2824. BACON-WRAPPED TATER TOTS

yields 24 appetizers


24 tater tots, partially defrosted (about 15 minutes at room temperature)

12 strips of center-cut bacon, cut in half
24 small chunks of sharp cheddar cheese (1/2-inch x 1/4-inch)
Tabasco sauce
toothpicks

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or spray with nonstick spray. Lay a piece of bacon on a flat surface. Place a tater tot on top. Using a sharp knife, gently cut a slit down the center of the tater tot. Wiggle a piece of cheese into the slit. Sprinkle Tabasco sauce on top. Wrap bacon tightly around the stuffed tater tot and secure with a toothpick. Bake 15 minutes, or until they appear to be cooked through and the bacon is crispy. Serve immediately.


bacon recipe courtesy of: Lori Lange, Recipe Girl, February 3, 2011

2823. HUEVOS RANCHEROS con BACON

serves four 


8 ounces thick-cut bacon  
1/2 white onion, chopped 
1/2 green bell pepper, cut into 1/2-in. dice 
1 jalapeño chile, halved and thinly sliced 
1 medium tomato, chopped
1 can (8 oz.) tomato sauce
8 large eggs
Warm tortillas and refried beans

Heat a large frying pan over medium-high heat. Add bacon and cook, turning often, until almost crisp, about 10 minutes. Transfer bacon to paper towels.

Drain most of fat from pan and reserve. Add onion, pepper, and chile to pan and cook until starting to soften, about 2 minutes. Stir in tomato, tomato sauce, and 1/2 cup water. Bring to a simmer.

Meanwhile, working in batches, heat a little reserved fat and fry the eggs in a large nonstick frying pan (discard the rest of fat). Set tortillas on each plate and top with 2 eggs. Spoon sauce over eggs and crumble bacon on top. Serve huevos rancheros with refried beans.


bacon recipe courtesy of: Gilbert Flores, Visalia, California; Sunset Magazine, February 2013

2822. SMOKY MINESTRONE with BACON, TORTELLINI, and PARSLEY or BASIL PESTO

serves 6-8


3 tablespoons olive oil 
2 slices preservative-free, all-natural bacon, chopped into small pieces 
1 large onion, peeled and chopped 
2 large cloves of garlic, minced 
1 leek, trimmed and sliced thinly 
3 carrots, peeled and chopped 
2 ribs of celery, chopped 
1 zucchini, chopped 
1 potato, peeled and chopped 
4 cups vegetable or chicken stock, preferably homemade 
1 15 oz. can of cooked chickpeas, preferably organic 
1 28 oz. can of peeled San Marzano tomatoes, with juice 
salt 
1 cup kale, chopped fine 
1 9-ounce package of high quality, all-natural cheese tortellini 
aged balsamic vinegar, for drizzling, optional 
grated parmesan cheese for garnish, optional
parsley or basil pesto (recipe below)

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto 
1 cup loosely packed basil or parsley 
2 tablespoons pine nuts, toasted 
2 cloves garlic, peeled 
2 tablespoons grated Parmesan cheese 
1 tablespoon olive oil

Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.


bacon recipe courtesy of: WinnieAb (member), Food52.com

2821. CREAMY BACON and OLIVE TAPENADE SPAGHETTI

yields four servings 


6 ounces pitted black olives, drained
1 clove garlic, chopped
1 teaspoon anchovy paste
1 teaspoon capers
1/2 teaspoon lemon zest
2 tablespoons chopped walnuts
2 tablespoons chopped fresh basil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra virgin olive oil
8 ounces spaghetti
5 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped sweet onion
1 clove garlic, minced
8 ounces cream cheese, softened, cut into cubes
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
freshly grated parmesan cheese and additional chopped fresh basil for garnish, optional 

In the bowl of a food processor, place the olives, chopped garlic, anchovy paste, capers, lemon zest, walnuts, chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until finely chopped. With the processor running, stream in the olive oil and process until fully combined; set aside. 

Bring 3-4 quarts of water to a rolling boil over high heat. Break spaghetti in half lengthwise, add to boiling water and salt according to taste. Cook spaghetti according to package directions to al dente. Drain, reserving about 1 cup of pasta water; set both spaghetti and pasta water aside. 

Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until crisp, approximately 4-5 minutes; remove bacon from skillet and set aside. Remove and discard all but 1 tablespoon of the bacon drippings from the skillet. Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until softened, approximately 3-4 minutes. Add in the minced garlic, cook 1 additional minute. To the onions, add in the reserved olive tapenade mixture, cream cheese and about 1/4 cup of the pasta water and cook until cream cheese melts, approximately 1-2 minutes. Add in the reserved spaghetti, reserved bacon, minced basil, lemon juice, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper; mix until fully combined, adding in enough of the remaining pasta water to loosen up the cream cheese mixture and create a sauce. 

To serve, place spaghetti onto a serving platter or dinner plate and garnish with parmesan cheese and additional fresh basil.


bacon recipe courtesy of: Sirbarney (member), Relish.com

2820. TURKEY, BACON and MUENSTER SANDWICHES

makes four sandwiches


4 bacon slices
1 loaf sourdough or roasted garlic bread
1/4 cup balsamic vinaigrette
1/2 lb. thinly sliced, smoked deli turkey
1 (12-oz.) jar roasted red bell peppers, drained and sliced
1-oz. slices Muenster or Havarti cheese

Cook bacon. Cut top off bread loaf and reserve; hollow out loaf, leaving 1-inch-thick shell. Drizzle 2 tablespoons of the vinaigrette evenly in bottom of bread shell. Layer with half the turkey, peppers and cheese. Repeat layers and top with bacon. Drizzle evenly with remaining vinaigrette and cover with reserved bread top. Press down firmly and wrap in plastic wrap. Chill at least 1 hour or up to 8 hours before serving. Slice to make 4 sandwiches 


bacon recipe courtesy of: Mama Dean's Southern Cooking at Meador Homestead by Dean Meador Smith. Indigo River Publishing, 2012; Today in Mississippi, The Electric Power Associations of Mississippi

2819. TUNA BACON CAKES

makes about 7 to 8 patties


1 cup cooked sweet potato, mashed
2 to 3 green onions, finely diced
10 ounces canned wild albacore tuna, drained
2 to 3 slices cooked bacon, diced
2 tablespoons cilantro, finely chopped
1 small garlic clove, minced
Zest from 1/2 lemon (about 1/2 teaspoon)
2 pastured eggs
2 tablespoons coconut flour
sea salt and fresh ground pepper to taste
coconut oil, avocado oil, or bacon grease

In a large bowl mix together all ingredients through coconut flour. Season with salt and pepper. In a large non-stick skillet over medium-high heat add fat of choice (coconut oil, avocado oil, or bacon grease), just enough to coat pan. Form mixture into patties, should make about 7 or 8 patties. Place about 3 to 4 patties into skillet, leave enough room around patties so they cook evenly. Cook patties on each side until golden and cooked through, about 3 to 4 minutes on each side. Serve immediately over a salad or as you wish. Highly recommend with diced avocado.


bacon recipe courtesy of: Heather Connell, Multiply Delicious, August 14, 2012

2818. POT ROAST studded with ALMONDS and BACON

serves six


3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat

1½ tablespoons slivered almonds

8 ounces (225 g) bacon or ham, cut into small pieces

3 large ancho chiles, seeds and veins removed

1½ tablespoons mild vinegar

¾ cup (185 ml) water

3 whole cloves, crushed

½-inch (1.5 cm) piece of cinnamon stick, crushed

4 peppercorns, crushed

6 sprigs fresh thyme or 1½ teaspoon dried

6 sprigs fresh marjoram or 1½ teaspoon dried

¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano

3 garlic cloves, roughly chopped

3 tablespoons lard or vegetable oil

Salt to taste

1½ pounds (675 g) red bliss or new potatoes

 

Preheat the oven to 325°F (165°C).

Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.

Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.

Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.

Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.

Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.

Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.

Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.

Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it. 


bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness

2817. CLAMS, BACON and DASHI

serves four


canola oil for frying

6 rashers smoked streaky bacon, cut into pieces
600ml water
5-cm piece ginger, peeled and cut into thin matchsticks
4 spring onions, thinly sliced on the diagonal
1 teaspoon instant dashi
1 tablespoon soy sauce
1 tablespoon mirin
1.5kg clams, cleaned of grit

In a frying pan, heat a little oil, add the bacon and fry until crisp. Drain on paper towels. In a large wide saucepan, heat the water with the ginger and 3 of the spring onions. When it comes to the boil, add the dashi, stir to dissolve then add the soy sauce and mirin. When the mixture comes back to the boil, add the clams, cover with a tight-fitting lid and steam for a few minutes until all have opened (discard any that don’t open). Spoon the clams into warmed bowls, add some broth to each, garnish with the remaining spring onion and sprinkle with the bacon. Serve immediately.


bacon recipe courtesy of: Ginny Grant, Cuisine Magazine,  PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

2816. TOFU WANZI (FRIED TOFU and BACON FRITTERS)

makes about 3½ dozen


2 (12½-oz.) boxes soft or silken tofu
1 (12½-oz.) box firm tofu
⅔ cup panko bread crumbs
⅓ cup flour
¼ cup sesame oil
5 scallions, finely chopped
4 slices cooked bacon, finely chopped
2 eggs, lightly beaten
Kosher salt and freshly ground white pepper, to taste
Canola oil, for frying

Place all the tofu on a bed of about 6 paper towels on a baking sheet and cover with 6 more paper towels and another sheet. Place a cast-iron skillet on sheet to weight it down; let sit until tofu is drained of most of its liquid, at least 6 hours or overnight, in the refrigerator. Transfer pressed tofu to a large bowl; mash coarsely with a fork. Stir in bread crumbs, flour, sesame oil, scallions, bacon, eggs, and salt and pepper until evenly combined.

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Portion 2 tbsp. of the tofu mixture and shape into a miniature football shape using two spoons; repeat with remaining tofu mixture. Fry until golden brown and crisp, about 2 minutes. Season with salt and serve immediately, with a dipping sauce, if you like.


bacon recipe courtesy of: Mei Chin, Saveur 100, Issue #144, 2012

2815. FRIED HOMINY with BACON and GREEN ONIONS

2 cans of hominy (white or yellow)
2-3 slices bacon
3 green onions

Fry the bacon; remove and drain on paper towels. Toss in sliced green onions. When the onions start to sizzle, add the hominy (drained) and fry in the bacon grease. Fry until hominy is crispy; do not overcook. Crumble the bacon on top and enjoy.


bacon recipe courtesy of: Recipes on the Cheap, November 8, 2011

2814. BACON, CHEDDAR and GRILLED TOMATO PANINI

serves four


4 roma tomatoes, halved lengthwise, pulp and seeds removed
olive oil
coarse sea salt
freshly ground black pepper
8 basil leaves, thinly sliced
2 tablespoons unsalted butter, melted
8 slices sourdough bread
8 slices bacon, fully cooked
4 oz. sharp cheddar cheese, thinly sliced

Preheat the panini grill to high heat.  Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.

Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.

Brush melted butter onto the outer sides of each slice of bread. For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out). Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!


bacon recipe courtesy of: Kathy Strahs, Panini Happy, January 20, 2009

2813. TAGLIATELLE with STAR ANISE and SMOKED BACON BOLOGNESE

serves four


fresh tagliatelle, cooked in a large pan of boiling salted water
2 teaspoons sunflower oil
2-3 rashers smoked bacon (back or streaky), finely chopped
500 grams lean beef mince
1 onion, finely chopped
1 carrot, peeled and finely diced
2-3 garlic cloves, finely chopped
1 can chopped tomatoes
1 whole star anise
500 ml beef stock
Salt and freshly ground black pepper

Heat 1 tablespoon oil in a large frying pan and cook the bacon for 3-4 minutes, until all the water (if any) has been released and boiled away and the bacon starts to crisp. Add the mince and continue to cook until the mince is browned all over, approx. 5-6 minutes. Transfer to a bowl and wipe the pan clean. Add the other tablespoon of oil and cook the onions, then chopped carrot, then garlic, until soft, taking care not to burn, approx. 10 minutes. Add the tomatoes and star anise to the pan and stir through. Return the mince and bacon to the pan and stir through. Add the stock and bring to the boil. At this stage, you can either reduce the Bolognese to a very low simmer and cook for approx. 1 hour, until the meat is tender, but my preferred method for a deeper flavour a slow cooker. Transfer the Bolognese mixture to a slow cooker, set on LOW, and cook for 2-3 hours until the mince is tender. Serve with (ideally) fresh tagliatelle, cooked in a large pan of boiling salted water according to packet instructions, approx. 3-4 minutes.


