in batches), divide oil and onions, and cook slowly over medium-low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly browned, about 5 minutes. Stir in rosemary, salt, and pepper. Remove from heat and cool in pan.

Preheat oven to 375°. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin only in forward and backward motions; rotate dough a quarter turn with every roll, making sure dough is not sticking, until it is 1/4- to 1/8-inch thick and 11 inches in diameter.

Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2-inch border. Place remaining cheese strips on onions in the same pattern, and carefully fold up edges of crust, pleating slightly. Slide tart with parchment onto a large, rimless baking sheet; place on the center rack of the oven. Bake until crust is golden, 25 to 30 minutes. If onions are browning too quickly, cover them with foil (don't cover crust). Remove tart from oven; cool at least 20 minutes before moving off baking sheet or serving.


bacon recipe courtesy of: Rori Trovato, O Magazine, March 11, 2010

1816. BACON CURRY COLESLAW

1/2 cup mayonnaise or salad dressing
2 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon curry powder
6 cups shredded cabbage, chilled
5 to 6 slices bacon, crisp-cooked and crumbled

Combine mayonnaise, vinegar, sugar, salt, curry powder, and dash freshly ground black pepper. Chill. Combine cabbage and bacon. Toss dressing lightly with cabbage mixture.


bacon recipe courtesy of: ifood.tv

1815. CANADIAN SALMON, POTATO and BACON TORTE

makes six servings


4½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 cups lard, diced
¾ cup boiling water
4 teaspoons lemon juice
1 large egg, beaten
2 tablespoons butter
6 medium slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 cups peeled potatoes cut into ½-inch cubes
One 1-pound salmon steak, boned, skinned, and cut into ½-inch pieces
salt and freshly ground black pepper to taste

In a large mixing bowl, combine the flour, baking powder, salt, and half of the diced lard and mix till well blended. Place the remaining 1 cup of lard in a small bowl, add the boiling water, stir well till lard is melted, and let cool slightly. Add the lemon juice and egg, blend well, pour the mixture over the flour mixture, and stir thoroughly to form a smooth dough. Turn out the dough on a lightly floured surface, knead lightly, wrap in plastic wrap, and chill for 1 hour.

Preheat the oven to 400°F. Butter a 9-by-2-inch baking dish and set aside.

In a large, heavy skillet, melt the butter over moderate heat, add the bacon, and stir till slightly browned. Add the onion and stir 2 minutes. Add the potatoes and stir for 1 minute. Add just enough water to cover, bring to a low boil, and cook till the potatoes are tender and some of the water has evaporated, about 15 minutes. Remove from the heat, add the salmon and salt and pepper, stir, and let the mixture cool.

On a work surface, roll out half the chilled dough about ¼ inch thick, line the prepared baking dish with the dough, and fill the shell with the salmon mixture. Roll out the remaining dough, lay it over the filling, seal the edges by pressing them down with a fork, and cut several slits on top. Bake the torte for 15 minutes, reduce the heat to 350°F, and continue baking till the crust is golden, about 30 minutes longer.

Cut and serve the hot torte in wedges.


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

1814. ENDIVE SALAD with BACON, AVOCADO and GORGONZOLA

1 fresh pear, peeled, cored and chopped
1/2 teaspoon green onion, white part only
2 tablespoons balsamic vinegar
2 tablespoons water
1/4 teaspoon Dijon mustard
1/4 teaspoon sea salt
3 tablespoons canola oil
fresh ground pepper, optional
16 oz. Belgian endives, cleaned, cored and chopped
1 1/2 ripe avocados, seeded, peeled and chopped
2 strips cooked bacon, crumbled
2 oz. Gorgonzola cheese, crumbled
1 small shallot, peeled and finely minced

To make the pear chiffon dressing: combine the pear, green onion, vinegar, water, mustard and sea salt in a blender and purée until smooth. With the blender running, slowly add the oil in a thin stream until the dressing is emulsified. Taste and adjust seasonings, adding pepper if desired. Pour into a small serving bowl and set aside. Divide chopped endive among individual salad bowls or plates. Top endive with the avocado, bacon, Gorgonzola cheese and shallot. Serve with the pear chiffon dressing.


