makes ten servings
8 slices smoked bacon, diced
2 leeks (white part only), chopped
3 cloves garlic, minced
1 pound kale, chard, greens or spinach, cut into thin strips
1 cup chopped dates
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
3 cups half-and-half
12 large eggs
8 cups challah bread or brioche cubes
1/2 cup grated Parmigiano Reggiano cheese
1 teaspoon chopped fresh rosemary
1 1/2 cups (6 ounces) grated Gruyère or Swiss cheese
Coat a 13 x 9-inch baking dish with cooking spray. In a large skillet, sauté bacon and leeks until bacon is crisp and leeks are tender, about 15 minutes. Add garlic, kale, dates, salt, pepper and nutmeg. Cook until kale is wilted. (You may need to add the kale in batches.) Combine half-and-half and eggs in a large bowl. Beat until blended. Stir in bread cubes, Parmigiano Reggiano cheese, rosemary and 1 cup Gruyère. Add vegetable mixture and stir well. Pour egg mixture into baking dish. Refrigerate 8 hours or overnight. Preheat oven to 375F. Remove strata from refrigerator and let stand at room temperature 30 minutes. Top with remaining ½ cup Gruyère. Bake 40 minutes, until a knife inserted in the middle of the strata comes out clean. Let stand 15 minutes before serving.
bacon recipe courtesy of: Chefs Kathleen and Charlie Schaffer, Relish.com
Friday, September 30, 2011
Thursday, September 29, 2011
2335. CHEESE TORTELLINI with BACON, SPINACH and TOMATO VODKA SAUCE
serves 4-6
approx. 1 pound cheese tortellini (16-20 ounces)
6 slices bacon, diced and cooked until crisp
1 medium onion, finely diced
1 large clove garlic, minced
pinch red pepper flakes (optional)
1 cup heavy cream
1/3 cup vodka
1 15-ounce can crushed tomatoes
1 6-ounce bag baby spinach
1/4 cup water
grated parmesan cheese for garnish
Start by crisping up 6 diced slices of bacon in a large, heavy bottomed soup pot and getting another large pot of water going for eventually cooking the tortellini.
Once the bacon is nice and crisp, pour off at least half of the rendered bacon fat and then add 1 medium diced onion and 1 large minced clove of garlic and cook those to soften up.
Once the onions have softened up, add a pinch of red pepper flakes, 1 cup heavy cream and 1/3 cup vodka and let that reduce down a bit.
After the cream has been reducing along for a couple of minutes, add about 1 pound of cheese tortellini to a large pot of boiling water.
Next, add 1 15-ounce can crushed tomatoes to the cream and 1 6-ounce bag of baby spinach and continue to cook that along.
Rinse the tomato can with 1/4 cup water and add that liquid to the pan with the tomato, spinach cream and, once the spinach has wilted…and the sauce is nice and hot....and after the cheese tortellini have been boiling along and floating on the surface for 4 minutes or so.....use a slotted utensil to scoop those right into the pot with the tomato vodka sauce.
Serve it up in individual bowls with a little grated parmesan cheese over the top.
bacon recipe courtesy of: Dan Eaton, Finger Lakes YNN, Your News Now, 71 Mt. Hope Avenue, Rochester, New York 14620, February 26, 2011
approx. 1 pound cheese tortellini (16-20 ounces)
6 slices bacon, diced and cooked until crisp
1 medium onion, finely diced
1 large clove garlic, minced
pinch red pepper flakes (optional)
1 cup heavy cream
1/3 cup vodka
1 15-ounce can crushed tomatoes
1 6-ounce bag baby spinach
1/4 cup water
grated parmesan cheese for garnish
Start by crisping up 6 diced slices of bacon in a large, heavy bottomed soup pot and getting another large pot of water going for eventually cooking the tortellini.
Once the bacon is nice and crisp, pour off at least half of the rendered bacon fat and then add 1 medium diced onion and 1 large minced clove of garlic and cook those to soften up.
Once the onions have softened up, add a pinch of red pepper flakes, 1 cup heavy cream and 1/3 cup vodka and let that reduce down a bit.
After the cream has been reducing along for a couple of minutes, add about 1 pound of cheese tortellini to a large pot of boiling water.
Next, add 1 15-ounce can crushed tomatoes to the cream and 1 6-ounce bag of baby spinach and continue to cook that along.
Rinse the tomato can with 1/4 cup water and add that liquid to the pan with the tomato, spinach cream and, once the spinach has wilted…and the sauce is nice and hot....and after the cheese tortellini have been boiling along and floating on the surface for 4 minutes or so.....use a slotted utensil to scoop those right into the pot with the tomato vodka sauce.
Serve it up in individual bowls with a little grated parmesan cheese over the top.
bacon recipe courtesy of: Dan Eaton, Finger Lakes YNN, Your News Now, 71 Mt. Hope Avenue, Rochester, New York 14620, February 26, 2011
Wednesday, September 28, 2011
2334. CHAR-GRILLED BABY MARROW and BACON GNOCCHI
serves four
store-bought gnocchi
1 tablespoon olive oil
1/3 cup chopped sun-dried tomatoes
8 baby marrows
8 rashers pan-fried bacon, chopped
Parmesan
Cook a pack of store-bought gnocchi in boiling water until the dumplings float to the surface, then drain and toss with olive oil and chopped sun-dried tomatoes. Thinly slice baby marrows and char-grill, then drape over the gnocchi along with rashers pan-fried bacon, chopped. Scatter over grated Parmesan and season to taste.
bacon recipe courtesy of: Abigail Donnelly, Woolworths Taste Magazine, South Africa
store-bought gnocchi
1 tablespoon olive oil
1/3 cup chopped sun-dried tomatoes
8 baby marrows
8 rashers pan-fried bacon, chopped
Parmesan
Cook a pack of store-bought gnocchi in boiling water until the dumplings float to the surface, then drain and toss with olive oil and chopped sun-dried tomatoes. Thinly slice baby marrows and char-grill, then drape over the gnocchi along with rashers pan-fried bacon, chopped. Scatter over grated Parmesan and season to taste.
bacon recipe courtesy of: Abigail Donnelly, Woolworths Taste Magazine, South Africa
Tuesday, September 27, 2011
2333. BACON and EGG BRUNCH RAREBIT
makes six servings
6 eggs
6 slices bacon
1/2 cup frozen baby sweet peas
2 tablespoons butter or margarine
1 tablespoon finely chopped onion
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded sharp Cheddar cheese (8 oz)
6 frozen plain or buttermilk waffles
In 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in ice water; let stand 10 minutes. Meanwhile, cook bacon until crisp. Drain on paper towels; crumble. Set aside. Cook peas as directed on package. Drain peas; set aside. In 2-quart saucepan, melt butter over medium heat. Add onion; cook about 3 minutes or until tender. Stir in flour; cook until bubbly, stirring constantly. Gradually add milk, stirring constantly until mixture boils and thickens, about 2 minutes. Add cheese; stir until melted. Peel eggs; coarsely chop. Add eggs and peas to cheese sauce; cook 1 to 2 minutes or until hot. Toast waffles as directed on package. Place 1 waffle on each individual serving plate. Top with egg mixture. Sprinkle with crumbled bacon. Serve immediately.
