1909. GLUTEN-FREE BACON, POTATO and ONION PIE

2 large potatoes, thinly sliced
2 large onions, sliced
6 rashers of bacon
2 eggs
pepper and herb salt
1 cup milk

Place layers in a greased oven-proof dish in this order: onion, bacon, potato. Repeat. Top layer should be potato. Beat two eggs, add seasoning. Add milk and pour over the layers. Bake in oven at 190 C (375 F) until the top browns.


bacon recipe courtesy of: Allan Gardyne, Best Gluten-Free Recipes, Golden Beach, Queensland, Australia

1908. BROCCOLI BACON PORTOBELLO STUFFERS

yields four portions


3 cups (about 8 ounces) broccoli florets
4 slices bacon
8 small or 4 large (7 to 8 ounces each) portobello mushroom caps
2 cups (about 4 ounces) shredded cheddar cheese

In a medium-size saucepan, over high heat, bring 1 quart salted water to a boil; reduce heat, add broccoli and simmer until crisp-tender, 3 to 4 minutes; drain.

In a large (12-inch) skillet, over medium heat, cook bacon until crisp, about 8 minutes; drain on paper towels.

Drain excess bacon fat from skillet. Add mushrooms, gill side down, and cook over medium heat for 5 minutes.

Remove skillet from heat; turn mushrooms.

Sprinkle mushrooms with half the cheese, dividing evenly; spoon broccoli on top; crumble bacon over broccoli; sprinkle with the remaining cheese.

Return skillet to heat and continue to cook mushrooms, covered, just until tender and the cheese has melted, 4 to 5 minutes.


bacon recipe courtesy of: Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, California 95134, (408) 432-7210

1907. MAPLE FRENCH TOAST and BACON CUPCAKES

yields 12 cupcakes


For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped

Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.


bacon recipe courtesy of: Kara Scow, Food Network Magazine

1906. GLAZED LOIN of BACON with PEA and POTATO MASH

serves six


750 grams loin of bacon joint
675 grams floury potatoes cut into chunks
175 grams frozen peas
2 teaspoons good quality mustard
50 grams butter
1 tablespoons demerara sugar
100 ml milk
salt and freshly gound white pepper
pinch of ground cloves
baby leeks, to serve

Place the loin of bacon in a pan of water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.

Set the oven to Gas Mark 4, 180C (350F). Drain the loin of bacon and then score the fat in a diamond pattern. Spread over the mustard. Mix together the sugar and cloves in a small bowl and sprinkle all over the mustard in an even layer. Roast for 20 minutes until the top is nicely glazed and the joint is completely cooked through. Leave to rest in a warm place for 10 minutes.

As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until just tender. Cook the frozen peas in a separate small pan for 3-4 minutes.

Drain the peas and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth puree. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.

Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash.


bacon recipe courtesy of: Bord Bia-Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2

1905. SEARED SCALLOPS with BACON, TOMATO and AVOCADO PUREE

serves two to four


2 teaspoons freshly squeezed lime juice
1/2 teaspoon agave nectar or corn syrup
1/4 teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium Hass avocado, pitted
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons Brown Butter, cooled
2 slices bacon, cut into 1/4-inch-long pieces
6 to 8 sea scallops
1 tablespoon butter
Coarse salt and freshly ground pepper
1/2 cup red or yellow cherry tomatoes, halved
2 lovage leaves or celery leaves, torn
Fleur de sel

In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.

Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.

Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.

Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.

Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.


bacon recipe courtesy of: Elizabeth Falkner, The Martha Stewart Show, May 2008

1904. BRAISED BEEF CHEEK with CRISP OX TONGUE and STIR FRY of GREENS with CARMARTHEN BACON

serves four


For the beef cheeks
4 x 13oz beef cheeks, trimmed
1 pint, 7 fl oz red wine
2 carrots, peeled, roughly chopped
1 large onion, peeled, quartered
4 sticks celery, roughly chopped
1 leek, roughly chopped
4 garlic cloves
4 fresh bay leaves
1 sprig fresh thyme
10 black peppercorns
1 star anise
2 teaspoons olive oil
1 teaspoon tomato purée
1 teaspoon plain flour
salt and freshly ground black pepper

For the ox tongue
17½oz ox tongue
1 tablespoon salt
1 tablespoon freshly ground black pepper
1-2 fresh thyme sprigs, leaves only
2 x 11¼oz jars duck fat
1 free-range egg, beaten
Japanese panko breadcrumbs, for dredging
Vegetable oil, for deep frying

For the spring greens and bacon stir fry
2 teaspoons butter
½ onion, peeled, finely chopped
4oz Carmarthenshire bacon, cut into lardons
1 head spring greens, finely shredded
1 tablespoons honey, or to taste
Freshly ground black pepper

For the parsnip mash
4 parsnips, peeled
4 floury potatoes such as King Edward or Maris Piper, peeled
4oz butter, melted
Salt and freshly ground black pepper

For the beef cheeks, tie the beef cheeks with kitchen string to form small parcels. Pour the red wine into a large glass or ceramic bowl and add the carrots, onion, celery, leek, garlic, bay leaves, thyme, peppercorns and star anise. Add the tied beef cheek parcels, cover and leave to marinate in the fridge overnight.

