1878. BACON FRIED RAMEN

4 strips of bacon
2 packages ramen (no specific flavor)
salt
pepper
red pepper flakes
soy sauce
1 large egg

Requires the following implements: spatula/turner, non-stick pan, medium-sized pot, Large bowl filled with water and ice, strainer or colander

Before beginning the recipe, fill large bowl with cold water. Toss a lot of ice into the bowl. We want the water to cool quickly.

Begin by cutting the strips of bacon into 1/4 inch pieces. Place bacon into non-stick pan and let cook on medium-low heat. We want to let it cook slowly while we wait for the water to boil. Fill a decent-sized pot with water until it’s about 2/3 full. Let it get to a boil. While water is boiling, add pepper to bacon if desired. As the water begins to boil, open the packs of ramen and throw the spice packets into a drawer for later use. Toss the ramen in the boiling water. Let cook for about 3 minutes. You’ll notice the ramen is finished cooking when it gets golden-yellow and the noodles separate. Remove the ice from the bowl of water and ice. Grab the colander and quickly drain the noodles. Immediately after all the water is drained, pour the noodles into the bowl of cold water. Stir the noodles with your hands until they are cold. By now the bacon should be finished cooking. Keep the grease in the pan. It’s going to coat the noodles. Drain the noodles with the strainer from earlier. Once drained, move the noodles to the pan with the bacon. Turn the stove up to medium-high heat. Season noodles and bacon with pepper and salt if desired. Stir and turn regularly. After cooking for a minute or two, pour soy sauce into pan. Continue stirring, mixing everything together. Spice with red pepper flakes. After a couple more minutes on the stove, add more soy sauce if needed. 9. Move noodles to one half of the pan. Take 1 egg and crack it over the side of the pan, and let it fall into the empty half of the pan. Mix egg in pan and let it cook for a minute or two. Cut up the egg and stir in with the rest of the pan’s contents. Continue cooking and turning for 3 or 4 more minutes. Empty into bowl and enjoy.


bacon recipe courtesy of: Kevin, Suffolk, Virginia, for The Official Ramen Homepage, Matthew L Fischer, 1012 Deer Creek Lane, Fort Collins, Colorado

1877. COCONUT-BACON BARS with POPLAR-WHIPPED MASCARPONE

makes half a sheet pan


1 pound applewood-smoked bacon, diced in quarter-inch pieces
2 2/3 cups graham cracker crumbs
5 ounces unsalted butter, melted
1 cup oats
3 ounces dark brown sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
13 ounces bittersweet chocolate, chopped
2 cups coconut flakes, toasted
1 1/2 cups hazelnuts, toasted and crushed
20 ounces sweetened condensed milk
8 ounces mascarpone cheese
2 ounces poplar syrup

Preheat oven to 350 degrees. On a 13-by-18-inch half sheet pan, bake the bacon until crisp. Remove bacon from pan and drain grease, keeping a thin layer of drippings in the pan. Reserve the remainder for other use. In a mixing bowl, combine graham cracker crumbs, butter, oats, brown sugar, vanilla and salt until mixture hangs together. Press mixture onto sheet pan. Top with bacon, chocolate, coconut and hazelnuts; drizzle with sweetened condensed milk. Bake at 350 degrees for 25 to 30 minutes. Cool for 20 minutes and cut into bars. Whip together the mascarpone and poplar syrup. Serve bars warm, garnished with whipped mascarpone and additional chopped hazelnuts.


bacon recipe courtesy of: Chris Eley, Goose The Market, 2503 North Delaware Street, Indianapolis, Indiana 46205 | Cheryl Lee, Examiner.com, Spokane

1876. BONE MARROW SFORMATINO, SMOKED BACON and ONIONS

yields six servings


Bone Marrow Sformatino:
5 ounces cream
1½ ounces crème fraîche
2 eggs
2 ounces rendered marrow fat
salt
nonstick spray

Caramelized Cipollini Onions:
18 peeled cipollini onions
vegetable oil

Onion Purée:
1 sweet onion, quartered
1 tablespoon Arborio rice

To Assemble and Serve:
6 strips cooked bacon
5 ounces reduced, hot beef jus
watercress leaves
olive oil
grated horseradish
sea salt

For the Bone Marrow Sformatino: Preheat the oven to 325ºF. Warm the cream and crème fraîche in a small pot over medium heat. Crack the eggs into a separate container and transfer to a Vita-Prep. Blending the eggs slowly, pour the warmed cream and crème fraîche mixture into the Vita-Prep with the machine running until combined. Blend in the melted marrow fat next, and season with the salt before switching off the Vita-Prep. Coat 2-ounce ceramic or foil baking cups with the non-stick spray, then fill with the cream and egg mixture. Bake the cups set in a covered water bath in the oven until just set, about 20 minutes.

