1971. BRAISED OSSO BUCCO with BACON

yields four servings


1 cup bacon, cut into thick pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 lb. veal shanks, 3" cross cut
3/4 cup Spanish onions, sliced
1 1/2 cup carrots, diced
1 1/2 cup tomatoes, diced
1 tablespoon parsley, chopped fine
2 each sprigs rosemary
1 tablespoon marjoram, chopped fine
1 cup dry white wine
3 cups water (enough to cover the shanks
salt to taste
black pepper to taste

Over medium-high heat in a sauté pan, render the bacon until it is crisp and brown. Drain the bacon and discard the fat. Thoroughly combine the flour, salt and pepper. Dredge the veal shanks in the flour mixture. In a large braiser or heavy-bottomed soup pot over medium-high heat, add the veal shanks to the pan (without overcrowding the pan) and brown the pieces on both sides. Remove any browned pieces of veal to oven roasting pan. Add the vegetables to the same pan you cooked the veal in, stirring and scraping the bottom of the pan until the vegetables are lightly browned. Add the herbs and water and stir until all the drippings are dissolved and the liquid in the pan is lightly thickened. Pour the liquid, vegetables and herbs over the veal in the oven pan and cover it tightly with a lid or aluminum foil. Cook the veal for about 2 1/2 hours, or until the meat is tender when pierced with a fork. Remove the shanks and vegetables to a serving platter and keep warm. Over high heat, bring the sauce to a boil and reduce it in volume by 1/2 to concentrate the flavor and thicken it slightly. Season the sauce. Serve one shank and vegetables in the sauce over your favorite pasta or rice.


bacon recipe courtesy of: You're the Chef, Episode #709 | Pennsylvania College of Technology, One College Avenue, Williamsport, PA 17701

1970. MASHED PINTO BEANS with BACON and MANCHEGO

serves 2-3


2 strips bacon, sliced
1/2 medium onion, diced
1 clove garlic, minced
2/3 cup chicken broth
1/4 tsp. cumin
1 can pinto beans, drained and rinsed
salt and pepper
2-3 Tbsp. shredded or grated manchego cheese
sliced scallions

Heat a heavy-bottomed pan over medium heat and add the bacon. Fry until the bacon is cooked and starting to crisp. If you are using excessively fatty bacon, you may want to pour off some of the drippings. Otherwise, leave everything in there as-is.

To the pan, add the onion and cook until tender. Stir in the garlic until fragrant, and then the chicken broth, cumin, beans, and salt and pepper to taste. Bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Use a potato masher to press down on the beans, and mash to your desired consistency (adding more broth if necessary).

Once plated, top with the manchego cheese and sliced scallions.


bacon recipe courtesy of: Elly, elly says opa!, Chicago, Illinois, January 17, 2010

1969. BACON with PINEAPPLE JUS and BACON-SALTED PEANUTS

yields six servings


1/2 pound slab bacon (skin off)
1 cup chicken stock
1/2 cup lager-style beer
3/4 teaspoon black peppercorns
2 bay leaves
3 sprigs of thyme
1 pineapple
1/2 cup bacon fat (from about 1 pound of bacon)
1/2 cup raw peanuts
1 1/2 teaspoons smoked salt

In a large pot with high sides, combine the bacon, stock, beer, peppercorns, thyme, and bay leaves and bring to a boil. Lower the heat, cover the pot, and let simmer for about 2 hours, or until the tip of a knife pierces the bacon easily. Use tongs to carefully transfer the bacon to a flat tray or plate. Refrigerate the bacon overnight until completely cool and stiff.

Peel and core the pineapple. Cut into medium-sized pieces. Cook in a medium sauce pot over very low heat for 45 minutes to an hour, until the pineapple gives off its juices and becomes soft. Transfer the pineapple to a food processor and purée for up to 5 minutes, until the pineapple jus is very smooth. Chill.

Warm the bacon fat over low heat in a medium pot and add the peanuts. Cook for 45 minutes to an hour; the fat should remain just below simmering. Preheat the oven to 350º F while the peanuts cook.

Drain the peanuts on paper towels. Spoon them onto a baking sheet and toast in the oven until just golden brown and fragrant, about 7 to 10 minutes. Put the nuts in a mixing bowl and toss with the smoked salt.

Cut the bacon into half-inch strips. Using a hot grill, griddle, or cast iron pan, cook the bacon for 2 minutes on each side. Place some of the pineapple jus in the center of a plate. Lay a few pieces of bacon on the pineapple. Coarsely chop the peanuts and sprinkle over the bacon.


bacon recipe courtesy of: Chef David Katz, Meme Restaurant, 2201 Spruce Street, Philadelphia, Pennsylvania 19103-5517

1968. SNOW PEAS with BACON and MINT

1/4 cup (60 ml) fat-free reduced-sodium chicken broth
1/4 cup (60 ml) distilled white vinegar
2 teaspoons sugar
1 teaspoon cornstarch
2 thick slices bacon, finely chopped
1 pound (455 g) fresh Chinese pea pods (also called snow or sugar peas), ends and strings removed or 5 packages (about 6 oz. /170 g each) frozen Chinese pea pods, thawed and drained
1 tablespoon chopped fresh mint

In a small bowl, stir together broth, vinegar, sugar, and cornstarch; set aside.

