2732. CHOCOLATE BEER BATTER CUPCAKES with MAPLE BACON FROSTING

makes approximately 24 cupcakes

Cupcakes

1 cup Guinness

1 stick butter

1/2 cup cocoa powder

1 cup chocolate chips

2 cups flour

1-1/2 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

2/3 cup plain Greek yogurt

1 teaspoon vanilla extract 

Maple-Glazed Bacon 
3 strips bacon

1/3 cup maple syrup 

Frosting 

8 oz. block cream cheese, softened

1 stick butter, softened

1 cup powdered sugar

1 tablespoons maple syrup

1 teaspoon candied bacon drippings

Preheat oven to 350. Line two muffin tins with cupcake liners and set aside. In a pot or large sauce pan, simmer the beer and butter on medium until butter is completely melted. Add cocoa powder and chocolate chips and stir until your mixture smooth. Take off heat and set aside to cool. In a large bowl, stir eggs and yogurt together until smooth. Slowly add chocolate mixture and vanilla. Add dry ingredients and stir until well combined. Bake for 15 minutes. Remove from oven and allow to cool. Turn oven up to 375, and line a large baking sheet with aluminum foil. Lay your bacon strips across a baking rack and place the rack on the foil-lined baking sheet. Using a pastry brush, brush each strip of bacon with a layer of maple syrup. Bake for 10 minutes, basting strips again about half way into that time. Flip your strips over, baste, and bake for another 10 minutes. Baste your bacon one last time, and stick them back in the oven for another 5 minutes. Remove from oven and let cool. While your cupcakes and bacon strips are cooling, start making your frosting. In a large bowl, beat together butter and cream cheese until smooth and well-incorporated. Add powdered sugar, maple syrup and bacon grease. Mix until smooth. Spoon frosting  into a piping bag, and frost each cupcake. Slice one piece of bacon into 1-inch strips and press one piece into each frosted cupcake. Crumble the rest of the candied bacon and sprinkle them on top of the cupcakes. Enjoy immediately, with a big glass of milk.


bacon recipe courtesy of: Tina, Just Putzing Around the Kitchen, June 11, 2012

2731. ROASTED CAULIFLOWER SOUP wtih BACON

serves six


1 head cauliflower, cut into 2-inch pieces
1/3 cup olive oil, divided
8 slices bacon, chopped
1 onion, finely chopped
3 tablespoons finely chopped garlic
6 cups chicken or vegetable stock
3 cups torn French or Italian bread, crusts removed
1 teaspoon paprika
a pinch of cayenne pepper
2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley

On baking sheet, combine cauliflower and 2 tablespoons of the olive oil; toss to coat evenly and spread in a single layer. Roast in preheated oven until soft and brown around the edges, about 20 minutes. Set aside.

In a large pot, heat the remaining oil over medium heat. Add bacon and cook until crisp. Remove with a slotted spoon to a plate lined with paper towels.

Pour off all but about 3 tablespoons of the fat in the pot. Add onion and garlic; saute for 2 minutes. Add cauliflower, stock, bread, paprika and cayenne; bring to a boil. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Stir in vinegar.

Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth. Return to the pot, if necessary, and season with salt and black pepper.

Ladle into heated bowls and garnish with parsley and bacon.


bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008. p. 56

2730. JERUSALEM ARTICHOKES with BACON, GARLIC and LEMON

serves eight


1 lemon
2 kg Jerusalem artichokes
2½ tablespoons olive oil
40 grams butter
150 grams unsmoked, rindless streaky bacon
2 fat garlic cloves, finely chopped
2 tablespoons chopped fresh flat-leaf parsley

Finely grate the zest from the lemon onto a plate, cover with cling film and set aside to use later. Halve the lemon, squeeze out the juice and put the juice and lemon halves into a bowl with plenty of cold water. Peel the artichokes, cut away the ends, then cut into two if very long. Trim a little from each end to give barrel-shaped pieces, then drop them into the lemony water as you go, to stop them discolouring.

Heat 2 tbsp of the oil and half the butter in a large sauté pan or deep frying pan over a medium heat. Drain the artichokes, dry them well, add to the pan and sprinkle with ½ tsp salt. Partially cover the pan with a lid and leave to part-steam, part-fry for 15-20 minutes until just tender, turning regularly. Don’t cook them too fast or handle them too roughly – they may collapse.

Meanwhile, cut the bacon into lardons. Five minutes before the artichokes are cooked, heat the remaining oil in another large frying pan or shallow flameproof casserole. Add the bacon and fry gently until just turning golden. Add the garlic and leave to cook for a few seconds, then stir in the remaining butter, reserved lemon zest and parsley.

Carefully tip the cooked artichokes into the second pan and gently toss everything together. Season to taste with salt and pepper, then serve.


bacon recipe courtesy of: Debbie Major, delicious. Magazine, UK 

2729. JARLSBERG BACON PUFFS

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup buttermilk
1 egg
1/2 cup grated Jarlsberg cheese
2 green onions, chopped (white and green parts)
1/4 cup cooked, crumbled bacon
ground black pepper

Preheat oven to 375 degrees. Spray a 24-cup mini-muffin tin with cooking spray.

Whisk together the flour and baking powder in a large bowl. In a mixing cup, blend the buttermilk and the egg, then add them to the flour mixture and stir just until blended. Add the grated Jarlsberg, green onions, bacon, and pepper to taste.  Rachel suggests letting the mixture rest 15 minutes, but I was way too impatient for that. Your call.