For the ox tongue, place the tongue in a glass or ceramic dish. Mix together the salt, freshly ground black pepper and the thyme leaves and rub the tongue all over with the mixture. Cover and leave to cure overnight in the fridge.

The next day, preheat the oven to 140C/275F/Gas 1.

Remove the cheeks and the vegetables from the marinade (reserve both). Heat the oil in a heavy-based pan, then add the beef cheeks and cook, turning, until well browned. Remove and place in a flame-proof lidded casserole dish.

In the same pan in which you seared the meat, add the vegetables from the marinade and cook over a medium heat until lightly browned.

Add the tomato purée to the browned vegetables, then stir in the flour and cook for 1-2 minutes. Add the vegetable mixture to the casserole with the meat and season well with salt and freshly ground black pepper. Pour in the reserved wine from the marinade and top up with more red wine or water to just cover the meat and vegetables if necessary.

Heat over a medium-high heat until simmering, then cover and place into the oven to cook for at least six hours, checking the liquid every hour to make sure the meat is still submerged (add a little water to top up if necessary).

At the end of cooking time, remove the casserole from the oven, remove the lid and leave to cool.

Strain the cooled liquid into a clean pan, reserving the liquid but discarding the vegetables.

Remove the string from the beef cheeks and set aside.

For the ox tongue, melt the duck fat in a saucepan and place the tongue in a small baking tray, just larger than the tongue. Pour over enough duck fat to completely cover the tongue and the cover the roasting tray with a sheet of baking parchment and wrap in a sheet of foil, sealing tightly at the edges.

Cook the tongue in the preheated oven for two hours. Remove, leave to cool and then remove the tongue from the fat and chill in the fridge. (Discard the fat.)

After it has chilled for 30 minutes or so, remove the outer skin from the tongue and cut the meat into 2cm/¾in cubes. Dip into the beaten egg and dredge in the breadcrumbs until well coated. Set aside on a tray.

For the spring greens and bacon stir fry, heat the butter in a large, heavy-based pan and, when foaming, add the onion and cook for 3-4 minutes, until soft.

Cook the bacon lardons in a separate, non-stick pan, without adding oil, until crisp. Add the cooked bacon to the pan with the spring greens and cook over a low heat until the leaves have wilted.

Drizzle with honey, to taste, and season with freshly ground pepper and a little salt (the bacon is salty.)

For the parsnip mash, cook the parsnips and potatoes in separate pans of boiling salted water until tender. Drain, then return to the hob for a minute or two to drive off any excess moisture.

Pass through a potato ricer into a bowl and mash together (or mash with a potato masher). Add the melted butter and beat until light and smooth, then season, to taste, with salt and freshly ground black pepper.

About 25-30 minutes before serving, reheat the beef cheeks in half of the reserved cooking liquid and keep warm in the oven.

To make the sauce, bring the rest of the reserved cooking liquid to the boil in a heavy-based saucepan and simmer until the sauce is reduced, glossy and thick.

At the same time, heat the oil in a deep fryer set at 180C/355F (or heat the oil in a deep, heavy-based pan until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds). (CAUTION: Hot oil can be dangerous; do not leave unattended.) Cook the breaded tongue cubes in the hot oil in batches, for around 2-3 minutes, or until crisp and golden-brown. Remove the cubes with a slotted spoon and drain onto kitchen paper.

To serve, place a beef cheek on each the plate and pour some of the red wine sauce over them. Place some of the crisp ox tongue cubes next the cheeks and some parsnip mash to the side. Serve the stir fry on the side in separate small dishes.


bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food

1903. BRUSSEL SPROUTS with BACON, MACHE and MUSTARD SAUCE

serves four


1 pound Brussel sprouts
1 garlic clove cut into slivers
2 tablespoons chives finely chopped
1/4 pound slab bacon
1 teaspoons Dijon mustard
1/4 cup chicken stock
2 tablespoons creme fraiche or heavy cream
bunch of mache or tatsoi


Blanch Brussel sprouts for 4-5 minutes in boiling salted water. Refresh in cold water to keep the color. Cut the bacon slab into 1/4 slice then slice again into 1/4 pieces. Saute bacon in 1 tablespoon olive oil till light browned. Reserve half the bacon for garnish...

Cut the Brussel sprouts in half, then add the cut Brussel sprouts flat side down to the bacon fat. Cook till light browned, then add the garlic slivers and cook another 30 seconds.

