2214. BACON, LETTUCE and CUCUMBER SANDWICH with SPICY CUMIN-MINT MAYO

yields 4 sandwiches


1 pound thick-sliced bacon
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon minced fresh garlic
1 1/2 cups prepared mayonnaise
1 big handful fresh mint leaves
Kosher salt and freshly ground black pepper
8 slices country white bread
1 English cucumber, sliced 1/4-inch thick
1/2 head iceberg lettuce, sliced thin

In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste.

Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy!


bacon recipe courtesy of: Aarti Sequeria, "Lunch Trucks with Paula," Food Network Star, Food Network

2213. ROASTED OYSTERS with LEEKS and BACON

1 teaspoon softened butter
4 ounces sliced bacon, chopped
2 cloves garlic, crushed
8 cups fresh leeks, white part only, diced about 1/2-inch square
3/4 cup white wine
3/4 cup light fish stock (chicken stock can be substituted)
2/3 cup heavy cream
1 tablespoon chopped tarragon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
Salt and ground black pepper
2 pounds kosher salt for roasting
32 medium-size oysters, scrubbed well twice, then soaked in ice water for 1 hour

Preheat the oven to 400 degrees. Add the butter, bacon, and garlic to a large saucepan set over medium heat, and sauté for 2 minutes. Add the leeks, and sweat without coloring, until soft, about 8 minutes. Add the wine, and reduce until the pan is dry. Add the stock, and reduce until dry. Add the cream; reduce until all the ingredients come together as one. Add the tarragon, nutmeg, and cayenne, and season with salt and pepper. Discard the garlic, and keep mixture warm.

Spread a layer of salt over a baking sheet. Set all the oysters into salt, rounded side down so tops are level. Roast in the oven until the top shell loosens and the oyster starts to open, about 15 minutes. Using a butter knife, carefully remove the top shell, scraping the shell as you go to detach the oyster, making sure not to lose any liquid in the oyster shell. Divide the leek mixture, about 1 tablespoon per oyster, evenly over the roasted oysters and return to oven for 5 minutes. Serve immediately.


bacon recipe courtesy of: Chef Ed Brown, eighty one, 45 West 81st Street, New York, New York 10024, 212-873-8181

2212. SAGE FRIED CHICKEN and BACON WAFFLES

yields 1 large serving


Sage Fried Chicken:
2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached)
1 egg, beaten
2 cups cornflakes
2 teaspoons freshly minced sage (mixed with cornflakes)

Bacon Waffles:
nonstick cooking spray
5 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
2 tablespoons salt
3 eggs
2 cups buttermilk
2 cups milk
2 tablespoons vanilla extract
1/2 cup melted, unsalted butter
4 slices hardwood bacon, cooked
2 pieces sage fried chicken
maple syrup, optional
fried leeks, for garnish, optional
rosemary sprigs, for garnish, optional

To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.

To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.


bacon recipe courtesy of: Hash House A Go Go | Rachael Ray, "Las Vegas," Rachael's Vacation, Food Network

2211. SWEDISH POTATO PANCAKES with BACON, LINGONBERRY JAM and CARROTS

makes six servings


1 cup flour
1 teaspoon salt
1 1/4 cup milk
1 egg
1 3/4 lb firm potatoes
16 oz salted bacon
lingonberry jam
fresh carrots

Whip together the flour and salt. Slowly add in the milk. Once mixed, add the egg. Peel the potatoes and shred. Add to the milk/flour mixture and mix well. Slice (if needed) and cook the bacon until desired crispiness. Add some butter to a pan and scoop in 1/4 cup of the potato dough. Flatten it out over the pan. Cook a few minutes, and then flip when the underside is golden brown. Serve the warm pancakes with bacon, lingonberry jam, and fresh carrots.


bacon recipe courtesy of: Jenny Ström, for Swedish Freak

2210. SHRIMP RISOTTO with BACON GREMOLATA

serves four


Shrimp Stock:
1 pound large shrimp, peeled and deveined - set aside. Reserve shells
2 cups water
1 1/2 cups chicken broth
1 shallot, peeled and cut into 4 pieces
6 peppercorns
1 bay leaf
small bunch (a couple of sprigs) fresh parsley

Place the shrimp shells, water, broth, shallot, peppercorns, bay leaf and parsley in a large stock pot. Bring to a small boil and simmer for 15-20 minutes. Strain the stock through a sieve and discard vegetables and shells.

Place stock in a large heavy saucepan. Keep warm over low heat.


