2852. BROCCOLI BACON STIR FRY with MAPLE and TAMARI

1 teaspoon veggie oil
6 oz. bacon, cut into 1/4-inch pieces
1 3/4 teaspoons cane sugar
1 1/4 teaspoon tamari
3 cloves garlic, thinly sliced OR 1 tablespoon minced from jar
12 oz. broccoli, florets and stalks cut into 1/4-inch pieces
12 oz. cauliflower, florets and stalks cut into 1/4-inch pieces
2 tablespoons pure maple syrup

Place a wok or large skillet over medium high heat. Add the vegetable oil and sliced bacon to the pan and stir-fry until golden and crisp, about 2 minutes.

Sprinkle the sugar over the bacon and toss. Immediately and carefully add 1/4 teaspoon tamari and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon.

Add the garlic and a pinch of salt to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Then, add the cauliflower and broccoli pieces and cook until tender and crisp on the edges, perhaps 2 to 3 minutes.

Sprinkle 1 tablespoon of sugar over the vegetables and toss to coat. Add 1 more tablespoon tamari and the candied bacon to the pot and stir thoroughly.

When the pan starts to look dry, reduce the heat to a simmer and finish off by stirring in the 2 tablespoons pure maple syrup. Cook for approximately 1 minute and serve.


bacon recipe courtesy of: Allaina, 3 Munching Monkeys, May 7, 2011

2851. CRAB and BACON FLAUTAS

serves six


1 cup crab meat, well drained
1/2 cup red bell pepper, finely chopped
1/4 cup sliced green onion
3 slices bacon, cooked and crumbled

1/4 cup cream cheese, softened

1 teaspoon cayenne pepper hot sauce

1/4 teaspoon cayenne pepper sauce

1 6" white corn tortilla, well crumbled

1 tablespoon mayonnaise

1 tablespoons capers, drained

1/4 teaspoon lemon zest

6 8" flour tortillas

1/2 batch salsa

 

Combine all ingredients except the tortillas in a large bowl. Place ¼ cup crab mixture down the middle of each tortilla. Fold in the sides, then roll up tightly. Secure with a toothpick. Place flautas in a deep fat fryer heated to 350ºF. Fry until golden and drain on a paper towel lined surface. Serve with salsa.

 

 

bacon recipe courtesy of: Mission Food Service, 1159 Cottonwood Lane #200, Irving, Texas 75038

2850. BACON-WRAPPED PORK LOIN with CHERRIES

serves six 


1 2-pound piece boneless pork loin 
1/2 teaspoon ground allspice
black pepper
1/2 cup dried cherries, chopped 
1/2 cup fresh flat-leaf parsley, chopped 
1 tablespoon whole-grain mustard 
6 slices bacon 
1 tablespoon currant jelly 
1 teaspoon red wine vinegar

Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.


bacon recipe courtesy of: Kate Merker, Real Simple, March 2009

2849. TRIPE sauteed with BACON and SHALLOTS

2 lb. beef tripe
4 thick slices of bacon, cut into lardons
3 shallots, thinly sliced
3 cloves of garlic, minced
1 tablespoon dried parsley
2 tablespoons olive oil
salt and pepper to taste

Rinse the tripe in cold water. Place in a large stockpot and cover with water and a little sat. Bring to a boil, then turn the heat down to a simmer for 2-3 hours. Once cooked, remove the tripe from the water, strain, and let cool. Cut into 1-2 inch pieces. Over medium-high heat in a pot or large frying pan, heat the olive oil and brown the bacon. Add the shallots and garlic. When the shallots are nicely browned, add the parsley and turn the heat down to medium.  When the parsley is fragrant, add the tripe along with the salt and pepper. Sautee until coated with the bacon grease, then cover and let simmer for 10-15 minutes or until ready to serve.


bacon recipe courtesy of: TGIPaleo,  December 12, 2012

2848. BAKED TORTELLINI with BACON

serves six


4 slices bacon, sliced crosswise into 1/2-inch pieces
1 small white onion, diced medium
1 garlic clove, minced
coarse salt and ground pepper
1 tablespoon all-purpose flour
2 cups whole milk
2 packages (8.8 ounces each) cheese tortellini
1/2 cup grated Parmesan (1 ounce)

Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.

Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.


bacon recipe courtesy of: Martha Stewart/Sarah Carey, Everyday Food, December 2010

2847. ROASTED LAMB CHOP, ENGLISH PEA PUREE, SMOKED BACON and PARMESAN

yields four servings


Lamb Chops:
2 Colorado lamb racks
5 cloves garlic, chopped
4 shallots, chopped
4 sprigs parsley, chopped
¼ cup vegetable oil
salt and pepper, to taste

English Pea Puree:
2 lb. English peas
½ cup chicken stock
2 tablespoons fresh mint, chopped
1 gallon water 
salt, to taste

Smoked Bacon:
1 lb. slab smoked bacon
1 cup English peas

Parmesan Foam:
1 lb. parmigiano-reggiano, grated
1 cup milk
¼ lb butter

For the Lamb Chops: Using a sharp knife, remove fat cap from lamb racks. Scrape the bone down to the end of the eye. Make sure bone has no meat and perfectly clean. Combine with remaining ingredients and let marinate overnight. Remove meat from marinade and wrap bones with wet paper towel then foil so they don’t burn. Season lamb with salt and pepper. Sear in a hot pan and finish in 350-degree F oven until desired doneness. Let rest in oil before slicing.

For the English Pea Puree: Shuck peas from their husks. Bring salted water to boil and blanch peas for three minutes, or until cooked through but still toothsome. Shock in ice bath to chill quickly and keep bright green color. Put in vita prep with mint and slowly incorporate chicken stock until puree consistency. Pass through metal tami using a rubber spatula. Season with salt and white pepper.

For the Smoked Bacon: Remove skin off bacon and cut into small dice. Sauté until cooked through. Keep warm and toss with English peas.

For the Parmesan Foam: Melt parmesan in milk. Using an immersion blender, add butter and froth the top.

To Serve: Spread pea puree and parmesan sauce on plate. Top with bacon and peas. Slice lamb and arrange on top. Garnish with parmesan foam.


bacon recipe courtesy of: Alex Reznik, Top Chef, Season 7, Episode 9, Elimination Challenge, Bravo TV

2846. BACON and EGG PITA POCKETS

makes four servings


6 eggs
1/3 cup alfredo sauce
1/4 cup chopped bacon
1/8 teaspoon onion powder
1 tablespoon chopped fresh parsley
dash of pepper
2 pita (pocket) breads, each 6-inches in diameter 

Put the eggs in the saucepan and add enough water to cover the eggs so the tops of the eggs are 1 inch below the top of the water. Put the saucepan on top of the stove and turn the heat to medium-high. When the water boils, take the saucepan off the heat and put the cover on top. Let the covered saucepan stand for 18 minutes. Then take off the cover and put the saucepan in the sink. Run cold water over the eggs until they don't feel warm anymore. 

Take the eggs out of the cold water and lightly tap the egg on a tabletop or other hard surface to crack the shell all over. Then roll the egg between your hands to loosen the shell. Starting at the large end of the egg, peel off the shell. Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.

 

Measure out the alfredo sauce and the bacon pieces. Put them in the bowl. Measure out the onion powder. Add it in the bowl, too.

 

Rinse about 2 handfuls of parsley with cold water. Pat it dry with a paper towel. Use the kitchen scissors to snip the leafy part of the parsley into little pieces. Measure out 1 tablespoon. Toss the parsley into the bowl. Sprinkle a little pepper into the bowl, too. Mix it all up with the wooden spoon. 

 

Use the sharp knife to cut each pita bread in half on the cutting board. You should now have 4 halves. Open the halves to make pockets. Spoon the egg mixture into each of the pockets.

 

Wrap each pocket sandwich loosely in plastic wrap or waxed paper. Microwave each sandwich on High 20 to 30 seconds, until warm. Be careful when you take the plastic wrap off the sandwiches because hot steam may come out.

