2366. BLACK BEAN and BACON HUMMUS

yields 12 servings


1 15.5 ounce can black beans, drained
3 cloves garlic, peeled and crushed
4 slices crisp cooked bacon, crumbled
the juice of 1 large or 2 small limes
2 tablespoons sour cream
3 to 4 tablespoons extra virgin olive oil
1/2 teaspoon powdered cumin
1/2 teaspoon sweet Hungarian paprika
salt and pepper to taste

Place black beans in a food processor and blend to a thick puree. Add olive oil, almost all of the bacon, cilantro, lime juice, garlic, cumin and paprika, and blend thoroughly. Add sour cream to lighten the mixture and blend until combined, scraping the sides of the bowl often. Add salt and pepper to taste (taste often, you might prefer a little more paprika or cumin.)

Serve garnished with a little olive oil, a sprinkling of bacon and some chopped cilantro.


bacon recipe courtesy of: Jerry D. Russell, Cooking by the seat of our pants, April 4, 2011

2365. CHOCOLATE CHIPOTLE BACON POPCORN

makes 10 cups popcorn


8 ounces dark chocolate, melted (see NOTE below)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground chipotle spice
10 cups popcorn, air or oil popped
Kosher salt
2 to 4 strips bacon, cooked until crisp, drained, and crumbled, optional

NOTE: Melt chocolate in the microwave. Heat for 30 seconds on HIGH. Remove chocolate, stir, repeat until chocolate melts. Or place chocolate in the top of a double boiler. Heat water over medium-high heat, stir until chocolate melts.

Line a rimmed baking sheet with parchment paper, set aside. In small bowl, stir together melted chocolate and spices. Pour chocolate over popcorn. Using a wooden spoon, toss to combine.

Spread mixture on prepared baking sheet. Sprinkle popcorn lightly with kosher salt. And, if using, sprinkle crumbled bacon over the top of the popcorn. Allow chocolate to set. Break popcorn into pieces, and serve. (To speed up the setting time, place the pan in the refrigerator for twenty minutes.)


bacon recipe courtesy of: Elizabeth Barbone of GlutenFreeBaking.com, for Serious Eats' Gluten-Free Tuesday, October 18, 2011

2364. COCONUT GINGER MUSSELS with BACON

yields two servings


6 slices thick cut pepper bacon
1-1/2 cups coconut juice
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
2 tablespoons finely chopped jalapeno pepper (or more to taste)
2 lbs small mussels
1 tablespoon finely chopped cilantro (optional)

Stack the bacon slices and cut them lengthwise into two long strips, then cut the strips into 1/2 inch pieces. Fry the bacon pieces in a large lidded pot, stirring often, until the bacon is evenly cooked and nearly crisp. Remove the bacon and pour off the oil, leaving the small bits in the pan.

Slowly pour in the coconut juice; add the ginger and soy sauce. Simmer for 2 minutes.

Increase the heat to medium high. Add the jalapeno and mussels. Cover and cook the mussels, shaking the pot occasionally, until the shells open (about 5-7 minutes.) Discard any unopened mussels

Transfer the mussels to large shallow bowls. Spoon the broth over the mussels and sprinkle them with the reserved bacon and the cilantro. Note: These are excellent served over mei fun or other Asian noodles.


bacon recipe courtesy of: Doug DuCap, for About.com (Fish & Seafood Cooking)

2363. BACON, PUMPKIN and PECAN STUFFING

for Elisabeth and Molly, on Pumpkin Day

serves six


7 cups roughly cubed whole grain sandwich bread
2 cups roasted pumpkin, cubed
4-5 slices bacon, diced
1 cup onion, diced
1 cup celery, diced
1 teaspoon ground sage
1/2 teaspoon garlic powder
1/4 cup maple syrup
1/2 cup chopped, toasted pecans
1 1/2 cups chicken broth
salt and pepper, to taste

Preheat oven to 350F. Butter an 8×8 or 9×9-inch baking dish. Toss cubed bread and roasted pumpkin into a large mixing bowl. Heat a skillet to medium-high and add in diced bacon. Cook, stirring occasionally, until bacon is crispy. Strain bacon out and add diced onions and celery to the pan. Reduce heat to medium and cook until onions are just tender, about 5 minutes. Stir in ground sage, garlic powder and maple syrup. Pour onion mixture over bread cubes. Add in crispy bacon bits and pecans. Toss to coat everything. Pour in chicken broth and season with salt and pepper, to taste. Stir mixture gently with a spatula until everything is well combined. Pour into prepared pan. Bake for about 30 minutes, until stuffing is golden brown on top.


bacon recipe courtesy of: Nicole Weston, Baking Bites, November 11, 2010

2362. ROAST BUTTERNUT SQUASH with BUCKWHEAT and BACON PILAF

serves two


1 butternut squash
1 teaspoon olive or vegetable oil, plus extra for brushing
1 rasher of lean back bacon, chopped
50 grams buckwheat groats
175 ml chicken, ham or vegetable stock
1 spring onion, finely chopped
2 tablespoons flat leaf parsley, torn
salt and black pepper

Heat the oven to 200°C/gas 6. Halve the butternut squash lengthways and scoop out the seeds and pith from each piece. Brush lightly with oil, season with a little salt and pepper and place on a baking tray. Roast in the oven for 35-45 minutes or until the squash is browned and tender.

