2883. DARK CHOCOLATE WHISKEY BACON CUPCAKES

1 package of bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
1/2 cup vegetable oil
8 oz. cream cheese
1 cup powdered sugar
1 shot of whiskey

These are things you’ll want to do first: Preheat your oven to 375 degrees F. Brew one strong cup of coffee. Cook your bacon until browned and crispy. Drain the bacon, cool on a paper towel, crumble and set aside. Mix together a cup of buttermilk and a tablespoon of lemon juice or vinegar if you have it. Let it do its thing for five minutes.

Start the cupcakes: While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a tiny well in the middle and gently pour in eggs, coffee, buttermilk and oil. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir it up until it’s become blended – no more, no less. Set aside some bacon strips to use as garnish, then crumble the rest to the batter. Divide the batter amongst the cups evenly. Bake for 15-20 minutes. Then release the cupcakes from the pans and let cool over a wire rack.

Now comes the whiskey icing: 8 oz of cream cheese, a cup of powdered sugar and a shot of Jack Daniels whipped at high speed. Add more whiskey and cream cheese to taste. Spread icing out over cupcakes, then add bacon garnish. Serve.


bacon recipe courtesy of: NoBakeLeni, Whiskey Bacon, May 1, 2012

2882. SPRING ONION CRESPELLE (CREPES) wiht BACON and MUSHROOM RAGU

yields four servings 


10 grams dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes. 
1 tablespoon olive oil 
1 red onion, finely chopped 
3 rindless bacon rashers, finely chopped 
100 grams fresh shiitake mushrooms, sliced 
200 grams Swiss brown mushrooms, sliced
1/2 teaspoon dried thyme or dried oregano 
1 cup (150 grams) plain flour
1 1/4 cups (310ml) milk 
3 eggs, lightly beaten
2 spring onions, very finely chopped
25 grams unsalted butter, chopped into 8 pieces

Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.

Sift plain flour and 1 tsp salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.

Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.

To serve, spoon the ragu into the crespelle and fold to enclose.


bacon recipe courtesy of: Kate Tait, delicious., May 2006 

2881. AGAVE and BOURBON SMOKED BACON

2 ounces kosher salt (about 1/4 cup)
1 teaspoon pink curing salt
1/4 cup coconut palm sugar
1/4 cup raw agave nectar
1 5 to 6 pound pork belly
4 cups bourbon whiskey

Curing directions: If necessary, defrost your pork belly in the refrigerator. You cannot cure frozen pork! Combine the salt, pink salt and sugar in a bowl and mix well. Rub this mixture over the entire surface of the belly. Place pork belly in a 2 gallon Ziploc bag or shallow container. (The salt will make the pork release water creating a brine). Pour the agave nectar over the pork belly. Make sure it’s distributed evenly on all sides of the pork belly. Refrigerate, turning the pork, and redistributing the cure every day for seven days. Remove the pork from the cure, rinse thoroughly, and pat dry. Place it on a rack set over paper towels in the refrigerator and allow to dry, uncovered for 12-24 hours.

Smoking your pork: Set your smoker to 200 degrees. I used maple wood pellets for smoking. Hickory, apple, or pecan would work, too. Fill your water dish with four cups of your favorite bourbon or whiskey. Place your pork belly in your smoker and cook it until the pork reaches an internal temperature of 150 degrees, about 3 hours. Remove from smoker and let cool slightly when it’s cool enough to touch. If your pork belly has skin on it, cut it off leaving as much fat as possible. Allow to cool, then wrap in plastic wrap and refrigerate or freeze until ready to slice and use.