For the Caramelized Cipollini Onions: Pan-roast the cipollini onions in a little oil until tender and caramelized, then set aside.

For the Onion Purée: In a covered pan, steam the sweet onion and rice with a few tablespoons of water over low heat. When the mixture is completely soft and the rice is well-cooked, remove from the heat. Purée the rice mixture in a Vita-Prep with the butter, olive oil, and salt.

To Assemble and Serve: Warm the serving plates and spoon a dollop of the onion purée onto each plate. Remove the marrow sformatini from the molds and place one on each plate. Distribute the caramelized onions evenly among the six plates. Do the same with the cooked bacon pieces. Drizzle each plate with the beef jus. Dress the watercress leaves with olive oil and salt and scatter over the top of the jus. Grate the fresh horseradish over each plate with a microplane and finish with a sprinkling of sea salt.


bacon recipe courtesy of: Chef Matthew Accarrino, SPQR, 1911 Fillmore Street, San Francisco, CA 94115, (415) 771-7779

1875. DEEP-FRIED STRING BEANS and BACON ROLLS

20 string beans
10 pieces bacon
1 egg white
1 tablespoon corn starch
1 cup dried bread crumbs

Remove stems from the string beans. Scald in hot water, then cool under cold running water, pat dry. Cut each piece of bacon in half. Mix egg white with cornstarch. Brush bacon with egg white cornstarch. Roll with 1 string bean. Brush the rolled string bean again with egg white cornstarch. Coat with the crumbs. Heat 2 cups oil in a wok to deep-fry the rolled string bean over medium heat until golden brown for serving.


bacon recipe courtesy of: Asian Online Recipes

1874. CHICORY, BACON, PEAR and PINE NUT SALAD

serves four


10 rindless unsmoked streaky bacon rashers
150 ml smooth fresh orange juice
sea salt
3 tablespoons avocado oil
4 small heads of chicory ideally mixed red and white
1 ripe firm pear
30 grams pine nuts toasted

Heat the grill, lay the bacon rashers out on a grill pan and cook on both sides until golden and crisp. Leave to cool, then crumble or break into pieces.

At the same time, bring the orange juice to the boil in a small pan and simmer to reduce to 2-3 tbsp of liquid. Whisk this with a little salt in a bowl and then add the oil and set aside to cool.

Trim the chicory, separate the leaves and place in a salad bowl. Peel, core and quarter the pear and slice it lengthways. Mix into the chicory and half the bacon. Scatter over the pine nuts and remaining bacon and drizzle over the dressing.


bacon recipe courtesy of: Annie Bell, The Daily Mail Online, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT, September 26, 2009

1873. MUSHROOM SALAD with BACON RASPBERRY VINAIGRETTE

3 to 4 cups lettuce or spinach
2 or more eggs, hardboiled
1/2 cup thin-sliced red onions, divided
1 cup sliced, fresh white mushrooms
1/4 cup sunflower kernels
1 cup fresh ripe raspberries, divided
5 to 6 slices bacon
2 tablespoons sugar
1 teaspoon salt
1 teaspoon garlic powder (or equivalent minced garlic)
3 tablespoons salad oil
2 tablespoons vinegar (cider or red wine)

First things first, boil some eggs. At least 2. Start with about 3 or 4 cups of any leaf vegetable–lettuce, baby spinach, arugula, whatever.Next, make about 1/2 cup of VERY thin slices of onion (red or otherwise). Divide the sliced onion into halves and toss 1/2 of the onions into the salad mix.

Next,add about 1 cup sliced, fresh white mushrooms to the salad. Throw in 1/4 cup sunflower kernels (or nuts) and about 1/2 cup fresh (washed!) raspberries. If they’re not in season or on sale, you can always swap out this ingredient with something else–fresh strawberries, even canned mandarin oranges work nicely and make a fine salad/vinaigrette substitution on the cheaps. Heat a medium-sized skillet and place 5-6 strips bacon in the bottom. Fry until crisp; remove bacon from pan, leaving the grease. Move skillet to a cooled surface. When eggs are ready (after boiling 15-20 minutes), place them in ice water to cool so they will separate from their shells more easily.

