2306. CHICKEN-BACON CAPRESE CUPS

yields 24 servings


1 non-stick cooking spray
1 tablespoon of white balsamic vinegar
1/4 teaspoon of kosher salt
1 teaspoon of minced garlic
8 large fresh basil leaves
8 ounces cream cheese, softened
1 tablespoon of dry italian seasoning mix from envelope
6 slices bacon, cooked and crumbled
1 cup of cooked, boneless, skinless chicken breast, diced
8 ounces of tube refrigerated crescent dough sheet
3/4 cups of shredded mozzarella cheese

Preheat oven to 350 degrees F. Lightly spray 24 mini muffin cups with no-stick cooking spray. In a medium size bowl, place the tomatoes, vinegar, salt, and garlic. Chop the basil leaves and add. Toss gently to combine;set aside. In another medium size bowl,combine the cream cheese, seasoning mix, bacon and chicken. Open crescent sheet and unroll on a flat work surface. Using a sharp knife or a pastry wheel, cut 24 even squares. Press each square into a cup of the mini muffin tins. Spoon even amounts of the chicken mixture into the cups (about 1 heaping teaspoon). Top each with even amounts of the cheese (about 1/2 teaspoon). Bake for about 14-16 minutes or until dough is light golden brown. Remove from the oven to a cooling rack. Allow to cool about 5 minutes. Remove cups from the pans and arrange on a serving tray. Top each with about 1 teaspoon of the tomato basil mixture. Serve warm.


bacon recipe courtesy of: Pamela Shank, Real Women of Philadelphia

2305. CHIPOTLE BEET GREENS and BACON SCRAMBLE

makes two servings


4 strip bacon
5 whole eggs, beaten
2 tablespoons soy cream
1 whole small onion, chopped
2 whole chipotle peppers in adobo, diced
2 bunches beet greens, chopped
goat cheese, optional
salt and pepper, to taste

Heat skillet on medium high heat and add bacon. While the bacon fries, add cream to the beaten eggs. Once bacon is crispy and cooked, remove to a paper towel to drain. Once cool, crumble. Into the bacon grease, add the onion and a dash of salt and pepper. Saute until onion is starting to turn translucent. Add chipotle peppers and beet greens. Stir occasionally to keep onions from burning and to wilt greens (if you have a lid for your skillet, use it – this will speed up the wilting process). Once the greens are wilted, add bacon back to the skillet and pour in the egg mixture as evenly as possible. Allow to set a little bit before stirring. Continue to stir until eggs are your preferred scrambled consistency (about 2-3 minutes). Top with goat cheese. Serve with potatoes or toast or both.


bacon recipe courtesy of: Michelle, Tasty Kitchen, March 10, 2011

2304. ROASTED CORN PIZZA with LEEK SOUBISE, BACON and RICOTTA

pizza dough
thick cut bacon, chopped and cooked until crisp
fresh corn, shucked, grilled or roasted and removed from the cob
ricotta cheese
Leek Soubise (recipe below)

Leek Soubise:
2 tablespoons butter
2 medium sized leeks, split sown the middle, washed, cut into 1/4-inch thick half moons
(discard most of the green parts of the leeks)
1 cup heavy cream
2 cups whole milk
salt

Melt the butter in a large sauté pan. Add the leeks and cook slowly until they have wilted down a bit, 10-15 minutes. Add the milk and cream and cook, uncovered on low heat until the milk has evaporated and the mixture is thick and creamy. This should take about 45 minutes to an hour. Add salt to taste. The original recipe says to blend the leeks once cooled, but I wanted texture, so I didn't puree the leeks.

Assemble pizza: Place pizza stone on bottom rack of the oven (if you have one). Preheat oven to 500. Shape pizza dough into desired shape and place on a floured and cornmeal dusted cookie sheet that has been flipped upside down. Spread a layer of the leek soubise on the pizza dough, next the corn, followed by spoonful’s of ricotta and last, but of course not least, the bacon. If you don't have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven and bake until crust is golden brown. If you have a pizza stone, very quickly slide the pizza from the cookie sheet to the pizza stone. Bake pizza until crust is golden brown.


bacon recipe courtesy of: Breanna, Breanna's Recipe Box, July 21, 2011

2303. PADDLEFISH STEW with BACON

makes four servings


1 lb. raw cubed paddlefish
3 bacon slices, chopped
1 medium onion, thinly sliced
1 16-oz. can whole potatoes, drained and halved
1/8 teaspoon thyme leaves
1/4 cup ketchup
1 teaspoon Worcestershire
1/4 teaspoon pepper
1 16-oz. can tomatoes

In a 2-quart saucepan over medium heat, cook bacon until just limp; add onion and cook until onion is browned. Stir in potatoes, tomatoes with their liquid, ketchup, Worcestershire, pepper and thyme. Cook 5 minutes, stirring occasionally. Add fish and cook about 10 minutes longer or until fish flakes easily when tested with a fork, stirring often.


bacon recipe courtesy of: Glendive Chamber of Commerce & Agriculture, 808 North Merrill, Glendive, Montana 59330

2302. POACHED SKATE GRENOBLOISE with SAUTEED NEW POTATOES with BACON and AUTUMN TRUFFLE

serves four


4 small skate wings, edges trimmed
good pinch of sea salt
10 black peppercorns
3 star anise
cayenne pepper
1 fresh bay leaf
1 sprig parsley
1 sprig thyme
1 lemon, peeled and sliced

