Monday, April 30, 2012


1/2 cup sliced mushrooms
2 slices bacon
1/4 cup finely chopped red onion
1/2 teaspoon cornstarch
1/4 cup apple juice
2 tablespoons cider vinegar
1/2 tablespoon green tea mix
1 to 2 hard-cooked eggs, chopped or quartered
3 small red potatoes, unpeeled, cooked, sliced
8 cups lightly packed spinach leaves, torn into bite-size pieces
Salt and pepper, to taste

Combine spinach, potatoes, and mushrooms in salad bowl. In small skillet cook bacon until crisp; drain well, crumble and reserve. Discard all but 1 tablespoon bacon fat in skillet; cook onion in fat until tender, 2 to 3 minutes. Mix cornstarch, apple juice and vinegar; add to skillet and heat to boiling. Boil, stirring constantly, until slightly thickened, about 1 minute. Stir in green tea mix. Pour hot dressing over spinach mixture and toss; add hard-cooked egg and reserved bacon and toss. Season to taste with salt and pepper.

bacon recipe courtesy of: Island Teas 

Sunday, April 29, 2012


3-4 cups vegetable oil, for frying
2 lb. potatoes, peeled, rinsed and dried
1 lb. bacon
1/2 cup mayonnaise
1 chipotle pepper, chopped
2 drops Tabasco sauce
1/2 teaspoon cumin

For the french fries: Pour enough oil into a deep fryer or deep sauce pan to reach at least halfway up the sides of the pan,but not more than three-quarters of the way up. Heat the oil to 325 degrees. 
Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time. 

When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored, but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them. 
For the second frying: Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with bacon dust and serve with the chipotle mayo dipping sauce and/or ketchup. 

For the Bacon Dust: Preheat oven to 350 degrees. Line a tray with parchment paper, then line each slice of bacon on tray and bake for 15-20 minutes until crisp and dry. 
Transfer to a paper towel-lined plate and allow to cool. Crumble and put in the food processor and pulverize into a fine consistency. 

Put fries, in batches, in paper bag with portions of the bacon dust and shake to coat. 
For the Chipotle Mayo: Combine mayo, chipotle pepper, Tabasco, cumin & adobe sauce, or if you can the chipotle peppers already in a can in the Mexican food section of your grocery store, you can use that. 

bacon recipe courtesy of: Mary Beam, Westbrook, Maine, for Just a Pinch Recipe Club

Saturday, April 28, 2012


8 oz pappardelle
5 oz bacon chopped
1 1/2 cups heavy cream
4 oz aged gouda

Boil the Pappardelle pasta according to the instructions. Put the chopped bacon on medium high in a skillet and cook until crispy. Remove the bacon and pour off grease. Then add the heavy cream to deglaze the pan and reduce down until thick. Add the cheese and stir until melted and incorporate. Pour over the pasta and top with the bacon.
bacon recipe courtesy of: Rosy, The Nesting Project, September 10, 2010

Friday, April 27, 2012


serves four

6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced

Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Serve.

bacon recipe courtesy of: Des, Life's Ambrosia, June 2010

Thursday, April 26, 2012


makes four servings

1/4 cup barbecue sauce, divided
1 lb. boneless skinless chicken breasts, cut into 16 pieces
2 peaches, peeled, each cut into 8 pieces
8 slices bacon, cut crosswise in half

Heat grill to medium-high heat. Reserve 2 tablespoons barbecue sauce. Stack 1 each chicken and peach piece; wrap with 1 bacon piece. Repeat with remaining chicken, peaches and bacon. Thread onto 4 skewers. Brush with remaining barbecue sauce. Grill 12 to 14 minutes or until chicken is done, brushing with reserved sauce the last 2 minutes.

bacon recipe courtesy of: Sandy B for Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

Wednesday, April 25, 2012


yields 4 to 6 florentines

2 ounces all-purpose flour
2 ounces granulated sugar
2 ounces unsalted butter, room temperature
2 ounces maple syrup
2 ounces blanched sliced almonds
2 ounces crispy rendered bacon, finely crumbled

Preheat oven to 350 degrees F. Mix all ingredients together in an electric mixer fitted with paddle attachment. Form into small balls and bake on a silpat-fitted baking sheet for 3 to 5 minutes. Remove from oven. Let cool to warm. Remove from silpat and form into desired shape.