bacon recipe courtesy of: Keith Kendrick, Reluctant Housedad's Recipe Shed, January 14, 2013

2812. BACON-WRAPPED BRATS with RED CABBAGE

yields four


2 tablespoons vegetable oil
1 red onion, thinly sliced
1 pound red cabbage, cut into 1/4-inch slices
1/4 cup sugar or light brown sugar
1/4 cup cider vinegar
Salt and pepper
3 crisp apples, such as Braeburn, Liberty, Gala, diced
2 tablespoons golden raisins
1 teaspoon cumin seed or caraway seed
1 cinnamon stick
2 bay leaves
12 wurst or brat sausages of your favorite variety
12 slices lean, center-cut smoky bacon
Mustards and pickles to pass at the table

Heat oil in a large Dutch oven or deep skillet over medium-high heat. Add onions and let soften a couple of minutes then wilt in cabbage. Toss with sugar and vinegar to coat, season with salt and pepper. Add apples, raisins, cumin or caraway seed, cinnamon stick and bay; reduce heat to medium and cover. Cook to tender and when the liquids come out of cabbage, 30 minutes. Preheat oven to 375ºF. Remove sausages and dry them. Wrap each of them with one slice of bacon, overlapping as you work. Arrange the bacon-wrapped sausages on a slotted broiler pan and bake to crisp, around 30 minutes. Serve sausages with cabbage, buttered rye or pumpernickel bread, or some buttered egg noodles tossed with herbs like dill, chive and parsley. Pass mustards and pickles at table.


bacon recipe courtesy of: Rachael Ray Show, October 12, 2012 | KWP Studios Inc., CBS Television Distribution, 328 8th Ave, Suite 149, New York, NY 10001

2811. BLT STRUDEL

makes 10-12 servings 

 

 

12 large eggs, divided

1⁄2 cup mayonnaise

1 pound bacon, chopped

1(6-ounce) package fresh baby spinach

3 cloves garlic, minced

1 cup shredded Swiss cheese

1 cup seeded and chopped tomato

1⁄4 teaspoon salt

1 (17.3-ounce) package frozen puff pastry sheets, thawed

 

In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Set aside.

 

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet; heat over medium heat. Add spinach and garlic; cook for 1 to 2 minutes, stirring occasionally, or until spinach is wilted. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat, and stir in cheese, tomato, salt, and reserved bacon. Spoon mixture into a medium bowl; cover and chill for 30 minutes.

 

Preheat oven to 400°. Line a large baking sheet with parchment paper.

 

On a lightly floured surface, roll 1 sheet of puff pastry into a 12x10-inch rectangle, trimming edges as necessary. Spoon half of egg mixture down center of pastry, leaving a 3-inch margin on sides and a 1-inch margin on top and bottom. Cut pastry on side margins into 1-inch strips. Crisscross strips over filling. Carefully transfer strudel to one side of prepared baking sheet. Repeat procedure with remaining pastry and egg mixture.

 

In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels. Bake for 30 minutes or until pastry is golden brown. Cut into slices to serve.

 

 

bacon recipe courtesy of: Cooking with Paula Deen, March/April 2010  

2810. BACON, OATMEAL, and RAISIN COOKIES

makes 18–20 


8 ounces sliced bacon, cut into 1/4-inch squares 
2 1/4 cups cake flour 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1/2 teaspoon baking soda 
1 cup (packed) dark brown sugar 
2/3 cup sugar 
1/2 cup (1 stick) unsalted butter, room temperature 
2 large eggs 
1/2 teaspoon vanilla extract 
1 cup old-fashioned oats 
2/3 cup raisins

Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.

Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.

Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.


bacon recipe courtesy of: Autumn Martin, Hot Cakes, for Stumptown Coffee Roasters, Seattle, Washington | Bon Appetit, March 2012

2809. PAN-ROASTED MONKFISH with CABBAGE and BACON

serves two


1 lb. monkfish loin

2 cups chopped Savoy cabbage
1/4 pound slab bacon
1 cup rich chicken stock
1 tablespoon chopped coriander
2 tablespoons butter

Cut the bacon into 1/4" slices (see image above). Saute the bacon in an oven proof pan. Set the bacon to rest on a paper towel. Cook the cabbage for 3 minutes in chicken stock. Add 1/2 the bacon and cook another 1 minute. Pan roast the monkfish in the bacon fat that was rendered till browned. Put in a preheated 500F oven and roast for 5 minutes. Let the monkfish rest for 5 minutes.

