2002. BACON, KALE and SWEET POTATO BREAKFAST BURRITOS

makes 5-6 burritos


3 slices of uncooked bacon, chopped
2 1/2 cups sweet potato cubes (1/2 in – 3/4 in)
1/2 red bell pepper
1/2 cup chopped onion
1 cup chopped fresh kale
4 eggs
1/4 cup chopped cilantro
1/2 cup purchased salsa or pico de gallo
1/2 cup shredded cheese
salt and pepper
5-6 soft taco size or 2-3 burrito size tortillas
sour cream and diced avocado (optional)

Cook bacon in a large skillet over medium heat for about 8-10 minutes or until crispy and most of the fat has rendered off into the pan. Remove bacon bits with a slotted spoon and set aside.

Drain all but 2-3 tablespoons of the bacon fat. (Or leave it all if you want to.) Return pan to medium heat and add the sweet potato, bell pepper, and onion. Add a couple pinches of salt and pepper over top and cook, stirring occasionally, for about 5 minutes until the onions begin to soften. Stir in the kale. Continue to cook until vegetables are tender (especially the potatoes), another 8-10 minutes or so.

Shove all ingredients to one side of the pan and add the eggs to the other side. Cook eggs until they’re no longer liquid, but still not cooked through. Stir eggs into the vegetable mixture. Return bacon bits to the pan and add cilantro and salsa. Stir and cook until everything is heated through and the eggs are cooked thoroughly. Add salt and pepper to taste. Sprinkle cheese over top and add diced avocado, if desired.

Spoon about 1/2 cup of filling into each tortilla and top with a little sour cream before rolling them up.


bacon recipe courtesy of: Natalie, Perry's Plate, California, March 10, 2010

2001. RED-LENTIL SOUP with SAGE and BACON

5 slices (4 ounces) bacon, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 medium onion, finely chopped
4 medium carrots, cut into 1/4-inch dice
6 fresh sage leaves, minced, plus more for garnish
1 1/2 cups red lentils
1 teaspoon ground cumin
5 cups homemade or low-sodium canned chicken stock

In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.

Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.

Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.

To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.


bacon recipe courtesy of: Martha Stewart, Martha Stewart Living

2000. PANCAKES with BACON and CARAMELIZED BANANA

serves four


1 cup self-raising flour
1 cup milk
1 egg beaten or two egg whites
1 tablespoon butter
250 grams bacon
4 bananas
2 tablespoons brown sugar
maple syrup

Separate egg/s (see note). Mix in wet ingredients (except egg whites). Add sifted flour gradually to wet mix, constantly stirring to reduce any lumps. Let batter sit for 5 minutes. Fold in egg whites gently until mixed and cook each pancake in a little butter until bubbles appear or underside is golden brown and then turn. Meanwhile cook bacon; drain on paper towel. Add some butter to pan, slice bananas length ways and sprinkle with brown sugar and caramalize. Serve with maple syrup.

Note: Using only egg whites make a fluffier pancake; you can either use one egg, separate and mix yolk with other wet ingredients and fold egg white at end or discard the yolks and use two egg whites.


bacon recipe courtesy of: Dave Patterson, Davebydave's Blog | food, gardening, healthy choices, free-range, Brisbane, Australia

1999. BLACK-EYED PEAS with BACON, OKRA and CORN

yields four servings


4 strips bacon, diced
1 large onion, chopped
4 cloves garlic, minced
3 cups fresh okra, trimmed and cut into 1/4-inch (.5 cm) rounds
2 cups fresh or frozen corn kernels
1 or 2 fresh chili peppers, chopped (optional)
1 can black-eyed peas, drained and rinsed
1 cup chopped fresh or canned tomatoes
6 green onions, chopped
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper

In a large skillet or Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon pieces from the pan with a slotted spoon, leaving the fat behind. Reserve the bacon bits in a bowl.

