2396. ELK TARRAGON VEGETABLE POTATO PIE with BACON

1 1/2 pound ground elk
1/2 pound ground elk Italian sausage
3 celery stalks (chopped 1/4 inch or shredded)
3 carrots (chopped 1/4 inch or shredded)
2 zucchinis (chopped 1/4 inch or shredded)
1 medium onion (chopped)
2 shallots
1 slice bacon
2 tablespoons butter
1 cup shredded mozzarella cheese
1 cup mashed potato
fresh tarragon
salt and pepper
2 puffed pastries (defrosted)
1 egg yolk beaten with 1 tablespoon water

Preheat oven to 375 degrees.

Add ground elk and elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

Add butter and bacon to skillet and proceed to sauté chopped celery, carrots, zucchini, onion, shallots and fresh tarragon. Approximately 10 minutes. Season with salt and pepper. Add mashed potatoes, elk meat and cheese to pan. Remove from heat and stir.

On a floured surface, roll 1 pastry sheet to be the size of your pie dish. Place the pastry sheet on the bottom of the dish. Transfer meat and vegetables into the pan.

Brush the outer edge of the bottom pastry sheet with egg wash.

Roll the second pastry sheet out on floured surface and cover the top of the meat. Press and close the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash. Season with salt and pepper. Cut an ‘X’ into the top of the pastry.

Bake for approximately 45 minutes. Watch the edges of pastry so not to burn. Remove from oven when done and enjoy.


bacon recipe courtesy of: Kristy Crabtree, for Nevada Foodies: A Collection of Nevada Wild Game Recipes, January 29, 2010

2395. GRILLED PORK TENDERLOIN with CORN-BACON RELISH

yields four servings


2 cups corn, whole kernel frozen
4 tablespoon maple syrup
2 slices bacon, broiled or roasted, medium slices
1 teaspoon sage, fresh, chopped
1/4 teaspoon salt
10 ounces pork, lean tenderloin
1/4 teaspoon salt
5 tablespoon nuts, pecans, chopped

Saute corn with maple syrup until golden brown and caramelized. Remove from pan. Add bacon and cook over medium heat until crisp. Add corn back to pan and cook 2 minutes more. Remove from heat, add sage and 1/4 teaspoon of salt. Stir well and set aside. Rub tenderloins with 1/4 teaspoon of salt and grill over a medium fire for 12 to 15 minutes rolling every 3 or 4 minutes. Allow to stand for 5 minutes, then carve into 1/2-inch slices. Spoon about 1/4 cup relish over each portion, top with chopped pecans and serve.


bacon recipe courtesy of: EverydayHealth.com, 345 Hudson Street, 16th Floor, New York, New York 10014

2394. MIXED GREENS with FIVE-SPICED BACON and POACHED EGG

Five-Spiced Candied Bacon:
8 ounces slab bacon, sliced 1/4-inch thick (about 6 to 8 slices)
1/4 cup honey
1 teaspoon five-spice powder

Salad:
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon five-spice powder
1 large Fuji apple, cored and thinly sliced
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1/4 teaspoon black pepper, coarsely ground
8 cups assorted micro-greens or European mixed salad greens

Poached Eggs:
1 tablespoon white wine vinegar
6 large eggs
five-spice powder (for garnish)

For the Bacon: Preheat oven to 400°F. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into glass measuring cup. Set aside. Microwave honey and five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

For the Salad: Mix water, lemon juice and five spice in small bowl. Add apple slices; toss to coat well. Set aside. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside.

For the Poached Eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

To serve, divide greens among 6 plates. Top each with a poached egg. Sprinkle egg with additional five spice. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately.


bacon recipe courtesy of: McCormick Gourmet Collection, 18 Loveton Circle, Sparks, Maryland 21152

2393. BACON HONEY WALLEYE

makes eight servings


16 bacon strips, partially cooked
4 walleye fillets (2-1/2 pounds)
1 cup thinly sliced onion
1/4 cup butter, melted
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper

Fold four 18-in. x 15-in. pieces of heavy-duty aluminum foil in half; fold up edges to make pans about 12 in. x 7 in. Place four strips of bacon in each foil pan; top each with a fillet and 1/4 cup onion. Drizzle with butter and honey. Sprinkle with salt and pepper.

Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Cut fillets in half; serve each with two bacon strips. Yield: 8 servings.


bacon recipe courtesy of: Taste of Home, June/July 2006, page 61

2392. DRIED MUSHROOM-CRUSTED LAMB with BACON and ZUCCHINI-ROBIOLA RISOTTO

serves 2-4


2 tablespoons olive oil
2 tablespoons chopped white onions
3 slices bacon, chopped
3 ounces uncooked orzo
1 1/4 cups chicken broth
4 baby zucchini, chopped
2 tablespoons double crème Robiola
1 tomato, seeded and chopped
1 pound lamb loin, trimmed
salt and pepper
1 teaspoon Dijon mustard
1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder)
1 teaspoon chopped fresh herbs, such as thyme, mint or chervil
Fleur de sel

Preheat the oven to 350°F. To make the risotto, heat 1 tablespoon of the oil in a small pot over medium heat. Add onions and bacon and cook, stirring occasionally, until bacon is crisp. Stir in orzo and cook for 1 minute more. Add half of the chicken stock and simmer, stirring constantly, until liquid has evaporated. Stir in remaining stock and zucchini and simmer, continuing to stir constantly, until orzo is tender and liquid is almost evaporated. Add Robiola and tomato and stir until cheese is melted. Season with salt and pepper.