Assembly: Reheat the cabbage and bacon with the finely chopped coriander and the butter into the liquid broth. Place the cabbage and bacon in the center of a heated plate. Garnish with any remaining bacon. Cut the monkfish in half and place a top the cabbage.

bacon recipe courtesy of: Greenmarket Recipes

2808. POTATO and BACON SOUP with CORN and BACON SOFRITO

1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.


bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV

2807. SWEET CORN PANNA COTTA with BACON and BLUE CHEESE

makes eight 4-oz. servings


2 cups whole milk, divided
2 teaspoons powdered gelatin
1 cup heavy cream
3 ears sweet corn, husked, kernels sliced off
1/4-1/2 cup sugar (to taste, depending on sweetness of corn)
crumbled blue cheese
crumbled crispy bacon

Pour 1/2 cup of whole milk in a small bowl and sprinkle gelatin evenly over the top to soften it. Set the bowl aside. Combine the heavy cream, remaining 1 1/2 cups milk, sugar and corn in a large saucepan over medium heat. Bring to a simmer (not a boil) and stir occasionally for 5 minutes. Remove from heat, whisk in the milk/gelatin mixture, and let steep for 20-30 minutes. Strain the mixture through a fine-mesh strainer into a pitcher with a pour spout. Pour the mixture into 6-8 ramekins or fancy glasses and refrigerate for at least 4 hours or overnight. When ready to serve, scatter blue cheese and bacon over the top.


bacon recipe courtesy of: Kris Hase, Twin Cities Taste, Minnesota Monthly, September 6, 2011

2806. WARM BACON and HERB COLESLAW

serves 8-10 


1 head cabbage (1 1/4 lbs.), cored and thinly sliced
1/2 small red onion, thinly sliced 
1 large carrot, shredded 
2 cups flat-leaf parsley leaves 
1/2 cup fresh oregano leaves 
8 strips thick-cut bacon, cut into 1-in. pieces
1 medium shallot, thinly sliced 
1 tablespoon Dijon mustard 
1 tablespoon sugar 
1/2 cup apple cider vinegar 
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt 
1/2 teaspoon pepper

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside. Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside. Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.


bacon recipe courtesy of: Sunset Magazine, July 2011

2805. CORN and BACON MUFFINS with HERB BUTTER

makes four servings 


Muffins 
12 ounces hardwood-smoked bacon, coarsely chopped 
2 1/2 cups self-rising flour 
1/2 teaspoon salt 
1/4 teaspoon cayenne pepper 
1 1/4 cups whole milk 
3 large eggs 
2 cups grated white sharp cheddar cheese 
1 cup fresh yellow corn kernels (from 1 cob) 
1/3 cup coarsely chopped fresh chives

Herb Butter
1 stick softened unsalted butter 
1 tablespoon chopped fresh chives 
1 tablespoon chopped fresh flat leaf parsley
salt and freshly ground black pepper

For the muffins: Preheat the oven to 400 degrees F. Cook the bacon in a heavy large sauté pan over medium heat for about 8 minutes, or until the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels.

Brush 12 standard-size muffin cups generously with some of the bacon drippings from the pan, and set aside 1/2 cup of the remaining bacon pan drippings to cool slightly.

Whisk the flour, salt and cayenne pepper in a large bowl to blend.

Whisk the milk, eggs and reserved bacon pan drippings in another large bowl to blend, then stir in the bacon, 1 1/2 cups of the cheese, the corn kernels and the chives. Stir the milk mixture into the flour mixture just until blended. Spoon the batter into the prepared muffin cups, dividing equally and mounding generously. Sprinkle the tops of the muffins with the remaining 1/2 cup of cheese.

Bake for about 18 minutes, or until the muffins are golden and a tester inserted into the center of the muffins comes out clean. Cool slightly.

For the herb butter: Mix the butter, chives, and parsley in a medium bowl to blend. Season to taste with salt and pepper. Spread the butter over wax or parchment paper and roll into a small log and refrigerate until set.