Divide the batter among the mini-muffin cups. Bake until puffed and golden brown, about 20 minutes. Serve immediately.


bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, November 19, 2010

2728. STIR-FRIED BAGELS with CABBAGE and BACON

serves 4 as part of a multicourse meal


1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons peanut or vegetable oil
1 dried red chili pepper, snipped on one end
2 slices ginger, smashed
1/2 teaspoon Sichuan peppercorns
5 slices bacon, cut crosswise into 1/2-inch wide pieces (about 4 oz.)
1 tablespoon coarsely chopped garlic
6 cups cubed green cabbage (about 1 lb.)
2 large plain bagels, cut into 1/2-inch cubes (about 6 cups)
1/2 teaspoon salt

In a small bowl combine the soy sauce and vinegar. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the chili, ginger, and peppercorns, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Add the bacon, reduce the heat to medium, and stir-fry 3 minutes or until the bacon is slightly crispy on the edges. Add the garlic and stir-fry 10 seconds or until the garlic is just fragrant. Add the cabbage, increase the heat to high, and stir-fry 1 minute or until the cabbage leaves just begin to wilt. Swirl the soy sauce mixture into the wok, add the bagels, and stir-fry 1 minute or until well combined. Cover, reduce the heat to medium-low, and cook 1 minute or until the bagels have softened. Uncover, sprinkle on the salt, and stir-fry until well combined.


bacon recipe courtesy of: Lejen Chen, for Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young, 2010, p. 255

2727. MAPLE-BACON ROASTED APPLES and CELERIAC

makes four servings


1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 apples, cut into 1-inch pieces
2 slices bacon, chopped
1/4 cup pure maple syrup
1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried

Preheat oven to 450°F. Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.


bacon recipe courtesy of: EatingWell, 6221 Shelburne Road, Suite 100, Shelburne, VT 05482, September/October 2012

2726. PAN-SEARED DUCK BREAST with GNOCCHI, SALSIFY, BRUSSEL SPROUTS, HOUSE-CURED BACON and RED WINE REDUCTION

yields 2-4 servings


2 duck breasts
4-6 salsify (if unavailable, use parsnips)
1 lemon
8 Brussels sprouts
2 slices thick-cut bacon (house cured preferably)
1 cup duck or chicken stock (home-made if possible)
1/2 cup red wine (merlot works well)
1/2 cup sherry vinegar
5 ounces butter (divided into: 2 ounces, 2 ounces, 1 ounce)
1/3 cup flour
1/3 cup semolina flour
1/2 cup water (plus 1 gallon for boiling)
2 eggs
Kosher salt
Black pepper
1 bunch fresh thyme
1 bunch flat-leaf Italian parsley

Bring 1 gallon of water to boil in a pot, preheat an oven to 450 degrees Fahrenheit.

Chop 1 tablespoon of parsley and 1 teaspoon of fresh thyme. Boil 1/2 cup of water in a sauce pot with fresh herbs, add a pinch of salt, 2 ounces of butter and wait for it to melt. Add flours and cook for 2 minutes, transfer to a kitchen aid mixer with paddle attachment. Mix for 1 minute, add eggs, mix 1 more minute until smooth. Transfer batter to a pastry bag and pipe long lines onto a sheet pan dusted with flour. Cut gnocchi into 1 inch pieces. Cook in boiling water for 2-3 minutes until doubled in size. Drain, cool under cold water and reserve.

Score diagonally across the breasts (hatch marks) making sure not to penetrate into the meat, only the skin and season breasts with salt and pepper and place skin side down in a oven safe skillet. Render fat and crisp skin over med-low heat, about 10-15 minutes. Remove fat from the pan twice during this process. Reserve. Throw in 5 sprigs of fresh thyme and place in the oven to finish cooking (about 4 minutes for medium temp, and 10 minutes for well done). Remove from the oven and flip breasts over to briefly cook the other side, about 1 minute. Remove and let duck rest for 10 minutes.

Cut bacon in to cubes and render in a skillet until browned. Remove and save for garnish.

Peel salsify and place in water with the squeezed lemon until ready to cut. Thinly slice the salsify on a mandolin and sauté pan with reserved duck fat until cooked, but still crisp, remove and reserve.

Blanch Brussels sprouts in boiling water for 3 minutes. Remove and shock in ice water. Peel outer leaves and reserve, discard the centers.

Reduce red wine and sherry vinegar in a sauce pot until glossy, add duck stock reduce again until slightly thickened, add butter last minute, season with salt, reserve.

Heat a sauté pan over med-high heat and add 1 ounce of butter. Sauté gnocchi until browned on all sides. Add salsify and Brussels in the sauté pan with a splash of chicken stock, season and reduce until no liquid remains. Slice duck breast into 1/4 inch pieces and plate with vegetables and gnocchi. Pour sauce around.


bacon recipe courtesy of: Joel Gargano, Rocco's Dinner Party, Season 1, Episode 2 (Signature Dish, Winner), Bravo TV

2725. GRILLED MAHI MAHI with MELTED LEEKS, BACON and MAPLE VINAIGRETTE

serves four


4 portions fresh mahi mahi
4 shallots
4 tablespoons cider vinegar
4 tablespoons maple syrup
8 bacon slices
4 tablespoon olive oil
½ bunch thyme, picked
8 tablespoon vegetable stock
¼ bunch parsley, chopped
3 leeks
¾ stick butter
salt
pepper

