2153. CHICKEN BACON CAESAR CALZONES

pizza dough for one large pizza
2 chicken breasts, roasted and chopped
8 slices of bacon, fried and crumbled
1 cup Caesar dressing
1/3 cup Parmesan cheese, plus extra for top
4 ounces Mozzarella cheese
1 teaspoon freshly ground pepper
2 tablespoons butter, melted

Preheat oven to 400 degrees. Combine chicken, crumbled bacon, dressing and Parmesan Cheese in a medium bowl. Set aside. Cut pizza dough into four sections. Roll out into rounds on a floured surface. Top 1/2 of one pizza round with filling. Top filling with 1/4 of Mozzarella cheese. Fold over dough to form half moon shape. Using a fork, press edges down to completely seal. Repeat process with remaining dough, cheese and filling. Place calzones onto a greased cookie sheet. Bake at 400 degrees for 20 minutes. Remove calzones from oven and lightly brush with melted butter. Sprinkle with Parmesan cheese. Return to oven and bake for 5 additional minutes. Serve immediately.


bacon recipe courtesy of: Sarah, Short Stop, October 22, 2009

2152. CORN BREAD DRESSING with PECANS and BACON

makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey


12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes
2 cups coarsely chopped toasted pecans
1/2 cup coarsely chopped parsley
1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
2 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
1 tablespoon rubbed sage
1 1/2 teaspoons dried leaf thyme, crumbled
6 cups chicken broth or stock
3 extra-large eggs, well beaten
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.


bacon recipe courtesy of: A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson. William Morrow Cookbooks, 2007

2151. LEEK and BACON PAPPARDELLE with MUSHROOM PANGRATTATO

For the pappardelle:
300 grams pasta flour
3 medium eggs
1/2 teaspoon olive oil

For the Mushroom Pangrattato:
6 slices of stale bread
10 grams dried mushrooms (e.g, porcini)
olive oil
2 cloves garlic, sliced
a few fresh rosemary leaves

For the sauce:
2 tablespoons olive oil
3 rashers smoked back bacon, chopped
3 large leeks, washed and finely sliced
2 cloves garlic, chopped
1 sprig fresh thyme
1 glass white wine
500 ml chicken or vegetable stock
parmesan, grated
25 grams butter

Start off by making the pasta dough, and leave to rest in the fridge for 30 minutes. For the sauce, heat the oil in the pan and fry off the bacon until it just starts to color. Add the leeks, garlic and thyme and sweat for a few minutes. Add the white wine and bring to the boil for 30 seconds before adding the stock. Bring back to the boil, season with salt & pepper and simmer, covered until the leeks soften (15 minutes), stirring occasionally. Make the pangrattato by blitzing the stale bread and dried mushrooms in a food processor to form fine crumbs. In a frying pan, heat 2 tbsp olive oil and add the garlic and rosemary. Cook for a few seconds. Add the crumb mixture and a little salt and pepper. Gently fry off until crunchy and golden brown, but don’t allow to stick or burn. Rollout the pasta and cut into ribbons, 20mm wide (pappardelle). Cook pasta in boiling water for 2-3 minutes, until al dente. Drain (but reserve some of the liquid) the pasta into the leek sauce. Toss the pasta in the sauce, adding the parmesan, butter and a little reserved pasta water to make a sauce if necessary. Check seasoning. Dish up the pasta and sprinkle with the mushroom pangrattato


bacon recipe courtesy of: James Bonfield, James's Recipes, March 21, 2010

2150. TERRINE of HARE with BACON

serves 8-10


1 hare
1 onion
salt
pepper
pinch of grated nutmeg
1/3 pint red wine
1 egg, beaten
6 streaky bacon rashers, rinded and stretched
flour and water paste

Remove the hare meat from the bones and mince it with the onion. Add salt, pepper, the nutmeg, wine and egg and beat well. Line an earthenware terrine with 4 of the bacon rashers. Spoon in the hare mixture and smooth the top, then cover with the remaining bacon rashers. Put the lid on the dish and seal with the flour and water paste. Place the dish in a roasting tin of hot water and bake in a preheated moderate oven 350°F Gas Mark 4 for 1 1/2 hours. Leave to cool before unsealing.


bacon recipe courtesy of: COOKITSIMPLY.com

2149. SPINACH, BACON and CASHEW STUFFING

makes 8 servings


6 slices bacon, chopped
1/3 cup butter
1 large sweet onion , diced
1/4 cup minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 bag (8 oz/227 g) fresh spinach, trimmed
7 cups cubed crustless sour dough bread, (about 1 loaf)
1/2 cup coarsely chopped unsalted cashews
1 cup chicken stock
3/4 cup whipping cream
3 eggs