Add onion and garlic to the pan and cook over medium heat until softened, 6 to 8 minutes. Add okra, corn and chilies and continue to cook, stirring frequently, until okra is tender but still a bit crisp, 8 to 10 minutes. Add black-eyed peas, tomatoes, green onions and reserved bacon and cook for another 5 minutes. Sprinkle with parsley and season with salt and pepper.


bacon recipe courtesy of: Stella Zedman, Kaboose.com

1998. SPIRAL PASTA with MUSHROOMS, BACON and SWEET CORN

2 cups spiral pasta
1 small can mushrooms
1 onion, chopped
1 teaspoon olive oil
100 grams bacon slices
100 grams sweet corn
200 ml Béchamel Sauce
100 ml milk cream
150 grams cheese

Cook pasta in salted water (+/- 10 minutes) and reserve. Fry chopped onion, bacon slices and mushrooms in olive oil. Mix pasta with mushrooms & bacon. Put the mixture in a large oven tray. Add sweet corn, cheese, Béchamel sauce, milk cream and sprinkle with dry oregano leafs (optional). Take it to hot oven (220ºC) for 20 minutes, until the cheese melts well, and it's ready to serve.


bacon recipe courtesy of: Portuguese Menu, June 20, 2010

1997. CHEESY SPINACH BACON RANGOON

yields 32 servings


4 strips of bacon, reserve 1 tablespoon drippings
1/2 cup mushrooms
1 teaspoon onion, diced fine
1/2 teaspoon garlic, fresh, minced fine
1/4 cup chopped spinach, very well drained
8 ounces cream cheese, softened
1 package wonton wrappers
1 small bowl of water
1/2 saucepan filled with vegetable oil

In a skillet cook bacon until crisp. Reserve 1 tablespoon of drippings. When bacon is cooled, chop into small pieces. Dice up mushrooms and saute in the bacon drippings with onion and garlic. Cook for 2 to 3 minutes over medium heat. In large mixing bowl, mix cooled mushroom mixture, bacon, spinach and softened cream cheese until well combined. Lay out the wonton wrappers on a cutting board or flat surface, floured side up. With a small bowl of water, dampen the sides of the wonton wrappers to help "glue" the seams together. Place a small teaspoon of the filling in the center of the wrapper. Pull up the two opposite corners to the center and press together. Then the same with the other two corners to all meet in the middle. Press the sides together to completely seal the "package". Cook in large saucepan filled 1/2 way with vegetable oil over medium-high heat for 6 to 8 minutes until golden brown. Drain on paper towels for a few minutes. Enjoy! They are delicious!


bacon recipe courtesy of: Ginger Rodriguez, Real Women of Philadelphia

1996. BEET GREEN and BACON SALAD

serves four


1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 30 minutes. Stir in vinegar. Continue cooking additional 20 to 25 minutes or until desired tenderness.


bacon recipe courtesy of: Green Seed Co-op, Saginaw, Michigan

1995. RAMPS, SMOKED BACON and BRANCH LETTUCE SALAD

makes four portions


2 ounces of bacon, cut into lardons (fat, short “sticks” about 1/4″ x 1/4″ x 1″)
a healthy bunch of ramps, properly harvested*, cleaned, cut into 1″ lengths
salt, pepper
1 teaspoon brown sugar
1 tablespoon apple cider vinegar
4 hands-full fresh branch lettuce

In a heavy iron skillet over medium heat, cook the bacon until it renders it’s fat and becomes crispy. Toss in the ramps and cook for 1 minute, season with salt, pepper and the brown sugar. Cook another minute. Add the vinegar, turn off the heat. Place the branch lettuce in a mixing bowl, toss with the ramp & bacon dressing. Serve with some corn pone or corn bread sticks.


bacon recipe courtesy of: Mark Rosenstein, "Ramp Season & Wild Things," The French Broad: Lessons from an Appalachian Table, North Carolina

1994. BACON-WRAPPED CHICKEN BREAST with PROVOLONE CHEESE STUFFING

makes 4 servings


4 (around 3 to 4 oz each) boneless chicken breast
8 strips bacon
4 slices provolone cheese, or 1/2 cup shredded
1/4 tsp fresh parsley, finely chopped
1/4 tsp red pepper flakes
salt and pepper

Split the chicken breast horizontally to fillet. Season with salt and pepper to taste. Layer provolone on one side of the breast and fold over the other side to enclose. Wrap each roll with two slices of bacon. Combine red pepper flakes and fresh parsley. Sprinkle on top of chicken. Place in an oven-proof dish and bake uncovered at a 350 F until bacon turns slightly pink, around 10 to 15 minutes. Increase heat to 400 F and continue to bake until bacon crisped and juices run clear when chicken is pierced, around 20-25 minutes. Slice and serve hot.


bacon recipe courtesy of: Lalaine, The Cookmobile, February 25, 2008

1993. CARROT, BACON and MISO SOUP

makes 4 servings


2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso or equal parts red and white miso
1 to 2 tablespoons chopped cilantro leaves, for garnish

Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender.

Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.

Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.

Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.


bacon recipe courtesy of: Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes by Harumi Kurihara. HP Trade, 2007 | The Washington Post, January 30, 2008

1992. PISTACHIO-CRUSTED RACK OF LAMB with BACON

yields four servings


1/3 cup unsalted pistachios
1 tablespoon chopped thyme
1 1/2 teaspoons chopped rosemary
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
one 1 1/2 pound rack of lamb, frenched (8 chops)
6 ounces thinly sliced bacon
8 scallions, white and tender green parts only

Preheat the oven to 400°. In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil.

Coat the lamb with half of the remaining pistachio paste. Wrap the bacon slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the bacon and set the rack in a small roasting pan. Roast the rack for about 40 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.

Meanwhile, spoon 1 teaspoon of the rendered bacon fat from the roasting pan into a medium skillet and heat until shimmering. Add the scallions and cook over high heat until softened and browned in spots, about 4 minutes. Carve the lamb rack into four 2-chop servings and transfer them to plates along with the scallions. Drizzle the pistachio pesto all around and serve right away


bacon recipe courtesy of: Ferran Adria, Food & Wine

1991. CHICKEN LIVER PATE with WALNUTS, BACON and ARMAGNAC

1 cup walnuts
1/3 lb bacon, diced
2 medium or 1 large onion, diced
2 apples, peeled and diced
salt and pepper
1 1/2 lbs chicken livers
1/4 cup Armagnac
3 tablespoons butter, softened

In a large dry pan, toast the walnuts over medium-high heat about 3 minutes, until they are fragrant. Do not walk away, or the nuts are sure to burn and you'll have to start again. Pour the toasted nuts into the bowl of your food processor and set aside - don't grind them now or you'll end up with walnut butter.

In the same pan, cook the diced bacon until the fat begins to render, three or four minutes. Add the onions and apples, sprinkle with salt, and cook a few minutes more. Add the chicken livers and cook, stirring occasionally, until the livers are cooked through. Turn off the heat and pour the Armagnac into the pan, using it to scrape up some of the brown bits from the bottom. Don't let the Armagnac boil off - you'll want some of that liquid when you puree the pate.

Pour the contents of the frying pan into the food processor with the walnuts, add a pinch more salt and a good deal of pepper, and process until smooth. Let sit until mostly cool, then add the butter in small pieces and process again until smooth. Pour into a serving bowl or crock, cover tightly, and refrigerate several hours or overnight before serving.


bacon recipe courtesy of: Erika Kerekes, LA Cooking Examiner, October 5, 2009

1990. SWEET POTATO SOUP with MAPLE and BACON

serves 4 to 6


3 strips bacon
2 tablespoons butter
1 cup chopped onion
1 Granny Smith apple, chopped
2 celery stalks, chopped
1 large leek, sliced (white & pale green parts only)
2 garlic cloves, chopped
1 1/2 pounds red-skinned potatoes (yams), peeled, cut into 1-inch pieces
5 cups chicken broth
1 cinnamon stick
1/4 teaspoon freshly ground nutmeg
1 1/2 cups half and half, plus more for garnish
2 tablespoons maple syrup

In a large saucepan set over medium heat, cook bacon until crisp. Transfer the bacon to a paper towel to drain. When cool, crumble the bacon and set aside.

Add butter to the bacon drippings in the saucepan and turn the heat up to medium-high. Add onion and apple, and sauté for about 5 minutes. Add celery and leek and 1 large leek. Sauté for an additional 5 minutes. Add garlic and sauté for 1 minute. Add sweet potatoes and add to the onion mixture, along with chicken broth, cinnamon stick, and nutmeg. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, 20-25 minutes.

Remove and discard cinnamon stick. Working in batches, purée the sweet potato mixture in a blender until smooth.