bacon recipe courtesy of: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
6 eggs
6 slices bacon
1/2 cup frozen baby sweet peas
2 tablespoons butter or margarine
1 tablespoon finely chopped onion
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded sharp Cheddar cheese (8 oz)
6 frozen plain or buttermilk waffles
In 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in ice water; let stand 10 minutes. Meanwhile, cook bacon until crisp. Drain on paper towels; crumble. Set aside. Cook peas as directed on package. Drain peas; set aside. In 2-quart saucepan, melt butter over medium heat. Add onion; cook about 3 minutes or until tender. Stir in flour; cook until bubbly, stirring constantly. Gradually add milk, stirring constantly until mixture boils and thickens, about 2 minutes. Add cheese; stir until melted. Peel eggs; coarsely chop. Add eggs and peas to cheese sauce; cook 1 to 2 minutes or until hot. Toast waffles as directed on package. Place 1 waffle on each individual serving plate. Top with egg mixture. Sprinkle with crumbled bacon. Serve immediately.
bacon recipe courtesy of: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
Monday, September 26, 2011
2332. BEET GREEN and BACON GARLICKY MASHED POTATOES
serves 2 hungry people as a main and 4-6 as a side
1 lb cauliflower florets
1 lb potatoes, scrubbed and roughly chopped
1 head pan-roasted garlic
1/4 cup sour cream
about 6 cups of beet greens, washed well, roughly chopped
3 tablespoons butter
1/2 yellow onion, diced
1/2 red onion, diced
3 strips bacon, cooked and chopped
1 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon hot sauce
1/4 teaspoon crushed red chile pepper
salt, pepper
In a medium pot, boil the potatoes in salted water until about 10 minutes from being done (they should still have some hardness to them). Add the cauliflower florets and cook until both are fork-tender. Drain and put back on the heat for a minute or two.
While the potatoes boil, saute onions with the spices in a bit of oil until tender and, yes, a bit brown. Remove.
In a large skillet, melt butter over moderate heat. Add chopped beet greens, a bit of salt and pepper, then cover for 2-3 minutes. Uncover and stir greens well. They're done when wilted.
Combine everything in a large bowl (or the potatoes' pot) and mash well. Add hot sauce to your taste and adjust other seasonings as needed.
bacon recipe courtesy of: Cori Rozentāle, The Kitchen Mouse, September 21, 2009
1 lb cauliflower florets
1 lb potatoes, scrubbed and roughly chopped
1 head pan-roasted garlic
1/4 cup sour cream
about 6 cups of beet greens, washed well, roughly chopped
3 tablespoons butter
1/2 yellow onion, diced
1/2 red onion, diced
3 strips bacon, cooked and chopped
1 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon hot sauce
1/4 teaspoon crushed red chile pepper
salt, pepper
In a medium pot, boil the potatoes in salted water until about 10 minutes from being done (they should still have some hardness to them). Add the cauliflower florets and cook until both are fork-tender. Drain and put back on the heat for a minute or two.
While the potatoes boil, saute onions with the spices in a bit of oil until tender and, yes, a bit brown. Remove.
In a large skillet, melt butter over moderate heat. Add chopped beet greens, a bit of salt and pepper, then cover for 2-3 minutes. Uncover and stir greens well. They're done when wilted.
Combine everything in a large bowl (or the potatoes' pot) and mash well. Add hot sauce to your taste and adjust other seasonings as needed.
bacon recipe courtesy of: Cori Rozentāle, The Kitchen Mouse, September 21, 2009
Sunday, September 25, 2011
2331. SOBA CARBONARA with EDAMAME, BACON and BAY SCALLOPS
makes four servings
12 ounces soba noodles
1/4 cup shelled edamame
2 cups carbonara sauce (recipe below)
1/4 pound smoked bacon, diced small, rendered crisp and drained
1/4 cup grated Parmesan cheese
1 cup dashi-soy sauce (see Note)
1/2 pound dry bay scallops
chopped chives
truffle oil
Bring 8 quarts water to a boil. Cook soba just tender, 4 minutes. Add the edamame after 3 minutes. Drain. Rinse.
Prepare the carbonara sauce (recipe below). Add bacon and chives.
On low heat, toss the noodles and edamame in the sauce for 2 minutes to coat and thicken. Do not overheat or the sauce will break down. Remove from heat.
Bring the dashi-soy to a simmer. Add the scallops, turn off heat and let cook for 2 to 3 minutes.
Portion the noodle mixture into serving bowls. Finish with grated Parmesan cheese and a drizzle of truffle oil. Spoon the soy-poached scallops on top and a tablespoon of the dashi-soy poaching liquid around noodles on each dish.
Serve at once warm, at room temperature or chilled.
For the Carbonara Sauce: Bring 1/2 cup dry white wine to a boil to cook off the alcohol. Add ¼ cup dashi-soy and 1 cup heavy cream. Return to a low simmer. Meanwhile, set up a double boiler. Crack 3 egg yolks into a nonreactive bowl and whisk, slowly tempering in the wine-dashi-cream mixture. Set the bowl over simmering water. Whisk until eggs set at 160 degrees F. (the mixture will ribbon lightly). Do not overheat or mixture will separate. Add salt, freshly cracked white pepper and truffle oil, to taste.
Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 1 1/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.
bacon recipe courtesy of: Chef Gerald Drummond, Morimoto, 723 Chestnut Street, Philadelphia, Pennsylvania | philly.com, 400 N. Broad Street, Philadelphia, Pennsylvania 19130
12 ounces soba noodles
1/4 cup shelled edamame
2 cups carbonara sauce (recipe below)
1/4 pound smoked bacon, diced small, rendered crisp and drained
1/4 cup grated Parmesan cheese
1 cup dashi-soy sauce (see Note)
1/2 pound dry bay scallops
chopped chives
truffle oil
Bring 8 quarts water to a boil. Cook soba just tender, 4 minutes. Add the edamame after 3 minutes. Drain. Rinse.
Prepare the carbonara sauce (recipe below). Add bacon and chives.
On low heat, toss the noodles and edamame in the sauce for 2 minutes to coat and thicken. Do not overheat or the sauce will break down. Remove from heat.
Bring the dashi-soy to a simmer. Add the scallops, turn off heat and let cook for 2 to 3 minutes.
Portion the noodle mixture into serving bowls. Finish with grated Parmesan cheese and a drizzle of truffle oil. Spoon the soy-poached scallops on top and a tablespoon of the dashi-soy poaching liquid around noodles on each dish.
Serve at once warm, at room temperature or chilled.
For the Carbonara Sauce: Bring 1/2 cup dry white wine to a boil to cook off the alcohol. Add ¼ cup dashi-soy and 1 cup heavy cream. Return to a low simmer. Meanwhile, set up a double boiler. Crack 3 egg yolks into a nonreactive bowl and whisk, slowly tempering in the wine-dashi-cream mixture. Set the bowl over simmering water. Whisk until eggs set at 160 degrees F. (the mixture will ribbon lightly). Do not overheat or mixture will separate. Add salt, freshly cracked white pepper and truffle oil, to taste.
Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 1 1/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.
bacon recipe courtesy of: Chef Gerald Drummond, Morimoto, 723 Chestnut Street, Philadelphia, Pennsylvania | philly.com, 400 N. Broad Street, Philadelphia, Pennsylvania 19130
Saturday, September 24, 2011
2330. BUTTERNUT SQUASH SOUP with APPLE and BACON
serves 6-7; yields about 6-1/2 to 7 cups
8 slices bacon, cut crosswise into 1/4-inch strips
2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
1-1/2 tablespoons finely chopped fresh sage leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups homemade or low-salt chicken or vegetable broth
In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.
Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.
bacon recipe courtesy of: Jill Hough, Fine Cooking, p. 67, November 1, 2005
8 slices bacon, cut crosswise into 1/4-inch strips
2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
1-1/2 tablespoons finely chopped fresh sage leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups homemade or low-salt chicken or vegetable broth
In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.
Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.
bacon recipe courtesy of: Jill Hough, Fine Cooking, p. 67, November 1, 2005
Friday, September 23, 2011
2329. CUCUMBER CUPS with CARAMELIZED ONION and BACON
makes 8 cucumber cups
1 cucumber cut into roughly 1 1/2 inch pieces crosswise.
about 4 tablespoons of caramelized onions and shallots
chopped chives, 1 – 2 teaspoons plus more for garnish
about 2 tablespoons sour cream
bacon pieces
granulated garlic or fresh garlic, to taste
salt, to taste
lemon juice, optional
Scoop out the center of the cucumber cups for the filling using a melon baller. Make sure your cucumber pieces are big enough to leave a base for the cups after you scoop most of the meat out.
For the filling: Combine the caramelized onions and shallots with the sour cream and chives in a bowl. Start with just a little until you have the right onion to sour cream ratio you prefer. Season to taste with garlic, salt and lemon juice.
Spoon the filling into the cucumber cups, top with bacon pieces. These are best chilled a bit for serving.
bacon recipe courtesy of: Jean, Lemons and Anchovies, June 7, 2011
1 cucumber cut into roughly 1 1/2 inch pieces crosswise.
about 4 tablespoons of caramelized onions and shallots
chopped chives, 1 – 2 teaspoons plus more for garnish
about 2 tablespoons sour cream
bacon pieces
granulated garlic or fresh garlic, to taste
salt, to taste
lemon juice, optional
Scoop out the center of the cucumber cups for the filling using a melon baller. Make sure your cucumber pieces are big enough to leave a base for the cups after you scoop most of the meat out.
For the filling: Combine the caramelized onions and shallots with the sour cream and chives in a bowl. Start with just a little until you have the right onion to sour cream ratio you prefer. Season to taste with garlic, salt and lemon juice.
Spoon the filling into the cucumber cups, top with bacon pieces. These are best chilled a bit for serving.
bacon recipe courtesy of: Jean, Lemons and Anchovies, June 7, 2011
Thursday, September 22, 2011
2328. FRIED HERRING with APPLE, BACON and CELERIAC
yields four servings
Four 9-11 oz. herrings, filleted so that the backbone is removed, but the back is still held together in one piece
3.5 oz. finely chopped bacon
2 small turnips, finely diced
½ small celeriac, finely diced
1 carrot, finely diced
1 apple, finely diced
one handful of parsley
Fry the bacon in a hot pan until it is crispy. Add the celeriac and turnip and sizzle until the vegetables start to become tender. Transfer the mixture to a bowl and add the apple, carrot and parsley.
Brush a bit of mustard onto the inside of the fish and sprinkle with salt. Fry in a neutral type of oil in a hot pan with the meaty side facing downwards until it turns a light golden brown color and the meat falls off the bone, usually around 7 minutes.
Arrange the fish on the plate with the bacon, vegetable and apple mixture on top.
bacon recipe courtesy of: Martin Norstrøm, New Scandinavian Cooking, Geitmyrsveien 7, N-0171 Oslo, Norway
Four 9-11 oz. herrings, filleted so that the backbone is removed, but the back is still held together in one piece
3.5 oz. finely chopped bacon
2 small turnips, finely diced
½ small celeriac, finely diced
1 carrot, finely diced
1 apple, finely diced
one handful of parsley
Fry the bacon in a hot pan until it is crispy. Add the celeriac and turnip and sizzle until the vegetables start to become tender. Transfer the mixture to a bowl and add the apple, carrot and parsley.
Brush a bit of mustard onto the inside of the fish and sprinkle with salt. Fry in a neutral type of oil in a hot pan with the meaty side facing downwards until it turns a light golden brown color and the meat falls off the bone, usually around 7 minutes.
Arrange the fish on the plate with the bacon, vegetable and apple mixture on top.
bacon recipe courtesy of: Martin Norstrøm, New Scandinavian Cooking, Geitmyrsveien 7, N-0171 Oslo, Norway
Wednesday, September 21, 2011
2327. BROAD BEAN, BACON and MINT PENNE
serves four
200 grams shelled broad beans
300 grams penne pasta
1 tablespoon olive oil
100 grams streaky bacon, cut into 1-cm strips
1 clove garlic, crushed
200 ml creme fraiche
1 handful freshly chopped mint
25 grams parmesan
black pepper, coarsely ground
Cook the pasta in a large pan of boiling water until tender. While the pasta is cooking, cook the broad beans in boiling water until tender, about 5 minutes, & drain. Fry the bacon until crispy and brown, then add the garlic & fry for one minute. Stir in the crème fraiche & broad beans; simmer for 1 minute to heat the crème fraiche through and then add the mint. When the pasta is cooked, drain away the water & stir in the sauce. Serve with grated parmesan & black pepper.
bacon recipe courtesy of: Eat Seasonably
200 grams shelled broad beans
300 grams penne pasta
1 tablespoon olive oil
100 grams streaky bacon, cut into 1-cm strips
1 clove garlic, crushed
200 ml creme fraiche
1 handful freshly chopped mint
25 grams parmesan
black pepper, coarsely ground
Cook the pasta in a large pan of boiling water until tender. While the pasta is cooking, cook the broad beans in boiling water until tender, about 5 minutes, & drain. Fry the bacon until crispy and brown, then add the garlic & fry for one minute. Stir in the crème fraiche & broad beans; simmer for 1 minute to heat the crème fraiche through and then add the mint. When the pasta is cooked, drain away the water & stir in the sauce. Serve with grated parmesan & black pepper.
bacon recipe courtesy of: Eat Seasonably
Tuesday, September 20, 2011
2326. HUNAN EGGPLANT with BACON and SHIITAKES
serves four
3 dried shiitake mushrooms
1 1/2 pounds eggplant
1/3 cup peanut or vegetable oil
3 ounces uncooked bacon, chopped
4 garlic cloves, minced
1 tablespoon chili bean sauce
1/4 cup chicken stock
2 tablespoons dark soy sauce
1/2 teaspoon sesame oil
Salt to taste
3 scallion stalks, thinly sliced
Soak the shiitake mushrooms in hot water for 20 minutes, until they soften. Drain the shiitakes and squeeze them dry. Finely chop them and set aside.
Quarter eggplants along the length, then cut 1/2-inch thick slices from each quarter.
Heat the 1/3 cup oil in a wok over high heat until just beginning to smoke. Add the eggplants and stir-fry for 4 to 5 minutes, stirring often, until the outsides turn golden brown. Remove the eggplant with a slotted spoon and set aside to drain on paper towels.
Reduce the heat to medium and add the bacon. Cook the bacon for 2 to 3 minutes. Add the garlic and shittakes and stir-fry for another minute. Add the chili bean sauce and cook until fragrant, about 30 seconds. Return the eggplant to the wok. Pour in the chicken stock, soy sauce and sesame oil. Allow everything to simmer for a few minutes while the flavors penetrate the eggplants. Add salt if needed.
Add the chopped scallions to the eggplant mix and cook for another minute. Remove from the wok and serve.
bacon recipe courtesy of: Diana, Appetite for China, August 5, 2010
3 dried shiitake mushrooms
1 1/2 pounds eggplant
1/3 cup peanut or vegetable oil
3 ounces uncooked bacon, chopped
4 garlic cloves, minced
1 tablespoon chili bean sauce
1/4 cup chicken stock
2 tablespoons dark soy sauce
1/2 teaspoon sesame oil
Salt to taste
3 scallion stalks, thinly sliced
Soak the shiitake mushrooms in hot water for 20 minutes, until they soften. Drain the shiitakes and squeeze them dry. Finely chop them and set aside.