Meanwhile, heat the oil in a saucepan and add the bacon and buckwheat. Cooking, stirring, for 5 minutes or until the grains become orangey brown and fragrant. Pour in the stock and bring to a boil. Lower the heat and simmer for 12-15 minutes, or until the liquid is absorbed and the grains are just tender.

Stir the spring onions and parsley leaves into the buckwheat and season to taste. Remove the squash from the oven and place on serving plates. Pile the pilaf into the cavity in the squash and serve hot.


bacon recipe courtesy of: Jenni Muir, for Good Food Channel, UKTV

2361. AVOCADO TOASTIES (OPEN-FACE SANDWICH) with KIWI SALSA and BACON

makes eight


8 bacon slices
1 tablespoon plus 2 teaspoons fresh lime juice
1 teaspoon honey
1 pound kiwis (about 3 large), peeled, cut into 1/4-inch cubes (about 1 1/2 cups)
1/2 cup chopped fresh cilantro
2 green onions, finely chopped
2 teaspoons hot sauce
1 ciabatta or pain rustique, halved horizontally
2 avocados, halved, pitted, peeled

Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Whisk 1 tablespoon lime juice and honey in medium bowl. Add kiwi cubes, cilantro, green onions, and hot sauce. Season kiwi salsa with salt; toss gently.

Heat griddle over medium-high heat. Place 1 bread half, cut side down, on griddle. Cook until cut surface is crisp and brown in spots, 5 to 6 minutes. Repeat with second bread half.

Mash avocado in medium bowl. Add remaining 2 teaspoons lime juice; season with salt and pepper.

Cut each bread half crosswise into 4 rectangles. Spread each with about 3 tablespoonfuls mashed avocado. Top each with salsa and 1 bacon slice.


bacon recipe courtesy of: Julie Biuso, Bon Appétit, December 2010

2360. BRAISED KOHLRABI with BACON

makes 3-4 servings


½ of a giant kohlrabi (~8” across), skin trimmed, cut into small cubes
2 rashers bacon, cut small
fresh cracked pepper

Chop kohlrabi into your preferred shape. Some recipes use slices, or strips, or even grated. I liked the little cubes. Make sure it is uniformly cut for even cooking.

Cook cut bacon in large sauté pan until it starts to render a little fat (on my old electric stove this took a few minutes). Add chopped kohlrabi and sauté a bit before adding just enough water (or braising liquid of your choice) to keep it from burning. Cover and let cook about 15 minutes, stirring regularly and checking for when it is just fork tender. We enjoyed ours more al dente than mushy. Generously add a few grinds of fresh pepper and serve hot.


bacon recipe courtesy of: The Omnivorous Mom, Raising an Omnivorous Child, July 7, 2010

2359. GRILLED CLAMS ON THE HALF SHELL with BACON, GARLIC and HOT PEPPER

yields four servings


32 littleneck clams on the half shell
1/4-pound bacon, finely diced
6 cloves garlic, finely chopped
1/2 teaspoon hot pepper flakes
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1/2 cup fresh bread crumbs
freshly ground black pepper

Preheat grill to high.

Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.

Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.


bacon recipe courtesy of: Bobby Flay, "Seafood Feast," Boy Meets Grill, Food Network

2358. BEANS, BACON and DUCK GIZZARDS SALAD

serves four


2 kg of beans
100 grams smoked bacon
1 box of duck gizzards
1 sprig savory

Sauce:
a small piece of dried chilli
3 tablespoons of olive oil
1 tablespoon of vinegar

Shell the beans. Then dive it 5 minutes in boiling salted water. Drain, then rinse under cold water to remove the thick white skin. Continue cooking 10 minutes in water, perfumed with savory. Remove the gizzards of their fat. Cut into 4. Melt over low heat the bacon cut into small cubes. Add the gizzards. Prepare a dressing. Arrange drained beans, bacon, and gizzards on a bed of frisée salad. Drizzle with vinaigrette and serve hot.


bacon recipe courtesy of: Véronique Brandy, French Delice, New York/Montreal, July 25, 2011