bacon recipe courtesy of: Anne-Marie Nichols, This Mama Cooks!, August 9, 2011

2880. HEARTY CAVOLO NERO, BORLOTTI BEAN and SMOKED BACON SOUP

serves 4-6 

150 grams smoked bacon cut into small lardons

1 clove of garlic crushed

1 carrot, 5mm dice

1 large white onion, 5mm diced

150 grams leek, 5mm dice

150 grams celery, 5mm dice

250 grams butternut squash, 5mm dice

240 grams borlotti beans

100ml dry white wine

1.2 liters vegetable or white chicken stock

100 grams cavalo nero shredded

50ml olive oil

salt and freshly cracked black pepper

Prepare the bacon and vegetables: Cut the bacon into small lardons, I normally buy a chunky piece of bacon or pancetta, the smokey flavour is essential for the extra hearty taste. Wash the vegetables and cut the peeled carrot into roughly 5mm dice (you do not need to be precise with the measurements I'm only giving you an indication of the rough size required),  and do the same with the celery, onions, leek and butternut squash. Shred the cavalo nero and set aside.

If you used tinned borlotti beans then drain them; alternatively if you used dried borlotti beans soak them over night in 3 times the weight in water and cook them until tender before adding them to the soup.

Heat a large saucepan with the half  the oil and saute the bacon until golden brown, remove the bacon from the pan and return the pan to the heat.

Saute the carrots, onions, crush garlic, celery and butternut squash until golden in the remaining oil with a bit of seasoning, not too much, as the bacon is salty.

Return the smoked bacon to the pan and deglaze with the white wine, cook until all the caramelised bits that got stuck to the pan have dissolved and the wine becomes glossy around the vegetables.
Add the stock and bring the soup to a gentle simmer, cook for about 15 minutes, add the drained cooked borlotti beans.

Bring the soup back to the simmer and simmer for 10 minutes, add the shredded cavalo nero and simmer for a further 6 minutes, taste and adjust the seasoning if needed.

Serve this hearty broth with buttered chunky bread and lots of grated Parmesan cheese.


bacon recipe courtesy of: Madalene Bonvini-Hamel and Ross Pike, The British Larder: Inspirational recipe diary, October 22, 2009

2879. LAGER-STEAMED CLAMS with APPLEWOOD-SMOKED BACON

serves four


3 pounds steamer clams
1 12-ounce can lager
4 strips applewood-smoked bacon, chopped in half-inch chunks
1 medium onion, diced medium
3 large garlic cloves, minced
2 teaspoons fresh thyme, minced
sea salt and cornmeal for cleaning

Several hours before cooking, place clams in a large bowl; add cold water to cover, plus a few tablespoons of sea salt and a fistful of cornmeal to dislodge the sand in the clams. Let the steamers soak while refrigerating, changing the water mixture once or twice. Before cooking, rinse steamers under cold water, scrubbing the shells lightly with a stiff brush.

Heat a Dutch oven over medium heat. Add bacon and cook until lightly browned, about 5 minutes. Remove all but 1 tablespoon of bacon fat from pot.

Add onion to pot, and sauté until soft and translucent, about 3 minutes. Add garlic and thyme, sautéing 1 minute more. Pour in beer, and bring to a boil. Add clams and cover tightly; raise heat to medium-high, and steam 6 to 8 minutes, or until clams just open.

Use a slotted spoon to transfer clams, bacon and onion to individual serving bowls. Discard any unopened clams. Pour broth through a fine sieve into a medium bowl to remove any lingering sand.

Pour broth over clams and serve with crusty bread.


bacon recipe courtesy of: Laraine Perri, DRAFT Magazine

2878. BEEF and BACON SATAY

makes eighteen


12 oz. lean beef

12 oz. unsmoked bacon rashers
1 onion, finely chopped
Finely grated peel and juice of 2 lemons
4 tablespoons ground coriander
2 tablespoons ground cumin 

7 oz / ¾ cup crunchy peanut butter
4 fl oz / ½ cup groundnut oil
2 tablespoons clear honey
4 courgettes (zucchini)
Spring onion tassels, to garnish