Quarter eggplants along the length, then cut 1/2-inch thick slices from each quarter.
Heat the 1/3 cup oil in a wok over high heat until just beginning to smoke. Add the eggplants and stir-fry for 4 to 5 minutes, stirring often, until the outsides turn golden brown. Remove the eggplant with a slotted spoon and set aside to drain on paper towels.
Reduce the heat to medium and add the bacon. Cook the bacon for 2 to 3 minutes. Add the garlic and shittakes and stir-fry for another minute. Add the chili bean sauce and cook until fragrant, about 30 seconds. Return the eggplant to the wok. Pour in the chicken stock, soy sauce and sesame oil. Allow everything to simmer for a few minutes while the flavors penetrate the eggplants. Add salt if needed.
Add the chopped scallions to the eggplant mix and cook for another minute. Remove from the wok and serve.
bacon recipe courtesy of: Diana, Appetite for China, August 5, 2010
Monday, September 19, 2011
2325. GRILLED BACON-WRAPPED YELLOWTAIL SNAPPER
serves four
1 (2.5 pound) whole yellowtail snapper
salt, pepper
handful of mixed herbs, parsley, dill, thyme are good ones
1 lemon, thinly sliced
about 6-8 slices good bacon
lemon wedges, for serving
Turn the grill on high. Check that the fish has been scaled fully, and remove any stray scales. Salt and pepper the inside cavity of the fish and fill with herbs and lemon slices. Salt and pepper the outside of the fish and then wrap in bacon, overlapping each slice with other slices (to ensure that everything stays put). Grill 7 minutes on each side, or until the fish is opaque and tender and the bacon is crisp and beginning to blacken. Fillet and serve with lemon wedges.
bacon recipe courtesy of: Caviar and Codfish, July 13, 2009
1 (2.5 pound) whole yellowtail snapper
salt, pepper
handful of mixed herbs, parsley, dill, thyme are good ones
1 lemon, thinly sliced
about 6-8 slices good bacon
lemon wedges, for serving
Turn the grill on high. Check that the fish has been scaled fully, and remove any stray scales. Salt and pepper the inside cavity of the fish and fill with herbs and lemon slices. Salt and pepper the outside of the fish and then wrap in bacon, overlapping each slice with other slices (to ensure that everything stays put). Grill 7 minutes on each side, or until the fish is opaque and tender and the bacon is crisp and beginning to blacken. Fillet and serve with lemon wedges.
bacon recipe courtesy of: Caviar and Codfish, July 13, 2009
Sunday, September 18, 2011
2324. SPLIT PEA and BACON SOUP with CHEDDAR TOASTS
serves four
CHEESE TOASTS:
8 long diagonal slices from a baguette
1 1/2 cups shredded cheddar (12 ounces)
SOUP:
1/4 pound sliced bacon (about 6 slices), chopped
2 cups frozen peas (one 12-ounce package)
1 cup shredded carrot (2 carrots if shredding yourself)
1 cup water
2 cans split pea soup (18- to 19-ounces each)
1/4 cup chopped fresh parsley or celery leaves (optional)
To make the cheese toasts, preheat oven to 425°F with rack in middle position.
Arrange bread slices side by side on a foil-lined baking sheet and cover with cheese (by keeping them side by side you’ll loose less cheese off the edges). Bake in oven until bread is crisp, 10 to 15 minutes.
While cheese toasts are baking, cook bacon in a medium skillet over moderate heat, stirring occasionally, until browned and crisp, and transfer with a slotted spoon to a bowl.
Meanwhile, combine peas, carrots, and water in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, until just tender, 3 to 5 minutes.
Add soup and simmer, uncovered, stirring, until heated through, 1 to 2 minutes.
Stir in parsley, if using. Ladle into bowls, top with bacon, and serve with toasts.
bacon recipe courtesy of: Kemp Minifie, for KitchenDaily / SlashFood, January 6, 2011
CHEESE TOASTS:
8 long diagonal slices from a baguette
1 1/2 cups shredded cheddar (12 ounces)
SOUP:
1/4 pound sliced bacon (about 6 slices), chopped
2 cups frozen peas (one 12-ounce package)
1 cup shredded carrot (2 carrots if shredding yourself)
1 cup water
2 cans split pea soup (18- to 19-ounces each)
1/4 cup chopped fresh parsley or celery leaves (optional)
To make the cheese toasts, preheat oven to 425°F with rack in middle position.
Arrange bread slices side by side on a foil-lined baking sheet and cover with cheese (by keeping them side by side you’ll loose less cheese off the edges). Bake in oven until bread is crisp, 10 to 15 minutes.
While cheese toasts are baking, cook bacon in a medium skillet over moderate heat, stirring occasionally, until browned and crisp, and transfer with a slotted spoon to a bowl.
Meanwhile, combine peas, carrots, and water in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, until just tender, 3 to 5 minutes.
Add soup and simmer, uncovered, stirring, until heated through, 1 to 2 minutes.
Stir in parsley, if using. Ladle into bowls, top with bacon, and serve with toasts.
bacon recipe courtesy of: Kemp Minifie, for KitchenDaily / SlashFood, January 6, 2011
Saturday, September 17, 2011
2323. BEET, BACON and HERBED GOAT CHEESE FLATBREAD
yields 1 flatbread
1 red beet or 2 to 3 baby beets
1 yellow beet or 2 to 3 baby beets
1/2 cup goat cheese
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
pizza dough
flour
olive oil, for brushing
1/4 cup arugula
2 tablespoons fresh lemon juice
salt and freshly cracked black pepper
1/4 pound bacon (4 slices), cooked crisp
Preheat the oven to 400 degrees F.
Wrap the beets in aluminum foil and roast in the oven until the beets are tender and a paring knife inserted in the center is met with no resistance, 45 minutes to 1 hour. Once cooked, set aside until they are cool enough to handle. Then, using a paper towel, rub the skin off the beets and then cut into moons or dice.
Mix the goat cheese with the rosemary and thyme until combined and set aside.
Gather up the rest of the ingredients and have them at the ready before you grill your bread.
Preheat a cast-iron grill pan, or a grill, to medium-high heat. Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect,matter of fact it is better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.
Spread the herbed goat cheese onto the flatbread. Toss the arugula with some lemon juice, olive oil, salt and pepper and then place it on the flatbread. Top with sliced beets and crispy bacon and another drizzle of olive oil. Cut the flatbread and serve.
bacon recipe courtesy of: Kelsey Nixon, "Pizza and Flatbreads," Kelsey's Essentials, Cooking Channel
1 red beet or 2 to 3 baby beets
1 yellow beet or 2 to 3 baby beets
1/2 cup goat cheese
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
pizza dough
flour
olive oil, for brushing
1/4 cup arugula
2 tablespoons fresh lemon juice
salt and freshly cracked black pepper
1/4 pound bacon (4 slices), cooked crisp
Preheat the oven to 400 degrees F.
Wrap the beets in aluminum foil and roast in the oven until the beets are tender and a paring knife inserted in the center is met with no resistance, 45 minutes to 1 hour. Once cooked, set aside until they are cool enough to handle. Then, using a paper towel, rub the skin off the beets and then cut into moons or dice.
Mix the goat cheese with the rosemary and thyme until combined and set aside.
Gather up the rest of the ingredients and have them at the ready before you grill your bread.
Preheat a cast-iron grill pan, or a grill, to medium-high heat. Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect,matter of fact it is better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.
