2913. MACARONI and CHEESE BAKE with BACON and COTTAGE CHEESE

makes six servings


1 lb. cooked elbow macaroni drained
3/4 lb. medium sliced cheddar or american cheese
1-1/2 cups whole milk
1 medium chopped yellow onion
4 oz. crispy cooked bacon, crumbled
3 tablespoons flour
1 4 oz. jar chopped pimentos
1 4 oz. can chopped mild chilies
3 tablespoons chili sauce
12 oz. small curd cottage cheese
3 tablespoons salted butter

Melt butter, saute onion till softened, add flour to make rue. Add milk 1/2 cup at a time while stirring and add sliced cheese slowly to make a rich thick cheese sauce. Fold in chilies, Sambal, pimentos, bacon, and cottage cheese, stirring gently till just mixed. Layer macaroni then sauce in a 9x13 baking dish and bake 45 minutes or until sauce is mostly absorbed. Cool to desired temperature, cut in squares and serve.


bacon recipe courtesy of: nick1126 (member), Epicurious.com, December 25, 2012

2912. NAVY BEAN BACON CHOWDER

yields six servings 


1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon 
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces 
1 rib celery, chopped 
1 cup chopped onion 
1 small turnip, cut into 1-inch pieces 
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth 
1 cup milk

Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.


bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183

2911. BACON BROWN RICE RISOTTO

serves 4-6


1/2 pound bacon (about 5 slices)
1 medium yellow onion, chopped
1 1/2 cups medium grain brown rice
1/3 cup dry white wine
4 cups low-sodium vegetable stock
6 cups water
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup fresh chives, chopped

In a large kettle or covered pot, bring the stock and water to a simmer. In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Using tongs, remove the bacon from the pan. Add the onion and rice to the pan and stir to coat with the bacon grease. Allow to cook for 3-4 minutes, or until the rice begins to toast. Add the wine and stir until it is reduced by half, about 3 minutes. Decrease the heat to medium-low. Add the water and stock one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 10 cups of liquid. Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted. Serve topped with fresh chives.


bacon recipe courtesy of: Julie, Savvy Eats, June 8, 2011

2910. SALSA VERDE PIZZA with GOAT CHEESE and BACON

makes one large pizza, serving four 


2 cups (10 ounces) all-purpose flour

1/4 teaspoon instant or rapid-rise yeast
1 teaspoon salt
1/2 cup room-temperature water
1/3 cup beer
A few tablespoons good-quality olive oil
2/3 cup roasted tomatillo salsa
A couple of very thin slices of red onion
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
3 slices bacon, cooked until crisp and coarsely crumbled

2 tablespoons grated Mexican queso anejo, Romano or Parmesan
A handful of cilantro leaves 

Make the dough: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and  beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours. 

Form, bake and serve the pizza: Heat the oven to 500 degrees. Generously oil a 13 x 18 rimmed baking sheet (what’s called a “half sheet pan”). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into an even rectangle about 9 by 13 inches.

Spread on the sauce, leaving a 1-inch border around the outside. Scatter on the bacon, sliced onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.

Sprinkle with queso anejo and cilantro leaves, cut in squares and carry to your lucky guests.


bacon recipe courtesy of: Rick Bayless, Mexico—One Plate at a Time, Season 8

2909. MINI BACON, FIG, and GOAT CHEESE PIZZAS

yields four servings


4 mini, whole wheat pitas
3 oz. goat cheese
4 figs, thinly sliced
2 tablespoons real bacon bits
1 cup arugula
1 tablespoon honey
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees. Place a sheet of aluminum foil over a small cookie sheet or baking tray, and spray with nonfat cooking spray. Place pitas on baking sheet. Spread goat cheese evenly amongst the pitas. Top with figs and bacon bits. Bake oven for about 10 minutes, or until the edge of the pita starts to brown and crisp. In the meantime, heat honey and vinegar in s small saucepan, and warm until well combined and heated through. Remove pizzas from oven and top evenly with arugula. Then drizzle with the honey vinegar glaze and put back in the oven for about another 5 minutes, or until the arugula just begins to wilt.