In a wide nonstick frying pan or wok, stir-fry bacon over medium-high heat until browned and crisp (about 3 minutes). Remove bacon from pan with a slotted spoon and set aside. Pour off and discard drippings from pan. Wipe pan clean (be careful; pan is hot).

Add pea pods and 10 cup (80 ml) water to pan. Cover and cook over medium-high heat until pea pods are tender-crisp to bite (about 1 minute for fresh pea pods, about 30 seconds for frozen). Uncover and stir-fry until liquid has evaporated. Transfer to a rimmed platter and keep warm.

Stir broth mixture and pour into pan. Bring to a boil over high heat; boil, stirring, until slightly thickened. Remove from heat and stir in chopped mint. Pour sauce over pea pods, sprinkle with bacon, and garnish with mint sprigs.


bacon recipe courtesy of: ifood.tv

1967. BACON-FILLED WAFFLES with CHILI-SPICED FRIED APPLES

for the waffles:
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups buttermilk
1/2 cup milk
1 teaspoon vanilla extract or vanilla bean paste
12 tablespoons canola oil
2 large eggs separated
2 tablespoons sugar
1/3 cup crumbled cooked bacon
Canola oil spray

for chili-fried apples:
3 1/2 tablespoons bacon drippings or grease
4 crisp tart apples, peeled, cored and cut into thick slices
1/4 cup raw, brown or maple sugar
1 teaspoon cinnamon
1/2 teaspoon Aleppo pepper flakes
Aleppo pepper flakes and maple syrup for serving/garnish

FOR WAFFLES: Heat your oven to 200 degrees F. and plug in your waffle iron and start it heating.

Whisk the dry ingredients together thoroughly except for the sugar and bacon in a large mixing bowl. Set aside.

Whisk together the milks, vanilla, canola oil and egg yolks in a large measuring cup or batter bowl until well combined.

In another bowl, whisk the egg whites until they form soft peaks. Sprinkle the sugar over them and continue whisking until they form fairly stiff peaks.

Blend together the liquid into the dry ingredients until they are just combined. Do not overmix.

Fold in the egg whites.

Spray your waffle iron well with canola oil spray. Fill the iron with scoops of batter without overfilling the iron. Sprinkle with an even layer of bacon bits. Close waffle iron and cook as directed.

When baked, remove from iron, cut into fourths along guidelines and lay in oven on racks in a single layer to crisp up. (You can also crisp them in the toaster as I directed in the post and then hold them in a single layer in the oven. This works a bit better in my opinion.)

Serve topped with fried apples and a bit of maple syrup.

FOR CHILI-SPICED FRIED APPLES: Heat your bacon drippings or grease over a medium flame in a skillet or frying pan. Add apples in a single layer and cook, stirring, until they soften to where they can be pierced by a fork, but they still are a bit hard in the center and they are golden colored. Sprinkle with sugar, cinnamon and chili flakes, and keep cooking, stirring constantly, until they are fragrant, glazed with a thick syrup and are soft through without being mushy.

Serve spooned over the bacon waffles with a drizzle of maple syrup and if you like another sprinkle of Aleppo pepper flakes.


bacon recipe courtesy of: Tigers & Strawberries, Petitchef.com, March 25, 2009

1966. STEAMED BACON CLANGER with PIQUANT SAUCE

yields one serving


1 pound(s) self raising flour
8 ounce(s) shredded suet
Cold water
5 tablespoon(s) parsley; chopped
Salt and pepper

Filling
8 ounce(s) streaky bacon; unsmoked
8 ounce(s) pancetta; diced
8 ounce(s) back bacon; unsmoked
3 onions; sliced
6 cloves garlic; sliced
2 ounce(s) butter
2 heaped tbsp fresh sage; chopped
1 small amount of beef stock
2 teaspoon(s) dripping

Piquant Oxford Sauce
2 tablespoon(s) dark brown sugar
2 teaspoon(s) made english mustard
1 pinches salt and pepper
6 tablespoon(s) sunflower oil; up to 8
4 tablespoon(s) vinegar

Sift the flour into a bowl, then add the suet and parsley. Dribble the water in and mix to a dough until the bowl becomes clean. Now roll it out see below. This suet pastry should be used immediately. Melt the butter and add the onion and garlic. Cook slowly for about 15 minutes until it caramelises, brown and sweet. Add a little sugar to help it on its way. Chop the bacon and blanch by placing the bacon in a saucepan of cold water and bringing it to the boil. Simmer for about 1 minute and all the scum will come to the top. This makes the bacon a lot easier to brown. Frizzle the bacon and pancetta in the dripping until golden brown and then add to the onions and garlic. Add the sage and season with salt and pepper. Roll the suet pastry into a rectangle about 1/2 inch thick, then place on top of a rectangle of buttered greaseproof paper which in turn is on top of some foil. Lay the 8oz streaky raw bacon across the pastry, close together and lengthways so when you cut the clanger it will go across the bacon. Put the cooked filling on top of the bacon and pastry. Roll up and seal the ends. Then roll up the paper and foil, very loosely, to give room for the pastry to expand and seal the ends. Coil up in your steamer and steam for 11/2-2 hours. Sauce: heat all the ingredients together in a saucepan and adjust ingredients to taste.


bacon recipe courtesy of: Steve Murch, BigOven.com

1965. LLAMA SOUS VIDE with LEEK, DATE and BACON COMPOTE

yields two servings


6 oz llama
¼ lb butter
2 onions, thinly sliced on mandolin
2 leeks, halved lengthwise
½ cup dates
2 slices smoked bacon, chopped and rendered
1/8 cup honey
½ cup sherry wine
1 tablespoon sherry vinegar
salt and pepper, to taste

Season llama with salt and pepper. Roast meat until medium rare. Let rest before slicing.

