2671. SPAGHETTI with GARLIC BUTTER, BACON and PRAWNS

serves four


60 grams unsalted butter, softened
2 garlic cloves, crushed
2 teaspoons lemon juice
1/4 cup chopped basil, plus extra to serve
400 grams spaghetti
1 tablespoon olive oil
4 bacon rashers, chopped
500 grams green prawn meat, roughly chopped

Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside. Cook pasta in a large pan of boiling salted water to packet instructions. Meanwhile, heat oil in a large, deep frypan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel. Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to frypan with bacon and remaining butter. Toss, season and serve with extra basil.


bacon recipe courtesy of: Valli Little, delicious., November 2008, page 122

2670. PARMESAN EGG and GARLIC CROSTINI with BABY ROMAINE SALAD and BACON VINAIGRETTE

Bacon Vinaigrette & Romaine Salad:

1 pound bacon, sliced into ¼-inch cubes
½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 cups extra virgin olive oil
2 cups baby romaine lettuce
1 Fuji apple, peeled, cored and thinly sliced

Parmesan Cream
2 cups heavy cream
2 cups shredded parmesan cheese

Garlic Crostini
1 demi-baguette, sliced ¼-inch thick
Salt and pepper
Extra virgin olive oil
2 cloves garlic, halved
6 eggs
1 tablespoon almonds, crushed or sliced
½ cup cherry tomatoes, quartered

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.

Make the vinaigrette: Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.

Make the parmesan cream: Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon. Remove from heat and stir in the parmesan cheese.

Make the crostini: Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper. Toast the bread slices and rub each slice with the garlic.

Cook the egg: In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.

Assemble: Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.


bacon recipe courtesy of: Antonia Lofaso, for In the Kitchen, A Bullseye View: Behind the Scenes at Target, September 20, 2011

2669. PAN-FRIED BROOK TROUT with BACON

yields ten servings


15 bacon slices
10 brook trout, trimmed, boned
2 teaspoons salt
1 teaspoon ground black pepper
16 fl oz. buttermilk, or as needed
16 fl oz. vegetable oil, or as needed
8 oz. all-purpose flour, or as needed
2 lemons, cut into wedges

Lay the bacon on a sheet pan in a single layer. Place in a 375°F/191°C oven and cook for 15 minutes or until crispy. Cut each slice in half and reserve. Season the interior of the trout with salt and pepper. Lay the trout in a buttermilk-lined hotel pan. Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat. Lightly dredge the trout in flour and shake off excess. Pan fry the trout 4-5 minutes per side; lower the heat as needed to avoid scorching. Blot briefly on absorbent paper towels. Lay 3 slices of crispy bacon on top of each trout and serve immediately with a lemon wedge, or reserve hot for service.


bacon recipe courtesy of: The Professional Chef, 8th edition, by The Culinary Institute of America

2668. GRILLED PIMIENTO CHEESE with BACON and PICKLES

serves four


8 slices sourdough bread, 1/2-inch thick/1 cm thick slices
1/4 cup butter or margarine, softened
1 cup pimiento cheese
1 1/2 cups small dill pickles
8 slices cooked bacon

Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Top 4 bread slices equally with pimiento cheese, pickles and bacon. Cover with remaining bread slices, buttered side up, and press together gently.

Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

bacon recipe courtesy of/excerpted from: 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca. All rights reserved: May not be reprinted without publisher permission.

2667. ROASTED TOMATO BRUSCHETTA with BACON

4 tablespoons olive oil, divided, plus more for brushing bread slices
3 lb. plum or roma tomatoes, sliced in half, juice and seeds removed
salt and pepper to taste
2 cloves minced garlic
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
2 baguettes, sliced into thin slices
1 clove garlic, cut in half
parmesan cheese
1 lb. bacon, diced and fried until crispy

Preheat oven to 450ºF.  In a bowl, combine 2 tablespoons of the olive oil, the tomatoes and the salt and pepper.  Give a good toss, and spread out on a baking sheet. Bake for ten minutes, flip the tomatoes over, and bake for another ten minutes.  Remove from oven to cool slightly.

Once cool enough to handle, chop the tomatoes and place in a bowl- remove the skins if they fall off completely.  Add the minced garlic, red wine vinegar, crushed red pepper flakes, and reserved 2 tablespoons olive oil.  Toss well, and season with salt and pepper as desired.  This mixture can be refrigerated at this point, for up to several days.

On the day of service, spread out the baguette slices on a baking sheet.  Brush with olive oil, and then rub the breads with the cut side of the clove of garlic.  Bake in a 450ºF oven for 10-15 minutes, or until toasted, but not browned on top. Set aside to cool.

Top each toast slice with 1 1/2 tablespoons of tomato mixture, followed by a sprinkling of Parmesan cheese, and a sprinkling of bacon pieces.