bacon recipe courtesy of: LaaLoosh, June 28, 2012

2908. BACON MUSHROOM CALZONES

yields two servings


1/3 of pizza dough
6 slices of fried bacon
1/4 cup sliced olives
4 large sliced sauteed mushrooms
2 anchovies (optional)
1 cup shredded mozzarella cheese
1 egg for egg wash
marinara sauce (optional)

Preheat oven to 400 F degrees. Divide the pizza dough in half, to make two calzones. Roll out the dough into a circle so that it’s about 1 foot in diameter. Place the mozzarella cheese on half of the dough, top with bacon and olives. Usually I saute my mushrooms first, but you can omit this step and place the olives on top of the cheese and bacon and if you are using the anchovies add it now. Fold the half of the dough with no ingredients over the half with the ingredients and roll up the ends, or press them with a fork. Add a little bit of water if you need them to stick together. Brush the calzones with egg wash. Bake for about 20 to 25 minute, or until nice and golden brown. Serve with marinara sauce.


bacon recipe courtesy of: Jo Cooks, August 21, 2011

2907. BACON-WRAPPED APRICOTS with CRANBERRY GLAZE

makes 24 appetizers

2 teaspoons cornstarch mixed with 2 teaspoons water
3/4 teaspoon whole-grain mustard
1 1/2 teaspoons packed brown sugar
1/2 teaspoon ground nutmeg
12 slices maple-cured bacon, halved crosswise
24 dried apricots
1 1/2 cups cranberry juice

Boil cranberry juice in medium saucepan over high heat until reduced to 1 cup. Whisk in cornstarch, brown sugar, mustard and nutmeg. Bring to a boil over medium heat and boil 1 minute until thickened. Cool to room temperature. Reserve ½ cup of the glaze.

Meanwhile, line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray. Wrap bacon halves around apricots and secure with wooden pick. Brush with glaze and place on wire rack.

Broil 3 to 7 minutes, or until bacon in browned, turning once. Serve warm with reserved glaze.


bacon recipe courtesy of: Ocean Spray, One Ocean Spray Drive, Lakeville-Middleboro, MA 02349

2906. APPLE SAUCE with BACON

serves four


2 pounds apple, fresh and very sour
1 cup water
1 to 2 tablespoons sugar
3 sprigs fresh thyme
300 grams of apple-smoked bacon
salt and freshly ground pepper

Peel and dice the apples. Put the apples, water, sugar, and thyme into a large saucepan, bring to a boil, and then reduce to simmer for 20 minutes or until it is like a thick apple sauce. Cut the bacon into cubes. Fry the bacon until golden, then take 1 tbsp of the bacon fat and add to the apple sauce, season the applesauce with salt and pepper. Eat warm with rye bread.


bacon recipe courtesy of: Trina Hahnemann, The Atlantic, December 17, 2009 

2905. GREAT NORTHERNS with LEEKS and BACON

yields six servings 


2 cups dried Great Northern beans 
4 slices thick-sliced bacon, diced 
2 tablespoons extra-virgin olive oil 
6 cups thinly sliced leeks, white and tender green parts (2 bunches) 
2 cloves garlic, minced 
1 teaspoon salt 
1/2 teaspoon freshly ground black pepper

Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water. Return beans to pan.

Place bacon in a large skillet; cook over medium-high heat until crisp. Remove and set aside, leaving bacon drippings in pan. Add olive oil to skillet. Add leeks and garlic; saute 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot.


bacon recipe courtesy of: Nancy Krcek Allen, Relish

2904. PERFUMED ADZUKI BEANS and RICE with BOURBON and BACON

serves 4-5 


1/2 cup dried adzuki beans, rinsed, picked over, soaked in water overnight 
3 strips thick, uncured, applewood smoked bacon 
1 cup rice, rinsed 
2 tablespoons good bourbon
3 cups water 
1-2 tablespoon agave nectar (start with 1 tablespoon and add more to taste) 
pinch of salt, to taste

In the morning after soaking overnight, discard any beans that are floating. Drain water. If you are not going to cook right away, cover container with plastic wrap and refrigerate until ready to use.