Meanwhile, season lamb with salt and pepper. Heat a large oven-proof skillet over medium high heat. Add remaining 1 tablespoon oil and heat until hot but not smoking. Add lamb and cooking, turning occasionally, until deep golden brown on all sides. Set skillet aside. Transfer black trumpet mushroom dust to a large plate and set aside. When lamb is just cool enough to handle, brush all over with Dijon mustard, then roll in mushroom dust to coat. Roast in oven for 5 to 6 minutes, or until done to your liking. Transfer to a cutting board, set aside to let rest for five minutes, then slice.

To serve, spoon orzo onto the center of a serving platter. Arrange lamb around orzo and garnish with herbs and a pinch or two of fleur de sel.


bacon recipe courtesy of: Chef Stephen Lewandowski, Tribeca Grill, 375 Greenwich Street, New York, New York 10013, for Whole Foods Market

2391. PEACHES and BACON PANINI

serves two


1-2 large yellow peaches, pitted and sliced
4 slices bacon, fully cooked
fresh mozzarella, thinly sliced
french baguette, sliced crosswise into 5″ sections OR ciabatta rolls

Preheat the panini grill to medium-high heat (375°F). For each sandwich: Halve the bread lengthwise. In between the halves, layer on the cheese, two slices of bacon and as many peaches as will fit neatly inside the bread. Grill 4-5 minutes until the cheese is melted and the bread is toasted. Serve immediately.


bacon recipe courtesy of: Kathy Strahs, Panini Happy, July 12, 2009

2390. BURRATA with BACON, ESCAROLE and CARAMELIZED SHALLOTS

yields twelve servings


FOR COOKING THE ESCAROLE:
3/4 cup extra virgin olive oil
6 garlic cloves, chopped
1 shallot, chopped
2 medium heads escarole (about 1 1/4 pounds)
2 teaspoons kosher salt

FOR THE CARAMELIZED SHALLOTS:
3 tablespoons extra virgin olive oil
1 1/3 cups thinly sliced (lengthwise) shallots (about 6 to 8)
1/4 cup plus 2 tablespoons balsamic vinegar

FOR DRESSING THE ESCAROLE:
1 cup minced shallots (about 4)
1/4 cup Champagne vinegar, or to taste
1 large garlic clove, minced
1 1/2 teaspoons kosher salt, or to taste
1/4 cup extra virgin olive oil, or to taste

FOR FINISHING AND ASSEMBLY:
12 slices of batard, fat baguette or rustic white bread, 1/2-inch thick
Extra virgin olive oil, as needed
12 thick slices (about 12 ounces) smoked bacon
2 garlic cloves
1 1/2 pounds burrata
Extra virgin olive oil
Coarsely ground pepper

To cook the escarole: In a blender, combine the olive oil, garlic and shallot; purée until smooth. Transfer to a large bowl. Cut the escarole in half through the core and toss well with the marinade, working it between the leaves.

Heat a grill, or place a large heavy-bottomed skillet over high heat. Sprinkle the escarole with salt, and grill or sear it well in the skillet, turning occasionally, until deep brown and charred in places, 8 to 10 minutes. Transfer to a large bowl and cover with plastic wrap; set aside to wilt for 10 minutes. Cut off and discard the cores, and cut the leaves crosswise into 1 1/2-inch strips.

For the caramelized shallots: In a large sauté pan, heat the oil over medium-high heat until almost smoking. Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes. Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes. (This makes more shallots than you need for the recipe. The remainder will keep, covered in the refrigerator, for several weeks, and can be used on sandwiches or with grilled meats.)

For dressing the escarole: In a large bowl, combine the minced shallots, vinegar, garlic, salt and olive oil. Add escarole, toss well and adjust seasonings to taste.

For finishing and assembly: Heat the oven to 350 degrees with one rack in the middle and another above it. Brush one side of each slice of bread with olive oil and arrange the slices on a baking sheet, oiled sides up. Arrange the bacon slices on another sheet. Place the bread on the middle rack and the bacon on the top rack. Bake the bread until golden brown and crisp, 15 to 20 minutes. Rub each oiled side with a cut clove of garlic. Bake the bacon until cooked all the way through but not crisp, 15 to 17 minutes; transfer to paper towels to drain.