bacon recipe courtesy of: The Hass Avocado

1813. BAKED CARROTS with CITRUS and BACON

1 3/4 pounds carrots, peeled and cut into small chunks
2 slices bacon, finely sliced
2 sprigs rosemary, finely chopped
1 clove garlic, finely sliced
1/2 an orange
1 teaspoon marmalade
2 pats butter
salt and pepper

Preheat the oven to 400 degrees. Fold a two-foot piece of aluminum foil in half to make a crease, then open it up again. Pile carrots in the middle of the foil, one one side of the crease. Scatter the bacon, rosemary and garlic over the carrots. Grate the orange zest over the carrots. Add marmalade, butter and pinch of salt and pepper to the pile. Fold the other half of the aluminum foil over the carrots and scrunch and seal the two sides of the foil bag together, leaving one end open. Halve the orange and squeeze all of the juice into the bag. Seal up the final side of the bag. Place the bag on a baking tray and put into the oven for about 50 minutes. To serve, carefully open the bag and pour into a serving dish.


bacon recipe courtesy of: Larissa and Chrissy, Blog Obispo: the San Luis Obispo Tribune, San Luis Obispo, California, February 24, 2010 | Jamie Oliver’s Food Revolution

1812. BACON with CITRUS GLAZE

serves four


8 slices bacon
2 naval oranges
1 tablespoon honey

Preheat oven to 350 degrees. Lay bacon on wire racks on a baking sheet. Juice oranges into a small saucepan, add honey. Cook over medium heat until glaze is thick enough to coat the back of a spoon, about 8 minutes.

Brush some glaze over the bacon, and bake for 5 minutes. Brush with more glaze. Continue to bake until golden, about 8-10 minutes more. Brush bacon with remaining glaze, and transfer to a parchment- or paper-towel-lined plate to drain before serving.


bacon recipe courtesy of: The Bitten Word, April 21, 2009 | Martha Stewart Living, September 2009

1811. BACON, CEREAL and ORANGE JUICE BREAKFAST COOKIES

makes 12 big cookies


3/4 cup butter, room temperature
1/2 cup brown sugar
1 egg
2 tablespoons thawed frozen orange juice concentrate
1 tablespoon grated orange peel
1 1/4 cups flour
1 teaspoon baking powder
6 strips bacon, cooked very crisp, drained and crumbled
1/2 cup Grape-Nuts

Preheat oven to 350°F. In a medium bowl, beat together butter, sugar, egg, orange juice concentrate and peel, until light and fluffy. Add flour and baking powder, beating until well blended. Stir in bacon and cereal, stirring only until incorporated. Using an ice cream scoop (I used a big one), drop 3 inches apart on ungreased baking sheets. Bake for 10 to 15 minutes or until edges are golden. Remove cookies from sheets while still warm and cool on racks.


bacon recipe courtesy of: Jessie Oleson, cakespy.com, Seattle, Washington for Serious Eats, September 14, 2009 | adapted from Cookies by Natalie Hartanov Haughton

1810. BACON and EGG ENCHILADAS

makes ten servings


12 slices bacon
10 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2 cans (10 ounces each) green or red enchilada sauce
10 flour tortillas (8 inches in diameter)
2 cups shredded Mexican cheese blend (8 ounces)
sour cream, if desired
taco sauce, if desired

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook bacon in 10-inch skillet over medium heat, turning occasionally, until very crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels; crumble bacon and set aside.

Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk until well blended. Pour into skillet with bacon drippings. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 5 to 7 minutes or until eggs are thickened throughout but still moist. Do not overcook.

Pour 1/2 can of the enchilada sauce over bottom of baking dish. Fill each tortilla with about 1/3 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on enchilada sauce in dish. Pour remaining 1 1/2 cans enchilada sauce over filled tortillas. Top with remaining cheese and bacon.

Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with sour cream and taco sauce.