Serve immediately.


bacon recipe courtesy of: Erika, Tummy Treasure, Appleton, Wisconsin, July 28, 2009

2666. CHILEAN SEA BASS with BACON, YELLOW RICE and MUSHROOMS

decent sized piece of Chilean sea bass fillets
2 slices of fairly lean bacon
4 thin slices of mozzarella cheese
snow peas (mange tout)
1 cup basmati rice
1/2 an onion
a handful of baby portabella mushrooms
1 soft tomato
1/2 large green pepper
1 large dessert spoonfull of tomato paste
crushed garlic
ground cumin
black pepper
chili powder
turmeric

Before anything else, wash the rice until the water runs off clear, and drain it, then turn on the grill. Finely chop the onion, slice the mushrooms, and chop the pepper into half inch squares. Add a cup and a half of water, and half a teaspoon of ground turmeric to the rice, and bring to the boil, stirring occasionally so it doesn't stick to the pot. When it boils, turn the heat right down, and jam a piece of kitchen roll under the lid to give a good seal. Then start a timer for ten minutes, and put the sea bass under the grill, seasoned with salt and pepper, skin side up.

Fry the onions and mushrooms in a little olive oil until soft. When they're close to cooked add a dessert spoon of ground cumin, half a teaspoon of ground black pepper, and a quarter teaspoon of ground chili. Mix the spices in and fry a little longer. Now chop up the tomato, and add that and the tomato paste. Stir in boiling water to adjust the consistency to a thickish sauce. Add the green pepper and garlic, and salt to taste. Turn the heat down and leave the sauce to simmer, stirring occasionally.

When the first ten minutes expires, turn off the heat under the rice, turn over the sea bass, and start the timer again for another ten minutes. Bring the snow peas to the boil in a pot with a lid in just a little water. Put the lid on and turn the heat down.

After another five minutes, put the bacon strips over the fish, and continue to grill. When the second timer expires, put the mozzarella slices over the bacon, and continue to grill. Heat the plates, and serve each with a portion of rice, snow peas, and sauce, arranged as gaudily as you like. Take the sea bass out from the grill, divide it in two pieces with a sharp knife so it doesn't disintegrate, and add to the plates.

bacon recipe courtesy of: Brits Eye View, Tanzania

2665. BACON-WRAPPED SCALLOPS with JALAPENO-PAPAYA SAUCE

yields four servings


1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons
8 slices bacon
1 1/4 pounds sea scallops
1 tablespoon olive oil
1 ripe papaya, peeled, seeded and diced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno pepper
1/2 teaspoon ground cumin
salt
freshly ground black pepper
1 cup prepared quinoa

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside. Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary. Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque). While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper. Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.


bacon recipe courtesy of: Robin Miller, "Wrap It Up," Quick Fix Meals with Robin Miller, Food Network, 2006

2664. BACON and ASIAGO CHEESE FILLED POTATOES

serves six


6 medium size red potatoes
1 cup grated Asiago cheese
1 cup mayo
1 cup finely chopped, cooked applewood-smoked bacon
chives, chopped (optional)
½ cup sour cream (on side; optional)

Place red potatoes on a cutting board and slice a thin part of two sides of the potato so they sit flat on a cutting board. Scoop out a hole about ½ to ¾ inch deep depending on the size of your potato preferably with a melon baller. Cook potatoes and the scooped out pieces of potato in a pot big enough to hold all of these ingredients for 20 minutes until potatoes are just cooked through. Chill potatoes in ice water, but remove the warm cooked scooped out pieces for your filling. In a medium size bowl, add warm potato pieces, mayo, asiago cheese and bacon bits and mix together until mixture is smooth. Fill scooped out potatoes with filling and sprinkle any remaining bacon bits on top of the potatoes. Bake the potatoes on a baking sheet sprayed with non-stick cooking spray for 25 minutes at 350 degrees and serve warm. Top with chopped chives. Serve with sour cream alongside your favorite meats, seafood, or as a great appetizer.


bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110

2663. CHICKEN with BOK CHOY and BACON

1 1/2 boneless skinless chicken breasts, cut into slices 1/8″ thick by 1/4″ by 1″
1 tablespoon premium light soy sauce
1 teaspoon Shao Hsing wine
1 tablespoon cornstarch
2 tablespoons peanut or canola oil
4-6 slices smoked thick bacon, cut crossways into 1/2 slices
1 tablespoon raw sugar
5 cloves garlic, minced finely
1 1/2 inch cube fresh ginger, peeled and minced finely
6 large scallions, white and light green parts only, thinly sliced on the diagonal
1 1/2 tablespoons premium light soy sauce
1 tablespoon Shao Hsing wine
1 teaspoon rice vinegar
1 pound Shanghai or baby bok choy, rinsed, bottom trimmed away and cut into 1″ chunks
3/4 cup chicken stock or broth into which 1 teaspoon of cornstarch has been dissolved
dark green tops of the scallions, cut into thin slices on the diagonal
1 teaspoon sesame oil