To serve (optional):
mixed salad leaves
squeeze of lemon juice
splash of extra virgin olive oil

For the potatoes:
1 tablespoon olive oil
400 grams cooked new potatoes, peeled and sliced
40 grams lardons of bacon, blanched
20 grams fresh truffles, grated
4 spring onions, green part included, finely sliced
3-4 juniper berries, crushed
1 tablespoon chopped chervil
20 grams butter
black pepper

For the Grenobloise:
200 grams unsalted butter
1 heaped tablespoon capers, crushed
1 generous dash of red wine vinegar
juice of 1/2 lemons
1 tablespoon chopped flat leaf parsley
2 tablespoons small garlic croutons
black pepper

Put the skate wings in a large saucepan with enough water to cover. Add the seasonings, herbs and lemon slices. Bring to a really gentle boil, and simmer for 1-1 1/2 minutes. Remove the pan from the heat and leave the skate to finish cooking in the hot stock for 8-10 minutes.

While the skate is cooking, fry the potatoes. Heat the oil in a large non-stick frying pan over medium-high heat. Add the potato slices and fry for 1-2 minutes until they start to become nice blond colour. Add the blanched lardons and fry for another minute. Add the truffle, spring onions, juniper berries and chervil. Finish with a knob of butter and fry for 30 seconds. Season with salt and pepper, and transfer to a warm serving dish. Check the seasoning just before serving.

Now make the Grenobloise sauce. Put the butter in the same pan used for the potatoes. Melt it over medium heat until bubbling and golden nutty brown. Add the capers and cook for just a few seconds. Deglaze the pan with a splash of vinegar and lemon juice. Finish by sprinkling with the croutons and parsley. Season to taste. Immediately remove from the heat and pour into a warm jug.

Drain the skate and remove the bones. Transfer to warm serving plates. Add the potatoes and dress with the sauce. If you wish, serve with mixed salad leaves tossed in a little olive oil and lemon juice.


bacon recipe courtesy of: Pascal Proyart, Good Food Live, Good Food Channel/UK-TV

2301. SALT CODFISH with BACON and EGG-CAPER SAUCE

serves four


1 1/2 lb. salt codfish
2 strips bacon, fried and crumbled
1/4 cup American cheese, cubed
2 cups milk
2 tablespoons flour
1/4 stick butter
4 hard-boiled eggs, chopped
1 tablespoon capers
salt and fresh ground black pepper

Soak the codfish 24 hours, changing the water several times. Boil it gently for 20 minutes. Drain, remove the skin and bones and cut the fish into 2-inch squares; keep it hot. Fry the bacon until brown and crisp; drain it and crumble it.

Melt the butter in a skillet, remove from the heat and add the flour; mix well, then add the milk a little at a time, stirring constantly. Return to the fire and add the cubed cheese, capers and crumbled bacon; mix well. Place codfish pieces on heated serving plates, cover with the egg sauce and serve at once.


bacon recipe courtesy of: The Provincetown Seafood Cookbook by Howard Mitcham, page 199. Provincetown, Massachusetts: The Hermit Crab Press, 1975

2300. BACON and ONION BRATWURSTS

makes four servings


2 slices bacon
2 medium onions, sliced and separated into rings
1 medium green pepper, cut into strips
1 tablespoon Dijon mustard
4 links fully cooked bratwurst or knockwurst
4 frankfurter buns, split and toasted
Dijon mustard

In a large skillet cook bacon till crisp. Drain bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.

Cook onions and green pepper in reserved drippings, covered, over medium heat about 5 minutes or till tender, stirring occasionally. Stir in the 1 tablespoon mustard. Score bratwurst 1/4-inch deep at 1-inch intervals; add to onion mixture. Cover and cook for 10 to 12 minutes or till heated through.

Spread buns with additional mustard. Place bratwurst in buns. Top with onions and green pepper. Sprinkle with bacon.


bacon recipe courtesy of: Better Homes and Gardens' New Cook Book, page 238. Des Moines, Iowa: Better Homes and Gardens Test Kitchen, 1989

2299. CRUMBLED BRAINS and BACON

makes four servings


4-6 sets lamb's or calf's brains
1 small onion, halved (optional)
1 tablespoon vinegar
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
1 egg, beaten with 1 tablespoon water
dry breadcrumbs
oil for frying
4 oz bacon rashers, rind removed

Remove skin from brains under running cold water. Place in a saucepan and cover with cold water. Add onion, if used, vinegar and 1 teaspoon salt and bring to simmering point. Allow to simmer gently for 20 minutes. Lift brains out, drain and allow to cool. Slice brains and pat dry. Mix flour with salt and pepper and coat each piece of brain. Dip in egg and coat with breadcrumbs, pressing them on firmly. Place enough oil in a frying pan to cover base about 1/4-inch in depth. Heat and fry brains until golden on all sides. Cut bacon slices in half, roll and place on skewers. Grill until cooked. Place brains on a heated serving platter and garnish with bacon rolls.


bacon recipe courtesy of: ifood.tv

2298. MUSSEL, SCALLOP and BACON SKEWERS

makes four servings


1 medium eggplant
fine sea salt
1 1/2 teaspoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium tomatoes
16 mussels, scrubbed and beards removed
4 slices bacon, cut in half crosswise
1/4 cup unbleached all-purpose flour
1 large egg
1/2 cup plain breadcrumbs
8 sea scallops
baby lettuce for garnish (optional)
8 8-inch wooden skewers

Cut 8 (1/4-inch-thick) rounds of eggplant from widest part of vegetable (reserve remaining eggplant for another use). Heat a large non-stick skillet over medium-low heat. Add eggplant rounds in a single layer and season with generous pinch salt; cook until softened, about 3 minutes. Transfer rounds to a baking dish and drizzle with vinegar and 1 tablespoon oil; set aside.

