2427. CORN, SUGAR SNAP PEA and BACON SAUTE

serves eight


12 slices bacon, cut in 1/2″ dice
1 cup onion, finely chopped
1 1/2 pounds sugar snap peas
4 cups corn (fresh or frozen & defrosted)
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon freshly ground black pepper
1/4 cup fresh chives, minced

In a large skillet, cook the bacon until it is crisp; remove to paper towels to drain. Skim off all but 3 teablespoons of fat, then saute the onion for 3 minutes, until it begins to soften, then add peas and saute for 3-4 more minutes, until the peas begin to turn bright green and glossy. Add the corn, mustard, sugar and pepper and toss to combine. Cook for another 3-5 minutes until the corn is cooked through. (It can be made ahead to this point, cooled, covered and refrigerated – reheat in a skillet before serving.) Serve the saute in a large serving bowl garnished with the reserved crumbled bacon and minced chives.


bacon recipe courtesy of: Diane Phillips, on Carolyn T's Tasting Spoons, January 8, 2011

2426. PANFRIED QUAIL with CREAMED CORN and BACON

serves four


For Creamed Corn
6 ears corn, shucked
6 oz. thick-sliced bacon (4-5 slices), cut crosswise into 1/8-inch-wide strips
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
salt and freshly ground black pepper

For Quail
6 whole (6- to 8-oz.) jumbo quail, rinsed and patted dry
1 cup all-purpose flour
1 1/2 tablespoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne (optional)
1/2 cup whole milk
about 2 1/2 cups corn or canola oil for frying

Accompaniment: lemon wedges

Make the Creamed Corn: Bring a 6- to 8-quart pot of water to a boil. Add corn and simmer for 4 minutes. With tongs, transfer corn to a large bowl of ice and cold water to stop the cooking. When cool enough to handle, drain and cut kernels from cobs.

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned, 5 to 8 minutes. Transfer to paper towels to drain.

Thinly slice enough scallions to measure 1 cup.

Combine cream, water, lemon juice, bacon, sliced scallions, and butter in a 3-quart heavy saucepan, bring to a simmer, and simmer, stirring, for 1 minute. Add corn and salt and pepper to taste and cook until liquid is slightly thickened, about 5 minutes. Remove from heat and cover to keep warm.

Cook the Quail: With poultry shears or a sharp knife, cut off necks and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs.

Stir together flour, salt, pepper, and cayenne (if using) in a shallow bowl. Pour milk into another shallow bowl.

Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Meanwhile, working with one piece at a time, dip quail in milk, letting excess drip off, then dredge in flour mixture, shake off excess, and place on a tray. Using tongs, put half of pieces, skin sides down, into hot oil. Fry quail, turning several times, until golden brown and just cooked through, about 6 minutes total. Transfer to paper towels to drain and keep warm, covered. Reheat oil and fry remaining quail in same manner. Reheat corn over low heat if necessary.

Serve quail with creamed corn and lemon wedges.


bacon recipe courtesy of: The Gourmet Cookbook edited by Ruth Reichl. Pages 403-404. Houghton Mifflin, 2004

2425. CHIFFONADE of BRUSSELS SPROUTS with DICED BACON and HAZELNUTS

serves 8-10


2 lb. Brussels sprouts
3 slice bacon, finely diced
1/2 cup chopped toasted hazelnuts
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Trim the stem ends of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to saute.

Heat a 12-inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.

Just before serving, reheat the bacon fat until hot and add the Brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3 to 5 minutes. Add the bacon, hazelnuts, salt, and pepper, and mix thoroughly. Taste and adjust the seasonings, and serve.


bacon recipe courtesy of: The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Page. 120. Chronicle Books, 2001

2424. STEAMED BACON and SMOKED BEAN CURD with WINTER-SACRIFICE BEANS

7 oz. smoked bacon slices, thickly cut, rinds discarded if necessary
7 oz. smoked bean curd
1/2 cup winter-sacrifice beans (SUBSTITUTION NOTE: 2-3 tablespoons black fermented beans and a spoonful or two of chili oil with sediment)
1/2 teaspoon dried chili flakes
1 tablespoon peanut oil or lard
fresh coriander (cilantro) or parsley to garnish (optional)

Place the bacon in a steamer and steam over a high heat for 5-10 minutes, until cooked. Cut each slice into about 3 pieces. Cut the bean curd into thickish slices to complement the bacon.

Lay alternate slices of bacon and bean curd into the bottom and up the side of an earthenware or china bowl. Place any remaining slices on top. Spoon the beans, the chili flakes, and the oil or lard over. (You can prepare up to this stage in advance).

Place the bowl in a steamer and steam for at least 30 minutes, or up to an hour, until the flavors have blended.

You can simply serve the dish in a steaming bowl, and just give everything a good stir with chopsticks before digging in. For greater elegance, however, cover the bowl with a serving dish, swiftly invert, and then serve it unmolded with a garnish of fresh coriander or parsley.


bacon recipe courtesy of: Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop. Page 93. W.W. Norton & Company, 2006

2423. KASHA with BACON and ONIONS

makes four servings


1 1/2 cups kasha
1 tablespoon lard or extra virgin olive oil
1/2 lb. good-quality slab bacon, minced
1 large onion, diced
salt and black pepper to taste

Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.

Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.

Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.


bacon recipe courtesy of: The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman. Page 529. Broadway Books, 2005

2422. CHESTNUT, BACON, DRIED APPLE and CORN BREAD STUFFING

makes 10 to 12 servings


1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.


bacon recipe courtesy of: Aidells Sausage Company, Bon Appétit, November 2002

2421. CHIPOTLE BACON DEVILED EGGS

makes 24 deviled eggs


12 eggs, hard-cooked
1/2 cup mayonnaise (store-bought or homemade)
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon chipotle chile powder
1/4 teaspoon garlic powder
salt, to taste (optional)
6 slices thick-cut bacon, cooked and chopped
smoked paprika for garnish

Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with a fork then stir in mayonnaise, mustard, vinegar, chipotle chile, and garlic powder. Mash and stir all ingredients together well. Stir in chopped bacon, reserving some pieces to garnish the top of the eggs if desired. Taste and add salt if necessary. Spoon some of the filling into each egg white half, dividing the mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika and garnish with bacon pieces. Serve immediately or refrigerate until ready to serve.


bacon recipe courtesy of: Nicole, Pinch My Salt, Fresno, California, May 20, 2011

2420. QUESO FRESCO BACON BURGERS with AVOCADO SALSA

6 jalapenos
3/4 pound of bacon
3 pounds ground chuck
1 cup crumbled queso fresco
1/2 cup mayonnaise
1/4 buttermilk
2 tablespoons olive oil
2 avocados, pitted & thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
hamburger buns

In a skillet, cook the jalapenos in a little bit of oil until softened and charred. Transfer to a bowl, cover, and let cool slightly. Remove and discard the skin, stem, and seeds; finely chop the chiles.

Fry the bacon until crispy and reserve 1 tablespoon of bacon fat.

In a large bowl, combine the reserved bacon fat, half of the chopped chiles, and crumbled bacon. Then mix in the ground beef. Form into 6 patties and season with salt and pepper.

In a medium bowl, combine the crumbled queso fresco, mayo, buttermilk, 1 tablespoon of olive oil, and the remaining chiles. Season with salt and pepper; refrigerate.

In another bowl, toss together the sliced avocados, onion, cilantro, and remaining tablespoon of olive oil. Set aside.

Grill the burgers, turning once, for about 10 minutes for medium rare, longer if you like them more well done. Just before the burgers are done, toast the buns on the grill (or skillet) for about a minute.

Place a burger on each bun bottom, top with some avocado salsa and queso fresco dressing, and finish with the top half of the bun.


bacon recipe courtesy of: Crystal Light Faulkner, Mrs Happy Homemaker, June 30, 2011

2419. BACON EGGPLANT BURRITOS with FRESH SALSA

4 bacon slices
1 small onion
1 large eggplant
2 cloves garlic
1/2 cup crushed tomatoes
1 cup hominy
fresh tomato salsa (recipe below)
olive or corn oil
queso fresco
salt and pepper
corn or flour tortillas

Peel and dice the eggplant. In a medium sized fry pan, cook the bacon to so that it's done but not too crispy. Remove the bacon from the pan and drain on a paper towel. If there is more than a tablespoon of grease in the pan, remove some. If your pan is dry without any bacon grease, then add a good drizzle of olive oil along with the diced onion and eggplant. Cook, tossing often, until both are tender and cooked. Add in the garlic, let that saute for a few minutes and then add in the crushed tomatoes. Cover the pan and let everything simmer for 5 minutes.

Place the eggplant mixture and the bacon in a small food processor, process a few times to blend it all together. Fill each tortilla with a spoon of the eggplant mixture, add in a spoon of hominy and a little queso fresco.

Wrap the burrito and place in shallow pan; you may need to warm the tortillas first to make them easier to wrap. Once you've made all of your burritos, place in a warm oven for about 15 minutes.

Serve with a spoon of the fresh salsa, crumbled queso fresco and a little extra crumbled bacon if desired.

Fresh Tomato Salsa
1 tomato, diced small
2 tablespoons minced red onion
2 tablespoons chopped parsley (or cilantro)
juice of 1 lime

Toss all the ingredients together in a bowl. Spoon over the burritos above.


bacon recipe courtesy of: Monique Costello, Fat and Happy, August 31, 2011

2418. GREEN APPLE, BACON, GOUDA and HAVARTI GRILLED CHEESE

serves four


8 slices raisin bread
4 oz (1/2 cup) butter, softened
1/4 cup honey mustard
8 slices Havarti cheese
4 slices Gouda cheese
8 slices applewood-smoked bacon, fried crisp
1 large Granny Smith, sliced thinly

Spread each slice of bread on one side with soft butter. Turn over and generously spread with 1 tablespoon of honey mustard. Place a slice of Havarti on each bread slice. Top half the slices with 2 slices of bacon. Shingle 6 apple slices over the bacon. Top the remaining 4 slices with a slice of Gouda. Assemble the sandwiches, pressing together and leaving the buttered side of the bread exposed.