Cut beef into 1 inch cubes. Put in a shallow dish. Trim bacon rashers; halve lengthwise. Stretch bacon rashers on a work surface with a round-bladed knife drawn flat along each rasher. Roll each up tightly along its length and add to dish with the cubed beef. Mix together the onion, lemon peel and juice, coriander, cumin, peanut butter, oil and honey. Pour over beef and bacon and marinate for at least 1 hour, basting occasionally. Soak 18 bamboo skewers in water for 1 hour. Peel courgettes (zucchini), cut in half lengthwise and then into ½ inch chunks. Alternately thread beef cubes, bacon rolls and courgette (zucchini) chunks onto skewers. Barbecue on rack over hot coals for about 20 minutes, turning frequently. Serve with boiled rice and garnish with spring onion tassels.

bacon recipe courtesy of: A Chefs Help

2877. RUTABAGA SOUP with BACON and SAGE

yields 6-8 servings


2 tablespoons unsalted butter
1 medium-large onion, diced
salt
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
white pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves

Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.

Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.

 

 

bacon recipe courtesy of: Florence Fabricant,"Root Vegetables and Thanksgiving, a Match Made in Heaven," The New York Times, November 14, 2012

2876. ESCALOPE of CHICKEN with SAGE and BACON

serves four


4 boneless skinless chicken breasts

12 sage leaves
24 slices cured bacon
little olive oil
little freshly squeezed lemon juice

For the dressing
4oz. black olives
handful basil leaves, coarsely torn
7oz. tomatoes, peeled, deseeded and diced
7oz. red onions, diced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
risotto or new potatoes, to serve

Cut each chicken breast into three equal pieces, cover with clingfilm and bash with a meat tenderiser or heavy-based pan. (You don’t want to beat them wafer thin, but bashing prevents the meat shrinking during cooking). Remove the clingfilm. Place a sage leaf on each piece of chicken and wrap in two slices of cured bacon (so the bacon holds the sage leaf in place). Put a little olive oil in a pan and fry the chicken for about 15 to 20 minutes, turning frequently, or until golden and cooked through. Season with a knob of butter, some freshly ground black pepper and a little freshly squeezed lemon juice. To make the dressing, mix together all the ingredients in a bowl. Place the risotto or new potatoes in the centre of each plate, spoon the black olive and red onion dressing around, arrange the chicken on top and serve at once.

bacon recipe courtesy of: Woman & Home

2875. TARTE FLAMBEE with SMOKED BACON, CREME FRAICHE and REBLOCHON

serves four


250 grams unbleached white bread flour, plus more for dusting
1 teaspoon fresh yeast
1 teaspoon golden caster sugar
olive oil
6 tablespoons crème fraîche
½ red onion, very thinly sliced
200 grams smoked lardons, or use smoked streaky bacon, cut into quite thick pieces
100 grams reblochon cheese, thinly sliced

Put 50 grams of the flour in a bowl with the yeast, sugar, 1 tablespoon  olive oil and 4 tablespoons water. Mix and leave for 1 hour, until the mixture is bubbly and doubled in size.

Put in a food processor and, with the machine running, gradually add the remaining flour and 2 teaspoons salt. Add just enough water to make a soft but not sticky dough (about 2 tablespoons). You can also do this by hand.

Heat the oven to 200C/fan 180C/gas 6. Roll the dough out thinly into a square or round about 30cm and put on a baking tray. Spread the dough with the crème fraîche, followed by the onions and bacon, making sure to go all the way to the edge with all the ingredients. Season well with black pepper.

Bake for 20 minutes, until the tart is golden and the base crisp. Top with the reblochon and pop back into the oven for 3 minutes until the cheese has melted.


bacon recipe courtesy of: John Torode, olive magazine, May 2011

2874. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE

yields two servings


3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion

Preheat the oven to 375° F.

Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.

Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.

Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.

In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.

Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.


bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012

2873. TRIPLE-CHEESE SPINACH MANICOTTI with BACON

makes six servings 


12 manicotti shells, uncooked
4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. extra-lean ground beef
1 8 oz. package neufchatel cheese, softened
1 10 oz. package frozen chopped spinach, thawed, squeezed dry
1/2 cup shredded mozzarella cheese
1/2 teaspoon each dried basil and oregano leaves
1 24 oz. jar spaghetti sauce
1/2 cup water
1/2 cup shaved parmesan cheese 

Heat oven to 350ºF. Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs. Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13x9-inch baking dish; top with shells. Add water to spaghetti sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil. Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.


bacon recipe courtesy of: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093

2872. BACON, EGG and CHEESE CROQUE-MONSIEUR

serves two

 

 

2 tablespoons softened unsalted butter

4 slices country-style white sandwich bread

2 eggs

salt and freshly ground pepper, to taste

1/4 cup roughly chopped crispy fried bacon

2 slices sharp white cheddar cheese

 

Preheat an electric croque-monsieur maker according to the manufacturer's instructions.

Butter one side of each bread slice. Lay 2 bread slices, buttered side down, on the preheated croque-monsieur maker. Crack an egg onto each slice, and season with salt and pepper. Arrange equal amounts of bacon and cheese over each egg, then top each with one of the remaining bread slices, buttered side up.

Close the lid and cook the sandwiches according to the manufacturer's instructions until the egg is cooked to your liking.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately.

 

 

bacon recipe courtesy of: Williams-Sonoma Kitchen, Williams-Sonoma

2871. PARTRIDGE with BACON and RED CHARD

serves four 


splash of vegetable oil

100 grams butter
sprig of thyme
garlic clove, crushed
4 whole partridges, gutted and oven ready
300 grams red chard
100 grams streaky bacon, chopped
small onion, chopped
pinch of salt
½ teaspoon peppercorns, crushed

Add the vegetable oil to a large frying pan with at least two-thirds of the butter and heat on medium until it starts to foam and turn golden brown. Add the thyme and garlic. Season the partridges with salt and pepper inside and out, then remove the breasts from the bone. Place the breasts in the pan, turning and basting for at least five minutes. When they have coloured, put them in a preheated oven at 200C/gas mark 6 for seven minutes. Remove woody stalks from the chard and cut into small pieces. Add the remaining butter to another pan with the bacon and onion and saute for two minutes. Remove partridges from the oven, check they are done, then rest. Add the chard and a splash of water to the pan. Saute the vegetables and bacon for three minutes before serving with the partridge breasts.


bacon recipe courtesy of: Angela Hartnett, The Guardian, November 14, 2012; Murano, 20 Queen Street, London, UK

2870. ARTICHOKE, BACON and NEW POTATO STEW

yields 4-6 servings


1 pound new potatoes
2 strips thick bacon, cut into ½-inch crosswise strips

1 tablespoon minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water
3/4 cup water
1/2 cup cream
Salt
2 tablespoons minced chives

Steam the potatoes until tender, about 15 minutes, and set aside. When cool enough to handle, cut into quarters or bite-sized pieces. Fry cut-up bacon in a dry skillet over medium heat until brown, about 10 minutes. Discard all but about 1 to 2 teaspoons of fat and add the shallots. Cook until the shallots are fragrant and tender, about 3 minutes. Add the artichokes and the water, cover tightly, and cook until the artichokes are tender, 10 to 15 minutes. Remove the lid, increase the heat to high and cook, stirring, until the liquid has reduced to traces of syrup, about 5 minutes. Add the cut-up potatoes and stir to coat with juices. Add the cream and salt to taste and continue cooking over high heat until the cream has thickened and reduced enough to coat the potatoes and artichokes lightly, about 5 minutes. Remove from heat and stir in the minced chives before turning into a serving bowl.