Run a small sharp knife around the muffins to loosen them from the pan then remove the muffins and serve warm with pats of the herb butter.


bacon recipe courtesy of: Curtis Stone, Huffington Post, October 27, 2011

2804. PENNE ALFREDO with BACON and BROCCOLI

1 pound penne pasta
2 cups chopped broccoli (about 2 heads)
5 slices bacon, diced
1/2 cup (1 stick) butter
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper, to taste

grilled chicken (optional)

Bring a large stock pot of water to a rolling boil. Boil pasta according to package directions. While the pasta is boiling, fry the diced bacon until crisp. Add in the broccoli florets and cook, stirring occasionally, for about 5 minutes or until they are tender-crisp. Meanwhile, in a small sauce pan, add the butter and heavy cream until heated through and butter is melted. Add in the Parmesan cheese, garlic powder, salt, and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency. Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it in with the penne. Pour the Alfredo sauce over top of the penne and stir until well combined. Serve topped with sliced grilled chicken, if desired.

bacon recipe courtesy of: Karly Campbell, Buns In My Oven, May 13, 2011

2803. BACON and SWISS BREAKFAST BURRITOS

6 slices bacon, cooked & crumbled

2 green onions finely chopped (white & green parts)

6 eggs

6 tablespoons milk

salt and pepper to taste

1 cup swiss cheese

8 flour tortillas

 

Whisk together eggs, milk, salt and pepper. In a skillet sprayed with cooking spray, cook eggs over medium heat until set. Add in bacon, onions, and cheese. Cook just until cheese is melted. Remove from heat and allow mixture to cool for 5-10 minutes. Use a 1/3 cup of mixture for each tortilla. Wrap in saran wrap and foil and freeze. To reheat from frozen, place in microwave for 1 1/2 minutes.

 

 

bacon recipe courtesy of: Kristi's Recipe Box, February 6, 2012

2802. TRIPE, BUTTER BEANS, and SMOKED BACON

yields 4-6 servings


500 grams fresh honeycomb tripe (from the reticulum of the ox)

350 grams smoked bacon, skin removed and reserved

4 grams large onions, thinly sliced

4 carrots, halved

1 leek, halved

1 small bunch thyme in muslin

2 bay leaves

chicken stock

Pinch of mace

500 butterbeans soaked overnight and drained

1 garlic bulb, split

4 ounces butter

4 grams onions thinly sliced

1 tablespoon Dijon mustard

2 bunches watercress, stalks trimmed

Salt and fresh black pepper

 

Rinse the tripe several times, then bring to boil in salted water. Remove immediately and drain in a colander. In a large pot, place the tripe, onion, carrots, leek, thyme, and bay leaves. Fill with enough chicken stock to cover by about 1 inch. Add the bacon skin along with any bacon trim, check the seasoning, and add mace. Bring gently to a boil and reduce to a simmer. After 2 hours, check the tripe (it should be soft enough to pierce but not melted into stock). When ready remove the tripe and chill in the fridge. Pass the liquid through a fine sieve and refrigerate. In a separate pot, bring butter beans and water to a boil, then drain through a colander. Return to the pot with garlic and simmer until tender. Remove beans (discarding garlic) from heat and reserve water. Cut tripe into 1-inch pieces. Dice the skinless bacon and fry in a pot until golden, then reserve. Add butter and onions to pot and sweat until tender. Season carefully and add bacon, tripe, butter beans, and reserved tripe stock. Simmer gently, then season with salt and pepper. Add mustard and quickly wilt watercress before serving.

 

 

bacon recipe courtesy of: Fergus Henderson, St. John Restaurant, 26 St. John Street, London, UK EC1M 4AY

2801. ROTELLE with BACON, WATERCRESS and CHERRY TOMATOES

makes four servings 


1/2 pound sliced bacon, cut crosswise into 1/2-inch strips 
1 1/2 cups cherry tomatoes, halved 
1 teaspoon salt 
3/4 teaspoon fresh-ground black pepper 
1 bunch watercress (about 5 ounces), tough stems removed 
3/4 pound rotelle 
2 tablespoons butter 
2 tablespoons olive oil 
1 scallion including green top, cut into thin slices 
grated Parmesan cheese, for serving 