For the sauce: Add 1/2 the bacon, shallots, and saute in 1 tablespoon butter. Add the chicken stock and mustard. Whisk in cream and reduce till desired consistency is reached. Add mache (leaving some for garnish) and cook till just barely wilted.

Reheat the Brussel sprouts with mache and 1/2 bacon. Pour over sauce and garnish with additional bacon, mache and chives.


bacon recipe courtesy of: Greenmarket Recipes

1902. CHICKEN PAILLARDS with POMEGRANATE SAUCE and BACON and BABY POTATO HASH

yields four servings


3 large pomegranates or 1 cup store-bought pomegranate juice
2 tablespoons aged balsamic vinegar
6 peppercorns
3 cloves
1 fresh bay leaf
4 small boneless, skinless chicken breasts, butterflied if large
salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1/4 pound thick cut bacon, diced
8 baby Yukon gold or baby white potatoes, very thinly sliced
1 large shallot, very thinly sliced in rings
1/4 teaspoon red pepper flakes
6 cups arugula
1 lemon, juiced
1 pint fresh figs, halved or quartered

Roll the pomegranates on the counter while applying pressure for a couple of minutes. Hold the pomegranate over a pot and cut into it with a small sharp knife. The juice will come rushing out. Squeeze the pomegranates until 3/4 to 1 cup of juice is produced. Store-bought pomegranate juice can be used when fresh are not in season. Add the vinegar, peppercorns, cloves and the bay leaf. Bring to a boil over medium heat, then turn the heat down to a simmer and reduce the liquid by half, about 6 minutes.

Meanwhile, cover the chicken with plastic wrap on meat safe board and pound to 1/4-inch thickness. Season the chicken on both sides with salt and pepper, to taste.

Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Heat a second medium-sized skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the pancetta to the smaller skillet and cook until crisp, about 2 to 3 minutes. Add the potatoes and shallots in thin layer and season with a little salt and black pepper, to taste, and the red pepper flakes. Cook, turning occasionally, for 8 to 10 minutes. In the larger skillet add the chicken and cook for 8 minutes, turning once. Remove the chicken to serving plates. Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat.

Add the arugula to a large bowl and drizzle with the lemon and about 2 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.

Spoon the pomegranate sauce over the chicken. Top the chicken with the salad and figs and serve the potato hash alongside.


bacon recipe courtesy of: Rachael Ray, "Playing Chicken," 30 Minute Meals

1901. CAVATELLI GRATIN with BACON and GREEN OLIVES

serves eight


1 lb. cavatelli, cooked
8 oz. bacon, cooked and crumbled into 1⁄2-in. pieces
3/4 cup green olives, coarsely chopped
1 1/2 cups heavy cream
1 1/2 cups milk
2 cups gruyère cheese

In a large bowl, toss cavatelli with bacon, olives, cream and milk. Season to taste. Divide pasta into individual gratin dishes. Sprinkle with cheese. Bake at 350° F. for 25 min. until cheese is browned on top and liquid is completely absorbed. Let sit 5 minutes before serving.


bacon recipe courtesy of: FoodService Director, 90 Broad Street, Suite 402, New York, New York 10004

1900. GRILLED ALBACORE SKEWERS with BAY LAUREL and BACON

makes six servings


1/2 cup extra-virgin olive oil
3 large cloves garlic, minced
grated zest of 1 lemon, with lemon reserved for finishing
about 36 fresh bay leaves, large leaves broken in half
2 pounds albacore or ahi tuna, 1 inch think, cut into 36 1 inch cubes
1 onion, cut into 1-inch chunks
1/2 pound sliced bacon, cut crosswise into 1-inch pieces
Kosher or sea salt and freshly ground black pepper

Soak 12 bamboo skewers in water to cover for 30 minutes. Meanwhile, in a small pot, warm the oil over medium heat until hot, about 2 minutes. Stir in the garlic and lemon zest, then crush 2 bay leaves and add them as well. Set aside to infuse. Cook the onion in salted boiling water for 1 minute, and drain. Do not worry if the pieces separate into layers. Drain the skewers. Without crowding, thread the skewer- bay leaf, a couple of onion layers, bacon, fish, and ending with an extra set of bay and onion. Lay the skewers in a shallow baking dish and pour the cooled oil-garlic mixture over them. Let stand for 15 minutes or refrigerate for 1 hour. Just before grilling, season with salt and pepper.

Heat a grill to medium-high. Grill the skewers, turning once, until the edges of the tuna are browned but the fish still has give and the bacon is cooked, about 4 minutes total. Place the skewers on a platter, squeeze lemon juice over, and finish with salt.