In a skillet or grill pan, grill over medium heat until golden brown on each side. Cut sandwiches in half or quarters diagonally. Serve immediately.


bacon recipe courtesy of: Becky Bakes, May 4, 2011

2417. BACON and PEPPERONI CUP

makes six


6 slices of bacon
12 slices of pepperoni
6 eggs
1/4 cup shredded cheese plus 1/2 cup shredded cheese of your choice (for separate purposes)
1/8 teaspoon salt

Preheat oven to 350. Line 6 standard muffin tins with the slices of bacon. Feel free to tear the bacon up as needed to cover the sides and bottom as well as possible. Pop it into the preheated oven and bake for about 10 minutes. If your bacon is thinner than mine was, this will make it crispy. If your bacon was thick like mine was it’ll make sure it is cooked through.

While the bacon is bubbling in merriment, whisk together the eggs, salt, and 1/4 cup of shredded cheese. Set aside and take a few sips of coffee while tapping your fingers on the counter, waiting for the bacon to get done already.

After the 10 minutes, pull out the muffin pan and sop up some of the grease from the cups with a paper towel. If you don’t do this you may have bacon grease run out of the cups and into your hot oven as the eggs rise and you may have a smoky situation in the house like I did. I do know that my smoke detector works, so this is a good thing. See, just goes to show that there aren’t potentially negative situations without something positive happening as a result. But enough philosophizing. Back to bacon. Tuck two pieces of pepperoni between the bacon and the tin, facing each other. I like balance in life, do you? Your bacon may have experienced some shrinkage (thank GOD I don’t have to worry about that) so press it back into shape a bit if you want.

Pour the egg mixture into the tins and put it back in the oven for about 15 minutes, until the eggs are nearly set. Divvy out the 1/2 cup of shredded cheese you set aside earlier and top each bacon and pepperoni cup with about the same amount. Put the tray back in the oven for a couple minutes until the cheese has melted.

Let cool a bit. Eat. Enjoy.


bacon recipe courtesy of: Amber DeGrace, Tickling My Fancy, September 24, 2011

2416. PAN-ROASTED PINK SNAPPER with GINGER and BACON BOK CHOY and LEMONGRASS KAFFIR LIME BROTH

makes 2-4 servings


pink or red snapper fillets; skin-on
4-6 medium bok choy
4-5 slices of bacon
2 slices of ginger slivers (for sauté only)
4 cloves of minced garlic
3-4 tablespoons of shredded lemongrass stems
1 large leek
Salt & pepper

For Lemongrass & Kaffir Lime Broth
4 cups of water
4-5 soup spoons of Vietnamese fish sauce
2 small lumps of yellow rock sugar
3 cloves of whole garlic
2 slices of ginger
15 – 2″ pieces of lemongrass stalks (more if you’re a lemongrass enthusiast)
Kaffir lime leaves (shredded lime leaves work faster)
Bunch of Thai basil leaves
1-2 thai chilis or 2 red jalapeños
Salt

Marinate the fish in olive oil, salt & pepper, garlic and the shredded lemongrass stems. Marinate for at least 2 hours, no more than a day.

Start making the lemongrass and kaffir lime broth. Add the water, garlic, ginger and lemongrass stalks into a pot and bring to a boil. Once it comes to a boil, lower the heat so you can start doing the taste-testing. Add fish sauce and dissolve 1 small lump of rock sugar first, adding the other lump if needed. Once you have a nice balance of fish sauce, sweetness and aroma from the lemongrass, it’s time to add the kaffir lime leaves to achieve a flavor that resembles a very mild tom yum soup. Add 4 pinches of shredded lime leaves (3-4 leaves) to taste. Then add a few Thai basil leaves at a time to extract the aroma. Add chopped Thai chiles or red jalapeno slices for a little spice kick. Once the broth is complete, turn the heat on low and remove the Thai basil leaves – they will make the soup bitter if you leave it in.

Prepare bok choy by cleaning them properly and cutting off the stem so that the leaves are detached. On high heat, sauté the garlic, ginger slivers and Nueske bacon (for flavor) and salt & pepper to taste. Make sure these are sautéed 50% through as you’ll want them to have some crunch upon service. They will also be sitting in broth and will eventually soften. Set these aside or begin plating.

Optional: Cut 1/8″ diagonal “coins” from the leek stem. Pan fry these on medium heat in oil till they are nice and brown on both sides. It should have a nice crispness to it. Set aside when finished.

Turn oven to 450 degrees. Add salt & pepper on all sides of the snapper fillet. Sear the snapper fillets skin-side down on medium heat with your oil of choice for about 4-5 mintues. Make sure that you get a nice crust on the skin as the snapper skin is a bit more rubbery like chicken skin. Carefully flip the fillets over without ruining the skin and put the skillet in the oven for another 5-7 minutes, depending on your cuts. Take fillets out and set aside.

Bring the lemongrass and kaffir lime broth to a boil and make sure the broth is seasoned well and has not become salty from water loss. Place fish on top of the bed of bok choy and add the broth around the fish, careful not to get the fillets wet. Garnish with leek “coins” and thinly-sliced red jalapeños or Thai chiles. Optional: Put the whole plated dish back into the oven for a good 5 minutes to ensure a super hot plate – it tastes better that way.


bacon recipe courtesy of: Dylan, Eat, Drink + Be Merry., Los Angeles, March 28, 2011

2415. ROAST CORN-FED CHICKEN BREAST with LAVER BREAD RISOTTO and SMOKED BACON

1 chicken, corn-fed
1 pinch black pepper
3 tablespoons olive oil
1 shallots, diced
1 clove garlic, chopped
100 grams arborio risotto rice
450 ml chicken stock
50 grams laver bread, pureed
40 grams parmesan, grated
30 grams unsalted butter
50 grams bacon

Set the oven to 200C/gas 6. Season the chicken breast with salt and freshly ground black pepper. 2. Heat one tablespoon of olive oil in a frying pan and fry the chicken breasts on each side until light and golden. 3. Transfer the chicken to a baking tray and cook for 12 minutes.4. Heat a further tablespoon of olive oil in a saucepan and fry the shallot and garlic for two minutes. Add the rice. 5. Gradually incorporate the hot chicken stock a little at a time. Stir occasionally until rice is just cooked through, this should take around 12 minutes. 6. Stir in the laver bread puree. 7. Add half of the Parmesan cheese and the butter, and then set aside. 8. Heat the remaining olive oil in a pan and fry the bacon for three to four minutes, or until crisp. 9. Spoon the risotto into a bowl, slice the chicken and put on top, then sprinkle with the bacon and remaining Parmesan.


bacon recipe courtesy of: James Tanner, for Good Food Channel, UKTV/Food

2414. POTATO GNOCCHI, ASPARAGUS, APPLEWOOD SMOKED BACON and PARMESAN

For gnocchi:
2 lbs. russet potatoes
1 1/4-1 1/2 lbs. all-purpose flour
3 large egg yolks
Kosher or sea salt, to taste

For dish:
1 cup applewood smoked bacon, sliced
2 cups asparagus, cut into 1-inch segments and blanched until tender (about 2 minutes)
3 tablespoons unsalted butter
1 teaspoon chopped sage
Salt
Cracked black pepper
Shaved parmesan

For gnocchi: Preheat oven to 350°. Bake the potatoes until they are completely cooked. Cut the potatoes in half, scoop out the flesh and press them through a potato ricer. Place the hot, riced potatoes on a board or counter and make a well in the center. Place a layer of about 1/2 cup of flour in the well, add the egg yolks, then add about 1/2 cup more flour and the salt. Use a bench scraper to chop the potatoes into the flour and egg. This should be done quickly (15-30 seconds), as overworking the dough will make the gnocchi dense and sticky. Add more flour if necessary. The resulting dough should be homogeneous and barely sticky on the outside. Shape the dough into a ball. Roll the dough lightly in flour. Pull off a small hand sized section of the dough and roll it by hand into about 1/2 inch snake. Cut into 1/2 pieces and roll into a ball, then over a gnocchi board or a fork create a barrel shape with indentations. Test one piece by placing it in a pot of salted, boiling water. Once the gnocchi floats to the surface, it is cooked. Taste for seasoning and texture. Re-season dough if necessary and add a little flour if the gnocchi is mushy. Continue rolling and cooking off the gnocchi.

For dish: In a large saute pan, render fat from bacon until crispy. Drain off bacon fat and add butter. Cook until butter is browned. Add gnocchi to pan and saute until lightly browned. Add asparagus and season with salt and black pepper to taste. Toss in the sage. Plate and finish with shaved parmesan.


bacon recipe courtesy of: cshack_21 (Chris Shackelford) for TasteFresno, January 12, 2011

2413. WHOLE WHEAT PENNE with LOBSTER and BACON

yields 4 to 6 servings


Kosher salt
Two 4-ounce lobster tails
1 pound whole wheat penne pasta
1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
4 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3/4 cup clam juice
3/4 cup heavy cream
1 cup chopped fresh basil
Freshly ground pepper
1 pound large shrimp, peeled and deveined

Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.

Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.

In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.

In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.

Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.


bacon recipe courtesy of: Giada De Laurentiis, "Surf and Turf," Giada at Home, Food Network

2412. PESTO MUSHROOM and BACON FOCACCIA

serves four


4 rashers thin bacon, rind removed, halved
400 grams flat mushrooms
2 round focaccia, split
1/3 cup basil pesto
125 grams mozzarella, thinly sliced
small basil leaves, to serve
salt and ground black pepper

Preheat a grill on medium. Thread the bacon onto 8 small wooden skewers in a concertina fashion. Place onto grill tray. Grill for 3 minutes on each side or until light golden. Cool slightly. Carefully remove bacon from skewer. Place mushrooms onto grill tray. Cook for 3 minutes each side until tender. Slice.

Spread each focaccia with pesto. Top with half the mozzarella. Top with bacon, mushrooms and remaining mozzarella.

Place a baking tray under grill until hot. Place the focaccia on hot tray, grill for 4 to 5 minutes or until cheese is melted and bread is warm. Top with basil leaves, season with salt and pepper and serve.


bacon recipe courtesy of: More to Mushrooms, Mushroom Bureau, c/o McCann Manchester, Bonis Hall, Bonis Hall Lane, Macclesfield SK10 4EF England

2411. BACON and PEAR FRITTATA with HOISIN SAUCE

3 rashers bacon, cut into 2 cm squares
1 medium brown onion, sliced
1/2 bunch broccolini
4 medium eggs
1/2 small pear, peeled, cored and diced
1/2 cup Italian parsley, roughly chopped
1/2 cup grated Parmesan (half for the egg mixture/half for the top)
50 ml extra virgin olive oil
4 tablespoons hoisin sauce
2 cups rocket
2 tablespoons dressing

Heat a grill pan and add the olive oil. Add the bacon and onions, cook for several minutes, then stir fry the roughly chopped broccolini. Combine in a bowl the eggs, half the Parmesan, the diced pear, Italian parsley and seasoning. Add this to the bacon and broccolini then gently stir as it begins to set. When almost set swirl half the hoisin sauce through the top and sprinkle with the remainder of the cheese. Finish under the grill or in a hot oven. Present with a drizzle of the hoisin sauce, olive oil and a little dressed rocket.


bacon recipe courtesy of: IGA Supermarkets, Australia

2410. BACON CHOCOLATE GNACHE

1 part bacon grease
1 part butter, melted
2 parts dark chocolate
Chopped up bacon to taste

Cook the bacon and measure the bacon grease in grams. Melt and equivalent amount of butter in the same pan (uncleaned to pick up more bacon flavor) you cooked the bacon in. Add in the two parts of chocolate and melt.

Once all is melted and combined, set aside to cool. We opted to cool ours covered in the freezer stirring frequently. Chop a few pieces of cooked bacon into tiny pieces, and set aside. We like it extra crispy for texture.

Once the mixture has cooled to a spreadable consistency, spoon it out into a stand mixture and whip at a high speed until it is light and fluffy. Fold in bacon pieces.


bacon recipe courtesy of: Cherry Tea Cakes, August 2010

2409. SMOKY BACON, MUSHROOM and COTSWOLD QUESADILLAS

makes four quesadillas


8 flour tortillas
smoked streaky bacon
1 medium-sized white onion, diced
50 grams mushrooms, peeled and sliced
200 grams cotswold cheese, grated
olive oil for frying

Place mushrooms, onions and chopped bacon into a frying pan and gently cook until onions turn golden brown and the bacon and mushrooms are cooked through. Place a small amount of olive oil in a frying pan and gently heat on the hob. Place one tortilla wrap into the oil and allow to heat through, as the wrap heats through small air pockets will begin to form. Once air pockets have begun to form place a small layer of grated cheese onto the wrap and then add some of the pre prepared bacon and vegetable mix to the frying pan ensuring that the mixture does not go right to the sides of the wrap and does not get piled too high. Allow the cheese to melt and once melted fold the tortilla wrap in half, ensuring that the quesadilla is brown. Remove from the pan, cut into wedges and serve with immediately.


bacon recipe courtesy of: Long Clawson Dairy, Melton Mowbray, Leicestershire, England LE14 4PJ

2408. FETTUCINE with SHAVED BRUSSELS SPROUTS, MARCONA ALMONDS and BACON

serves two


1/4 lb bacon, cut in small pieces
1 large or 2 small shallots, diced finely
6-8 oz Brussels sprouts, cleaned, trimmed, and thinly sliced
1/4 cup white wine
zest of 1 lemon
1 tablespoon heavy cream
1/4 cup grated parmesan
3 tablespoons Marcona almonds, chopped coarsely
8 oz fresh or dried fettucine

Bring a pot of salted water to a boil for the fettucine. Meanwhile, cook the bacon in a large saute pan over medium low heat until crisp. Remove to paper towels with a slotted spoon. Pour bacon grease out of the pan, leaving about a tablespoon of grease still in the pan. Increase heat to medium and put shallots and Brussels sprouts in the pan. Season with salt and pepper to taste. Cook, stirring every few minutes, until sprouts are browning and shallots are translucent, about 5-7 minutes. While shallots and sprouts are browning, bring the fettucine water back to the boil and add noodles to cook. When they are cooked al dente, remove them to a bowl with tongs, reserving the pasta water. When the Brussels sprouts and shallots are browned, add white wine and lemon zest. Cook until wine evaporates. Add cream and parmesan and cook about 30 seconds, just to heat through and combine. Add about 1/2 cup of pasta water and cook, stirring, until sauce is creamy. Add almonds and bacon and stir to heat and combine. Toss sauce with pasta. Garnish with parmesan and almonds and serve immediately.


bacon recipe courtesy of: off the (meat)hook, February 2011

2407. ENDIVE "CHIPS" with BLUE CHEESE DIP and BACON DUST

serves ten


2 strip of bacon (2 oz.)
1/4 cup Greek yogurt
1/4 cup crumbled gorgonzola cheese
1 teaspoon fresh rosemary, chopped
1/4 teaspoon pepper
endive leaves

Chop bacon and cook in a frying pan (not nonstick) over high heat until crisp, about 4 minutes. Drain on a paper towel. Pulse in a food processor to make fine crumbs; put in serving bowl. In another bowl, mix yogurt, gorgonzola cheese, 1/2 teaspoon rosemary and pepper. Sprinkle with an additional 1/2 teaspoon chopped rosemary. Pile endive leaves in a wide bowl; serve with dip and bacon dust.


bacon recipe courtesy of: "Retro Punch Party," Sunset, December 2011, page 75

2406. FLOUNDER FILLETS with BACON, RED ONION and CITRUS over WILTED SPINACH

serves four


4 flounder fillets, 6 to 7 oz. each
2 oranges (or 12 to 16 segments)
2 grapefruit (or 12 to 16 segments)
8 slices lean bacon, diced into 1/4-in. pieces
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large or 2 medium red onions, sliced as thin as possible
1 tablespoon chopped fresh tarragon
1 to 1 1/4 lb. fresh spinach, washed and drained

Trim the edges of the flounder to remove any traces of skin. Prepare the citrus by cutting away the rind and pith, then cut individual segments away from the membrane. Put into a bowl and set aside. Saute the bacon slowly in a heavy skillet until golden and crispy, stirring occasionally. Drain on paper towels and set aside. Reserve the bacon fat for cooking the fish and spinach later.

Using the same heavy skillet, bring 2 tablespoons of the bacon fat up to temperature over high heat. Lightly salt and pepper the fillets and place them in the hot skillet. Sear well on one side, about 1 minute, and then turn the fish. Sprinkle the sliced onion around the fish. Add the fruit and its juice, the bacon, and the tarragon. Cover with a tight-fitting lid. Remove from the heat and let steam for 5 to 6 minutes, depending on the thickness of the fillet.

Meanwhile, in another skillet heat 2 tablespoon reserved bacon fat over a medium-high setting. (If you run out of bacon fat, supplement with vegetable oil.) Once the fat is hot, add the spinach. Toss it with a spatula just until the spinach is warm and has begun to wilt.

TO SERVE: Arrange the spinach on warm plates. By this time the flounder should be done. Lay it on the spinach and place fruit segments and onions loosely over the fish. Spoon the bacon, the tarragon, and the pan juices over each portion.


bacon recipe courtesy of: Fine Cooking Magazine, Issue 01, January 2008

2405. FIG, GRAPE and APPLEWOOD BACON TART

serves eight


1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sheet puff pastry, thawed according to package directions
8 fresh figs, thinly sliced
12 seedless grapes, halved
3/4 cup champagne grapes
6 slices bacon, diced and cooked
fresh thyme, for garnish

In a sauté pan, warm oil over medium heat. Add onion, dried thyme, salt, and pepper; cook until onion caramelizes, 10 to 15 minutes.

Preheat oven to 400° (or temperature on puff pastry package directions). Unfold pastry sheet on a lightly floured work surface and roll out into a 9" x 13" rectangle, about inch thick. Cut in half lengthwise into 2 long, skinny rectangles and transfer to a rimmed baking sheet. Using a fork, prick each rectangle all over. Pinch and fold over 1/2 inch of pastry along all edges of each rectangle to create a border.