Meanwhile, take another 1/2 cup of ripe raspberries (or whatever fruit you’re using) and mash with a wooden spoon until juiced. Sprinkle mashed fruit with 1 tablespoon sugar, 1 teaspoon garlic powder (or equivalent minced garlic) and 1 teaspoon salt; mix well. Stir in 3 tablespoons salad oil (the type of olive oil that’s been cut with soybean oil is a REAL money saver) and 2 tablespoons red wine- or cider vinegar.Dump vinegar mixture into liquid bacon grease and stir well. Add the other half of the sliced onions to the vinaigrette; mash into mixture with wooden spoon. Allow vinaigrette to sit for a minute or two while you slice the boiled eggs and add them to the salad. (Throw crumbled bacon on the top, too, if you like.) Strain the dressing mixture with a spoon and drizzle liquid over salad. Serve immediately.


bacon recipe courtesy of: Gracie, The Red Kitchen Project, March 26, 2010

1872. BALSAMIC ONION RELISH over BACON-WRAPPED FILET MIGNON

makes 8 servings


8 bacon wrapped filet mignon
1/2 teaspoon black peppercorn
1 teaspoon salt

Onion Relish
4 onions, medium, sliced thin
1 cup balsamic vinegar
1/2 cup sugar
1/2 cup vegetable oil
4 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper

In large pan, add onions, salt, and pepper and heat, stirring occasionally for 15 minutes. The onions should be very soft. Reduce heat to low and add sugar. Mix thoroughly and cook for 5 to 10 minutes. Stir in balsamic vinegar. Cook for 30 minutes or until relish becomes dark and has a syrup consistency.

Pre-heat grill to medium high heat. Generously baste each bacon wrapped Filet with vegetable oil & lightly coat with black peppercorn. Place on grill and sear each side for approximately 3 minutes. Remove the Filets from the grill and serve topped with onions.


bacon recipe courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130, May 29, 2007

1871. BACON, LETTUCE and PLUM SANDWICHES

yields two servings


1 garlic clove, minced
1 pinch kosher salt
2 tablespoons mayonnaise
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, chopped
Lemon juice, to taste
4 slices white bread
6 small or 3 large plums, pitted and sliced
6 bacon slices, cooked
Lettuce leaves

On cutting board using the flat of a knife, or with a mortar and pestle, mash together garlic with salt until a paste forms. In a small bowl, mix garlic paste with mayonnaise. Stir in the basil, thyme, sage and lemon juice.

Toast bread, then spread all 4 slices with herb mayonnaise. Sprinkle plums with lemon juice, to taste, and divide between 2 slices of bread. Cover plums with bacon, breaking bacon slices in half if necessary. Top with lettuce leaves and remaining bread. Cut in half and serve immediately.


bacon recipe courtesy of: Melissa Clark, The New York Times (Dining & Wine section), August 14, 2009

1870. PAN-FRIED MONKFISH wrapped in SPEC BACON

serves two


1 (or 400 grams) monkfish tail
10 grams sesame seeds, toasted
4 slices spec bacon
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 tablespoons plum chutney
seasoning
4 cocktail sticks
4 oz. (or 100 grams) mixed salad leaves
1 ball buffalo mozzarella in milk

Drain off the mozzarella milk and then cut the cheese into 4 pieces. Take cheese and then wrap the each piece of cheese in the spec and then secure it with cocktail stick. Take monk fish, trim it and the cut it into thick pieces. Then wrap up the fish pieces in the same way as the mozzarella. Take a non stick pan, heat the little olive oil in it until it gets hot. Place the wrapped mozzarella and monk fish in the pan and then season it. Take a bowl, place the salad in it with balsamic vinegar and olive oil and some seasoning and then mix it. Now put the salad in two plates in high piles. Take out the mozzarella from the pan, when the spec is nice and crisp and the fish gets cooked. Put the mozzarella and monk fish on the top of the salad and then sprinkle the toasted seeds and pour over the remaining juices from the pan. Add chutney on the sides of the salad on both plates and then serve it.


bacon recipe courtesy of: Fish Recipes

1869. ROAST COLLAR of BACON with BLACKENED CRACKLING and CUMBERLAND SAUCE

serves eight



2.25kg/4lb 15¼oz collar of bacon
1 tablespoon molasses or black treacle
salt flakes

For the Cumberland sauce
1 medium lemon
1 medium orange
4 heaped tablespoons good-quality redcurrant jelly
4 tablespoons port
1 heaped teaspoon mustard powder
1 heaped teaspoon ground ginger
braised red cabbage, to serve

Preheat the oven to 240C/460F/Gas 9.

First of all, using a very sharp pointed knife, score the skin of the bacon in a criss-cross pattern, making little 1cm/½in diamonds (insert the tip of the knife only, hold the skin taut with one hand and drag the tip of the knife down in long movements).

To cook the bacon, warm the molasses or black treacle slightly (if it's very cold) then use a pastry brush to lightly coat all the little diamonds. Next, sprinkle the skin with salt flakes, pressing them well in, then place the joint in a roasting tin skin-side up (if it won't stand straight, use a couple of wodges of foil to prop it up).