Risotto:
2 tablespoons plus 2 tablespoons unsalted butter
1/3 cup shallots, chopped
1 cup arborio rice
1/2 cup dry white wine
1 cup steamed, diced asparagus spears
nutmeg - a few good grinds
salt to taste
2 tablespoons grated Parmesan cheese

Bacon Gremolata:
4 strips bacon, cooked until crisp and drained
2 tablespoons fresh parsley, minced
1 tablespoon lemon zest (about 1/2 lemon)
1/2 teaspoon garlic, minced

Break bacon into small pieces, toss with the parsley, lemon zest and garlic. Set Aside

Melt butter in a large saucepan. Add shallots and saute over medium heat until transparent, about 2 minutes. Add rice and continue to saute another 2 minutes. Rice will turn from white to almost opaque. Add wine and cook until almost all the liquid is evaporated. Add shrimp stock by 1/2 cup full, cooking after each addition until almost all the liquid is absorbed, stirring constantly. This should take about 20-25 minutes.

Stir in shrimp and asparagus and cook until the shrimp are pink and firm. Stir in a few good grinds of fresh nutmeg. Take off heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese.

Spoon into shallow bowls and top with the bacon gremolata.


bacon recipe courtesy of: The Good Cook, Petitchef, May 18, 2010

2209. POTATO GRATIN with BACON, GREEN GARLIC and GRUYERE

serves 6 to 8


½ cup bacon, cut in 1/8-by-1/8-by-2-inch sticks
¼ cup minced green garlic, white and light green parts only
1¼ cups heavy cream
Salt and freshly ground black pepper
2 pounds russet potatoes
1 cup grated Gruyère

Preheat the oven to 350 degrees. In a medium saucepan over medium heat, cook the bacon until it just starts to brown. Stir in the green garlic, and then add the cream. Heat until just warm. Season generously with salt and pepper. (It should taste a bit oversalted, in order to season the potatoes.)

Peel the potatoes and cut into 1/8-inch-thick slices. Overlap about a quarter of the slices along the bottom of an 8-inch square baking pan.

Pour about a quarter of the garlic-bacon cream over the potatoes, making sure the bacon is evenly distributed. Repeat making layers with the remaining potatoes and cream. Press the potatoes gently to compact them. Sprinkle with the Gruyère and bake until the top is golden brown and the potatoes are just tender, 50 to 60 minutes. Let rest for 5 minutes before serving.


bacon recipe courtesy of: Daniel Patterson, "Garlic Defanged" | "Food: The Way We Eat," The New York Times, May 18, 2008

2208. GREEN GARLIC, BACON and THYME SAVORY SCONES with WHITE PEPPER MAPLE GLAZE

makes 12 scones


Scone
3/4 cup full fat sour cream
2 tablespoon flaxmeal
2 large eggs
2 large egg yolks
8 oz of thick cut bacon
2 medium green garlic stalks
3/4 cup corn starch
1/4 cup plus 2 tablespoons potato flour (not potato starch)
1/4 cup plus 3 tablespoons millet flour
3/4 cup garbanzo bean flour (sometimes called chickpea flour, gram flour or besan) plus more for dusting and forming scones
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoon chopped fresh thyme
1/2 cup, 1 stick unsalted butter
1 egg white plus 1 tablespoon of water for pastry glaze

Maple Glaze
1 tablespoon butter
3 tablespoon maple syrup (grade B if available)
1/2 cup confectioners’ (powdered) sugar, sifted
1 teaspoon white pepper

Preheat the oven to 350˚F. Line a baking sheet with a silpat or piece of parchment paper.

Place the sour cream, eggs and egg yolk in a small bowl and stir in the flaxmeal until incorporated. Put aside to let the flax meal absorb some of the liquid.

Cut off the white part and 1 inch of the green part of the green garlic stalk (discarding the rest of the stalk). Then slice lengthwise and chop the green garlic into 1/2 inch slices. You should have roughly 1 cup. Then chop the bacon into small 1/4 inch pieces and cook them in a skillet on medium heat until just crispy and the edges are starting to carmelize. Then place the chopped green garlic in the same skillet and sauté it with the bacon until fragrant, about 1 minute longer. Remove from heat and place in a bowl lined with paper towels to absorb bacon oil.

Place the corn starch, potato flour, millet flour, garbanzo bean flour, salt, pepper and thyme in a large mixing bowl. Taking a balloon whisk, vigorously stir the dry ingredients until well blended and uniform in color.

Cut the butter into 1/2 inch cubes and add them to dry ingredients. Using your hand, rub the butter into the dry ingredients, until the mixture starts to look pebbly. Add the bacon and green garlic to the dry ingredients and stir with a large spatula to evenly distribute.

Add the sour cream & egg wet ingredients, and using a spatula, mix to create a dough. It will be wet and sticky, but since there is no gluten to toughen the flour, you don’t have to worry about overmixing.

Generously sprinkle a flat surface with garbanzo bean flour and then scrape the dough onto the flour. Split in half and roll one part of the dough around on the flour and then flatten into a disk, about 6 inches in diameter. Cut the disk into 6 pie wedge pieces. Repeat with the second half, using more garbanzo bean flour if needed.