Gently toss chicken breast slices with the first measures of light soy sauce, Shao hsing wine and cornstarch, and allow to marinate at least twenty minutes. Heat wok on high heat until a thin ribbon of smoke spirals up from the hot metal. Add peanut or canola oil, and let it heat for thirty seconds. Add the bacon, and stir well to separate each piece out from the others. Cook, stirring, until the bacon has rendered its fat and is done but not crispy. Remove from the wok and set aside. To the wok add the chicken, spreading it out into a single layer against the bottom of the wok. Sprinkle with the sugar, garlic, ginger and scallion slices. Leave the chicken undisturbed for a minute or so, until the bottom of the chicken begins to brown, then cook, stirring until 2/3 of the chicken is no longer pink, but white and brown. Sprinkle the chicken with the soy sauce, wine and vinegar and stir, scraping up any browned bits from the bottom and sides of the wok. Add the bacon back to the wok. Add the bok choy and the broth or stock and cook, stirring, and scraping any more browned bits from the bottom of the wok, until the bok choy wilts slightly and a sauce forms. Sprinkle with the scallion tops, drizzle with sesame oil, and give the whole thing a final stir before scraping it out of the wok into a warmed serving. Serve with steamed rice and really good Chinese tea.


bacon recipe courtesy of: Barbara, Tigers & Strawberries, January 26, 2009 

2662. CRAB and BACON TERRINE

1 teaspoon finely grated lime rind

1 teaspoon finely grated lemon rind
200 grams freshly picked crab meat
1 egg
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon sour cream
1 bok choy, leaves separated 
1 bacon rasher, halved
½ cup fresh herb leaves, to serve
Extra virgin olive oil

Preheat oven 200°C fan-forced. Combine lime and lemon rinds with the crab meat in a medium bowl. Add egg, herbs, sour cream, season with salt and pepper, mix well. Cook bok choy in a large saucepan of boiling water until tender, drain and refresh in cold water, drain well. Line a square ramekin with the bacon rasher, top with 1-2 bok choy leaves and crab mixture, fold the bacon over the crab mixture to enclose. Cook for 8-12 minutes or until bacon is crisp and filling is set. Turn the terrine onto a plate, top with herbs, drizzle with oil, serve immediately.


bacon recipe courtesy of: Dominique Rizzo, for Ready Steady Cook, Channel Ten, Australia, June 25, 2008

2661. LENTIL SOUP with BACON and LEMON YOGURT CREAM

makes about 8 cups of soup


4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
1 yellow onion, diced small
1 large or 2 small carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup green or brown lentils
6 cups chicken or vegetable broth
1 bay leaf
1/2 cup yogurt
zest and juice from 1 lemon
Minced parsley to serve

Set a 6-quart or larger pot over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat. If using olive oil, simply heat the oil and continue to the next step.

Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.

Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Stir the reserved bacon into the soup, or sprinkle it right on top of each bowl.

Whisk together the yogurt, lemon zest, and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve and sprinkle the tops with parsley.

Lentil soup will keep refrigerated for up to a week or freeze in individual portions for up to three months.


bacon recipe courtesy of: Emma Christensen, The Kitchn, April 23, 2012

2660. MUSHROOM and BACON BISQUE with BEER FOAM

2 cups dried chanterelle mushrooms, soaked for 30 minutes in hot water, liquid reserved

1 1/2 cups duck stock (recipe below)
2 tablespoons unsalted cultured butter

2-3 tablespoons bacon fat (from 2 strips thick cut cured bacon, reserve bacon)

3-4 shallots
1 cup heavy cream



For duck stock
1 duck leg and thigh bone
reserved liquid from chanterelle mushrooms
5 cloves garlic, whole, skin on
3 shallots, peeled and left whole
salt, to taste

2-4 cups water



For beer foam

1 teaspoon of Soy Lecithin
250 ml beer

Pour mushroom liquid and 2 cups water over bone from duck leg and add the garlic cloves and shallots. Cook on low heat for an hour, adding water as the water evaporates and reduces. Taste the broth at the end of the hour and cook longer until you've reached your desired taste. Add salt at the end. Strain through cheesecloth.


For Mushroom Bisque: Add butter and bacon fat to medium hot pan, once butter is melted add diced shallots and stir until shallots become fragrant. Add soaked chanterell mushrooms and stir until most of the butter and bacon fat has been soaked up by the mushrooms. Add duck mushroom stock. Simmer for a good 15 minutes. Add the cream and remove from heat. Taste soup and add salt to taste. Blend in high powered blender until smooth.



For beer foam: Heat beer in small saucepan for about 5 minutes to cook off some of the alcohol. Blend Lecithin and Beer in tall glass until foamy.