In skillet, fry bacon over medium heat until crisp. Drain on paper towel-lined plate. Drain fat from pan. In same pan, melt butter over medium heat; fry onion, sage, salt and pepper, stirring often, until very soft and just beginning to brown, about 6 minutes. Add spinach, in batches and stirring until wilted. Scrape into large bowl. Add bread and cashews to bowl. In small bowl, whisk together chicken stock, cream and eggs; pour over bread mixture, tossing to coat. Scrape into 13- x 9-inch (3 L) glass baking dish, smoothing top. Cover and refrigerate until evenly soaked, at least 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Bake in 400°F (200°C) oven, covered, for 20 minutes; uncover and bake until crusty and knife inserted into centre comes out clean, about 20 minutes. Cut into squares.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living, # Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100, Toronto, Ontario M2N 6S7

2148. BACON-WRAPPED APRICOTS with SAGE

makes twenty-four


24 small fresh sage leaves
24 large dried apricots
8 slices bacon, cut crosswise into thirds
2 tablespoons pure maple syrup
toothpicks, for serving

Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet. Bake until the bacon is beginning to crisp, 6 to 8 minutes per side. Remove from oven and brush with the maple syrup. Serve with toothpicks.


bacon recipe courtesy of: Kate Merker and Sara Quessenberry, Real Simple, December 2009

2147. BACON and KALE MINESTRA

yields four servings


1 tablespoon extra-virgin olive oil
1/3 pound smoky bacon (about 6 slices), chopped
1/2 pound red potatoes, cut into small cubes
1 large onion, chopped
3 cloves garlic, finely chopped
1 pound kale or tuscan kale (lacinato), stemmed and shredded or chopped
6 cups chicken stock
One 15.5-ounce can cannellini beans, rinsed
1/8 teaspoon freshly grated nutmeg
Salt and pepper
Grated parmigiano-reggiano cheese, for serving

In a soup pot, heat the extra-virgin olive oil, 1 turn of the pan, over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Stir in the potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes.

Stir in the chicken stock, beans and nutmeg; season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve in shallow bowls with the cheese on top.


bacon recipe courtesy of: Rachael Ray, "30-Minute Meals," Everyday with Rachael Ray, December/January 2010

2146. ROASTED BUTTERNUT SQUASH LASAGNA with GOAT CHEESE, BACON and FRIED SAGE

serves 6


6 slices of uncooked bacon
1 1/2 cup smashed roasted butternut squash
8 ounces soft goat cheese
1/3 cup ricotta cheese
1 egg
2 tablespoons minced fresh sage or 1/2 tsp dried ground sage + 2 sprigs fresh sage to fry for garnish
1/4 teaspoon Kosher salt
1/8 teaspoon coarsely ground black pepper
3 cups marinara sauce (around 25 ounces)
9 no-boil lasagna noodles
2 cups shredded mozzarella and Provolone cheeses

Preheat oven to 375 degrees F. Ask a question about this step. Fry the bacon (sliced or whole, whichever you prefer) in a medium saucepan over medium heat until it crisps up. Remove bacon with a slotted spoon and set aside. Ask a question about this step. Meanwhile, remove leaves from the 2 sprigs of fresh sage and add to the hot bacon drippings after you remove the cooked bacon. Fry for about 45 seconds or so until they, too, crisp up. Remove fried leaves from skillet and set aside with cooked bacon bits. Ask a question about this step. In a small bowl combine the goat cheese, ricotta cheese, egg, 2 T minced fresh sage, salt & pepper. Mix thoroughly. Set aside. Ask a question about this step. Prepare an 11x7 inch casserole dish with nonstick spray and add spread a couple spoonfuls of marinara sauce in the bottom. Put a layer of lasagna noodles over the sauce. I used three, but I had to break one to make it fit. Spread about 1/2 cup smashed squash over noodles, followed by 1/3 of the goat cheese mixture, 1/3 of the marinara sauce and 1/2 cup shredded mozzarella. Repeat layering two more times with remaining ingredients and top with remaining mozzarella cheese. Ask a question about this step. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake, uncovered, for another 15 minutes until everything is bubbly, heated through, and the cheese begins to turn golden brown. Remove from the oven and top with reserved bacon bits and fried sage. Allow to rest for about 10 minutes before slicing. Ask a question about this step.