Slice bacon in half, lengthwise, and then chop into small pieces. Add bacon to cold saucepan or Dutch oven and turn heat to medium. Cook bacon until fat is rendered and pieces are crisp and golden. Transfer cooked bacon to a small bowl and set aside. Drain off all but one tablespoon of grease.

Add beans to pan, stir, and then add rice. Stir to coat in bacon drippings. Add bourbon, stir and cook, about a minute, until most of the liquid has evaporated. Add water, bring mixture to a simmer, and cover pan, lowering heat. Cook until liquid is absorbed and beans and rice are tender, about 30-35 minutes.

Fluff mixture with a fork.

Add 1 tablespoon of agave, reserved bacon pieces, and mix into beans and rice. Add additional agave if necessary. Add salt to taste. Serve hot or warm.

bacon recipe courtesy of: gingerroot (member), Food52, March 21, 2011

2903. STIR-FRIED LOTUS ROOT with BACON and VEGETABLES

serves 4 as a vegetable side dish


1/4 cup cloud ears
1 large lotus root section (about 8 ounces)
2 ounces Chinese bacon
2 tablespoons chicken broth
1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut or vegetable oil
4 slices ginger, smashed
8 ounces snow peas, strings removed
1/2 cup thinly sliced carrots
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup finely shredded scallions

Put the cloud ears in a small bowl with enough cold water to cover for 30 minutes. When softened drain and discard the water. Remove the hard spots from the cloud ears, cut into bite-sized pieces, and set aside.

Trim the lotus root ends. Using a vegetable peeler, peel the lotus root, removing the rootlike strands, and rinse under cold water. Slice the lotus root lengthwise in half. Cut each half into 14-inch-thick slices to make about 2 cups. Rinse the lotus root again in case there is any mud lodged in it. Drain the slices in a colander and shake out any excess water.

Remove the hard rind and thick layer of fat attached to the Chinese bacon and discard. Cut the bacon crosswise into scant 1/4-inch-thick slices to make about 1/2 cup. In a small bowl combine the broth, rice wine, soy sauce. and sesame oil.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the ginger slices, and stir-fry 10 seconds or until the ginger is fragrant. Add the bacon and stir-fry 45 seconds or until it begins to release its fat. Add the lotus root and stir-fry 1 minute or until well combined. Add the snow peas, carrots, and cloud ears and stir-fry 1 minute or until well combined. Swirl the rice wine mixture into the wok, sprinkle on the salt and pepper, and stir-fry 1 to 2 minutes or until the lotus root and snow peas are crisp-tender. Stir in the shredded scallions.


bacon recipe courtesy of: The Global Gourmet^®, Forkmedia LLC, PO Box 2261, Wimberley, Texas 78676-2261; Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young, Simon & Schuster 2010

2902. CAMPANELLE with CHICKEN, BACON, BUTTERNUT SQUASH and PEAS

serves four


1 1/2 cups frozen peas
1 pound campanelle pasta
4 slices bacon, diced
1 yellow onion, chopped
1/2 teaspoon kosher salt
pinch crushed red pepper flakes
1 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 cups shredded cooked chicken, from 1/2 a whole chicken
2 cups roasted butternut squash
grated Parmesan, for serving
chopped fresh parsley, for serving

Place peas in a colander set in the sink. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain pasta into the colander over the peas; set aside. Place the bacon in a large skillet set over medium-high heat. Cook until the bacon is crisp, about 6 minutes. Remove bacon with a slotted spoon and drain on a paper-towel lined plate. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the onion and cook until soft, about 6 minutes. Add salt and red pepper, cook for 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add chicken broth and cook until reduced by half. Stir in butter and lemon juice until butter is melted and combined. Stir in chicken and vegetables and cook until heated through, about 3 minutes. Add pasta and peas and toss to combine. Serve pasta garnished with Parmesan and parsley.