Use 1 pound (36) peeled and deveined medium-sized shrimp in place of the tuna. Thread onto skewers as for the albacore, using 3 shrimp per skewer. Push the skewer through both the head and tail end to keep the shrimp in place. Marinate as directed, then grill over medium heat, turning once, until the shrimp are pink and the bacon is cooked, 4 to 5 minutes total.


bacon recipe courtesy of: The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman. Blenheim Press, 2007

1899. CURRIED RICE, BACON and CABBAGE PILAF

makes 6 to 8 side-dish servings


4 bacon slices, chopped
6 tablespoons (3/4 stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low-salt chicken broth

3 cups chopped green cabbage
1 cup chopped seeded plum tomatoes
1 cup chopped green onions

Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.

Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.


bacon recipe courtesy of: Anne Marie Gaspard, Gros Islet, St. Lucia | Bon Appétit, May 2006

1898. MOCHI BACON

mochi
bacon
wooden skewers

Pre-soak wooden skewers in water to avoid burning. Cut the mochi into small rectangular pieces. Cut the bacon rashers in half (unless you are already using short rashers). Wrap the bacon around the mochi and impale on a skewer. Grill over coals or in a toaster oven/electric griller. Serve with chilled beer.


bacon recipe courtesy of: Bill Cooney, Nibbledish

1897. BACON and ONION MARMALADE FOCACCIA

For the onion marmalade
10 medium onions or less if they are big, sliced
5 bacon slices minced
2 teaspoons minced garlic
2 tablespoons Worcestershire Sauce

For the dough
1½ cups lukewarm water
1½ tablespoon granulated yeast (1½ packets)
1½ tablespoon sugar
¼ cup of extra virgin olive oil
6½ cups unbleached all purpose flour

Peel and slice (thick slices) the onions (if you slice it too thin it will all disappear and become just a mush). In a big heavy pot, cook the minced bacon until crispy. Add onions, minced garlic, and salt and black pepper to taste.

Cover and cook over low heat, stirring from time to time, about 30 minutes. Add the Worcestershire sauce. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture have a consistency of marmalade.

For the dough: Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or a lidded (not airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachments), or a heavy-duty stand mixer (with dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not Airtight) and allow to rest at room temperature until dough rises and collapses. Approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in lidded (not airtight) container and use over next 12 days.

Top the dough with crumbled goat cheese, the onion marmalade, and the potatoes sliced thin.


bacon recipe courtesy of: Anna, Chef Wanabe, Los Angeles, California, February 2, 2010

1896. BROCCOLI BACON SALAD with DRIED CRANBERRIES

5 cups fresh broccoli florets
½ cup dried cranberries
½ cup shelled sunflower seeds
½ cup cooked, crumbled bacon
¼ cup of red onion, chopped

Dressing:
1 cup mayonnaise
2 tablespoons vinegar
½ cup sugar

Combine broccoli florets, dried cranberries, sunflower seeds, crumbled bacon, chopped onion, in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.


bacon recipe courtesy of: Lisa Myers, San Jose, California, on Tastebook.com

1895. BUTTERNUT SQUASH AGNOLOTTI with BACON and AGED BALSAMIC

yields four servings


For the pasta dough:
1 pound all-purpose flour, plus extra for dusting
5 large eggs
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
Semolina flour, for dusting

For the filling:
4 cups cubed butternut squash
Extra-virgin olive oil
1/2 teaspoon ground cinnamon
Kosher salt
1 pint ricotta cheese
1/2 cup grated Parmesan
2 large eggs

For the sauce:
Extra-virgin olive oil
3 slices bacon
3 garlic cloves, smashed
1 cup finely diced butternut squash
Kosher salt
2 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons chopped fresh sage leaves
1/2 Granny Smith apple, finely diced
1/2 cup freshly grated Parmesan, plus more for serving
Aged balsamic vinegar, for serving

Preheat the oven to 400 degrees F.

For the pasta dough: Put the flour in a pile on a clean, dry work surface. Make a hole about 8-inches wide in the center of the flour pile. Crack all the eggs into the hole and add the olive oil and salt. With a fork beat the eggs and slowly begin to incorporate the flour into the egg mixture. Do not worry about the lumps.

When most of the flour is incorporated, begin kneading the dough mixture with your hands. Knead the dough until it is smooth and supple, about 10 to15 minutes. It is really important to put your whole body into kneading otherwise the pasta will not develop the proper consistency. You need to knead! Wrap the dough in plastic wrap and let it relax for at least 1 hour. If using immediately do not refrigerate.

While the dough is resting, make the filling: Put the butternut squash onto a baking sheet. Drizzle with some olive oil and add the cinnamon and a big pinch of salt. Mix it all together to coat the squash and arrange it in 1 layer on the baking sheet. Roast until the squash is soft and browned, about 15 to 20 minutes. Remove it from the oven and put it into the bowl of a food processor. Add the ricotta cheese, Parmesan, and the eggs and process until smooth. Taste and add salt, if needed. Scrape the filling into a pastry bag and refrigerate until ready to use.

Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting between each run. Stop when you get to the second to last setting. Always hold the pasta on the tops of your hands, palms down! If you hold it with your fingers up you will create stretch marks and those are never good.

To assemble the agnolotti: Lay the pasta sheet on a floured work surface. Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the "glue" that will hold the agnolotti together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2-inches between each ball. Fold the top half of the pasta over the balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the agnolotti shut and make sure there are no air bubbles. Cut out each agnolotti using a small round fluted cutter. Transfer to a sheet tray coated with semolina or polenta. Cover and set aside until ready to use.

To make the sauce: Put a tablespoon of extra-virgin olive oil into a large saute pan over medium high heat. Cut the bacon into small pieces and add it along with the garlic to the pan. When the garlic is lightly browned and aromatic remove it from the pan and discard it. When the bacon is crispy add the squash, season with salt, to taste, and cook for 2 minutes. Add the butter, chicken stock, and sage, and cook until the sauce thickens and looks velvety. Stir in the apple and taste for seasoning.

Bring a large pot of well salted water to a boil over medium heat. Add the agnolotti and cook for 3 to 4 minutes. Carefully remove the pasta from the water and immediately put it into the pan with the sauce. Bring it to a boil, shaking the pan frequently. Remove from the heat, sprinkle in the Parmesan, and swirl the pasta until it's coated with the sauce. Transfer to a serving platter and serve immediately, sprinkled with a little more grated Parmesan and a drizzle of balsamic vinegar.


bacon recipe courtesy of: Anne Burrell, "The Final Test," Worst Cooks in America, Food Network

1894. ELK BACKSTRAP PANINI with SMOKED GOUDA, BACON and TOMATO

sliced elk backstrap or sirloin
4 slices of your favorite bread
sliced tomato
smoked gouda cheese
4 slices cooked bacon
1 tablespoon butter

Heat cast iron grill pan on medium-high heat. Butter both sides of your bread and place one side down on pan. Bread will be quick to cook – when browned, turn to other side and add sliced elk meat, bacon, tomato and cheese to one side of sandwich.

Add the other side of bread to the top of sandwich and push down gently with a spatula to heat meat and melt cheese. Turn sandwich to the other side to continue cooking being sure to press down gently for grill marks.

Remove sandwich from heat and enjoy.


bacon recipe courtesy of: Kristy Crabtree, Nevada Foodies, P.O. Box 50998, Sparks, Nevada 89436, May 15, 2010

1893. GLAZED CHICKEN OYSTERS with CRISP BACON and WILD GARLIC LEAF SALAD

serves four

3 rashers back bacon, with rind, smoked or unsmoked
100ml white wine
20 chicken oysters
1 tablespoon clear honey

For the salad
1 bunch wild garlic
1 white curly endive lettuce
1 lamb's lettuce, leaves separated
150 grams cherry tomatoes, halved

For the dressing
2 tablespoons olive oil
2 teaspoons white wine vinegar
fine sea salt and freshly ground black pepper

Bring a pan of water to the boil and drop in the bacon rashers. Cook for 3 minutes, until they lighten in colour, drain, and pat dry with kitchen paper.

Pour the wine into a separate saucepan and add the chicken oysters. Tightly cover the pan and bring to a simmer. Gently cook the chicken oysters for 5 minutes, remove the pan from the heat, and leave on one side to cool, without removing the lid.

Remove the rind from the cooked bacon and discard. Shred the bacon into 3cm strips, and fry in a tablespoon of olive oil until crisp.

Lift the cooled chicken oysters out of the pan and trim off any extra fat or skin. Strain the cooking liquor through a fine sieve into another pan. Bring to boil, add the honey, and cook down, over a medium heat, until it becomes a sticky glaze.

Return the chicken oysters to the pan and coat with the glaze. Keep warm.

Combine the salad leaves with the tomatoes and stir in the oil, vinegar and seasoning. Toss in the bacon pieces.

Arrange the salad in centre of a large plate, and place the chicken oysters around. Drizzle over any remaining glaze and serve.


bacon recipe courtesy of: Martin Blunos, Market Kitchen, Good Food Channel, UK-TV

1892. DANDELION, GARLIC MUSTARD and CURLY DOCK SALAD with HOT BACON DRESSING

big bowl of freshly picked greens, washed and torn (SEE NOTE)
1 medium red onion, diced
5 slices bacon
3 eggs, beaten
1/3 cup plus 2 tablespoons cider vinegar
1/2 cup sugar

Add onions to greens in bowl, toss. In skillet, saute bacon until crisp. Drain off most of the bacon grease (leave about 2 tablespoons). In small bowl, blend eggs, vinegar and sugar with wire whisk. Pour egg mixture into pan with bacon and return to heat (medium-low) whisking constantly (you don’t want scrambled eggs) until mixture thickens considerably. Serve very warm over greens.