 

 

bacon recipe courtesy of: Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

2845. KOHLRABI, APPLE and BACON SLAW

serves six


3 small kohlrabi bulbs
1 medium Granny Smith apple, peeled and cored
15 sugar snap peas, peas reserved and pods cut into strips
6 slices bacon
1/2 cup mayonnaise, preferably homemade
Salt and freshly ground pepper, to taste

Fry bacon in a pan until very crisp. Drain on paper towels and set aside. Peel the outer layer of the kohlrabi bulbs; run through the shredding blade of a food processor or shred using the largest holes of a box grater. Repeat with the apple; add to the peas and pods in a large mixing bowl.  Crumble the bacon on top and add the mayonnaise. Toss until thoroughly coated; taste and season with salt and pepper. Cover and refrigerate for 30 minutes before serving to allow flavors meld.


bacon recipe courtesy of: Jan, Jan's Sushi Bar, June 21, 2011

2844. GRILLED CHEESE with SHARP CHEDDAR, TALEGGIO CHEESE and BACON MARMALADE

serves four


8 slices artisan sandwich bread
4 slices aged yellow cheddar cheese
2 ¼-inch slices taleggio cheese, cut into small cubes
4 tablespoons bacon marmalade (recipe follows)
4 tablespoons unsalted butter, softened to room temperature

For the bacon marmalade:
1½ pounds applewood smoked bacon, diced
2 Spanish onions, diced
½ cup apple cider vinegar
½ cup packed brown sugar
¼ cup maple syrup
¾ cup coffee

Make the marmalade: In a heavy bottomed pot, render the bacon until slightly browned. Remove the cooked bacon bits from the pot and pour off all but 2 tablespoons of the fat. Sauté the onions in the bacon fat until translucent. Add the vinegar, sugar, syrup and coffee to the pot. Once the sugar liquefies, add the bacon back to the pot and cook slowly until concentrated. Cool and store, refrigerated, for up to three weeks.

Lay out four slices of the bread and top each with one slice cheddar, one tablespoon of the bacon marmalade and divide the cubed taleggio between each of the four sandwiches. Top each with the top piece of bread and spread the soft butter on the top and bottom of each sandwich.

Cook on a flattop or wide sauté pan over medium high heat until the bread is toasted and the cheeses are melted. Serve immediately.


bacon recipe courtesy of: Chef Michael Paley, Proof on Main, 702 West Main Street, Louisville, Kentucky, 40202; Oprah, March 16, 2012

2843. ALBACORE TUNA with JALAPENO BACON CREAM SAUCE

makes four servings


4-6 6 oz. fillets of albacore tuna
2 oz. butter, unsalted
¼ cup onion, ¼" diced
2 tablespoons garlic, finely diced
2 cups heavy cream
½ cup jalapenos, ¼" diced and seeded
2 teaspoons sea salt
1 teaspoon cracked black pepper
6 each slices bacon, ¼" diced, sautéed
4-6 each grilled jalapenos
2 tablespoons butter, unsalted, melted

Heat butter in a 3 Quart sauce pan. Add onions and garlic and sauté until tender. Add heavy cream and reduce by ½. When sauce is reduced, add jalapenos, salt and pepper, mix thoroughly. Place whole jalapenos on the grill at the time you put the fish fillets on. Grill jalapenos just until the skin starts to lightly char, then flip and do the same to the other side. Once both sides have been roasted, pull jalapenos off the grill until time of service. Lightly sprinkle salt & pepper over fish fillets. Drizzle melted butter over fillets & spread to cover top side of fillets (to prevent sticking when cooking). Place fillets on the grill. Grill to desired temperature or until internal temperature of 135°-140° is reached, place on serving plate. Place sauce on top of fish and garnish with crispy bacon and grilled jalapeno. 


bacon recipe courtesy of: Bonefish Grill, 2202 North West Shore Boulevard, Tampa, FL 33607

2842. GRILLED CHEDDAR and BACON with MANGO CHUTNEY

makes four sandwiches

8 (1/4-inch-thick) slices whole-grain bread

1 1/2 tablespoons unsalted butter, softened

4 teaspoons mango chutney

6 oz. thinly sliced Cheddar (preferably Colby or Longhorn)