Place the bread oiled side up on a work surface. Mound about 1/2 cup of the escarole on top of each slice, leaving the edges of the bread visible. Cut each slice of bacon in half, and lay both halves side by side on the escarole. Cut the burrata into 12 wedges and place one on each of the crostini, then drizzle with olive oil and top with a teaspoon of the caramelized shallots. Garnish with coarsely ground pepper.


bacon recipe courtesy of: The New York Times, October 26, 2011, adapted from The Mozza Cookbook by Nancy Silverton, with Matt Molina and Carolynn Carreño, Knopf, 2011

2389. CREAMED RED and WHITE PEARL ONIONS with BACON

yields 6-8 servings


2 10-ounce bags red pearl onions
1 10-ounce bag white pearl onions
2 1/2 ounces (2 strips) thick-cut bacon, diced (1/2 cup)
2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
1 1/2 pints heavy cream
1/2 cup fresh bread crumbs
2 tablespoons chopped parsley

If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Peel onions and set aside. (Onions can be blanched and peeled ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)

Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and simmer until cream is thick and golden and has reduced by half, 10 to 15 minutes. Stir onions into cream to heat through.

Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.


bacon recipe courtesy of: Amanda Hesser, "Thanksgiving Dinner, With 12 Chefs On the Side," The New York Times, November 19, 2003

2388. BLT BURGERS with HONEY MOLASSES-GLAZED BACON, GRILLED LETTUCE and SMOKY TOMATO MAYO

yields six servings


Honey Molasses-Glazed Bacon:
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons organic molasses (Recommendation: Wholesome Sweeteners Organic Blackstrap Molasses)
2 teaspoons sherry vinegar
pinch ground cayenne

Grilled Lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard

Smoky Tomato Mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper

Patties:
2 pounds ground chuck
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
vegetable oil, for grill pan
6 ounces Comte, shredded (can substitute Gruyere)
6 classic white bakery buns, split

Preheat a nonstick grill pan over medium-high heat.

Roughly chop 6 of the bacon slices, and add to the grill pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use, (in the patties).

Honey Molasses-Glazed Bacon: In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture. Heat a large fireproof nonstick skillet on the grill. Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with remaining bacon.

To make Grilled Lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tablespoon oil. Put on the grill and cook briefly on each side. Transfer to a cutting board and cut into 1-inch wide strips. In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard. Add the radicchio and toss to coat.

Smoky Tomato Mayo: Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with plastic wrap. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin. In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree. Season, to taste, with salt and pepper.

Patties: Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form into patties to fit the size of the buns.

Brush the grill pan with vegetable oil. Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly.

To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns. Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce. Cover with the bun tops and serve.


bacon recipe courtesy of: Michael Cohen, "Ultimate Recipe Showdown: Burgers, Season 3," Ultimate Recipe Showdown, Food Network

2387. BIBB, BACON and APPLE SALAD with CAMEMBERT DRESSING

serves four


Camembert Dressing
2/3 cup sour cream
1 tablespoon apple cider
2 ounces Camembert-style cheese, rind removed and chopped
dash of cider vinegar

4 streaky rashers of bacon
3 tablespoons olive oil
1 Granny Smith apple, cored and chopped
Salt and freshly ground pepper to taste
2 small heads of Bibb or Boston lettuce, torn into pieces
1 tablespoon fresh lemon juice

To make the dressing: In a small saucepan over medium-low heat, whisk together the sour cream, cider, cheese, and vinegar. Cook for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy. Set aside.

In a large skillet, cook the bacon over medium heat for 5 to 7 minutes, or until crisp. With a slotted spoon, remove the bacon from the skillet and transfer to paper towels to drain. When cool, finely chop the bacon. Return the skillet to medium heat, add 1 tablespoon of the olive oil, and the apples. Sauté the apples for 3 to 5 minutes, or until slightly tender. Season with salt and pepper.

To compose the salads: Divide the lettuce among 4 salad plates. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Top the lettuce with the warm apples and bacon, and spoon the dressing over all.


bacon recipe courtesy of: Margaret M. Johnson, for Irish Abroad: Irish Social Networking, Digiserve Ltd., Unit 56, Guinness Enterprise Centre, Taylor's Lane, Dublin 8 Ireland

2386. SWEET CORN PUREE with BACON and FRESH CORN SALSA

makes four servings


4 cups chicken stock
3 large ears of fresh sweet corn
1/2 teaspoon chopped garlic
2 tablespoons chopped yellow onion
Pinch of fresh thyme
1 1/2 cups heavy whipping cream
2 tablespoons cornstarch
2 tablespoons cold water
8 slices bacon, cooked and crumbled
fresh corn salsa for garnish (recipe below)

In a Dutch oven, bring the chicken stock to a simmer over medium heat. Slice the corn kernels from the cobs and add to the chicken stock along with the garlic, onion, and thyme. Cover and simmer over low heat for 30 minutes. Puree the corn mixture using a blender or hand mixer and return the puree to the Dutch oven. Add the cream and bring to a simmer over low heat. Mix the cornstarch and cold water in a small cup and add to the puree. Stir to thicken. Divide the soup among four bowls. Top with crumbled bacon and Fresh Corn Salsa.