Return the soup to the saucepan. Add 1 1/2 cups half and half and maple syrup and heat, stirring frequently. Season to taste with salt and pepper. Ladle the soup into bowl and garnish each serving with 1 tablespoon of half and half, and crumbled bacon.


bacon recipe courtesy of: Dara Michalski, Cookin' Canuck: easy, innovative recipes, November 22, 2009

1989. BAKED PASTA with ROASTED PUMPKIN and BACON

serves 4-5


1 teaspoon salt, divided
1 tablespoons chopped fresh rosemary
1 teaspoon black pepper
4 cups (1-inch) cubed peeled pumpkin or butternut squash
cooking spray
6 slices favorite bacon
2 shallots, (about 1 cup) thinly sliced
1 lb favorite cut pasta
1/4 cup flour
2 cups reduced-fat milk
3/4 cup (3 oz) shredded provolone cheese
1/3 cup (1 1/2 oz) grated fresh Parmesan cheese

Preheat oven to 425°. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/2 teaspoon salt, rosemary and pepper. Toss to coat and bake at 425° for 45 minutes or until tender and lightly browned. When done, turn oven to 450°.

Cook pasta according to the package directions (omitting salt and fat, if you wish). Drain well and set aside.

Cook bacon by your preferred method until crisp. Reserve 1 1/2 teaspoons drippings, and crumble bacon before setting aside. Add reserved bacon fat to pan (or, if you’ve cooked the bacon in a pan, leave 1 1/2 tsp of fat and drain the rest) and place over medium-high heat. Add shallots and sauté 8 minutes or until tender. Combine squash, crumbled bacon and sauteed shallots; set aside.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.


bacon recipe courtesy of: The Family Kitchen, October 15, 2010 | Cooking Light, March 2004

1988. CREAMED CORN GRATIN with FRIED ONION RINGS and BACON

makes 12 servings


1 1/2 cups fresh breadcrumbs made from crustless French bread
6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.

Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.

Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.


bacon recipe courtesy of: Bon Appétit, November 2003

1987. CAULIFLOWER LINGUINE with MUSHROOMS and CRISPY BACON

serves 4-5


linguine
250 grams bacon, cut into small pieces
500 grams mushrooms, sliced
1 head cauliflower, coarsely chopped
500ml stock (low sodium)
2 tablespoons creme fraiche
1 cup mature cheddar, grated
1 cup walnuts, toasted and coarsely chopped

Place bacon in a heated pan and fry until browned and crispy. Remove half of the bacon. This will be sprinkled on the pasta before serving. Add in mushrooms and leave to cook until mushrooms are softened. In another pan, heat up a bit of olive oil and butter. Toss in cauliflower, stir fry for about 10 minutes. Pour in stock and bring to boil. Lower heat to simmer until cauliflower softened. Puree in a blender. Transfer to a pan, stir in creme fraiche. Slowly mix in cheese. Stir in mushrooms and bacon. In another pot, cook linguine as instructed on the package. Drain. Pour cauliflower sauce in and mix. Toss in walnuts. Top with some crispy bacon and serve!


bacon recipe courtesy of: Pig Pig's Corner | Food and Travel Blog, January 24, 2009

1986. ROAST LEG of RABBIT wrapped in STREAKY BACON and served with CHESTNUTS

serves four


4 rabbit legs, each with the thigh-bone removed
1 pinches black pepper
12 rashers of streaky bacon
2 tablespoons olive oil
500 grams pickling onions, peeled
500 grams potatoes, peeled and diced into 1cm cubes
500 grams boiled, peeled chestnuts
1 tablespoon chopped thyme
0.5 bay leaves
60 ml white wine
500 ml dark chicken stock, or fresh rabbit stock

Preheat the oven to 180ºC/gas 4. Season the inside of the rabbit legs with salt and freshly ground pepper.

Place three slices of streaky bacon on a board, top with a rabbit leg and wrap with the bacon as tightly as possible. Repeat the process until each leg has been wrapped up.

Heat a large ovenproof tray or frying pan on a hob, add the olive oil and heat through, then add the rabbit legs and fry gently on all sides until a light golden colour.

Remove the rabbit legs and reserve. Add the pickling onions to the pan and fry until golden, then mix in the potatoes, chestnuts, thyme and bay leaf, and fry for 1 minute.

Place the legs of rabbit on top of the fried onion mixture, season with salt and freshly ground pepper and pour over the wine. Bring to the boil and then add the stock.

Place in the oven and roast for 20-25 minutes, taking care to stir the vegetables now and then during the cooking to avoid them getting burnt.

Once cooked, remove the rabbit legs and leave to rest for a couple of minutes. Divide the onion mixture among 4 plates. Slice each leg into four pieces, place three slices in the middle of each plate, over the garnish and the drumstick bone on the top.