To plate, spoon bisque in to small bowl, top with beer foam and crumbled bacon pieces.


bacon recipe courtesy of: EAT. Your Best Friends, December 21, 2009

2659. LAMB SHANKS with BACON and MUSHROOMS

serves six


18 small French shallots
1 tablespoon olive oil
6 lamb shanks, French trimmed
200 grams button mushrooms, thickly sliced
4 bacon rashers, rind removed, coarsely chopped
2 celery sticks, trimmed, thinly sliced
2 garlic cloves, crushed
500 ml (2 cups) beef stock
400 grams can diced tomatoes
3 fresh rosemary sprigs
80 grams baby spinach leaves

Use a sharp knife to make a small cut in the base of each shallot. Place in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain and peel, leaving the bases intact. Cut in half.

Heat the oil in a large saucepan or stockpot over medium-high heat. Cook 2 lamb shanks, turning occasionally, for 5 minutes or until brown. Transfer to a plate. Repeat with the remaining lamb shanks, reheating pan between batches.

Add the shallot, mushroom, bacon, celery and garlic to the pan. Cook, stirring, for 5 minutes or until soft. Increase heat to high. Add the stock, tomato and rosemary. Bring to the boil. Reduce heat to low. Return the lamb shanks to the pan. Cover and cook for 1 1/2 hours or until the lamb is tender and falls off the bone. Transfer lamb shanks to a plate and cover with foil to keep warm.

Increase heat to high. Simmer, stirring occasionally, for 10-15 minutes or until the sauce thickens and reduces by half. Season with salt and pepper. Add the spinach and stir until the spinach wilts. Return the lamb shanks to the pan and stir to coat. Cook until heated through.


bacon recipe courtesy of: Michelle Southan, Australian Good Taste, July 2010, page 9

2658. BACON-SRIRACHA CORNBREAD

1 1/4 cups coarse yellow cornmeal
2 cups cultured buttermilk
6 slices thick-cut bacon
1 1/4 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup sugar
1 1/2 teaspoons kosher salt
2 eggs, lightly beaten
4 tablespoons unsalted butter, melted
1 cup fresh or frozen sweet corn kernels
1/2 cup (2 ounces) grated sharp Cheddar cheese
1/3 cup Sriracha

In a mixing cup, combine the cornmeal and buttermilk. Cover and leave at room temperature 4-6 hours, or overnight. After the cornmeal finishes its long buttermilk bath, preheat the oven to 450 degrees with a 10-inch cast iron skillet placed inside. Meanwhile, in a large skillet over moderate heat, cook the bacon until it nears crispy. Drain off the rendered fat, reserving for later use. Allow the bacon slices to cool, then dice into pieces. In a large mixing bowl, sift together flour, baking powder, and baking soda. Mix in the sugar and salt. Pour in the eggs, butter, corn, cheese, bacon pieces, and the cornmeal/buttermilk mixture. Mix until combined. Using a hot pad, carefully remove the hot skillet from the preheated oven. Slowly pour the reserved bacon fat into the skillet. (The grease should hiss and pop upon contact. If not, return your skillet to the oven for another 10-15 minutes until it gets good and hot.) Pour the cornbread batter into the hot, greased skillet. Working briskly, spoon the Sriracha throughout the batter to create swirly "veins" of Sriracha that will be visible in the finished bread. Using a hot pad, quickly return the skillet to the oven. Decrease the oven temperature to 425 degrees. Bake until golden brown, 20 to 25 minutes. Allow the cornbread to cool slightly in the pan for 5 minutes, then turn it out onto a plate to cool for an additional 5 to 10 minutes before serving.


bacon recipe courtesy of: The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch, by Randy Clemens. Ten Speed Press, 2011

2657. BACON and CONFIT ONION BALLOTINE with GRIBICHE SAUCE and POTATO DUMPLING

500 grams ballotine shredded bacon
3-4 white onions, finely sliced
4 slices parma ham
pickled thyme 
100 grams butter (½ for sweating onions)
25 ml olive oil
teaspoon capers
chopped chervil + parsley
seasoning 
50 grams diced potato

Gribiche sauce: 
1 teaspoon diced gherkin 
1 teaspoon capers 
1 teaspoon chopped parsley 
1 teaspoon chopped chervil 
1 grated egg, hard boiled
1 teaspoon mustard
vinegar
sunflower oil

Potato dumplings: 
20 grams parmesan 
75 grams flour 
175 grams mash potato 
20 grams butter
chopped herbs
seasoning 
1 egg
breadcrumbs
oil for frying eggs

Sweat finely sliced onion and thyme in half the butter and olive oil. Add bacon and warm through. Season mix and add remaining ingredients, except for the parma ham. Allow to cool slightly. Lay the parma ham on a sheet of cling film, slightly over lapping the meat. Place the mix at one end, in line of Parma ham. Then roll the Parma around the mix, making sure to keep it tight. Roll the ham, filled with the mixture in cling film and place in fridge. Allow to chill.