Bring a medium pot of salted water to a boil. Add tomatoes and boil for 30 seconds; drain, peel, quarter and seed. Cut quarters in half crosswise.

In a medium saucepan, combine mussels and 1 tablespoon oil. Cook over medium heat, covered, until mussels just open wide, checking frequently after 3 minutes and transferring open mussels to a bowl using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, remove mussels from shell; discard shells.

Wrap 1 slice bacon around two mussels; repeat with remaining bacon and mussels. Heat a non-stick skillet over medium heat. Add bacon bundles to hot pan, seam-side down; cook, turning occasionally, until bacon is cooked through, about 4 minutes per side.

Place flour in a shallow bowl. Lightly beat egg in a second shallow bowl. Place breadcrumbs in a third shallow bowl. Lightly flour 1 scallop, then dip in egg, letting excess drip off, then gently press into breadcrumbs to generously coat all sides. Transfer to a large plate. Repeat with remaining scallops.

Heat remaining 1/4 cup oil in a large skillet over medium heat. Add scallops and cook, turning once, until scallops are just cooked through and breading is crisp and golden, about 8 minutes.

Remove eggplant rounds from marinade. Thread scallops, tomatoes, mussels, and folded eggplant rounds onto skewers. Serve garnished with lettuces, if using.


bacon recipe courtesy of: "Treasures from the Sea," La Cucina Italiana, pp. 38-40, July/August 2011

2297. STUFFED PORK LOIN CHOP with SWISS CHARD, BACON, SAGE and CHIANTI SAUCE

yields four servings


3 tablespoons olive oil
3 cloves garlic, lightly smashed
2 lb swiss chard, center veins removed
salt and pepper to taste
4 slices bacon cut crosswise into ½” strips
1 cup day old rustic style bread, crust removed and cut into rough pieces varying between ¼” and ½”
3 tablespoons pine nuts
8 pieces of oil-packed sun-dried tomatoes cut into ¼” dice
8 sage leaves, cut crosswise into very thin strips (chiffonade)
11⁄2 cups fruity red wine (such as a chianti)
additional sage leaves, left whole
2 sprigs thyme
2 tablespoons italian parsley, chopped
20 small round red potatoes
2 medium shallots, peeled and cut in half
1 sprig
2 boneless pork loin chops, 2 inches thick
4 additional slices bacon (left whole)
1 tablespoon vegetable oil
2 more sage leaves, finely chopped as garnish

Heat the olive oil in a large skillet set over medium-high heat. Add the smashed garlic cloves to the hot oil and swirl them around the pan. After a moment, remove the garlic cloves and discard. Add the Swiss chard, and a little salt and pepper. Cook stirring and tossing continuously until it is barely wilted, about 4 minutes. Put the chard into a colander to drain. When slightly cool use a paper towel to press out as much moisture as possible. Chop the chard and add it to a mixing bowl.

Using the same skillet, wipe the bottom and sides with a paper towel and set it over medium heat. Once the pan has reheated Add the cut bacon strips to the pan, stirring occasionally. Once it begins to brown, but is not yet crisp remove it to a paper towel lined plate to drain. Reserving the bacon fat in the skillet still set over medium heat.

Add the bread cubes and pine nuts to the skillet and cook giving the pan all of your attention until everything is toasted and golden brown. Then add the bread, pine nuts and cooled, cooked bacon to the same bowl as the Swiss chard. Add the diced sun dried tomatoes, sage chiffonade, and a pinch of pepper (salt is probably not necessary, but check). Set the stuffing aside.

Add the red wine, one whole sage leaf, one sprig of thyme, and chopped parsley to a small saucepan. Bring the mixture to a boil then lower the heat and cook until reduced to a syrupy consistency. Strain the herbs out and set the sauce aside.

Put the red potatoes, shallot halves, the remaining sprig of thyme, the sprig of rosemary and a good amount of salt into a large pot. Add enough cool water to cover the ingredients by 2 inches. Bring the pot to a boil and cook about 10 minutes. The potatoes should be cooked through, but still quite firm. Drain the potatoes and then immerse them in cool water. Set aside in the cool water while you prepare the pork.

Preheat the oven to 400 degrees F. Working with one pork chop at a time, lay one on it’s side in front of you and insert the tip of your knife into the center cutting a pocket into the chop. Making sure to leave 3 sides intact. Season the insides with salt and pepper and fill its cavity with about ¼ of the chard stuffing. Press the meat closed around the mixture, pressing to evenly distribute the stuffing. Lay the chop flat again and top with four or 5 whole sage leaves. Wrap the pork with 2 strips of raw bacon, covering the sage leaves and winding the bacon around the chop slightly overlapping. Make sure you enclose the stuffing completely. Use toothpicks to secure the ends of the bacon slices. Continue until both chops are stuffed and wrapped.