Preheat your grill. Dice shallots and the bacon. Render out the fat from the bacon and then remove the bacon from the pan reserving the fat. Add the shallots and the olive oil to the bacon fat, sweat shallots until translucent. Add the cider vinegar. Simmer for approximately five minutes. Now add the maple syrup, vegetable stock, rendered bacon, and picked thyme. Adjust the seasonings as needed with salt, pepper, and maple syrup. Cut the leeks in to an even square dice, wash well and drain. Add butter to a large pan and melt until boiling before adding the diced leeks and salt. Cook quickly on a moderate heat until tender. Brush grill with olive oil, season mahi mahi with salt and pepper. Grill the mahi hami to the desired temperature. Place the leeks in the middle of the plate with the mahi mahi on top. Add the chopped parsley to the sauce just before spooning it around and a little on top of the fish to finish.


bacon recipe courtesy of: Clint Davies, Fish Story Restaurant, 790 Main Street at Third, Napa, California 94559

2724. MAPLE BACON KETTLE CORN

4 slices bacon, cooked, fat reserved

1 tablespoon maple syrup

1/2 cup corn kernels

1/4 cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make 1/4 cup of popcorn cooking fat)

3 tablespoons sugar

1 1/2 to 2 teaspoons salt (depending on your taste)

Cook off bacon until brown and crisp. Set aside to cool. Once cool, chop into small bits and toss with maple syrup. Carefully measure out the hot bacon grease. If you don’t have 1/4 cup of fat, add some vegetable or canola oil to make 1/4 cup of oil for cooking the popcorn. In a large pan over medium high heat, heat the bacon fat and oil mixture. Add the corn kernels. Sprinkle over the sugar and 1 teaspoon of salt. Cover the pan with a tight fitting lid and wait for the popping to begin. Once the popping begins, use two good pot holders the hold together the pan and the lid and shake the pot. Feel free to take the pot off the flame to give it a good shake. Just be careful and then return the pot to the flame. Shake often throughout the popping process. This will help ensure that the sugar doesn’t burn the pan and the popcorn. Once finished popping remove the lid and salt with 1/2 to 1 teaspoon more salt. Use a large spoon to stir the popcorn. You don’t want the hope sugar to burn you. Pour in the bacon and maple mixture. Toss together and serve. 

bacon recipe courtesy of: Joy Wilson, Joy the Baker, September 8, 2010

2723. BACON POLENTA with SAUTEED CRIMINI MUSHROOMS and THYME

1/2 cup chopped bacon (about 4 ounces)
2 tablespoons finely chopped shallots
6 cups low-sodium chicken broth
1 cup polenta (coarse cornmeal)
1 tablespoon olive oil
12 ounces crimini mushrooms, sliced
1 tablespoon plus 1 teaspoon finely chopped fresh thyme
Salt & pepper to taste
1/2 cup finely grated Parmesan cheese

Heat a large skillet over medium heat and saute the bacon until crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the skillet and place on a plate lined with paper towel. Pour out bacon drippings, leaving just 2 tablespoons dripping in the skillet.

Add shallots and saute until just starting to turn brown, about 2 minutes. Add chicken broth, raise heat to medium-high, and bring to a boil. Lower heat to medium and slowly whisk in polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.

While the polenta is cooking, heat olive oil in another large skillet set over medium heat. Add crimini mushrooms. Cook until mushrooms are tender and just starting to brown. Stir in fresh thyme. Remove from heat. Season with freshly ground black pepper and lightly with salt (remember, there will be salt in the polenta from the bacon and the chicken broth).

Just before serving, stir the reserved bacon and Parmesan cheese into the polenta. Divide the mixture across 6 plates (I typically serve this as a side) and top the polenta servings with even amounts of the mushroom mixture. Serve immediately.


bacon recipe courtesy of: Dara Michalski, Cookin' Canuck, September 1, 2010

2722. BRAISED MONTANA COFFEE-MARINATED BISON SHORT RIBS

serves 4-6


Coffee-Maple Marinade/Brine
4 cups water
3 cups chilled strong coffee
1/2 cup Diamond Crystal kosher salt or 1/4 cup table salt
3 tablespoons dark brown sugar
1/4 cup real maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons Worcestershire sauce
2 cups ice cubes

4 lb. bone-in English-cut bison short ribs

Montana Coffee Sauce
1/4 cup diced bacon
2 cups chopped onions
1/2 cup chopped shallots
2 tablespoons chopped garlic
1 small jalapeno chile, stemmed, seeded, and chopped
1 cup strong coffee
1 cup homemade beef stock or canned low-sodium chicken broth
1/4 cup chili sauce or ketchup
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons dark brown sugar, or more to taste
2 tablespoons soy sauce
2 tablespoons cider vinegar, or more to taste
salt and freshly ground black pepper

Marinade/Brine: Combine the water, coffee, salt, and brown sugar in a large plastic tub or stainless steel bowl and stir until the salt and sugar are dissolved. Stir in the maple syrup, rosemary, and Worcestershire. Chill the brine by stirring in the ice until it melts; the brine should be very cold, about 45 degrees F, before the meat is added. Add the ribs, weigh them down with a plate, and refrigerate for 4 to 6 hours.

Remove the ribs from the brine and pat them dry. Discard the brine. (At this point, the ribs can be wrapped in plastic and refrigerated for up to 2 days.)

Preheat the oven to 325 degrees F.