NOTES:This obviously goes much faster if the squash is roasted ahead of time. It also freezes well. To roast a butternut squash, preheat the oven to 400 degrees F. Slice the squash in half, discarding seeds and gunk from the center. At this point you can either place it face-up on a baking sheet and drizzle with olive oil or face-down in a casserole dish and fill the dish with about 1/2-inch of water. Bake for about 40-70 minutes, depending on the size of your squash. When it's done, it should easily pierce with a fork. Allow it to cool, then scrape the flesh from the skin, discarding the skin. Mash, then proceed with recipe. This method works for just about any type of squash. Ask a question about this step.


bacon recipe courtesy of: perrysplate, California, food52

2145. WARM SALAD of TEA-SMOKED TROUT with CRISPY BACON, FRISEE and HORSERADISH

serves 6-8


For the tea-smoked trout
6oz demerara sugar
6oz long grain rice
leaves from 14 tea bags
olive oil, to drizzle
11½-12½oz fresh trout, heads removed
salt and freshly ground black pepper

For the dressing
3½fl oz fish stock
3½fl oz double cream
2 tablespoons creamed horseradish sauce, from a jar
3½fl oz cider
salt and freshly ground black pepper

For the salad
8oz smoked streaky bacon, rind removed
1oz butter
1 Golden Delicious apple, thinly sliced
7oz frisée lettuce, torn
4 tablespoons chopped parsley
2 tablespoons chopped chives
extra virgin olive oil, to drizzle

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

For the tea-smoked trout, put the sugar, rice and tea leaves into a bowl and mix together. Line a wok with heavy-duty kitchen foil and pour the mixture on top. Cover with another layer of foil, drizzle over some olive oil and place the trout on top. Season with salt and freshly ground black pepper, then cover with another sheet of foil, sealing it tightly around the edges. Place on the hob over a moderate heat and leave the trout to smoke for a few minutes. Set aside. (CAUTION: tea-smoking generates a lot of smoke. Cook in a well-ventilated area.)

For the dressing, bring the stock to the boil in a saucepan and continue to boil, uncovered, until reduced by half. Leave to cool.

Whip the cream until stiff peaks form, then fold in the creamed horseradish, the cooled fish stock and cider. Season to taste with salt and freshly ground black pepper.

For the salad, place the bacon on a baking tray and cook in the oven until crisp.

Meanwhile, heat the butter in a frying pan and cook the apple slices until soft and golden.

Remove the bacon from the oven and, when cold enough to handle, break into bite-size pieces.

Arrange the frisée lettuce on serving plates. Scatter the bacon on top, drizzle over some of the dressing, then scatter over the apple slices and chopped herbs. Spoon over the remainder of the dressing and top with the smoked trout. Drizzle with a little olive oil and serve immediately.


bacon recipe courtesy of: James Martin, Stately Suppers, BBC-Food

2144. WATERMELON SALAD with BASIL and BACON

makes 6 servings


6 cups cut watermelon
2 cups quartered fresh strawberries
2 green apples, cored and diced
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 slices cooked and cooled bacon, crumbled
1/4 cup thinly sliced fresh basil

In a large bowl, combine the watermelon, strawberries and apples. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Drizzle the mixture over the fruit, then gently toss to combine. Scatter the bacon and basil over the salad. Serve immediately at room temperature.


bacon recipe courtesy of: J.M. Hirsch, The Seattle Times, August 12, 2010

2143. ASIAN PEAR, MACHE, FETA and BACON SALAD with COARSE-GRAIN MUSTARD and MOLASSES

For the Vinaigrette:
1 1/2 tablespoons coarse grain mustard
1/2 teaspoon molasses
1/4 teaspoon (packed) brown sugar
2 tablespoons red wine vinegar
1/4 teaspoon freshly cracked black pepper
pinch kosher salt
3 tablespoons olive oil

For the Salad:
1 Asian pear, core removed, sliced thin
5–6 cups mache, can substitute any green
1/2 cup feta, crumbled
4 slices cooked bacon, crumbled

For the Peppery Candied Walnuts:
1 cup walnuts
2 tablespoons light corn syrup
1 tablespoon (packed) brown sugar
3/4 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1/8 teaspoon red pepper fakes

For the Salad: In a large mixing bowl, whisk together all ingredients for the vinaigrette except olive oil until thoroughly combined. While continuing to whisk constantly, slowly drizzle in olive oil to form an emulsifed vinaigrette. Adjust seasoning to taste with kosher salt and freshly cracked black pepper. Reserve 1 1/2 tablespoons of dressing for garnish. Add mache and sliced pear to vinaigrette and toss to coat. Divide salad evenly among four plates. Sprinkle each salad with crumbled feta, bacon, and candied walnuts (see below). To garnish, drizzle a teaspoon of reserved vinaigrette around the perimeter of the plate.