In a large frying pan, cook the bacon until golden brown and just crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 teaspoon of the fat. Add the tomatoes, salt, and pepper to the pan. Cook over moderate heat, stirring, until the tomatoes soften slightly, about 3 minutes. Add the watercress and cook, stirring, until just wilted, about 1 minute. In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the pasta and toss with the bacon, 1/2 cup of the reserved pasta water, the tomato mixture, the butter, and the olive oil. If the pasta seems dry, add more of the reserved pasta water. Top with the sliced scallions. Serve with grated Parmesan.


bacon recipe courtesy of: Food & Wine Magazine.com

2800. BRUSSELS SPROUTS with BACON and MISO-MUSTARD

serves four


For the Brussels Sprouts:
3 slices of bacon, cut into 1/2 inch bits
20–24 small Brussels sprouts, trimmed and cut in half lengthwise
1 tablespoon bacon fat, plus more to toss
Kosher salt
freshly ground black pepper
grated Parmesan cheese

For the Miso-Mustard:
1 tablespoon Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons white miso

Cook bacon in a large frying pan or skillet over medium-low heat until golden and crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve bacon fat.

Place halved brussels sprouts in a medium sized bowl and toss gently with a small drizzle of bacon fat. The halves should be glistening with (not drowning in) the bacon fat.

Warm 1 tablespoon of bacon fat in the same large frying pan or skillet over medium heat. Once the fat starts to shine a bit, swirl around the pan to coat the entire surface. Test the heat by placing one sprout cut side down in the pan. You should hear a slight sizzle. Anything more and the pan is too hot. You don’t want the sprouts to burn on the outside before their insides finish cooking. Working quickly, place the rest of the sprouts cut side down in the pan in a single layer. Do not try to overcrowd the sprouts. They can be touching; however, any sprouts that do not fit in the single layer, save for another batch or another use. Season with a pinch of kosher salt and cover.

Let the brussels sprouts cook for approximately 5 minutes. The flat bottoms should be slightly golden and the sprouts should be tender. Test for tenderness by spearing one of the sprouts with a fork. If the fork goes in and out with minimal resistance, the sprouts are cooked through. If you find your sprouts are not quite done, cover and let cook for an additional 1 – 2 minutes. I like to take a moment and move some of the darker golden brussels sprouts from the center of the pan to the outside and the barely colored sprouts from the outside in.

Once tender, uncover and turn up the heat from medium to medium-high. Cook the brussels sprouts until the flat bottoms are deeply golden and caramelized. Using a spatula, flip the sprouts so the rounded sides can get a little color. Season with additional kosher salt and freshly ground black pepper. Finish with a heavy dusting of grated Parmesan cheese.

To make the miso-mustard, combine Dijon mustard, rice wine vinegar and white miso in a small bowl. Stir or whisk until smooth.

Transfer sprouts to a large plate. Top with crispy bacon and serve with miso-mustard.


bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, December 10, 2012

2799. BACON SHORTBREAD COOKIES

½ cup salted butter, softened
¼ cup powdered sugar
½ teaspoon pure vanilla extract
dash of coarse sea salt
¼ cup crumbled bacon
1 cup all purpose flour
3 oz. dark chocolate, melted

In the bowl of a stand mixer, beat the butter until creamy. Add the powdered sugar and beat until smooth, about 2 minutes. Add in the vanilla extract and mix until combined.

Turn off the mixer and scrape down the sides. Add the salt, bacon, and flour. Mix on low speed until combined. The dough may appear crumbly. Turn the dough out onto a piece of plastic wrap. Press together into a disc and wrap. Refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Place the dough between 2 pieces of plastic wrap or waxed paper and roll out to a ¼ inch thickness. Remove the plastic wrap and cut out cookies into desired shapes. Place the cut outs on trays and place the trays into the refrigerator for 10-15 minutes to let the cookies firm up.

Place the cookies into the oven and bake for 8-10 minutes or until firm and lightly browned. Move the cookies to wire racks and cool completely.

Once the cookies are cooled, dip them into the melted chocolate. Move to waxed paper lined baking trays and place in the refrigerator to harden. Move the cookies to an airtight container and store in the refrigerator until ready to serve.


bacon recipe courtesy of: Amy's Cooking Adventures, March 20, 2012; adapted from Joy of Baking.com

2798. STEAMED CORN with CLAMS and BACON

makes four servings


1/2 cup diced slab bacon

4 cloves garlic, thinly sliced
24 littleneck clams
2 ears corn, shucked and cut into 2-inch lengths
3/4 cup dry white wine
2 teaspoons pimentón
aleppo pepper
handful fresh basil leaves, torn
healthy drizzle of olive oil 

In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.


bacon recipe courtesy of: Los Angeles Times, September 22, 2012 | adapted from Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, by Seamus Mullen. Andrews McMeel Publishing, 2012

2797. SKILLET TURNIPS and POTATOES with BACON

makes six servings 


1 tablespoon red wine vinegar 
1 tablespoon sugar 
2 tablespoons extra-virgin olive oil 
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces 
1 medium onion, thinly sliced 
4 large garlic cloves, peeled, crushed 
1 1/2 pounds turnips, peeled, cut into 1-inch chunks 
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks 
1 teaspoon coarse sea salt 
1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.


bacon recipe courtesy of: Lidia Bastianich, Bon Appetit, October 2010

2796. GNOCCHI with BACON MARINARA and CRISPY ARUGULA

makes four servings 


1 package prepared gnocchi (4 serving size package) 
4 slices bacon, chopped 
½ whole medium onion, finely diced 
3 cloves garlic, minced and divided 
2 cups canned crushed tomatoes
crushed red pepper, to taste
salt to taste 
1 tablespoon olive oil 
4 cups arugula, washed and coarsely chopped 
½ cups loose basil leaves, optional

Bring a pot of water with 1 tablespoon salt to a boil for the gnocchi. When it boils, boil the gnocchi for 2-4 minutes, as package directs. Cook just until the gnocchi floats to the top of the boiling water. Drain off the water and set the gnocchi aside until ready to use.

Meanwhile, make the marinara. Heat a large skillet to medium heat and add the bacon. Stir and cook for 5 minutes or so until bacon is browned at the edges but still somewhat soft. Add the onion to the bacon and cook for 2 minutes more, stirring.

Add half the garlic to the onion mixture and stir for 90 seconds, then add the crushed tomatoes. Taste the marinara, and add as much crushed red pepper and salt as you’d like. Let the sauce simmer very gently while you prepare the arugula.

Heat a separate skillet to medium heat with a drizzle of olive oil. Add the arugula and remaining garlic with a sprinkle of salt and saute for 90 seconds until wilted and crispy around the edges. Remove pan from heat and set aside.

Right before serving, add the drained cooked gnocchi and basil leaves to the marinara. Stir together.

Serve each portion of gnocchi topped with a bit of garlic arugula. Drizzle with good olive oil.

bacon recipe courtesy of: FunnyLoveLindsay, Tasty Kitchen, November 13, 2012

2795. BAKED EGGPLANT with BACON and MOZZARELLA

1 large eggplant
1 clove of garlic, minced
1 small onion, diced
1 15oz can of diced tomatoes
1/2 pack of bacon, diced
1 pepper (yellow or green), diced
6 slices of fresh mozzarella cheese
Salt and pepper
6 basil leaves, cut into chiffonades

Preheat oven to 375°F. Cut the eggplant in half, lengthwise, and scoop out the insides. Dice the insides. Place the hollowed eggplant “boats” on a non stick baking sheet. Heat a medium pan on medium heat. Stir-fry the bacon until done. Drain the fat from the bacon. Add the garlic, onion, and diced eggplant to the bacon in the pan. Cook until onions and eggplant are soft. Add the tomatoes and pepper. Cook the mixture down for around 10 minutes. Add salt and pepper to taste. Fill the eggplant “boats” with the mixture and cover with mozzarella slices. Bake for 25 minutes. Serve with basil on top.


bacon recipe courtesy of: Fork + Canvas, January 18, 2012

2794. PAN-FRIED BACON with POACHED EGG and BALSAMIC TOMATOES

serves two


1 teaspoon sunflower oil

4 rashers of rindless smoked back bacon 

1 teaspoon white wine vinegar 

2 free-range very fresh eggs (fridge cold)

8 cherry tomatoes, halved

good handful of watercress 

drizzle of good-quality balsamic vinegar 

freshly ground black pepper

Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for two minutes until lightly browned, then turn and dry-fry on the other side for another three minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.

bacon recipe courtesy of: The Hairy Bikers, Hairy Dieters: How to Love Food and Lose Weight, BBC-Food