For Soubise: Sweat onions in half of the butter and season. Cook down low and slow. Puree until smooth.

Sweat leeks in remaining butter. Add dates, bacon, and honey to caramelize. Add sherry and reduce. Finish with sherry vinegar.

Pour soubise sauce onto plate. Slice llama and fan on top of sauce. Serve with quenelle of leek and date compote.


bacon recipe courtesy of: Chef Amanda Baumgarten, Top Chef, Season 7, Episode 6, Quickfire Challenge

1964. PORK LOIN stuffed with HAM, PEACHES, BACON, CHORIZO, PRUNES and PEPPERS

serves 6 to 8


1 pork loin, approximately 3 to 4 lbs., butterflied
salt and freshly ground black pepper
1/2 lb. smoked ham, sliced 1/4-inch thick
1 15-oz. can halved peaches
1/2 lb. pre-cooked, thick-slice pepper bacon
1 lb. Spanish chorizo
1 cup pitted prunes
1 cup sauteed green and red peppers, cooled

Preheat oven to 350 degrees F. Generously season both sides of butterflied pork loin with salt and pepper. Begin to layer remaining ingredients in the middle third of the loin in the following order: ham, peach halves, bacon, chorizo, prunes and peppers.

Wrap the ends of the loin over the layered center and tie it at 1-inch intervals with butcher's twine. Roast for approximately 45 minutes or until internal temperature of the loin reaches 130 degree F. (Stuffing components are already cooked and you do not want to dry out the pork loin "wrapper").

Let rest 15 minutes. When cooled, cut into medallions, snipping off butcher's twine as you go.


bacon recipe courtesy of: La Cocina de Lilliam, Miramar, Havana, Cuba | "A Taste of Cuba," Feast, September 2010, page 56

1963. BACON-WRAPPED SWEET and SOUR MEATBALLS

serves six


Meatballs
1 lb. ground pork
3 slices crustless white bread
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground pepper
10 slices bacon, cut in half
1 tablespoon vegetable oil for frying
Wooden toothpicks for securing bacon

Sweet & Sour Sauce
1 teaspoon vegetable oil for frying
1 – 8 1/4 oz. can pineapple chunks in heavy syrup, juice reserved
2 tablespoons cornstarch
1/2 cup brown sugar
Pinch salt
1/4 cup rice wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon fresh ginger
6 tablespoons ketchup
6 tablespoons reserved pineapple juice

For meatballs: Tear apart the bread into small pieces, soak in milk and mash well in small bowl. In medium bowl, mix the ground pork with salt, garlic powder and pepper, stirring with fork. Drain off the excess milk from the mashed bread and mix with the meat. Make meatballs 1″ in diameter. Wrap 1/2 slice of bacon around each meatball. Use half a toothpick for each meatball to secure the bacon to the meatballs. Heat oil in a large skillet over medium heat. Cook meatballs 20-22 minutes until bacon is slightly crisp, turning frequently. Drain on paper towels. Remove toothpicks.

For sauce: Heat oil in medium saucepan. Add the pineapple and cook over medium heat for 1 minute. Add all the remaining sauce ingredients to the pan and bring slowly to a boil stirring continuously until thickened. Allow to simmer 1 minute or until completely clear.

Arrange meatballs on serving platter. Pour sauce over the meatballs. Serve while warm.


bacon recipe courtesy of: Farmer John, 1 Hormel Place, Austin, Minnesota 55912 | Cooking on the Side, February 2, 2010

1962. DOUBLE CHICKEN CLUB SANDWICH with BACON and SAFFRON AIOLI

makes 4 servings


Pinch of saffron threads, crumbled (4 to 5 threads)
2 teaspoons warm water
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Ground black pepper, to taste
6 ounces bacon
8 slices whole-grain sandwich bread
8 ounces sliced cooked chicken breast
2 cups arugula or leaf lettuce
1 large tomato, sliced
1/2 small avocado, sliced (optional)

In a small bowl, combine the saffron and warm water. Let stand for 5 minutes.

In a blender or mini food processor, combine the saffron mixture, mayonnaise, lemon juice, mustard and garlic, then blend until smooth. Season with pepper to taste. Set aside. The aioli can be store, covered, in the refrigerator, for up to 1 week.