Spread the herbed goat cheese onto the flatbread. Toss the arugula with some lemon juice, olive oil, salt and pepper and then place it on the flatbread. Top with sliced beets and crispy bacon and another drizzle of olive oil. Cut the flatbread and serve.
bacon recipe courtesy of: Kelsey Nixon, "Pizza and Flatbreads," Kelsey's Essentials, Cooking Channel
Friday, September 16, 2011
2322. BACON and CRAB CHOWDER
yields four servings
extra-virgin olive oil
6 slices of bacon, chopped
2 russet potatoes, peeled and cut into ½-inch dice
1 large onion, chopped
4 celery ribs from the heart with leaves, finely chopped
½ red bell pepper, finely chopped
1 fresh or dried bay leaf
salt and freshly ground pepper
3 tablespoons all-purpose flour
2 cups chicken broth
6 cups whole milk
12 ounces lump crabmeat, from the seafood counter
3 tablespoons chopped fresh thyme
1 tablespoon seafood seasoning, such as Old Bay
3 tablespoons dry Sherry
4 tablespoons snipped chives
oyster crackers
hot sauce
Put a medium pot over medium-high heat, add a drizzle of oil and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.
Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.
bacon recipe courtesy of: Rachael Ray, "30 Minutes Meals," EveryDay with Rachael Ray, August/September 2006
extra-virgin olive oil
6 slices of bacon, chopped
2 russet potatoes, peeled and cut into ½-inch dice
1 large onion, chopped
4 celery ribs from the heart with leaves, finely chopped
½ red bell pepper, finely chopped
1 fresh or dried bay leaf
salt and freshly ground pepper
3 tablespoons all-purpose flour
2 cups chicken broth
6 cups whole milk
12 ounces lump crabmeat, from the seafood counter
3 tablespoons chopped fresh thyme
1 tablespoon seafood seasoning, such as Old Bay
3 tablespoons dry Sherry
4 tablespoons snipped chives
oyster crackers
hot sauce
Put a medium pot over medium-high heat, add a drizzle of oil and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.
Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.
bacon recipe courtesy of: Rachael Ray, "30 Minutes Meals," EveryDay with Rachael Ray, August/September 2006
Thursday, September 15, 2011
2321. ROASTED CORN and BACON NAPA CABBAGE SLAW
makes four servings
3 ears fresh sweet corn
4 strips thick-cut bacon (cut into pieces)
1 head Napa cabbage
1 medium onion (thinly sliced)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
sea salt
freshly ground black pepper to taste
Pre-heat oven to 400 degrees. Shuck the corn and cut the kernels off onto a baking sheet. Coat the corn in olive oil, salt and pepper and toss into the oven for 15-20 minutes. Remove and let cool.
While corn is roasting, heat medium saute pan over medium high heat. Add the bacon and cook until it starts to crisp up (about 10 minutes). Remove the bacon to a paper towel-lined plate, keeping the bacon fat in the pan.
Lower heat to medium and add the apple cider vinegar and onions to the pan. Cook for about 5 minutes, until onions are soft.
In a large mixing bowl, combine corn and cabbage. Pour all the contents from the saute pan with the onions over the corn and cabbage. Add salt and pepper to taste. Toss the salad until all cabbage is coated in the delicious bacon fat and vinegar. Serve immediately.
bacon recipe courtesy of: Kate, Chicago, Illinois, Brussels Sprouts for Breakfast, August 28, 2011
3 ears fresh sweet corn
4 strips thick-cut bacon (cut into pieces)
1 head Napa cabbage
1 medium onion (thinly sliced)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
sea salt
freshly ground black pepper to taste
Pre-heat oven to 400 degrees. Shuck the corn and cut the kernels off onto a baking sheet. Coat the corn in olive oil, salt and pepper and toss into the oven for 15-20 minutes. Remove and let cool.
While corn is roasting, heat medium saute pan over medium high heat. Add the bacon and cook until it starts to crisp up (about 10 minutes). Remove the bacon to a paper towel-lined plate, keeping the bacon fat in the pan.
Lower heat to medium and add the apple cider vinegar and onions to the pan. Cook for about 5 minutes, until onions are soft.
In a large mixing bowl, combine corn and cabbage. Pour all the contents from the saute pan with the onions over the corn and cabbage. Add salt and pepper to taste. Toss the salad until all cabbage is coated in the delicious bacon fat and vinegar. Serve immediately.
bacon recipe courtesy of: Kate, Chicago, Illinois, Brussels Sprouts for Breakfast, August 28, 2011
Wednesday, September 14, 2011
2320. SABLEFISH with GALA APPLE, SAVOY CABBAGE and PEPPER BACON RIESLING BUTTER SAUCE
serves four
4 8-ounce black cod fillets, skin on
4 oz butter
1/2 cup of dry Riesling
4 slices of crisp pepper bacon
1 slice crisp bacon strip julienne
8 oz of Napa cabbage thinly sliced
1 each peeled and cored wedged Gala apple
1 tablespoon fresh thyme leaves
Kosher salt and pepper
3 tablespoons olive oil
Preheat oven to 350°F. Heat olive oil in a nonstick ovenproof sauté pan over medium-high heat. Place fillets flesh side down in the pan and sear until nicely browned, being careful not to burn, about 3 to 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers of the fillets are pearly white, about 5 minutes.
For Sauce: In medium size pre-heated fry pan add olive oil and sauté apples, Napa cabbage quickly stir a few times, about 2 -3 min. Add fresh thyme leaves and sliced crisp bacon. Finish with dry Riesling, season with salt and pepper. Remove fish from oven and slowly stir in butter to saute pan. Season with salt and pepper. Drizzle Riesling butter over and around cabbage and apples. Garnish with bacon slice
bacon recipe courtesy of: Charles Ramseyer, Today Food
4 8-ounce black cod fillets, skin on
4 oz butter
1/2 cup of dry Riesling
4 slices of crisp pepper bacon
1 slice crisp bacon strip julienne
8 oz of Napa cabbage thinly sliced
1 each peeled and cored wedged Gala apple
1 tablespoon fresh thyme leaves
Kosher salt and pepper
3 tablespoons olive oil
Preheat oven to 350°F. Heat olive oil in a nonstick ovenproof sauté pan over medium-high heat. Place fillets flesh side down in the pan and sear until nicely browned, being careful not to burn, about 3 to 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers of the fillets are pearly white, about 5 minutes.
For Sauce: In medium size pre-heated fry pan add olive oil and sauté apples, Napa cabbage quickly stir a few times, about 2 -3 min. Add fresh thyme leaves and sliced crisp bacon. Finish with dry Riesling, season with salt and pepper. Remove fish from oven and slowly stir in butter to saute pan. Season with salt and pepper. Drizzle Riesling butter over and around cabbage and apples. Garnish with bacon slice
bacon recipe courtesy of: Charles Ramseyer, Today Food
Tuesday, September 13, 2011
2319. SAUTEED RAMPS with APPLE SMOKED BACON
yields four servings
2 pounds ramps, trimmed and cleaned
1/4 pound apple-smoked bacon, julienned
Salt and black pepper
In a large pot bring 2 quarts of salted water to a boil and add ramps. Cook until tender, about 4 minutes. Transfer to an ice bath and remove when chilled. Drain on paper towels.
In a skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain. Add ramps to bacon fat in skillet and season with salt and freshly ground black pepper. Saute until lightly caramelized and serve immediately, garnished with reserved crispy bacon.
bacon recipe courtesy of: Emeril Lagasse, "Funky Spring Vegetables," The Essence of Emeril, 2001
2 pounds ramps, trimmed and cleaned
1/4 pound apple-smoked bacon, julienned
Salt and black pepper
In a large pot bring 2 quarts of salted water to a boil and add ramps. Cook until tender, about 4 minutes. Transfer to an ice bath and remove when chilled. Drain on paper towels.