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

1809. FUSILLI with ALFREDO SAUCE, PEAS and BACON

yields four servings


12 oz fusilli
8 slices bacon
1 cup shredded carrots
2 cups frozen peas
1 cup alfredo sauce
1 1/2 teaspoon each chopped garlic and Dijon mustard
freshly ground pepper, to taste

Boil fusilli as package directs, reserving 1 cup cooking water before draining. Meanwhile pan fry bacon in a large nonstick skillet until crisp. Drain on paper towels; coarsely crumble. Pour off all but 1 tsp fat from skillet. Heat skillet; add shredded carrots and sauté 1 minute until almost tender. Add frozen peas, Alfredo sauce, garlic and mustard, and pepper to taste. Bring to a simmer. Toss with drained pasta, bacon and reserved cooking water as needed.


bacon recipe courtesy of: "Woman's Day Kitchen, Woman's Day, April 1, 2007

1808. LIVER and BACON with CELERIAC MASH

serves four


8 rashers dry-cured streaky bacon
350 grams calf’s liver, thinly sliced
large pinch of caster sugar
1 tablespoon plain flour, for dusting
1 tablespoon sunflower oil
1 tablespoon balsamic vinegar

For the celeriac mash
2 large (about 450g) potatoes, diced
450 grams celeriac, diced
3 tablespoons skimmed milk
bunch of spring onions, trimmed and chopped

Make the celeriac mash. Simmer the potatoes and celeriac in a large pan of boiling, salted water for about 15 minutes or until tender. Drain and return to the pan, covered, to dry out.

In a small pan, gently heat the milk. Add the spring onions and cook for 2-3 minutes, until softened. Add to the potatoes and celeriac, then mash and season. Set aside, covered, to keep hot.

Meanwhile, grill the bacon until beginning to crisp at the edges.

Season the liver on both sides with salt, pepper and the sugar, then coat lightly in the flour. Heat a large frying pan over a high heat. When hot, add the oil, then the liver and cook for 2 minutes each side, until nicely browned but still pink and juicy on the inside. Add the balsamic vinegar to the pan. Serve the liver and pan juices immediately with the celeriac mash and crispy bacon.


bacon recipe courtesy of: Silvana Franco, Delicious Magazine

1807. CARIBBEAN BACON, CHEESE and RICE CUSTARD

makes 4 servings


8 slices streaky bacon
2 cups boiled rice
1 small onion, grated
2 ounces queso blanco cheese, shredded
1 tablespoon chopped fresh parsley leaves
1 large egg, beaten
2 tablespoons half-and-half
2 tablespoons butter, melted
¼ teaspoon sweet paprika
salt and freshly ground black pepper to taste

Preheat the oven to 325°F. Butter a 1½-quart casserole or baking dish and set aside.

In a large skillet, fry the bacon over moderate heat till cooked but still slightly soft and drain on paper towels. Line the bottom and sides of the prepared casserole with the bacon slices.

In a mixing bowl, combine all the remaining ingredients and stir till well blended. Scrape the mixture into the casserole, bake till the custard is set, about 30 minutes, and serve hot or warm.


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

1806. CHICKEN and BACON QUESADILLAS with PEACH PRESERVES

yields twelve servings, two wedges each


1 container (8 oz) sour cream
4 green onions, thinly sliced (4 tablespoons)
1 package (1 oz) ranch dip mix
1 cup chunky-style salsa
1/4 cup Smucker's® Peach Preserves
3 tablespoons chopped fresh cilantro
1/4 lb sliced roasted chicken (from deli), chopped
3/4 cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)
8 slices precooked bacon, chopped
1 can (16.3 oz) Pillsbury® refrigerated buttermilk biscuits (8 biscuits)

In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.

Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.

Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.

Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.


bacon recipe courtesy of: The Pillsbury Bake-Off, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

1805. BACON and CINNAMON WAFFLES

1/2 cup chopped walnuts
3 slices of bacon, diced and cooked until brown and crispy
3 cups Belgian waffle mix
2 eggs
1/3 cup oil
1 1/2 cup water
1 1/2 tsp ground cinnamon
1/2 teaspoon kosher salt
syrup

Preheat oven to 350. Spread walnuts in and even layer on a baking sheet and bake for 10 to 15 minutes until toasted. Allow to cool. Preheat Belgian waffle maker In a mixing bowl combine waffle mix, eggs, oil, and water. Add cinnamon and salt to the waffle mix. Cook waffle in waffle maker according to manufacturers instructions. Sprinkle waffle with cooked bacon and toasted walnuts. Drizzle with syrup and serve.


bacon recipe courtesy of: Laura, Real Mom Kitchen, January 14, 2010, laura@realmomkitchen.com

1804. BEEF and WHEAT BERRY CHILI with BACON

serves eight


4 teaspoons vegetable oil
2 pounds boneless beef bottom round, cut into 1-inch cubes
2 medium onions, chopped
3 cloves garlic, finely chopped
3 tablespoons ground ancho chile pepper
2 teaspoons ground cumin
salt
1 can (14 1/2 ounces) diced tomatoes with chiles
1 can (14 to 14 1/2 ounces) low-sodium beef broth, (1 3/4 cups)
2 1/2 cups water
1 cup wheat berries, rinsed
1 bottle (12 ounces) dark beer
2 slices bacon
1 bay leaf
sour cream (optional)
green onions (optional), sliced

In nonstick 5- to 6-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until hot. Add half of beef and cook 4 to 5 minutes or until browned on all sides, stirring occasionally. With slotted spoon, transfer beef to large bowl. Repeat with 1 teaspoon oil and remaining beef.

In same Dutch oven, heat remaining 2 teaspoons oil over medium heat until hot. Add onions and cook 5 minutes or until golden, stirring occasionally. Stir in garlic and cook 30 seconds, stirring constantly. Stir in chile pepper, cumin, and 1/2 teaspoon salt; cook 1 minute. Return beef to Dutch oven; add tomatoes and broth. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 1 1/2 hours.

Meanwhile, in 3-quart saucepan, combine water, wheat berries, beer, bacon, bay leaf, and 1/2 teaspoon salt; cover and heat to boiling over medium-high heat. Reduce heat to low and simmer, covered, 1 1/2 hours. Drain wheat berries, reserving 1 cup cooking water. Discard bacon and bay leaf.

Stir wheat berries and reserved cooking water into Dutch oven with beef mixture. Reduce heat to low and simmer, uncovered, 15 minutes or until beef and wheat berries are tender. Serve chili with sour cream and green onions if you like.


bacon recipe courtesy of: Good Housekeeping.com

1803. FRESH CORN PANCAKES with GREEN ONIONS and BACON

6-8 pieces thick-cut bacon (or 2/3 cup cooked crumbled bacon)
2 cups Bisquick (the low-fat version is fine)
1 egg
1/2 cup milk
salt and pepper to taste (lots of pepper)
a good dollop of hot sauce
5 large ears of corn, husked, kernels cut off the cob
1 large bunch green onions, chopped
2 tablespoons fresh parsley, minced
olive oil and butter, for frying

Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.

In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.

In a heavy skillet (cast iron works extremely well), heat 1 Tbsp each of olive oil and butter. When the fat is hot, add the pancake mixture; use about 1 Tbsp per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while you finish the rest, or serve right away.


bacon recipe courtesy of: Erika Kerekes, LA Cooking Examiner, Santa Monica, California, September 21, 2009 | In Erika's Kitchen

1802. MONKFISH and BACON KEBABS with PASTIS MAYONNAISE

yields four servings


1 pound monkfish fillets
1 sprig thyme
1 sprig fennel leaves
6 bay leaves
1/4 cup olive oil
juice of 1/2 lemon
4 tomatoes
1 large onion
1/4 pound bacon
coarse salt and freshly ground pepper to taste

For the pastis mayonnaise:
1 cup mayonnaise, preferably homemade with olive oil
2 tablespoons pastis (Ricard or Pernod brand)
1 teaspoon chopped fennel
salt and freshly ground pepper to taste

Cut the monkfish into three-fourths-inch slices. Pull the thyme leaves off the sprig and chop up the fennel. Cut the bay leaves into thirds. Place the herbs in a bowl with the fish and add the oil and lemon juice. Stir and leave to marinate for one hour before cooking.