Find a pan with shallow sides (such as a cast iron skillet) that is ovenproof and large enough to hold both of the chops and all the potatoes. Use this skillet to warm the vegetable oil on a burner set to medium. Lay the chops in the pan in a single layer; cook 6-8 minutes, turning the as needed to assure even browning of the bacon. Add the potatoes to the pan surrounding the chops. It’s ok if the potatoes cover the chops somewhat. Move the pan to the preheated oven and cook another 5-7 minutes, until the pork has reached an interior temperature of 140 degrees F for medium rare. Move the chops to a cutting board and let them rest about 8 minutes. In the meantime put the potatoes on a warm serving platter.

Once the pork has rested, slice each chop on a diagonal, across the grain into ½-inch thick slices. Top the potatoes with the sliced pork and drizzle about ½ of the Chianti sauce over the chops and toss the chopped sage across the platter. Serve warm with the remaining sauce passed at the table.


bacon recipe courtesy of: Key Ingredient, Key Ingredient Corporation, PO Box 1824, Austin, Texas 78767

2296. SWORDFISH-BACON KEBABS with CILANTRO GREMOLATA

serves four


1 cup chopped cilantro
3 lemons, zested and juiced
1 tablespoon minced garlic
2 stalks lemongrass, white part only, finely minced
1/2 cup extra virgin olive oil
12 slices of bacon
1 pint cherry tomatoes
1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
4-8 long satay skewers, soaked in water
Kosher salt and freshly ground black pepper to taste
Cooking spray

Prepare a hot grill, sprayed slick. In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube. Weave the bacon in between the swordfish and tomato as you thread each onto the skewer. Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes. Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes. Plate using a satay plate and serve with remaining gremolata in dipping bowl.


bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 501: Cilantro/Bacon

2295. GRILLED CHEDDAR and BACON on RAISIN BREAD

serves four


3 tablespoons unsalted butter, softened
8 slices raisin bread
1/2 pound thinly sliced extra-sharp Cheddar cheese
8 slices bacon, cooked until crisp and drained on paper towels

On a large sheet of wax paper butter one side of each bread slice and turn slices over. Arrange Cheddar on unbuttered sides of bread, covering bread evenly, and top 4 cheese-lined slices with bacon. Flip remaining cheese-topped bread onto bacon.

Heat a non-stick skillet over moderate heat until hot and cook sandwiches in batches, pressing lightly with a metal spatula, until undersides are golden, about 1 minute. Turn sandwiches over and cook, pressing again, until undersides are golden and cheese is melted, about 1 minute.


bacon recipe courtesy of: Gourmet, March 1995

2294. PASTA CHICKEN SALAD with SUN-DRIED TOMATOES, SPINACH and BACON

5 strips bacon, fried and chopped into bite-sized pieces
3-4 green onions, chopped
1 lb tube pasta (cellentani), cooked, drained and cooled to room temperature
1 lb chicken, cooked and shredded
4 cups fresh spinach leaves, torn into bite-sized pieces
1/2 cup sun-dried tomatoes, chopped
1/2 cup mayonnaise
4 tablespoons balsamic vinegar

Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well. In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly. Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.


bacon recipe courtesy of: Leigh Anne Wilkes, your homebased mom, April 18, 2008

2293. BAGELS with BACON-CHIVE CREAM CHEESE

serves four


1/2 cup chopped chives
1 teaspoon whole milk
8 ounces regular or reduced-fat cream cheese, at room temperature
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
4 slices crispy bacon
4 bagels, sliced in half
4 thick slices tomato

In the bowl of a food processor, combine chives and milk. Pulse several times, scraping down sides with a rubber spatula. Add cream cheese in 3 batches, scraping sides as needed until well blended. Add salt and pepper. Store mixture in a plastic container. (Can be made in advance and refrigerated for 2 to 3 days.)

Crumble bacon and add to cream cheese mixture. Toast bagels, spread with cream cheese, and top with a tomato slice.


bacon recipe courtesy of: Rori Trovato, O, The Oprah Magazine, March 2003

2292. SCOTCH-MARINATED SKIRT STEAK with BACON PEANUT CRUNCH

yields four servings


For the crostini:
12 slices baguette
Extra-virgin olive oil

For the bacon peanut crisp:
4 slices bacon
1/2 cup roasted, unsalted peanuts, chopped
1/2 cup fresh cilantro leaves, chopped

For the steak:
1/2 tablespoon Italian seasoning
1/2 tablespoon ground sage
1/2 tablespoon salt
3/4 teaspoon Spanish paprika
3/4 teaspoon garlic powder
1 cup Scotch whisky
1 tablespoon Dijon mustard
1/2 pound skirt steak

Preheat the oven to 350 degrees F.

Place the baguette slices onto a baking sheet and drizzle with olive oil. Toast bread until golden brown, approximately 6 to 8 minutes.

In a saute pan over medium-high heat, cook the bacon until crisp. Remove and let cool. In a mixing bowl, crunch the bacon, add peanuts and chopped cilantro.

Preheat a grill or a grill pan to high heat.

In a large bowl, whisk together the Italian seasoning, sage, salt, paprika, garlic powder, Scotch, and mustard. Add the steak to the bowl and coat it with the marinade. Marinate the steak for at least 15 minutes. Remove the steak from the marinade and grill until medium-rare, about 4 minutes on each side. Allow the steak to rest for a few minutes, then slice it thinly, against the grain.