bacon recipe courtesy of: Los Angeles Times, March 2, 2013

2869. BACON CHEDDAR RANCH PASTA SALAD

serves four


3 cups bow-tie pasta, uncooked
⅔ cup cheddar cheese crumbles
6 slices cooked bacon, diced
2-3 small tomatoes, seeded & diced
⅔ cup fresh broccoli, chopped
⅔ cup red onions, diced
⅓ cup black olives
½ cup mayonnaise
½ cup creamy ranch dressing
1 clove garlic, minced
½-1 teaspoon oregano

Cook pasta until al dente. Be careful not overcook. Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl. Add in the bacon, broccoli, red onions, black olives, and tomatoes. Toss to combine. In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano. When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.


bacon recipe courtesy of: Divas Can Cook, June 26, 2012

2868. BORLOTTI BEANS with ROSEMARY and BACON

serves four 


8.78 fl oz (fluid ounces) dried pulses 
2 rashers bacon 
1 sprig rosemary, fresh or dried
1 leek, cleaned and cut into 1/2inch squares
1 clove garlic 
2 tablespoons chicken stock (or veal stock) 
1 tablespoon fresh herbs (parsley and chives) 
¼ lemon

Soak pulses overnight Saute leeks and bacon for 5 minutes in a hot saucepan. Add rosemary and garlic and cook until leeks are soft and silky. Add 2 tbsp stock and allow to cook until just a little liquid remains. Place this mixture into your serving dish. Cook beans in clean water until done. Rinse the beans quickly and add to leek and bacon mixture whilst still warm. Squeeze the juice of the 1/4 lemon over it, add the fresh herbs and mix everything together. Season to taste.


bacon recipe courtesy of: Nigella Lawson

2867. BACON-WRAPPED BLUEFISH

serves four


4  5-oz. skinless, boneless bluefish filets
Kosher salt and freshly ground black pepper, to taste

8–12 slices bacon

8 sprigs thyme

3 tablespoons extra-virgin olive oil

 

Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside.

 

Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.

 

 

bacon recipe courtesy of: Saveur, Issue #130

2866. BEEF STEW with BACON

serves six


4 oz. thick-cut bacon, chopped
3 tablespoons flour
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
3/4 lb. fresh cremini mushrooms, halved if large
1/2 lb. baby carrots
1/2 lb. frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary 

Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.

Brown the beef: In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.

Cook the stew: Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.


bacon recipe courtesy of: Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas; Oxmoor House, 2007

2865. MINI APPLE PIES with BACON

4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup all-purpose flour
1 refrigerated pie crust, softened as directed

1 tablespoon cornstarch
4 slices bacon, crisply cooked and crumbled 

Heat oven to 400°F. In 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 1 tablespoon of the sugar, 1/4 teaspoon of the cinnamon and the salt. Cook about 5 minutes longer or until tender. Cool. Cut remaining 2 tablespoons butter into small pieces, then mix with flour, remaining 1/4 teaspoon cinnamon and 1/4 cup sugar. Rub ingredients together or use fork to mash together until crumbly. Add crumbled bacon. Sprinkle flour lightly on work surface. Unroll crust on work surface. Using 4-inch round cutter, cut dough into 7 circles. Gently press dough rounds into muffin cups, being careful not to stretch the dough too much. Sprinkle bottom of each dough cup with cornstarch. Spoon apple mixture into each dough cup; top with bacon mixture. Bake 10 to 15 minutes or until pie crust is golden brown. 


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste; Pillsbury

2864. ROASTED EDAMAME SALAD with BACON

12 oz. frozen shelled edamame, about 2 cups
1/2 cup fresh or frozen corn kernels
1/4 cup finely diced scallion
2 cloves garlic, pressed
1-2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 fresh tomatoes, about 1 cup seeded and chopped
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar
3 strips of thick bacon