bacon recipe courtesy of: Andrea Curto-Randazzo, "Challenge: Italian Family Feast," Food Network Challenge, Food Network

Tuesday, April 24, 2012


2 cups shredded escarole
3 slices of bacon chopped in bite sized pieces
1 teaspoon maple sugar
1 tablespoon dry mustard
zest of one lemon
1 cup of lowfat milk
½ cup of heavy cream
5 eggs
2 egg yolks
hot water from kettle (enough to fill your roasting pan)
parmesan cheese ¼ cup grated + thin shavings for top
heavy pinch of salt
fresh cracked pepper

Cook bacon in a heavy skillet so that some fat renders out (about 5 minutes). Poor off excess fat and add in escarole. Saute for about five minutes or until greens are tender. Add in maple sugar, mustard. and lemon zest and cook for another minute. Turn off heat.

Heat water in a kettle.

Butter four six ounce ramekins and place them in a small hotel pan or roasting pan.

Heat milk and cream over medium low heat until small bubbles form around the edges of the pot. Turn off heat.

Beat eggs and egg yolks until light. Whisk in one half of milk and cream mixture. Then pour the egg mixture into the pan with the rest of the hot milk and cream- whisking all the time. Add in the grated parmesan.

Divide the escarole/bacon mixture between the four ramekins pour the custard equally on top.

Fill the roasting/hotel pan with the hot water abou an inch from the top of the ramekins.

Cover and bake for 30-35 minutes. They should be jiggly still when you pull them out to cool. You can eat them within 30 minutes if you don’t mind them a bit wet, but they’ll take 2-3 hours to set completely at room temp.

You can top with fresh herbs, pepper, and parmesan.

bacon recipe courtesy of: Sabrina Modelle, The Tomato Tart, October 2, 2011

Monday, April 23, 2012


serves four

2 lbs. ground beef
8 slices bacon, cut up
1 cup vegan cheddar cheese
(Recommendation: Daiya cheddar cheese)
4 gluten-free hamburger buns
(Recommendation: Udi's Classic Hamburger Buns)

Shape the meat into 8 thin patties. Evenly spread the vegan cheddar on top of 4 of the patties. Then, place 2 slices of bacon on top of the same 4 patties as well. Place the other 4 patties on top of the patties with the bacon and vegan cheddar on them. Press the edges of the patties together, and seal with a fork. Grill the patties over medium coals 8 to 9 minutes on each side, or until cooked through. Place the patties on gluten-free hamburger bun with lettuce and ketchup.

bacon recipe courtesy of: Brian Klemm, This Gluten-Free Life

Sunday, April 22, 2012


yields four servings

4 tablespoons benne seeds
2 tablespoons peanut oil
2 tablespoons finely diced bacon (about 1 ounce)
2 tablespoons very finely minced yellow onion
2 tablespoons all-purpose flour
1 1/2 cups heavy whipping cream
24 oysters, shucked, with liquor strained and reserved
1 1/4 cups fish stock or bottled clam juice
1 teaspoon chopped fresh thyme leaves
1 tablespoon fresh lemon juice
1 teaspoon sesame oil
2 tablespoons chopped fresh chervil or Italian parsley
Salt and freshly ground black pepper to taste

Place the benne seeds in a small, heavy-bottomed sauté pan over medium heat and dry roast them by cooking them for about 9 minutes or until they become dark and fragrant. Remove from the stove. Roughly crush half the benne seeds with a spoon and reserve. Heat the oil in a heavy-bottomed saucepan over low heat. Sauté the bacon for about 5 minutes, or until crisp and lightly browned. Remove the bacon with a slotted spoon and place on paper towels to drain. Leave the oil and any fat from the bacon in the saucepan. Add the onion and crushed benne seeds to the saucepan and sauté them for about 3 minutes, stirring frequently to ensure that they brown but don't burn. When the onions are lightly browned, add the flour, stir well to combine, and cook for 2 minutes. Meanwhile, heat the cream in a separate pan to just below a simmer. Add the reserved oyster liquor, fish stock, and thyme leaves and simmer for 2 minutes, stirring with a whisk until the mixture simmers happily and without lumps. Add the warm cream and simmer for 5 minutes. Add the oysters, the remaining 2 tablespoons of benne seeds, the lemon juice, sesame oil, and chervil or parsley. Leave the oyster stew on the heat until the oysters just begin to curl. Quickly remove the saucepan from the heat and add a pinch of salt and a grind of black pepper, or to taste. To serve, divide the stew into four warmed soup bowls. Garnish with the reserved chopped bacon and serve immediately. Accompany with oyster crackers or buttered toast fingers. At the table, the stew would be hot and steamy and the oysters plump and juicy.  