For the Peppery Candied Walnuts: Preheat oven to 350 degrees and spray a baking sheet with cooking spray. Mix together all candied walnut ingredients in abowl until walnuts are evenly coated. Pour walnuts onto prepared baking sheet and scatter into a single layer. Bake at 350 degrees for 10 to 15 minutes until nuts turn a deep golden. Stir every 5 minutes to prevent nuts from burning. Remove from oven. Cool nuts completely on the pan. Store in an airtight container at room temperature.


bacon recipe courtesy of: ifood.tv

2142. SMOKED CARP CHOWDER with BACON

1 1/2 lb. smoked carp
1/2 lb. bacon
1 large onion, sliced
4 medium potatoes
4 cups milk
1 bay leaf
salt and pepper to taste

Brown bacon in pot, add onion and cook till clear. Add potatoes, and enough water to just cover. Add some salt and pepper to taste and simmer until potatoes are almost done. Add milk and fish and simmer for 15 min. Thicken a bit if desired with a reaux made from equal amounts of butter and flour, melt butter and mix in flour, stir in a bit at a time, stirring until thickness is where you want it.


bacon recipe courtesy of: Bowfishing Association of Illinois

2141. FIDDLEHEAD FERN and BACON SAUTE

makes four side dishes


1 pound fiddlehead ferns
2 tablespoons olive oil
butter (optional)
2 cloves finely chopped garlic (optional)
¼ cup bacon, cut into ¼ inch cubes (optional)
Kosher or sea salt and ground black pepper

Trim the dark ends from the stems and wash the fiddleheads in a coarse strainer using a strong stream of water. Place them in a large bowl of water and swirl them around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a kitchen towel, rubbing off any remaining chaff.

Heat oil in a sauté pan over medium – high heat. Add the bacon and cook, stirring until lightly browned. Add ferns and garlic and cook, covered, for 3 – 4 minutes. Uncover and cook for an additional 3 – 4 minutes or until they are tender but still are slightly crunchy. Add salt and pepper to taste and swirl in some butter if you wish. Serve immediately. If you make extra, they make an interesting addition to a mixed salad or soups and stews. Because they are fully cooked, add them at the last minute to hot dishes.


bacon recipe courtesy of: Charlie Burke, Weather Hill Farm, Sanbornton, New Hampshire | Food Writer for The Heart of New England

2140. MUENSTER and BACON GRILLED CHEESE on ROSEMARY OLIVE OIL BREAD

makes three servings


1 loaf of rosemary olive oil bread
butter
muenster cheese
1 lb bacon, fully cooked
sliced tomatoes, optional
avocado slices, optional
flavored mayonnaise (like chipotle mayo), optional

Butter one side of each slice of bread and set aside. Preheat a Panini press, George Foreman grill, pancake griddle, or large pan on the stove. Slice the Muenster cheese (if you haven’t bought the pre-sliced variety). Slice tomatoes and avocado (if using). Put buttered bread butter-side down on whatever appliance you are using to heat the sandwich. If you’re using a flavored mayo, slather the non-buttered side of the bread with mayo. Layer with cheese, bacon, and whatever else you are using. Finish with another layer of cheese and top with the other piece of bread, butter side up. Cook according to specification for whatever appliance you’re using.


bacon recipe courtesy of: Le Food Snob, October 12, 2010

2139. BACON, ROASTED TOMATO and PROVOLONE PANINI

1 pint grape or cherry tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup prepared pesto
12 slices bacon
4 slices provolone cheese
8 slices 12-grain or other hearty bread

Preheat oven to 450 degrees. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar, salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for 10 to 12 minutes or until the tomato skins burst. Remove from oven and gently mash with a potato masher.

Meanwhile, cook bacon in a large skillet until crisp; drain on paper towels. Combine mayonnaise and pesto in a small bowl; set aside.

To assemble sandwiches, spread each slice of bread with the pesto mayonnaise. Top 4 slices with a piece of cheese, three slices of bacon, a quarter of the roasted tomatoes, and another slice of bread.

Cook on a panini press until bread is slightly browned and crisp.


bacon recipe courtesy of: Cassie, Cassie Craves, October 15, 2010

2138. BEEF and BACON STROGANOFF

makes six servings


1 pound lean ground beef (90% lean)
5 thick-sliced bacon strips, chopped
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted
2 tablespoons Worcestershire sauce
1 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon paprika
6 cups uncooked egg noodles
1 cup (8 ounces) sour cream
2 teaspoons prepared horseradish
1/2 cup shredded white cheddar cheese
minced fresh parsley, optional

In a large skillet over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink; drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.

Meanwhile, cook noodles according to package directions; drain.

Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired. Yield: 6 servings.


bacon recipe courtesy of: Taste of Home, February/March 2010

2137. SPAGHETTI with CLAMS, TUNA and BACON

makes four servings


1/3 pound bacon, chopped
5 cloves garlic, minced
1 pound dried spaghetti
1/2 cup chicken broth
1 can (6 1/2 oz.) chopped clams
1 can (2 1/4 oz.) sliced black olives, drained
1 can (6 oz.) water-packed albacore tuna, drained and flaked
Lemon wedges
Minced parsley

In a covered pan over high heat, begin heating enough water to cook spaghetti. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic after 5 minutes; cook until bacon has browned, 8 to 10 minutes. Drain all but 2 tablespoons of fat from the pan.

When water is boiling, add spaghetti; cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, and olives. Bring bacon mixture to a boil over high heat; cover and keep warm.

Drain pasta well; toss with bacon mixture and tuna. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.


bacon recipe courtesy of: Sunset, March 1997

2136. BAKED POTATOES stuffed with BACON, ANCHOVIES and SAGE

makes four servings


4 medium-sized waxy potatoes, skin left on
olive oil
sea salt
4 slices bacon
8 fresh sage leaves
4 good-quality anchovy fillets in oil, drained
1 clove garlic, peeled and sliced lengthwise
1 lemon

Preheat oven to 400 degrees. Stick one end of a pineapple or apple corer, or a conventional peeler,

into a potato and twist it round and round as you cut through, as if you were coring an apple — essentially you’re trying to carve out a tube from inside the potato. Keep the cores as you will use them as plugs later. Prick each potato a few times with a fork and rub them in a little olive oil and sea salt.

Lay out the stuffing for each potato: a slice of bacon topped with 2 sage leaves, an anchovy fillet and a sliver of garlic. Grate over some lemon zest. Fold and twist the stuffing together into a little sausage shape and stuff into each potato. Don’t worry if you have bits sticking out at either end.

Cut the potato plugs in half and stuff them back in either end of each potato to keep the stuffing in place. They will stick out a little, but this is fine. Put the potatoes on a baking tray and bake about an hour, turning them every so often, until crisp, golden and cooked.


bacon recipe courtesy of: Jamie Oliver, Cook with Jamie | Carolyn Jung, Buffalo News.com, One News Plaza, PO Box 100, Buffalo, New York 14240, August 20, 2010

2135. BACON-WRAPPED MEDALLIONS of ALBACORE with a GINGER TERIYAKI MARINADE

4 8 oz. albacore loin steaks (boneless, skinless, steaks cross cut from the loin.) approx. 1-1.5 inches thick
1 lb. bacon
¼ stick butter
½ cup soy sauce
½ cup sake
2 tablespoons lemon juice
1 tablespoon fresh peeled and grated ginger
1 teaspoon minced garlic
2 tablespoons brown sugar
A dash of fresh ground pepper

After rinsing your steaks, pat dry with a paper towel. Carefully wrap 1-2 strips of bacon around the medallions somewhat tightly, secure with toothpicks. Place Medallions into a glass dish set aside.

Mix all other ingredients into a Pyrex measuring cup, and microwave for 1 minute. Let stand 1 minute. Pour ½ the mixture atop the medallions and let marinate 15 minutes.

Lightly oil your hot clean grill. Barbecue the steaks approx. 6 minutes, and flip. Drizzle remainder of reserved marinade over the steaks after flipped, Let cook 4 minutes additional, remove from heat and serve.


bacon recipe courtesy of: Giovanni's Fish Market & Galley, 1001 Front Street, Morro Bay, California 93442

2134. BACON-WRAPPED RACK of VENISON

makes four servings


One 1 1/2-pound rack of venison
4 garlic cloves, smashed
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup plus 2 tablespoons coarsely chopped cilantro
6 thin slices of smoky bacon (3 ounces)
1/2 cup chicken stock or canned low-sodium broth
1 tablespoon unsalted butter

Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.

Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.

Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.

Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.

Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.

Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, and serve.


bacon recipe courtesy of: The Food & Wine Test Kitchen, "America's Powerhouse Wines," October 2001

2133. GEORGIA OKRA, TOMATO and BACON MULL

makes 6 servings


2 pounds fresh small okra, washed and stems removed
6 slices lean bacon (any style), cut into small pieces
2 medium onions, chopped
6 large, ripe tomatoes, peeled and chopped
1 tablespoon fresh thyme leaves
2 teaspoons salt
freshly ground black pepper to taste
Tabasco sauce to taste

Place the okra in a large saucepan, add enough water to cover, bring to a boil, reduce the heat to moderately low, and simmer till tender, about 10 minutes. Drain the okra in a colander.