Beat together the egg white and 1 tablespoon of water until foamy. Place the scones about two inches apart on the baking sheet. Brush each scone with the egg wash and bake in the preheated oven for 18 – 20 minutes, or until the top of the scone starts to get golden brown and a toothpick inserted into the middle comes out clean.

After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds. Be careful that the maple syrup doesn’t boil over. Pull out the syrup and stir until the butter is melted. If it isn’t warm enough to melt all the butter, microwave for another 15 seconds. If you prefer, you can also heat the syrup and butter on a stovetop until the butter melts. Add the sifted confectioners’ sugar and the white pepper and stir until smooth.

Once the glaze is done, move the scones to a cooling rack. While the scones are still warm, brush the glaze over them, to thinly coat the top. Serve warm or let cool to room temperature.


bacon recipe courtesy of: Irvin, Eat the Love, San Francisco, California, May 4, 2011

2207. BACON PIZZA with GREEN GARLIC

yields two large pizzas


1 pound pizza dough (store-bought or homemade)
4 teaspoons olive oil
3 stalks green garlic, chopped
6 slices bacon, cooked and crumbled
1/2 lb fresh mozzarella cheese, thinly sliced
salt and pepper

Preheat oven to 500 degrees or its highest temperature. Put two sheet pans in the oven while it's heating up - you want the sheet pans good and hot before you put the pizza on them. This helps crisp the crust.On a piece of parchment paper, roll out half the pizza dough. You can flatten and stretch the dough by hand or roll it with a rolling pin - it doesn't really matter. Get it nice and thin. Spread 2 tsp of the olive oil on the dough with your fingers or the back of a spoon, leaving a small border around the edges. Lay half the mozzarella slices on the dough with a little room between them. You don't want a solid sheet of cheese, ideally, although this part is really to taste. If you like more cheese, use more.Sprinkle half the chopped green garlic and the bacon over the pizza, then drizzle it with the olive oil. Sprinkle the pizza with salt and pepper. Repeat with the rest of the ingredients for the second pizza. Carefully carry each pizza on the parchment paper and put the whole thing, paper and all, right on a hot sheet pan. (It may be easier to remove the sheet pans from the oven - use oven mitts! - and slide the parchment paper from the counter onto the pan.) Bake the pizzas about 10 minutes, or until the cheese is melted and browned and the crust is golden and crisp. Cut and serve immediately.


bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, May 21, 2011

2206. CRISPY BLACK BEAN and BACON TACOS

serves 4 to 6 as a hefty snack or a simple meal


6 slices bacon
1 small white onion, finely chopped
1 1/2 cups seasoned, cooked black beans (either canned or homemade), drained of most of their cooking liquid
2 to 3 pickled jalapenos or canned chipotle chiles en adobo, stemmed, seeded & finely chopped
A sprinkling of salt
Vegetable oil to a depth of 1/2 inch for frying
12 very thin factory-made tortillas
2/3 cup crumbled Mexican queso fresco or pressed, salted farmer’s cheese
6 good-size romaine leaves
1 1/2 tablespoons cider vinegar
1 large tomato, cored & chopped into 1/4-inch dice

In a large (10- to 12-inch heavy skillet, lay out the bacon & fry over medium heat, turning when browned underneath, until thoroughly crisp, about 10 minutes. Remove to a paper towel-lined plate. Pour off all but a thin coating of drippings.

Add the onion to the pan & cook, stirring regularly, until deep golden, about 10 minutes. Stir in the beans, then coarsely mash with a bean or potato masher or the back of a wooden spoon. Crumble the bacon & add half of it to the beans along with the chiles; stir over the heat until quite thick, about 5 minutes. Taste & season with salt. Cool.

Clean the skillet, pour in the oil & heat over medium-high. When hot, one by one, quick-fry the tortillas for several seconds to soften, then remove them with tongs & pat thoroughly dry on paper towels. Stack the blotted tortillas together, & remove the oil from the heat.

Spoon 2 Tbs of the black-bean mixture down the center of each tortilla, sprinkle each with about 1/2 Tbs of the cheese, & roll up. Cover with plastic wrap.

Return the oil to between medium & medium-high heat, you should have at least 1/4 inch of it in your skillet. Slice the romaine crosswise into 3/8-inch ribbons & toss with the vinegar & a little salt.

When the oil is very hot (it shouldn’t be smoking; 375 degrees on a deep-fry thermometer is just right), fry the taquitos 4 at a time, being sure to lay them into the hot oil flap-side down. When crispy underneath, about 2 minutes, flip them over & fry on the other side, 1 to 2 minutes more. Remove from the oil with tongs or a slotted spatula, drain on paper towels & tip them to ensure no oil is inside. Keep warm in a low oven until all are fried.