bacon recipe courtesy of: The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland by Joseph E. Dabney. Cumberland House, 2010 | Atlanta Magazine, August 1, 2010

Saturday, April 21, 2012


serves two

350 g (12 oz) ostrich liver, de-veined and thinly sliced
1 large onion, peeled and sliced
6 slices home smoked bacon, chopped roughly
1 teaspoon white cumin seeds, ground
1 teaspoon black cumin seeds, ground
½ chili powder (or to taste)
½ teaspoon caraway seeds, ground
4 tablespoon plain flour
juice from half a lemon
zest from ¼ of a lemon, finely chopped
½ teaspoon brown sugar
1 tablespoon balsamic vinegar
pinch of salt
6 tablespoons of beer or lager
olive oil for frying

Mix the plain flour, ground spices, salt and add to a shallow dish and roll the liver in the mixture so it's really well covered. Leave the liver in the flour while you cook the onions, so it grabs as much flour as possible. Mix the beer, balsamic vinegar, lemon juice and lemon zest together and put to one side. Heat a wok and add a few glugs of olive oil and gently fry the onions for 5 minutes until soft and golden. Just as the onions start to color, add the chopped bacon slices. When the onions are done, reserve and keep warm. Add a dash more oil if the wok is dry and over a low to medium heat, fry the liver for about 1 minute a side so it browns slightly and the blood runs a little. Turn the heat up high and add the liquid and the reserved onions and bacon and reduce to most of the liquid has gone. You should be left with a nice gooey sauce.

bacon recipe courtesy of: Cookipedia UK

Friday, April 20, 2012


makes 4 smaller portions, or 2 massive bowls of pasta

1/2 pound dried spaghetti
6 slices of your favorite bacon
2 tablespoons plus 1 tablespoon unsalted butter, divided
1 cup sliced and then halved radishes
salt and pepper
1/4 teaspoon red pepper flakes
freshly grated Parmesan cheese for serving

Get your water boiling for the pasta, and cook it according to directions, drain and set aside, keeping it warm. However, while that pasta is cooking, do the following:

In a large skillet, start cooking up your bacon. You want this bacon cooked until it's crispy enough to crumble, so it holds up in the pasta. Once it is that crispy, transfer to a paper towel-lined plate, and set aside.

Now, while the bacon and the pasta are cooking, take a large, deep skillet or saute pan, and melt two tablespoons of your butter in it. Add your sliced radishes to the pan, spreading them out so they touch the butter, and cooking surface.

Once the radishes begin to get a touch translucent, sprinkle them with salt and pepper, and your red pepper flakes. Continue cooking them, until tender. This takes about 8-10 minutes or so.

Finally, crumble your bacon over the radishes and stir to combine. Allow to cook about 2 minutes together, and add your pasta to the deep skillet. Toss everything until well-mixed. Add your final tablespoon of butter and toss with the pasta mixture. Cook together for 2-3 minutes and then serve immediately with lots of freshly-grated Parmesan cheese.

bacon recipe courtesy of: Kim Bingham, Lighter and Local, July 21, 2011

Thursday, April 19, 2012


5 strips of bacon
200 grams enoki mushrooms
5 water chestnuts
1 small stalk broccoli
1 tablespoon garlic, minced
1 tablespoon dark soy sauce
1/2 tablespoon sugar
1 tablespoon sesame oil
2 tablespoon water

Peel water chestnut and cut into strips. Cut the roots from enoki mushrooms, rinse under water. Place some enoki mushrooms and water chestnut strips on top of a slice of bacon. Roll up and secure with tooth picks. Bring water in the steamer to a boil. Steam bacon rolls over high heat for 5 minutes. Cut broccoli into small stalks and cook in boiling water for 2 minutes. Put on a plate together with bacon rolls. Bring seasonings to a boil and drizzle over the bacon rolls to serve.