In a large skillet, fry the bacon over moderate heat till crisp and drain on paper towels. Pour off all but 2 tablespoons of the grease, add the onions, and stir for about 10 minutes. Add the tomatoes, thyme, and salt, season with pepper and Tabasco, stir well, reduce the heat to low, and simmer till the tomatoes are soft, about 20 minutes. Add the okra and bacon, stir gently, and simmer about 10 minutes longer before serving hot.


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

2132. ACORN SQUASH CROSTINI with CRISPY BACON and SAGE

serves fifteen


1 large (1.5 pound) acorn squash, halved, seeds scooped out
4 tablespoons butter
Kosher salt
freshly ground black pepper
¼ cup whole milk
½ pound bacon, roughly chopped
30 sage leaves
1 baguette, thinly sliced on the bias

Preheat oven to 375°F. Place squash in parchment-lined baking pan. Melt 2 tablespoons butter in microwave and brush squash thoroughly, pouring any extra into squash cavity. Sprinkle with salt and pepper. Bake for 30-40 minutes, until the squash halves are easily pierced with knife.

Cool until easy to handle. Scoop out flesh and transfer to food processor. Add milk and process until smooth. Taste for salt, adding more as necessary. Set aside (this can be done up to 2 days in advance).

Meanwhile, place bacon and sage in baking pan and toss with small drizzle of olive oil. Season lightly with some salt and pepper. Bake for 15-20 minutes, until bacon has rendered all its fat, and sage is dark and crispy. Set aside.

Arrange bread slices on a baking sheet and brush lightly with olive oil. Toast in the oven for about 5 minutes, until crusty, but not browned.

In medium frying pan over medium heat, melt remaining 2 tablespoons butter. When butter has melted and is slightly foamy, give it a stir. Continue cooking until light golden brown, about 1 minute longer, then immediately add squash puree and stir to combine.

Scoop 1 tablespoon of the warm squash mixture onto each slice of bread. Top with a piece of crispy bacon and sage, and serve.


bacon recipe courtesy of: Phoebe Lapine and Cara Eisenpress, Big Girls Small Kitchen | Serious Eats, December 21, 2010

2131. FROZEN PEANUT BUTTER PIE with CANDIED BACON

serves eight


7 bacon slices (about 6 ounces)
3/4 cup sugar, divided
1/8 teaspoon ground cinnamon
about 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs)
3/4 stick unsalted butter, melted
1 cup milk
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1 1/4 cups chilled heavy cream
1/3 cup salted roasted peanuts, finely chopped

a 10-inch pie plate (6-cup capacity)

Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.

Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.

Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.

Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally.

Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.

Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.

NOTE: Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.


bacon recipe courtesy of: Andrea Albin, Gourmet.com, from the 2000s Recipes + Menus archive

2130. BAKED ALASKAN POLLOCK with BACON on an ASPARAGUS RAGOUT

serves four


320 grams Alaskan pollock fillets
4 slices Serrano ham
400 grams green and white asparagus
0.2 liters cream
butter
salt and pepper
Sichuan pepper
cornflour

Asparagus ragout: Trim the asparagus, cover the trimmed tough ends with water and boil for about 10 to 15 minutes to make the stock. Decant the liquid into a pan, mix in the cream and reduce to about half the quantity over a low heat. Thicken with cornflour.

Cut the asparagus stalks into bite-size pieces and simmer in the asparagus sauce for about 12 to 15 minutes. The asparagus gives off quite a lot of liquid, so the sauce needs to be thick to start with.

Pollock: Season the pollock with salt and pepper and fry in olive oil and butter for 2 to 3 minutes each side.

Lay the thin slices of ham on the hot fish (they give the dish a rich flavour) and serve on a bed of asparagus ragout.


bacon recipe courtesy of: Marine Stewardship Council, MSC Head Office (Worldwide), 3rd floor, Mountbarrow House, 6-20 Elizabeth Street, London SW1W 9RB UK

2129. SIRLOIN TIP MOOSE ROAST with BACON and DIJON MUSTARD

sirloin tip moose roast (2-3 pound)
1 whole bulb garlic, coarsely chopped
3/4 cup beef broth
3 tablespoons Dijon mustard
1/2 cup red wine
3/4 cup water
1 medium onion coarsely chopped
freshly ground pepper
2 slices bacon
6 drops liquid smoke
2 sticks celery (halved)

Combine all ingredients in your slow cooker. I set up the roast with the bacon on top so the fat will add flavor to the roast. Cook your roast covered for about 8 hours on low or until you reach your required doneness. When done, remove from slow-cooker, let stand for 5-10 minute before cutting. If you don't do this all the juice will run out of the meat. Strain the ingredients from the slow cooker, and make your gravy add some potato water as you see fit.