Arrange onions on tart shells, then cover evenly with figs and grapes. Sprinkle with bacon. Bake until tarts are puffed and golden brown, about 20 minutes. Remove from oven, garnish with a few fresh thyme leaves, cut each tart into 4 pieces, and serve.


bacon recipe courtesy of: Alison Attenborough, O, The Oprah Magazine, November 2010

2404. BACON and SPINACH-STUFFED RIB-EYE ROAST

makes 8–10 servings


Stuffing:
1 pound sliced applewood-smoked bacon, cut crosswise into 1/2" pieces
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
3 garlic cloves, chopped
2 1/2 cups cooked (or three 10-ounce bags frozen, thawed) spinach, squeezed dry, finely chopped
1/4 cup crème fraîche or sour cream
2 cups coarse fresh breadcrumbs made from day-old white bread
1/2 cup finely chopped scallions
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon nutmeg, preferably freshly grated
Kosher salt and freshly ground black pepper
2 large eggs, whisked to blend

Roast:
1 5-bone standing beef rib-eye roast (10–13 pounds), chine bone removed, fat trimmed to 1/4" thickness
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped fresh thyme

For stuffing: Pulse bacon several times in a food processor to coarsely chop. Scrape into a large skillet; cook over medium heat, stirring often, until bacon is browned but not crisp, about 10 minutes. Transfer to a paper towel–lined plate to drain. Pour off and reserve 2 tablespoons bacon drippings for another use. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in spinach and crème fraîche; cook, stirring occasionally, 2–3 minutes longer. Scrape mixture into a medium bowl.

Stir breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Stir in eggs. Spread stuffing out on a rimmed baking sheet; cover with plastic wrap and refrigerate until stuffing is firm, about 1 hour.

For roast: Let meat stand at room temperature for 4 hours.

Arrange a rack in lower third of oven and preheat to 450°F. Set a V-shaped rack inside a large roasting pan. Place roast on a work surface with bones standing straight up. Using a knife, cut along bones so only 1" of meat is attached at base of bones.

Pull bones away from meat to create a 3"–4"-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around the bones to keep them in place and secure the stuffing. Tie the roast vertically between each bone.

Season the roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.

Roast beef for 20 minutes. Reduce heat to 350°F and continue roasting for about 3 hours—beginning to probe center of roast at the 2-hour mark—until an instant-read thermometer inserted into the thickest part of roast registers 110°F–115°F for rare and 120°F–125°F for medium-rare.

Transfer the roast to a carving board; tent loosely with foil. Let rest for at least 20 minutes and up to 1 hour. Remove the twine.

Carving option 1: Cut between the ribs to make 5 large bone-in steaks to be shared.

Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4"–1/2"-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.


bacon recipe courtesy of: Bruce Aidells, Bon Appétit, December 2011

2403. CHOCOLATE BREAD PUDDING with BACON CREME ANGLAISE

yields eight servings


For the bread pudding:
1 loaf of favorite bread
3 cups heavy cream
140 grams granulated sugar
38 grams 61% chocolate
38 grams 72% chocolate
100 grams yolks
1 pinch salt

For the bacon créme anglaise:
makes approx. 1 quart of sauce
2 cups Half & Half
4 strips of favorite bacon
100 grams yolks
75 grams granulated sugar

For the bread pudding: Preheat oven to 350 degrees F. Cut off crusts of bread. Dice bread into 1/2-inch cubes. Place bread into 4 oz ramekins, about 1/2 full. In large sauce pot, boil the heavy cream and sugar. Add the chocolate to the hot cream and whisk until even and smooth. Add yolks and salt, and whisk until uniform. Using a ladle or measuring cup, pour the chocolate mixture over the bread until about 1/4-inch from the rim. Bake puddings in oven for approximately 30 min, or until they jiggle.

For the bacon créme anglaise: Cook the bacon in a skillet until well caramelized. Boil the Half & Half in a small saucepot. Add the strips of bacon, but not the excess grease, to the Half & Half. Cover with plastic wrap or foil and let the bacon infuse for 15 minutes. Prepare an ice bath by placing an empty bowl on a bath of ice water. Add sugar to the Half & Half and boil mixture. Pour about half of the mixture over the yolks, and whisk together, then pour back into the saucepot. Continuously stir the custard mix over medium-high heat with a wooden spoon until the custard no longer looks watery when a finger is drawn across the back of the spoon. Strain the custard into the empty bowl on the ice bath and let it cool to room temperature. Chill in the fridge until cold. Store for up to 3 days.


bacon recipe courtesy of: Chef Jerome Chang, DessertTruck Works, 6 Clinton Street, New York, New York 10002 | for TasteBook

2402. ALL-DAY BAKED BEANS with BACON, RUM and HONEY

serves six


3/4 pound thick-cut bacon (8 slices), diced
1 pound Rockwell or red kidney beans, cooked until just tender
1/2 cup mild molasses
1/2 cup dark rum
2 tablespoons Dijon mustard
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
Freshly ground pepper
1/4 cup spicy (such as fireweed or mesquite) honey, or to taste

Preheat the oven to 325 degrees. Place the bacon at the bottom of a large, heavy, ovenproof pot, such as a Dutch oven. Mix the beans, molasses, rum, mustard, red pepper flakes, salt, and pepper to taste in a bowl, and pour on top of the bacon. Carefully add water to cover the beans to about twice their depth, and cook for 2 hours, uncovered. (The liquid should be at a bare simmer.) Stir, then continue baking, checking the beans every half hour or so and stirring any caramelized pieces back under, until the water is totally absorbed, the beans are plump and creamy and the top of the dish is caramelized, for at least 3 hours and up to 8 hours. (If the beans aren’t completely gooey and soft, add more water and keep cooking.) Season with honey and additional salt and pepper, if necessary, and serve hot. Beans can be made a day ahead and reheated before serving.


bacon recipe courtesy of: Edible Seattle, March/April 2010

2401. CHEWY PISTACHIO COOKIES with BACON CREAM CHEESE FILLING

serves eight


3/4 cups pistachio meat
1 1/4 cups powdered sugar
tartar, 2 pinches
pinch salt
3 large egg whites at room temperature
1 drop green food coloring
4 oz. Neufchatel or reduced fat cream cheese
1/2 teaspoon vanilla
1 tablespoons crushed cooked bacon

Blanche pistachios is boiling water for several minutes and remove any loose skins with a towel or by hand. Pulse pistachios in blender or food processor until it’s a coarsely ground paste. In large bowl, whip egg whites with hand mixer, when they start getting stiff, slowly add 3/4 cup powdered sugar, tartar and salt. Fold in pistachio paste and food coloring, making sure you break up any chunks without collapsing the egg whites. Fill a piping bag with mixture and pipe into desired shape onto a parchment lined baking sheet. Bake at 300 degrees for 18 minutes, rotating halfway trough. To make the cream cheese filling, mix 4 oz. Neufchatel with 1/2 cup powdered sugar and vanilla using a handmixer until smooth. Fold in bacon. When cookies have cooled, gently peel them off parchment. Coat one side of a cookie with cream cheese filling and sandwich with another cookie.


bacon recipe courtesy of/adapted from: Vianessa Castaños, Sound Bites, September 3, 2011

2400. CHILLED GOLDEN POTATO SOUP with BACON, SOUR CREAM and GREEN ONIONS

serves six


1/2 lb. bacon, cooked crisp and chopped (reserve grease)
2 tablespoons bacon grease
1 medium sweet onion, chopped
2 cups chicken stock
3 yukon gold potatoes, peeled and sliced
1/2 cup sour cream
1/2 cup half & half
1 pinch ground nutmeg
2/3 crumbled bacon
1/4 cup green onions, sliced thinly on bias
1/2 cup sour cream

In a medium soup pot, cook bacon until crisp then remove and reserve bacon leaving about 2 tablespoons of bacon grease in pot. Chop and crumble bacon and set aside. Saute onion in bacon grease until transparent and tender. Do not brown. Add chicken stock and potatoes and gently simmer until potatoes are tender. Turn off heat and allow the soup to cool. In a blender, puree the cooled soup mixture. Strain if desired afterward and chill. Add half and half and sour cream to the chilled soup mixture and season with nutmeg, salt and pepper. (Thin with additional chicken stock if desired.) Portion soup in bowls and garnish with crisp bacon, green onions and a dollop of sour cream.


bacon recipe courtesy of: Nino Salvaggio: International Marketplace, 6835 Rochester Road, Troy, Michigan 48085

2399. BACON, CHEESE and SCRAMBLED EGG SANDWICHES with HOLLANDAISE

makes four servings


2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
four 1/4-inch-thick slices of bacon (3 ounces), cut into 1/4-inch dice
1/2 cup sliced pitted kalamata olives
2 pickled jalapeños, seeded and diced
1 tomato, diced
6 large eggs, lightly beaten
1 cup shredded Gruyère cheese (3 1/2 ounces)
salt and freshly ground pepper
4 split English muffins, toasted
Hollandaise Sauce
1 tablespoon snipped chives

In a large nonstick skillet, heat the oil. Add the onion and cook over high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until very lightly browned, about 2 minutes. Add the olives, jalapeños and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the sides with a rubber spatula, until just set, about 2 minutes. Add the Gruyère and stir just until melted. Season lightly with salt and pepper.

Arrange the toasted English muffins on 4 plates. Spoon the scrambled eggs on the muffins and top with the Classic Hollandaise Sauce. Garnish with the chives and serve right away.


bacon recipe courtesy of: Greg and Shelley Lindgren, "Best Recipes of 2007: Best Breakfast and Lunch, Recipe of the Day: April 2011, San Francisco’s New Tastemakers," Food & Wine, April 2007

2398. BACON SNICKERDOODLES

For the dough, makes eighteen 3-inch cookies
1 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 egg

For the cinnamon-sugar coating
1/8 cup sugar
2 teaspoons ground cinnamon

For the bacon
a few strips of bacon

Preheat the oven to 350 degrees F.

Mix thoroughly the dry ingredients: flour, cream of tartar, baking soda and salt in a small bowl until well blended. Using a wooden spoon, mix thoroughly the softened butter and sugar in a large bowl until it becomes a well blended paste. Add the egg and mix until well combined. Stir in the flour mixture. Stir it in incrementally so you won’t have flour all over the place. Mix thoroughly and set aside.

In a small bowl, combine the sugar and cinnamon for the coating.

Slice the bacon strips widthwise into 1/2-inch wide slices.