Gribiche Sauce: Mix grated egg yolk and mustard. Then add the vinegar and whisk in oil slowly to make a type of mayonnaise. Finally add the remaining ingredients and serve.

Potato Dumpling: Firstly warm up the potato. Then add flour, butter and other ingredients. Divide and roll into balls. To finish, flour and egg wash the balls before deep frying the dumplings.


bacon recipe courtesy of: Thomas Haughton, RTÉ Food, Raidió Teilifís Éireann (Ireland's National Public Service Broadcaster), Donnybrook, Dublin 4, Ireland

2656. BACON and DILL SANDWICH with GREEN ONIONS and ALMONDS

8 oz. cream cheese, softened

1/2 cup mayonnaise
5 bacon slices, cooked and finely chopped
1 tablespoon chopped green onion
1 teaspoon dill weed
1/8 teaspoon pepper
1 cup toasted slivered almonds

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the cream cheese mixture. Remove the crusts, and cut into four triangles.


bacon recipe courtesy of: Tea Laden, 1619 South Kentucky Street, Amarillo, Texas 79102

2655. TROTTOLE PASTA with SPINACH, BACON and TOMATOES

1 large bag of fresh spinach
6 slices of bacon
1 can (14.5 oz) of diced tomatoes
1 tablespoon fresh chopped garlic
fennel seeds
dried basil, or fresh if you have it on hand
salt and pepper, to taste
1 lb. trottole, cooked al dente

Boil large pot of water to cook pasta. Take bacon, cut into small pieces and cook in a deep skillet until nicely crisped. Remove from pan and drain on paper towels. Drop some of the bacon fat into the water for your pasta. Discard remaining bacon fat except for what you would normally use to sautee. Brown chopped garlic, then add diced tomatoes. Season with fennel seeds, basil, salt and pepper. Let simmer for a few minutes. Don’t let it caramelize. When water comes to a boil, cook pasta. While pasta is cooking, drop spinach into a colander. Once the pasta is cooked, drain it into the spinach-filled colander. This should nicely wilt your spinach. Toss gently. Return the drained pasta and spinach to your pot and add the crispy bacon bits. Do a little more gentle tossing. Spoon up your pasta into your favorite pasta bowl, put a few generous spoonfuls of your sauce on it and top with some freshly grated parmigiano reggiano.


bacon recipe courtesy of: Mag Lu Tayo!—Esmilla Family Recipes, February 28, 2011

2654. PIGEON PEA (GANDULES) RICE with BACON, TOMATOES and GREEN CHILES

yields eight servings


1 teaspoon vegetable oil
8 strips bacon, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 (10-ounce) can chopped tomatoes and green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Pinch achiote powder, optional
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish

Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.


bacon recipe courtesy of: Ingrid Hoffman, "Ingrid's Christmas Dinner," Simply Delicioso with Ingrid Hoffman, Food Network, 2008

2653. BAKED POTATO and BACON WHITE PIZZA

makes one pizza


1 pizza crust mix or recipe made per directions for a 14 or 15 inch pizza

2 medium red potatoes
4 slices bacon
1/2 medium-sized white onion, thinly sliced.  
1/2 tablespoon fresh chives, snipped
1 1/3 cups ranch dip 
3/4 cup grated mozzarella cheese
3/4 cup grated medium or sharp cheddar cheese
pizza spices, as desired

Preheat the oven to 425 degrees. Microwave the bacon until it is barely cooked. Snip it into 1-inch pieces and set it aside. Microwave the potatoes for 3 minutes on high. They should be slightly undercooked. When they are cool enough to handle, slice them into 1/8-inch slices and set them aside. Make the pizza dough and roll it out in the pan using a pizza roller. Spread the ranch dip over the uncooked dough. Place the potatoes evenly over the dip. Evenly distribute the bacon pieces over the potatoes and then the onions and chives. Spread the cheeses evenly over the crust.  Sprinkle with pizza spices, as desired. Bake for 13 to 17 minutes or until the edges of the crust are browned and the cheese is bubbly and beginning to brown.  Baking times will vary depending on the pan and the toppings. Remove the pizza from the oven.  Slide the pizza to a cutting board and cut with a pizza roller.  Serve immediately.

bacon recipe courtesy of: The Prepared Pantry, 2 Landmark Lane, Rigby, Idaho 83442

2652. MAPLE-PECAN SUNDAES with CANDIED BACON

makes 6 servings 

4 bacon slices

2 tablespoons maple sugar, divided

3/4 cup pure maple syrup (preferably Grade B)