Slightly reduce the leftover sauce. Season if necessary and drizzle the sauce over the legs. Serve at once.


bacon recipe courtesy of: Michel Lemoine, Good Food Live, Good Food Channel, UK-TV

1985. FRENCH CHEESE and BACON SOUFFLE

makes 4 servings


6 slices French lard fumé (or double-smoked bacon)
2 tablespoons butter
½ cup finely chopped onion
3 tablespoons all-purpose flour
1½ cups milk
6 ounces Comté (or Gruyère) cheese, grated
Salt and freshly ground black pepper to taste
4 large eggs, separated
Pinch of salt

In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Reserve the bacon fat. Preheat the oven to 375°F. Butter a 1½-quart soufflé dish and set aside. In a heavy saucepan, combine 2 tablespoons of the bacon fat and butter over moderately low heat, add the onions, and stir till softened, about 2 minutes. Sprinkle the flour over the top and stir about 3 minutes. Gradually add the milk, whisking, increase the heat to high, and boil the mixture for 2 minutes, whisking. Remove the pan from the heat, add the cheese and salt and pepper, and whisk till the cheese is melted. Add the egg yolks one at a time, whisking, then stir in the crumbled bacon. In a bowl, beat the egg whites and a pinch of salt with an electric mixer till they hold stiff peaks. Whisk about ¼ of the whites into the cheese mixture, then gently fold in the remaining whites till well blended. Scrape the mixture into the prepared soufflé dish and bake in center of the oven till puffy and golden, 30 to 35 minutes. Serve immediately.


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

1984. ALASKA SALMON RICE PILAF with BACON, PEAS and MINT

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack salmon or 2 cans pouches (6 to 7.1 oz. each) skinless, boneless salmon
2 teaspoons olive oil
½ cup finely chopped onion
1 garlic clove, minced
4 slices bacon, cut into pieces
1-1/4 cup long grain rice
1 teaspoon ground cumin
1 teaspoon ground chili powder
2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water
¾ cup frozen peas
1 tablespoon chopped fresh parsley or mint
Salt and freshly ground black pepper
2 tablespoons finely grated Gruyere, Parmesan, or Cheddar cheese, if desired

Drain salmon, reserving liquid. Discard skin and bones (if any). Break salmon into chunks and set aside. Heat olive oil in a large frying pan. Add onion, garlic, and bacon. Cook over medium heat for 5 to 6 minutes, until onion is browned. Stir in rice, cumin, and chili powder. Cook, uncover, stirring occasionally for another 3 to 3 minutes.

Pour in stock and reserved salmon liquid. Bring to boil. Reduce heat and simmer gently for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Gently stir peas and salmon into the rice (try to avoid breaking the chunks of salmon) and cook for a minute or two. Fold in parsley and season with salt and pepper to taste. Sprinkle with grated cheese and serve.


bacon recipe courtesy of: In My Kitchen

1983. APPLE-JACK BACON and TURKEY PANINI with HONEY-HERB AIOLI

serves four


12 oz. hickory-smoked turkey breast, thinly sliced
4 oz. colby jack cheese, thinly sliced
8 slices bacon, cooked
3 tablespoons unsalted butter (divided use)
2 cups yellow onion, thinly sliced
1 cup Granny Smith apple, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise
2 teaspoons honey
2 teaspoons fresh sage, finely choppped
8 slices wheat bread

Melt 1 tbsp. butter into large non-stick skillet over medium heat. Add onions, apples, salt and pepper. Cook 10-12 min. until golden brown. Set aside. Mix together in small bowl mayonnaise, honey and sage. Set aside. Lay 4 slices of bread down and spread honey-herb aioli equally on bread. Top the bread with the turkey breast. (Equally divided.)

Top with apples, onions, and colby jack cheese. Place 2 slices bacon on each sandwich. Top with remaining bread slice. Place in skillet 1 tbsp. butter and brown on each side until bread is crisp and cheese is melted. Cut diagonally and serve.


bacon recipe courtesy of: Kretschmar Deli, John Morrell Consumer Affairs, P.O. Box 405020, Cincinnati, Ohio 45240-5020

1982. POTATO CUBES with CRISPY BACON and HERB GREMOLATA

serves four


650 grams small baking potatoes, peeled and cut into 1 cm cubes
4 tablespoons mixed herbs, such as tarragon, parsley and chives
1/2 finely lemon, grated zest only
100 grams fresh white breadcrumbs
2 eggs, lightly beaten
125 grams smoked bacon, finely chopped
3 tablespoons vegetable oil