8 cooked bacon slices, halved crosswise

Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up. Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

bacon recipe courtesy of: Romulo Yanes, Gourmet, February 2005

2841. BACON SCALLION HUMMUS

yields two cups


4 slices bacon

1 (15-oz.) can chickpeas, drained and rinsed
1/3 cup tahini
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
1/4 cup water
2 tablespoons chopped scallions (green and white parts), plus additional for garnish
1/4 teaspoon black pepper
1 teaspoon salt

Cook the bacon in a large skillet over medium heat. Transfer the bacon to paper towels to drain and reserve bacon drippings in a small bowl. In the bowl of a food processor, pulse together chickpeas, tahini, 1 tablespoon reserved bacon fat, lemon juice and chopped garlic, scraping down the sides and pulsing just until smooth. Add the water, 3 slices of chopped bacon and 2 tablespoons chopped scallions. Pulse it a few more times until combined, and then season with salt and pepper. Transfer the hummus to a serving dish and garnish with remaining chopped bacon and additional chopped scallions.


bacon recipe courtesy of: Kelly Senyei, Just a Taste, March 14, 2012

2840. BACON and EGG OATMEAL

makes three servings


3 slices bacon, cooked and crumbled
3 large eggs
2 egg whites
1/2 cup uncooked oatmeal (not instant)
1 cup water
dash salt (optional)
salt and pepper, to taste
3 tablespoons salsa

Place oatmeal and water and optional dash of salt into a pan. Heat to boiling and stir until cooked; follow the directions on the box for cooking time. Once the oatmeal is cooked, keep warm over low heat. Break the eggs and egg whites into a bowl and beat with a fork or whisk. Spray a non-stick frying pan with non-stick spray. Heat over medium heat until medium-hot. Add eggs and stir regularly until scrambled. Once eggs are cooked, add crumbled bacon and oatmeal to pan with eggs. Stir until combined; do not over-stir; oatmeal should be in small lumps. Salt and pepper the egg/oatmeal to taste. Place onto the 3 plates, top each one with salsa to taste.


bacon recipe courtesy of: MrBreakfast.com, March 12, 2009

2839. POTATO PIEROGI with CABBAGE and BACON

serves two


4 bacon slices
1 large onion, thinly sliced
1/2 head cabbage, thinly sliced
2 tablespoons balsamic vinegar (optional)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter

12- to 16-ounce package potato pierogi, thawed if frozen 1/2 cup water

Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley. 

While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes. (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley.

Serve potato pierogi over cabbage mixture.

bacon recipe courtesy of: Gourmet, January 2000

2838. BOURBON BACON CHOCOLATE COOKIES

makes 3 dozen cookies


3 tablespoons bourbon
3/4 pound bacon, 1/4-inch dice
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces

In a large sauté pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a ½ cup of bacon fat and chill the bacon fat until it congeals and is set.

Preheat the oven to 375°F. Combine the flour, baking powder, baking soda and salt in small bowl. Beat the butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and bourbon in large mixer bowl until it is well combined.

Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in the cooked bacon pieces and chopped chocolate bits. Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.

Bake in the oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Keep in a dry, airtight container for up to 5 days.


bacon recipe courtesy of: Lee Anne Wong, Chef and Maker’s Mark® Cookbook Editor; Maker’s Mark®, Loretto, Kentucky

2837. BEEF and BACON LO MEIN

yields four servings


1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.


bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45

2836. CIDER-BRINED PORK CHOPS with MAPLE-BACON CHUTNEY

makes four servings 


4 bone-in pork chops, about 12 ounces each

For the cider brine:
3 quarts cold water
1 quart apple cider 
1/2 cup cider vinegar

1 1/4 cups kosher salt

3/4 cup sugar

For the maple black pepper bacon chutney:

1 slab bacon (about a pound), cut into medium dice

1 small onion, diced

3 cloves garlic, minced

1 cup maple syrup

2 tablespoons black pepper, coarsely ground

1 tablespoon mustard powder

2 cups apple juice

1 bay leaf

salt, to taste

Combine all ingredients for the brine. Add the pork chops to the brine and let sit for 12-18 hours. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste. Drain pork from the brine and pat dry before grilling. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side. Cook to desired doneness and top with the warm bacon chutney.

bacon recipe courtesy of: Rick Gresh, David Burke's Primehouse, 616 N Rush Street, Chicago, Illinois 60611; Food Republic, October 16, 2012

2835. HASH BROWN CRUSTED QUICHE with BACON

3 cups shredded hash browns, thawed and drained
3 tablespoons butter, melted
3 large eggs, beaten
1/2 cup half and half
1/2 cup milk
1/2 cup of bacon, cooked and crumbled
1/4 to 1/2 cup diced green onion
1 cup cheddar cheese

Preheat oven to 450 degrees F. Gently press the drained hash browns between paper towels to dry them as best as possible. In a bowl, mix together the hash browns and melted butter. Put mixture into a 9-inch pie pan and press it into the bottom and up the sides of the pan to form an even crust. Bake for 20 to 25 minutes until golden brown and the edges are starting to get crispy. While the crust is baking, combine the remaining ingredients in a large bowl. When the hash brown crust is finished, pour the egg mixture over it and return to the oven. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.


bacon recipe courtesy of: Life Tastes Like Food, June 5, 2011

2834. BEER and BACON PECAN BARS

For The Crust
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter
2 cups flour
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons water

For the Filling
1 cup stout
1 stick butter
2 cups chopped pecan
2 cups brown sugar
1/2 cup light corn syrup
1/4 cup heavy cream
2 eggs
5 strips of bacon, cooked and chopped

Preheat oven to 350.

In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.

Line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.

Bake at 350 for 12 minutes of until a light golden brown.

In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.

Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.


bacon recipe courtesy of: Jackie Dodd, The Beeroness, September 6, 2012

2833. BACON and TOMATO COBBLER

12 rashers of streaky bacon
1 large chopped onion
1 tablespoon olive oil
350 grams jar of crushed tomatoes
4 sliced celery sticks
1/4pint chicken stock
400 gram can butter beans
seasoning to taste

Cobbler topping:
3 oz. butter
8 oz. self-raising flour
2 teaspoon fresh chopped herbs
6 fl oz. milk

Preheat the oven to 400 F. Firstly cut three bacon rashers into little pieces and set aside for later. Cut the rest of the bacon up into pieces and fry in a little oil with the onions for 5-6 minutes and the celery for 3-4 minutes. Add the tomatoes and stock. Bring to the boil, cover and simmer for 20 minutes. Stir in the beans and season to taste.

To make the cobbler topping, rub the flour with the butter and add the herbs, pinch of salt and the milk. This will form a light dough which you can then roll out on a floured surface and cut into 1/2-inch rounds. Put the tomato sauce into an ovenproof dish and then place the cobbler herby scones over the top of the mixture. Scatter cooked little pieces of bacon rashers over the top and bake for 25-30 minutes until the cobbler has risen and is golden.


bacon recipe courtesy of: Recipe Chamber

2832. PUMPERNICKEL PIZZA with BRUSSEL SPROUTS and BACON

serves 4


1/2 recipe pumpernickel pizza dough (recipe below)
6 to 8 ounces thick-cut bacon, cut into 1-inch pieces
2 cups trimmed and thinly sliced Brussels sprouts, about 1/2 pound
8 ounces fresh mozzarella, thinly sliced

Pumpernickel Pizza Dough
makes 8 individual pizzas
1/2 cup warm water and 1 1/4 cup tap water
1 envelope (2 1/4 teaspoons) active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons cocoa powder
2 teaspoons instant coffee
2 tablespoons molasses
4 cups bread flour
1 tablespoon caraway seeds
2 teaspoons salt
Cornmeal for baking sheets

Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture; whisk in cocoa powder, coffee, and molasses. Meanwhile, pulse flour, caraway seeds and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour mixture; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray-coated bowl and cover with plastic wrap. Let rise to double in size, 2 to 3 hours.