bacon recipe courtesy of: Sharon, Easy Chinese Food Recipes, February 5, 2012

Wednesday, April 18, 2012


1 ½ lbs. prawns (under 15)
precooked bacon (1 slice per 2 prawns)
béarnaise sauce
¼ cup butter
½ cup heavy cream
½ cup Alaskan White + 1-12oz. bottle

Peel prawns and marinate in 12oz. of beer for at least 4 hours (preferably overnight). Cut bacon slices in half. Wrap each prawn with half slice of bacon. Use a toothpick to keep bacon wrapped. Cook in 350 degree oven for ten minutes. Prepare béarnaise sauce substituting ½ cup beer and ½ cup cream for milk. Pop open a beer and enjoy!

bacon recipe courtesy of: Laura Christey, for Alaskan Brewing Company, 5429 Shaune Drive, Juneau, Alaska

Tuesday, April 17, 2012


serves six

3/4 cup balsamic vinegar
1 1/2 cups water
2 large onions, sliced thin (about 4 cups)
1/3 cup sugar
4 teaspoons chopped fresh rosemary leaves plus 12 sprigs
2 cups low-salt chicken broth
1 cup heavy cream
six 10-ounce trout, cleaned, leaving heads and tails intact
24 slices bacon (about 1 1/2 pounds)
1 tablespoon olive oil

In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.

Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.

Preheat oven to 450°F. and lightly oil a large shallow baking pan.

Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.

In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.

Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.

Divide sauce among 6 plates and top with trout.

bacon recipe courtesy of: Gourmet Magazine, March 1995

Monday, April 16, 2012


serves four

4 bacon slices (preferably smoked), cut into 1-inch pieces
1/2 stick unsalted butter, divided
4 medium onions, halved and sliced
4 large garlic cloves, coarsely chopped
5 thyme sprigs plus 2 teaspoons leaves
1 1/2 lb halibut fillets (2 inches thick)
1 1/2 teaspoons grated lemon zest

Preheat oven to 450ºF with rack in middle. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain and add 3 tablespoons butter to bacon fat in skillet. Add onions and cook, stirring occasionally, until slightly caramelized, about 5 minutes. Add garlic, thyme sprigs, and salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, until tender and golden, 10 to 15 minutes. Discard thyme sprigs. Put fish in a lightly oiled shallow baking dish and season generously with salt and pepper. Dot with remaining tablespoon butter and roast until just cooked through, about 8 minutes. Crumble bacon into onion mixture and stir in zest and thyme leaves. Serve each portion of fish topped with a couple tablespoons of onion compote and serve remainder on the side.

bacon recipe courtesy of: John Willoughby, "Aromas: Fragrance and Taste," Diary of a Foodie, Season Two | Gourmet Magazine, April 2008

Sunday, April 15, 2012


yields four servings

8 ounces uncooked orecchiette pasta
5 cups bagged prewashed kale
2 slices center-cut bacon
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 teaspoon crushed red pepper
3 large garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
3/8 teaspoon salt
1 ounce Parmigiano-Reggiano cheese, shaved
2 tablespoons fresh lemon juice

Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

bacon recipe courtesy of: Ivy Manning, Cooking Light, December 2010

Saturday, April 14, 2012


makes two servings

1 olive oil cooking spray
4 medium eggs, divided
1 oz shredded Swiss cheese
1/2 teaspoon hot pepper sauce, divided (or chipotle pepper sauce)
1/4 teaspoon black pepper, divided
1 piece bacon, cured, pan fried, crumbled
2 teaspoons chopped parsley

Coat non-stick skillet with cooking spray. Heat over medium-high. In small bowl, whish eggs. Pour 1/2 of eggs into hot skillet. Sprinkle 1/2 cheese, 1/4 teaspoon pepper sauce, and 1/8 teaspoon of pepper over cheese. Cook 3 to 4 minutes, until center of eggs are set. Using spatula, loosen sides of eggs and fold over middle in shape of square. Move omelet to plate and reserve in warm place. Repeat process with the rest of egg, cheese, pepper sauce, and pepper. Top each omelet with bacon bits and parsley.