Mix together the edamame, corn, scallion, garlic, olive oil, salt and pepper on a heavy cookie sheet. Roast in a 425 degree F oven for 15-20 minutes, stirring half way through. Scrape the roasted vegetables into a bowl. Cut open the tomatoes and squeeze out the watery seedy parts. Add the tomato, basil and red wine vinegar to the edamame. Mix and refrigerate until ready to eat. The salad can be served warm all the way up to cold out of the fridge, depending on what you like. Right before serving, cut 3 slices of bacon into strips and fry in a pan until crispy. Plate the salad with the bacon on top.


bacon recipe courtesy of: Making Life Delicious ™, September 20, 2010

2863. VEAL ROLLS with BACON and GROUND BEEF

serves six


6 slices of veal breast or rump roast
9 oz. ground beef
1 thick slice of bacon
6 sprigs fresh parsley
4 tablespoons olive oil
1 onion
1 tablespoon all-purpose flour
3/4 cup white wine
1 bay leaf
salt

Season the veal slices with a little salt on both sides, then divide the ground beef among the slices, placing it on top and pressing it down gently. Cut the bacon into 6 strips. Put a strip of bacon and a parsley sprig in the middle of each slice. Roll up each slice of veal and tie it with fine kitchen string. Heat the oil in a pan. Add the veal rolls and cook, turning frequently, until browned all over. Remove from the pan, drain, and set aside. Add onion to the pan and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the wine, a little at a time, then stir in 3/4 cup water. Add the bay leaf, return the veal rolls to the pan, and add 3/4 cup water to cover them. Season with salt and bring to a boil. Lower the heat to medium, cover, and cook for 1 to 1 1/4 hours. Lift the veal rolls out of the pan, remove and discard the string, and place the rolls on a warm serving dish. Remove the bay leaf. Pass sauce through a food mill or process in a food processor, then pour over the meat.


bacon recipe courtesy of: 1080 Recipes by Simone and Inés Ortega; New York: Phaidon Press Limited, 2007; page 606.

2862. FULLY LOADED BACON-WRAPPED HOT DOGS

yields four servings


4 hot dogs with about 40 calories and 1g fat or less each

4 slices center-cut bacon
1 cup sliced onion
1 cup sliced red bell pepper
1 jalapeno pepper, seeded and sliced into strips (not rings)
2 tablespoons fat-free mayonnaise
4 light hot dog buns
4 teaspoons yellow mustard

 

Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.

 

Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.

Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.

Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.

Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.

Evenly distribute veggie mixture among the dogs.

 

 

bacon recipe courtesy of: "Edible Idols: Bacon and Peanut Butter," Hungry Girl, 2011; Food Network

2861. YOGURT PASTA with BACON and SNAP PEAS

serves 4-6


1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives

Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).

Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.

Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.

Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.

To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).

If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012

2860. EEL with SAGE and BACON

8 pieces of eel, 3 to 4 inches each

2 tablespoons lemon juice

2 tablespoons vegetable oil

1/2 pint (300ml) red wine

1 large onion, peeled and chopped

2 tablespoons fresh parsley

whole sage leaves

bacon rashers, enough to wrap the eel

1 egg yolk

2 tablespoons cream

 

Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley. Leave to marinade for an hour or so. Remove eel from the marinade and wrap in sage leaves and then bacon. Either place these pieces with the join side down into your crock pot or skewer with a cocktail stick or tie with string. Pour the marinade over the pieces. Cook on Low for 4 to 6 hours. Combine the cream and egg yolk and mix into the sauce. Allow it to reheat for 15 mins or so. If you prefer, you could thicken the sauce with cornflour or cornstarch.