Cook the bacon according to package instructions. Toast the bread.
To assemble the sandwiches, spread some of the saffron aioli on each piece of toast. Divide the bacon, sliced chicken breast, arugula (or lettuce), tomato and avocado (if using) among 4 slices of toast; top with the remaining toast.


bacon recipe courtesy of: Jim Romanoff, for the Associated Press | The Seattle Times, July 27, 2010

1961. TAGLIATELLE with SAFFRON, BACON and PEAS

serves two


few slices of bacon
1 pinch of saffron
olive oil
1 garlic clove
200 ml of white wine
2 tbsp of mascarpone
1 lemon, zested
150 grams frozen peas, defrosted
100 grams tagliatelle
basil, chopped to serve
freshly grated parmesan

In a non stick frying pan (preferably a deep one) heat the olive oil and cook the garlic and the bacon until golden. Crush the saffron in a small bowl and add 1 tbsp of boiling water. Allow to sit for 1 minute and then add to the pan. Pour in the wine and season well.

Reduce by half and then add the mascarpone, lemon and peas and heat through. Cook the pasta according to package instructions. Drain well and add to the pan with the sauce. Serve with basil and grate some fresh parmesan on top.


bacon recipe courtesy of: Simone van den Berg, Junglefrog Cooking, February 24, 2010

1960. BACON-WRAPPED BUTTERFISH served peasant style

yields four servings


4 (8-ounce) butterfish fillets, black cod or sablefish
12 slices raw bacon
2 (1-inch) slices eggplant, cut lengthwise
2 (1-inch) slices yellow squash, cut lengthwise
2 (1-inch) slices zucchini, cut lengthwise
Olive oil, for drizzling
1/2 cup minced onions
2 tablespoons minced shallots
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved
1/2 cup Queen stuffed olives, halved
1 cup peeled, seeded and chopped Roma tomatoes
2 cups veal stock
4 parsnips, peeled into thin strips
1 cup hot mashed potatoes
2 tablespoons basil, chiffonade
1/4 cup grated Parmigiano-Reggiano

Preheat the oven to 400 degrees F.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)

Season the fish fillets with creole seasoning. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.

Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice.

In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.

Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed potatoes in the center of each plate.

Lay each fillet directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with some of the fried parsnips, basil and cheese and serve immediately.


bacon recipe courtesy of: Emeril Lagasse, "Perfect Pork," Emeril Livev, 2006

1959. BACON and BLACK TRUFFLE MACARONI and CHEESE

serves 4 as a main dish


2 tbsp. salted butter, melted
3/4 cup panko (Japanese breadcrumbs) or coarse dry breadcrumbs
3 cups (12 oz) shredded white extra sharp cheddar cheese, divided
8 oz dry penne pasta
1 tbsp. black truffle oil (optional)
2 tsp. olive oil
4 slices uncooked smoked bacon, preferably applewood, chopped
2 tbsp. minced shallots
1 tbsp. minced garlic
1/4 tbsp. dried thyme
2 tbsp. all- purpose flour
1 1/2 cups half and half
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. minced fresh basil

Preheat oven to 350 degrees° F. Lightly butter four 8 oz shallow ramekins.

To make topping, in a small bowl, combine butter, breadcrumbs and ½ cup cheese. Set aside.

In a large pot, bring 3 quarts of water to a boil. Add 2 ½ teaspoons salt and penne. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and transfer to a large bowl. Toss pasta with truffle oil and set aside.

Prepare sauce while pasta is cooking. Heat olive oil in a large saucepan over medium heat. Add bacon and cook until golden 3-4 minutes. Stir in shallots, garlic and thyme and cook for one minute. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add half and half and bring just to a boil, whisking constantly. Reduce heat and simmer, stirring often, until sauce slightly thickens, 4-5 minutes.

Add salt, pepper and remaining 2 ½ cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in basil and pasta. Divide into individual baking dishes. Top with reserved breadcrumb mixture. Bake for 10-15 minutes until bubbly and top begins to brown.

Let sit 5 minutes before serving.


bacon recipe courtesy of: Tillamook Cheese, 4175 Highway 101 North, Tillamook, Oregon 97141

1958. WARM KABOCHA SQUASH SALAD with DANDELION, BACON, RICOTTA SALATA and PUMPKIN SEEDS

yields four servings


2 tablespoons pumpkin seeds
One 2 pound kabocha squash
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
8 slices thick-cut sliced applewood smoked bacon
1/4 cup sliced shallots
4 ounces young dandelion greens, cleaned
2 tablespoons sherry vinegar
One 4 ounce piece ricotta salata cheese, cut into 1/8 inch thick slices

Preheat the oven to 375 ° F.

Spread the pumpkin seeds on a baking sheet and toast until lightly golden, stirring once or twice, about 10 minutes.

While the pumpkin seeds are roasting, carefully cut the squash in half lengthwise and remove the seeds. Place the squash, cut side down, on a cutting board, and using a sharp knife, carefully remove the peel. Slice the squash lengthwise into 3/4-inch-thick wedges.

When the pumpkin seeds are done, increase the oven temperature to 425 ° F.

Toss the squash wedges with 1/4 cup of the olive oil, 1 1/2 teaspoons of salt, some black pepper, and the thyme. Place the squash flat side down on a baking sheet lined with aluminum foil. Roast in the oven for about 30minutes, or until tender when pierced with a knife.

Meanwhile, cut the bacon crosswise in half or into 4-inch pieces. Heat a large frying pan, large enough to hold the bacon (and later, the squash slices) in a single layer, over high heat for 1 minute. Add the bacon and cook, adjusting the heat, so it cooks evenly. Render the fat until the bacon begins to brown, but is still tender and chewy. Remove the bacon from the pan and place on absorbent towels. Pour off and discard all but 2 tablespoons of the bacon fat from the pan. Add the squash in a single layer. Add the shallots and gently toss with the squash coating everything in the fat.