2357. POTATO GNOCCHI with TRUFFLED BACON JUS

serves 6-8 people


For the gnocchi:
2.5 lb russet potato after ricing
7 oz. all-purpose flour
2 egg yolks
salt

For the jus:
2 cups chicken stock
6 oz. piece slab bacon or 8-10 pieces pre-sliced
4 oz. unsalted butter
3 tablespoons chopped black truffle
2 teaspoons truffle oil

For the garnish:
8-10 thin slices of bacon (cooked until crispy)
truffle slices (optional)
freshly grated Parmesan
micro greens, baby arugula or mache

To make the gnocchi, place the potatoes (skin on) in a pot of cold water. Slowly bring to a simmer. Do not boil, or the skin will crack, and the potatoes will absorb water. The goal is to remove the potatoes from the water and put through the ricer or food mill as soon as they are cooked. If they take on water they will need more flour, and they will be chewy.

Place riced potatoes on floured work surface and add 1/3 of the flour. Work in gently to cool slightly. Then, add salt and egg yolks along with 1/3 more flour. Slowly add remaining flour, but stop when dough no longer feels tacky. Bring pot of water to a simmer. Pinch off small piece of dough. Roll into a ball and cook to see if dough holds together. If not add more flour. Taste for seasoning.

To form the gnocchi, cut manageable portions from dough with bench scraper and roll into a thin log shape. Cut half inch sections. Roll those into balls, and then roll off the back of a fork onto a floured sheet pan.

Gnocchi can be poached ahead of time and refrigerated. The gnocchi are cooked when they float to the top. Remove them from the water. Shock them in ice bath. Drain and cover.

For the jus, bring stock and slab bacon to a simmer. Cook until the bacon is tender. Let cool. Remove bacon from liquid and dice. Add truffle and diced bacon to jus. Bring to a boil. Add butter. Reduce until slightly thickened. Add truffle oil and season to taste.

To plate, toss gnocchi in jus. Taste again and season if necessary. Divide into bowls, making sure each has a nice amount of the sauce. Place crispy bacon, truffle slices if using, Parmesan and greens on top of each. Serve with fork and spoon. You will want to get all the truffle and bacon out of the bowl.


bacon recipe courtesy of: Steven Caravelli, Sleek, 999 N. 2nd Street, St. Louis, Missouri 63102 | Riverfront Times, St. Louis, 2009

2356. RABBIT and SQUIRREL GUMBO with BACON, ANDOUILLE SAUSAGE and SMOKED HAM

serves 10-12 people


1 rabbit, cut into pieces (about 2 pounds)
2 squirrels, cut up (about 1 pound)
6 slices bacon
2 cups flour
1 1/4 cup oil
4 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
4 cloves minced garlic
4 quarts chicken or beef stock
1 can (10 oz) tomatoes
1 pound smoked andouille sausage, diced
2 cups smoked ham, cut into bite size chunks
2 teaspoons Creole seasoning (or 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper)
2 cups chopped green onions
1/2 cup chopped parsley
1 teaspoon oregano
1/4 teaspoon dried rosemary
2 tablespoons Tabasco

In a heavy pot or skillet brown the bacon. Remove when cooked and set aside. This will be added to your rabbit squirrel gumbo. Brown squirrel and rabbit in bacon oil until evenly brown on all sides on a medium heat. Remove and set aside.

Now make your roux. If you will use the same pot that you browned the rabbit and squirrel in, remove the bacon fat and scrape the bottom of the pot clean of browned pieces and reserve. You will use these pot scrapings later. Or you can get a clean large heavy pot. This is what you will cook your gumbo in.

Brown flour and oil to make a roux. Bring to a red brown color something on the order of milk chocolate. Add onions, green pepper, celery and garlic and saute' for 10 minutes to create your holy trinity.

After your vegetables are soft, add stock, rabbit and squirrel pieces, ham and sausage, bacon, tomatoes, pot scrapings from the rabbit and squirrel browning and all seasonings. Reserve the green onions and parsley.

Bring all this to a boil then reduce heat to simmer (low setting) and cook slowly for 1 1/2 to two hours. Stir occasionally and scrape the bottom of the pot to prevent sticking.

Test the rabbit and squirrel for tenderness and if not satisfactory simmer some more. Don't worry about over cooking. You cannot overcook when using a low heat and tending occasionally. If the gumbo looks a little too thick add more stock or water 1/2 cup at a time until you like the consistency.