Place the roasting tin in the oven and after 25 minutes turn the heat down to 180C/350F/Gas 4, and continue to cook for a further 1¾-2 hours. It should feel tender all the way through when tested with a skewer. Leave it to rest for at least 30 minutes after coming out of the oven.

For the Cumberland sauce, first, thinly pare off the zest of both the lemon and the orange using a potato peeler, then cut into very small strips 1cm/½in long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness and drain well.

Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together with a mini whisk over a low heat for 5 or 10 minutes.

In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the zests. Whisk well and the sauce is ready to use.

Serve with braised red cabbage and Cumberland Sauce, which is always served at room temperature. (Cumberland Sauce keeps well in a screw-top jar in the fridge for up to two weeks.)


bacon recipe courtesy of: Delia Smith, Delia's Classic Christmas, BBC-Food

1868. SMOKED TROUT FISHCAKES with TREACLE-CURED BACON

serves four


For the fishcakes
1 large smoked trout
100 grams mashed potato
100 grams plain flour
1 egg
10 grams breadcrumbs
vegetable oil, for deep-frying

For the roasted beetroot
8 baby beetroot
1 sprig thyme
1 dash of olive oil

For the dressing
1 egg yolk
2 tablespoons grain mustard
1 dash of cider vinegar
1 pinch white sugar
1 dash of vegetable oil

To serve
8 rashers treacle cured bacon, griddled
200 grams rocket

For the beetroot: roast in foil with thyme and olive oil for 20-25 minutes until soft. Leave to cool then peel.

For the dressing: whisk all of the ingredients together.

For the fishcakes: flake the fish into a bowl, then mix with just enough warm mashed potato to bind. Roll into balls the size of a large hazelnut. Coat the balls in the flour, egg and bread crumbs. Just before needed, heat the oil in a deep fat fryer to 180C then deep fry the fishcakes for 2-3 minutes until golden brown. Drain on kitchen paper.

Serve the fishcakes with the roasted beetroot, bacon and the rocket drizzled with the dressing.


bacon recipe courtesy of: Paul Merrett, Market Kitchen, UKTV-Food

1867. BACON and BRIE TURNOVERS

serves four


8 rashers of bacon
200 grams brie
425 grams pack of ready roll puff pastry
1 egg beaten
1 jar of onion chutney

Preheat oven to 230°C. Cut ready rolled pastry into 5"x 5" thick squares. Allow to rest. Cook the bacon under the grill (don't crisp). Allow to cool. Cut brie into 4 portions. Sandwich each portion between 2 pieces of bacon using only the eye of the bacon not the fat. Place the bacon and brie onto one half of the pastry square. Brush the edges of the pastry with the beaten egg and fold over, pressing the edges to seal it. Place onto a baking tray, brush with remaining egg and bake for 20 mins until golden brown. Serve with salad and chips.


bacon recipe courtesy of: goodtoknow: Expert Advice for Women, IPC Magazines, Blue Fin Building, 110 Southwark Street, London, SE1 0SU

1866. WARM NAPA CABBAGE, BACON, BLUE CHEESE and APPLE SALAD

serves four


1 head Napa cabbage
1 head radicchio
5 thick slices apple wood smoked bacon, chopped fine
1 green apple, peeled
4 ounces crumbled blue or green veined cheese
2 tablespoons neutral oil

for Mustard Sauce
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
cold water to thin
salt and pepper to taste

Cut off bottom of head of cabbage. Pull cabbage leaves apart, wash in cold water and dry. Cut out most of hard stem leaving some for body. Stack leaves and crosscut julienne into 0.25 inch wide slices.

Save four nice outside leaves from radicchio. Wash, dry, and set aside at room temp. Repeat procedure used on the cabbage with the radicchio except crosscut julienne into eighth-inch wide slices.

On medium to high heat, cook oil and bacon pieces in large skillet or sauté pan.

Whisk together ingredients for mustard sauce in a cold bowl.

When bacon is cooked tender, push it to the top of the pan. Back tilt pan letting fat evenly coat-then pool in lower half of pan. Make sure pan is on medium-high heat. Place cabbage into fat then toss once. Add crumbled cheese, radicchio, black pepper to taste, and mustard sauce to taste (2 ounces is plenty).

Toss until everything is coated and cook for about 2 minutes until warmed through but still crisp (must not be too wilted!). One final toss.

Set out radicchio leaves on four plates. Drizzle mustard dressing around plate. Fill radicchio leaves with warm cabbage salad.