To assemble the dish: Spread the crostini with creme fraiche, put the steak slices on the crostini, and top with a little of the bacon and peanut crunch.


bacon recipe courtesy of: Serena Palumbo, "Retro Palm Springs," Food Network Star, Food Network

2291. ORECCHIETTE with BROCCOLI RABE, BACON and BREAD CRUMBS

yields four servings


1 pound broccoli rabe, tough ends removed, cut into 1-inch lengths
1/2 cup olive oil
1 cup fresh bread crumbs
4 slices bacon, cut crosswise into 1/4-inch strips
6 cloves garlic, minced
1/4 teaspoon dried red-pepper flakes
1 pound orecchiette
3/4 teaspoon salt

In a medium pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Drain thoroughly. In a large nonstick frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan. In the same pan, cook the bacon until crisp. Remove the bacon and drain on paper towels. Pour off all the fat. Heat the remaining 1/4 cup oil in the frying pan over moderately low heat. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute. Add the broccoli rabe and cook, stirring occasionally, until just done, about 3 minutes longer. In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain and toss with the bread crumbs, bacon, broccoli rabe, and salt.


bacon recipe courtesy of: Quick From Scratch Italian, for Food & Wine, Recipe of the Day, June 2009

2290. CREAMY CAULIFLOWER SOUP with BACON and GORGONZOLA

yields four servings


1/2 head cauliflower
3 cups broth (vegetable, mushroom or chicken)
salt, to taste
2 slices bacon
2 tablespoons crumbled gorgonzola cheese

Steam the cauliflower until very tender. In the meantime, cook the bacon until crisp. Finely mince cooked bacon. Heat the broth in the microwave. Drain the cauliflower and add to blender. Pour in the broth, blend on high until smooth. Season with salt to taste. If the soup is too thick, you can add a bit more broth. Ladle soup into bowls, garnish with bacon and gorgonzola.


bacon recipe courtesy of: Jaden Hair, Steamy Kitchen, 11523 Palm Brush Trail, Box #363, Bradenton, Florida 34202, September 20, 2010

2289. GOUDA, BACON, PEAR with BALSAMIC ONIONS SANDWICH

makes four 3″ (long) sandwiches or 12 (finger) sandwiches


6 ounces thinly sliced aged gouda, or similar
1 sliced D’Anjou pear, or similar
6 pieces cooked bacon
1 large onion, sliced
2-3 tablespoons balsamic vinegar
12″ baguette
1 teaspoon olive oil
salt & pepper to taste

Saute sliced onion in olive oil over medium-low heat until soft, 5-8 minutes. Add salt & pepper to taste. Deglaze pan with balsamic vinegar. Reduce heat to low and allow balsamic vinegar to absorb into onions, about 5 minutes.

Grill or sear sliced pears over medium-high heat, about 3 minutes a side.

On section of bread, layer aged gouda, cooked bacon, gouda, grilled pear, gouda, balsamic onions, gouda and the top piece of bread. Alternating between ingredients and Gouda ensures that your sandwich will be stuck together.

Grill or griddle over medium heat, pressing sandwich with heavy pan or sandwich press to flatten. Use caution when flipping the sandwich. Cook until cheese is melted and sandwich is warmed through.


bacon recipe courtesy of: Sara O'Donnell, Average Betty, April 26, 2011

2288. ONIONS in ORANGE MUSTARD with BACON

serves four


16 pearl onions
2 teaspoons olive oil, plus extra for drizzling
2 1/2 cups dry white wine
2 tablespoons butter
2 carrots, chopped
2 tablespoons all-purpose flour
2 tablespoons mustard
generous 1 cup bacon, diced
1/4 cup heavy cream
salt and pepper

Preheat the oven to 350 F. Place the onions in a high-sided roasting pan and drizzle with a little olive oil. Pour in 1 3/4 cups of the white wine and season with salt and pepper. Bake for about 30 minutes until the liquid has almost completely evaporated. Melt the butter in a skillet. Add the carrots and cook over low heat, stirring occasionally, for 5 minutes. Sprinkle with the flour and stir in, then add the mustard and season with salt and pepper. Cook, stirring frequently, until thickened. Heat the olive oil in another skillet. Add the bacon and cook, stirring occasionally, for 4-5 minutes. Sprinkle with the remaining wine and cook until it has evaporated. Stir in the cream, then pour the mixture into the pan of carrots and stir well. Transfer the onions to a serving dish and pour the sauce on top.


bacon recipe courtesy of: The Silver Spoon, p. 114. New York: Phaidon Press, 2005

2287. QUAILS roasted with BACON and FOIE GRAS

yields eight servings


8 quails
Kosher salt and freshly ground pepper to taste
3 ounces foie gras
16 strips bacon

Rinse the quails and pat them dry. Use poultry shears or a sharp knife to cut away the feet and any extra neck skin. Season them inside and out with salt and pepper.

Preheat the oven to 425 degrees. Cut the foie gras into 8 equal pieces. Place a small amount of each piece into the cavity of each bird, and place the remainder on the breast of each bird. Wrap two strips of bacon tightly around each bird to hold the foie gras in place, securing the bacon with kitchen string or toothpicks if necessary.