Shape the dough into 1-1/4-inch balls. It’s a bit sticky so I ended up scooping the dough with a spoon instead of shaping it by hand. Roll them in the cinnamon-sugar coating, and arrange about 2-3/4 inches apart on the cookie sheets. Place the bacon slices on top of each ball, right in the middle. Gently press down the bacon. This will flatten the dough a bit, but just a tiny bit. Doing this makes sure that the bacon stays in the middle of the cookie as it bakes. The first time I tried baking these cookies, I just laid the bacon strips on top of the dough without pressing it down gently. The bacon did not stay in the center and it flowed toward the edge of the cookie as it baked.

Bake one sheet at a time, until the cookies are light golden brown at the edges, 12 to 14 minutes. Let the cookies stand briefly then place them on racks to cool.


bacon recipe courtesy of: Jun Belen, Jun-blog, February 3, 2010 | adapted from The Joy of Cooking by Irma Rombauer

2397. BACON and CHEESE CURD BURGER

makes 4 servings


4 thick bacon slices
1/4 cup packed brown sugar
2 pounds 85 percent lean ground chuck or 90 percent lean ground sirloin
3/4 cup cheese curds or string cheese, chopped
salt and ground black pepper
4 good quality hamburger buns
4 1/4 inch thick slices ripe tomato (optional)
4 thin slices white onion (optional)
4 Iceberg lettuce leaves (optional)

Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450 degree F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.

Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick.

Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour.

Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160 degrees F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack and cover and grill as above.)

To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce. Makes 4 servings.


bacon recipe courtesy of: Chef John McClure, Starker's Restaurant, 201 W 47th Street, Kansas City, Missouri, for Midwest Living Magazine

2396. ELK TARRAGON VEGETABLE POTATO PIE with BACON

1 1/2 pound ground elk
1/2 pound ground elk Italian sausage
3 celery stalks (chopped 1/4 inch or shredded)
3 carrots (chopped 1/4 inch or shredded)
2 zucchinis (chopped 1/4 inch or shredded)
1 medium onion (chopped)
2 shallots
1 slice bacon
2 tablespoons butter
1 cup shredded mozzarella cheese
1 cup mashed potato
fresh tarragon
salt and pepper
2 puffed pastries (defrosted)
1 egg yolk beaten with 1 tablespoon water

Preheat oven to 375 degrees.

Add ground elk and elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

Add butter and bacon to skillet and proceed to sauté chopped celery, carrots, zucchini, onion, shallots and fresh tarragon. Approximately 10 minutes. Season with salt and pepper. Add mashed potatoes, elk meat and cheese to pan. Remove from heat and stir.

On a floured surface, roll 1 pastry sheet to be the size of your pie dish. Place the pastry sheet on the bottom of the dish. Transfer meat and vegetables into the pan.

Brush the outer edge of the bottom pastry sheet with egg wash.

Roll the second pastry sheet out on floured surface and cover the top of the meat. Press and close the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash. Season with salt and pepper. Cut an ‘X’ into the top of the pastry.

Bake for approximately 45 minutes. Watch the edges of pastry so not to burn. Remove from oven when done and enjoy.


bacon recipe courtesy of: Kristy Crabtree, for Nevada Foodies: A Collection of Nevada Wild Game Recipes, January 29, 2010

2395. GRILLED PORK TENDERLOIN with CORN-BACON RELISH

yields four servings


2 cups corn, whole kernel frozen
4 tablespoon maple syrup
2 slices bacon, broiled or roasted, medium slices
1 teaspoon sage, fresh, chopped
1/4 teaspoon salt
10 ounces pork, lean tenderloin
1/4 teaspoon salt
5 tablespoon nuts, pecans, chopped

Saute corn with maple syrup until golden brown and caramelized. Remove from pan. Add bacon and cook over medium heat until crisp. Add corn back to pan and cook 2 minutes more. Remove from heat, add sage and 1/4 teaspoon of salt. Stir well and set aside. Rub tenderloins with 1/4 teaspoon of salt and grill over a medium fire for 12 to 15 minutes rolling every 3 or 4 minutes. Allow to stand for 5 minutes, then carve into 1/2-inch slices. Spoon about 1/4 cup relish over each portion, top with chopped pecans and serve.


bacon recipe courtesy of: EverydayHealth.com, 345 Hudson Street, 16th Floor, New York, New York 10014

2394. MIXED GREENS with FIVE-SPICED BACON and POACHED EGG

Five-Spiced Candied Bacon:
8 ounces slab bacon, sliced 1/4-inch thick (about 6 to 8 slices)
1/4 cup honey
1 teaspoon five-spice powder

Salad:
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon five-spice powder
1 large Fuji apple, cored and thinly sliced
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1/4 teaspoon black pepper, coarsely ground
8 cups assorted micro-greens or European mixed salad greens

Poached Eggs:
1 tablespoon white wine vinegar
6 large eggs
five-spice powder (for garnish)

For the Bacon: Preheat oven to 400°F. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into glass measuring cup. Set aside. Microwave honey and five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

For the Salad: Mix water, lemon juice and five spice in small bowl. Add apple slices; toss to coat well. Set aside. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside.

For the Poached Eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

To serve, divide greens among 6 plates. Top each with a poached egg. Sprinkle egg with additional five spice. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately.


bacon recipe courtesy of: McCormick Gourmet Collection, 18 Loveton Circle, Sparks, Maryland 21152

2393. BACON HONEY WALLEYE

makes eight servings


16 bacon strips, partially cooked
4 walleye fillets (2-1/2 pounds)
1 cup thinly sliced onion
1/4 cup butter, melted
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper

Fold four 18-in. x 15-in. pieces of heavy-duty aluminum foil in half; fold up edges to make pans about 12 in. x 7 in. Place four strips of bacon in each foil pan; top each with a fillet and 1/4 cup onion. Drizzle with butter and honey. Sprinkle with salt and pepper.

Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Cut fillets in half; serve each with two bacon strips. Yield: 8 servings.


bacon recipe courtesy of: Taste of Home, June/July 2006, page 61

2392. DRIED MUSHROOM-CRUSTED LAMB with BACON and ZUCCHINI-ROBIOLA RISOTTO

serves 2-4


2 tablespoons olive oil
2 tablespoons chopped white onions
3 slices bacon, chopped
3 ounces uncooked orzo
1 1/4 cups chicken broth
4 baby zucchini, chopped
2 tablespoons double crème Robiola
1 tomato, seeded and chopped
1 pound lamb loin, trimmed
salt and pepper
1 teaspoon Dijon mustard
1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder)
1 teaspoon chopped fresh herbs, such as thyme, mint or chervil
Fleur de sel

Preheat the oven to 350°F. To make the risotto, heat 1 tablespoon of the oil in a small pot over medium heat. Add onions and bacon and cook, stirring occasionally, until bacon is crisp. Stir in orzo and cook for 1 minute more. Add half of the chicken stock and simmer, stirring constantly, until liquid has evaporated. Stir in remaining stock and zucchini and simmer, continuing to stir constantly, until orzo is tender and liquid is almost evaporated. Add Robiola and tomato and stir until cheese is melted. Season with salt and pepper.

Meanwhile, season lamb with salt and pepper. Heat a large oven-proof skillet over medium high heat. Add remaining 1 tablespoon oil and heat until hot but not smoking. Add lamb and cooking, turning occasionally, until deep golden brown on all sides. Set skillet aside. Transfer black trumpet mushroom dust to a large plate and set aside. When lamb is just cool enough to handle, brush all over with Dijon mustard, then roll in mushroom dust to coat. Roast in oven for 5 to 6 minutes, or until done to your liking. Transfer to a cutting board, set aside to let rest for five minutes, then slice.

To serve, spoon orzo onto the center of a serving platter. Arrange lamb around orzo and garnish with herbs and a pinch or two of fleur de sel.


bacon recipe courtesy of: Chef Stephen Lewandowski, Tribeca Grill, 375 Greenwich Street, New York, New York 10013, for Whole Foods Market

2391. PEACHES and BACON PANINI

serves two


1-2 large yellow peaches, pitted and sliced
4 slices bacon, fully cooked
fresh mozzarella, thinly sliced
french baguette, sliced crosswise into 5″ sections OR ciabatta rolls

Preheat the panini grill to medium-high heat (375°F). For each sandwich: Halve the bread lengthwise. In between the halves, layer on the cheese, two slices of bacon and as many peaches as will fit neatly inside the bread. Grill 4-5 minutes until the cheese is melted and the bread is toasted. Serve immediately.


bacon recipe courtesy of: Kathy Strahs, Panini Happy, July 12, 2009

2390. BURRATA with BACON, ESCAROLE and CARAMELIZED SHALLOTS

yields twelve servings


FOR COOKING THE ESCAROLE:
3/4 cup extra virgin olive oil
6 garlic cloves, chopped
1 shallot, chopped
2 medium heads escarole (about 1 1/4 pounds)
2 teaspoons kosher salt

FOR THE CARAMELIZED SHALLOTS:
3 tablespoons extra virgin olive oil
1 1/3 cups thinly sliced (lengthwise) shallots (about 6 to 8)
1/4 cup plus 2 tablespoons balsamic vinegar

FOR DRESSING THE ESCAROLE:
1 cup minced shallots (about 4)
1/4 cup Champagne vinegar, or to taste
1 large garlic clove, minced
1 1/2 teaspoons kosher salt, or to taste
1/4 cup extra virgin olive oil, or to taste

FOR FINISHING AND ASSEMBLY:
12 slices of batard, fat baguette or rustic white bread, 1/2-inch thick
Extra virgin olive oil, as needed
12 thick slices (about 12 ounces) smoked bacon
2 garlic cloves
1 1/2 pounds burrata
Extra virgin olive oil
Coarsely ground pepper

To cook the escarole: In a blender, combine the olive oil, garlic and shallot; purée until smooth. Transfer to a large bowl. Cut the escarole in half through the core and toss well with the marinade, working it between the leaves.