Sauce: Cook the bacon in a large Dutch oven over medium heat until browned and beginning to crisp. Remove the bacon with a slotted spoon, drain on paper towels, and set aside. Increase the heat to medium-high and, working in batches, add the ribs to the pot and lightly brown on all sides, about 7 minutes per batch. Remove to a plate and set aside.

Add the onions, shallots, garlic, and jalapeno to the pot and reduce the heat to medium. Cover and cook, stirring from time to time, until the vegetables are soft, about 10 minutes. Stir in the coffee and stock and scrape up any browned bits from the bottom of the pot. Stir in the remaining sauce ingredients and bring to a boil.

Add the bacon and short ribs, and when the pot returns to a boil, cover and pop into the oven. Cook for 2 hours, or until the ribs are fork-tender. If not done, cover and continue cooking, checking every 30 minutes.

When the ribs are done, remove from the oven an degrease any surface fat. If the sauce is too thin, remove the ribs and boil down to a syrupy consistency. You should have 2 to 3 cups sauce. Taste the sauce and add more vinegar and brown sugar, and season with salt and pepper to suit your taste. If necessary, return the ribs to the sauce and reheat before serving.


bacon recipe courtesy of: The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat by Bruce Aidells, with Anne-Marie Ramo. Houghton Mifflin Harcourt, 2012

2721. DITALINI with POTATOES, BACON and PROVOLA

serves six


1 onion, chopped, (about 1 cup)

6 tablespoons extra-virgin olive oil
1 cup bacon, chopped in 1/4-inch pieces
4 cups russet potatoes, peeled and diced into 1/2-inch cubes (4 cups)
½ teaspoon Coarse sea salt, or kosher salt, plus more to taste
1 pound ditalini
1 cup fresh tomato, seeded and diced
8 ounces smoked provola, or mozzarella, in 1/2-inch cubes
½ cup Grana Padano, or Parmigiano-Reggiano freshly grated

Put 4 tablespoons of the olive oil and the chopped bacon in the big skillet and set over medium-high heat. Stir and cook for 3 or 4 minutes, to render its fat. Stir in the chopped onion and cook until it is sizzling and wilting, about 3 minutes. Spill in the cubed potatoes, toss well in the fat, then spread them in the pan. Season with the salt and cook, tossing and turning the potatoes frequently, for another 3 or 4 minutes, until the cubes are lightly crisped all over.

Pour in 4 cups water, stir everything around and scrape up any crust on the skillet bottom. Bring the water to a gently bubbling boil and cook, stirring frequently, for about 20 minutes until the potatoes are cooked. The soup (or sauce, depending on your point of view) should reduce so it barely covers the potato cubes.

Meanwhile, bring 6 quarts of salted water to the boil in the pasta pot. After the potatoes have cooked for about 10 minutes, drop the ditalini into the pot and cook al dente. Drain the ditalini and stir into the thickened potato soup/sauce. Stir in the remaining 2 tablespoons olive oil and simmer the pasta e patate together for another 3 minutes or so, to an even denser consistency.

Stir in the diced tomatoes, cook for a minute, and adjust salt to taste. Turn off the heat, scatter the cubed provola all over and stir into the pasta e patate continuously as it melts into threads. Finally, stir in the grated cheese. Serve immediately, in warm bowls.

bacon recipe courtesy of: Lidia Bastianich, Lidia's Italy

2720. ZITI with BACON TOMATO SAUCE

serves four


1 pound bacon 
1/4 cup olive oil 
1 onion, chopped

2 cloves garlic, minced 

2 (28 ounce) cans peeled tomatoes 

1 (8 ounce) can tomato paste 

1 teaspoon salt 

1 teaspoon pepper 

1 teaspoon Italian seasoning 

1 pound dry ziti pasta

 

Cook bacon in skillet over medium heat until cooked through and crispy, about 12 minutes. Drain excess fat. Set aside. Heat the olive oil in a medium saucepan on medium-high heat. When the oil is hot, add the onions and garlic. Cook until the onions start to get soft (but before they get brown), about five minutes. Add the tomatoes, tomato paste, salt, pepper, and Italian seasoning. Mash up the whole tomatoes into smaller chunks. Keep heating sauce until it starts to bubble (a.k.a. simmer), then turn the heat to low, and simmer uncovered for 25 minutes. For the ziti: A good time to start boiling the water is just before you add the tomatoes to the sauce. Fill a large pot with water. Bring to a boil, and cook for the time directed on the pasta box. When the ziti is cooked, drain it and put it in a large bowl. Add the sauce. Crumble the bacon in to the bowl and mix. Serve.

 

 

bacon recipe courtesy of: Man Tested Recipes, 413 Pine Street, Suite 500, Seattle, Washington 98101

2719. SEARED CATFISH with APPLE and BACON VINAIGRETTE

serves four 


3 tablespoons sherry vinegar 

1 tablespoon dijon mustard 

2 shallots, minced 

4 oz bacon, chopped

1/4 cup olive oil 

8 large Swiss chard leaves, chopped 

1 granny smith apple, sliced 

salt to taste 

4 catfish fillets, 6 oz each 

2 tablespoons butter

juice of 2 lemons 

 

In a bowl, whisk together the vinegar, Dijon, and 1 minced shallot. Heat a pan on medium and cook the bacon until crispy. Whisk the bacon and its fat into the vinegar mixture, along with 3 tablespoons olive oil. Heat a thin film of oil in a nonstick pan on medium. Add the chard and other shallot; cook until the chard wilts gently, about 5 minutes. Add the apple; season with salt. Transfer the chard to a plate and wipe out the pan. In the same pan, heat a thin film of oil on medium. Season two catfish fillets with salt and sear them until golden brown on both sides. Remove them and add 1 tablespoon butter, 1/2 cup water, and half the lemon juice to the pan. Simmer until the sauce thickens. Repeat with the remaining fillets. Serve the fish (over rice if desired) with the pan sauce, vinaigrette, and chard.