Spread the lettuce on top a serving platter (or divide it between individual plates) & top with the taquitos. Spoon the chopped tomato down he center of the tacos, sprinkle with the remaining cheese & bacon & carry the whole assembly to the table


bacon recipe courtesy of: Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless. Scribner, 1996 | Taste and Tell, June 4, 2010

2205. STUFFED JALAPENO with NEUFCHATEL CHEESE wrapped in BACON

6 jalapenos
6 slices bacon
4 oz Neufchatel cheese

Cut jalapenos in half and clean out the seeds and membrane. You now have 12 halves. Fill each half with Neufchatel cheese so it's level with the top. Take the six pieces of bacon and cut in half and wrap each piece with bacon and secure with tooth pics. Bake in the oven at 400 degrees for 15-18 minutes until done. Let cool slightly.

bacon recipe courtesy of: izzet, Fat to Skinny Forum, June 13, 2010

2204. EDAMAME with BACON and SHALLOTS

yields six servings


4 pieces of bacon, diced
1 shallot, minced
1 garlic clove, minced
2 8 oz packages frozen shelled edamame, steamed
1/2 teaspoon kosher salt
1 tablespoon olive oil
Splash of red wine vinegar

In a large skillet over medium high heat, add bacon, shallot and garlic. Saute and cook until bacon is crisp, about 5 minutes. Remove pan from heat and add edamame, salt, olive oil and red wine vinegar.


bacon recipe courtesy of: Whitney Ingram, Rookie Cookie, June 21, 2010

2203. SPICE-CRUSTED CHAR over SUCCOTASH with CRISP BACON

makes four servings


1 teaspoon seafood seasoning
2 tablespoons finely chopped fresh thyme
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
2 tablespoons canola oil
4 bacon slices
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 1/2 teaspoons minced garlic
1 1/2 cups fresh or frozen whole kernel corn, thawed
1 1/2 cups fully cooked, shelled frozen edamame
1 1/2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh thyme sprigs

Combine first 4 ingredients; rub evenly over char fillets. Cook fillets, seasoned side down, in hot oil in a heavy ovenproof skillet over medium-high heat 2 minutes or until golden brown. Turn fillets over; place pan in oven, and bake at 425° for 5 to 9 minutes (depending on thickness of fillets) or until fish flakes with a fork.

Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

Sauté onion, red bell pepper, and garlic in hot drippings 3 minutes or until tender. Add corn and edamame; sauté 2 to 3 minutes or until hot. Remove from heat, and stir in chopped thyme, kosher salt, and black pepper. Divide succotash evenly among 4 individual plates or bowls; top with fillets, and sprinkle with crumbled bacon. Garnish, if desired.


bacon recipe courtesy of: Lorelle Del Matto, Coastal Living, April 2009

2202. BUTTER LETTUCE SALAD with PEPPERED BACON, D'ANJOU PEARS, CANDIED WALNUTS and GORGONZOLA VINAIGRETTE

serves eight


1 head butter lettuce, torn into bite-size pieces
1 D'Anjou pear, sliced
2 strips of peppered bacon, cooked and chopped into pieces
1/2 cup candied walnuts

Dressing:
1 clove garlic
1 teaspoon thyme leaves
1 small shallot
1/4 cup crumbled gorgonzola
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground pepper

Put all of the salad dressing ingredients in a blender and blend well. Toss the greens with half the dressing, then add the walnuts, bacon and pear slices. Taste. If the salad needs more dressing, add a little bit at a time. Gently toss one more time and serve.


bacon recipe courtesy of: Caroline Fey, Mariposa Kitchen, San Francisco, California

2201. PASTA with BACON, MIZUNA and HAZELNUTS

makes 6 servings


8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts

In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.

Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)

Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.


bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009

2200. SPICED PARSNIP and BACON CAKE

4 parsnips, cut into 3-cm chunks
3 tablespoons butter
4 rashers rindless streaky bacon, cut into lardons
1 red chilli, finely chopped
2 shallots, finely chopped
1 teaspoon garam masala

For the dressing
1 tablespoon wholegrain mustard
1/2 teaspoon honey
3 tablespoons cream
green salad, to serve

Bring a saucepan of water to the boil, turn down the heat, and simmer the parsnips for 15 minutes, until they are tender. Tip into a colander, drain well and mash with a fork.

Melt 2 tablespoons of the butter in a non-stick frying pan, add the bacon and fry until golden. Add the chilli and chopped shallots, continue cooking for about 2 minutes. Stir in the garam masala and remove the pan from the heat. Preheat an oven to 180C/gas 4.

Combine the mashed parsnips with the bacon mixture. Grease a 20cm round cake tin with the remaining 1 tablespoon of butter. Pile the parsnip mixture into the tin and flatten the top with a spatula. Bake for about 20 minutes, or until the top of the savoury cake is crisp and golden.

While the cake is baking, combine the mustard, honey and cream together in a small saucepan, over a low heat. Remove the pan from the heat as soon as the mixture reaches boiling point.