In a skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain. Add ramps to bacon fat in skillet and season with salt and freshly ground black pepper. Saute until lightly caramelized and serve immediately, garnished with reserved crispy bacon.
bacon recipe courtesy of: Emeril Lagasse, "Funky Spring Vegetables," The Essence of Emeril, 2001
Monday, September 12, 2011
2318. MANGO CHICKEN SANDWICHES with SWISS and BACON
serves four
4 chicken breasts, boneless and skinless
salt and pepper
2 teaspoons canola oil
4 tomato slices
4 slices Swiss cheese
1/4 cup mango chutney
3 tablespoons mayonnaise
4 kaiser rolls, split and toasted
8 slices cooked bacon
Place chicken between two layers of plastic wrap and pound to 1/2-inch thickness with a rolling pin or meat pounder. Season with salt and pepper on both sides.
Heat oil in a large skillet over medium. Cook chicken in hot oil for about 10 minutes, flipping occasionally, until meat is no longer pink in the middle.
Place 1 slice of tomato and 1 slice of cheese on each chicken breast. Cook, covered, for about 3 minutes to melt the cheese and heat the tomato.
Whisk together the chutney and mayo. Spread mixture onto rolls, then stuff each sandwich with chicken, spinach, and bacon. Serve.
bacon recipe courtesy of: Chef Luigi, North Carolina | Man Tested Recipes
4 chicken breasts, boneless and skinless
salt and pepper
2 teaspoons canola oil
4 tomato slices
4 slices Swiss cheese
1/4 cup mango chutney
3 tablespoons mayonnaise
4 kaiser rolls, split and toasted
8 slices cooked bacon
Place chicken between two layers of plastic wrap and pound to 1/2-inch thickness with a rolling pin or meat pounder. Season with salt and pepper on both sides.
Heat oil in a large skillet over medium. Cook chicken in hot oil for about 10 minutes, flipping occasionally, until meat is no longer pink in the middle.
Place 1 slice of tomato and 1 slice of cheese on each chicken breast. Cook, covered, for about 3 minutes to melt the cheese and heat the tomato.
Whisk together the chutney and mayo. Spread mixture onto rolls, then stuff each sandwich with chicken, spinach, and bacon. Serve.
bacon recipe courtesy of: Chef Luigi, North Carolina | Man Tested Recipes
Sunday, September 11, 2011
2317. WHITE BEANS with BACON and ENDIVE
makes 8 (side-dish) servings
8 slices bacon, coarsely chopped
1 medium onion, chopped
1 1 1/4- to 1 1/2-pound head curly endive, rinsed, leaves torn coarsely
2 large garlic cloves, chopped
2 15-ounce cans cannellini (white kidney beans), drained well
1/3 cup canned beef broth
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.
bacon recipe courtesy of: Bon Appétit, April 2001
8 slices bacon, coarsely chopped
1 medium onion, chopped
1 1 1/4- to 1 1/2-pound head curly endive, rinsed, leaves torn coarsely
2 large garlic cloves, chopped
2 15-ounce cans cannellini (white kidney beans), drained well
1/3 cup canned beef broth
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.
bacon recipe courtesy of: Bon Appétit, April 2001
Saturday, September 10, 2011
2316. MOREL MUSHROOM, ASPARAGUS and BACON PIZZA
pizza crust
1 tablespoon olive oil
1 cup fresh Mozzarella cheese slices
1/2 cup grated Provolone cheese
1/2 cup grated Parmesan cheese
1/2 – 3/4 cup chopped bacon
5-7 asparagus heads
5-7 morel mushrooms, cut in half
1 teaspoon butter
1/4 salt, to taste
dash of black pepper, to taste
Sauté the asparagus spears and morel mushrooms in 1 tsp butter over medium heat for roughly 5 minutes, until tender. Season with salt and pepper, to taste.
Place four strips of bacon on a plate lined with paper towels. Cover them with additional paper towels and microwave them for two minutes. Flip the bacon strips, and microwave them for 2 more minutes or until the bacon is done. Pat the excess grease from the bacon with the paper towels. Once it is cool enough to handle, chop it into bite-sized pieces.
Roll out your pizza dough to form a 10- or 12- inch pizza crust. Brush the dough with roughly 1 Tbsp olive oil. Arrange the fresh Mozzarella cheese slices on the crust and sprinkle it with the Provolone and Parmesan cheeses. Top with the cooked morel slices, asparagus spears and chopped bacon.
Pre-heat your oven or BBQ to 550 degrees or the highest temperature. Place the pizza on a pre-heated pizza stone or a pan with holes and bake it for 7-10 minutes (depending on the heat of the oven) until the cheese is bubbling and the crust is golden brown.
bacon recipe courtesy of: Kelsey, Itsy Bitsy Foodies, June 1, 2010
1 tablespoon olive oil
1 cup fresh Mozzarella cheese slices
1/2 cup grated Provolone cheese
1/2 cup grated Parmesan cheese
1/2 – 3/4 cup chopped bacon
5-7 asparagus heads
5-7 morel mushrooms, cut in half
1 teaspoon butter
1/4 salt, to taste
dash of black pepper, to taste
Sauté the asparagus spears and morel mushrooms in 1 tsp butter over medium heat for roughly 5 minutes, until tender. Season with salt and pepper, to taste.
Place four strips of bacon on a plate lined with paper towels. Cover them with additional paper towels and microwave them for two minutes. Flip the bacon strips, and microwave them for 2 more minutes or until the bacon is done. Pat the excess grease from the bacon with the paper towels. Once it is cool enough to handle, chop it into bite-sized pieces.
Roll out your pizza dough to form a 10- or 12- inch pizza crust. Brush the dough with roughly 1 Tbsp olive oil. Arrange the fresh Mozzarella cheese slices on the crust and sprinkle it with the Provolone and Parmesan cheeses. Top with the cooked morel slices, asparagus spears and chopped bacon.
Pre-heat your oven or BBQ to 550 degrees or the highest temperature. Place the pizza on a pre-heated pizza stone or a pan with holes and bake it for 7-10 minutes (depending on the heat of the oven) until the cheese is bubbling and the crust is golden brown.
bacon recipe courtesy of: Kelsey, Itsy Bitsy Foodies, June 1, 2010
Friday, September 09, 2011
2315. PEPPER JACK and BACON MUFFINS with RED PEPPER BUTTER
makes 12 muffins
Red Pepper Butter:
1/2 cup butter, softened
1/4 cup roasted red pepper, chopped
1/4 teaspoon garlic powder
Muffins:
8 slices bacon, cooked crisp and divided
2 cups biscuit mix
1/4 cup cornmeal
2 cups (8 ounces) pepper jack cheese, shredded and divided
3/4 cup milk
1/4 cup butter, melted
1 egg, beaten
Preheat oven to 350°F. Prepare muffin tin by generously greasing or lining with foil liners greased with nonstick spray.
For butter, purée butter, red pepper and garlic powder in food processor or blender; set aside.
For muffins, dice 7 slices of bacon; set aside. Cut remaining bacon strip into 12 squares; set aside.
In medium bowl, combine biscuit mix, cornmeal, diced bacon and 1 1/3 cups Pepper Jack. Add milk, melted butter and egg; stir just until moistened. Scoop batter into 12 muffin cups. Sprinkle remaining cheese over muffins, and place one bacon square on each. Bake 15 to 20 minutes until golden brown. Let cool 10 minutes. Remove from muffin pan and serve with red pepper butter.
bacon recipe courtesy of: Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717
Red Pepper Butter:
1/2 cup butter, softened
1/4 cup roasted red pepper, chopped
1/4 teaspoon garlic powder
Muffins:
8 slices bacon, cooked crisp and divided
2 cups biscuit mix
1/4 cup cornmeal
2 cups (8 ounces) pepper jack cheese, shredded and divided
3/4 cup milk
1/4 cup butter, melted
1 egg, beaten
Preheat oven to 350°F. Prepare muffin tin by generously greasing or lining with foil liners greased with nonstick spray.