bacon recipe courtesy of: Sam Talbot, GMC Trade Secrets

2901. GRILLED CHEESE GUACAMOLE and BACON BRUSCHETTA

yields 20-25 appetizers


3 medium just-ripe avocados

3 tablespoons sour cream
salt and pepper
dash or two of cayenne pepper
3/4 teaspoon lime juice
1 skinny French baguette, sliced
butter
garlic salt
1 cup shredded cheddar cheese
4 slices center cut bacon, fried until crisp and chopped
1 medium tomato, chopped finely
cilantro leaves or Italian parsley, optional
lime wedges, optional 

Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice. 

Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter, and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven. 

Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.


bacon recipe courtesy of: Lori Lange, RecipeGirl.com, January 28, 2013

2900. RAMEN with BACON, EGG, BOK CHOY and CHAR-SIU PORK

2 slices of bacon, chopped width-wise into thin 1/8-inch strips
1 clove of garlic, minced
6 cups hot water
1 large egg
1 helping of char-siu pork
1 package of your favorite instant ramen
2 cups of baby bok choy, leaves separated and washed
1 stalk of green onion, finely chopped (optional)

In a 4-quart pot or larger over high heat, cook the strips of bacon for about 3 minutes or until crispy brown, stirring occasionally. Add the garlic and continue stirring for about a minute.

As the garlic begins to brown, add the hot water to the bacon and garlic and bring to a boil. Once boiling, crack the egg into the water and poach until desired doneness (3 minutes for soft, 6 minutes for hard). Turn heat to medium. With a slotted spoon, transfer the cooked egg to a bowl.

Add the noodles and seasoning packet(s). When the water boils again, cook for another 3 minutes or until desired tenderness. Using a slotted spoon or chopsticks, transfer only the noodles and pork into the bowl with the waiting egg.

Bring the water back to a rapid boil. Add the leaves of baby bok choy. Stir and let it come back to a boil. Cook for another minute or until white stalks are slightly translucent and tender.

Ladle in the bok choy and broth, garnish with chopped green onions and serve.


bacon recipe courtesy of: FoodiFotos, April 12, 2010

2899. POTATO, BACON and PEA CURRY

serves three 


3 potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
6 slices bacon, finely chopped
1 shallot, finely sliced
2 small sweet bell peppers (or 1 regular bell pepper), thinly sliced
½ cup mushrooms, thinly sliced
3 cloves garlic, minced
15 grape tomatoes, quartered
1½ teaspoons curry powder
½ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
¾ cup of frozen peas, cooked according to package directions
1 tablespoon red or green curry paste
¼ cup vegetable stock

First, get your potatoes ready. Peel and cube them into 1-inch pieces, then place in a pot and cover with water. Bring it to a boil, then boil for 8-10 minutes, until tender. When ready, drain the water from the potatoes and run them under cold water so that they stop cooking. Set them aside until you’re ready to use them.

Heat 2 teaspoons of olive oil in your pot over medium-high heat. Cook the bacon until crispy, about 5-8 minutes, then remove from the pan and set aside to drain on paper towels. Remove all but 1 tablespoon of fat from the pot.

Add the shallot and bell pepper and saute until they are softened and beginning to caramelize over medium heat, about 8-10 minutes. Add in the mushrooms and cook until browned and softened, about 5 minutes. Add in the garlic and tomatoes, stir, and cook for another 2-3 minutes, until the garlic is fragrant and the tomatoes have begun to soften. Add in the combined curry powder, turmeric, ginger, coriander, salt, pepper, and red pepper flakes, and stir. Add the cooked potatoes, the cooked peas, and the crispy bacon, if you’re using it. Stir everything together and add in the curry paste and ¼ cup of vegetable stock. When most of the vegetable stock has simmered away, taste, adjust seasonings as necessary, and serve.