Remove the cake from the oven, cool slightly and turn out onto a board. Cut into wedges and serve with the warm honey dressing. An ideal accompaniment to this dish would be a crisp green salad.


bacon recipe courtesy of: Frank Bordoni, Great Food Live, Good Food Channel, UKTV

2199. BACON, APPLE and CHEDDAR BREAKFAST PANINI

serves two


2 cinnamon raisin English muffins, split in half lengthwise
8 apple slices
4 slices thick cut bacon, precooked
2 slices sharp cheddar cheese

Preheat panini grill to medium-high heat (375 degrees). Arrange a layer of apple slices inside the bottom halves of the English muffin. Top with 2 slices of bacon and 1 slice of cheese on each and close the panini with the top muffin halves. Grill for 5-7 minutes until the cheese is melted. Serve immediately and enjoy!


bacon recipe courtesy of: Sandie, Inn Cuisine, September 23, 2008 | from Kathy, Panini Happy

2198. WILTED MESCLUN and CHEVRE with ROASTED TOMATO and BACON VINAIGRETTE

3 cups mixed greens and 3 cups baby spinach combined in a large bowl
1 small red onion, peeled and sliced 1/2″ thick
4 strips bacon, cut into 1/2″ pieces
1 large heirloom tomato, cut in half
1/4 cup olive oil
2 cloves garlic, peeled and chopped fine
1/4 cup combination of chopped parsley and thyme
3 ounces of crumbled Ile de France goat chevre plus extra for garnish

For the vinaigrette:
1/2 cup cooked, crumbled bacon
1/4 cup roasted tomato skins
3/4 cup dry sherry
1/4 cup apple cider vinegar
1 cup walnut oil or olive oil
2 tsp honey
1 tsp dijon mustard
Salt and pepper to taste

Pre-heat oven to 350 degrees F. In a medium sized bowl, toss together heirloom tomato, first part of olive oil, chopped garlic and herbs, and sprinkle lightly with salt and pepper. When thoroughly covered with herbs and oil, place tomatoes on a baking pan, reserving the leftover oil, herbs and garlic in the bowl for the vinaigrette. Place pan in oven and roast for 20 minutes, or until skins are wrinkled. When finished, remove tomatoes from oven and let cool, 6 minutes. Carefully peel the skin and reserve for the vinaigrette.

While the tomatoes are roasting, in a medium sized skillet on medium heat, render the fat from the chopped bacon by cooking, 8 minutes. When bacon is crisp and cooked, remove from pan to a paper towel. Retain at least 2 tablespoons of bacon fat, and while the pan is still at medium heat, cook onions until soft, 10 minutes. Remove onions from pan and set aside. Continuing the pan on medium heat, add sherry and apple cider vinegar, reduce and heat through, 3 minutes. Remove pan from heat and set aside.

In a food processor, add crumbled, cooked bacon, roasted tomato skins, heated sherry and apple cider vinegar and pulse until bacon and skins are rendered to tiny pieces. Add mustard, pulse. While processing, slowly drizzle oil into vinegar blend until fully integrated. Add reserved tomato marinade, pulse. Add honey and pulse. Salt and pepper to taste. When completed, pour finished vinaigrette into a medium sized pan over medium heat and heat through until vinaigrette is gently bubbling. Remove quickly and set aside.

Add cooked onions and goat cheese to the mixed greens and toss gently. Add half of the heated vinaigrette to the greens and fold continuously. Add rest of vinaigrette, if necessary, until all of the greens are lightly coated with vinaigrette and slightly softened. Pile greens on a plate, top with roasted tomato, and add additional goat cheese for garnish.


bacon recipe courtesy of: Cynthia, Cook of Ages, September 30, 2008

2197. WHITE BEAN SOUP with BACON and SPICY MERGUEZ SAUSAGE

serves six


⅔ cup white haricot beans, soaked overnight in twice their volume of cold water
1 quart chicken stock
1 cinnamon stick
3 tablespoons olive oil
2½ oz. bacon, diced
1 medium yellow onion, finely chopped
1 stick celery, finely chopped
3 ripe tomatoes, skinned, deseeded, and finely chopped
1 teaspoon honey
1 teaspoon thyme leaves
zest of ½ lemon
1 tablespoon hazelnut oil
salt and pepper
1 cup spinach leaves, shredded
6 merguez sausages, grilled and sliced
⅔ cup roasted hazelnuts, peeled and crushed

Drain the haricot beans and place them in a pan with the chicken stock and cinnamon stick. Bring to a boil, then lower the heat and simmer for 1 to 2 hours until the beans are tender; cooking time will depend on their age and freshness.

In a frying pan, heat the olive oil and sauté the bacon, onion, garlic, and celery for about 4 minutes until they are lightly colored and softened. Add the mix to the beans and stock with the tomatoes, honey, thyme, lemon zest, and hazelnut oil.