Place the potatoes in a pan and cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until the potatoes are almost but not quite cooked. Drain in a colander and cool slightly. Mix together the herbs, lemon zest and breadcrumbs and season with salt and pepper. Season the potatoes, with salt and pepper, then dip them in the beaten egg whites and coat in the herb crumbs. Heat a dry frying pan, add the bacon and fry for 2-3 minutes, until golden and crisp. Remove with a slotted spoon and keep warm. Heat the oil in the pan, add the potatoes, and fry until golden all over. Return the bacon to the pan, toss with the potatoes and serve.


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

1981. LIGHT LETTUCE CREAM, BACON FOAM, BRAISED LETTUCE and ESCARGOTS

yields four servings

Light cream
2 nice 600 g (1 1/3 lb.) heads of lettuce
2/3 oz. white onion
2/3 oz. leek, white part only
22/3 oz. smoked pork rind
1 bouquet garni
2 cups light chicken stock
1 clove of garlic
4 tsp. butter
1 cup crème fraîche
salt

Smoked bacon foam
8 tsp. liquid cream
1/3 oz. finely diced smoked bacon
a pinch of curry powder, salt and pepper

Braised lettuce ribs and leaves
Use the ribs and a few leaves from the light cream ingredients
4 tsp. butter
2/3 oz. carrot, in very small dice
3/4 cup light chicken stock
a pinch of chopped parsley
a clove of garlic, peeled and a few thyme flowers
2/3 oz. smoked bacon simmered for 30 minutes with onion, clove and bouquet garni

Escargots (you may substitute chicken "oysters")
20 small snails cooked in court-bouillon
4 tsp. butter
1 shallot, finely chopped
a pinch of chopped parsley
a touch of garlic
a pinch of fine breadcrumbs
a drizzle of lemon juice
1 drop of pastis
a pinch of Madras curry powder

Fried leek
3 oz. leek (white part), julienned
4 cups grapeseed oil for frying
a blend of salt and curry powder
4 sprigs of chervil

Light cream: In a high-sided saucepan, sweat the onions, leek white, garlic, bacon rind and bouquet garni in foaming butter. Finally, add the well-washed lettuce, having set aside the ribs and tender green leaves. Add the hot chicken stock and salt lightly. Cook quickly for 15 minutes, then add the cream and cook 5 minutes longer. Finally, add a few nice green leaves to the cream and blend at high speed for 6-8 minutes to obtain a light green color. Keep hot.

Smoked bacon foam: Bring the 30 g cream to a boil with the finely diced smoked bacon, curry, salt and pepper. Cook for 6-8 minutes and blend everything to obtain a bacon and curry-flavored cream. Let rest. Once cooled, add in 10 g (1/3 oz.) whipped cream. Set aside.

Braised lettuce ribs and leaves: In a sauté pan, sauté in butter the finely diced carrot with the cooked smoked bacon, garlic and thyme flowers; add the lettuce ribs and chicken stock and cook, covered, for a few minutes. Finally, add the tender green leaves and chopped parsley. Set aside.

Escargots: In a sauté pan, sauté the well-drained snails in butter, add the chopped shallot and cook for 3-4 minutes. Deglaze with a drop of pastis and a squeeze of lemon juice. Finally, add a touch of garlic, a little chopped parsley and a sprinkling of bread crumbs, salt, pepper and Madras curry powder. Set aside.

Fried leeks: Heat the oil to 140° C (280° F). Fry the thinly sliced leeks for a few minutes, stirring constantly. Drain on paper towels. Season with salt, pepper and curry. Keep hot.

Presentation: In wide-rimmed bowls, place a 6 cm (2 1/2") metal ring. Place the braised lettuce ribs and leaves inside. On top, place the snails in a circle around the perimeter of the ring. Drizzle the cream around the outside of the ring. Top with the bacon foam. Place the fried leeks on the snails and add a few sprigs of chervil. Remove the ring and serve immediately.


bacon recipe courtesy of: Patrick Henriroux, Grand Chef Relais & Châteaux, La Pyramide, 14, boulevard Fernand Point, 38200 Vienne (Isère), France

1980. ROAST BACON with DRIED CHERRIES and PEACHES

serves 6-8


1.2kg-piece organic bacon, rind on
1 cup dry sherry
½ cup sherry vinegar
juice of 1 lemon
4 tablespoons olive oil
½ cup honey
75 grams fresh ginger, sliced
6 garlic cloves, finely chopped
6 golden shallots, sliced
1 cinnamon stick, split
150 grams dried cherries or cranberries
2 cups chicken stock
8 dried peach halves
mashed potato, to serve

Combine all ingredients, except peaches and potato, in a large bowl. Cover and put in the fridge overnight, turning bacon occasionally.