bacon recipe courtesy of:, 101 Franklin Street, Westport, Connecticut 06880

Friday, April 13, 2012


makes two servings

1 cup teriyaki
1 cup sake
1 cup low sodium soy sauce
1 tablespoon freshly grated ginger
2 tablespoons balsamic vinegar
1 tablespoon molasses
2 teaspoons ground red pepper
1 pound skinless, boneless chicken breast, cut into 1 inch cubes
1 pound bacon, cut package in half crosswise

Preheat oven to 375 degrees F. In a medium bowl whisk first 7 ingredients together (teriyaki through ground red pepper). Pour into gallon-sized zip top bag. Place chicken cubes in bag with marinade, zip bag and turn to combine. Place in refrigerator and marinate for at least 1 hour. Assemble Rumaki as follows: place half strip of bacon on work surface, place water chestnut in center, top with chicken cube, then wrap bacon around and secure with toothpick. Place on baking sheet and cook until bacon is browned. Leave toothpick in and serve warm.

bacon recipe courtesy of: Diane Henderiks, Good Morning America, ABC-TV

Thursday, April 12, 2012


1 1/2 sticks unsalted butter
1/4 cup sugar
1 vanilla bean, seeds scraped
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 ounces bacon, finely diced
3 cups sweetened shredded coconut (6 1/2 ounces)
12 ounces semisweet or bittersweet chocolate chips
1/2 cup salted roasted almonds, chopped
One 16-ounce jar dulce de leche (recipe below)
One 14-ounce can sweetened condensed milk

Dulce de Leche
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

Dulce de Leche recipe courtesy of: Alton Brown

Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang. Spray the paper with vegetable oil spray.

In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.

Using a handheld electric mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moistened crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.

Meanwhile, wipe out the bowl used to make the crust. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Drain the bacon on paper towels and let cool. In the bowl, toss the coconut with the chocolate chips, almonds and bacon.

In another bowl, whisk the dulce de leche with the condensed milk; pour two-thirds of it in the crust. Lightly press the coconut-bacon mixture over the dulce de leche. Drizzle the remaining dulce de leche mixture on top.

Bake the bars for 35 to 40 minutes, until lightly browned on top. Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.

bacon recipe courtesy of: LoveFeast Table, December 13, 2010 | Grace Parisi, Food & Wine

Wednesday, April 11, 2012


serves four

8 ounces of pasta, any kind
4 slices bacon, cut into 1-inch pieces
1/2 pound of mushrooms, each cut in half
2 slices of green onions, diced
2 tablespoons of flour
1 cup of half-and-half
1 cup of milk
1/4 teaspoon of pepper
1 ounce package frozen peas, rinsed with hot water to thaw

Prepare pasta conventionally as label directs; drain. Keep warm. Meanwhile, in 3-quart casserole, cook bacon at HIGH (100% power) 4 minutes, stirring occasionally until crisp; drain on paper towels. Add mushrooms and green onions to casserole. Cook at HIGH 2 minutes. Stir in flour, then add half-and-half, milk, salt, and pepper; cover. Cook at HIGH 8 to 10 minutes until sauce thickens, stirring occasionally. Stir in peas. Cook at HIGH 1 to 2 minutes until peas and sauce are heated. Toss sauce, Parmesan cheese, and bacon with pasta.

bacon recipe courtesy of:, Proctor & Gamble

Tuesday, April 10, 2012


serves 6-8 as first-course or 4 main course servings

1 3/4 cups chicken stock or canned low-sodium broth
3/4 pound fresh peas, shelled
3/4 pound farfalle
4 ounces thick-sliced bacon, cut crosswise into 1/2-inch strips
6 ounces small fresh morels—rinsed, drained and halved lengthwise
1/2 cup heavy cream
salt and freshly ground pepper
2 tablespoons finely chopped fresh garlic chives or 2 scallions, minced

Bring a large pot of salted water to a boil. In a medium saucepan, bring the chicken stock to a boil. Add the peas to the stock and cook over moderately high heat until just tender, about 10 minutes. Transfer the stock and all but a small handful of the peas to a blender and puree until smooth.

Cook the farfalle in the boiling water until al dente, about 15 minutes; drain and return to the pot.

Meanwhile, heat a medium skillet. Add the bacon and cook over moderately high heat, stirring frequently, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the morels and cook until they release their liquid, about 4 minutes. Raise the heat to high, add the cream and season with salt and pepper. Cook until slightly reduced, about 2 minutes. Stir in the pea puree and whole peas and cook until just heated through.