When your rabbit squirrel gumbo is cooked add the green onions and parsley, cover and simmer 5 minutes. Serve with cooked white rice. This should be served with a ratio of 1/3 cup rice to 1 1/2 cup gumbo.


bacon recipe courtesy of: Gene Gautro, Gumbo Cooking ... New Orleans Style

2355. BEER, BACON and CHEDDAR BREAD

yields one loaf


3 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons honey
1 egg
12 ounces of your favorite beer
3 pieces thick-cut bacon, diced
1/2 cup (4 ounces) grated sharp white cheddar

Preheat oven to 375 degrees. Use a vegetable cooking spray to thoroughly grease a 9x12 loaf pan. Cook the bacon in a frying pan over medium heat for 3-4 minutes, then drain fat. Sift the flour, baking powder and salt into a large bowl. Lightly beat egg with honey, then pour it onto flour mixture and mix with a wooden spoon. Add beer and mix into the batter, then add bacon and cheddar and fold into batter. Spread batter evenly into the pan and bake for 50 minutes or until a skewer inserted into the middle of the bread comes out clean. Allow the bread to cool in the pan for 5 minutes before inverting onto a wire rack. Cool another 10 minutes before cutting.


bacon recipe courtesy of: Naa Ako-Adjei, Food Public, August 3, 2011

2354. SPECKKNODEL (BACON DUMPLINGS with WHITE CABBAGE)

serves four


500 grams floury potatoes, peeled
150 grams flour
1 small egg
salt
200 grams bacon
2 eggs
200 grams crème fraîche
2 tablespoons corn starch
nutmeg

For the cabbage salad:
1 large white cabbage
1 tablespoon caraway seeds
200 grams lean bacon, cut in tiny cubes
100 ml white wine or apple cider vinegar

For the dumplings, cook the potatoes (without peeling or cutting them) until tender. Peel and mash with a fork or potato ricer (don't be tempted to use an electric whisk, or you'll end up with a glue-like mass that is impossible to work). When the potatoes have cooled down just enough to be able to handle them with your bare hands, add the egg and flour, season with salt and knead into a smooth dough.

Divide the mixture into 12 equal portions, flatten them in your hands and put a ball of bacon bits in the middle. Roll the dumplings with floury hands, making sure that the bacon is well enveloped and the dough closes tightly around them. Sit the dumplings in a greased, oven-proof dish and bake in the oven for ca. 25 minutes at 200 C.

Whisk the eggs, crème fraîche and corn starch together, season with salt and nutmeg and pour over the dumplings. Continue to cook until the egg mixture has set.

While the dumplings are baking, cut the cabbage into thin strips (no more than 5 mm) and cook in salted water with the caraway seeds until tender. Drain and return to the pot. Cut the bacon into 1 cm dice and fry in a shallow pan until nicely brown. When the bacon bits are done, add them and the fat they released to the cabbage. Return the pan to the stove and add the vinegar, heat it up and add to the cabbage. Mix through and keep warm until serving.


bacon recipe courtesy of: Johanna Wagner, thepassionatecook, London, UK, August 22, 2004

2353. PASTA with CHICKEN LIVERS, BACON and SAGE

10 oz chicken livers
4 oz smoked bacon, 4-5 slices
4-6 shallots, about 8oz
15-20 fresh or frozen sage leaves
2 tablespoons olive oil
8 oz fresh tagliatelle

Cook pasta according to package instructions. Slice shallots. Snip or cut sage leaves in half or quarters. Trim chicken livers if needed and cut in half. Sauté bacon in a large nonstick skillet until brown and crisp. Remove, tear into pieces and set aside. If there is a lot of fat, remove all but 1 tablespoon. Add shallots to skillet and sauté until tender and starting to brown. Remove and add to bacon. Add olive oil to skillet. Turn heat up to medium-high, add sage and livers to pan. Sauté 5-8 minutes, livers should still be pink in the center. You may have to do the liver in batches so as not to crowd the pan. Return all liver, shallots and bacon to the pan and heat through. Add the cooked, drained pasta and toss in the skillet, with a tablespoon or 2 of water to help get the browned bits off the bottom of the pan. Put onto a platter and serve.


bacon recipe courtesy of: Katie, Thyme for Cooking, January 15, 2008

2352. GRAND-MERE (GARNISH of BACON, ONIONS, MUSHROOMS and POTATOES)

serves 4-6


1 pound (2½ to 3 cups) “boiling” potatoes or new potatoes, tournéed 2 to 2½ inches long and 1 to 1¼ inches at their widest diameter
1½ to 2 tablespoons clarified butter or 1 tablespoon butter and ½ tablespoon olive oil, more if needed
⅛ teaspoon salt
½ pound bacon, blanched and cut
½ pound (about 2 cups) mushrooms, diced
2 medium onions (about 2 cups), diced
1 to 1½ tablespoons butter, softened
1 to 1½ tablespoons parsley, chives, or fresh tarragon, or a mixture of fresh green herbs
big pinch of pepper

Blanch the bacon in simmering water for 10 minutes to remove the smokiness.
Peel the potatoes, and tournée, 2 to 2½ inches long and 1 to 1¼ inches at their widest diameter. If you cut them smoothly, they will roll around easily and color evenly when sautéed. Make sure the potatoes are dry before cooking.