 

 

bacon recipe courtesy of: Men's Health, 33 East Minor Street, Emmaus, Pennsylvania 18098 

2718. BACON and ARTICHOKE HUMMUS

serves eight


1/2 pound bacon, small diced and cooked until crisp
2 cups chick peas, drained
1 cup marinated artichoke hearts, drained
4 cloves garlic
Juice of 2 lemons
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
Olive oil

Combine all of the ingredients except the bacon and oil in the bowl of a food processor. While food processor is running, slowly add olive oil until the ingredients have a creamy consistency. Pour into a serving bowl and fold in the bacon. Add additional salt and pepper as needed.


bacon recipe courtesy of: Smithfield, 200 Commerce Street, Smithfield, Virginia 23430

2717. TOMATO and BACON SALAD in BIBB LETTUCE CUPS

makes 24 hors d'oeuvres 


4 vine-ripened tomatoes, seeded and chopped fine (about 2 cups)
6 slices bacon, cooked until crisp and crumbled
1/4 cup finely chopped sweet onion, or to taste
2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons balsamic vinegar, or to taste
24 outer Bibb lettuce leaves (about 4 heads), washed and patted dry about 1/4 cup finely shredded fresh basil leaves plus basil sprigs for garnish

In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.Serve lettuce cups on a platter garnished with basil sprigs.


bacon recipe courtesy of: Gourmet, July 1994 

2716. BACON-WRAPPED JICAMA with CAJUN SPICES

1 small to medium jicama, peeled
several pieces of bacon, cut into 2 1/2 in pieces
Cajun Seasoning
avocado sauce (recipe below)

Avocado Sauce (makes about 2 cups)
1 perfectly ripe avocado
1 cup plain yogurt
1/4 cup finely chopped red onion
2 to 3 tablespoons lemon or lime juice
2 tablespoons olive oil
1 small garlic clove, chopped
1 teaspoon dried dill or about 1 tablespoon fresh
1/2 teaspoon salt
dash of cayenne pepper

Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use a stick blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.

Preheat oven to 375 degrees. Line baking sheet with foil. Cut jicama into cubes about 1 1/2 to 2 in. long by 1 in. high. Lightly dust with cajun seasoning, then tightly wrap with piece of bacon and sprinkle with additional seasoning. You can use a toothpick to hold together, or just place on baking sheet with the cut ends down so it stays wrapped, either work. I liked the toothpick method better. Bake for about 25 to 30 minutes, or until bacon is nice and crispy. Remove from baking sheet and place on paper towels to drain. Serve with avocado sauce drizzled on top or on side for dipping.


bacon recipe courtesy of: Amanda Paa, Healthy Life, Happy Cook, June 28, 2012 | avocado sauce recipe courtesy of: Dana Velden, The Kitchn, August 20, 2010

2715. STEELHEAD TROUT with CURRANT BACON and ONION SAUCE

serves two


2 8-oz. steelhead trout fillets
2 teaspoons olive oil
1/4 - 1/2 teaspoon salt and pepper, to taste
4 strips of thick bacon
1 cup onion, coarsely chopped
1/2 cup dried currants
1/4 cup red wine vinegar
2 teaspoons honey

Preheat oven to broil. Prep baking sheet by lining with foil and greasing lightly. Remove pin bones from fillet if necessary. Slow cook bacon on medium low heat until done. Remove and place on paper towel. Chop when cooled. If less than 1/4 cup of grease is left in the pan, add more grease or oil. When heated, add chopped onion. Cook onions until light brown, about six minutes. When tender and lightly carmalized, add honey, vinegar, and currants. Let reduce until most of the liquid is gone. Remove from burner and set sauce aside. Place filet onto greased & lined baking sheet skin down. Sprinkle and lightly rub 2 tsp oil onto surface of filet. Sprinkle salt and pepper. Place pan onto rack about 3″ from broiler for 4-6 minutes or internal temperature is 130. Spoon sauce onto filet and serve with steamed broccoli or other veggie. Serve immediately.


bacon recipe courtesy of: the quaint life (member), Fast Paleo, May 9, 2012

2714. BACON-WRAPPED SWEET POTATO FRIES

2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger
8 oz bacon, don’t use thick cut

Get your oven to 425°F and place your oven rack in the center of the oven. Slice each piece of bacon in half, lengthwise and then in half, widthwise (you’ll have 4 strips cut from 1 piece of bacon). Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet lined with a silicone pat or parchment paper. Repeat until all the bacon is gone. If you have left over sweet potatoes, toss ‘em on the pan; they’ll cook beautifully in the rendered bacon fat. Bake for 15 minutes until the sweet potatoes feel soft. Turn the oven to broil and let the tops get crispy.


bacon recipe courtesy of: Megan Keatley, Health-Bent, February 11, 2012

2713. BACON-WRAPPED COD with LITTLENECK CLAMS

serves two


4 small fillets blue cod, skin and bones removed
4 rashers streaked bacon or smoked pork belly
25 ml olive oil
100 ml white wine
150 ml cream
10 littleneck clams, washed
chopped garden herbs, including parsley, chives