Grate some fresh apple over the top using large hole on box grater. Garnish with herb of choice. I like a touch of finely julienned sage.


bacon recipe courtesy of: Chef David Du Bois, Franklin Cafe, 278 Shawmut Avenue, Boston, Massachusetts 02118, 617-350-0010

1865. KIMCHI BACON DEVILED EGGS

2 eggs
1 tablespoon chopped napa cabbage kimchi
1 bacon rasher fried until crisp and chopped up
2 mint leaves, roughly chopped
1 tablespoon mayonnaise

Hard boil the eggs using your favorite method. I put eggs straight from the fridge into a pot with tap water and bring it to a gentle boil. I start timing when the water starts bubbling: hard boiled eggs usually take about 9-10 minutes.

When your eggs are done, take the pot, put it under the tap and turn on the cold water and let it run until the eggs are cool to the touch.

Gently peel your eggs and let them cool.

Slice eggs in half and pop the yolks into a bowl. Set the whites aside until you are ready to fill them.

Using a fork, break up the yolks until it is in tiny crumbs. Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise.

Scoop the filling into the waiting egg white halves and garnish with the reserved bacon, kimchi and mint.

Enjoy!


bacon recipe courtesy of: Momofuku at home, March 30, 2010

1864. PROSCIUTTO CONSOMME with SHRIMP and BACON-POACHED EGGS

serves four


1/2 pound imported prosciutto, thinly sliced
1 dried bay leaf
5 black peppercorns
4 large eggs, preferably pullet eggs
1 tablespoon rendered bacon fat
coarse salt
8 ounces small shrimp, preferably Maine, peeled and deveined
1/4 cup thinly sliced scallions, green parts only

Preheat oven to 200 degrees. Place prosciutto slices in a single layer on a rimmed baking sheet and transfer to oven. Let prosciutto cook until crisp, about 1 hour. At this point, prosciutto can be used immediately or stored in an airtight container at room temperature for up to 3 weeks. Increase oven temperature to 300 degrees. Fill a large pot with 9 1/2 cups water; bring to a simmer over medium heat. Add dried prosciutto slices, bay leaf, and peppercorns; let simmer for 1 hour. Strain liquid through a coffee filter into a large saucepan; discard solids. Keep consomme hot over medium heat. In a large pot, bring 8 cups of water to a boil. Line a small ramekin with plastic wrap; brush with bacon fat. Crack an egg into prepared ramekin. Pull the four corners of the plastic wrap toward the center and hold them together. Starting just above the egg, pinch plastic wrap together and begin to twist plastic wrap into a rope; tie into a knot just above the egg. Repeat process with remaining eggs. Drop eggs, in the plastic wrap, into the boiling water; cook for 5 minutes. Cut plastic wrap just below the knots and release eggs into four individual ovenproof serving bowls; season with salt. Divide shrimp evenly between serving bowls. Transfer to oven to heat shrimp, 3 to 4 minutes. Remove bowls from oven and add 1 cup hot consomme to each bowl; garnish with scallions and serve immediately.


bacon recipe courtesy of: The Martha Stewart Show, January 2010

1863. TYROLEAN BACON-DUMPLING SOUP

serves eight


1 1⁄2 cups warm milk
6 tablespoons chopped flat-leaf parsley
3 eggs
1 cup finely chopped speck (Tyrolean bacon, about 5 oz.)
3 stale white bread rolls (about 1⁄2 lb.), cut into 1⁄4" cubes
3 tablespoons butter
1 medium yellow onion, finely chopped
1⁄2 cup flour
salt
8 cups beef broth

Whisk together milk, 2 tbsp. of the parsley, and eggs in a large bowl. Add speck and bread; toss to combine. Let moisten for 30 minutes.

Heat butter in a skillet over medium heat. Add onions; cook until softened, 8–10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.

Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.

Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls. Ladle broth into bowls and garnish generously with remaining parsley.


bacon recipe courtesy of: Saveur, Issue #96

1862. ONE-PAN BRAISED KALE with BACON and NEW POTATOES

makes four servings


2 bunches black or green kale (to end up with about 6 cups of cooked and chopped kale)
16 small new potatoes, or 4 medium regular firm boiling potatoes
3 garlic cloves, peeled
225 grams / 8 oz piece of bacon, cut into cubes
3/4 cup dried cranberries
1 tablespoon soy sauce
1 teaspoon sea salt or to taste
black pepper

Bring a pot of water to a boil. Wash the kale, and rip off the leaves. If you have very long leaves you may want to cut them in half or thirds so they fit in the pot. Put the kale in the boiling water and cook for 4-5 minutes. Drain, and refresh under cold running water. Take bunches of the cooked kale and squeeze out as much water out of them as you can. Chop up finely.

In the meantime, scrub the new potatoes and cut them into half. If you’re using regular potatoes, peel and cut into chunks.