FRESH CORN SALSA
makes about 2 cups

2 large ears fresh sweet corn
2 ‘Roma’ tomatoes, seeded and chopped
1 jalapeño pepper, chopped
2 tablespoons chopped red onion
2 cloves garlic, minced
1 poblano pepper, roasted, peeled, seeded, and chopped
2 tablespoons chopped cilantro
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon red wine vinegar
3 tablespoons olive oil

Slice the corn kernels from the cobs and place in a medium-sized bowl. Combine the corn with the remaining ingredients. Refrigerate at least 1 hour before serving.


bacon recipe courtesy of: Organic Gardening, 400 South Tenth Street, Emmaus, Pennsylvania 18098-0099

2385. LEMON BACON TABOULI

serves four


8 ounces bulgur
Juice and zest of 1 lemon
Salt and black pepper
1/2 teaspoon sugar
1 tablespoon chopped marjoram
5 tablespoons olive oil
4 tomatoes, peeled, seeded, and chopped
1/2 small onion, finely chopped
1 large clove garlic, crushed
2 tablespoons chopped mint
1/4 cup chopped parsley
6 slices thick-cut bacon, chopped
2 ounces kalamata olives, chopped

In a mixing bowl, cover bulgur with water. Soak for 30 minutes, then drain well. Make the dressing by combining lemon juice, salt, pepper, sugar, and marjoram in a bowl. Whisk while you slowly pour in the olive oil. Add tomatoes, onion, garlic, mint, and parsley. Toss with bulgur, and cover. Marinate in refrigerator for 1 hour. Cook bacon until crisp. Drain on paper towels, then chop. Combine with chopped olives and lemon zest. Serve tabouli on a platter with bacon and olive mixture surrounding it. If desired, serve with pita bread for dipping.


bacon recipe courtesy of: ChefTony of California, for Man Tested Recipes, November 16 2010

2384. CAPRESE CHICKEN with BACON

makes four servings


8 bacon strips
4 boneless skinless chicken breast halves, 6oz each
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese

Place bacon in an ungreased baking pan. Bake at 400 for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain. Place chicken in an ungreased 13x9 baking pan, brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross. Bake, uncovered, at 400 for 20-25 minutes or until a meat thermometer reads 170. Top with cheese and bake 1 minute longer or until melted.


bacon recipe courtesy of: Janice Cook, for WeGottaEat

2383. BACON-WRAPPED FILLET STEAK with SCOTCH WHISKY and GINGER ALE SAUCE with HERBED MUSHROOMS

serves two


2-5 oz. fillet steaks
2 slices of bacon
seasoned salt to taste
pepper to taste
cooking spray
½ tablespoon olive oil
2 tablespoons unsalted butter, divided
2 cups sliced mushrooms, sliced (white or baby portabella)
¼ teaspoon dried thyme
¼ cup Scotch whiskey
½ cup ginger ale (Recommendation: Zevia Ginger Ale)
1 tablespoon dark brown sugar
½ tablespoon soy sauce
pinch or two of dried rubbed sage


Preheat Oven to 375. For the Steak: Sprinkle sea salt and pepper on both sides of steaks. Wrap with bacon and secure with a tooth pick. Treat and heat a cast iron or heavy oven safe skillet. Add bacon-wrapped fillet. Sear on one side, approximately 2-3 minutes. Turn steak. Place in oven. Cook for 10-12 minutes, until internal temperature is 125. For the Sauce: Add oil to a medium skillet and heat. Add one tablespoon of butter. Pop the other tablespoon into the freezer. Once butter is melted, add mushrooms and thyme to pan. Sauté five minutes until browned. Remove mushrooms from pan to a bowl. Remove pan from heat. Right before you’re ready to serve your meal, return pan to high heat. Once pan is hot, add Scotch to deglaze, scraping the brown bits from the bottom of the pan. Add ginger ale, brown sugar, soy sauce and rubbed sage. Add the mushrooms back to the pan. Bring to boil and reduce to simmer; about three to five minutes until it reduces to half. Add cold butter. Turn heat to high, bring to boil and then immediately remove the pan from the heat. Stir until the butter is dissolved.


bacon recipe courtesy of: Taste of Home, RDA Food & Entertaining Affinity, 5400 South 60th Street, Greendale, Wisconsin 53129

2382. GRILLED ESCAROLE, WHITE BEAN PUREE and BACON OPEN-FACED SANDWICH

FOR THE WHITE BEAN PUREE
1 cup dried beans, such as cannelini, flageolet, Great Northern or French navy
1 2-oz. piece of bacon, preferably applewood-smoked
1 3-inch sprig fresh rosemary
3 fresh sage leaves
1 bay leaf
1 head garlic, cut in half crosswise, reserving one half for another use
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
freshly cracked black pepper, to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil

FOR THE ESCAROLE
1 medium head escarole, cut in half lengthwise
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
freshly cracked black pepper, to taste
1 tablespoon plus 1 teaspoon red-wine vinegar
1-2 garlic cloves, peeled and finely chopped (about 1 1/2 teaspoons)

FOR THE BACON and SANDWICH
2 1/4-inch thick strips bacon, preferably applewood-smoked, cut diagonally into 1/4-inch thick pieces
4 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
approximately 1/4-pound wedge Parmigiano-Reggiano, for shaving over the tops of the sandwiches
extra-virgin olive oil, for drizzling on the sandwiches

FOR THE WHITE BEAN PUREE: In a medium saucepan, combine the beans, bacon, rosemary, sage leaves, bay leaf, garlic, 1 teaspoon of the balsamic vinegar, salt, and pepper in about 2 1/2 cups water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and simmer for about 2 hours, until the beans are soft and tender. Check frequently, adding water as necessary to keep the beans immersed in water.