Place the wrapped quails, breast-side up, on a roasting pan fitted with a rack and roast for 20 minutes, or until the bacon is crispy and the juices from the bird are rosy and no longer red. Remove from the oven, cover with foil and let cool for 5 minutes before serving. Serve with the cranberry relish. (see recipe)


bacon recipe courtesy of: Molly O'Neill, "Fowl Play," The New York Times, November 22, 1998

2286. RICE with PORK, CHICKEN, MEATBALLS and BACON, with an EGG CRUST

serves 4-6


4 pints water
8 oz. lean pork, cut into large cubes
8 oz. boneless and skinless chicken meat
8 oz. minced veal, rolled into 1-inch meatballs
4 oz. thick-cut bacon, cut into 1/2-inch cubes
2 onions, 1 whole and 1 chopped
1 carrot
1 small turnip
4 tomatoes, seeded and grated or peeled, seeded and chopped
2 sprigs parsley, finely chopped
olive oil
10 oz. short-grain rice
6 eggs, beaten
salt and pepper

Place the water, pork, chicken, meatballs and bacon in a large pot, and bring to a boil, skimming off the foam.

Add the whole onion, the carrot and turnip and a dash of salt and return to a boil (again skimming of the foam); then lower the heat and simmer, covered, for 2 hours.

Remove, and discard the vegetables; them remove the meat and set it aside to cool.

Reduce the cooking liquid on medium-high heat to about 32 fl. oz., and reserve.

When the meats have cooled, chop coarsely and mix together. Salt and pepper to taste.

In a cassola or flameproof casserole, make a sofregit (see below) with the chopped onion, the tomatoes, parsley, and oil.

SOFREGIT: olive oil, onions and tomatoes. Cover the bottom of a cassola, flameproof casserole or large frying pan with at least 1/2-inch of oil, heat for several minutes then add the onions. Reduce the heat and cook uncovered until the onions are wilted, stirring occasionally. Continue cooking in this manner until the onions have turned golden-brown and are beginning to caramelise, adding and cooking off a bit of water if desired. For a darker sofregit, the process may be continued until the onions reach the desired color, but do not let them burn. Add the tomatoes and mix well, the continue cooking until all liquid has evaporated, and the tomatoes have begun to "melt" into the onions.

———————————————————————————————————

Meanwhile, preheat the oven to 350 F.

Add the rice to the cassola, stirring to coat each grain with sofregit; then add about 28 fl. oz. of the reserved coking liquid, and stir well.

Bake 15 minutes; then remove from the oven. If any liquid remains, cook on low heat on top of the stove until it evaporates.

Mix the beaten eggs with the chopped meats, pour the mixture over the rice and return to the oven. Bake until golden-brown, about 5-7 minutes.

Serve directly from the cassola.


bacon recipe courtesy of: Catalan Cuisine: Europe's Last Great Culinary Secret by Colman Andrews. London: Grub Street, 2007. pp. 137-138

2285. DUCK TONGUE in BROTH with BACON, MIREPOIX, LIME and CILANTRO

yields four servings


4 oz duck tongue
1 carrot, chopped
½ onion, chopped
1 stalk celery, chopped
10 oz chicken stock
1 oz smoked bacon
3 leaves kale, chiffonade
½ leek, diced
1 carrot, obliqued
½ oz ginger, diced
15 cilantro leaves
lime juice, to taste
sriracha, to taste

Place duck tongues carrots, onions, celery, smoked bacon, chicken stock in a pressure cooker and cook for 10 minutes. Remove duck tongues and clean out cartilage. Strain broth for soup base and reserve. In a sauté pan, sweat kale, leeks, carrots, and ginger until tender. Season soup base with lime juice and sriracha. Crisp duck tongues in olive oil. Arrange duck tongues in bowl with kale, leeks, carrots, cilantro, and ginger. Pour soup into bowl and drizzle with extra virgin olive oil. Garnish with cilantro leaves


bacon recipe courtesy of: Chef Tamesha Warren, Top Chef, Season 7, Episode 6, Quickfire Challenge, Bravo TV, 2011

2284. ARTISANAL PORK STEW with BACON, PARSNIPS, APPLES and POTATOES

serves six


30 x small pearl onions (approx 2 x 10 inch bags)
5 thick-cut slices of (apple-wood smoked) bacon cut crosswise in to ¼ inch thick strips
3½ pounds of cubed pork shoulder or country ribs with fat trimmed
Coarse Kosher Salt
4 large shallots, chopped (about a cup)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage
½ cup + 1 tablespoon apple brandy
2 cups low-salt organic chicken broth
12 oz's hard apple cider
1½ pounds baby red potatoes, scrubbed and halved
2 large Granny Smith apples; peeled, cored and cut in to 1inch cubes
2 tablespoons (¼ stick) butter
2 tablespoons all-purpose flour
1 tablespoon whole grain Dijon mustard