 

 

bacon recipe courtesy of: Miau Wantz Her Fillet, May 2, 2010

2859. BEEF and BACON BUNDLES with WORCESTERSHIRE GRAVY

serves eight


8 slices smoky, black pepper bacon
8 slices beef round (about 1 3/4 pounds), pounded very thin
Kosher salt and coarse black pepper
1 onion, very finely chopped
2 cloves garlic, very finely chopped
1 bundle flat leaf or curly parsley, chopped
toothpicks
3 tablespoons butter, divided
2 tablespoons flour
1 1/2 cups beef consommé or stock
1/2 cup whole milk
2 tablespoons Worcestershire sauce
2 pounds thin-skinned potatoes, halved or quartered
1 pound green beans, trimmed and cut in half

Bake the bacon on a slotted pan at 375ºF until lightly crisped, about 10 minutes. Remove and cool to handle. Season the thin beefsteaks with salt and pepper. Arrange a slice of bacon on each and top each with a small handful of onion, a pinch of garlic and some parsley. Roll and secure each bundle with a toothpick. Melt 2 tablespoons butter in a Dutch oven over medium to medium-high heat. Brown the meat bundles evenly; remove to a plate. Add another tablespoon butter to the pan and sprinkle in the flour. Whisk for 1 minute, then whisk in the consommé or stock, milk and Worcestershire sauce. Add the meat back to the pan and reduce the heat to a low simmer. Cover and simmer for 75-90 minutes, until tender. Boil the potatoes in salted water to tender, 15 minutes. In the last 5 minutes, add the green beans to the pot to cook along with the potatoes. Remove the meat bundles to a platter. Remove the toothpicks and drizzle a little gravy over top. Toss the drained potatoes and beans with the remaining gravy and serve alongside the the beef bundles.


bacon recipe courtesy of: Rachael Ray.com, November 9, 2012

2858. BACON-WRAPPED PERSIMMONS with BLUE CHEESE and BALSAMIC-HONEY GLAZE

Persimmons:
12 slices of thinly-sliced bacon
4 ounces firm blue cheese
4 medium Fuyu persimmons cut into eight 1/2-inch wedges
Toothpicks (soaked in water to prevent burning in the oven)

Balsamic Glaze (optional):
1/3 cup aged balsamic
2 tablespoons honey

Preheat oven to 350° F. 

Cook Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 6-8 minutes). Cool and cut bacon into 2 1/2 inch pieces to wrap around fruit. 

Prepare Persimmons: Cut the cheese into 24 small wedges. Put a piece of bacon on the work surface and place a persimmon on top. Then put a wedge of blue cheese on top of persimmon. Wrap with the partially cooked bacon around the persimmon and fasten with a toothpick.

Broil Persimmons: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter.

Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over the plated persimmons.


bacon recipe courtesy of: Parties That Cook, 601 Minnesota Street, Suite 115, San Francisco, CA 94107

2857. GRILLED CHEESE SANDWICH with PEPPER JACK and BACON OIL

makes one sandwich


2 slices soft white bread

2 teaspoons bacon flavored oil
2 slices pepper jack cheese

 

Brush both sides of both slices of bread with the bacon oil. Place the cheese on top of one slice and top with the other slice of bread.

Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 1 minute on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

 

 

bacon recipe courtesy of: Mary Giuliani, "Modern Comfort," Barefoot Contessa, Food Network

2856. EGG and JALAPENO BACON CHILE RELLENO

3 whole eggs, scrambled
2 tablespoons fresh salsa
2 slices cooked bacon (jalapeno if available) diced
1 oz. cooking spray
2 oz. jack cheese, shredded
1 medium poblano pepper, roasted, peeled and seeds removed

Roast, peel and seed pepper and keep warm while preparing filling. Heat a non stick pan and spray generously with cooking spray. Add eggs, bacon and salsa and cook stirring constantly until scrambled. Sprinkle with cheese and allow to melt. Turn eggs onto plate and lay warm pepper over top, making sure split side wraps around eggs. Drizzle with sour cream and serve alongside hash browns or breakfast potatoes.


bacon recipe courtesy of David Wells, KSTU Television, Fox 13 News, 5020 Amelia Earhart Drive, Salt Lake City, Utah 84116, April 16, 2012