Put the bacon cubes in a large frying pan, and fry them over medium heat until they are crispy-brown on the outside. Take the bacon out, wipe out most of the bacon fat with a paper towel if there’s a lot there, and add the garlic and potatoes. Saute for 5-6 minutes over high heat, until the potatoes are lightly browned. Add 2 cups of water to the pan, and put a lid on. Lower the heat to medium and cook for 10 minutes until the potatoes are tender. Add the chopped kale, and stir and season with salt, pepper and soy sauce. Add the cranberries, and put the lid back on. Let it cook over medium-low heat for another 10 minutes. The garlic cloves should be soft enough to just mash up at this point; do so and stir it into the kale.

Serve hot or cold.


bacon recipe courtesy of: Makiko Itoh, Just Bento

1861. BACON, BRUSSEL SPROUTS and TALEGGIO RISOTTO

serves one


24 oz. vegetable stock
4 oz. risotto rice
2 tablespoons olive oil
1 tablespoon onion
1 oz. white wine
1.5 oz. taleggio cheese, cubed
5 oz. Brussel Sprouts, blanched and quartered
3 oz. bacon, diced
4 tablespoons butter
to taste salt and pepper

Blanch Brussel sprouts in in water till fork tender and cool. Heat butter in pan until browns, turn pan off. Meanwhile quarter Brussel sprouts. When butter is browned place 1 oz of Brussel sprouts in pan and let set. In a two quart sauce pan sweat onion in olive oil with a pinch of salt. Place risotto rice in sauce pan and deglaze with white wine and cook till little liquid left. Add 6 oz of vegetable stock into sauce pan until a little liquid is left then add 6 more oz, until all gone. With little liquid left with the cooked rice place Brussel sprouts, taleggio, bacon, salt, and pepper into the pot and cover and let sit for 5 minutes. Mix ingredients together and place on serving dish. Place brown butter Brussel sprouts on top and drizzle brown butter around and on the risotto.


bacon recipe courtesy of: Kari, Chicago, Illinois | Ocean Mist, 10855 Ocean Mist Parkway, Castroville, California 95012

1860. BRAISED SQUASH with BACON, KALE and APPLES

serves four


1 tablespoon olive oil
2 slices of bacon, diced
1/2 small onion, diced
1 acorn squash (other winter squashes could be substituted)
4 sage leaves, chopped
salt and pepper
1/3 cup apple cider (strongbow!)
1 tablespoon apple cider vinegar
1 apple, peeled and diced
2 cups kale, stems removed and roughly chopped

Wash and peel squash. Cut in half and scoop out the seeds then chop into 1″pieces. Heat olive oil in a medium dutch oven to medium low and add bacon. Cook until crisp, stirring to cook evenly. Remove bacon and set aside. Add onions and cook for 3 minutes. Add squash, sage and a pinch of salt and pepper. Stir to coat squash in oil and onion and then add vinegar and cider. Cover and bring to a simmer. Cook for 25 minutes. Add in apple and cook for another 10, then stir in kale. Cook for 10 minutes. With a potato masher, roughly mash it (really rough, think 10 seconds). Taste and add salt as needed. Serve with bacon on top.


bacon recipe courtesy of: Katerina, Daily Unadventures in Cooking, October 9, 2009, dailyunadventures@gmail.com

1859. WARM SALAD of MUSTARD GREENS, BACON and BLACK-EYED PEAS

yields four servings


2 bacon slices, chopped
12 cups torn mustard greens, stems removed (about 12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed and drained
1/4 cup balsamic vinegar

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add greens; cook 4 minutes or until wilted. Combine greens, salt, and black pepper in a large bowl, set aside. Add oil to pan. Stir in onions, caraway seeds, garlic, and jalapeño; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to greens mixture. Sprinkle with reserved bacon.


bacon recipe courtesy of: Mariquita Farm, Watsonville, California 95077-2065

1858. GREEN ASPARAGUS wrapped in BACON with RADISH SOY SAUCE

makes four portions


6 asparagus spears
salt
6 very thin slices of mildly salted bacon
vegetable oil
160 grams grated radish
40 ml soy sauce
10 ml lemon juice
1 red and 1 yellow pepper, thinly sliced

Peel the asparagus and cut off the woody ends. Cook in boiling salted water. Then lift the asparagus out of the water with a slotted spoon, cool with ice-cold water and pat dry with a towel. Wrap the thinly sliced bacon around the asparagus, cut into 4 cm long pieces and place on the skewer. Heat the vegetable oil in a frying pan and fry the asparagus skewers on both sides over a medium flame. Mix the grated radish, soy sauce and the lemon juice in a bowl. Add the thinly sliced peppers. Serve with the kebabs as a dip.