Place the dandelion greens in a large bowl. Add the squash to the bowl, and toss carefully with the greens. Add the vinegar to the pan, swirl for a couple of seconds. Remove from the heat and add the remaining 2 tablespoons of the olive oil. Pour over the salad. Sprinkle with salt and pepper. Carefully toss everything together.

Transfer to a serving platter or individual serving plates, layering the ingredients. Arrange the cheese and the bacon in and around the salad. Scatter the pumpkin seeds on top. Serve immediately.


bacon recipe courtesy of: Suzanne Goin, Asian Food Channel.com

1957. WARM SPINACH SALAD with BACON, TOMATOES and PECANS

serves four


1/2 cup pecan halves
6 slices bacon, cut into 1-inch pieces
1 red onion, halved and thinly sliced
1 pint (2 cups) grape tomatoes
1/3 cup white-wine vinegar
1 tablespoon sugar
2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
Coarse salt and ground pepper

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside. Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet. Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes. Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.


bacon recipe courtesy of: Everyday Food, April 2007

1956. BACON-WRAPPED PERSIMMON WEDGES

makes ten servings


1 pound sliced bacon, cut crosswise into thirds
8 persimmons, cored and sliced into 6 wedges each
1/4 cup sherry vinegar, for brushing
salt and pepper

Position racks in the upper and lower thirds of the oven and preheat to 400°. Wrap a piece of bacon around each persimmon wedge; secure with a toothpick and arrange on 2 parchment-paper-lined rimmed baking sheets. Roast for 20 minutes. Flip the wedges, rotate the pans and increase the heat to 425°; roast until the bacon is crisp, about 20 minutes. Brush with the sherry vinegar and season with salt and pepper. Serve immediately.


bacon recipe courtesy of: Sarah Belk King, Everyday with Rachael Ray, December/January 2010

1955. PATTYPAN FRITTATA with BACON and CORN

yields 4-6 servings


1 large onion, chopped
2-3 rashers bacon, trimmed of fat, chopped
1 teaspoon oil
1/2 cup self-raising flour
3 eggs
1 cup reduced-fat milk
2 potatoes, cubed, cooked
410g can whole kernel corn
60g grated cheese
1 spring onion, chopped (or use fresh chives, parsley or coriander)
salt and pepper
cooking spray

Preheat oven to 220°C. Cook onion and bacon in oil until soft, then set aside to cool. Place flour in a large bowl. In a separate bowl, combine eggs, milk and cooled onion and bacon. Season with salt and pepper then beat with a fork. Pour this into the bowl with the flour and stir until just combined. Add prepared potatoes, drained corn, two-thirds of the grated cheese and spring onions or herbs. Spray a 12-cup metal muffin pan thoroughly with cooking spray and spoon mixture into cups (metal dishes will give the best results). Top with remaining grated cheese and cook at 220°C for 25-35 minutes. Let cool for 5 minutes before turning out or cutting. Serve café-style with a drizzle of sweet chilli sauce, tomato relish or chutney and a side salad.


bacon recipe courtesy of: Sophie Gray, Healthy Food Guide, May 2008

1954. CAPRESE CHICKEN with BACON

yields four servings


8 bacon strips
4 boneless skinless chicken breast halves, 6oz each
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese

Place bacon in an ungreased baking pan. Bake at 400 for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain. Place chicken in an ungreased 13x9 baking pan, brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross. Bake, uncovered, at 400 for 20-25 minutes or until a meat thermometer reads 170. Top with cheese and bake 1 minute longer or until melted.


bacon recipe courtesy of: Janice Cook, on wegottaeat.com

1953. ROAST BRILL with LINGUINE with BACON, SMOKED SALMON and CAPERS

serves one


1 brill fillet
black pepper
1 tbsp plain flour
25 g butter
100 g linguine
3 rashers dry-cured bacon, shredded
4 tbsp double cream
1 tbsp white wine
85 g smoked salmon, shredded
half tbsp capers
1 tbsp grated parmesan
half tbsp chopped parsley
olive oil or herb oil, for drizzling
watercress salad, to serve

Preheat the oven to 190ºC/gas 5. Season the brill with salt and freshly ground pepper. Coat the brill in the flour. Heat 15g of butter in a small frying pan. Fry the brill briefly until golden on both sides. Transfer the brill onto an oiled baking sheet and dot with the remaining butter. Roast the brill until cooked through, around 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Add the linguine and cook until al dente; drain and keep warm. Meanwhile, fry the shredded bacon in a non-stick frying pan for 2-3 minutes. Add the cream and white wine. Cook briskly, stirring often, until reduced by half. Toss the drained linguine with the cream mixture, adding the smoked salmon, capers, Parmesan and parsley and mixing well. Place the linguine mixture in a warm serving dish, top with the roast brill and drizzle with a little olive oil or herb oil. Serve at once with a watercress salad.