bacon recipe courtesy of: Mark, all-about-moose.com

2128. COBB SALAD TURKEY BURGERS with BACON and OVEN FRIES

yields four servings


4 large Idaho potatoes, cut into wedges
1 tablespoon grill seasoning
2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
1/2 cup crumbled blue cheese
1/4 cup sour cream
few dashes hot sauce
1 tablespoon chives, chopped
salt and freshly ground black pepper
2 avocados, pitted and fruit removed from the skin
juice of 1 lime
2 pounds ground turkey breast
2 cloves garlic, finely chopped or grated
4 to 6 sundried tomatoes, reconstituted for a few minutes in a bowl of hot water and chopped
1/4 cup chopped parsley
8 slices center-cut bacon
4 sandwich-size English muffins, toasted
2 hard-boiled eggs, peeled and sliced
1 large pickle, sliced lengthwise
1 small red onion, thinly sliced

Preheat oven to 400ºF.

Place potato wedges on a baking sheet and drizzle with some EVOO. Sprinkle grill seasoning over them and toss to evenly coat. Transfer to the oven and roast, turning occasionally, until golden brown and crispy, about 50 minutes.

While the potatoes are roasting, combine the blue cheese, sour cream and chives in a small mixing bowl. Season with salt and freshly ground black pepper and set it aside to top the burger.
Step

In another small mixing bowl, mash the avocado with a fork. Add the lime juice, hot sauce and some salt and freshly ground black pepper, and mix to combine. Set aside while you prepare the burgers.
Step

Heat 2 tablespoons EVOO, about 2 turns of the pan, in a large skillet over medium-high heat. While it heats, combine the turkey, garlic, chopped sundried tomatoes and parsley in a small bowl. Season the mixture with salt and pepper and mix well with your hands. Pat the meat down gently in the bowl and use the side of your hand to divide it into four portions. Scoop out one portion and shape it into a patty, then place it into the hot skillet. Place the other three burgers into the pan and cook them through, 4-5 minutes per side.

Once you get all the burgers into the pan, place the bacon slices onto a baking sheet and toss them into the oven with the potatoes until crispy and golden brown, 6-8 minutes.
Step

When the burgers and bacon are finished, spread the avocado mixture over four English muffin bottom halves. Top each half with a burger and divide the blue cheese mixture between the four burgers. Top each one off with a few slices of hard-boiled egg, pickle and onion, and cap them off with the other English muffin half. Serve these babies up with some oven fries and enjoy!


bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, December 7, 2007

2127. GOAT CHEESE PANNA COTTA with BACON SYRUP and CASHEWS

makes eight servings


3 cups cream
1 cup goat’s milk
1 envelope powdered gelatin, bloomed in 3 tablespoons water
7 ounces goat cheese
1 packed cup of 1/4-inch diced bacon
3/4 cup maple syrup, B-grade
2 tablespoons toasted, crushed cashews
few pinches of Maldon sea salt
handful of small arugula leaves

Gently heat the cream and milk in a saucepan. When hot, whisk in the bloomed gelatin. Whisk in the goat cheese until the mixture is smooth, and pour into 8 4-ounce molds. Chill in the refrigerator for at least 4 hours, preferably 12.

Cook the bacon in a skillet until crisp. Deglaze the pan with 1 cup water and the maple syrup and reduce until two cups remain. Strain, discard the bacon, and return the syrup to a small saucepan and whisk over high heat for 3 to 4 minutes, until the syrup thickens. Allow to cool, whisking occasionally to make sure the fat does not separate. Once refrigerated, the syrup will thicken further. Bring to room temperature. Unmold the panna cottas onto 8 plates and drizzle with syrup. Sprinkle with cashews and sea salt, and garnish with arugula.


bacon recipe courtesy of: Chef Wylie Dufresne, wd~50, 50 Clinton Street, New York, New York 10002, (212) 477-2900

2126. GLUTEN-FREE MAPLE OAT BACON PANCAKES

makes 12-14 pancakes


12 slices thick cut bacon (preferably nitrate free)
3 ounces certified gluten-free oats (3/4 cup plus 2 tablespoons)
3 ounces superfine brown rice flour (3/4 cup)
2 ounces tapioca starch (1/2 cup)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 ounces low fat buttermilk (1 cup)
4 ounces egg (2 large eggs)
2 ounces maple flavored agave (1/4 cup)
1 ounce bacon grease (2 tablespoons)

Preheat oven to 200 degrees to keep the pancakes warm.

Cut the bacon in half lengthwise and then cut into ½ inch pieces. Put in a large, cold skillet and turn the heat to medium. Cook the bacon, stirring frequently, until browned and crispy, about 10 minutes. Remove the bacon pieces from the grease with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon grease for the batter and a little for greasing the pancake griddle.