Strain the beans, reserving the liquid. Return the liquid to the saucepan, and reduce it over high heat until you have about 1 cup of slightly thickened and opaque liquid.

Remove the herbs from the beans and discard. Remove the garlic, squeeze out the soft pulp from the cloves into the beans, and discard the garlic head and peels. Remove the bacon, cut it into small pieces, and set aside.

In a food mill set over a bowl, or a food processor fitted with a metal blade, process the beans until they form a coarse puree. Add the bacon back to the beans, and pour in the reduced liquid, remaining balsamic vinegar, and olive oil, stirring to combine. Season with salt, pepper, and balsamic vinegar, to taste.

FOR THE ESCAROLE: Toss the escarole with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and a few grindings of pepper. Let stand for 5 minutes.

Over a hot grill, char the escarole 7-8 minutes on each side, until tender. Alternatively, to char on the stovetop: Heat a heavy-duty skillet over high heat. Add the escarole, and char on one side for 7-8 minutes. Turn over and char the other side. Remove from the skillet. In either case, discard any pieces that are too blackened. Allow to cool. Cut off the root and discard it, then chop the escarole coarsely into 1-inch pieces.

In a large bowl, whisk together the vinegar, garlic, remaining oil and salt, and pepper to taste. Add the escarole, and allow it to marinate for at least 15-30 minutes before serving.

FOR THE BACON: In a small skillet, over medium heat, cook the bacon until cooked all the way through but not crisp. Drain on a paper towel.

Grill the bread. Rub one side of each slice of bread with the garlic clove, and cut each slice in half on the diagonal. Place the slices on serving plates, garlic side up.

TO ASSEMBLE THE SANDWICHES: Pile an uneven layer of escarole over each half-slice, and scatter the bacon over it. Spoon the bean puree onto the center, leaving a 1-inch border of escarole, and top with 3 or 4 shavings of cheese. Drizzle with olive oil.


bacon recipe courtesy of: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile by Nancy Silverton, with Teri Gelber. New York: Alfred A. Knopf, 2003, pages 48-49. Campanile, Los Angeles, California

2381. STRIPED BASS in SAVOY CABBAGE with BACON-BUTTER SAUCE

serves four


4 ounces smoked bacon, cut in to 1/4 inch wide strips
1/4 cup white wine
1/2 cup chicken stock
1/2 cup clam stock
1 large head savoy cabbage
4 (6 ounce) portions striped bass fillet
8 tablespoons unsalted butter, cut up
fine sea salt and freshly ground white pepper to taste
8 sprigs fresh chervil, optional

Place the bacon in a medium-size skillet over medium heat. Sauté until browned, and crisp about 4 to 6 minutes. Drain the bacon onto a towel lined plate or tray and place all but 1 tablespoon into a medium-size saucepan. Add the wine to the saucepan, bring the wine to a boil and simmer for 2 minutes to burn off the alcohol. Add the chicken stock and clam stock, lower the heat slightly and simmer until reduced by half, about 15 minutes. Strain the reduced stock into another clean saucepan and set aside.

Meanwhile, bring a large pot of salted water to a boil. Core the cabbage and remove the very green, outer leaves and discard. Pull off 4 very nice pale green leaves from the cabbage, trim off the tough center rib and set aside to blanch. Continue peeling the rest of the leaves of cabbage, reserving the core for another use. Cut the white, center rib out of each of the cabbage leaves. Stack 2 leaves together, roll the cabbage leaves and cut the cabbage leaves into 1 inch strips. Repeat with the remaining leaves.

Blanch the whole cabbage leaves in boiling water until crisp-tender, about 2 minutes. Drain and refresh under cold running water and set aside. Blanch the sliced cabbage in the boiling water until tender, about 1 minute; refresh under cold running water, drain and set aside. Preheat oven to 450 degrees F.

Evenly season the striped bass filets on both sides with salt and white pepper. Lay out the whole leaves of blanched cabbage, making sure to overlap where needed. Season the leaves with salt and pepper. Place a piece of fish in the center of each leaf of cabbage. Wrap each filet by folding in the edges of the cabbage. Place the cabbage bundles in a roasting dish and add just enough water to barely cover the bottom. Bake the cabbage bundles until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 8 to 10 minutes.

Meanwhile, bring the sauce to a simmer and whisk in the butter 1 tablespoon at a time until fully emulsified. Season the sauce to taste with salt and pepper and keep warm. Place the sliced cabbage in another saucepan and add half of the bacon sauce and the reserved crispy bacon. Warm the cabbage over medium heat until hot. Season with salt and pepper.

To serve, make oval-shaped beds of cabbage in the center of 4 large plates. Place the baked fish on top of the cabbage. Spoon the sauce over the fish and around the cabbage, to cover the plates. Garnish with chervil, if desired. Serve immediately.


bacon recipe courtesy of: Eric Ripert, Le Bernardin, 155 West 51st Street, New York, New York 10019, for Today

2380. BOURBON BACON MARMALADE

yields 2.5 pints of marmalade


2 lbs smoked bacon, cut into 1 inch pieces
2 medium yellow onions, chopped
3 cloves garlic, chopped
1/2 cup bourbon
6 tablespoons brown sugar
1/2 cup apple cider vinegar
1/2 cup maple syrup
2 cups freshly brewed coffee
6 dashes Tabasco chipotle pepper sauce
6 grinds of fresh black pepper

In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove bacon from pot and let drain on a paper towel lined plate.