Add the fat (either clarified butter or butter and oil) so that it films the pan by 1/16 inch and set over moderately high heat. (Don’t add too much oil or it will taste oily.) When hot, put the potatoes into the skillet. Leave them for 2 minutes. Shake the skillet back and forth to roll the potatoes and to sear them on another side for 2 minutes. Continue for 4-5 minutes more. The potatoes should be a pale golden color all over.

Season the potatoes with salt and roll them again in the skillet.

Add the mushrooms, bacon, and onions.

Lower heat, cover the skillet, and cook the potatoes for about 15 minutes, shaking them every 3-4 minutes so that they don't stick to the skillet and color evenly.

When they are done, pour out the fat.

If you're holding the garnish for later, set cover askew to allow for air circulation, and place skillet on low heat. The potatoes can be kept for about half an hour. Just before serving, reheat just to sizzling hot.

Off heat, add the butter and herbs, season with pepper.


bacon recipe courtesy of: Shari Goodman, Whisk: a food blog, January 16, 2008 | adapted from Mastering the Art of French Cooking by Julia Child

2351. BACON-WRAPPED BAKED PLANTAINS

yields 21 pieces


3 ripe plantains
1 (200 gram) 7-ounce packet of bacon
toothpicks

Preheat oven to 375 degrees F. Line a baking sheet with foil and set aside. Peel the plantains and cut them into 1-inch rounds. Cut the rashers of bacon in half. Wrap each piece plantain with a piece of bacon and secure with a toothpick. Align the bacon-wrapped plantain on the baking sheet; place it so that the meaty side of the bacon is in contact with the baking sheet. Bake for 20 minutes or until the bottom of the plantains are caramelized and the bacon cooked through

Remove from pan and place on wire rack to cool. Reserve the bacon drippings for later use or discard.

Serve baked plantains with bacon caramelized-bottoms up for a dramatic presentation. Serve warm or at room temperature.


bacon recipe courtesy of: Cynthia Nelson, "Tastes Like Home," Christian Science Monitor, November 22, 2010

2350. OVEN-ROASTED ASPARAGUS with BACON and ROMANO CHEESE

serves six


6 slices bacon
2 tablespoons olive oil
2 bunches asparagus
salt and fresh ground black pepper, as needed
juice of lemon
zest of 1 lemon
shredded Romano cheese

Preheat oven at 475 F. Adjust oven rack to position 3. Cut bacon into small pieces. Fry in a pan until crispy and brown; drain on paper towels. Drizzle rimmed cookie sheet with olive oil. Arrange asparagus in a single layer, turning to coat with oil. Salt and pepper liberally. Roast for 7 minutes or until fork tender. Drizzle lemon juice and lemon zest. Sprinkle with Romano cheese and bacon. Serve warm.


bacon recipe courtesy of: Artisan Pantry Cheese, Wisconsin

2349. BACON and LEEK RISOTTO with POACHED EGG

makes six servings


6 large eggs
5 cups low-salt chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)

Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1D2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.


bacon recipe courtesy of: Jill Dupleix, Bon Appetit, April 2011

2348. CHICKEN TORTILLA SOUP with BACON, CHIPOTLE and FIRE ROASTED TOMATO

yields four servings


3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
freshly chopped cilantro leaves, for garnish

Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.

While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.


bacon recipe courtesy of: Rachael Ray, "Smokehouse," 30 Minute Meals, Food Network

2347. CHOCOLATE PEANUT BUTTER BACON PANINI

makes 6 little paninis


For caramelized bananas:
3 nearly ripe bananas, sliced on the bias
3 tablespoons butter, divided
1/3 cup brown sugar
1/4 teaspoon cinnamon
pinch of salt

For sandwiches:
12 slices French bread
36 slices banana
12 slices cooked bacon
6 tablespoons peanut butter
9 Tagalong Girl Scout cookies -- 6 whole, 3 chopped in half (or a handful of chocolate chips)

To make caramelized bananas: Melt 2 tablespoons butter in a large frying pan over medium-high heat. When foam subsides, add bananas, arranging them so that as many bananas as possible are lying flat on the pan. Allow to cook undisturbed for 2 minutes, or until bananas begin to brown. Flip bananas and sprinkle with brown sugar, cinnamon, salt, and remaining butter. Cook for an additional minute or two, stirring to coat the bananas with the butter-sugar mixture. Remove from heat and set aside to cool.

To compose sandwiches: Spread 6 slices of French bread with peanut butter. Press one and one half of the cookies (or a few chocolate chips) into each slice. Add bacon, along with about 3 slices of banana. Top with remaining slices of French bread.