NOTE: Dandelion greens picked before the plant flowers are best. A nice mixture is 2/3 dandelion greens, 1/3 curly dock, and 1/3 garlic mustard. You can substitute or add spinach and endive.


bacon recipe courtesy of: Saimi Bergmann, Canton Rep.com, 500 Market Avenue South, Canton, Ohio 44702, April 19, 2010 | Chuck Hass, Canal Fulton, Ohio

1891. FARFALLE with BACON and ENDIVES

yields 4-6 servings


1 quart chicken stock or low-sodium broth
1 pound farfalle
1 tablespoon extra-virgin olive oil
1/2 pound thickly sliced bacon, cut crosswise into 1-inch pieces
4 medium Belgian endives, cored and sliced crosswise 1 inch thick
3 large garlic cloves, thinly sliced
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmesan cheese
salt and freshly ground pepper

In a medium saucepan, boil the chicken stock over high heat until reduced to 1 cup, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the farfalle until it is al dente.

In a large, deep skillet, heat the olive oil. Add the bacon and cook over moderately low heat until slightly crisp, about 7 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat. Add the endives and garlic to the skillet and cook over moderately high heat, tossing, until the endives are just wilted but still crisp, about 4 minutes.

Drain the farfalle and add it to the skillet. Add the reduced chicken stock, parsley, lemon zest and bacon and toss well. Remove from the heat. Stir in the Parmesan and season the pasta with salt and pepper. Transfer to a large bowl and serve at once.


bacon recipe courtesy of: Marcia Kiesel, "Captain Bacon," Food & Wine, May 2003

1890. BIBB and RADISH SALAD with BACON DRESSING

yields 4 to 6 servings


6 ounces slab bacon, trimmed and cut into thin, bite-size pieces 1/2 cup water
2 shallots, peeled
Kosher salt
3 tablespoons red wine vinegar
8 radishes, tops trimmed down to 1/2-inch, thoroughly washed and dried
1 tablespoon Dijon mustard
3 heads Bibb lettuce, removed, cut in 1/2, washed and dried

In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.


bacon recipe courtesy of: Alex Guarnaschelli, "Lunch with Friends," Alex's Day Off, The Food Network

1889. BACON, ONION and SWEET PEA RISOTTO

serves 3-4


1 cup Arborio Rice
4 cups chicken stock
1/2 onion, chopped (red or yellow)
4 slices bacon, cut into 1-inch pieces
1/2 cup white wine
1/2 cup frozen peas
1/2 cup parmesan + more for garnish

Get out two saucepans - one to heat your chicken stock and one for everything else. Add stock to one saucepan and heat on medium-high. Heat the "everything else" saucepan on medium and add bacon and saute. Cook bacon to desired consistency and just when it is about ready add your onion. Saute onion until translucent. About 4 minutes.

Add white wine and scrape all the brown, delicious bits off the bottom of the pan. Then add rice and mix with bacon, onion and wine mixture.

Cook for 2-3 minutes. Add one ladle of stock to the rice mixture. Once that liquid has cooked down, add another ladle, and do this until you have used all of your stock and your rice is cooked through. Turn off the heat and add frozen peas and parmesan (stir together) - the heat from the risotto will cook the peas so they are perfectly green. Sprinkle with more parmesan and enjoy!!


bacon recipe courtesy of: Lindsay, The Cottage Home, January 5, 2010

1888. SMOKED HADDOCK with BLACK PUDDING and BACON

2 undyed smoked haddock fillets (175-200 g/6-7 oz each), skinned
2 thin slices of black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
extra virgin olive oil, for drizzling

Preheat the oven to 200 degrees C/450 degrees F/Gas 8. Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel. Top with the black pudding then wrap in the bacon. Place on a lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted). Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked. Serve hot with the pan juices poured over.


bacon recipe courtesy of: Sue Lawrence, The Times Online, UK, January 25, 2008

1887. VEAL AND MUSHROOM MEATLOAF with BACON

yields 8-10 servings


4 tablespoons unsalted butter
1/2 pound white mushrooms, cut into 1/2-inch dice
Salt and freshly ground pepper
1 medium onion, minced
1 medium green bell pepper, minced
1/2 pound lean thick-cut bacon, trimmed of fat and coarsely chopped plus 4 thick-cut slices, halved crosswise
2 1/2 pounds ground veal (not too lean)
1 cup oyster crackers, crumbled
1/4 cup ketchup
1/4 cup drained prepared horseradish
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 cup sour cream

Preheat the oven to 350°F. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper, and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper, and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.

Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg, and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meatloaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meatloaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.

Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°F. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.

Preheat the broiler. Broil the meatloaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.