Preheat the oven to 180 °C. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil. Select a pan that first the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).  Serve with steamed seasonal vegetables and freshly dug new-season potatoes.


bacon recipe courtesy of: Fleur Sullivan, The Sydney Morning Herald, Sydney, Australia, October 19, 2011

2712. CROCKPOT ONION BACON BISQUE with GOAT CHEESE

5 large Maui sweet onions; slice four, mince one
1/2 loaf day-old French bread
1 head of garlic, minced
1/2 lb. of artichoke roots, peeled and minced
2 whole shallots, minced
2 quarts chicken broth
1/2 cup sherry
1/2 lb. bacon
3-4 sprigs sage
5 sprigs thyme
3-4 sprigs rosemary
1-2 tablespoons white balsamic vinegar
1 tablespoon olive oil
2 bay leaves
2 - 2 1/2 tablespoons black pepper
2 tablespoons hot Mexican chili powder
1 tablespoon red pepper flakes
1 tablespoon salt
1 tablespoon Lawry's seasoned salt
1 tablespoon paprika
4 oz. goat cheese

Heat crockpot to high. Add 5 slices of bacon. Cook about 20-25 minutes until they’ve release most of their fat and are starting to crisp. Remove bacon. Add all the onions. Add olive oil. Stir until all the onions are coated with oil and bacon fat. Let cook down for about 5-10 minutes. Add the Sherry. Cook 10 minutes. Add the shallots, artichoke roots, and minced garlic (I recommend mincing them all in a food processor). Sprinkle with salt. Cook 30 minutes until it’s all browned slightly. Add both quarts of chicken broth. In a food processor combine the thyme, rosemary, and sage, with 1 tablespoon white balsamic vinegar. Process until you have an herb paste. Add the herb paste to the crockpot. Turn heat to low. Cook overnight.

Taste it in the morning, it should be a nice base, but lacking salt, pepper, and other seasonings. Added 1 tablespoon white balsamic vinegar. Add paprika, seasoned salt, red pepper flakes, black pepper, and chili powder. Stir until combined. Add about 1 1/2 – 2 cups of chopped up day old French bread. Using an immersion blender or regular blender, puree the soup until smoothed. Bring a small pan to medium-high heat. Add 3 slices of bacon. When you flip them(around 4 minutes), turn the heat to medium. Chop up another garlic clove or two and add them to the bacon. Stir until the bacon’s your level of crunchy. Set aside the bacon and pour the garlic/bacon fat into the soup. Stir until combined, and immersion blend until smooth unless you like garlic chunks. Pour out a bowl of soup. Add 2 teaspoons goat cheese (crumbled). Chop up the bacon. Add 1 slice of bacon per bowl on top of the goat cheese. Slice a piece of the day old French bread per bowl, and enjoy!


bacon recipe courtesy of: Nicholas Kern, Eating in Bed, January 30, 2012

2711. BACON, EGG and CHICORY SALAD

serves four


7 oz. smoked rindless streaky bacon, diced
6 medium eggs
6 heads mixed red and green chicory

2 tablespoons chopped walnuts optional

Dressing
1 tablespoon cider vinegar
2 teaspoons English mustard
1 scant teaspoon caster sugar
sea salt
4 tablespoons walnut or hazelnut oil
3 tablespoons groundnut or vegetable oil

Fry the bacon in a large nonstick frying pan over a medium heat for 8-10 minutes, stirring frequently until golden, then drain on a double thickness of kitchen paper and leave to cool. At the same time, bring a medium-sized pan of water to the boil, gently lower in the eggs and simmer for 7 minutes. Drain the pan, refill with cold water and leave the eggs to cool.

Trim the heads of chicory and separate into leaves, discarding any damaged outer ones.

To make the dressing, whisk the vinegar, mustard, sugar and a little salt together in a medium-sized bowl, then gradually whisk in the oils a tablespoon or two at a time until combined into a thick, deep-yellow dressing. Give it another quick whisk just before serving.

Shell and halve the eggs, which should still be slightly runny in the centre. Arrange the leaves, bacon and eggs on a platter or individual plates, drizzling over the dressing as you go (you may have some left over). Scatter over the walnuts if wished and serve.


bacon recipe courtesy of: Annie Bell, Daily Mail Online, February 4, 2012

2710. CIOPPINO with MUSSELS and BACON

serves 4-6 

1 tablespoon extra virgin olive oil
3 slices smokehouse bacon, diced 
1 yellow onion, chopped 
2 cloves garlic, minced 
1 can diced tomatoes 
1 carton vegetable broth 
1/2 pound fresh mussels, washed 
1 package frozen cod fillets, thawed and cut into bite-size chunks 
1 tablespoon Mediterranean seafood seasoning 
 2 tablespoons chopped basil 

Heat oil and bacon over medium-high heat in a large saucepan until bacon is cooked but not crispy. Add onion and garlic and sauté until soft but not brown, about 5 minutes. Add tomatoes and vegetable broth and simmer 20 minutes. Add mussels, fish and seasoning. Simmer 10 to 15 minutes longer or until fish flakes easily when tested with a fork and mussels are opened. Be careful not to overcook. Ladle into bowls and garnish with basil.