Preheat oven to 220ºC. Put bacon in a baking dish, cover with foil, then cook for 45 minutes. Add peaches, baste well with juices and cook, covered, for 15-20 minutes or until bacon is golden.

Remove bacon and peaches from dish. Put dish over a high heat and cook for 10 minutes or until sauce thickens.

Thickly slice bacon and arrange on plates with peach halves. Spoon over the sauce. Serve with mashed potato.


bacon recipe courtesy of: Karen Martini, Better Homes & Gardens, Australia

1979. WARM CABBAGE SALAD with ROQUEFORT and PEPPERED BACON

serves six


6 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
1/2 teaspoon freshly ground black pepper plus additional for sprinkling on bacon
1/2 cup dry white wine
2 tablespoons minced shallot
3/4 cup heavy cream
1 1/2 teaspoons Dijon mustard
1 medium head red or green cabbage, sliced 1/4-inch thick (about 12 cups)
1 tablespoon white wine vinegar
3 ounces Roquefort, crumbled (about 3/4 cup)

Preheat oven to 350°F.

In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.

In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.

In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.

Divide salad among 6 plates and sprinkle with bacon.


bacon recipe courtesy of: Gourmet, December 1996

1978. POTATO, BACON and FONTINA FRITTATA

serves four


1 tablespoon extra-virgin olive oil
6 slices bacon, cut into small pieces
1 1/2 cups (1/2-inch diced) Yukon gold or red-skinned potato
1 onion, halved, cut into thin strips
8 large eggs
1/4 cup heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded fontina cheese
2 tablespoons shredded fontina cheese
1 tablespoon snipped fresh chives

Heat broiler. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until fat is almost rendered and bacon is starting to crisp; remove bacon to a paper towel to drain. Add potato and onion to drippings; raise heat to medium-high and sauté mixture until potato is almost tender, about 10 to 12 minutes.

Whisk eggs, cream, salt, and pepper in a medium bowl; stir in 1/2 cup of the cheese, then stir in bacon. Pour into skillet, shaking pan gently to distribute. Reduce heat to medium and cook, without stirring, 5 minutes, or until set on bottom and sides (eggs will be runny in center).

Place skillet under broiler; broil 2 minutes, or until frittata is firm in center. Sprinkle with the remaining 2 tablespoons cheese and chives. Loosen edges with a rubber spatula and slide onto a serving plate. Cut into wedges.


bacon recipe courtesy of: Frank P. Melodia, Redbook Magazine, Editorial Offices, 300 West 57th Street, 22nd Floor, New York, New York 10019

1977. ZUCCHINI and BACON THREE CHEESE LASAGNA

makes 4 servings


Béchamel Sauce:
1 tablespoon butter
1 tbsp flour
1/2 cup milk
Pinch of salt, pepper, & freshly grated nutmeg

Lasagna:
1 zucchini, diced
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp salt & pepper

3 ounces fontina cheese, shredded
1/2 cup Parmesan cheese, grated
6 slices bacon, cooked and cut into bite sized pieces
1 egg
1/2 tsp salt & pepper

1 cup of your favorite marinara or spaghetti sauce
3 oz smoked mozzarella cheese
4 oven ready (no boil) lasagna noodles

Dice zucchini, add garlic, coat with 1 tbsp olive oil and season with 1/2 tsp each salt and pepper. Roast in an 8×8 baking dish at 400 degrees for 15 mins until soft. Leave oven on at 400, and save the 8×8 dish for the lasagna.

Combine the zucchini, bacon, Parmesan, fontina, egg, 1/2 tsp salt and 1/2 tsp black pepper in a medium bowl to blend. Set aside.

To make the béchamel sauce: Melt 1 tbsp butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk a pinch of salt, pepper, and nutmeg into the béchamel sauce.

Pour the béchamel sauce into the bottom of the 8×8 dish. Top with 2 lasagna noodles, the zucchini mixture, 2 more lasagna noodles, the marinara sauce, mozzarella cheese, and a little more parmesan cheese to top.