Add the morel and pea sauce, the bacon and chives to the pasta in the pot. Toss well, then transfer to plates and serve at once.

bacon recipe courtesy of: Grace Parisi, "Wine Country Cookout," Food & Wine, April 1997

Monday, April 09, 2012


serves six

Thai Bacon Brittle:
6 pieces hardwood smoked maple bacon
2 tablespoons sambal oelek (thai chili garlic paste)
3 tablespoons brown sugar
1 tablespoon maple syrup

Kale And Honeycrisp Salad:
1 bunch kale, stems removed
1 large honeycrisp apple
4 ounces of your favorite semi-soft cheese (goat, bleu, feta)
2 tablespoons Sherry vinegar
2 tablespoons olive oil
1-2 teaspoon maple syrup

To make your Thai Bacon Brittle: cook bacon on paper towels in microwave for 3 minutes. (Bacon will not be brown!) Pat dry and transfer to a wire rack placed on top of a lipped baking pan.

Mix sambal, brown sugar and maple syrup to form a thick paste. Using a spoon or pastry brush, glaze the top of the bacon. Bake in a 400 degree oven for 4 minutes, turn over and glaze the other side, continue cooking for another 3-5 minutes until golden brown and crisp.

To prepare dressing: Please adjust the ratio of vinegar/oil/syrup to your preferred level of sweetness/oil.

bacon recipe courtesy of: Lori Goldsby, for

Sunday, April 08, 2012


yields eight servings

2 medium red onions, thinly sliced
6 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
salt and freshly ground pepper
8 slices of thick-cut bacon (12 ounces)
3 pounds mixed ground chuck and ground sirloin
12 ounces brie, sliced
8 brioche burger buns, split

Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half. Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare. Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.

bacon recipe courtesy of: Tyler Florence, "Pairing of the Day: October 2010, Tyler Florence's Recipe-Contest Winners," Food & Wine, October 2010

Saturday, April 07, 2012


yields 16 cupcakes

1 1/2 cups all-purpose flour
1/2 cup mesquite flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
2/3 cup sugar
1/2 cup brown sugar
2 large eggs
2/3 cup plain yogurt
1 cup apple cider
2 1/2 ounces cheddar cheese, cut into 1/8" cubes
3 pieces of cooked bacon (preferably maple cured), roughly chopped

Preheat oven to 350 F. In a medium-sized bowl, whisk all-purpose flour, mesquite flour, baking powder, and baking soda. In another medium-sized bowl beat butter, sugar, and brown sugar until light and fluffy. Beat the eggs and yogurt into the butter/sugar. Alternately add the flour mixture and the apple cider to the butter/sugar mixture, beating after each addition until just combined. Fold in the cheese and bacon. Fill cupcake liners 3/4 full. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Mesquite Buttercream
1 cup unsalted butter, room temperature
2-3 cups powdered sugar (depending on how thick you like your buttercream)
2 tablespoons mesquite flour
a few tablespoons of milk, optional

Beat butter and sugar until light and fluffy (about 3 minutes on high speed). Mix in mesquite flour. Optionally, mix in milk a little bit at a time until the frosting has a consistency you like. Spread or pipe on cooled cupcakes.

bacon recipe courtesy of: Cupcake Project: An Experimental Cupcake Blog, September 19, 2011

Friday, April 06, 2012


1 whole rotisserie chicken, meat removed and broken into bite size pieces.
10 slices bacon, baked or fried crisp, then crumbled into bite size pieces.
desired amount of good quality mayo
desired amount of diced celery
1/2 teaspoon poultry seasoning
1/4 teaspoon onion salt
1/4 teaspoon white pepper
1 can or 1/2 large plastic container of mandarin oranges, drained

Cook ten slices of bacon until crisp. Set aside to cool.

Remove meat from a whole rotisserie chicken (discarding skin and bones) and place bite size pieces in a large mixing bowl. Add desired amount of mayo and diced celery. Add 1/4 teaspoon onion salt, 1/4 teaspoon white pepper & 1/2 teaspoon poultry seasoning. Crumble reserved bacon in bite size pieces and stir into salad. Drain mandarin oranges and VERY gently fold them into the chicken salad. Be careful not to break up the orange sections.

bacon recipe courtesy of: Erin, The Lemonista, January 12, 2012

Thursday, April 05, 2012


1 Kabocha squash
¼ cup olive oil
1 tablespoon fresh thyme leaves
salt and pepper to taste
½ cup pecan halves
4 slices extra-thick bacon, cut cross-wise into ½-inch-thick “lardons”
¼ cup sherry vinegar
1 medium shallot, thinly sliced
4-5 handfuls of sturdy, bitter greens
Manchego cheese (to be shaved on top of each serving)

Preheat oven to 400.