Put the oats in a blender or food processor and grind to a powder. Add the brown rice flour, tapioca starch, baking powder and soda, salt, buttermilk, eggs, maple agave and the 1 tablespoon reserved bacon grease. Blend until combined, scraping down the sides of the blender or food processor once or twice. Let batter sit for 10 minutes to thicken slightly. Reserve a small handful of the bacon pieces for garnish and fold the rest into the batter.

Heat a griddle or large skillet over medium-low heat. Brush with some reserved bacon grease and pour or ladle about ¼ cup of batter out for each pancake. Cook until the edges of the pancake start to look dry and there are some holes in the top of the pancakes, about 1½ minutes. Flip and cook until the bottoms are browned and the pancakes feel firm to the touch, about another minute. Put pancakes on a plate and keep warm in the oven while cooking the remaining batter.

Serve the pancakes topped with the reserved bacon bits and more maple syrup.


bacon recipe courtesy of: Carol Kicinski, Simply Gluten Free: Gluten Free Recipes and Food Blog, March 2, 2011

2125. ROAST COD with COCKLES, BACON and LEEK

serves one


vegetable oil, for shallow-frying
1 cod fillet, (150g)
freshly ground salt and black pepper
200 grams cockles, in their shells
2 rashers smoked streaky bacon
1 leek, finely chopped
150 ml double cream
1/2 teaspoon English mustard
small handful of chopped parsley
squeeze of lemon juice

Preheat the oven to 200°C/gas 6. Heat the oil in a frying pan, season the cod with salt and freshly ground pepper and fry gently until the cod is golden on both sides. Transfer the cod to a roasting tray and roast for 5-6 minutes. Meanwhile, place the cockles in a saucepan with a little water. Cover and heat until the cockles are steamed open, discarding any that have not opened. Reserve the cockle cooking liquor and shell the cockles. In a frying pan, heat the bacon and fry gently. Add the cockle cooking liquor and the leek and cook gently until the leek is tender. Drain off two-thirds of the liquor from the cockle mixture. Add the shelled cockles, cream, mustard and parsley. Season generously with freshly ground pepper. Cook for two minutes. Place the leek and cockle mixture on a plate. Top with the roast cod portion. Season with sea salt and a squeeze of lemon juice. Serve at once.


bacon recipe courtesy of: Mitch Tonks, Good Food Live, UKTV

2124. AVOCADO-BACON SCONES with SMOKY TOMATO BUTTER

Smoky Tomato Butter
1 plum tomato
½ cup unsalted butter, softened
1 teaspoon chopped chives
½ teaspoon liquid smoke
¼ teaspoon sea salt

Avocado-Bacon Scones
4 thick slices bacon
1 ripe avocado
½ cup buttermilk, plus 2 tablespoons for brushing
2 ½ cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
1 tablespoon chopped chives
6 tablespoons cold unsalted butter, cut into pieces
Coarse salt for sprinkling

Cut an X into the bottom of the tomato. Blanche the tomato in a pan of boiling water for 10 seconds, then transfer with a slotted spoon to a bowl of ice water. Peel and core the tomato, remove the seeds and chop coarsely. Place the chopped tomato into the bowl of a food processor, along with ½ cup unsalted butter, 1 teaspoon chives, ½ teaspoon liquid smoke and ¼ teaspoon sea salt. Pulse until well-blended. Set aside.

Preheat oven to 400 degrees F.

Fry the bacon until crisp; crumble and set aside.

Mash the avocado in a small bowl; stir in 1/2 cup buttermilk and the chives.

Into a bowl, sift the flour, baking powder, sugar and salt; add the butter and blend the mixture until it resembles coarse crumbs.

Stir in the crumbled bacon and then add the avocado mixture, stirring until the mixture is sticky, yet manageable. If the dough is too sticky, add additional flour, one tablespoon at a time. If too dry, add more buttermilk. Turn the dough onto a lightly floured surface and knead for just a few seconds. Divide the dough in half and pat each half into a circle, about 6 inches in diameter. Place the circles of dough on a large baking sheet lined with a silpat or parchment paper. Cut each circle into 8 wedges and separate slightly. Brush each wedge with buttermilk and sprinkle with coarse salt.

Bake for 20-25 minutes or until just starting to turn brown. Serve warm with tomato butter.


bacon recipe courtesy of: The Dutch Baker's Daughter, May 9, 2010

2123. CHICKEN, SAUSAGE, HAM and BACON JAMBALAYA

makes 10 servings


12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham, cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
chopped fresh Italian parsley

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.


bacon recipe courtesy of: Anna Beth and Vince Chao, Bon Appétit, March 2011