bacon recipe courtesy of: Sydney, The Crepes of Wrath, February 25, 2011

2898. BACON and BOURBON COLLARDS

makes 10 servings 


4 thick bacon slices 
3 tablespoons butter 
1 large sweet onion, diced 
1 (12-oz.) bottle ale beer 
1/2 cup firmly packed brown sugar 
1/2 cup bourbon 
1 teaspoon dried crushed red pepper 
6 pounds fresh collard greens, trimmed and chopped 
1/2 cup apple cider vinegar 
1 teaspoon salt 
1/2 teaspoon pepper

Cut bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, and next 3 ingredients; cook 3 minutes or until mixture is reduced by one-fourth.

Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium-low; cover and cook 1 hour or to desired degree of doneness. Stir in vinegar, salt, and pepper.

bacon recipe courtesy of: Tyler Brown, The Hermitage Hotel, 231 Sixth Avenue North, Nashville, Tennessee; Southern Living, October 2011

2897. BACON CHEESEBURGER GOULASH

1 lb. ground beef
3 slices bacon
1 can tomato soup
1 cup penne or elbow noodles, uncooked
8 oz. shredded cheese

Cut bacon into 1 inch pieces and cook until crisp. Meanwhile, boil water for noodles. Add ground beef to bacon and brown. When beef is browned drain off grease. Add tomato soup to meat, add cooked noodles. Melt cheese on top.

bacon recipe courtesy of: Casey Sample, A Soldier's Chow, FamilyCookbookProject.com

2896. GNOCCHI with BACON and SWEET PEAS

yields four servings


Kosher salt

1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced

 

Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.

In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve. 

 

 

bacon recipe courtesy of: Aaron McCargo, Jr., "Easy Elegance," Big Daddy's House, Food Network

2895. CREAMY CHEESE and BACON VERMICELLI

serves three


8 oz. vermicelli

¼ cup sliced green onions
1 tablespoon margarine or butter
1 cup milk
4 oz cream cheese, cubed
3 tablespoons chopped parsley or 1-1/2 tsp dried parsley flakes
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
6 bacon slices, cooked crisply, crumbled 

grated Parmesan cheese

 

Cook vermicelli according to package directions. Drain, cover and set aside. In small saucepan, sauté green onions in margarine or butter. Add milk, cream cheese, parsley and seasonings. Cook, stirring constantly over low heat until smooth and cheese is melted. Add cooked pasta to pan; toss with cream cheese mixture and bacon. Sprinkle with Parmesan cheese.

 

 

bacon recipe courtesy of: Mueller's Pasta, Jersey City, New Jersey

2894. SALSIFY and BRUSSELS SPROUTS with BACON and LEMON CREAM

serves 4-6 


2 tablespoons grass-fed butter 
2 lbs Brussels sprouts, quartered
2 cups salsify root, peeled and thinly sliced on the bias (diagonal) 
1/2 cup shallots, thinly sliced
2 cloves garlic, minced 
4 strips uncooked bacon, chopped 
1/2 cup broth (or water) 
1/2 teaspoon sea salt 
1/4 teaspoon black pepper 
1 teaspoon red pepper flakes 
Juice of 1 lemon (about 1/4 cup) 
1/2 cup organic sour cream
pinch salt 

In a large skillet heat butter over medium flame. Add butter and melt. Add sliced salsify to the pan and cook 3-5 minutes, stirring frequently, until becoming slightly browned. Add bacon and shallots to the pan. Cook 5 more minutes until the bacon begins to get about halfway "done." Add the Brussels sprouts and garlic and saute 2-3 more minutes to brown edges.  

Add broth and salt, pepper and red pepper flakes. Cover and turn to low; let simmer 5-10 more minutes until sprouts begin to soften and the liquid has reduced by at least half. 

While the veggie mixture is cooking, whisk the lemon juice, sour cream and pinch of salt together in a small bowl.