2 cinnamon sticks, broken in half

1 tablespoon fresh lemon juice

1 tablespoon finely chopped crystallized ginger

1/2 cup pecan halves, toasted

Vanilla ice cream

Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven. Preheat broiler. Broil bacon until sugar on top bubbles thickly, watching closely to prevent burning, 1 to 2 minutes. Cool bacon completely on rack. Cut into 1/4-inch dice. Combine maple syrup and cinnamon sticks in deep medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until sauce is thickened and reduced to 1/2 to 2/3 cup, about 5 minutes. Remove cinnamon sticks. Mix lemon juice and ginger into sauce. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Stir pecans and bacon into maple sauce. Scoop ice cream into dessert dishes. Spoon sauce over and serve.

bacon recipe courtesy of: Lori Longbotham, Bon Appétit, October 2010

2651. COCONUT-CRUSTED BACON-WRAPPED CHICKEN TENDERS

6-8 large chicken tenders
6-8 slices of bacon
½ cup shredded coconut
2 tablespoons coconut flour
1 tablespoon paprika
1 tablespoon parsley
1 teaspoon garlic powder
salt and pepper
4 tablespoons coconut oil

Prepare the coconut coating: in a large bowl, add coconut shreds, flour, and spices. Mix around with fork or hands.

Prepare the chicken, in one of three ways: (1) Large tender with one bacon strip. (2) Medium tender (cut from large) with about 1/3 bacon strip, toothpick to hold (2-3 pieces from one large tender). (3) Small bite-size tender (cut from large) with about ¼ bacon strip, skewer to hold with 4 pieces (one large tender).

Prepare the chicken raw and bacon raw, before coating. Lay the bacon strip on a cutting board to measure the size of your tender if you decided to cut them; if not, just wrap the big tenders. Cut bacon and wrap, secure with toothpick or skewer.

Heat skillet to medium heat, add coconut oil. Allow to heat.

Dip the large tenders, coat evenly by flipping or coating with hands, be gentle with wrapped tenders as the bacon can come undone. Repeat with the various sizes of tender combinations, coating with coconut and spices.

Add each tender to oil, one at a time, let cook for about 3 minutes, flip tender cook for 3 and repeat about 3 times. If you have a cover, cover the bacon wrapped tenders for ONE of the round of 3 for a completely cooked chicken tender. Add more parsley towards end for taste and garnish. Remove, allow to cool and enjoy!


bacon recipe courtesy of: Nick Garcia, The Cafe Wellness, May 30, 2012

2650. VEAL BRISKET with BACON and ONION

makes four or more servings


1 oz. dried mushrooms, preferably porcini
1/4 pound cubed bacon
One 2- to 3-pound boneless veal breast
1 1/2 chopped onions (or about 15 pearl onions)
1/2 cup red wine
salt and freshly ground black pepper
1 tablespoon butter (optional)

Reconstitute the mushrooms by covering them with very hot water.

In a 12-inch skillet, render the bacon over medium heat, stirring, until crisp. Remove the bacon pieces with a slotted spoon. Turn the heat under the skillet to medium-high and let the pan sit for a minute. Add the veal and brown it on both sides, turning once, for a total of about 6 minutes.

Remove the veal and cook the onion in the fat over medium heat until nicely browned. Add the mushrooms and about 1/2 cup of their liquid (strained, if necessary, to remove sediment) along with the wine. Bring to a boil and cook  for about 30 seconds, then return the veal to the skillet. Season with salt and pepper, turn the heat to low, and cover.

Cook for 1 to 1 1/2 hours, turning once or twice during that period and checking now and then to make sure the liquid is bubbling slowly; adjust the heat accordingly.

When the meat is tender, transfer it to a cutting board. Turn the heat under the liquid in the skillet to high and reduce it to a thick, saucy consistency. Stir in the butter if you like and keep it warm. Carve the meat against the grain into 1/4-inch-thick slices and serve with the sauce.


bacon recipe courtesy of: Mark Bittman's Quick and Easy Recipes from The New York Times, pp. 180-181. New York, New York: Broadway Books, 2007

2649. TURKEY, BACON, and HAVARTI SANDWICH

makes four servings 

1 (7-inch) round sourdough bread loaf
1/4 cup balsamic vinaigrette 
1/2 pound thinly sliced smoked deli turkey
6 (1-oz.) Havarti cheese slices 
1 (12-oz.) jar roasted red bell peppers, drained and sliced 
4 fully cooked bacon slices

Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve center of bread loaf for other uses, if desired.) Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half each of turkey, cheese, and peppers. Repeat layers with remaining turkey, cheese, and peppers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges.

bacon recipe courtesy of: Elizabeth M. Dell, Fairport, New York, for Southern Living, June 2007