bacon recipe courtesy of: Paul Merrett, Good Food Live, UKTV-Food

1952. DUCK CONFIT with PUY LENTILS, BACON and LOVAGE

serves four


A tin of 4 confit duck legs
1 white onion, finely chopped
1 large carrot, peeled and chopped into small cubes
4 rashers of streaky bacon, chopped into chunks
2 garlic cloves, crushed
200 grams puy lentils
200ml chicken or vegetable stock
200ml white wine
a handful of rosemary and thyme leaves, finely chopped
5 to 6 large lovage leaves (depending on strength), chopped
a large tablespoon of herb mustard

Preheat the oven to 180 C. First cook your lentils. Rinse under cold water then place in a saucepan and cover with twice their volume in stock and white wine. Bring to the boil and then simmer for 15 to 20 mins until cooked but still al dente. Top up with stock and wine if required. Meanwhile, fry the bacon in a large pan until starting to turn golden brown. Remove from the pan and set aside. Now sweat off the onions in a little butter and olive oil. When starting to soften add the diced carrot and cook gently till the onion and carrot are soft. While the lentils and onions/carrots are cooking sort out your duck. Drain off most of the fat then place in the oven in a roasting tray for 10 minutes until warmed through. Remove from the oven and heat your grill to a high heat. Grill briefly until the skin is crisped up. To finish the dish, add your garlic, chopped herbs and a glug of white wine to the onions and cook for a couple of minutes on a medium heat. Add your cooked lentils to the mix and check the seasoning. To serve, place a mound of lentils in the centre of each plate and top with a confit duck leg (or roast, sliced duck breast). Top with a torn lovage leave and serve immediately.


bacon recipe courtesy of: Jenny McNeill, Ginger Jar Food, 58 Woodlands Park Road, London, SE10 9XA, October 5, 2009

1951. PEA and LOVAGE SOUP with CRISPY BACON

serves four


1 leek, roughly chopped and washed
1 onion, peeled and roughly chopped
50 grams butter or vegetable or corn oil (see above)
1.5 litres vegetable stock
300 grams podded weight of fresh or frozen peas
a couple of sprigs of lovage
salt and freshly ground black pepper
4 rashers of rindless streaky bacon

Gently cook the leek and onion in the butter (or oil) until soft. Add the vegetable stock, season with salt and pepper and simmer for 20 minutes. Add the peas (reserving a few for garnish) and the lovage, bring back to the boil and simmer for 6-7 minutes.

Blend the soup in a liquidiser until smooth and strain through a fine-meshed sieve. Correct the seasoning if necessary. While the soup is cooking either fry or grill the bacon until crisp, leave to cool and chop it finely.

If you are serving the soup cold, then chill the warm liquid as quickly as possible on some ice so that it retains its vibrant green colour.

Serve with a few cooked peas in the soup and scatter with the bacon.


bacon recipe courtesy of: Mark Hix, The Independent, Independent Print Limited, 2 Derry Street, London, W8 5HF, June 26, 2010

1950. WARM SMOKED BACON, BROAD BEAN and SEA PURSLANE SALAD

8 new potatoes, washed
2 rashers of smoked back bacon
2 breakfast radishes, washed
20 leaves of sea purslane, washed
125 grams broad beans, shelled and outer skins removed
10 ml extra virgin live oil
sea salt and freshly cracked black pepper

Cook the new potatoes in salted boiling water until tender, refresh and drain. Peel the potatoes and break them into bite size irregular chunks. Wash the radishes, remove the leaves and slice the radishes finely using a mandolin. Blanch and refresh the broad beans and remove the outer skins and finely shred the sea purslane. Shred the smoked back bacon.


bacon recipe courtesy of: The British Larder, July 27, 2010

1949. BACON-WRAPPED LOIN of KID and QUINCY JELLY GLAZE with GOATS' CHEESE DAUPHINOISE POTATOES, CARAWAY CARROT PUREE and BUTTERED BROAD BEANS

serves four


For the goats' cheese dauphinoise potatoes
2 oz. butter, for greasing
3 lb, 3 oz waxy potatoes, peeled, thinly sliced on a mandoline
salt and freshly ground black pepper
7 oz. goats' cheese
2 garlic cloves, finely sliced
10½ fl oz double cream
10½ fl oz goats' milk

For the kid
2 kid loins, cut into 12 slices, each 2-in thick
12 rashers smoked streaky bacon, cut in half lengthways
knob of butter
4 tbsp sunflower oil
1 bunch fresh sage, leaves only

For the quince jelly glaze
2 oz. unsalted butter
1 garlic clove, crushed to a paste with the edge of a knife
5 oz. quince jelly
1 tbsp chopped fresh rosemary leaves
3 tbsp fresh beef stock
salt and freshly ground black pepper

For the vegetables
14 oz carrots, peeled, chopped
2 tbsp caraway seeds
salt and freshly ground black pepper
7 oz broad beans, pods removed (podless weight)
2 oz butter
2 oz quince and fig 'cheese', thinly sliced, to serve

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

For the goats' cheese dauphinoise potatoes, grease the insides of a large ovenproof dish liberally with butter. Arrange a layer of potato slices in the bottom of the dish, and season, to taste, with salt and freshly ground black pepper. Repeat the layering process, seasoning between each potato layer, until the layers of potato slices reach halfway up the sides of the dish. Crumble over the goats' cheese and sprinkle over the garlic. Continue to layer the potatoes, seasoning between each layer of potato slices, until all of the potato slices have been used up. Pour over the cream and goats' milk until the liquid just covers top layer of potato slices. Cover the dish with aluminium foil and transfer to the oven. Bake for one hour, or until the potatoes are just tender, then remove the foil and return the dish to the oven for a further 12-15 minutes, or until the top layer is crisp and golden-brown. Remove from the oven and set aside to cool slightly. Cut the dauphinoise potatoes into squares and keep warm.