Add the chopped onion and garlic to the rendered bacon fat in the pot and cook until the onion becomes translucent. Remove onion and garlic mixture from pot and either discard rendered bacon fat or use a different, heavy bottomed pot. Add bacon and onion garlic mixture to the pot.

Add all of the remaining ingredients to pot except Tabasco and pepper. Bring to a boil over high heat, then reduce heat to low while maintaining a simmer.

Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients begin to dry out, add 1/2 cup water when needed.

After two hours, most of the liquid should be reduced. If too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add Tabasco chipotle sauce and pepper. Stir to incorporate.

Transfer the contents of the pot to a food processor fitted with a blade. Pulse the contents for 5-6 seconds to incorporate all the ingredients together. Do not over blend, you will lose texture if you do.


bacon recipe courtesy of: Lance Mayhew of My Life on the Rocks, for About.com/Cocktails

2379. BACON FLAX MUFFINS

makes six muffins


cooking spray
3 oz. or 3/4 cup finely ground flax seed
3/4 teaspoon double acting baking powder
1/8 teaspoon sea salt
3 eggs
1 tablespoon bacon grease, warmed enough to liquid
6 drops Stevia sweetener (optional)
3 tablespoons water
3 thick slices bacon, cooked crisp and chopped finely

Preheat oven to 350 degrees Fahrenheit. Spray a muffin top pan (6 muffin size) with cooking spray, or grease manually with butter, olive oil or coconut oil. Mix dry ingredients in a small bowl. In a medium bowl, beat together eggs, Stevia and water. As you continue to beat, drizzle in the liquid bacon grease. Stir in chopped bacon. Add dry ingredients to wet ingredients and mix well. Divide the batter evenly in the muffin pan and let rest for 2 minutes before baking. Bake for 15 minutes. Remove from oven and let cool in the pan. Refrigerate leftovers in a sealed container.


bacon recipe courtesy of: Rebecca Latham, My Low Carb Road to Better Health, May 25, 2011

2378. BACON LETTUCE TOMATO AVOCADO QUINOA SALAD

makes four servings


1 cup dry quinoa, prepare according to package directions
4 ounces bacon, diced
1/2 cup cherry tomatoes, sliced in half
a handful of chopped cilantro or Italian parsley
1/4 cup diced green onion
1 avocado, diced and toss with lemon juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon avocado or olive oil
garlic salt to taste
cracked black pepper to taste
a few handfuls micro greens, baby spinach leaves or your favorite lettuce
a few ounces of feta cheese

Prepare quinoa, let it cool. Mix lemon juice, vinegar and oil with quinoa in a medium bowl. Add the bacon, tomatoes, cilantro and green onion and combine well. Season to taste with garlic salt and pepper. Add more lemon juice and vinegar if desired. Gently mix in the avocado. Plate the quinoa salad and top with mixed greens and some feta cheese before serving.


bacon recipe courtesy of: Marla Meridith, Family Fresh Cooking, July 18, 2011

2377. SARDINE, SUN-DRIED TOMATO and BACON CLUB SANDWICH

makes four sandwiches


14 sun-dried tomato slices packed in oil, drained and finely chopped
1/2 cup packed fresh Italian parsley leaves, finely chopped
6 tablespoons unsalted butter (3/4 stick), at room temperature
6 dashes Tabasco Sauce
Kosher salt
freshly ground black pepper
12 slices thin white sandwich bread, toasted
8 slices cooked bacon
2 cups arugula (about 1 1/2 ounces), washed and dried
2 (4-ounce) cans sardines packed in olive oil, drained

Combine the sun-dried tomatoes, parsley, butter, and Tabasco in a medium bowl and mix into a uniform paste. Taste and season with salt and pepper as needed.

Place 8 slices of the toasted bread on a work surface. Spread an even amount of the tomato butter on each slice, using it all up. Set the remaining 4 unbuttered bread slices aside.

Place 2 pieces of bacon each on the buttered sides of 4 of the bread slices. Top the bacon with 1/4 cup of the arugula per sandwich. Top the arugula with a slice of the unbuttered bread. Place a quarter of the sardines on top of each unbuttered piece of bread and season with pepper. Top the sardines with another 1/4 cup of the arugula per sandwich, and finish with a slice of buttered bread, buttered-side down. Slice each sandwich in half and serve.


bacon recipe courtesy of: Sarah Karnasiewicz, CHOW.com, 235 Second Street, First Floor, San Francisco, California 94105

2376. SWEET POTATO COCONUT CURRY with CHICKEN and BACON

1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)

Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.

Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.

Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.


bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011

2375. SALAD with BACON, GOAT CHEESE and GOJI BERRIES

yields four servings


For Salad
1 bag mixed salad greens (approx. 5 oz.)
goat cheese crumbles
1/2 cup goji berries
1/2 cup walnuts, toasted
1/4 cup bacon, cooked until crisp
12 cherry tomatoes, halved

For Dressing
1/3 cup vegetable oil
2 tablespoons walnut oil
1/4 cup balsamic vinegar
1/4 teaspoon cumin
1/2 teaspoon thyme, fresh or dried
1 tablespoon shallots

In small bowl whisk together vinaigrette ingredients. Toss salad greens in serving bowl with walnuts, bacon and tomatoes. Add vinaigrette and mix until evenly distributed. Top with goat cheese. Garnish with goji berries.


bacon recipe courtesy of: Himalania, Brand Storm, Inc., Los Angeles, California

2374. OATMEAL-BACON WAFFLE COOKIES with ESPRESSO ICING

makes about 3 dozen cookies


For the Cookie Batter
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon

8 strips of bacon, finely diced
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
8 tablespoons (4-ounces) unsalted butter, melted
1/2 cup packed light brown sugar
1/3 cup pure maple syrup
2 extra large eggs, at room temperature
1/2 teaspoon pure vanilla extract

For the Icing
1-2 tablespoons milk, warmed
1/4 teaspoon espresso powder
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, softened
1 cup confectioners' sugar

For the Cookies: In a large bowl, combine the oats and cinnamon; set aside. In a medium skillet over medium heat, cook the bacon until browned and crisp. Using a slotted spoon, remove the bacon pieces to a paper towel-lined plate. Pour the bacon drippings over the oat mixture to soak.

Meanwhile, whisk together the flour, baking powder, and salt in a small bowl. In a separate bowl, whisk together the butter, brown sugar, maple syrup, eggs, and vanilla until the sugar dissolves.

Preheat a standard waffle iron. Add the flour mixture, sugar mixture, and reserved bacon pieces to the oat mixture; stir to combine. Spray the hot waffle iron with non-stick spray and drop about 1 tablespoon of batter into each section of the iron. Close the iron and cook until the cookies are golden, about 1 1/2 minutes. Remove the cookies to a wire rack to cool. Repeat with remaining dough.

For the Icing: In a small bowl, dissolve the espresso in 1 tablespoon of the warm milk. Add the vanilla, butter, and confectioners' sugar and whisk until smooth. Add up to an additional tablespoon of milk if icing is too stiff. Dip the top grid pattern of the cookies into the icing and transfer to a rack to rest until the icing has set. Once set, cookies can be stored in an airtight container for 2 days.


bacon recipe courtesy of: Cuisine Holiday Cookies | Nicole, The Galley Gourmet, October 7, 2011

2373. SWEET CHILI GREEN BEANS with BACON

1 lb. green beans, trimmed
4 strips of bacon, chopped
1 onion, thinly sliced
1-inch piece of ginger, peeled and minced
3 thai chiles, minced
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1/4 cup water
sesame oil, optional
toasted black sesame seeds, optional

Bring a large pot of salted water to a boil. Add green beans and cook for about 3 minutes, or until beans are a bright green. Drain and set aside.

In a large skillet over medium to medium high heat, cook the bacon until crisp, about 5 to 8 minutes. Drain on paper towel-lined plate and set aside. Remove all but 1 tablespoon of the bacon grease from the pan and add onion. Cook until softened, about 3 to 5 minutes.

Stir in the ginger, Thai chiles, sweet chili sauce, fish sauce, and water. Add green beans and toss to coat. Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.

Stir in bacon and sprinkle with sesame oil and sesame seeds.


bacon recipe courtesy of: Peggy, My Fiance Likes It So It Must Be Good!, Louisville, Kentucky, August 12, 2011

2372. BACON-WRAPPED TAHINI and SUN-DRIED TOMATO-STUFFED CHICKEN BREASTS

serves two


2 boneless skinless chicken breasts
4 slices bacon
tahini
sun-dried tomatoes, not marinated in oil
salt and pepper to taste

Preheat your oven to 375 degrees F. Rinse your chicken breasts under cold water and pat dry with paper towels. Carefully butterfly open your chicken breasts ensuring not to slice all the way through. Season the inside of the breasts with salt and pepper. With as much tahini as you like, spread it all over the inside of the filleted breasts. Next take as many sun-dried tomatoes as you like and sprinkle them all over the inside. Fold the chicken breasts closed back onto itself and wrap two slices of bacon around each chicken breast. Secure the bacon to itself and the chicken with a toothpick. Place the chicken in a pyrex baking dish and bake for 30 Minutes or until your chicken is almost done. Remove your chicken, set your oven to Broil on high and then place your chicken on the top shelf of your oven for 5-10 minutes to get your bacon nice and brown. Serve with veggies of your choice and enjoy.


bacon recipe courtesy of: George, Civilized Caveman Cooking Creations, May 1, 2011

2371. ALMOND BUTTER and BACON SANDWICH

serves one


3 pieces thinly sliced whole grain bread
2 tablespoons natural almond butter
1 tart apple, cut into thin strips
4 slices bacon, cooked until crisp
1 teaspoon olive oil
pinch of coarse sea salt

Toast bread; spread 1 tablespoon almond butter on each of 2 slices. Lay apple over almond butter. Top each piece with 2 slices crisp bacon. Drizzle with olive oil and a sprinkle of sea salt if desired.