2648. BEEF HOT DOG SOUP with BACON, VEGETABLES and TUBETTI PASTA

makes six generous servings


2 slices of bacon, diced
1 medium onion, chopped
14 1/2-ounce can of diced tomatoes and juice
6 cups of water
2 beef bullion cubes (or 2 envelopes of no-salt bullion)
1 cup petite carrots
1 cup petite peas
1 stalk celery, chopped
2 tablespoons tomato paste
1/2 teaspoon garlic powder (or 1 large clove garlic, minced)
1 teaspoon dried basil
Salt and pepper to taste
4 hot dogs, sliced into little coins
2 cups small pasta, cooked (elbows, rings, tubetti, or little tubes, shells or spirals)

Cook the bacon in a large soup kettle until it is brown and crispy. Add chopped onions to bacon and saute until translucent. Add canned tomatoes, water, bullion, vegetables, tomato paste, seasonings, and hot dogs. (You may add more hot dogs and if you do, add more water.) Cover and simmer for 15 minutes. Stir cooked pasta into soup and simmer five more minutes. Serve with crackers or crusty bread.


bacon recipe courtesy of: Harriet Hodgson, for EzineArtcles.com, 2010

2647. TOMATOES with BACON and RANCH DRESSING

serves four


2 slices bacon
1/4 cup mayonnaise
1/4 sour cream
2 tablespoons milk
salt and pepper
1 1/2 lb. sliced tomatoes
1/4 small red onion, finely chopped
dill, chopped

Cook bacon in a large skillet over medium heat until crisp; let cool, then crumble. In a small bowl, whisk together mayonnaise, sour cream, and milk; season with salt and pepper. Drizzle sliced tomatoes with the dressing; sprinkle with the bacon, red onion, and dill.


bacon recipe courtesy of: Charlyne Mattox and Sue Li, "Quick Takes: 10 Ideas for Tomatoes," Real Simple, August 2012, p. 154

2646. SHRIMP and GRITS with MUSHROOMS, PERNOD and APPLEWOOD SMOKED BACON

yields eight servings


4 13/15 shrimp, each, peeled and deveined
salt and pepper, to taste
4 ounces grits
2 tablespoons butter, lightly salted (divided into 1tablespoon + 1/2 tablespoon + 1/2 tablespoon)
1 tablespoons parsley, chopped
3 ounces milk
2 tablespoons bacon, fine dice
2 tablespoons leeks, cut in half and washed
2 tablespoons crimini mushrooms, washed
2 tablespoons olive oil
2 ounces white wine
1 ounce Pernod Liqueur
1 lemon, juiced
1 tablespoon micro greens

In a medium sauté pan add grits and lightly toast, about 1 minute. Slowly add in milk and stir to incorporate completely. Cook over medium heat for 2 minutes, constantly stirring so not to stick to pan. Remove from heat and add 1 tablespoon of butter and fresh herbs. Reserve. In another medium sauté pan, heat oil over medium heart. Lightly season shrimp and add to pan, lightly sauté turning after 30 seconds. Add white wine and allow to simmer over low heat. Turn off heat, add lemon juice and 1/2 tablespoon of butter. Reserve. In another sauté pan add mushrooms, leeks and bacon and lightly sauté until tender, about 4-5 minutes. Deglaze pan with Pernod and reduce heat. Add 1/2 tablespoon of butter and reserve.

To Plate: Place grits center-loaded on a plate. Arrange shrimp across the grits and pour the mushroom mix over the shrimp. Garnish with micro greens.


bacon recipe courtesy of: Kevin Gaudreau, Rocco's Dinner Party, Season 1, Episode 7

2645. COOL MELON SALAD with HOT BACON

serves two for lunch or 4 as a part of a larger meal


4 or 5 strips of smoked bacon, cut into 3" pieces
1 small, sweet melon such as cantaloupe
several small mint leaves, torn if big
a small handful of arugula or spicy cress, washed and dried well

Dressing
4 tablespoons olive oil
1 tablespoon honey
3 tablespoons lemon juice - about one large lemon
freshly ground pepper
a few mint sprigs

Start the bacon cooking. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. Remember to tend to the bacon while cutting the melon. Place the cubes in a bowl and chill in the fridge. Whisk the olive oil, honey and lemon juice in a bowl. Reserve. Drain the bacon. Toss the melon, arugula/cress and mint with a drizzle of dressing. Add the bacon, toss again, and garnish with the fresh pepper and mint springs. Serve immediately.


bacon recipe courtesy of: Dana Velden, The Kitchn, August 9, 2010

2644. CAVATAPPI with ZUCCHINI, TOMATOES, BACON and FETA

serves four


3/4 lb. cavatappi or some other short pasta
4 slices bacon
1 tablespoon olive oil
2 medium zucchini (about 1 lb.), halved and thinly sliced
Kosher salt and black pepper
1 pint grape tomatoes
4 oz. Feta, crumbled (about 3/4 cup)
1/2 cup fresh basil leaves

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes; let cool, then break into pieces. Add the oil, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the drippings in the skillet and cook, tossing occasionally, until tender, 4 to 6 minutes.