For the kid, wrap each slice of kid loin in one of the halved bacon rashers and secure with a cocktail stick. Heat the butter and two tablespoons of the oil in a large, ovenproof frying pan over a medium to high heat. When the oil is hot, add the wrapped kid loins and fry for 1-2 minutes, on each side, or until browned on both sides. Transfer the pan to the oven and continue to cook for 5-8 minutes, or until the kid loins are just cooked and the bacon is crisp. Remove from the oven and set aside to rest for 4-5 minutes. Heat the remaining two tablespoons of oil in a separate pan, add the sage leaves and fry for one minute, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

For the quince jelly glaze, heat the butter in a pan over a medium heat. When the butter is foaming, add the garlic and fry for 1-2 minutes, or until softened but not coloured. Add the quince jelly and stir until it has dissolved. Add the rosemary leaves and beef stock and stir until well combined. Season, to taste, with salt and freshly ground black pepper, then bring the mixture to a simmer and continue to simmer for a further 1-2 minutes, or until the mixture has thickened slightly.

Meanwhile, for the vegetables, bring a pan of salted water to the boil, add the carrots and caraway seeds and cook for 6-8 minutes, or until tender. Drain well, then transfer the boiled carrots and caraway seeds to a food processor and blend to a purée. (Add a little cooking water to the mixture to loosen the purée as necessary.) Season, to taste, with salt and freshly ground black pepper. Bring a separate pan of salted water to the boil, add the broad beans and cook for 1-2 minutes, or until just tender. Drain well and refresh the beans in cold water, then peel away the outer membranes from the beans and set aside. Heat the butter in a separate pan over a medium heat. When the butter has melted, add the cooked beans and stir until coated in the melted butter and warmed through. Season, to taste, with salt and freshly ground black pepper.

To serve, place one square of goats' cheese dauphinoise potatoes into the centre of each of four serving plates. Spread a spoonful of the quince jelly glaze in a circle onto each plate and place three pieces of wrapped kid loin on top of each. Balance a slice of the quince and fig 'cheese' on top of each serving. Top with one deep-fried sage leaf. Spoon the buttered broad beans alongside. Using two spoons, make quenelles of the carrot and caraway purée alongside.


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

1948. PLANTAIN MASH with BACON

yields four servings


1 onion, minced
1 tablespoon garlic, minced
6 to 8 slices bacon, minced
1/2 cup chicken stock
1 1/4 cups heavy cream
4 to 5 ripe plantains, roughly chopped
1 teaspoons salt
1 teaspoon coarse ground black pepper

Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve.


bacon recipe courtesy of: Aaron McCargo, Jr., "Date Night Any Night," Big Daddy's House, Food Network

1947. GRILLED BLUE FISH on WATERCRESS with WARM BACON DRESSING

yields four servings


6 cups watercress, washed and spun dry
2 tablespoons olive oil
1/2 pound apple-smoked bacon, diced
1 tablespoon minced shallot
1 teaspoon minced garlic
1/4 cup chopped walnuts
1 cup thinly sliced Granny Smith apples
2 tablespoons honey
4 (6-ounce) blue fish fillets, at least 1/2-inch thick
2 tablespoons creole seasoning
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh chopped basil, plus fresh basil sprigs, as garnish
1/2 cup apple cider vinegar

Place the watercress in a large heatproof bowl and set aside.

Preheat the grill. Place a large saute pan over medium-high heat.

Add the olive oil and when hot, add the bacon. Cook, stirring often, until most of the fat has been released and the bacon is crispy, about 6 minutes. Add the shallots and garlic, and cook for 1 minute. Add the walnuts and cook until just toasted, stirring, about 1 minute. Add the apples and honey and cook, stirring occasionally, for 3 minutes. Season the blue fish filets on both sides with the Essence, and 1 teaspoon of salt. Place on the grill and cook for 3 1/2 to 4 minutes per side.

Season the bacon apple mixture with 1/2 teaspoon of salt, 1/2 teaspoon of the black pepper, and the basil. Add the vinegar and reduce by half, about 30 seconds. Remove the dressing from the heat and pour over the watercress.