Cut the tomato and onion into wedges. Remove the rind from the bacon and cut it into one-inch pieces. Thread four skewers with the monkfish, pieces of bay leaf, bacon, tomato and onion. Chill until needed. Mix the pastis mayonnaise ingredients.

Preheat broiler or barbecue. Brush the kababs with some of the marinade and grill for about seven minutes, turning occasionally. Season with salt and pepper to taste. Serve with the mayonnaise, and a green salad.


bacon recipe courtesy of: Moira Hodgson, "The English Find a Revolution on Their Own Shores," The New York Times, October 2, 1988

1801. GRILLED MAHI MAHI SKEWERS with PEPPERED BACON

makes 12 servings


1 pineapple for garnish
½ cup brown sugar
1 oz rum
1 lb. boneless mahi mahi fillet
6 slices peppered bacon, cut in half
24 bamboo skewers soaked in water for 1 hour

Prepare the grill for cooking over direct medium heat.

Cut the pineapple in half. Reserve one half for plating and cut the other half into 12 even pieces. Place the pieces in a bowl with the brown sugar and toss to coat. Cut the filet into 12 even pieces. Wrap each piece in ½ slice of bacon, securing the bacon with the tip of a skewer as you spear the Mahi. Keep the wrapped Mahi at the top of the skewer like a lollipop. Grill the wrapped skewers for about 6 minutes per side, or until the bacon is brown and crispy.


bacon recipe courtesy of: Fishing the Flats, with Henry Waszczuk, 2285 Grand Boulevard, Burlington, Ontario L7P 0N1 Canada, 905-336-0133

1800. CURRIED BANANAS wrapped in BACON

serves one


2 bananas, peeled and cut into 4 pieces
1 teaspoon mild curry powder
3 slices sweet cured bacon, stretched and cut into 2 pieces
olive oil, to drizzle

Sprinkle the banana pieces with the curry powder. Wrap each banana piece in a slice of bacon and secure with a cocktail stick. Drizzle with oil and place in a frying pan over a high heat for 2-3 minutes, until the bacon is cooked and golden. Transfer to a plate and serve immediately.


bacon recipe courtesy of: Antony Worrall Thompson, "Ready Steady Cook," BBC Food

1799. RED CHILI and SUGAR CURED BACON

serves four


2 tablespoons mild red chili powder
¾ cup firmly packed brown sugar
12 thick-sliced pieces applewood-smoked bacon

Preheat the oven to 300 degrees. Mix the chili powder and sugar in a shallow bowl. Fit a sheet of parchment paper onto a flat pan. Bury each slice of bacon in the chili and sugar mixture and rub both sides to assure the mixture adheres. Twist the bacon two or three times by holding each end to make a candied “stick”. Bake for 30 minutes without turning. Don’t overcrowd the pan as the juices need to spread, otherwise you won’t get the bacon to cook properly.


bacon recipe courtesy of: Ursula Ayrout, Jane Spice, San Francisco, California, ursula@janespice.com | Cooking with Cafe Pasqual’s by Katharine Kagel. Ten Speed Press, 2006

1798. HASH BROWN, SAUSAGE and BACON FRITTATA

yields ten servings


2 cups shredded cheddar cheese
8 slices bacon slice, cooked
1 cup milk
1/2 package hash browns
1/2 cup butter, melted
2 cups shredded hot pepper cheese
6 sausage links, fully cooked
9 eggs
salt & pepper to taste

Preheat oven to 425°F. Place hash browns into lightly sprayed 9" x 11" pan and press down evenly to form a crust. Drizzle butter evenly over crust and bake for 25 minutes. Place cheeses, sausage and bacon over hash brown crust. Beat milk and eggs together. Pour over cheese and meat. Reduce heat to 350°F and bake for 30 minutes.