To serve, bring the soup to a boil and season generously with salt and pepper to taste. Throw in the shredded spinach leaves, then garnish with slices of the merguez sausage and crushed hazelnuts.


bacon recipe courtesy of: Artichoke to Za’atar: Modern Middle Eastern Food Greg Malouf and Lucy Malouf. University of California Press, 2008

2196. STIR FRIED STEAMED RICE with BACON and MAITAKE MUSHROOMS

serves four


3.5 oz. of maitake mushrooms
4 strips of bacon
1 shoot of scallion
1/2 carrot, peeled
1 small green pepper
2 eggs, slightly beaten
2 cups of steamed rice
4 tablespoons of vegetable oil
salt & pepper and soy sauce to taste

Chop maitake mushrooms, carrot, scallion, pepper and bacon. Add 2 tablespoons of vegetable oil to a wok at high heat. Stir fry 2 eggs and remove to a separate container. Add 2 additional tablespoons of vegetable oil to the wok, add scallion, carrot and bacon. Stir fry the mixture. Add rice, mushrooms and green pepper, stir fry. Add salt, pepper and soy sauce to taste. Add egg, stir fry and serve.


bacon recipe courtesy of: Yukiguni Maitake Corporation of America, 200 Midway Park Drive, Middletown, New York 10940

2195. BACON MACADAMIA CINNAMON ROLLS

serves 2-4


12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough
butter

Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.

Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.

Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.

Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.


bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009

2194. CRISPY DUCK LEG SALAD with POACHED PEARS and a WARM BACON VINAIGRETTE

yields four servings


Duck Confit
1 clove garlic, peeled and roughly chopped
1 bay leaf
4 tablespoons coarse sea salt
1 1/2 teaspoons black peppercorns
4x4 duck legs, thighs attached
1 pound rendered duck fat

Pears
3 pears, peeled, cored and cut into large dice
4 cups simple syrup
1 lemon

Vinaigrette
2 tablespoons olive oil
2 shallots, finely chopped
1 garlic clove, peeled and finely minced
3/4 cup diced double smoked bacon
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup hazelnut oil
1/4 cup grape seed oil
1 tablespoon rice vinegar

Salad
2 butter lettuce
1/4 cup finely sliced radicchio
lemon, juice only
1 tablespoon extra virgin olive oil
1/2 cup Roquefort cheese, crumbled
1/4 cup toasted walnut pieces

Duck Confit: Mix together garlic, bay leaf, thyme, coarse sea salt and peppercorns in a roasting pan. Rub the seasonings onto duck legs and arrange them in one layer in the pan. Cover and refrigerate for 12 hours. Preheat the oven to 250 - 275 F. Take out duck from the refrigerator. Melt rendered duck fat (or lard) in a saucepan on medium heat and pour over duck legs, covering them completely. Cover the roasting pan with aluminum foil, shiny side in. Bake in the oven for 2 to 3 hours, or until the meat falls from the bone. Remove from the oven and allow duck to cool in the fat. Place duck legs in an airtight container and cover with duck fat strained through a fine-mesh sieve. Can be prepared ahead up to this point; will keep in the refrigerator for up to 1 month or in the freezer for up to 1 year.

Pears: Place simple syrup in a large saucepan. Cut lemon in half and squeeze juice into simple syrup and also add lemon pieces. Add diced pears and bring to a simmer for about 20 – 25 minutes or until tender (can be easily pierced with a paring knife). Remove from heat and allow to cool in liquid.

Vinaigrette: In a large fry pan heat olive oil over medium heat. Add shallots and garlic and sauté for about 2 to 3 minutes, stirring occasionally as not to brown. Add bacon and cook until crisp. Stir in brown sugar and remove from heat. Add balsamic and Dijon mustard. Mix in hazelnut oil, grape seed oil, and rice vinegar. Return to heat for about 1 minute and keep warm.

Salad: Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.

Assembly: Preheat the oven to 350 F. Remove duck legs from fat, wiping off excess with a paper towel, and place on a baking sheet or in an oven proof fry pan. Put in the oven for 10 to 15 minutes to heat through and to crisp skin. Remove from the oven and keep warm. In a large stainless steel bowl, add salad greens, lemon juice and season with salt and freshly ground white pepper. Drizzle in olive oil and toss together. Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.


bacon recipe courtesy of: Rob Feenie, New Classics with Chef Rob Feenie, Food Network Canada

2193. EGG and BACON BUCKWHEAT CREPES

makes 4 servings


a 1/4-pound piece slab bacon
vegetable oil for brushing skillet
Buckwheat Crêpe Batter (recipe below), half reserved for another use
4 large eggs
2 cups coarsely grated Gruyère (about 8 ounces)

Buckwheat Batter
makes 8 crêpes
2 tablespoons unsalted butter
3/4 cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 large eggs

In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes.


Cut bacon into strips about 1/8 inch wide and 1 inch long. In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.