Season the watercress with the remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to coat and divide the watercress among 4 plates. Place the fish on top of the watercress, and garnish with the fresh basil sprigs. Serve immediately.


bacon recipe courtesy of: Emeril Lagasse, "Maryland By The Sea," Emeril Live, 2001

1946. BOILED BACON in APPLE JUICE

1.1 kg collar of bacon
550 ml apple juice
1 onion, sliced
black pepper, freshly ground to taste
30 ml cornmeal

Place bacon in a large saucepan and cover with cold water. Bring to the boil slowly, lift out and place in slow cooker. Discard the water. Add the apple juice and onion to the pan and bring to the boil. Pour over the bacon and season with pepper. Cook for the recommended time. Remove bacon and place on a serving dish, keep warm. Place the cornflour in a small pan and blend with a little cold water. Gradually stir in the apple juice. Bring to the boil and simmer for 2 minutes.


bacon recipe courtesy of: ifood.tv

1945. PEA and BACON RAMEN

2 slices bacon, chopped
1 small onion, chopped fine
1 3-ounce package ramen noodles, coarsely broken in package; flavor packet discarded
1 tablespoon olive oil, if necessary
1 cup frozen peas, preferably baby peas
1 1/4 cups reduced-sodium chicken broth, plus additional if needed
3 to 4 tablespoons grated Parmesan, plus additional for serving
freshly ground black pepper

Cook bacon in a 2 to 4-quart heavy saucepan over medium heat, stirring occasionally, until crisp. Add onion and cook, stirring, until beginning to brown lightly. Add ramen and, if mixture is dry, olive oil, and cook, stirring, until beginning to brown lightly. Add peas and broth and bring to a boil, then reduce heat and simmer, covered, 3 minutes. (Mixture should be thickened but still soupy.) Stir in 3 tablespoons parmesan, or enough to thicken risotto and season with salt and pepper. Serve "risotto" sprinkled with additional parmesan, if desired.


bacon recipe courtesy of: Kemp Minifie for Kitchen Daily.com

1944. POTATO GNOCCHI with BACON and PEA CREAM SAUCE

GNOCCHI:
2 large Russet potatoes
handful of all-purpose flour
salt and pepper
grated Parmesan cheese

SAUCE:
1/2 lb. bacon, cut into smallish chunks
olive oil
2 large shallots, minced
3 cloves garlic, minced or pressed
1/2 cup white wine
1/2 cup chicken broth
8 oz. heavy whipping cream
salt and pepper
red pepper flakes
frozen peas (a good handful or two)
fresh oregano, chopped
grated Parmesan for serving

Boil the potatoes with the skin on, whole, until easily pierced with a fork, but not overly soft. Peel them while still warm and push through a potato ricer into a large bowl. Sprinkle salt, pepper, Parmesan, and a little flour over the top. Mix together until the dough just comes together, adding more flour if needed, little by little. Turn out onto a lightly floured countertop and knead until the dough forms a sturdy ball, but is still quite pliable. Don't over-add flour.

Using a little more flour on your work surface, cut off chunks of the dough and roll them into about 1" wide tubes - just like making a Play-Doh snake. Use a knife or pastry cutter to cut them into 1-inch chunks. Set aside on a platter until ready to coo. Meanwhile, bring a large pot of salted water to a simmer - not a boil.

Add the gnocchi, about 10-12 at a time, to the simmering water. Cook them until they float, then remove them gently with a slotted spoon and transfer to a plate, making sure they aren't crowded and sticking together. Continue this in batches until all gnocchi have been cooked. Set aside and cover lightly with parchment paper.

In a Dutch oven or large saucepan, cook the bacon until crispy, draining fat as needed. Scoop out the bacon pieces with a slotted spoon, leaving a little fat in the pan. Add a little olive oil and cook the shallots until soft and beginning to brown. Add the garlic and cook for another minute. Add the wine to deglaze the pan, scraping all the brown bits up from the bottom.

Add the chicken broth and raise the heat until it's simmering. Add salt, pepper, red pepper flakes, oregano, and cream. Simmer until it's thickened a bit. Stir in the bacon and peas and cook for a few minutes. Reduce the heat and stir in gnocchi. Transfer to plates or serving bowl, top with parmesan, serve and enjoy!


bacon recipe courtesy of: The Fearless Cook: How to Wine and Dine Daringly, Ptitchef.com, 2 rue Jean Bonnardel, Immeuble Topaze - Bat B, 33140 Villenave d'Ornon, France

1943. BACON and CASHEW CARAMEL CORN

makes about 15 cups


1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup

Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.

Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.

Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.

Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.


bacon recipe courtesy of: Colt & Gray, 1553 Platte Street, Denver, Colorado 80202 | Bon Appétit, September 2010

1942. WILD RICE with HAZELNUTS and BACON

makes ten servings


2 1/2 quarts water
2 1/2 cups wild rice (1 pound)
1 1/2 cups hazelnuts (6 ounces)
1/2 pound sliced bacon
3 tablespoons unsalted butter
2 pounds leeks, white and tender green parts, halved lengthwise and sliced 1/4 inch thick
1 celery rib, finely chopped
1 1/2 teaspoons finely chopped thyme
Salt and freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley

Bring the water to a boil in a large saucepan. Add the wild rice, cover and cook over moderate heat until tender, about 1 hour. Drain well. Meanwhile, preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 15 minutes, or until fragrant. Transfer the nuts to a kitchen towel and let cool, then rub off the skins. Coarsely chop the nuts. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain the bacon on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add 2 tablespoons of the butter and the leeks, celery and thyme. Season with salt and pepper and cook over moderate heat until the leeks are tender, 7 to 8 minutes. Add the wild rice, season with salt and pepper and cook just until warmed through. Stir the toasted hazelnuts, the remaining 1 tablespoon of butter and the parsley into the wild rice, sprinkle in the bacon and serve.


bacon recipe courtesy of: Grace Parisi, "Thanksgiving Sides," Food & Wine, November 2000