Cover tightly with foil. Bake at 400 until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.


bacon recipe courtesy of: Kevin & Amanda, Alabama, July 19, 2010

1976. PARMESAN and RICOTTA CHEESE PIZZA with PISTACHIOS, BACON and MICROGREENS

pizza dough
1/2 cup ricotta cheese
1/2 cup parmesan cheese, grated
2 tablespoons extra-virgin olive oil
1/2 teaspoon pepper, freshly ground
1/4 teaspoon sea salt
1/4 cup pistachios, chopped
4 strips applewood smoked bacon, sliced into 1-2″ strips
1/2 cup microgreens

Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the ricotta, parmesan, olive oil, sea salt and pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the bacon and half of the pistachios. Bake the pizza for 14-18 minutes until the dough is browned and the bacon is crispy. Before serving garnish with the remaining pistachios and the microgreens.


bacon recipe courtesy of: Haley Desmet, What we LOVE most, HaleyBrooke2@msn.com, February 8, 2010

1975. KALE and SMOKED BACON SALAD with ZINFANDEL VINAIGRETTE

makes 12 servings


6 tablespoons Zinfandel vinegar or other red wine vinegar
1/2 cup chopped shallots (about 2 large)
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
12 ounces smoked bacon
2 tablespoons coarse kosher salt plus additional (for seasoning)
4 bunches kale, center stems removed, leaves torn into large pieces

Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Cook bacon in large skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.

Fill large bowl with ice water. Bring large pot of water to boil; add 2 tablespoons coarse salt. Add all of kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Working in batches, spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.

Rewarm drippings in skillet. Whisk 2 tablespoons drippings into vinaigrette (reserve remaining drippings for another use). Season vinaigrette with coarse salt and pepper. Toss salad with vinaigrette.


bacon recipe courtesy of: Melissa McClure, Bon Appétit, October 2010

1974. BACON and RICOTTA-STUFFED SQUASH BLOSSOMS

makes 9 stuffed blossoms


9 squash blossoms
4 slices (about 5 ounces) uncured pepper bacon
1 cup fresh whole milk ricotta
1 teaspoon finely chopped fresh parsley
1 teaspoon extra virgin olive oil

Wash squash blossoms and allow them to dry. If they are male, you have to remove the stamen while keeping the flower in tact. (Even with my little fingers, this is difficult so it helps to use a paring knife to cut it out.) Set aside.

Chop up bacon into little squares and spread out on a cast iron pan on medium heat. Cook until browned and crispy. Remove to paper towel and allow to cool.

In a small bowl, stir together ricotta, parsley, olive oil, and bacon (once it has cooled). This mixture can be made a day ahead and stored in the fridge.

Fill squash blossoms gently, careful not to rip the petals. You eat it like a lollipop.


bacon recipe courtesy of: FoodMayhem, New York City, August 6, 2009

1973. BLACK-EYED PEAS with BACON and ESCAROLE

serves 2 as main dish; serves 4 as side dish


4 slices bacon
4 cloves garlic, sliced
1 bunch escarole, torn into 3-inch pieces (about 10 cups)
kosher salt and black pepper
1 15.5-ounce can black-eyed peas, rinsed, or a heaping 1/2 cup dried black-eyed peas, soaked and cooked

In a large skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble. Add the garlic to the bacon drippings and cook, stirring, until golden brown, 1 to 2 minutes. Add the escarole, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until beginning to wilt, 2 to 3 minutes. Add the black-eyed peas and ¼ cup water and cook, tossing occasionally, until heated through, 2 to 3 minutes. Sprinkle with the bacon before serving.


bacon recipe courtesy of: Real Simple

1972. CRISPY SMOKED BACON GREMOLATA

2 applewood smoked bacon
1 tablespoon olive oil
zest of 1 lemon
2 tablespoons Italian parsley, chopped

In a medium saute pan add olive oil. When hot add bacon slices. When bacon is lightly browned turn over and saute for 15 seconds. Remove bacon and place on paper towels. Allow to cool. Once cooled, bacon will be crispy. Crush with your hands into a bowl. Mix with lemon zest and parsley.


bacon recipe courtesy of: Executive Chef Heidi Krahling, Insalata Restaurant, 120 Sir Francis Drake Blvd, San Anselmo, California 94960