Preheat broiler.

Brush a 10-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking. Remove skillet from heat. Working quickly, stir batter and fill a 1/4-cup measure. Pour batter into skillet, tilting and rotating skillet quickly to cover bottom. Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute. Turn crêpe over and break 1 egg onto center. Sprinkle one-fourth Gruyère and one-fourth bacon over egg and season with salt and pepper. Fold in edge of crêpe to form a square, leaving egg exposed, and cook about 30 seconds. Slide crêpe from skillet onto a large baking sheet.

Make 3 more crêpes with remaining batter, eggs, cheese, and bacon in same manner, brushing skillet lightly with oil before cooking each crêpe. Broil crêpes 4 to 5 inches from heat until egg whites are set, about 30 seconds.


bacon recipe courtesy of: Gourmet, August 1997

2192. HERBED NEW POTATOES with FIDDLEHEADS and BACON

serves four


12 small new potatoes with skins on, washed
2 quarts water
1 teaspoon salt
24 fiddleheads, cleaned and trimmed
6 slices bacon, chopped
3 tablespoons finely chopped onion
1 clove garlic, minced
1 tablespoon chopped fresh savory
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme

Boil the potatoes in salted water for 5 minutes, then add the fiddleheads and cook about 15 minutes or until both are crisp-tender. Drain and transfer to a warm bowl.

Meanwhile, sauté the bacon in a medium skillet until crisp. Drain it on paper towels. Pour off all but 2 teaspoons of fat. Sauté the garlic in the fat until soft.

Add the bacon, garlic, and herbs to the cooked potatoes and fiddleheads; toss well. Serve hot or at room temperature.


bacon recipe courtesy of: Pat Crocker, Hanover, Ontario, Canada | "The Queen of Spring: Fiddlehead," Herb Companion Magazine, April/May 2000

2191. BAHAMIAN LOBSTER and BACON RAGOUT

makes 6 servings


Three 1-pound live lobsters
4 thick slices streaky bacon, diced
1 medium onion, chopped
1 celery rib, chopped
1/2 medium green bell pepper, seeded and chopped
1/4 cup tomato paste
4 large ripe tomatoes, peeled, seeded, and diced, with juices included
1/2 teaspoon fresh thyme leaves
1 small jalapeno pepper, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon water
Boiled long-grain white rice

In a large stockpot, bring about 8 inches of water to a rolling boil and plunge the lobsters head-first into the water. Reduce the heat to low, cover, and steam the lobsters about 7 minutes. Remove from the water with tongs, crack the shells with a mallet or hammer, and, when cool enough to handle, shred the lobster meat and set aside.

In a large skillet, fry the bacon over moderate heat just till it renders most of its fat, add the onion, celery, and bell pepper, and stir about 5 minutes. Add the lobster meat, tomato paste, tomatoes, thyme, jalapeno, and salt and pepper and stir till the mixture is soft, 8 to 10 minutes. Add the water and stir about 3 minutes longer.

Serve the ragout hot over mounds of rice.


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

2190. RACLETTE with SMOKED BACON and FINE HERB SALAD

serves four


1kg small bintje potatoes, scrubbed
100 ml olive oil
1 onion, thinly sliced
200 grams smoked bacon, cut into lardons
2 tablespoons thyme, plus extra to serve
400 grams raclette, thinly sliced (see note)

To serve: cornichons and pickled onions

Fine herb salad
1 cup (loosely packed) micro herbs, such as cress
½ cup (loosely packed) each dill, flat-leaf parsley and chives
2 tablespoons each lemon juice and extra-virgin olive oil

Cook potatoes in boiling salted water until tender (25-35 minutes), drain, cool slightly, peel, coarsely chop and set aside.

Meanwhile, heat half the olive oil in a frying pan over medium heat, add onion and bacon, sauté until onion is tender (10-12 minutes). Remove from pan, set aside, keep warm. Wipe pan clean, increase heat to high, add remaining oil and fry potato in batches until golden and crisp (3-5 minutes). Meanwhile, preheat grill to high heat. Combine potato, onion mixture and thyme in a 2-litre shallow ovenproof serving bowl, scatter with raclette, season to taste and grill until golden and bubbling (3-5 minutes).

Meanwhile, for fine herb salad, combine herbs in a bowl, set aside. Whisk lemon juice and extra-virgin olive oil together in a separate bowl, season to taste and gently toss through salad. Serve with hot raclette, cornichons and pickled onions.


bacon recipe courtesy of: Emma Knowles & Alice Storey, Australian Gourmet Traveller, June 2010

2189. DEVILED KIDNEYS with BACON and MUSHROOMS

serves two


4 lamb’s kidneys
1 tablespoon plain flour
¼ teaspoon cayenne pepper
Olive oil
4 rashers of streaky bacon, finely chopped
2 shallots, peeled and finely chopped
Knob of butter
4 large open chestnut mushrooms, roughly sliced
2 teaspoons dijon mustard
1 tablespoon red wine vinegar
100ml crème fraîche
2 tablespoons chopped parsley
Hot buttered toast
1 lemon

If the kidneys are still covered in a veil-like membrane, puncture it with the point of a knife and peel it away. Slice the kidneys in half and, using a sharp knife or a pair of scissors, carefully cut away the white tubes and gristle from the middle. Don’t leave any or the kidneys will be tough.