Assemble sandwich by stacking toast, with a plain slice in the middle, to form a classic double-layer club.


bacon recipe courtesy of: Frances Boswell, O, The Oprah Magazine, September 2010

2370. BACON MESQUITE CHILIES & CHERRIES CHOCOLATE MUFFINS

makes 15 muffins


1-3/4 cups gluten free or regular flour
¼ cup mesquite flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum (note: can be omitted if not making gluten free muffins)
2/3 cup granulated sugar
¼ cup plus 3 tablespoons milk
¼ cup plus 3 tablespoons canola oil
2 large eggs
½ teaspoon vanilla extract
4 pieces bacon, cooked and drained on a paper towel
1-3.2 oz Chocolove Chilies & Cherries in Dark Chocolate bar*
15 pecan halves

*You can substitute ½ cup of regular chocolate chips or other chocolate though the sweetness of the cherries and heat of the chilies is a perfect addition to the flavor of these muffins.

Preheat oven to 350 degrees. Prepare muffin tin with muffin papers or by greasing the muffin pan cavities. Position rack in the middle of the oven.

Sift together the regular/gluten free flour, mesquite flour, baking powder, baking soda, xanthan gum into a large mixing bowl. Add sugar to flour mixture and stir to combine.

In a separate bowl combine the milk, canola oil. Beat in eggs and add the vanilla extract.

Slice the bacon strips across into thin strips. Remove and discard any fatty portions.

Chop the chocolate bar into chocolate chip size pieces. I sliced it across the bar and then the opposite way to make the size I desired.

Add the liquid mixture to the dry mixture. Stir in bacon and chocolate until combined.

Fill muffin cups two thirds full. Place a pecan half on the top of each muffin.

Bake for 18 minutes or until muffins are golden in color. Let cool on a cooling rack.


bacon recipe courtesy of: Boulder Locavore, Colorado, April 15, 2011

2369. PINTO BEANS with BACON and SCALLIONS

serves four


1 teaspoon vegetable oil
3 slices bacon, sliced crosswise into 1/4-inch pieces
1 bunch scallions, thinly sliced crosswise, separating white and green parts
2 cans (15 ounces each) pinto beans
1 cup water
coarse salt and ground pepper

Heat oil over medium-high. Add bacon, and cook, stirring often, until golden brown and almost crisp, about 3 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add pinto beans and water, and season with salt and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Serve topped with scallion greens.


bacon recipe courtesy of: Martha Stewart, Everyday Food, June 2010

2368. BAKED EGGPLANTS with BACON and CHEESE

3 large eggplants
100 grams of smoked bacon
2 large white onions, chopped
half a clove of garlic, peeled and chopped
1 can of stewed tomatoes
a handful of fresh basil, torn into small pieces
1 large bell pepper, trimmed and chopped
about 3/4 cup of olive oil, perhaps more
225 gram pack of your favorite cheese (half cut into slices; the other half, grated)
about a cup of bread crumbs
salt
pepper
sugar

Trim the ends of the eggplants and cut diagonally into 1/4 to 1/3 inch thick slices. Heat 1/4 cup of olive oil in a non-stick frying pan. Fry the sliced eggplants in batches until lightly browned. Flip them over for even browning. Eggplants absorb oil like sponge absorbs water so you will need to add more olive oil with every batch. When all the eggplant slices are nicely browned, place them on a plate and set aside. You want them to cool a bit for easy handling later. Reheat whatever olive oil remains in the pan. Cut the bacon into small pieces and add to the oil. Cook for about a minute then add the onions and garlic. Cook until the onions start to soften. Add the chopped bell pepper and continue cooking for about 2 minutes. Pour in the liquid from the can of stewed tomatoes. With your hand, crush the whole tomatoes straight into the pan. Throw in the basil leaves. Stir. Season with salt, lots of freshly ground pepper and a teaspoonful of sugar to cut the acidity of the tomatoes. Bring to a boil. Lower the heat, cover and simmer for about 15 minutes. Line the bottom of an oven proof pan with the fried eggplant slices. Cover with half of the tomato-bacon sauce. Add slices of cheese. Sprinkle bread crumbs over the cheese slices. Arrange the remaining eggplant slices on top of the cheese. Pour in the remaining half of the tomato-bacon sauce. Top with grated cheese and more bread crumbs. Bake in a preheat 175 degree C oven for 20 minutes or until the top is lightly browned. Let rest for at least 15 minutes before cutting and serving.


bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, January 24, 2008

2367. SOURDOUGH, WILD MUSHROOM and BACON DRESSING

makes 8 servings


unsalted butter, for the baking dish
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stemmed and coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1 pound cremini mushrooms, thinly sliced
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
4 to 6 cups chicken stock, homemade or store-bought, as needed
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
1/2 cup chopped fresh flat-leaf parsley
2 large eggs

Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.

Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.

Raise the oven temperature to 375°F.

Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.

While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.

Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.

Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.


bacon recipe courtesy of: Bobby Flay with Stephanie Banyas and Sally Jackson, Bobby Flay's Bar Americain Cookbook | Epicurious, October 2011