Meanwhile, in a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices. Bring the sauce to a simmer, whisking constantly, until thickened. Add the sour cream and cook, stirring, until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meatloaf and serve with the sour cream sauce.


bacon recipe courtesy of: Marcia Kiesel, Food & Wine

1886. SAUSAGE and BACON ROLLS with TOMATO RICE

serves four

8 oz. long-grain rice
1 pint beef stock
2 teaspoons tomato puree
1 small onion, peeled and chopped
1/2 teaspoon salt
8 sausages
8 rashers bacon
1/2 pint tomato sauce

Wash the rice several times and drain. Mix the beef stock, tomato puree and onion with the salt and bring to the boil. Pour over the rice and fork through to stop grains sticking together. Cover and simmer until all liquid is absorbed, about 15 minutes. Turn the grill on high and brown the sausages on each side for 3 minutes. Allow to cool slightly and then wrap bacon rashers around the sausages. Grill for a further 5 minutes under a medium heat. Alternatively bake in the oven at 180°C (350°F) Gas 4 in the tomato sauce for 15 minutes after browning under the grill. Arrange the sausage and bacon rolls on the tomato rice and pour the sauce on top.


bacon recipe courtesy of: Cook it Simply

1885. FRENCH BACON, HAM and PRUNE PIE

makes 4 servings


10 pitted prunes
2 teaspoons active dry yeast
¼ cup warm water
1½ cups minced ventrèche bacon or lean salt pork with rind removed
1 cup minced cooked ham
2 medium onions, minced
½ cup minced Swiss chard or spinach leaves
1½ teaspoons chopped fresh chervil, or ½ teaspoon dried
1½ teaspoons chopped fresh tarragon, or ½ teaspoon dried
2/3 cup all-purpose flour
1 cup milk
4 large eggs, beaten
salt and freshly ground black pepper to taste
3 tablespoons butter

Place the prunes in a saucepan with enough water to cover, bring to a boil, reduce the heat to low, and simmer gently 30 minutes. Remove from the heat, cover, let stand for 15 minutes, and drain. In a small bowl, combine the yeast and water, stir, and let proof for 10 minutes. Preheat the oven to 350°F. In a large bowl, combine the bacon, ham, onion, Swiss chard, chervil, tarragon, and flour and stir well. Whisk in the milk and eggs, add the prunes, yeast mixture, and salt and pepper, and stir well. Rub the sides and bottom of a large, deep ovenproof skillet with the butter, heat the skillet over moderately high heat about 2 minutes, pour in the batter, and cook for 1 minute. Transfer the skillet to the oven and bake the pie till golden brown, about 40 minutes. To serve, loosen the pie with a spatula, transfer to a heated platter, and cut into 4 wedges. (The pie is also good served at room temperature.)


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

1884. BACON and SQUASH-FILLED CREPES with SALSA VERDE and BABY GREENS SALAD

makes eight servings


Crepes
1/4 cup (1/2 stick) unsalted butter
3 large eggs
1 cup (or more) whole milk, divided
3/4 cup water
1 teaspoon salt
2 cups all purpose flour
melted butter (for cooking crepes)

Filling
8 ounces bacon, diced
6 cups 1/2-inch cubes peeled seeded butternut squash (from 4-pound squash)
2 cups chopped onions
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 cup crème fraîche
1 tablespoon fresh lemon juice

Salsa verde
1 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh tarragon
6 tablespoons chopped shallots
2/3 cup extra-virgin olive oil

Salad
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
flaked sea salt (such as Maldon)
1 5-ounce container mixed baby greens


Crepes: Cook 1/4 cup butter in small skillet over medium heat until butter browns, stirring occasionally, about 4 minutes; cool slightly. Blend eggs, 1 cup milk, 3/4 cup water, and salt in blender. With machine running, add flour 1/2 cup at a time, blending until smooth after each addition and stopping to scrape down sides of blender as needed. Blend in browned butter. Blend in more milk by tablespoonfuls to thin to consistency of thick cream if necessary. Let batter rest at least 30 minutes and up to 1 hour. Reblend 5 seconds before using.

Heat 10-inch-diameter nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Add scant 1/4 cup batter, shaking and rotating skillet so batter covers bottom. Cook until crepe is brown on bottom, 30 to 40 seconds. Run heatproof rubber spatula around edge and turn crepe over. Cook until brown in spots on bottom, 30 to 40 seconds. Turn crepe out onto paper towel. Repeat with remaining batter to make 16 crepes, brushing pan with butter each time and stacking crepes between paper towels. DO AHEAD Can be made 1 day ahead. Wrap crepe stack in foil and refrigerate.

Filling: Preheat oven to 350°F. Cook bacon in large deep ovenproof skillet (or pot) over medium-high heat until light brown. Add squash, onions, and herbs to skillet; toss to coat evenly. Place in oven and bake until squash is tender and onions are beginning to brown, stirring occasionally, about 1 hour. Mix crème fraîche and lemon juice into filling. Season with salt and pepper.