Cut each prepared half-kidney into two or three pieces. Throw into a polythene bag (one without holes in the bottom) with the flour and cayenne, and shake until the kidneys are lightly coated.

Heat a splash of oil in a frying pan, add the bacon and shallots and soften for about 5 minutes. Throw in a good knob of butter, then add the kidneys and mushrooms. Cook the kidneys for 2 minutes on each side – when you turn them, give the mushrooms a good stir. Stir in the mustard and vinegar (watch your eyes, vinegar steam is vicious), bubble briefly, then add the crème fraîche and half the parsley. Cook for a minute or so more until the sauce is hot and bubbling. Adjust the seasoning and scatter with the remaining parsley. Pile on to the hot buttered toast, squeeze a bit of lemon juice over the top, then dive in.


bacon recipe courtesy of: Lucas Hollweg, The Times | The Sunday Times, 1 Virginia Street, London, E98 1XY, March 30, 2008

2188. MINI SPINACH, BACON and JARLSBERG QUICHE

6 slices of white bread
cooking spray
4 eggs
half and half (enough to make 2 cups in the blender)
salt and pepper
grated nutmeg
a few handfuls of fresh baby spinach
1 small red onion diced
4 ounces cremini mushrooms
6 slices cooked bacon crumbled
1 cup shredded Jarlsberg
chopped flat leaf parsley

Saute the red onion and mushrooms in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add the spinach to the pan and cook until they are wilted. Set aside. This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Press the bread rounds into the bottom of the pan. Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley. Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper. Blend well. The custard mixture will be foamy and light. Pour the egg mixture over the spinach. Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.


bacon recipe courtesy of: Bree, Baked Bree, Sacramento, California, April 1, 2011

2187. TOMATO BACON ROTINI

serves six


6 ounces rotini
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2-3/4 cup milk
1-1/2 cup grated Parmesan cheese
8 slices bacon, cooked and crumbled
2 medium tomatoes, chopped

Cook pasta according to package directions. Drain, cover and set aside. In a large saucepan, melt margarine or butter. Stir in flour, salt and pepper; blend in milk. Cook, stirring constantly, until thickened and bubbly. Add in cheese, bacon, tomatoes and pasta; toss to coat. Heat through and serve immediately.


bacon recipe courtesy of: Mueller's Pasta, Jersey City, New Jersey

2186. POPPY SEED CHICKEN and BACON BAKE

serves four


3 medium sized chicken breasts, cooked and cubed
3/4 cup sour cream
2 small cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1 small onion chopped into quarters
1/4 cup butter
1 tablespoon poppy seeds
1 teaspoon celery salt
2 teaspoons minced garlic
Juice from 1 1/2 lemons
2 teaspoons pepper
2 teaspoons salt
4 rashers of bacon roughly chopped

Pre-heat oven to 230 degrees. Boil cubed chicken with salt, 1 tsp of pepper, onion. Mix crushed biscuits into large bowl with poppy seeds. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through. Melt butter and stir through crushed biscuits. Cover casserole dish mix with crushed biscuits. Bake for 30 minutes, until browned & sauce is bubbly. Serve with rice or vegetables.


bacon recipe courtesy of: Simon T. Small, Tummy Crumble, June 17, 2010

2185. SPAGHETTI and MEATBALLS in BACON VODKA SAUCE

Kosher salt
12-16 oz pasta
16-24 meatballs, thawed if frozen
3-6 slices bacon
1 small yellow onion, chopped
1-2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta.

Fry bacon until crisp in a large skillet. Remove to paper towels. Add the onion and shallots to the bacon drippings in the skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Crumble the bacon into the skillet over the onions and add the meatballs, cooking until the meatballs are warmed. Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes. Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.


bacon recipe courtesy of: Krista, Krista's Kitchen, March 9, 2011

2184. OAT-CRUSTED POTATO CAKES with BACON

serves four


1kg floury potatoes
75 grams porridge oats
50 grams wholemeal flour
smoked back bacon, 2 rashers per person, grilled
rapeseed oil for shallow frying

Cook the potatoes in boiling water for 10-15 minutes until tender. Drain and return to the pan and mash. Allow to cool slightly. Stir in 50 grams of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats. Heat the rapeseed oil in a large frying pan and fry the potato cakes for 2 minutes on each side.


bacon recipe courtesy of: Good Food Ireland, Ballykelly House, Drinagh, Wexford, Ireland