For butter, purée butter, red pepper and garlic powder in food processor or blender; set aside.
For muffins, dice 7 slices of bacon; set aside. Cut remaining bacon strip into 12 squares; set aside.
In medium bowl, combine biscuit mix, cornmeal, diced bacon and 1 1/3 cups Pepper Jack. Add milk, melted butter and egg; stir just until moistened. Scoop batter into 12 muffin cups. Sprinkle remaining cheese over muffins, and place one bacon square on each. Bake 15 to 20 minutes until golden brown. Let cool 10 minutes. Remove from muffin pan and serve with red pepper butter.
bacon recipe courtesy of: Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717
Thursday, September 08, 2011
2314. KALE, BACON and CHEESE BREAKFAST CASSEROLE
makes 4-6 servings
1 large bunch kale (8 oz. sliced kale strips)
1 tablespoons olive oil
4 slices bacon, cooked very crisp, crumbled
3/4 cup low fat grated cheese
10 eggs
salt to taste
fresh ground black pepper to taste
1 teaspoon Spike Seasoning (optional)
Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it's very crisp, blotting as much fat as you can with paper towels. Trim off kale stems, then wash the kale and spin dry or dry with paper towels. Stack up the kale leaves and cut in thin crosswise strips. Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it's all wilted, about 1-2 minutes. In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning, and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. Bake 22-25 minutes or until the casserole is set and the top is lightly browned. Serve hot, with a dollop of low-fat sour cream if desired.
bacon recipe courtesy of: Kalyn, Kalyn's Kitchen, August 30, 2011
1 large bunch kale (8 oz. sliced kale strips)
1 tablespoons olive oil
4 slices bacon, cooked very crisp, crumbled
3/4 cup low fat grated cheese
10 eggs
salt to taste
fresh ground black pepper to taste
1 teaspoon Spike Seasoning (optional)
Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it's very crisp, blotting as much fat as you can with paper towels. Trim off kale stems, then wash the kale and spin dry or dry with paper towels. Stack up the kale leaves and cut in thin crosswise strips. Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it's all wilted, about 1-2 minutes. In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning, and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. Bake 22-25 minutes or until the casserole is set and the top is lightly browned. Serve hot, with a dollop of low-fat sour cream if desired.
bacon recipe courtesy of: Kalyn, Kalyn's Kitchen, August 30, 2011
Wednesday, September 07, 2011
2313. TARTIFLETTE with MELTED CHEESE, BACON and THYME
serves six
1 clove garlic, crushed
2 teaspoons vegetable oil
275 grams smoked rindless back rashers bacon, chopped
1 large onion, thinly sliced
7 grams thyme
284 ml double cream
2 pints semi skimmed milk
1 kg potatoes, unpeeled and thinly sliced
250 grams reblochon cheese, cut into thin slices
Preheat the oven to 180ºC, gas mark 4, and lightly grease a 1.5-litre ovenproof dish.
Heat the oil in a frying pan and fry the bacon and onion over a medium heat for 4-5 minutes until beginning to brown.
Chop the thyme, reserving a few leaves for garnish. Place the thyme, cream, milk and garlic in a large pan. Bring to a simmer, then add the potatoes, cover and cook for 5 minutes. Stir in the bacon and onions and season with a little freshly ground black pepper. Place half the potato mixture in the bottom of the dish, then place half the sliced cheese over the potatoes. Repeat, finishing with a layer of cheese.
Bake in the oven for 40-45 minutes, until the potatoes are tender when pierced with a knife and the top is golden brown. Garnish with the remaining thyme.
bacon recipe courtesy of: Ocado, Ocado Limited, Freepost 13498, PO BOX 3 62, Hatfield AL9 7BR, UK
1 clove garlic, crushed
2 teaspoons vegetable oil
275 grams smoked rindless back rashers bacon, chopped
1 large onion, thinly sliced
7 grams thyme
284 ml double cream
2 pints semi skimmed milk
1 kg potatoes, unpeeled and thinly sliced
250 grams reblochon cheese, cut into thin slices
Preheat the oven to 180ºC, gas mark 4, and lightly grease a 1.5-litre ovenproof dish.
Heat the oil in a frying pan and fry the bacon and onion over a medium heat for 4-5 minutes until beginning to brown.
Chop the thyme, reserving a few leaves for garnish. Place the thyme, cream, milk and garlic in a large pan. Bring to a simmer, then add the potatoes, cover and cook for 5 minutes. Stir in the bacon and onions and season with a little freshly ground black pepper. Place half the potato mixture in the bottom of the dish, then place half the sliced cheese over the potatoes. Repeat, finishing with a layer of cheese.
Bake in the oven for 40-45 minutes, until the potatoes are tender when pierced with a knife and the top is golden brown. Garnish with the remaining thyme.
bacon recipe courtesy of: Ocado, Ocado Limited, Freepost 13498, PO BOX 3 62, Hatfield AL9 7BR, UK
Tuesday, September 06, 2011
2312. GUACAMOLE BACON CHEESEBURGER
serves four
8 slices bacon
1 pound (85/15) ground beef
seasoning salt
4 slices pepper jack cheese
1 red onion, sliced
green leaf lettuce
prepared guacamole
4 hamburger buns
Preheat your outdoor grill. Cook bacon slices over medium heat until crispy. About 5-7 minutes. Transfer to paper towel lined plate. Set aside. Portion the ground beef into 4 equal parts. Roll each part into a ball and then gently press into patties. Sprinkle each patty with seasoning salt. Cook burgers over medium heat. About 4-5 minutes per side for medium-well. At the last minute, place cheese slices on top. Cook until cheese melts slightly. (Note: You can also toast the hamburger buns at this point if you like.) To assemble the hamburger, place hamburger on bottom of bun, place red onion rings and lettuce on top. Spread guacamole on top bun and place on top. Serve.
bacon recipe courtesy of: Des, Life's Ambrosia, June 2009
8 slices bacon
1 pound (85/15) ground beef
seasoning salt
4 slices pepper jack cheese
1 red onion, sliced
green leaf lettuce
prepared guacamole
4 hamburger buns
Preheat your outdoor grill. Cook bacon slices over medium heat until crispy. About 5-7 minutes. Transfer to paper towel lined plate. Set aside. Portion the ground beef into 4 equal parts. Roll each part into a ball and then gently press into patties. Sprinkle each patty with seasoning salt. Cook burgers over medium heat. About 4-5 minutes per side for medium-well. At the last minute, place cheese slices on top. Cook until cheese melts slightly. (Note: You can also toast the hamburger buns at this point if you like.) To assemble the hamburger, place hamburger on bottom of bun, place red onion rings and lettuce on top. Spread guacamole on top bun and place on top. Serve.
bacon recipe courtesy of: Des, Life's Ambrosia, June 2009
Monday, September 05, 2011
2311. BROWN RICE, DATES and PEPPERED BACON
serves six
1 cup medium grain brown rice, uncooked
2 1/4 cups water
1/2 cup dried dates, chopped
3 slices peppered bacon, cooked and crumbled
1/4 cup chives, chopped
1 tablespoon maple syrup
Combine rice and water in a medium saucepan. Bring to a soft boil. Reduce heat to low. Cover and cook for 50 minutes or until liquid is adsorbed. Remove from heat. Let stand covered for 10 minutes before serving. Let rice cool slightly. Immediately stir in the remaining ingredients. Salt and pepper to taste. Serve hot or cold.
bacon recipe courtesy of: The California Rice Commission, 8801 Folsom Blvd., Suite 172, Sacramento, California 95826-3249
1 cup medium grain brown rice, uncooked
2 1/4 cups water
1/2 cup dried dates, chopped
3 slices peppered bacon, cooked and crumbled
1/4 cup chives, chopped
1 tablespoon maple syrup
Combine rice and water in a medium saucepan. Bring to a soft boil. Reduce heat to low. Cover and cook for 50 minutes or until liquid is adsorbed. Remove from heat. Let stand covered for 10 minutes before serving. Let rice cool slightly. Immediately stir in the remaining ingredients. Salt and pepper to taste. Serve hot or cold.
bacon recipe courtesy of: The California Rice Commission, 8801 Folsom Blvd., Suite 172, Sacramento, California 95826-3249
Sunday, September 04, 2011
2310. ALE, BACON, CHEDDAR and CAULIFLOWER SOUP
yields 4-6 servings
2 tablespoons butter
4 oz. bacon, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 tablespoon minced garlic
salt and black pepper
1 small cauliflower, cored and chopped
2 12-oz. bottles Belgian dark-abbey-ale style beer, i.e. Brooklyn Local 2, Westmalle Dubbel
3 cups vegetable or chicken stock
1 bay leaf
pinch of cayenne pepper
1 tablespoon mustard
8 oz. sharp cheddar cheese, grated
2 tablespoons cornstarch
chopped fresh cilantro or chives for garnish
Put the butter in a large pot over medium heat. When it melts, add the bacon and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and puree the soup with an immersion blender or semi-puree it with a potato masher.
Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.
bacon recipe courtesy of: Mark Bittman, "Tastes Great. More Filling." The New York Times Magazine, page 44, September 4, 2011
2 tablespoons butter
4 oz. bacon, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 tablespoon minced garlic
salt and black pepper
1 small cauliflower, cored and chopped
2 12-oz. bottles Belgian dark-abbey-ale style beer, i.e. Brooklyn Local 2, Westmalle Dubbel
3 cups vegetable or chicken stock
1 bay leaf
pinch of cayenne pepper
1 tablespoon mustard
8 oz. sharp cheddar cheese, grated
2 tablespoons cornstarch
chopped fresh cilantro or chives for garnish
Put the butter in a large pot over medium heat. When it melts, add the bacon and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and puree the soup with an immersion blender or semi-puree it with a potato masher.
Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.
bacon recipe courtesy of: Mark Bittman, "Tastes Great. More Filling." The New York Times Magazine, page 44, September 4, 2011
Saturday, September 03, 2011
2309. ROAST GROUPER with ONION-BACON COMPOTE
4 or more thick bacon slices (preferably smoked), cut into 1-inch pieces
1/2 stick unsalted butter, divided
4 medium onions, halved and sliced
4 large garlic cloves, coarsely chopped
5 thyme sprigs plus 2 teaspoons leaves
1 1/2 lb grouper or similar fillets (2 inches thick)
1 1/2 teaspoons grated lemon zest
Preheat oven to 450ºF with rack in middle.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain and add 3 tablespoons butter to bacon fat in skillet.
Add onions and cook, stirring occasionally, until slightly caramelized, about 5 minutes. Add garlic, thyme sprigs, and salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, until tender and golden, 10 to 15 minutes.
Discard thyme sprigs.
Put fish in a lightly oiled shallow baking dish and season generously with salt and pepper. Dot with remaining tablespoon butter and roast until just cooked through, about 8 minutes.
Crumble bacon into onion mixture and stir in zest and thyme leaves. Serve each portion of fish topped with a couple tablespoons of onion compote and serve remainder on the side.
bacon recipe courtesy of: Tidal Fish, 8673 Commerce Drive, Suite 4, Easton, Maryland 21601
1/2 stick unsalted butter, divided
4 medium onions, halved and sliced
4 large garlic cloves, coarsely chopped
5 thyme sprigs plus 2 teaspoons leaves
1 1/2 lb grouper or similar fillets (2 inches thick)
1 1/2 teaspoons grated lemon zest
Preheat oven to 450ºF with rack in middle.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain and add 3 tablespoons butter to bacon fat in skillet.
Add onions and cook, stirring occasionally, until slightly caramelized, about 5 minutes. Add garlic, thyme sprigs, and salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, until tender and golden, 10 to 15 minutes.
Discard thyme sprigs.
Put fish in a lightly oiled shallow baking dish and season generously with salt and pepper. Dot with remaining tablespoon butter and roast until just cooked through, about 8 minutes.
Crumble bacon into onion mixture and stir in zest and thyme leaves. Serve each portion of fish topped with a couple tablespoons of onion compote and serve remainder on the side.
bacon recipe courtesy of: Tidal Fish, 8673 Commerce Drive, Suite 4, Easton, Maryland 21601
Friday, September 02, 2011
2308. ZUCCHINI, BACON and ALFALFA BAKE
serves eight
1 cup alfalfa
4 zucchini, grated
1/2 lb. can corn kernels, drained
6 shallots, sliced
3 bacon
1/2 bunch basil
2 ounces cheddar cheese, grated
1 cup self-raising flour
1/3 cup vegetable oil
4 eggs
1/3 cup milk
Preheat oven to 350°F. Mix together first 8 ingredients. Beat together remaining ingredients and then combine with dry ingredients. Pour mixture into a 12x9 inch baking dish and bake for 40-50 minutes, or until set and golden brown. Serve warm or at room temperature.
bacon recipe courtesy of: Meals for You, Proco Marketing Inc.
1 cup alfalfa
4 zucchini, grated
1/2 lb. can corn kernels, drained
6 shallots, sliced
3 bacon
1/2 bunch basil
2 ounces cheddar cheese, grated
1 cup self-raising flour
1/3 cup vegetable oil
4 eggs
1/3 cup milk
Preheat oven to 350°F. Mix together first 8 ingredients. Beat together remaining ingredients and then combine with dry ingredients. Pour mixture into a 12x9 inch baking dish and bake for 40-50 minutes, or until set and golden brown. Serve warm or at room temperature.
bacon recipe courtesy of: Meals for You, Proco Marketing Inc.
Thursday, September 01, 2011
2307. SWEDISH MEATBALLS with GROUND BEEF, GROUND PORK and BACON
makes 6-8 servings
1 cup fresh breadcrumbs
2 1/3 cups low-salt beef stock, divided
4 tablespoons unsalted butter, divided
1 cup minced onion
2 thick slices bacon, minced
1 pound ground beef
3/4 pound ground pork
3 large eggs, lightly beaten
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons sour cream, whisked
Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.
Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet.
Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6–8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 tablespoons drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.
bacon recipe courtesy of: Jenny Rosenstrach and Andy Ward, Bon Appétit, September 2011, adapted from Smörgås Chef, New York, New York
1 cup fresh breadcrumbs
2 1/3 cups low-salt beef stock, divided
4 tablespoons unsalted butter, divided
1 cup minced onion
2 thick slices bacon, minced
1 pound ground beef
3/4 pound ground pork
3 large eggs, lightly beaten
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons sour cream, whisked
Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.
Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet.
Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6–8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 tablespoons drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.
bacon recipe courtesy of: Jenny Rosenstrach and Andy Ward, Bon Appétit, September 2011, adapted from Smörgås Chef, New York, New York
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