bacon recipe courtesy of: Kikkoman Europe, Theodorstraße 293, 40472 Düsseldorf, Germany

1857. ROMAINE SALAD with BLUE CHEESE, BACON and RADISHES

makes 6 servings


1 tablespoon minced shallots
2 teaspoons red wine vinegar
½ cup mayonnaise
3/4 cup crumbled blue cheese
2 to 3 tablespoons heavy cream
salt and freshly ground pepper
6 strips thick sliced bacon
3 (6-ounce) hearts of romaine
3 to 4 large radishes, sliced as thin as possible

In a small bowl, macerate the shallots in the vinegar until they soften slightly, about 5 minutes. Add the mayonnaise and blue cheese and stir roughly with a fork, mashing any large clumps of cheese. Stir in just enough cream to make a slightly creamy consistency; the dressing will be very thick. Add salt to taste; because blue cheese can be quite salty, it might not need any. Stir in a generous grinding of pepper and refrigerate tightly covered. Before serving, let warm slightly and stir briskly.

In a large skillet, cook the bacon over medium-low heat, turning once, until brown and crisp. Drain on paper towels.

To make the salad: Discard any tough or faded outer leaves from the romaine. Separate the heads into individual leaves. Rinse well, spin or wipe dry and combine in a large bowl.

Spoon on about ½ cup of the dressing and toss, adding more dressing 1 tablespoon at a time as needed to lightly coat the leaves.

Arrange the romaine on six chilled salad plates, crumble the bacon over top and scatter the sliced radishes over everything.


bacon recipe courtesy of: The Miami Herald, June 3, 2010

1856. BACON QUINOA with ALMONDS and HERBS

makes four servings


1/3 cup slivered almonds
1 teaspoon vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tablespoon minced chives
1 tablespoon chopped parsley
salt and freshly ground white pepper

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.

In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.


bacon recipe courtesy of: Bruce Sherman, "Cruising with a Naturalist Cook," Food & Wine, November 2009

1855. BACON, SWEET ONION, GOAT CHEESE and POTATO GALETTES

serves eight


1/2 cup bacon, cooked and roughly chopped
1/2 cup goat cheese, crumbled
1 cup parmesan cheese grated
1/2 cup sweet onions, very thinly sliced
2 russet potatoes, scrubbed and very thinly sliced on a mandolin
2 cloves garlic minced
1 tablespoon thyme leaves
1/2 cup (1 stick) butter, melted
2 teaspoons salt
2 teaspoon pepper

Preheat oven to 375 F. Brush a nonstick saute pan with a generous amount of melted butter. Mix the remaining melted butter, garlic, thyme, salt and pepper with the potatoes and toss gently.

Arrange one layer of potato slices in the bottom of the pan, overlapping each slice by about half, like fish scales. Top the potato layer with half of the bacon, onions and cheeses. Repeat with the potatoes, the filling and end with a third layer of potatoes. Press the top layer with your hands to compress the ingredients.

Cook the galette on top of the stove for about 15 to 20 minutes on medium heat until the potatoes are crispy on the bottom and the sides begin to pull away. Using a baking sheet, flip the galette out of the pan. Slide it back in the pan on the uncooked potato side and cook for another 15 minutes, until the potatoes are brown and crispy.

Put the pan in the oven to finish cooking for about 10 minutes or until you can easily slide a knife into the wedge. Let it rest for a few minutes. Invert the galette onto a plate and cut into wedges. Serve hot.


bacon recipe courtesy of: Caroline Fey, Mariposa Kitchen, San Francisco, California | from the foodhoe files

1854. FRESH ANGEL HAIR PASTA with BACON and PEAS

serves 4 to 6


coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).

Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.

Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.


bacon recipe courtesy of: Everyday Food, March 2008

1853. BRUSSELS SPOURTS, BACON and FIGS

2 pounds brussels sprouts
6 strips of bacon, diced
4 fresh figs, cut into small pieces
salt and pepper to taste

Wash the brussels sprouts and drain them. Carefully slice the sprouts lenghthwise into thin strips (it will resemble confetti).

In a skillet over medium high heat, add the diced bacon and cook thoroughly. Remove the bacon bits from the skillet but leave the bacon grease. If the bacon produces an excessive amount of grease, remove some of it. You want enough to coat the pan and add flavor, but you don’t want the end result to be greasy.

Add the brussels sprouts to the pan and then season with the salt and pepper. Add the fig pieces and stir to coat everything. Cook for about four minutes and then add the bacon. Once the sprouts become a vibrant green and begin to wilt slightly, the dish is done. Remove it from the heat and serve.


bacon recipe courtesy of: Adventures in Shaw, Washington, DC, September 25, 2009, adventuresinshaw@gmail.com

1852. MUSSELS in HARD CIDER with WALLA WALLA ONIONS and BACON

yields 2 main-course servings or 4 side-dish servings


2 tablespoons unsalted butter
1 medium Walla Walla onion, cut in half, then into very thin slices
2 pounds mussels, cleaned
3 slices cooked, good-quality bacon, drained and broken into 1-inch pieces
1 cup hard cider
1/2 cup creme fraiche
salt
freshly ground black pepper
1/2 bunch flat-leaf parsley, chopped, for serving

Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook for 6 to 8 minutes, stirring often, until translucent.

Rinse and drain the mussels; discard any whose shells are broken or damaged.

Add the bacon and mussels; stir to coat with the butter, then add the cider and creme fraiche and stir to coat. Cover and cook for about 4 minutes, until the mussels have opened. Discard any that have not opened.

Season with salt and pepper to taste, then add the parsley and stir to combine. Divide among individual wide, shallow bowls. Serve hot.


bacon recipe courtesy of: The Washington Post, July 15, 2009 | Jamie Guerin, Whitehouse-Crawford, 55 West Cherry Street, Walla Walla, Washington 99362

1851. SCALLOP with BACON and ROMESCO SAUCE

yields 1 serving


5 large scallops, cleaned
10 slices bacon, thinly sliced
10 2-inch brioche croutes
30 ml romesco sauce
25 ml olive oil

Romesco Sauce
1 dried romesco pepper, soaked
1 red pepper
100 grams tomatoes
2 cloves garlic, peeled
25 grams almonds, blanched
30 ml white wine vinegar
130 ml olive oil
seasoning

Place the red pepper, almonds, garlic and tomatoes on a tray and bake in a medium oven. When soft and lightly browned, peel the pepper and tomatoes and seed them. Blend all the ingredients together with the romesco pepper and gradually add the vinegar, olive oil and seasoning. Brush the brioche croutes with the romesco sauce and bake in a hot oven until golden brown. Cut the scallops in half and wrap around the bacon and secure with a cocktail stick. Heat the olive oil in a frying pan until very hot. Place the scallops in the pan and cook on each side for 20 seconds. Remove from the pan and place on the croute. Spoon on a little more of the romesco sauce.


bacon recipe courtesy of: Steve Murch, Big Oven.com, Seattle, Washington

1850. PORK CHEEKS with WHITE BEANS and BACON

makes four servings


300 grams white dry beans
4 pork cheeks
100 grams fresh bacon
1 onion
4 ripe tomatoes
2 green peppers
1 garlic head
2 thyme springs
1 bay leaf
1 carrot
1 leek
some parsley
olive oil
salt

The night before, have the beans in cold water (double their height). Have a big casserole with some olive oil in its bottom and fry the bacon and cheeks (salted) until they get golden. Once they are golden take away from the casserole and reserve in a plate. Cut the onion and convert the ripe tomatoes into a sauce (no peels) and start a sofrito. In the same oil you cooked the cheeks and bacon, throw the onion and once it’s transparent add the tomatoes sauce. Have the heat medium/low and keep on stirring until you get the perfect sofrito: Tomato seems to disappear and it gets oily again. Take the cheeks and bacon back to the casserole and stir so that all flavors mix (1 minute). Then add cold mineral water till you cover the cheeks and then add the strained beans, the peppers, carrot, garlic head, leek, thyme and bay leaf (all cleaned). Don’t add salt!!!! The beans could become too hard and not soft at all. We want them to be very soft. It’s no good for the beans to boil, so we we'll keep the casserole hot, nearly boiling for 3 hours, if anytime, you see it boiling, add some cold water to stop the process. When beans are new and not from last years’ maybe they will be cooked in 2 hours, just keep an eye on them.It's always better to use the latest harvest beans. 2 Minutes before turning off the heat, add salt to your taste.
Prepare the dish with the green pepper, beans, cheek without the bone and some sauce.


bacon recipe courtesy of: Eve Fox, The Garden of Eating, Berkeley, California, January 23, 2008 | Nuria, Spanish Recipes, Barcelona, Spain, nuriafarregut@gmail.com

1849. ROASTED SWEET POTATOES with MAPLE SMOKED BACON and BEER

serves four


2 large orange-fleshed sweet potatoes or Garnet yams
olive oil to brush on the flesh
6 strips maple smoked bacon
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.

In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.

Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.

In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well. Season with freshly ground black pepper. Garnish with reserved bacon.


bacon recipe courtesy of: Susan, Food Blogga, San Diego, California, November 10, 2009, FoodBlogga@yahoo.com