bacon recipe courtesy of: Whole Foods Market.com 

2709. STINGING NETTLE and BACON SOUP

serves four


2 small potatoes, cut into small cubes
1 red onion, finely chopped
1 clove of garlic, finely chopped
1½ pints of vegetable stock
1 big double handful (using gloves) of young nettle leaves (not the stems)
single cream
4 rashers of smoked bacon, chopped up small
oil

 

Add a dash of oil to a heavy saucepan. Fry the bacon bits until they are crispy. Set aside. Add the onion and spuds to the pan. Cook on a medium heat until the onions are soft and the potato is almost cooked. Add the garlic. Fry for a little longer. Meanwhile, chop the nettles up as small as you can get them. Use gloves or they will sting you at this point. Add them to the pan, along with the stock. Bring to the boil slowly and then simmer for 10 minutes. Take off the heat and mash the soup with a potato masher. Then pour into a sieve and mash the pulp with the back of a spoon. Discard any larger bits that won’t fit through the sieve. Season to taste. Dish up into bowls. Sprinkle the bacon bits onto the soup and stir in a spoonful of cream.


bacon recipe courtesy of: Martin Dorey, The Camper Van Cook

2708. (GLUTEN-FREE) FUSILLI with BACON, SPINACH and TOMATO

makes four servings


Kosher salt for pasta water

1/2 pound (8 ounces) bacon, chopped
1 medium onion, chopped
2 cloves garlic, smashed (with the flat side of a large knife) and peeled
1 package (10 ounces) chopped spinach, thawed and drained completely dry
1 can (28 ounces) whole peeled tomatoes, chopped
1 pound (16 ounces) gluten-free fusilli (or other short, fat pasta)
1/2 stick (4 tablespoons) unsalted butter

Set a large pot of water to boil, and salt it liberally with kosher salt. While the water is boiling, in a large sauté pan over medium-high heat, cook the bacon until most of its fat is rendered (about 5 to 7 minutes), stirring frequently.  Add the onion and garlic, and cook, still stirring frequently, until the onion is translucent and the garlic is soft and fragrant (about 5 to 7 minutes more). If you’re not a big fan of garlic, remove and discard the smashed cloves.  They’ve done their job.  Add the spinach and tomatoes, and stir to combine well. When the water boils, cook the pasta according to package directions, and then drain it, leave a bit of the pasta water behind with the pasta.  Add the butter to the hot pasta, and toss until the butter melts. Add the pasta to the bacon-spinach-tomato mixture, and toss gently to combine everything in a large bowl. Serve immediately.


bacon recipe courtesy of: Nicole Hunn, Gluten-Free on a Shoestring, March 31, 2010

2707. BACON JAM and GUACAMOLE QUESADILLA with FRIED EGG with BACON JAM VINAIGRETTE DRIZZLE

makes one serving


1 (10 inch) tortilla
1/2 cup cheese such and cheddar and/or jack, shredded
2 tablespoons bacon jam (recipe below)
2 tablespoons guacamole
1 egg
1 teaspoon bacon jam vinaigrette (recipe below)

Maple Bourbon Bacon Jam (makes 1-2 cups)

 1 pound thick smoked bacon, cut into 1 inch pieces

1 large onion, sliced

4 cloves garlic, chopped

1/4 cup cider vinegar

3/4 cup coffee (brewed)

1/4 cup brown sugar

1/4 cup maple syrup

1/4 cup bourbon

2 chipotle chilis in adobo, chopped

1/2 teaspoon cumin

pepper to taste

Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan. Add the onions and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.

Bacon Jam Vinaigrette (makes 1/2 cup)

3 tablespoons bacon jam
2 tablespoons oil

2 tablespoons cider vinegar

1 teaspoon mustard

salt and pepper to taste

 

Mix everything well.

Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the bacon jam and guacamole and the remaining cheese. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Fry the egg and serve on top of the quesadilla with a drizzle of bacon jam vinaigrette.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, Toronto, Ontario, Canada, September 6, 2012

2706. FRIED KALE with FISH SAUCE, MINT and BACON

serves four


1 bunch of kale
8 cups canola oil
tempura batter (recipe follows)
½ cup fish sauce dressing (recipe follows)
¼ cup chopped, cooked thick-cut bacon
2 tablespoons chopped cilantro
2 tablespoons chopped mint

Tempura Batter
2 cups rice flour
1 egg
1 cup cold seltzer water
Dash of salt

Whisk all ingredients until they just come together.

Fish Sauce Dressing
½ cup fish sauce
¼ cup water
2 tablespoons rice wine vinegar
6 tablespoons sugar
1 lime, juiced
1 garlic clove minced
1 Serrano chile
minced

Whisk all ingredients together.
Stored in the fridge, this will keep for a couple of weeks.

Bring a pot of salted water to boil.
Tear kale leaves off of the stems, and cut larger leaves in half.
Boil kale in salted water for 1 minute.
Strain into colander and spread out onto a sheet tray.
When cool enough to handle squeeze out all of the water from the kale.