Cook onions in a large saucepan of boiling (salted) water for 2 minutes. Transfer onions to bowl of water to cool. Peel onions & set-aside. Cook bacon in a heavy large pot over medium-heat until lightly browned. Transfer bacon to paper towels to drain (a slotted spoon is helpful). Sprinkle cubed pork with coarse kosher salt and pepper, and add pork to same pot (retaining bacon fat) and increase heat to medium-high. Cook until browned, about 7 minutes per batch. Transfer browned pork to a large bowl. Reduce heat to medium. Add shallots & parsnips to pot (retaining residual pork and bacon juices & fat). Cover pot and cook, until beginning to soften. About 5 minutes. Stir in 3 teaspoons chopped sage. Stir for 1 minute. Add ½ cup apple brandy and cook until almost evaporated. Add chicken broth, hard cider, reserved bacon and pork with any accumulated juices. Bring to boil, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low. Cover and simmer until pork is tender - about 1 hour & 15 minutes. Add potatoes and pearl onions to the stew, and cook until the vegetables are almost tender, about 30 minutes. Add apples and cover and cook until potatoes are tender. 15 - 20 minutes. Stir butter and flour in a small bowl to form a paste. Add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage and 1 tablespoon of apple brandy. Bring to boil, reduce heat to medium, and simmer until thickened, stirring often; 2-3 minutes. Season to taste with salt & pepper.


bacon recipe courtesy of: Crispin Cider, 405 Central Ave SE, Suite 10, Minneapolis, Minnesota 55414

2283. SHAD ROE with BACON and MUSHROOMS

yields four servings


4 slices thick-cut bacon, cut into 1-inch pieces
2 shad fillets, with skin on
2 pairs shad roe
1/2 cup milk
coarse salt and freshly ground pepper to taste
flour for dredging
1/3 cup peanut or vegetable oil
3 tablespoons unsalted butter
1/2 pound mushrooms, sliced thin
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup creme fraiche
juice of 1 lemon
2 tablespoons chopped flat-leaf parsley

Fry the bacon until it is crisp, drain it and warm it in a low oven.

Cut the shad fillets in half and place them with the roe in the milk. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.

Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides. (This can be done in two batches if necessary). Turn heat down and cook four to five minutes. Handle roe carefully to prevent them from splitting. Remove to heated platter and keep warm.

While the fish is cooking, heat the butter in another pan. Add the mushrooms and thyme and cook until the former are golden brown. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper. Pour the sauce onto the fish and sprinkle with parsley and bacon. Serve at once.


bacon recipe courtesy of: Moira Hodgson, "Shad and Roe Are Making Their Yearly Cameo Appearance," The New York Times, February 25, 1996

2282. SCALLOPS with BACON and SHIITAKE MUSHROOMS on SOBA NOODLES

yields two servings


200 grams scallops
150 grams broccoli
75 grams shiitake mushrooms
0.5 bunch fresh coriander
1 small piece fresh ginger
1 tablespoon groundnut oil
3 tablespoons chinese cooking wine
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
4 rashers bacon, smoked
100 grams soba noodles
1 teaspoon oyster sauce

In the large saucepan bring some water to boil and cook the soba noodles according to instructions (usually 7-9 minutes).

Meantime, chop 4 rashes of bacon in to lardons.

Using a coarse grater, grate 1 teaspoon of fresh ginger.

Break broccoli into the smallest florets. If the shitake mushrooms are large, half or quarter them.

Heat 1 teaspoon of groundnut oil in the deep pan or wok. Add bacon and ginger and let it fry for a couple of minutes.

Add broccoli and mushrooms. Pour in: 3 tablespoons of Chinese cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of Oyster sauce

Stir-fry for a minute, then add scallops and continue to cook for 4-5 minutes depending on the thickness of the scallops.

Chop up ½ bunch of fresh coriander, leaving a couple of stems for decoration.
Drain the soba noodles, add to the wok and mix it well. Throw in the fresh coriander.

To serve: Arrange the stir-fry in the serving bowls and decorate with a stem of fresh coriander.


bacon recipe courtesy of: The Impatient Chef

2281. BACON-WRAPPED TOFU

1 block firm tofu
several strips of bacon, depending on the size
optional: brown sugar, soy sauce

Drain the tofu, and wrap in several layers of paper towels. Place on a plate and put a board or another plate on top. Leave for a few minutes to drain some water out of the tofu. Unwrap and cut into bite sized pieces that are about the width of your bacon.

Wrap each piece in bacon, going around at least once so the ends overlap. You may need to cut the bacon.

Heat up a non-stick frying pan over medium-high heat. Put the bacon wrapped tofu pieces with the overlapping edges side down. Cook until crisp, then turn. Keep cooking and turning until done on all sides.

A sweet-salty variation is to add a little bit of soy sauce to the pan, and a sprinkle (maybe about 2 tsp.) of brown sugar; stir rapidly to melt the sugar, then turn the bacon-tofu in the sauce until the moisture has largely evaporated.