Add the lemon cream to the pan and stir to coat the vegetables. Cook 2-3 more minutes to let the sauce heat and thicken. Serve hot, garnished with a pinch of red pepper flakes.


bacon recipe courtesy of: Laura, Rising Moon Food, Portland, Oregon, January 14, 2013

2893. WARM BACON, BURDOCK ROOT and BRUSSELS SPROUTS SALAD with GOLD BEETS and RADICCHIO

3 gold beets

3 cups water
2 tablespoons unsalted butter
8 pieces all natural pork bacon
2 large burdock root
kosher salt
freshly ground pepper
about 1 lb brussels sprouts, or 1 large stalk’s worth, trimmed and halved
1/2 small radicchio, cored, quartered and sliced

Start by trimming the beets and placing in a pot with the 3 cups of water. bring to a boil and then simmer for 15-20 minutes or until tender. when finished, drain, reserving the liquid, and setting the beets aside. Once at room temperature peel off and discard the skins.

Heat butter in a large saute pan, and cook the bacon until just crispy – about 2 to 3 minutes a side over medium heat. While the bacon is cooking, peel the burdock root and chop into small pieces. once the bacon is cooked, remove from the pan and set aside to cool.

With the heat still on medium, add the chopped burdock root to the pan with bacon grease and cook for about 3 minutes or until sides become slightly brown. Add the beet-water and brussels sprouts (cut-side down) with a sprinkling of salt and pepper. Cook for 2 to 3 minutes, then cover and cook an additional 5 minutes. Remove cover, flip the brussels sprouts, stir, then cover again and cook 5 more minutes.

Meanwhile, place the sliced radicchio in a large bowl. Cube the peeled beets and add to the bowl. slice the bacon and add that to the bowl as well.

Remove the cover from the saute pan, flip sprouts once again, and cook (uncovered) for 5 minutes. By this time all the liquid should be absorbed. Click off the heat, and add the sprouts and burdock root to the bacon, beet, and radicchio mix. Toss well, adding salt and pepper to taste.


bacon recipe courtesy of: Meg Clark, moderncity, December 19, 2012

2892. BACON, AVOCADO and STRAWBERRY SALAD with GREEK YOGURT POPPY SEED DRESSING

yields 4-6 servings 

3 cups baby spinach

3 cups torn romaine lettuce or other crisp greens

10 slices bacon, crisp cooked and crumbled

2 cups ripe strawberries, washed and quartered

2 ripe avocados, sliced

1/4 cup sliced almonds

For the Greek Yogurt Poppyseed Dressing:

1/4 cup Greek yogurt

1/4 cup mayonnaise

2 tablespoons white vinegar

1 tablespoon sugar

1 teaspoon poppy seeds

salt and pepper to taste

To a salad bowl, add the spinach and lettuce and toss to combine. Top with quartered strawberries, sliced avocado, almonds, and crumbled bacon. 

In a smaller bowl, whisk together the yogurt, mayo, vinegar, sugar, poppy seeds, salt and pepper until smooth. Drizzle over salad and serve promptly (or if not serving promptly, leave dressing on the side so as to not wilt the lettuce).

bacon recipe courtesy of: Alaska from Scratch, March 11, 2013

2891. CHEESY CHICKEN BACON ROLLATINI

4 slices cheddar cheese
4 chicken breasts
1/2 cup baby spinach leaves
4 slices applewood bacon
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cloves crushed garlic

Night before cooking: combine olive oil, apple cider vinegar, fresh thyme, sea salt, garlic & black pepper in a Ziploc bag. Butterfly the chicken breasts and drop in bag. Seal and marinate in fridge for at least 6 hours and up to 24 hours.

Preparation: Take 1 butterflied breast of chicken and lay on cutting board. Lay 1 slice of cheddar cheese and 3 leaves of baby spinach inside. Starting at one end of chicken, roll tightly. Wrap 1 slice of bacon around outside and seal with a toothpick. Follow the same for the other 3 breasts. Preheat oven to 350 Degrees. Place 1 tablespoon butter in a baking dish and place in oven while preheating. Once preheated, remove baking dish (with melted butter) and place chicken rolls seam side down. Cook for 25-30 minutes until cooked through.