Heat a grill, or place a large heavy-bottomed skillet over high heat. Sprinkle the escarole with salt, and grill or sear it well in the skillet, turning occasionally, until deep brown and charred in places, 8 to 10 minutes. Transfer to a large bowl and cover with plastic wrap; set aside to wilt for 10 minutes. Cut off and discard the cores, and cut the leaves crosswise into 1 1/2-inch strips.

For the caramelized shallots: In a large sauté pan, heat the oil over medium-high heat until almost smoking. Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes. Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes. (This makes more shallots than you need for the recipe. The remainder will keep, covered in the refrigerator, for several weeks, and can be used on sandwiches or with grilled meats.)

For dressing the escarole: In a large bowl, combine the minced shallots, vinegar, garlic, salt and olive oil. Add escarole, toss well and adjust seasonings to taste.

For finishing and assembly: Heat the oven to 350 degrees with one rack in the middle and another above it. Brush one side of each slice of bread with olive oil and arrange the slices on a baking sheet, oiled sides up. Arrange the bacon slices on another sheet. Place the bread on the middle rack and the bacon on the top rack. Bake the bread until golden brown and crisp, 15 to 20 minutes. Rub each oiled side with a cut clove of garlic. Bake the bacon until cooked all the way through but not crisp, 15 to 17 minutes; transfer to paper towels to drain.

Place the bread oiled side up on a work surface. Mound about 1/2 cup of the escarole on top of each slice, leaving the edges of the bread visible. Cut each slice of bacon in half, and lay both halves side by side on the escarole. Cut the burrata into 12 wedges and place one on each of the crostini, then drizzle with olive oil and top with a teaspoon of the caramelized shallots. Garnish with coarsely ground pepper.


bacon recipe courtesy of: The New York Times, October 26, 2011, adapted from The Mozza Cookbook by Nancy Silverton, with Matt Molina and Carolynn Carreño, Knopf, 2011

2389. CREAMED RED and WHITE PEARL ONIONS with BACON

yields 6-8 servings


2 10-ounce bags red pearl onions
1 10-ounce bag white pearl onions
2 1/2 ounces (2 strips) thick-cut bacon, diced (1/2 cup)
2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
1 1/2 pints heavy cream
1/2 cup fresh bread crumbs
2 tablespoons chopped parsley

If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Peel onions and set aside. (Onions can be blanched and peeled ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)

Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and simmer until cream is thick and golden and has reduced by half, 10 to 15 minutes. Stir onions into cream to heat through.

Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.


bacon recipe courtesy of: Amanda Hesser, "Thanksgiving Dinner, With 12 Chefs On the Side," The New York Times, November 19, 2003

2388. BLT BURGERS with HONEY MOLASSES-GLAZED BACON, GRILLED LETTUCE and SMOKY TOMATO MAYO

yields six servings


Honey Molasses-Glazed Bacon:
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons organic molasses (Recommendation: Wholesome Sweeteners Organic Blackstrap Molasses)
2 teaspoons sherry vinegar
pinch ground cayenne

Grilled Lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard

Smoky Tomato Mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper

Patties:
2 pounds ground chuck
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
vegetable oil, for grill pan
6 ounces Comte, shredded (can substitute Gruyere)
6 classic white bakery buns, split

Preheat a nonstick grill pan over medium-high heat.

Roughly chop 6 of the bacon slices, and add to the grill pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use, (in the patties).

Honey Molasses-Glazed Bacon: In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture. Heat a large fireproof nonstick skillet on the grill. Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with remaining bacon.

To make Grilled Lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tablespoon oil. Put on the grill and cook briefly on each side. Transfer to a cutting board and cut into 1-inch wide strips. In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard. Add the radicchio and toss to coat.

Smoky Tomato Mayo: Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with plastic wrap. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin. In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree. Season, to taste, with salt and pepper.

Patties: Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form into patties to fit the size of the buns.

Brush the grill pan with vegetable oil. Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly.

To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns. Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce. Cover with the bun tops and serve.


bacon recipe courtesy of: Michael Cohen, "Ultimate Recipe Showdown: Burgers, Season 3," Ultimate Recipe Showdown, Food Network

2387. BIBB, BACON and APPLE SALAD with CAMEMBERT DRESSING

serves four


Camembert Dressing
2/3 cup sour cream
1 tablespoon apple cider
2 ounces Camembert-style cheese, rind removed and chopped
dash of cider vinegar

4 streaky rashers of bacon
3 tablespoons olive oil
1 Granny Smith apple, cored and chopped
Salt and freshly ground pepper to taste
2 small heads of Bibb or Boston lettuce, torn into pieces
1 tablespoon fresh lemon juice

To make the dressing: In a small saucepan over medium-low heat, whisk together the sour cream, cider, cheese, and vinegar. Cook for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy. Set aside.

In a large skillet, cook the bacon over medium heat for 5 to 7 minutes, or until crisp. With a slotted spoon, remove the bacon from the skillet and transfer to paper towels to drain. When cool, finely chop the bacon. Return the skillet to medium heat, add 1 tablespoon of the olive oil, and the apples. Sauté the apples for 3 to 5 minutes, or until slightly tender. Season with salt and pepper.

To compose the salads: Divide the lettuce among 4 salad plates. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Top the lettuce with the warm apples and bacon, and spoon the dressing over all.


bacon recipe courtesy of: Margaret M. Johnson, for Irish Abroad: Irish Social Networking, Digiserve Ltd., Unit 56, Guinness Enterprise Centre, Taylor's Lane, Dublin 8 Ireland

2386. SWEET CORN PUREE with BACON and FRESH CORN SALSA

makes four servings


4 cups chicken stock
3 large ears of fresh sweet corn
1/2 teaspoon chopped garlic
2 tablespoons chopped yellow onion
Pinch of fresh thyme
1 1/2 cups heavy whipping cream
2 tablespoons cornstarch
2 tablespoons cold water
8 slices bacon, cooked and crumbled
fresh corn salsa for garnish (recipe below)

In a Dutch oven, bring the chicken stock to a simmer over medium heat. Slice the corn kernels from the cobs and add to the chicken stock along with the garlic, onion, and thyme. Cover and simmer over low heat for 30 minutes. Puree the corn mixture using a blender or hand mixer and return the puree to the Dutch oven. Add the cream and bring to a simmer over low heat. Mix the cornstarch and cold water in a small cup and add to the puree. Stir to thicken. Divide the soup among four bowls. Top with crumbled bacon and Fresh Corn Salsa.

FRESH CORN SALSA
makes about 2 cups

2 large ears fresh sweet corn
2 ‘Roma’ tomatoes, seeded and chopped
1 jalapeño pepper, chopped
2 tablespoons chopped red onion
2 cloves garlic, minced
1 poblano pepper, roasted, peeled, seeded, and chopped
2 tablespoons chopped cilantro
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon red wine vinegar
3 tablespoons olive oil

Slice the corn kernels from the cobs and place in a medium-sized bowl. Combine the corn with the remaining ingredients. Refrigerate at least 1 hour before serving.


bacon recipe courtesy of: Organic Gardening, 400 South Tenth Street, Emmaus, Pennsylvania 18098-0099

2385. LEMON BACON TABOULI

serves four


8 ounces bulgur
Juice and zest of 1 lemon
Salt and black pepper
1/2 teaspoon sugar
1 tablespoon chopped marjoram
5 tablespoons olive oil
4 tomatoes, peeled, seeded, and chopped
1/2 small onion, finely chopped
1 large clove garlic, crushed
2 tablespoons chopped mint
1/4 cup chopped parsley
6 slices thick-cut bacon, chopped
2 ounces kalamata olives, chopped

In a mixing bowl, cover bulgur with water. Soak for 30 minutes, then drain well. Make the dressing by combining lemon juice, salt, pepper, sugar, and marjoram in a bowl. Whisk while you slowly pour in the olive oil. Add tomatoes, onion, garlic, mint, and parsley. Toss with bulgur, and cover. Marinate in refrigerator for 1 hour. Cook bacon until crisp. Drain on paper towels, then chop. Combine with chopped olives and lemon zest. Serve tabouli on a platter with bacon and olive mixture surrounding it. If desired, serve with pita bread for dipping.


bacon recipe courtesy of: ChefTony of California, for Man Tested Recipes, November 16 2010

2384. CAPRESE CHICKEN with BACON

makes four servings


8 bacon strips
4 boneless skinless chicken breast halves, 6oz each
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon 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, for WeGottaEat

2383. BACON-WRAPPED FILLET STEAK with SCOTCH WHISKY and GINGER ALE SAUCE with HERBED MUSHROOMS

serves two


2-5 oz. fillet steaks
2 slices of bacon
seasoned salt to taste
pepper to taste
cooking spray
½ tablespoon olive oil
2 tablespoons unsalted butter, divided
2 cups sliced mushrooms, sliced (white or baby portabella)
¼ teaspoon dried thyme
¼ cup Scotch whiskey
½ cup ginger ale (Recommendation: Zevia Ginger Ale)
1 tablespoon dark brown sugar
½ tablespoon soy sauce
pinch or two of dried rubbed sage