Cut the squash in half lengthwise and remove the seeds. Slice the squash lengthwise into ¾-inch wedges, then peel. Kabocha squash, like other winter squash, has a fairly thick, and very tough skin, so be careful.

Toss peeled squash wedges with olive oil, thyme, and salt and pepper to taste (about 2 teaspoons of salt and a few hard turns on a pepper mill). Place the squash wedges on their sides in a single layer on a baking sheet and roast until soft, about 30 minutes.

While the squash is roasting, heat a large saute pan over medium-high heat until a drop of water dropped into the dry pan sizzles away. Add the pecans and “toast” them, shaking the pan continuously, for about 5 minutes. Remove pecans from pan and set aside to cool. Turn down heat under the saute pan to medium.

Add the bacon lardons and cook until just barely turning crisp, about 5 minutes. Lower the heat to medium, add sliced shallots and cook until shallots are soft. Remove the pan from the heat, add vinegar and swirl to combine and pick up any bits from the bottom of the pan. Remove from heat and set aside until squash is done.

Pour about ¾ of the bacon and vinaigrette from the pan over greens and pecan in a large bowl. Toss to combine, then season to taste with salt and pepper. Arrange salad on plates, place squash wedges on top, then drizzle remaining vinaigrette over squash. Shave Manchego cheese over top.

bacon recipe courtesy of: Sarah J. Gim, TasteSpotting, March 15, 2011, inspired by a recipe from Sunday Suppers at Lucques by Suzanne Goin

Wednesday, April 04, 2012


1/2 lb. bacon, cut into small pieces
1 1/2 cup cheddar, shredded
1/4 cup sour cream
1/2 brick cream cheese
1/2 small onion, diced
1 clove garlic, minced

Cook the bacon and set aside. Reserve some of the bacon fat and cook up them there onions. Next you want to whip up the cream cheese, sour cream and garlic until it’s nice and fluffy Add the bacon, cheddar and onion until just blended. Store in the fridge

bacon recipe courtesy of: Cathy Bray, The Hungry Hollow, January 2012

Tuesday, April 03, 2012


serves four

2 large yams
olive oil to brush on the flesh
6 strips bacon
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
sea salt

Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.

While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.

Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.

Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.

bacon recipe courtesy of: Eve Fox, The Garden of Eating, November 28, 2009

Monday, April 02, 2012


yields about 2 dozen 1 1/2-inch mallows

The bloom
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water

The syrup
2/3 cup sugar
1/2 cup Grade A dark or Grade B maple syrup
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon salt

The mallowing
1/8 teaspoon ground cinnamon
1/2 cup (about 1 1/2 ounces) finely chopped candied bacon
1/2 cup Classic Coating, plus more for dusting

NOTE: The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.

NOTE: To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.

Lightly coat an 8-by-8-inch baking pan with cooking spray.

WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.

STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed—this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.

WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust them with more coating.

bacon recipe courtesy of: Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, Quirk Books, February 2012 | Epicurious, March 2012

Sunday, April 01, 2012


3 granny smith apples, peeled, cored, and cut into 1/2 inch pieces
1/2 cup apple cider or apple juice
5 slices of bacon, chopped
1 tablespoon butter
pinch cinnamon
1/4 cup chopped pecans

Fry bacon in a heavy-bottomed skillet until crisp. Transfer bacon onto paper towels to drain. Leaving about 2 tbsp. bacon fat in the pan, add in butter, and melt over medium heat. Add in apples, tossing to coat with bacon fat and butter. Cook until apples are softened. Do not allow to brown Add in apple cider and cinnamon, and allow to cook over low heat for about 15 minutes. The apple sauce is done when the apples have broken down a bit, but are still chunky and textured. Mix in nuts and reserved bacon. Serve warm or cold.

bacon recipe courtesy of: Chef Squire, December 31, 2011