bacon recipe courtesy of: Schwan's, Schwan's Home Service, Inc., c/o Customer Service, 115 West College Drive, Marshall, Minnesota 56258

1797. BRAISED BEEF CHUCK with TOMATO and BACON

serves four


1 kg beef chuck 4cm long pieces
olive oil for cooking
4-8 whole peeled onions
1 large brown onion sliced
2 rashers bacon sliced
2 cloves garlic sliced
sea salt to taste
8 large brown mushrooms in wedges
1 cup fresh tomato puree
1 fresh bay leaf
1 sprig rosemary
2 sprigs thyme

Brown off the beef in a little olive oil, in a large roasting tray. Remove the meat when well colored on all sides and set aside. Add the pearl onions to the same tray and caramelize well on all sides. Add the sliced onion, bacon, garlic and salt. Reduce the heat so the onion doesn't color too much but rather just softens and sweetens. Add the mushrooms, stir through, then return the meat to the roasting tray and mix all ingredients together well. Add the tomato puree, enough to just cover. If it doesn't quite cover the meat, you can top up with chicken stock or water. Add the herbs, cover with foil and braise in a medium oven for 2½ hours. Serve with your favorite vegetables or salad and plenty of soft polenta.


bacon recipe courtesy of: Neil Perry, "Neil Perry Rockpool Sessions," LifeStyle Food, GPO Box 2692, Sydney NSW 1044, Australia

1796. BEER and BEEF CHILI SLIDERS on BACON BISCUITS with TOMATILLO KETCHUP

yields eight servings


2 poblano chiles
8 slices bacon, chopped
one 8-ounce box Jiffy buttermilk biscuit mix
1 cup shredded sharp cheddar cheese
1/4 cup chopped chives
1/4 cup yellow mustard
2 tablespoons honey
6 tomatillos—peeled, rinsed and chopped
1 small red onion, chopped
2 cloves garlic, chopped
salt and pepper
3/4 pound ground beef chuck
3/4 pound ground beef sirloin
1/2 cup beer
1/4 cup Worcestershire sauce
2 tablespoons chili powder (2 palmfuls)
2 tablespoons grill seasoning (2 palmfuls)
1 tablespoon sweet smoked paprika (1 palmful)
1 tablespoon ground cumin (1 palmful)
1 tablespoon ground coriander (1 palmful)
1 1/2 teaspoons dried oregano (1/2 palmful)
2 tablespoons cilantro leaves
1 teaspoon grated peel plus the juice of 1 lime
shredded lettuce, for serving

Preheat the broiler. Arrange the chiles on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5 to 10 minutes. Peel and discard the stems and seeds.

While the chiles are broiling, in a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.

Preheat the oven to 425°. Preheat a grill or grill pan to medium-high. In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon 8 equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.

Meanwhile, in a medium saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8 to 10 minutes.

In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.

Using a food processor, puree the tomatillo mixture, chiles, cilantro, lime peel and lime juice; season with salt and pepper.

Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with a toothpick.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray, August 2009

1795. STRAWBERRY, CLEMENTINE ORANGE and BACON SALAD

1/2 of a bunch of Red Leaf Lettuce, torn
1 head heart of Romaine lettuce, torn
1 pint fresh sliced strawberries, divided
1 can (11 ounces) Clementine oranges, drained
8 slices thick bacon, cooked and crumbled
1/2 cup pecan halves
3 teaspoons water
3 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
dash of salt
2 teaspoons finely chopped chives

Place the lettuce in a large bowl. Reserve l cup of sliced strawberries for dressing. Add remaining stawberries and orange segments to lettuce. Set aside. Place l cup sliced strawberries, water, olive oil, red wine vinegar, Dijon mustard, pepper and salt in a blender. Blend until smooth. Stir in chives. Pour dressing over lettuce and toss gently. Divide the salad on individual salad plates, Sprinkle with crumbled bacon and pecans. Serve immediately.


bacon recipe courtesy of: epicurious.com, July 26, 2005

1794. CARAWAY CHICKEN BREASTS with BACON and SWEET-AND-SOUR RED CABBAGE

makes 2 servings


1 teaspoon caraway seeds
1/2 teaspoon (scant) ground allspice, divided
2 skinless boneless chicken breast halves
1 tablespoon olive oil
1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips
3 cups thinly sliced red cabbage
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2 1/2 tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar
chopped fresh chives (optional)

Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.

Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired.


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

1793. SAUTEED CABBAGE with SAUSAGE, BACON and POTATOES

serves four


1 tablespoon canola or vegetable oil
1 pound Knockwurst or Kielbasa, cut into 1/2-inch slices
4 slices bacon, cut into 2-inch pieces
3 large potatoes, cut into 1/4-inch thick slices
1 small to medium head cabbage, cut into thin wedges
2 tablespoons all-purpose flour
salt and pepper to taste
1 teaspoon caraway seed
1 tablespoon cider vinegar or red wine vinegar
1 cup sour cream (garnish, can use reduced fat)

Heat a large skillet over medium-high heat. Add the oil, then the bacon and sausage. Sauté until lightly browned, about 3 minutes. Add the sliced potatoes and just enough water to make some steam. Reduce heat to medium; cook about 15 minutes, adding a little water if the potatoes get too brown. Add the cabbage wedges. Sprinkle with the flour, salt, pepper, caraway and vinegar; stir well to combine, scraping up the browned bits in the bottom of the pan. Cook until cabbage is tender, about 45 minutes, again adding a little water if needed to prevent burning. Just before serving, check the bottom of the pan. If there are browned bits, add just a little more water, scrape them up, and stir into the cabbage until the moisture has evaporated. Serve immediately, passing sour cream and, if desired, extra vinegar.


bacon recipe courtesy of: Teri's Kitchen.com, teri@teriskitchen.com

1792. BROCCOLI, BACON and CHEDDAR MOUNTAIN BAKED POTATO

serves eight


8 king size Idaho or regular baking potatoes
2 one pound packages of bacon
1 16 oz. jar of pasteurized process cheese sauce
1 16 oz. package of sharp cheese
2 11 oz. bags of frozen broccoli florets

Separate bacon slices and place on two baking pans, place in oven and bake at 325 degrees for 20 minutes, turn several times to ensure bacon is thoroughly cooked. Drain grease from pan and place bacon on paper towels to drain off excess grease. Chop bacon into finely grated pieces, place in bowl and cover until needed to top off Potato.

Place 8 potatoes in oven, set temperature at 450 degrees, bake for 35 to 45 minutes. Turn potatoes four times to ensure an even bake.

Place both 11oz. bags of broccoli into medium cooking pot, bring to boil for 10 minutes. Drain broccoli in colander and immediately remove potatoes from oven.

Slice potatoes in half - top with a healthy portion of pasteurized cheese.

Add chopped bacon, then top off with broccoli florets, add a liberal amount of sharp shredded cheese and cracked pepper or add garlic herb dipping spices to complete topping.

Place potatoes back in oven for 5 to 8 minutes, serve immediately.


bacon recipe courtesy of: Alfonso Coley, "Fourth of July Recipes," Associated Content, June 10, 2009

1791. CREAM of POTATO and CHICKWEED SOUP with BACON

3 tablespoons butter or 2 tablespoons olive oil
4-5 small to medium potatoes
1 large leek
3 cups chicken or veggie stock
1 cup of water
1/2 cup heavy cream
3-4 cups chickweed
3-4 slices of bacon
salt and pepper

In a large pot of water over high heat, blanch about half of the chickweed in boiling water for about 5-10 seconds, then shock it in ice water. Set the chickweed aside.

Dice the bacon, and cook until crispy. Drain on paper towels and set aside.

Dice the leek and quarter the potatoes.

Melt the butter in a large soup pot. Add the leek and potatoes and cook over medium heat for 5-10 minutes, stirring frequently.

Add the stock and water and simmer until the potatoes are fork tender (about 20 minutes). Add the blanched chickweed to the pot and stir.