Preheat Oven to 375. For the Steak: Sprinkle sea salt and pepper on both sides of steaks. Wrap with bacon and secure with a tooth pick. Treat and heat a cast iron or heavy oven safe skillet. Add bacon-wrapped fillet. Sear on one side, approximately 2-3 minutes. Turn steak. Place in oven. Cook for 10-12 minutes, until internal temperature is 125. For the Sauce: Add oil to a medium skillet and heat. Add one tablespoon of butter. Pop the other tablespoon into the freezer. Once butter is melted, add mushrooms and thyme to pan. Sauté five minutes until browned. Remove mushrooms from pan to a bowl. Remove pan from heat. Right before you’re ready to serve your meal, return pan to high heat. Once pan is hot, add Scotch to deglaze, scraping the brown bits from the bottom of the pan. Add ginger ale, brown sugar, soy sauce and rubbed sage. Add the mushrooms back to the pan. Bring to boil and reduce to simmer; about three to five minutes until it reduces to half. Add cold butter. Turn heat to high, bring to boil and then immediately remove the pan from the heat. Stir until the butter is dissolved.


bacon recipe courtesy of: Taste of Home, RDA Food & Entertaining Affinity, 5400 South 60th Street, Greendale, Wisconsin 53129

2382. GRILLED ESCAROLE, WHITE BEAN PUREE and BACON OPEN-FACED SANDWICH

FOR THE WHITE BEAN PUREE
1 cup dried beans, such as cannelini, flageolet, Great Northern or French navy
1 2-oz. piece of bacon, preferably applewood-smoked
1 3-inch sprig fresh rosemary
3 fresh sage leaves
1 bay leaf
1 head garlic, cut in half crosswise, reserving one half for another use
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
freshly cracked black pepper, to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil

FOR THE ESCAROLE
1 medium head escarole, cut in half lengthwise
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
freshly cracked black pepper, to taste
1 tablespoon plus 1 teaspoon red-wine vinegar
1-2 garlic cloves, peeled and finely chopped (about 1 1/2 teaspoons)

FOR THE BACON and SANDWICH
2 1/4-inch thick strips bacon, preferably applewood-smoked, cut diagonally into 1/4-inch thick pieces
4 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
approximately 1/4-pound wedge Parmigiano-Reggiano, for shaving over the tops of the sandwiches
extra-virgin olive oil, for drizzling on the sandwiches

FOR THE WHITE BEAN PUREE: In a medium saucepan, combine the beans, bacon, rosemary, sage leaves, bay leaf, garlic, 1 teaspoon of the balsamic vinegar, salt, and pepper in about 2 1/2 cups water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and simmer for about 2 hours, until the beans are soft and tender. Check frequently, adding water as necessary to keep the beans immersed in water.

Strain the beans, reserving the liquid. Return the liquid to the saucepan, and reduce it over high heat until you have about 1 cup of slightly thickened and opaque liquid.

Remove the herbs from the beans and discard. Remove the garlic, squeeze out the soft pulp from the cloves into the beans, and discard the garlic head and peels. Remove the bacon, cut it into small pieces, and set aside.

In a food mill set over a bowl, or a food processor fitted with a metal blade, process the beans until they form a coarse puree. Add the bacon back to the beans, and pour in the reduced liquid, remaining balsamic vinegar, and olive oil, stirring to combine. Season with salt, pepper, and balsamic vinegar, to taste.

FOR THE ESCAROLE: Toss the escarole with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and a few grindings of pepper. Let stand for 5 minutes.

Over a hot grill, char the escarole 7-8 minutes on each side, until tender. Alternatively, to char on the stovetop: Heat a heavy-duty skillet over high heat. Add the escarole, and char on one side for 7-8 minutes. Turn over and char the other side. Remove from the skillet. In either case, discard any pieces that are too blackened. Allow to cool. Cut off the root and discard it, then chop the escarole coarsely into 1-inch pieces.

In a large bowl, whisk together the vinegar, garlic, remaining oil and salt, and pepper to taste. Add the escarole, and allow it to marinate for at least 15-30 minutes before serving.

FOR THE BACON: In a small skillet, over medium heat, cook the bacon until cooked all the way through but not crisp. Drain on a paper towel.

Grill the bread. Rub one side of each slice of bread with the garlic clove, and cut each slice in half on the diagonal. Place the slices on serving plates, garlic side up.

TO ASSEMBLE THE SANDWICHES: Pile an uneven layer of escarole over each half-slice, and scatter the bacon over it. Spoon the bean puree onto the center, leaving a 1-inch border of escarole, and top with 3 or 4 shavings of cheese. Drizzle with olive oil.


bacon recipe courtesy of: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile by Nancy Silverton, with Teri Gelber. New York: Alfred A. Knopf, 2003, pages 48-49. Campanile, Los Angeles, California

2381. STRIPED BASS in SAVOY CABBAGE with BACON-BUTTER SAUCE

serves four


4 ounces smoked bacon, cut in to 1/4 inch wide strips
1/4 cup white wine
1/2 cup chicken stock
1/2 cup clam stock
1 large head savoy cabbage
4 (6 ounce) portions striped bass fillet
8 tablespoons unsalted butter, cut up
fine sea salt and freshly ground white pepper to taste
8 sprigs fresh chervil, optional

Place the bacon in a medium-size skillet over medium heat. Sauté until browned, and crisp about 4 to 6 minutes. Drain the bacon onto a towel lined plate or tray and place all but 1 tablespoon into a medium-size saucepan. Add the wine to the saucepan, bring the wine to a boil and simmer for 2 minutes to burn off the alcohol. Add the chicken stock and clam stock, lower the heat slightly and simmer until reduced by half, about 15 minutes. Strain the reduced stock into another clean saucepan and set aside.

Meanwhile, bring a large pot of salted water to a boil. Core the cabbage and remove the very green, outer leaves and discard. Pull off 4 very nice pale green leaves from the cabbage, trim off the tough center rib and set aside to blanch. Continue peeling the rest of the leaves of cabbage, reserving the core for another use. Cut the white, center rib out of each of the cabbage leaves. Stack 2 leaves together, roll the cabbage leaves and cut the cabbage leaves into 1 inch strips. Repeat with the remaining leaves.

Blanch the whole cabbage leaves in boiling water until crisp-tender, about 2 minutes. Drain and refresh under cold running water and set aside. Blanch the sliced cabbage in the boiling water until tender, about 1 minute; refresh under cold running water, drain and set aside. Preheat oven to 450 degrees F.

Evenly season the striped bass filets on both sides with salt and white pepper. Lay out the whole leaves of blanched cabbage, making sure to overlap where needed. Season the leaves with salt and pepper. Place a piece of fish in the center of each leaf of cabbage. Wrap each filet by folding in the edges of the cabbage. Place the cabbage bundles in a roasting dish and add just enough water to barely cover the bottom. Bake the cabbage bundles until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 8 to 10 minutes.

Meanwhile, bring the sauce to a simmer and whisk in the butter 1 tablespoon at a time until fully emulsified. Season the sauce to taste with salt and pepper and keep warm. Place the sliced cabbage in another saucepan and add half of the bacon sauce and the reserved crispy bacon. Warm the cabbage over medium heat until hot. Season with salt and pepper.

To serve, make oval-shaped beds of cabbage in the center of 4 large plates. Place the baked fish on top of the cabbage. Spoon the sauce over the fish and around the cabbage, to cover the plates. Garnish with chervil, if desired. Serve immediately.


bacon recipe courtesy of: Eric Ripert, Le Bernardin, 155 West 51st Street, New York, New York 10019, for Today

2380. BOURBON BACON MARMALADE

yields 2.5 pints of marmalade


2 lbs smoked bacon, cut into 1 inch pieces
2 medium yellow onions, chopped
3 cloves garlic, chopped
1/2 cup bourbon
6 tablespoons brown sugar
1/2 cup apple cider vinegar
1/2 cup maple syrup
2 cups freshly brewed coffee
6 dashes Tabasco chipotle pepper sauce
6 grinds of fresh black pepper

In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove bacon from pot and let drain on a paper towel lined plate.

Add the chopped onion and garlic to the rendered bacon fat in the pot and cook until the onion becomes translucent. Remove onion and garlic mixture from pot and either discard rendered bacon fat or use a different, heavy bottomed pot. Add bacon and onion garlic mixture to the pot.

Add all of the remaining ingredients to pot except Tabasco and pepper. Bring to a boil over high heat, then reduce heat to low while maintaining a simmer.

Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients begin to dry out, add 1/2 cup water when needed.

After two hours, most of the liquid should be reduced. If too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add Tabasco chipotle sauce and pepper. Stir to incorporate.

Transfer the contents of the pot to a food processor fitted with a blade. Pulse the contents for 5-6 seconds to incorporate all the ingredients together. Do not over blend, you will lose texture if you do.


bacon recipe courtesy of: Lance Mayhew of My Life on the Rocks, for About.com/Cocktails

2379. BACON FLAX MUFFINS

makes six muffins


cooking spray
3 oz. or 3/4 cup finely ground flax seed
3/4 teaspoon double acting baking powder
1/8 teaspoon sea salt
3 eggs
1 tablespoon bacon grease, warmed enough to liquid
6 drops Stevia sweetener (optional)
3 tablespoons water
3 thick slices bacon, cooked crisp and chopped finely

Preheat oven to 350 degrees Fahrenheit. Spray a muffin top pan (6 muffin size) with cooking spray, or grease manually with butter, olive oil or coconut oil. Mix dry ingredients in a small bowl. In a medium bowl, beat together eggs, Stevia and water. As you continue to beat, drizzle in the liquid bacon grease. Stir in chopped bacon. Add dry ingredients to wet ingredients and mix well. Divide the batter evenly in the muffin pan and let rest for 2 minutes before baking. Bake for 15 minutes. Remove from oven and let cool in the pan. Refrigerate leftovers in a sealed container.


bacon recipe courtesy of: Rebecca Latham, My Low Carb Road to Better Health, May 25, 2011