Heat 8 cups of canola oil in a wide high-sided pot to 350º.
In a large bowl put fish sauce dressing, cilantro, mint, and bacon.
Dip the kale into the tempura and place into the oil.
It is important to try and separate the leaves as it goes in the oil to avoid clumping.
Fry for 30 seconds.
Using a spider,
take kale out of oil and place into the large bowl.
Toss the kale so all the ingredients coat it.
Place into individual bowls.


bacon recipe courtesy of: Johanna Ware, Smallwares, 4605 NE Fremont Street, Portland, Oregon | via Edible Manhattan, the edible blog, September 6, 2012

2705. MUNG BEAN SOUP with BACON and PORK CHICHARON

1 cup munggo (split mung beans)

100 grams pork, boiled, cut into strips
150 grams shrimp, shelled, deveined
1 bunch baby spinach
1/2 head garlic, chopped
3-5 pieces green long chili
1 medium size onion, chopped
1 medium size tomato, chopped
1 thumb size ginger, cut into strips
1/2 cup fish sauce
fried bacon squares
pork chicharon
cooking oil
salt

 

Wash mung beans, check and remove stones that might have mixed with the beans. Put in a medium size pot and add water to cover, bring to a boil for 2 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add in the pork and fish sauce, stir cook for 1 to 2 minutes. Add in the shrimp and continue to stir cook for another 1 to 2 minutes. Add the sautéed ingredients to the boiling pot of mung beans and simmer for 3 to 5 minutes. Add in the green long chili, continue to simmer for 1 to 2 minutes. Season with salt if required. Add in the baby spinach and continue cooking for another minute. Serve hot with pork chicharon and bacon garnish.

 

 

bacon recipe courtesy of: Overseas Pinoy Cooking, December 1, 2011

2704. DOUBLE CHEESE, AVOCADO and BACON SLIDERS

serves eight 


4 strips bacon 
1 lb. lean ground beef
1 tablespoon soy sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
8 mini hamburger buns or small Hawaiian-style sweet rolls, split and toasted if desired
2 cups baby arugula 
2 oz. cheddar cheese, shredded 
1 ripe, fresh avocado, seeded and peeled 
2 oz. smoked Gouda cheese, sliced to fit buns 

Cut bacon strips in half crosswise and cook until crisp. Place cooked bacon on paper towels; reserve. Gently mix ground beef with soy sauce, pepper, onion powder, garlic powder and marjoram. Being careful not to compact the meat, gently form into thin burger patties that are slightly wider than the buns. Grill or pan fry patties over medium-high heat, about 3 to 4 minutes per side, or until cooked through. Meanwhile, slice each avocado half crosswise to make 2 small slices per slider; reserve. Assemble the sliders: top the bottom half of each mini bun with the arugula and shredded cheddar cheese. Place burger patties on top of the shredded cheese; top each with bacon, Gouda cheese, 2 slices of avocado and the top bun.


bacon recipe courtesy of: The Hass Avocado Board, 230 Commerce, Suite 190, Irvine, California 92602-1336

2703. CREAMY BACON, MUSHROOM and SEAWEED SOBA

serves two

160 grams soba noodles
6 grams hijiki seaweed
2 bacon rashers
1/4 sheet nori seaweed
1 garlic clove
1/2 onion
50 grams enoki, shimeji or shiitake mushrooms
1 consommé stock cube
300 ml soy milk
salt and pepper to taste

Soak the hijiki and shiitake mushrooms separately in a bowl of water. In the meantime, cut your bacon and nori seaweed into 1cm strips and slice your garlic and onion.

In a pan, boil the soba noodles for five and a half minutes or according to your packets instructions. Grab a large frying pan, add a little oil and soften the garlic, then add the onion, mushrooms and bacon.

Once the bacon and onion are cooked through add the consommé cube and soy milk, mix well, then add the reconstituted hijiki seaweed. Cook for a further 1–2 minutes.

Drain the cooked soba in a colander in the sink, rinse with cold water to remove any stickiness and gently squeeze out any excess water.

Transfer the soba noodles to the frying pan with the sauce and mix together, ensuring the noodles are evenly covered. Cook for a further 1–2 minutes to ensure the soba are heated through.

Serve on a plate with a sprinkling of shredded nori and salt and pepper to taste.


bacon recipe courtesy of: Japan Centre, Japan Centre Group Limited, 14-16 Regent Street, London SW1Y 4PH, England (shop address)

2702. TURKEY CHILI, CHEDDAR and BACON BURGERS

makes four servings


8 slices applewood bacon
1 1/3 lb. ground turkey or ground turkey breast
1/2 small red bell pepper, chopped
3 scallions, chopped
2 teaspoons poultry seasoning
1 tablespoon chipotle chile powder or 1 tablespoon dark chili powder mixed with 1 teaspoon ground cumin
1 teaspoon salt, to taste
1 tablespoon vegetable oil (one turn of the pan)
4 thick deli slices cheddar cheese
4 crusty onion Kaiser rolls, split
4 leaves lettuce
1/2 cup barbecue sauce, any brand

Broil the bacon or cook it in the microwave until crisp. To cook in the microwave, place 4 slices bacon per row between paper towels and cook 4 minutes on high. To cook under broiler, place bacon on slotted pan and broil 6 inches from heat, 3 minutes on each side. Drain cooked bacon and reserve.

Mix ground turkey with bell peppers, scallions, poultry seasoning, chipotle chile powder, and salt, and form 4 big patties. Heat a non-stick skillet over medium-high heat and cook patties in vegetable oil until cooked through, 5 or 6 minutes on each side. Melt cheese over burgers the last minute they are in the pan by tenting the pan loosely with foil.

Place bun bottoms on plates and top each with lettuce, cheeseburger, and 2 slices bacon. Spread a few tablespoons barbecue sauce on each bun and set in place.


bacon recipe courtesy of: pp. Cooking Rocks! Rachael Ray 30-Minute Meals for Kids, by Rachael Ray. New York: Lake Isle Press, Inc., 2004, pp. 218-219