Add the zucchini, tomatoes, and cooking water to the pasta and cook over medium heat, tossing, until the tomatoes soften slightly, 2 to 3 minutes. Add the Feta and bacon and toss to combine. Serve sprinkled with basil.


bacon recipe courtesy of: Charlyne Mattox and Dawn Perry, "Got 20 Minutes?", Real Simple, August 2012, p. 150

2643. BREAKFAST JASMINE RICE and BACON

2 cups of jasmine rice
2 cups water
1/2 package of bacon, chopped into small pieces
2 eggs
soy sauce
lemon

Mix the jasmine rice and water together in a rice cooker and steam until fully cooked. Meanwhile, place the pieces of bacon in a large skillet and cook until the bacon is nice and crunchy (do not overcook or burn the bacon). Once the bacon is fully cooked you may remove some of the grease but make sure you have at least three to four tablespoons left in the skillet. Keep the stove at medium heat, mix the cooked jasmine rice and bacon together. Make sure that all the rice is mixed well enough to pick up the bacon grease. About two minutes into the frying, crack the two eggs into the skillet and mix until fully cooked. Serve in a bowl and add the soy sauce and lemon to preference. 


bacon recipe courtesy of: Nickers Can Cook, August 2010

2642. KALE, BACON and CARAMELIZED ONION CALZONES

yields 3 large calzones; serving size is 1/2 a calzone


1 lb. (16 oz) fresh pizza dough

whole wheat flour (for rolling dough)
1/4 cup water
2 onions, sliced
1 teaspoon extra virgin olive oil
12 oz park skim ricotta
2 cups fresh kale, ribs removed, washed and chopped into 1" pieces
1 cup part skim mozzarella cheese
1/2 lb (8 oz) thick cut bacon
1 egg, lightly beaten
2 cups pizza sauce (recipe below)

Pizza Sauce
1 medium onion, diced

4 cloves of garlic, minced

1 tablespoon extra virgin olive oil

4 tablespoons tomato paste

12 oz tomato puree

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

 

Preheat oven to 375. In a small frying pan, saute onions in olive oil. Once browned, reduce heat to med-low and continue to stir until caramelized, 15-20 minutes. While onions caramelize, saute bacon until browned, 5-7 minutes. In a mixing bowl, combine ricotta, kale, mozzarella, bacon, and onions. Flour the rolling surface and divide dough into thirds. Roll dough out to 1/8" thickness - if using a press or other pan, measure as you roll - shoot for 8-9" in diameter. Leaving a 1/2" margin around the edge of the dough, fill one half of the circle with the ricotta filling. Dip a finger in water, and dampen the end of the dough. Fold the unfilled half over the filled half and press the edges together with a fork. Place each completed calzone on a greased cookie sheet. Lightly brush the top of each with egg wash. Bake for 18-20 minutes, until dough is crisp and slightly browned. Serve with pizza sauce

Pizza Sauce: Saute onion and garlic in olive oil on medium heat until soft, 4-6 minutes. Add tomato paste and herbs and continue to brown 2-3 minutes. Add tomato paste, stir to incorporate, cover and reduce heat to med-low. Simmer sauce for 20-30 minutes and then serve warm.

 

 

bacon recipe courtesy of: Dara Reppucci, Generation Y Foodie, January 10, 2012

2641. GNOCCHI and BACON GRATIN with GARLIC BECHAMEL

yields 2-4 servings


3 slices thick-cut bacon
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
2 large cloves garlic
17 oz. package gnocchi
salt & pepper, to taste
scant 1/8 teaspoon nutmeg
2/3 cup plain breadcrumbs
1 1/2 tablespoons butter

Bring large pot of water to boil. Sprinkle breadcrumbs and butter into small skillet and place on medium heat. Once butter melts, stir breadcrumbs around to moisten completely and brown lightly. Remove from heat and set aside. Once bacon is cooked and crisp, remove from skillet onto paper towels to drain. Leave 1 tablespoon bacon grease in pan and melt in 2 tablespoons butter. Grate in garlic cloves and cook 1 minute. Sprinkle in flour and whisk. Cook 1-2 minutes and then whisk in milk slowly to prevent lumps. Add in salt, pepper and nutmeg and reduce heat to low. Pour gnocchi into boiling water and cook until they start to float, 2-3 minutes. While gnocchi is cooking, crumble cooked bacon. Drain gnocchi and stir into sauce. Add in bacon. Pour entire contents into buttered baking dish and sprinkle with toasted bread crumbs. Bake at 350 for 15-20 minutes and serve hot.


bacon recipe courtesy of: Lauren's Latest, February 6, 2012