Eat hot or at room temperature, preferably with plain rice as part of a Japanese meal. Also a nice appetizer or sake drinking accompaniment.


bacon recipe courtesy of: Makiko Itoh, Just Hungry, January 17, 2008

2280. CABBAGE with BACON and SAKE

serves four


1 onion, chopped in long strips
¼ cabbage
150 grams free-range or wild bacon, chopped into pieces
1 teaspoon fennel seed
¼ cup sake
ground pepper
pinch salt

Fry bacon without any oil. It gives off enough tasty fat to fry the other ingredients in. Add onion and fennel and cook on medium heat until the onion is soft. Add Cabbage and all other ingredients. Put the lid on and steam until the cabbage is just tender.


bacon recipe courtesy of: Roger and Anna Wilde, Nelson, New Zealand, WildHealthFood.com

2279. CREAMY SOCKEYE SALMON with BACON and BULGUR CHOWDER

serves 4-6


2 slices bacon, chopped
1 leek, sliced
1 medium fennel (white bulb portion only), chopped
3 tablespoons dry vermouth
1 (14.5 oz) can reduced-sodium chicken broth
1 cup water
1/2 cup uncooked bulgur
1 teaspoon sage
1/2 lb. Fresh sockeye (or any fresh variety) salmon, cubed
1/2 cup lowfat yogurt
1 (15 oz) can cream-style corn
2 tablespoons chopped parsley
Salt and pepper, to taste

Place bacon in large nonstick saucepan. Cook until nearly crisp, 7-8 minutes. Remove bacon and set aside. Drain off bacon excess fat, leaving only about 1/2 teaspoon in pan. 2. Add leeks and fennel; cook until softened. Sprinkle bulgur into pan and cook for 1-2 minute. Remove pan from heat and add vermouth. Gradually add broth and water. Return to medium-high heat and bring to boil. Return bacon to the pan along with the bulgur and sage. Reduce heat to low; simmer, uncovered, for 25-30 minutes. 3. Stir in yogurt and corn. Gently add salmon cubes and simmer covered for 8-10 minutes. Salt and pepper to taste. Ladle serving into soup bowls and garnish with parsley.


bacon recipe courtesy of: CorvieT, Better Recipes with Kristina Vanni

2278. HIROSHIMA-STYLE OKONOMIYAKI

okonomiyaki mix flour
2-3 cups shredded cabbage
1/2 cup tenkasu
3-5 slices bacon
1 cup bean sprouts
1 egg
1 cup green onion
okonomi sauce
ketchup
salt and pepper
lard or vegetable oil
1 package ramen noodles
water
aonori/green laver

Spread oil on the hot plate or pan medium heat. Spread the okonomiyaki flour mix in about 8″ circle like making crepe. Put 2-3 cups of shredded cabbage on top. Add tenkasu on top of cabbage. Add chopped green onion on the top of tenkasu. Add bean sprouts on top of green onion. Spread the thin cut bacon on top of bean sprouts. Add salt and pepper on vegetables. Pour around about 1/2 cup of okonomiyaki flour mix on top of bacon. It will help to put all together. Turn up the eat to strongest. Use two biggest spatula you have and stick them in the bottom from the both side and carefully but quickly flip them. It won’t be perfect and all the vegetable will spread a little. It’s OK. Just stick them under the okonomiyaki spread. Make a little house of vegetable on the bottom and okonomiyaki spread on the top as roof. Let them steam to cook though. Once the bacon is cooked, you can turn down the heat to low to keep steam the vegetable. Do not push down. It takes about 2-3 min. With separate pan or other side of hot plate, cook steamed ramen noodle with a bit of okonomi sauce or salt and pepper. Cook well and get burn a bit to get some crispiness. Put the whole okonomiyaki on top of noodle. Use the two spatula from both side again carefully. With separate pan or other side of hot plate, break one egg. Quickly mix up a little (not too much- you can still see white and yellow. not all yellow) and make them to circle shape. Before egg cook though while the top is still raw, put on top of egg. In a minute, when the egg is cooked, it’s done. Flip them so the okonomiyaki spread is on top and put that on the plate. If you are using frying pan, you can put the plate on top and flip the whole thing. Now, spread okonomi Sauce and aonori (green laver). You can add mayonnaise if you like.


bacon recipe courtesy of: The Japanese Food

2277. RISOTTO of RADICCHIO, SMOKY BACON, ROSEMARY and RED WINE

850 ml stock
olive oil or 50g butter
2 shallots, finely chopped
90 grams arborio rice per person
glass of red wine
salt and pepper
3 thick slices of smoked streaky bacon, chopped into lardons
1 head of radicchio, trimmed and finely sliced
handful of fresh rosemary

Put a knob of butter and a little oil into a heavy-bottomed frying pan, add the shallots and let them turn pale gold. Then add the rice, stirring until it is impregnated with the fat. Pour in the wine, let it bubble and reduce. Begin to add the stock, which should be kept simmering at the back of the stove, a ladleful at a time. Don’t stir constantly or you will break the grains of rice, but add more stock as each ladleful is absorbed.

If there isn’t enough stock, dilute it with hot water. Meanwhile, cook the bacon in a little oil until golden, then add the shredded radicchio and rosemary and cook gently until wilted. Just before the rice is cooked (which will take 20-30 minutes), and before all the stock is absorbed, add the bacon and radicchio mixture. Continue to cook for a few minutes until the rice is tender, add a fat knob of butter and serve, with parmesan, if you like.


bacon recipe courtesy of: Jamie Oliver | Jane Shilling, The Sunday Times, July 9, 2007

2276. BITTER MELON with BACON

1-2 slices of bacon
4-5 bitter melons
2-3 tablespoons soy sauce
2-3 tablespoons sugar
1/2 cup water

Slice bacon into 1/4" thick pieces and sauté until done. Cut bitter melons in half lengthwise and remove seeds. Slice into 1/4" thick pieces and add to cooked bacon. Add soy sauce, sugar and water and cook until desired doneness.


bacon recipe courtesy of: Kitazawa Seed Company, PO Box 13220, Oakland, CA 94661-3220