2378. BACON LETTUCE TOMATO AVOCADO QUINOA SALAD

makes four servings


1 cup dry quinoa, prepare according to package directions
4 ounces bacon, diced
1/2 cup cherry tomatoes, sliced in half
a handful of chopped cilantro or Italian parsley
1/4 cup diced green onion
1 avocado, diced and toss with lemon juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon avocado or olive oil
garlic salt to taste
cracked black pepper to taste
a few handfuls micro greens, baby spinach leaves or your favorite lettuce
a few ounces of feta cheese

Prepare quinoa, let it cool. Mix lemon juice, vinegar and oil with quinoa in a medium bowl. Add the bacon, tomatoes, cilantro and green onion and combine well. Season to taste with garlic salt and pepper. Add more lemon juice and vinegar if desired. Gently mix in the avocado. Plate the quinoa salad and top with mixed greens and some feta cheese before serving.


bacon recipe courtesy of: Marla Meridith, Family Fresh Cooking, July 18, 2011

2377. SARDINE, SUN-DRIED TOMATO and BACON CLUB SANDWICH

makes four sandwiches


14 sun-dried tomato slices packed in oil, drained and finely chopped
1/2 cup packed fresh Italian parsley leaves, finely chopped
6 tablespoons unsalted butter (3/4 stick), at room temperature
6 dashes Tabasco Sauce
Kosher salt
freshly ground black pepper
12 slices thin white sandwich bread, toasted
8 slices cooked bacon
2 cups arugula (about 1 1/2 ounces), washed and dried
2 (4-ounce) cans sardines packed in olive oil, drained

Combine the sun-dried tomatoes, parsley, butter, and Tabasco in a medium bowl and mix into a uniform paste. Taste and season with salt and pepper as needed.

Place 8 slices of the toasted bread on a work surface. Spread an even amount of the tomato butter on each slice, using it all up. Set the remaining 4 unbuttered bread slices aside.

Place 2 pieces of bacon each on the buttered sides of 4 of the bread slices. Top the bacon with 1/4 cup of the arugula per sandwich. Top the arugula with a slice of the unbuttered bread. Place a quarter of the sardines on top of each unbuttered piece of bread and season with pepper. Top the sardines with another 1/4 cup of the arugula per sandwich, and finish with a slice of buttered bread, buttered-side down. Slice each sandwich in half and serve.


bacon recipe courtesy of: Sarah Karnasiewicz, CHOW.com, 235 Second Street, First Floor, San Francisco, California 94105

2376. SWEET POTATO COCONUT CURRY with CHICKEN and BACON

1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)

Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.

Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.

Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.


bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011

2375. SALAD with BACON, GOAT CHEESE and GOJI BERRIES

yields four servings


For Salad
1 bag mixed salad greens (approx. 5 oz.)
goat cheese crumbles
1/2 cup goji berries
1/2 cup walnuts, toasted
1/4 cup bacon, cooked until crisp
12 cherry tomatoes, halved

For Dressing
1/3 cup vegetable oil
2 tablespoons walnut oil
1/4 cup balsamic vinegar
1/4 teaspoon cumin
1/2 teaspoon thyme, fresh or dried
1 tablespoon shallots

In small bowl whisk together vinaigrette ingredients. Toss salad greens in serving bowl with walnuts, bacon and tomatoes. Add vinaigrette and mix until evenly distributed. Top with goat cheese. Garnish with goji berries.


bacon recipe courtesy of: Himalania, Brand Storm, Inc., Los Angeles, California

2374. OATMEAL-BACON WAFFLE COOKIES with ESPRESSO ICING

makes about 3 dozen cookies


For the Cookie Batter
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon

8 strips of bacon, finely diced
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
8 tablespoons (4-ounces) unsalted butter, melted
1/2 cup packed light brown sugar
1/3 cup pure maple syrup
2 extra large eggs, at room temperature
1/2 teaspoon pure vanilla extract

For the Icing
1-2 tablespoons milk, warmed
1/4 teaspoon espresso powder
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, softened
1 cup confectioners' sugar

For the Cookies: In a large bowl, combine the oats and cinnamon; set aside. In a medium skillet over medium heat, cook the bacon until browned and crisp. Using a slotted spoon, remove the bacon pieces to a paper towel-lined plate. Pour the bacon drippings over the oat mixture to soak.

Meanwhile, whisk together the flour, baking powder, and salt in a small bowl. In a separate bowl, whisk together the butter, brown sugar, maple syrup, eggs, and vanilla until the sugar dissolves.

Preheat a standard waffle iron. Add the flour mixture, sugar mixture, and reserved bacon pieces to the oat mixture; stir to combine. Spray the hot waffle iron with non-stick spray and drop about 1 tablespoon of batter into each section of the iron. Close the iron and cook until the cookies are golden, about 1 1/2 minutes. Remove the cookies to a wire rack to cool. Repeat with remaining dough.

For the Icing: In a small bowl, dissolve the espresso in 1 tablespoon of the warm milk. Add the vanilla, butter, and confectioners' sugar and whisk until smooth. Add up to an additional tablespoon of milk if icing is too stiff. Dip the top grid pattern of the cookies into the icing and transfer to a rack to rest until the icing has set. Once set, cookies can be stored in an airtight container for 2 days.


bacon recipe courtesy of: Cuisine Holiday Cookies | Nicole, The Galley Gourmet, October 7, 2011

2373. SWEET CHILI GREEN BEANS with BACON

1 lb. green beans, trimmed
4 strips of bacon, chopped
1 onion, thinly sliced
1-inch piece of ginger, peeled and minced
3 thai chiles, minced
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1/4 cup water
sesame oil, optional
toasted black sesame seeds, optional

Bring a large pot of salted water to a boil. Add green beans and cook for about 3 minutes, or until beans are a bright green. Drain and set aside.

In a large skillet over medium to medium high heat, cook the bacon until crisp, about 5 to 8 minutes. Drain on paper towel-lined plate and set aside. Remove all but 1 tablespoon of the bacon grease from the pan and add onion. Cook until softened, about 3 to 5 minutes.

Stir in the ginger, Thai chiles, sweet chili sauce, fish sauce, and water. Add green beans and toss to coat. Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.

Stir in bacon and sprinkle with sesame oil and sesame seeds.


bacon recipe courtesy of: Peggy, My Fiance Likes It So It Must Be Good!, Louisville, Kentucky, August 12, 2011

2372. BACON-WRAPPED TAHINI and SUN-DRIED TOMATO-STUFFED CHICKEN BREASTS

serves two


2 boneless skinless chicken breasts
4 slices bacon
tahini
sun-dried tomatoes, not marinated in oil
salt and pepper to taste

Preheat your oven to 375 degrees F. Rinse your chicken breasts under cold water and pat dry with paper towels. Carefully butterfly open your chicken breasts ensuring not to slice all the way through. Season the inside of the breasts with salt and pepper. With as much tahini as you like, spread it all over the inside of the filleted breasts. Next take as many sun-dried tomatoes as you like and sprinkle them all over the inside. Fold the chicken breasts closed back onto itself and wrap two slices of bacon around each chicken breast. Secure the bacon to itself and the chicken with a toothpick. Place the chicken in a pyrex baking dish and bake for 30 Minutes or until your chicken is almost done. Remove your chicken, set your oven to Broil on high and then place your chicken on the top shelf of your oven for 5-10 minutes to get your bacon nice and brown. Serve with veggies of your choice and enjoy.


bacon recipe courtesy of: George, Civilized Caveman Cooking Creations, May 1, 2011

2371. ALMOND BUTTER and BACON SANDWICH

serves one


3 pieces thinly sliced whole grain bread
2 tablespoons natural almond butter
1 tart apple, cut into thin strips
4 slices bacon, cooked until crisp
1 teaspoon olive oil
pinch of coarse sea salt

Toast bread; spread 1 tablespoon almond butter on each of 2 slices. Lay apple over almond butter. Top each piece with 2 slices crisp bacon. Drizzle with olive oil and a sprinkle of sea salt if desired.

Assemble sandwich by stacking toast, with a plain slice in the middle, to form a classic double-layer club.


bacon recipe courtesy of: Frances Boswell, O, The Oprah Magazine, September 2010

2370. BACON MESQUITE CHILIES & CHERRIES CHOCOLATE MUFFINS

makes 15 muffins


1-3/4 cups gluten free or regular flour
¼ cup mesquite flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum (note: can be omitted if not making gluten free muffins)
2/3 cup granulated sugar
¼ cup plus 3 tablespoons milk
¼ cup plus 3 tablespoons canola oil
2 large eggs
½ teaspoon vanilla extract
4 pieces bacon, cooked and drained on a paper towel
1-3.2 oz Chocolove Chilies & Cherries in Dark Chocolate bar*
15 pecan halves

*You can substitute ½ cup of regular chocolate chips or other chocolate though the sweetness of the cherries and heat of the chilies is a perfect addition to the flavor of these muffins.

Preheat oven to 350 degrees. Prepare muffin tin with muffin papers or by greasing the muffin pan cavities. Position rack in the middle of the oven.

Sift together the regular/gluten free flour, mesquite flour, baking powder, baking soda, xanthan gum into a large mixing bowl. Add sugar to flour mixture and stir to combine.

In a separate bowl combine the milk, canola oil. Beat in eggs and add the vanilla extract.

Slice the bacon strips across into thin strips. Remove and discard any fatty portions.

Chop the chocolate bar into chocolate chip size pieces. I sliced it across the bar and then the opposite way to make the size I desired.

Add the liquid mixture to the dry mixture. Stir in bacon and chocolate until combined.

Fill muffin cups two thirds full. Place a pecan half on the top of each muffin.

Bake for 18 minutes or until muffins are golden in color. Let cool on a cooling rack.


bacon recipe courtesy of: Boulder Locavore, Colorado, April 15, 2011