Grill sandwiches on a hot griddle or in a panini press until chocolate melts and panini are slightly browned.

Serve at once.


bacon recipe courtesy of: Burp! Recipes, Milwaukee, Wisconsin, April 22, 2010

2346. GLUTEN-FREE CRUSTLESS BACON and PARMESAN QUICHE

1 medium onion, chopped
8 ounces of smoked bacon, chopped
8 eggs
1 cup of freshly grated parmesan cheese
1 cup of heavy cream
2 tablespoons of fresh basil, chopped

Preheat your oven to 325. Heat a fry pan over medium and add the chopped bacon to the pan. Fry this until it’s cooked through but not yet crunchy. Remove from the pan, reserving the bacon fat in the pan to fry the onions. Once you’ve got all the bacon out of the ban, pour off all but 1 tablespoon or so of the bacon fat and add the chopped onion to the pan. Fry the onion, stirring occasionally, until it is softened, about 6 or 7 minutes. Grab a pie tin and spread out the bacon and onion over the bottom. Crack and beat the 8 eggs in a mixing bowl, and then add in the cream, the basil and the parmesan and mix it all together well, and then pour this over the bacon and onions in the pie tin Transfer this to the oven to bake, uncovered, for about half an hour. To check if it’s done after half an hour, just dip a fork into the center of the quiche down to the bottom. If it comes out clean, your quiche is ready. If it comes out covered in egg, then toss that quiche back into the oven for a few more minutes to finish cooking.


bacon recipe courtesy of: John D Lee, Chiang Mai, Thailand, on HubPages

2345. BEEF LIVER PATE with SHALLOTS and BACON

3/4 lb beef liver, cubed
1 cup buttermilk
2 slices bacon, cut horizontally into 1/2 inch strips
2 tablespoons butter
1 shallot, minced (about 1/4 cup)
2 garlic cloves, minced
6 tablespoons butter, at room temperature
sea salt & pepper

In a medium mixing bowl, combine the liver with the buttermilk, cover and refrigerate overnight (12-24 hours). Take the liver out of the buttermilk and lightly pat dry.

Put the bacon in a 12-inch frying pan over medium heat, and cook, stirring occasionally until the bacon is crispy and the fat has been rendered. Using a slotted spoon, scoop out the bacon and set aside, leaving as much of the rendered fat as possible.

Add the 2 Tbsp. of butter to the bacon fat, increasing the heat to medium-high. Once the butter is melted and sizzling, add the shallots and garlic, sautéing until soft and fragrant, about 2 minutes. Add the liver, lightly salt them and cook until browned on the outside and still slightly pink on the inside, about 3-5 minutes, depending on the thickness (check by cutting one of the pieces open). Take off the heat, stir in the bacon and let the mixture cool to room temperature.

Once the liver is cool, put into a food processor, scraping in all the tasty bits off the bottom of the pan. Process until almost completely smooth.

In a medium mixing bowl, cream the 6 Tbsp. of butter and add the liver, mixing vigorously until thoroughly combined; season to taste with salt and pepper. Spoon the pâté into a small serving bowl. Store in the refrigerator until about 30 minutes before serving, bringing it out to allow to soften slightly.


bacon recipe courtesy of: Jennifer, of How to Peel and Onion, in a guest post on Kelly the Kitchen Kop, February 25, 2011

2344. HALLOUMI SALAD with ROCKET and BACON

serves one


50 grams halloumi
sunflower oil
3 slices bacon
50 grams rocket
2 tablespoons white balsamic vinegar
a few leaves mint

Cut your halloumi into small cubes. Heat some sunflower oil in a frying pan and quickly brown the halloumi cubes. Be careful as the oil tends to spatter when frying halloumi. Toss the rocket and shredded mint together with a bit of white balsamic vinegar (or other dressing of your liking) and put on a plate. Fry the bacon slices crisp and leave to drain on a bit of kitchen towel. Crumble above the salad and add the fried halloumi too.


bacon recipe courtesy of: Simone, Junglefrog Cooking, The Netherlands, May 3, 2010

2343. BEEF and BACON NACHOS

serves 2-3


3 cups tortilla chips
4 oz medium picante sauce
1 cup colby & jack cheese, shredded
4 oz seasoned ground beef, crumbled
4 oz bacon, cooked and diced
3 oz pickled jalapeños, sliced
4 oz sour cream

Use a 13" x 9" oven safe platter. First put chips on platter, then drizzle picante sauce over chips. Top with cheese mixture, beef, and bacon. Put in 400° oven for approximately 5 minutes. Top with jalapeños, serve sour cream on the side.


bacon recipe courtesy of: Slippery Noodle Inn, 372 South Meridian Street, Indianapolis, Indiana 46225

2342. BASMATI RICE with APPLE, BACON and SAGE

2 cups basmati rice
1 teaspoon salt
1/2 lb. uncured bacon
2 1/2 lbs. apples, a mixture of sweet and tart works best, diced
3 shallots, chopped
1 1/2 cup apple cider
2 teaspoons apple cider vinegar
1 teaspoon maple syrup
1 tablespoon fresh sage leaves, chopped

Wash the basmati rice in a bowl or large measuring cup with a pouring spout. Pour off the water and wash again. Repeat till the water is mostly clear.