Pizza: Prepare and stretch dough as directed above. Adjust oven rack to lowest position and heat oven to 500 degrees. Meanwhile, fry bacon in a large skillet over medium-high heat until partially rendered, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon renderings and return skillet to burner. Add Brussels sprouts to empty skillet; stir-fry until just wilted, about a minute. Turn off heat. Top each stretched pizza dough with a portion cheese, then Brussels sprouts, and finally bacon. Bake until crust is crisp and has darkened in color, about 12 minutes. Remove from oven; grate with Parmesan and serve.


bacon recipe courtesy of: Maggy Keet, Three Many Cooks, March 14, 2012

2831. SARDINE, HAM, and BACON SANDWICH

12 sardines1 cup (16 tablespoons) cooked ham, chopped
2 tablespoons chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon ketchup
1 teaspoon lemon juice
12 slices of bread
2 tablespoons lettuce, shredded
1 tablespoon mayonnaise
12 slices of bacon, broiled

Remove skin and bones from sardines; chop with ham and pickles. Add mustard, ketchup, and lemon juice; mix well. Spread on 6 slices buttered bread. Sprinkle with lettuce; dot with mayonnaise. Arrange 2 slices bacon on each sandwich; top with another slice buttered bread.


bacon recipe courtesy of: ifood.tv

2830. GUACAMOLE with BACON, GRILLED RAMPS (or GREEN ONIONS) and ROASTED TOMATILLOS

makes about three cups


4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half crosswise
4 ramps (wild spring leeks) or large green onions OR a 1-inch-diameter bunch of garlic chives
a little olive or vegetable oil
1 large fresh serrano or small fresh jalapeño, stemmed
4 thick slices (about 4 ounces) bacon
3 ripe medium-large avocados
2 tablespoons fresh lime juice
about 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish
salt

Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned—the ramps will take 4 to 5 minutes, the chile about 10.

Cook the tomatillos about 3 to 4 minutes, until soft and browned on one side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet.

While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.

Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro and half of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you're ready to serve.

When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.

bacon recipe courtesy of: Rick Bayless, Epicurious.com, January 2013

2829. TURKEY CLUB ENCHILADA CASSEROLE

yields six servings 


For the Skillet Gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken or turkey stock

1 2- to 2 1/2-pound cooked roast turkey breast
2 tablespoons extra-virgin olive oil
1/4 to 1/3 pound center-cut smoky bacon or applewood bacon
2 medium or 1 large onion, finely chopped
4 cloves garlic, finely chopped
2 jalapeño or Fresno peppers (seeded for a milder filling), chopped
1 tablespoon ground cumin, scant palmful
black pepper
1/4 cup cilantro or parsley, finely chopped
juice of 1 lime
2 tomatoes, seeded and chopped
salt
16 corn tortillas or 12 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups Monterey Jack cheese or a combo of Monterey and Pepper Jack
1 4-ounce tin diced green chilies, well drained

Garnishes: chopped or shredded iceberg lettuce or Romaine hearts; diced avocado dressed with lime juice; seeded, diced tomatoes; chopped red onion or scallions; crème fraiche, Mexican crema or sour cream, for dolloping.

For the gravy, heat a medium saucepan over medium-high heat. Add butter and melt. Add flour and cook for about a minute or so. Whisk in stock and allow it to thicken until reduced to one cup.

Coarsely chop the turkey meat and pulse process in a food processor into fine chop.

Heat a large, deep skillet over medium to medium-high heat with olive oil, a couple turns of the pan. Add bacon and render until crispy. Add onions, garlic and peppers, and season with cumin and black pepper. Sauté until tender, about 10 minutes. Add turkey and cilantro or parsley, lime juice, tomatoes and gravy. Warm through and season with salt to taste. Remove from heat.

Char tortilla and blister in hot dry skillet or over open flame on gas burner, 30-40 seconds per side.

In a saucepot over medium heat, melt butter then whisk in flour. Cook 1 minute; whisk in milk. Season with salt and pepper, and thicken to coat a spoon. Stir in 2/3 of the cheese and melt then stir in green chilies.