Brush 15x10x2-inch glass baking dish with butter. Arrange 1 crepe, brown spots up, on work surface. Spoon 1/4 cup filling in strip down center. Fold sides over; place filled crepe, seam side down, in prepared dish. Repeat with remaining crepes and filling. Cover dish with foil. DO AHEAD Can be made 1 day ahead; chill.

Salsa verde: Combine chopped herbs and shallots in processor. With machine running, pour oil through feed tube and blend until coarse sauce forms. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and let stand at room temperature. Whisk to blend before using.

Position rack in center of oven and preheat to 350°F. Bake crepes covered until heated through, about 20 minutes.

Salad: Whisk olive oil and lemon juice in large bowl to blend. Season dressing with salt flakes and pepper. Add greens and toss to coat.

Place 2 crepes on each plate. Drizzle crepes with salsa verde. Serve salad alongside crepes.


bacon recipe courtesy of: Bon Appetit, January 2009 | Simpatica Dining Hall, 828 Southeast Ash Street, Portland, Oregon, (503) 235-1600

1883. PEPPER JACK-BACON MASHERS

yields 10 servings (1/2 cup each)


2 1/2 cups milk
1 1/4 cups water
1/4 cup margarine or butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 cup shredded pepper jack cheese (4 oz)
1/2 cup crumbled cooked bacon
2 tablespoons chopped fresh parsley, if desired
1 tablespoon crumbled cooked bacon, if desired

In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.


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

1882. BACON FUDGE

8 strips of crispy bacon
18 ounces semi-sweet chocolate chips
one 14 ounce can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts
1 and 1/2 teaspoons of vanilla extract

Cook the bacon. Once the bacon is cooked, please cool the strips in the fridge for about an hour.Make sure you remove as much of the grease as possible from the strips.

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread a thin layer of fudge into an 8 or 9 inch square pan lined with wax paper. Layer four pieces of bacon. Spread another layer of fudge. Layer four more pieces of bacon the opposite way. Chill 2 hours until or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.


bacon recipe courtesy of: Laurie Ruettimann, Punk Rock Human Resources, June 22, 2009

1881. ROOT BEER BAKED BEANS with BACON

makes eight servings


4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.


bacon recipe courtesy of: Rick Rodgers, Bon Appétit, July 2010

1880. BACON SCRAPPLE

makes 4 to 6 servings


½ pound maple-cured bacon slices
1 cup yellow cornmeal
4 cups cold water
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 bay leaf, crumbled

In a large skillet, fry the bacon till crisp, drain on paper towels, and chop into small pieces. Reserve the bacon fat.

In a small bowl, stir the cornmeal into 1 cup of the cold water. In a heavy saucepan, bring the remaining 3 cups of water to a boil and add the salt, pepper, and bay leaf. Stir in the cornmeal and 4 tablespoons of the reserved bacon fat, reduce the heat to moderate, and cook, stirring often, till the mixture is thickened, about 20 minutes. Remove pan from the heat and stir in the bacon pieces.

Grease an 8½-by-4½-by-2½-inch loaf pan and scrape the scrapple into the pan. Let cool, cover with plastic wrap, and chill till set and firm, at least 4 hours.

Cut the loaf into ½-inch slices. In a skillet, heat a little of the bacon fat over moderate heat and fry each slice of scrapple till browned and crisp around the edges, about 5 minutes on each side. Serve hot.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1879. QUINOA PILAF with SWEET POTATOES, KALE and BACON

serves four


2 to 4 slices of bacon, diced
1/4 large onion, cut in half and sliced thin
1 cup quinoa
1 1/2 cup water
1 teaspoon salt, divided
1 medium sweet potato (about 10 ounces), cut into 1/4-inch cubes
1 small bunch kale (about 8 ounces), chopped coarsely
2 tablespoons olive oil
4 scallions, green parts only, sliced thin, for garnish

Preheat the oven to 475°F. In a medium saucepan with a tight fitting lid, cook the bacon over medium heat until the bacon is crisp and the fat is rendered, about 10 minutes. Reserve the bacon bits. Drop the onions into the hot bacon fat and sauté, stirring occasionally, until the onions soften, about 5 minutes. Add the quinoa and toss until coated with the fat and the grains are slightly toasted, about 2 minutes more. Add the water and 1/2 teaspoon of the salt, bring to a boil, stir once, cover, reduce to low and let cook undisturbed until the water is absorbed and the quinoa is tender, about 15 minutes. While the quinoa is cooking, toss the sweet potatoes and kale with the olive oil and salt and spread in a single layer on a baking sheet. Bake until the potatoes and kale begin to brown in places and the potatoes are tender, about 15 minutes. When the quinoa is cooked, stir in the potatoes, kale, and bacon. Top with fresh scallion slices and reserved bacon bits.


bacon recipe courtesy of: Joy Manning, Serious Eats: A Food Blog and Community, December 1, 2009