Place the rice, the salt, 3 cups of water and 1/2 cup of the apple cider in a heavy pot with a lid.

Bring everything to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 25 minutes. Take the pot off of the heat with the top still on. Let the rice steam, covered, for another 10 minutes before you lift off the lid.

In a saute pan, cook the bacon over medium heat till it has browned on both sides. Remove the bacon from the pan to the plate with the paper towels. Clean all but about a tablespoon of the bacon grease from the pan.

Add the shallots, apples, apple cider, maple syrup and vinegar to the pan and cook, stirring, for a few minutes, till the apples and shallots are completely soft. Let cool.

In a big bowl, place the rice and the cooled apple mixture. Crumble in the bacon. Sprinkle in the sage. Carefully, mix everything together. Taste for seasoning. You might find you need some black pepper, a little more vinegar, or a pinch of nutmeg.

Serve garnished with a few small sage leaves.


bacon recipe courtesy of: Cate Bruce-Low, Tribeca Yummy Mummy, November 17, 2009

2341. TOMATO and BACON CURRY SOMEN NOODLES

serves two


3 blocks of curry
3 cups water
1/2 onion
1-2 strips of bacon
1 can tomatoes
1-2 bunches somen noodles

Cut the bacon and onions both into thin slices. Stir fry them in a pot. Pour water and canned tomatoes into the pot. Boil them for 10 minutes on high heat. Take out the scums. Add curry blocks; boil them until the curry blocks completely dissolve. Add the somen noodles; cook for approximately 2 minutes.


bacon recipe courtesy of: Tomoko, Tomo's Japanese Kitchen, Melbourne, Australia, February 11, 2011

2340. HERB-CRUSTED SOLE on MINTED PEA and BACON PASTA

serves six


Lemon Sole
6 lemon sole, skinless fillets
150 grams plain flour
2 eggs, beaten
300 grams bread crumbs
2 tablespoons chives, finely chopped
2 tablespoons basil, shredded
2 tablespoons parsley, finely chopped
sea salt and freshly ground black pepper
olive oil for cooking

Pasta
300 grams of long pasta of your choice
3 tablespoons mint leaves, shredded
3 bacon rashers, diced
120 grams fresh peas or frozen
3 tablespoons virgin olive oil
2 tablespoons butter

Lemon Sole Preparation: Place the flour on a plate with a little salt and pepper. Break the eggs in a large bowl and beat them together with a fork. Place the bread crumbs on a deep plate and mix in all the herbs. Toss the lemon sole in the flour and coat it well, shake off the excess flour. Dip the lemon sole in the beaten eggs and so that is coated. Finally place the lemon sole in the bread crumbs and cover the fillets with the herb and crumbs well.

Pasta: Bring a saucepan of water to the boil. Add the pasta to the pan and cook it for 3-5 minutes so that it is just cooked. Add the peas to the pasta and cook it for a further minute. Drain the pasta and peas and place it in a large bowl. Place the oil and butter in a pan over a medium heat. When it is has melted add the bacon and cook it for a couple of minutes. Pour the bacon mixture over the pasta. Add the mint to the bowl and toss the pasta so that the ingredients are well distributed. Allow the pasta to cool and cover it and refrigerate.

To Cook Lemon Sole: Remove the pasta from the refrigerator and allow it to come to room temperature. Add a very large pan and place it over a moderate to high heat. When the oil is hot add the lemon sole fillets to the pan and cook them for around 2 minutes on each side, so that they are golden brown. Remove the lemon sole from the pan and place it in a warm place until ready to serve.

To Serve: Distribute the pasta among six plates. Place a lemon sole fillet on each serving of pasta. Serve.


bacon recipe courtesy of: How to Cook Fish

2339. MUSSEL, SPINACH and BACON GRATIN

serves two


2 tablespoons white wine
1 shallot, chopped
1kg mussels, scrubbed and debearded
1 tablespoon rapeseed or olive oil, plus a little more to finish
75 grams smoked bacon, diced fairly small
1 garlic clove, finely chopped
About 200ml whole milk
25 grams butter
25 grams plain flour
200 grams fresh spinach, tough stalks removed
A squeeze of lemon juice
37 grams fresh white breadcrumbs
25 grams Parmesan, grated
Freshly ground black pepper

Preheat the oven to 200C/gas 6.