With an immersion blender, puree the soup until mostly smooth. A few chunks are acceptable, but it’s really your choice. Stir in the cream and

Season with salt and pepper and top with some of the raw chickweed and the bacon bits.


bacon recipe courtesy of: Patricia & John, Cook Local, Seattle, Washington, April 13, 2009 | Nash's Organic Produce, 4681 Sequim-Dungeness Way, Sequim, Washington 98382, (360) 681-6274

1790. SHRIMP, JICAMA, BACON and BLACK BEAN SALAD with LIME SERRANO PEPPER DRESSING

serves 6-8 as an entree, 10-20 as a side dish


zest of 2 limes
2 serrano peppers with seeds, minced
juice of 2 miles
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon salt

1 large jicama (or 2 small), peeled and shredded (or cut into matchsticks)
2 cans black beans, drained and rinsed
1.5 lbs. shrimp, peeled, de-veined and tail off
4 slices center cut bacon, thinly sliced
1 teaspoon brown sugar
1 big bunch cilantro, chopped
2 bunches scallions, thinly sliced

Whisk together the lime zest, juice, serrano peppers, olive oil, vinegar and salt for the dressing. Set aside.

Heat a large skillet over medium-high heat and add the bacon. Cook the bacon until crisp (10–15 minutes). Place a few paper towels on a plate and remove the bacon from the fat with a slotted spoon to the paper towels. Make sure to remove all the pieces to avoid burnt specks and lots of smoke.

Reduce the heat to medium and add the shrimp to the skillet with the bacon fat. Saute the shrimp, continuously stirring until the shrimp are just opaque, about 5–6 minutes.

In a very large bowl, combine the jicama, black beans, cilantro, scallions, bacon and shrimp and toss with dressing until everything is evenly coated. Serve with tortilla shells or tortilla chips.


bacon recipe courtesy of: Melissa Camero Ainslie, bitchin' camero, Miami, Florida, May 23, 2008

1789. BABY BRIOCHES with CHICKEN SALAD and BACON

makes 16 hors d’oeuvres


4 slices of applewood-smoked bacon
16 mini brioche rolls (about 2 inches)
1/3 cup mayonnaise
1 celery rib, minced
1/2 small shallot, minced
2 teaspoons minced flat-leaf parsley, plus 32 large flat-leaf parsley leaves
1 teaspoon fresh lemon juice
2 chicken breasts from a rotisserie chicken—skin and bones discarded, chicken cut into 1/3-inch dice
Kosher salt and freshly ground black pepper
2 small plum tomatoes, cut into 1/4-inch slices (16 slices)

Preheat the oven to 325°. In a large skillet, cook the bacon over moderate heat until browned and crisp all over, about 5 minutes. Transfer the bacon to paper towels to drain, then cut each slice into 4 pieces.

Using a paring knife, cut a 1-inch round plug out of the top of each brioche roll. Carefully hollow out the rolls. Set the rolls on a baking sheet and warm them in the oven to refresh them, about 5 minutes.

In a medium bowl, combine the the mayonnaise, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper.

Spoon 1 tablespoon of the chicken salad into each brioche roll, garnish with parsley leaves and cover with a tomato slice. Top each roll with 1 teaspoon of chicken salad, garnish with the bacon and serve.


bacon recipe courtesy of: Melissa Rubel Jacobson, "The Best Chicken Salad Recipes," Food & Wine, September 2008

1788. SPICY JALAPENO BACON and CHEESE OYSTERS

yields six servings


36 oysters, shucked, on the half shell
rock salt
12 ounces mozzarella cheese, grated
1/2 cup cooked bacon, crumbled
4 jalapeno peppers, chopped

Arrange oysters on rock salt in a baking dish. Top each oyster with 1/2 teaspoon of the cheese, crumbled bacon and chopped jalapeno to taste. Bake in a preheated oven at 350 degrees F for 10 minutes or until edges of oysters begin to curl.


bacon recipe courtesy of: Florida Agriculture.com, Division of Marketing and Development, Mayo Building, Fourth Floor, M9, 407 South Calhoun Street, Tallahassee, Florida 32399