To serve: Remove toothpick and slice chicken rollatini.


bacon recipe courtesy of: Friends of Elsie, Borden Dairy, Dairy Farmers of America, Inc., 10220 North Ambassador Drive, Kansas City, MO 64153

2890. HALIBUT with YUZU and BACON AIOLI

quarter pound halibut, sushi grade, sliced into 2-inch by 1-inch pieces

1 cup bacon, rendered & fat reserved

1 egg yolk

1.5 tablespoons yuzu

1 tablespoon shallots, minced

1 tablespoon cilantro, chopped

1 tablespoon parsley fluid gel or purée

salt and pepper, to taste
 
scallion, chiffonade for garnish
 
seaweed chiffonade for garnish

To make aioli, whisk the yolk in a bowl until frothy. In a steady stream, add bacon fat to create an emulsification. Once thickened, add bacon bits, Yuzu, and shallots. Fold in cilantro. Adjust seasoning. Arrange fish on plate and drizzle with sauce, garnish with parsley, scallions and seaweed.


bacon recipe courtesy of: Josie Smith-Malave, Top Chef, Season 10, Episode 12, Bravo TV

2889. SHRIMP TEMPURA with BACON TRUFFLE EMULSION

yields 24 servings

Bacon Truffle Emulsion:

1 pound smoked bacon
5 cups chicken stock
5 ounces unsalted butter
5 tablespoons white truffle oil
2 teaspoons kosher salt

Shrimp Tempura:

3 pounds shrimp, peeled, deveined and cut in half lengthwise, leaving tail on one piece 

tempura batter, prepared according to package directions
salt and pepper
oil for deep-frying
truffle salt
1/4 cup scallion oil (recipe below)
microplaned yuzu zest, as needed
micro chervil, parsley and shiso, as needed
shiso chiffonade

To make scallion oil, in blender, purée until smooth 1 ounce chopped scallions (white and green parts), 1/4 cup canola oil and a pinch of salt. (Yield: 1/4 cup) 

To make bacon truffle emulsion, chop bacon into 1/2-inch pieces. Sauté bacon until almost crispy. Drain fat and reserve; mince bacon pieces. In small saucepan, bring stock, bacon and 1 cup bacon fat to a simmer. Remove pan from heat; let steep for 10 minutes. Strain into another saucepan, pushing on bacon bits to extract flavor. Add butter and truffle oil; blend with handheld immersion blender. Set aside for service or refrigerate, covered, until needed. (Yield: 6 cups)

For each serving, to order, lightly season 2 ounces shrimp with salt and pepper. Dip in tempura batter; fry in hot (375°F) oil. When shrimp is half done, drizzle more tempura batter onto each piece of shrimp with your fingers; fry until crispy. Drain well; season lightly with truffle salt. Mound shrimp in bowl. Froth 1/4 cup truffle emulsion with immersion blender. Spoon some of the liquid from the emulsion around the shrimp but not on top. Drizzle with 1/2 teaspoon scallion oil. Spoon froth from emulsion over shrimp. Quickly add remaining garnishes; serve immediately. 

bacon recipe courtesy of: Chef Tim Cushman, o ya, 9 East Street Place, Boston, MA

2888. BACON ACORN SQUASH PATTIES

makes 4-8 patties


1 large acorn squash, cut in half, seeds removed
4-6 strips bacon, diced
2 eggs
2 tablespoons coconut flour
salt and pepper, to taste

Preheat oven to 400 degrees. Cut your squash in half and place your squash open side, face down on a baking sheet. Roast your squash for 25-30 minutes. Once your squash is soft when you poke its skin, remove it from the oven to cool. Then cook your bacon in a medium pan until cooked through, and place on a paper towel to soak up the excess fat. Reserve 2 tablespoons of bacon fat in your pan after your bacon in done cooking. Scoop out your acorn squash into a bowl and add your bacon, eggs, coconut flour, and salt and pepper. Mix thoroughly until eggs are broken up completely. Use a spoon to scoop out a large spoonful of mixture and add to your hot bacon fat pan. Cook each patty for 3-5 minutes then use a spatula to flip it over and press down and cook for another 3-5 minutes. You just want to create a crust on each side of the patty. Repeat.


bacon recipe courtesy of: Juli, PaleOMG, September 25, 2012

2887. RED WINE PINTO BEANS with SMOKY BACON

yields 8 to 10 servings


1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.

Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.

Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.

Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.


bacon recipe courtesy of: The New York Times Magazine, February 20, 2013

2886. BACON-WRAPPED HAKE with thinly-sliced POTATOES

serves four


800 grams potatoes, thinly sliced

250 ml fish stock

1 bunch spring onions

4 pieces hake fillets, 150g each

200 grams bacon rashers

1 chilli, chopped

1 garlic clove, crushed

1 bunch fresh rosemary

 

Preheat oven to 180°C. Place sliced potatoes with fish stock, spring onions, chilli and garlic in a large baking dish. Bake for 25-30 minutes until almost cooked through and crispy on top. Wrap hake in bacon, using a sprig of rosemary to secure. Place hake on top of potatoes. Return to oven for 15-20 minutes or until fish is cooked through and bacon is crispy.

 

 

bacon recipe courtesy of: Pick n Pay, Africa

2885. GRILLED OCTOPUS SALAD with BACON and LEMON-PISTACHIO VINAIGRETTE

Salad:
1/2 lb octopus
2 slices thin cut bacon
2 radishes, sliced thin
handful of yellow wax beans
1/4 cup fava beans
1/4 cup red cabbage
little less than a 1/4 cup pistachios 

Vinaigrette:
1/3 cup fresh lemon juice
1 shallot, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon red wine vinegar
1 teaspoon sugar
2 teaspoons dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil
1/4 cup pistachios

Vinaigrette: In a blender mix lemon juice, shallot, tarragon, red wine vinegar, sugar, dijon mustard, salt, and pepper until smooth. With blender running, add olive oil in a steady stream until well incorporated. Turn off blender, add pistachios and pulse until finely chopped.

Salad: In a saucepan add octopus and enough water to cover octopus but about 2 inches. Bring to a boil and simmer about an hour. Remove from boiling water and once cool enough to handle cut into large bite size pieces.

Cook bacon in a fry pan until lightly crisp. Boil wax beans in water about 5-7 minutes until just starting to become tender.

Heat grill. In a bowl toss all salad ingredients in dressing to lightly coat. Transfer to a mesh fry pan (one made for grilling). Cook on grill until salad ingredients are lightly charred, about 10 minutes. Remove from grill and toss with a bit more dressing to lightly coat salad and serve.


bacon recipe courtesy of: Pretty in Pork, July 6, 2011

2884. ESCALOPE of WILD SEA BASS with SAUTEED SMOKED BACON, RED CHICORY, RUNNER BEANS and RED WINE SAUCE

Sea bass
4 sea bass fillets
1/2 lemon, juiced
salt
1 knob of butter

Sweet shallots and runner beans
4 runner beans, trimmed and sliced lengthways
2 banana shallots, thinly sliced into rings, keeping the trimmings
salt
1 tablespoon of sugar

Celeriac purée
1 small head of celeriac, diced
85ml of double cream
salt

Red wine sauce
185ml of dark chicken stock
1/2 leek, finely sliced
1/2 bunch of rosemary
2 star anise
1/2 bulb of garlic
50 grams of fish trimmings
185ml of red wine

To plate
100 grams of smoked bacon, boiled and diced
50 grams of butter
2 red chicory, broken into leaves

To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.


bacon recipe courtesy of: Matthew Tomkinson, The Terrace/Montagu Arms Hotel, Beaulieu, New Forest, Hampshire, SO42 7ZL UK; Great British Chefs