Put a large pan over a high heat and add the wine, 2 tablespoons of water and the diced shallot. Bring to a simmer, then throw in the mussels and cover with the lid.

Let the mussels steam open in the pan for 3-4 minutes, shaking once or twice. Remove from the pan with a slotted spoon the mussels from their shells and set aside. Strain all the cooking liquor through a fine sieve or a coarse sieve lined with a cloth.

Heat the oil in a frying pan, add the bacon and sauté gently until starting to crisp up. Add the garlic and cook for a further minute or so, being careful not to let the garlic burn. Transfer to a bowl.

Now make the béchamel sauce. Combine the reserved mussel cooking liquor with enough milk to make 250ml and heat gently in a pan.

Melt the butter in a separate pan. When foaming, add the flour and stir to make a smooth roux. Gradually add the warmed milk, stirring well after each addition to prevent lumps. Simmer gently for 4-5 minutes.

Drop the spinach into a large pan of boiling water and cook for just a minute, until wilted. Drain, leave to cool a little, then squeeze out excess water with your hands. Chop the spinach roughly.

Fold the bacon, mussels and spinach into the béchamel sauce. Season with freshly ground black pepper and a squeeze of lemon juice.

Divide the mixture between four buttered, shallow ovenproof dishes or spread in one large gratin dish. Sprinkle over the breadcrumbs, plus the cheese if using, and trickle over a little rapeseed or olive oil.

Bake for 10-12 minutes, until golden and bubbling. Serve hot, with bread.


bacon recipe courtesy of: Claire, Purely food, September 15, 2011

2338. BLUE CHEESE-BACON FOCACCIA

makes 12 servings


2 1/4 teaspoons (1 package) active dry yeast
1/2 teaspoon honey
4 1/2 cups (or more) all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
8 tablespoons extra-virgin olive oil, divided, plus more for brushing
1 cup riced or mashed boiled russet potatoes
5 ounces bacon (about 4 thick-cut strips), cut crosswise into 1/2" pieces
2 ounces blue cheese, crumbled (1/2 cup)
1 tablespoon fresh rosemary sprigs

Dissolve yeast and honey in 1/2 cup warm water (110°F-115°F) in a small bowl. Let sit until foamy, about 10 minutes. Combine 4 1/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water. Mix with a wooden spoon until almost incorporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4–6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).

Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour.

Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain.

Preheat oven to 425°F. Brush a 17x11x1" baking sheet with oil. Press dough into pan. Press with your fingertips all over, forming dimples. Drizzle remaining 2 tablespoons oil over.

Bake focaccia for 10 minutes. Sprinkle cheese over, then bacon and rosemary. Return to oven and bake until golden brown, 12–15 minutes longer. Let cool for 10 minutes in pan. Slide bread onto a wire rack to cool completely. Slice into 2x1" pieces.


bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2011

2337. JERUSALEM ARTICHOKE, WILD MUSHROOM, BACON and LENTIL SALAD

serves six


For the dressing
1½ tablespoon white-wine vinegar
1 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil
pinch of caster sugar

For the salad
6oz Puy or Umbrian lentils
½ small onion, very finely chopped
½ stick celery, very finely chopped
3½ tablespoons olive oil
1½ tablespoon finely chopped parsley
12oz Jerusalem artichokes, washed
squeeze of fresh lemon juice
5½oz chunky bacon lardons
3½oz baby spinach
5½oz wild and/or oyster mushrooms, sliced if large
1oz unsalted butter

Make the dressing by whisking all the ingredients together.

Rinse the lentils, cover with cold water, bring to the boil and cook until done – 20 to 30 minutes. Make sure they are tender but holding their shape. While they are cooking, gently sauté the onion and celery in 1 tbsp of the oil until soft but not coloured. Add the lentils and stir to soak up the juices. Add the parsley and two thirds of the dressing and season.

Cook the artichokes in boiling salted water to which you've added a good squeeze of lemon (this stops them discolouring). Once they're just tender, but still have a little bite, drain them and slip off the skins. Slice into rounds 0.5cm (¼in) thick. Heat 1½ tbsp of the oil in a pan and sauté the artichoke slices and bacon until coloured and cooked through. Try not to overcook the artichokes.

Toss the spinach, bacon and artichokes with the rest of the dressing and divide between six plates, arranging them in the centre. Spoon the lentils around this and quickly sauté the mushrooms in the final tbsp olive oil and the butter. Season. Put the mushrooms on top of each salad. Drizzle with the juices from the pan and serve immediately.


bacon recipe courtesy of: Diana Henry, The Telegraph, January 17, 2011