2855. CHICKWEED PIE with BACON

makes 6-8 servings


1 10-inch pie crust
3 cups chopped chickweed
1 cup diced slab bacon
1/2 cup finely chopped onion
3 large eggs
1 1/2 cups sour cream 
1 tablespoon all-purpose flour
1/2 teaspoon grated nutmeg

Preheat oven to 325 degrees. Line a 10-inch pie dish with crust and make a raised border around the rim to prevent filling from overflowing during baking. To prepare chickweed, remove all leaves, twigs and root ends, reserving only the greenest, leafiest parts. Rinse thoroughly in a colander and gently dry with paper towels. Bunch the chickweed together into a ball and chop it with a sharp knife until reduced to a confetti texture. Measure, then put chickweed in a large bowl. Fry diced bacon in a skillet until it begins to brown, then add onion. Cook about 3 minutes, or until onion wilts. Using a slotted spoon, transfer bacon and onions to bowl with chickweed. Discard drippings from pan. In a separate bowl, beat eggs until lemon colored, then add sour cream, flour and nutmeg. Add egg mixture to chickweed, onions and bacon. Spread filling evenly in the pie shell and pat down firmly with a spoon. Bake 45 to 50 minutes, or until pie has set in center and top looks golden.


bacon recipe courtesy of: William Woys Weaver, Mother Earth Living, February/March 2008; Pennsylvania Dutch Country Cooking by William Woys Weaver, Abbeville Press, 1993

2854. BACONY ROASTED CHICKPEAS

makes about two cups


2 15-ounce cans chickpeas (rinsed, patted very dry)
3 coarsely chopped bacon slices
2 bay leaves
Kosher salt
freshly ground black pepper
seafood seasoning (such as Old Bay)

Toss two 15-ounce cans chickpeas (rinsed, patted very dry) with 3 coarsely chopped bacon slices and 2 bay leaves on a rimmed baking sheet; season with kosher salt and freshly ground black pepper. Roast at 375°F, stirring occasionally, until chickpeas are crunchy, 60-70 minutes. Toss with a spoonful of seafood seasoning (such as Old Bay). 

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, March 2013

2853. GRILLED YOUNG OCTOPUS with BACON GARNISH and FRISEE and MUSTARD VINAIGRETTE

serves 6-8 


Octopus

1 young octopus, about 3 lbs in size, cleaned and trimmed, beak and viscera discarded
Mirepoix of leek, carrot, celery, parsley, onion
1 tablespoon sea salt
1 teaspoon black peppercorns
1 cup chopped tomato
2 cups white wine
3 cups boiling water

Vinaigrette
6 tablespoons Dijon mustard
4 tablespoons cider vinegar
1/4 cup hazelnut oil
1/4 cup peanut oil
1/2 cup cream
4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
3 tablespoons chopped chives

Bacon
1/2 lb. slab cherry wood smoked bacon
1/4 cup brown sugar

Rinse octopus and place in large pot with all the remaining ingredients except the water. Bring to a boil, add water, lower heat to maintain a simmer and cover, cooking for about 100-120 minutes until tender.

Let octopus cool in liquid, storing in fridge until ready to use. Cut off individual legs, slice head in eights. Let come to room temperature, brush with olive oil, season well, and slowly grill to lightly char the octopus and heat through.

Place on plate, nestling a portion of dressed salad in the "curled arm" of the octopus. Drizzle some extra sauce on the plate.

To make the vinaigrette, first whisk together the mustard and vinegar. Add the oils, blending well, and then blend in the cream. Adjust for seasoning and reserve.

Toss the greens in a bowl with enough sauce to cover well. Divide onto 4 plates. Garnish with ground pepper and the chives. Serve.

Cut the bacon into pinky tip-sized lardons, small rectangles. Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, tip off the fat, put pan back on heat, add sugar and toss until caramelized. Spill out onto no-stick tray and garnish salad while still warm.


bacon recipe courtesy of: Andrew Zimmern; The Dr. Oz Show, December 5, 2011