Fill tortillas with turkey and bacon mixture and arrange in large baking dish, pour cheese sauce evenly over the enchiladas then top with remaining cheese and cool, store.

To bake enchiladas, bring to room temperature and preheat oven to 400°F. Bake the enchiladas until brown and bubbly, 40 minutes. If from fridge, 20-25 minutes if still warm from initial preparation.

Top enchiladas with any or all toppings and serve.


bacon recipe courtesy of: Rachael Ray Show, September 28, 2012 and November 23, 2012; 328 8th Avenue, Suite 149, New York, New York 10001

2828. SAUTEED SHAD ROE with BACON-BUTTER SAUCE and FRISEE

serves four 


4 slices bacon (preferably double-smoked), cut crosswise into 1/8-inch-thick slices
1/2 cup chicken stock
4 tablespoons cold unsalted butter, cut into small pieces
fine sea salt and freshly ground white pepper
1 pair shad roe (preferably jumbo)
wondra flour, for dusting
2 tablespoons grapeseed oil
1 tablespoon balsamic vinegar
1/4 teaspoon chopped garlic
2 tablespoons extra-virgin olive oil
1 head frisee

Make the sauce: Place bacon in a medium skillet, and cook over high heat until bacon is golden and just crisp. Remove 2 tablespoons bacon, and drain on a paper towel-lined plate; set aside. Continue cooking the remaining bacon until very crisp but not blackened. Transfer to a fine sieve; discard bacon fat. Transfer crisp bacon to the jar of a blender.

Meanwhile, in a small saucepan, bring chicken stock to a boil over high heat. Add butter, piece by piece, whisking constantly until incorporated. Add the chicken-stock mixture to the blender, and blend on high speed until bacon is pureed. Season with salt and pepper. Set aside in a warm place until ready to serve.

Cook the shad roe: Preheat the oven to 400 degrees. Using a sharp knife, trim shad roe, and divide into 2 pieces, being careful not to tear the membrane. Pour flour into a shallow bowl, and season with salt and pepper; dust pieces lightly with the flour.

In a medium nonstick ovenproof saute pan, heat grapeseed oil over medium heat. Add shad roe, and cook until golden, 2 to 3 minutes. Turn, and transfer the saute pan to the oven until roe is cooked through, 3 to 4 minutes. Remove from saute pan, and set aside while preparing salad.

Make the salad: In a large bowl, combine vinegar, garlic, 1/4 teaspoon salt, and a pinch of pepper. Whisk to combine. Slowly add olive oil, whisking constantly, until combined. Add frisee and the reserved bacon; toss to combine.

To serve: Slice the shad roe crosswise on the bias into 1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce over, and serve immediately with the frisee salad on the side.


bacon recipe courtesy of: Chef Eric Ripert, Le Bernardin, 155 W 51st Street, New York, New York 10019; Martha Stewart Living Television

2827. CREAMY PAPPARDELLE with LEEKS and BACON

makes six servings


2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2" pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

bacon recipe courtesy of: Sara Jenkins, Bon Appétit, February 2013

2826. SPRING ONIONS, FAVA BEANS and BACON

makes four servings 


1 lb broad beans, fresh and peeled 
2 oz smoked bacon 
6 spring onions 
2 cloves of garlic 
1 egg 
1 lemon 
parsley
extra-virgin olive oil
salt and pepper

Sauté the unpeeled garlic cloves in a pan with a little extra virgin olive oil. Add the bacon and let brown. Then add the fava beans, spring onions, peeled and sliced, a little grated lemon peel, salt and pepper. Cover and stew for about 25 minutes. Then remove the garlic, break an egg into the pan and remove from the heat. Mix well and finish with a bunch of minced parsley.


bacon recipe courtesy of: Academia Barilla, USA, 1200 Lakeside Drive, Bannockburn, IL 60015; Largo Piero Calamandrei, 3/A, (c/o Barilla Center), 43121 Parma, Italy

2825. BACON, ITALIAN SAUSAGE, and BEAN SOUP

makes 4 to 6 servings


4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish

Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.


bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine