2974. FRENCH-STYLE BRAISED OCTOPUS with FENNEL and BACON BONES

serves as a main meal for 6


3 lb. baby octopus
10 garlic cloves
2 inches knob ginger, roughly chopped
1 teaspoon sea salt
1/2 cup sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup honey
3 medium-sized carrots
3 sticks of celery
1 cup extra virgin olive oil, extra
2 1/2 inch knob ginger, sliced
8 small salad onions, trimmed and cut into quarters
1 baby fennel bulb, finely sliced lengthways
5 oz. smoked bacon bones, sliced
1 tablespoon sea salt, extra
1/2 bunch thyme
1/4 cup raw sugar
1/3 cup red wine

To clean octopus, cut tentacles away from head below the beak. Cut away and discard the beak, then turn the body inside out. Remove ink sac and internal organs. Strip skin away from head and tentacles under running water. Rinse and drain well, then cut octopus in half.

Pound garlic, chopped ginger and salt with a pestle and mortar until crushed. Stir in vinegar and oil. Place octopus in a bowl and pour over garlic mixture and honey. Using your hands, mix thoroughly. Cover and refrigerate for 1 hour.

Meanwhile, peel carrots, cut into quarters lengthways and slice. Cut celery sticks in half lengthways and slice. Heat extra oil in a large, heavy-based pan, add sliced ginger, carrots, celery, onions, fennel, bacon bones and extra salt.

Cook over high heat, stirring occasionally, for 5 minutes. Reduce heat and cook for a further 10 minutes, or until vegetables are lightly browned. Add thyme and sugar, increase heat again and cook, stirring occasionally, for a further 2 minutes.

Drain octopus from marinade; reserve marinade. Add octopus to pan and stir over high heat to sear octopus and seal in juices. Pour in reserved marinade, along with wine, and bring to the boil. Reduce heat and simmer gently, covered, for about 45 minutes, or until octopus is tender.


bacon recipe courtesy of: Kylie Kwong, ABC.net, Australia, November 19, 2003

2973. MANGO, BACON and STREAKY BACON SALAD

¼ cup of blanched almonds, chopped
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper

In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.


bacon recipe courtesy of: Bron Marshall, March 21, 2006

2972. CHEESY ROTINI with BACON and PEAS

a box of quick-cooking rotini pasta
1 cup of your favorite shredded cheeses
1/4 cup of butter
4 tablespoons of flour
2 cups of skim milk
1 can of peas
8 strips of bacon
1 teaspoon of olive oil (optional)
salt and pepper to taste

To make the cheese sauce, dice your butter and melt it in a saucepan, then stir in the flour and milk, whisking to ensure your sauce doesn't get lumpy. Add your cheese a little at a time, then let the sauce simmer for about twenty minutes.

While your roux is heating through, turn your broiler on low and line a cookie sheet with foil, then arrange the strips of bacon on the cookie sheet so no strip is overlapping. Slide the bacon under the broiler to cook while you work on your pasta.

Your quick-cooking rotini will take about three minutes to heat through in boiling water. While your pasta is cooking, warm your can of peas through in a separate pot. Drain the pasta, then set it aside.

Turn your broiler on high for one minute to get some extra crunch in your bacon, then remove bacon from heat. Dice bacon, then toss bacon and peas together and add to pasta. Use 1 teaspoon of olive oil if the pasta is sticking to pot.

Drizzle your cheese roux over the tossed pasta, stir, and serve.


bacon recipe courtesy of: Jennifer King, Examiner.com, January 3, 2012

2971. BACON GUACAMOLE DEVILED EGGS

makes 6 servings 


6 eggs, boiled, cooled, peeled, and cut in half
1 large avocado, mashed
2 tablespoons bacon, cooked and crumbled
1 tablespoon jalapeno, finely diced
1 tablespoon red onion, finely diced
2 tablespoons diced tomato
1 tablespoon lime juice (~1/2 lime)
1 tablespoon cilantro, chopped
salt, pepper and cayenne to taste
pinch chili powder (for garnish)

Scoop the yolks out of the egg halves, mash them, mix with the avocado, bacon, jalapeno, onion, tomato, lime juice and cilantro and season with salt, pepper and cayenne.

Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon and a pinch of chili powder.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, March 25, 2013

2970. SALAMI, BACON and SPINACH HASH

yields four servings


8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2-inch pieces

2 medium russet potatoes (about 1 1/2 pounds), peeled and chopped into 1-inch cubes
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
3 cups baby spinach leaves
5 ounces dry salami, peeled and cut into 1/2-inch cubes
1/2 teaspoon ground nutmeg
Zest of 1/2 medium orange
4 large eggs, at room temperature

 

Cook the bacon over medium-high heat in a 12-inch nonstick skillet, stirring occasionally, until crisp, 10 to 12 minutes. Remove the bacon using a slotted spoon and drain on paper towels.

Add the potatoes, 1 teaspoon salt and 1/4 teaspoon pepper to the pan juices. Cook, stirring frequently, until brown and crisp, about 25 minutes. Remove the potatoes using a slotted spoon and drain on paper towels.

Add the oil, onion, bell pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the spinach, salami, nutmeg, orange zest, the remaining 1/4 teaspoon of salt and pepper. Cook until the spinach is wilted, about 4 minutes. Stir in the bacon and potatoes.

Make 4 indentations in the hash and break an egg into each. Cook until the eggs are cooked through, 5 to 6 minutes.

 

 

bacon recipe courtesy of: Giada De Laurentiis, "LA Hot Spots: Breakfast," Giada at Home, Food Network

2969. SPAGHETTI POMODORO with BACON and BASIL

serves four


32 oz of canned tomatoes, hand-crushed and seeds removed
8 garlic cloves, sliced thin
10 basil leaves, hand-torn to small pieces
2 oz olive oil
1 oz extra virgin olive oil
salt and pepper to taste
8 oz. bacon
1 lb. dry spaghetti pasta

In a large pot, heat up the olive oil and brown the garlic. Add tomatoes and bring to a simmer. Cook for 20 minutes. Add salt and pepper. Fold in the basil and extra virgin olive oil and set aside. Place bacon in baking trays and bake at 350 degrees for 15 minutes or until crisp. Remove bacon from the pan and transfer to some paper towel to drain the fat. Bring a large pot of water to boil with a few pinches of salt. Drop the spaghetti in the pot and boil until al dente. Drain the pasta and transfer to a large serving bowl. Pour the warm pomodoro sauce over and crumble the bacon on top.


bacon recipe courtesy of: Chef Jorge Montes, Roho Kitchen, 8338 W State Road 84, Davie, Florida; Money Talks News, March 7, 2013

2968. EGGPLANT with BACON MISO

makes four servings


1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced

Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.

Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.

Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.

bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013

2967. PEANUT BUTTER BACON CHALLAH

1 package bacon

1 1/2 packages active dry yeast (1 1/2 tablespoons)

1 tablespoon plus 1/2 cup sugar

1/2 cup bacon grease

5 large eggs

1 tablespoon table salt

3/4 cups peanut butter

7 1/2 to 8 cups all-purpose flour

 

Cook the bacon in a flat pan, placing the bacon so that they are not overlapping, over medium heat. This may mean you cook the bacon in batches. Reserve the bacon grease. Cool and crumble the bacon. Set aside. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Add peanut butter. Gradually add flour. When dough holds together, it is ready for kneading. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another half-hour. Knead crumbled bacon into the challah, before forming the loaves. Take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Braid the challah loaf. (Watch video). Place braided loaves on a greased cookie sheet with at least 2 inches in between. Beat remaining egg and brush it on loaves. Let bread rise one hour. Preheat oven to 375 degrees and brush loaves again. Bake in middle of oven for 30 to 40 minutes, or until golden. Cool loaves on a rack.

 

 

bacon recipe courtesy of: Sherlonya, Proper Noun: Sherlonya, April 19, 2013; adapted from Deb Perelman, Smitten Kitchen, September 26, 2008

2966. SMOKED EEL and BACON SALAD

serves four


1 small salad frisee
A squeeze of lemon juice and a tiny splash of light olive oil to dress the above

salt and pepper

200 grams smoked eel fillets, sliced lengthways as thinly as possible

8 rashers of smoked, streaky bacon, grilled until crisp
1 heaped tablespoon finely chopped chives

For the beurre blanc

2 shallots, very finely chopped

4 tablespoons white wine vinegar

4 tablespoons white wine

4 tablespoons water

250 grams very cold, fine quality unsalted butter, cut into small chunks

salt and freshly ground white pepper

Make the beurre blanc: using a small stainless steel or enameled pan, combine shallots, vinegar, wine and water. Reduce over a very moderate heat until almost no liquid is left. Then, reduce the heat to as low as possible and add the butter one chunk at a time (using a small whisk), until it is all incorporated. It should look like light, slightly jellied custard. Season and keep somewhere warm (but not actually on the heat).

Separate frisee into thin leaves and dress with the lemon juice, oil and seasoning. Arrange evenly on the plate as a base for the salad.

Arrange the eel strips on top, the bacon bits around the edge and then spoon the beurre blanc ‘in and around’. Garnish with the chopped chives.


bacon recipe courtesy of: Week in Week Out: 52 Seasonal Stories, by Simon Hopkinson. Quadrille Publishing Ltd, 2007; Helen Graves, Food Stories, March 2009

2965. AGNOLOTTI with BACON, MUSHROOM and TOMATO SAUCE

375 grams package fresh agnolotti pasta
1 tablespoon olive oil
125 gram package short cut bacon, chopped
150g-200g mushrooms, sliced
500 gram jar tomato pasta sauce
1/3 cup flat-leaf parsley, chopped
grated parmesan cheese, to serve

Cook pasta in a saucepan of boiling water according to packet directions.  Drain. Heat oil in a frying pan and cook bacon until golden.  Add mushrooms to bacon and cook until mushrooms are soft. Return pasta to saucepan.  Add bacon, mushrooms and pasta sauce. Stir pasta over a low heat until heated through. Serve pasta with parmesan cheese.


bacon recipe courtesy of: Jenny Fanshaw, Recipe Solutions, August 24, 2011

2964. TRIPE with ONIONS and BACON

makes six servings


2 lb. tripe, rinsed, cut into 2-inch squares
4 thick slices bacon, diced
8 medium-sized onions, sliced
1/2 cup flour
5 cups milk
1 cup parsley sprigs, plus 2 tablespoons chopped parsley leaves
1 celery rib, chopped
1 small thyme sprig
2-inch lemon peel
1 bay leaf
ground black pepper, to taste
grated nutmeg
salt, to taste

Put the bacon in a heavy pan and cook it over low heat until the fat begins to melt. Add the onions, cover the pan and cook them gently until they are transparent. Stir in the flour and cook the mixture for a minute, stirring well. Gradually add the milk, bring it slowly to a boil and stir until the sauce is thick about two minutes. Add the tripe to the pan. Tie the parsley sprigs or stems, celery, thyme, lemon peel and bay leaf into a bouquet garni, and add it to the tripe. Season the sauce to taste with salt, pepper and grated nutmeg. Cover the pan and simmer over very low heat until the tripe is tender—about two hours. Serve the tripe at once, sprinkled with the chopped parsley.


bacon recipe courtesy of: ifood.tv

2963. POACHED FEIJOAS with FRENCH TOAST and CRISPY BACON

serves four


500 grams feijoas (8 small or 4 large)
1/2 cup red wine
1/2 cup apple juice
1/2 cup green ginger wine
1 cinnamon stick
1 vanilla pod
6 whole cloves
6 julienned strips of lemon peel
1/4 cup brown sugar
French toast (recipe below)
bacon

French Toast
4 eggs
pinch of salt
1 cup milk
8 slices of white bread
butter

Break eggs into a wide shallow bowl, add salt and milk and whisk together. Heat a flat fry pan over medium heat and coat with butter. Place the bread slices in the egg mixture and allow to soak both sides. Place in fry pan and cook on each side until golden brown. Grill or fry bacon rashers until crispy.

Peel the feijoas, leaving flower end intact. Cut across bottom so that the fruits sit upright in saucepan. Mix all remaining ingredients together and pour over the fruit. Bring to the boil and simmer gently for 10 minutes until fruit softened. Remove fruit and set aside with half of the poaching syrup. Continue to simmer the remaining syrup until it has reduced by half and thickened. Serve the poached feijoas alongside French toast and crispy bacon with a small dish of the reduced syrup.


bacon recipe courtesy of: New World Supermarket, Foodstuffs Limited, PO Box 5401, Wellington, New Zealand

2962. SMOKED TROUT, WATERCRESS, CRISPY BACON and GRIBICHE SANDWICH

sandwich bread, sliced and buttered
watercress or rocket
streaky bacon, 2 rashers per person, cooked until crisp
smoked trout
salt and freshly ground black pepper
gribiche sauce (recipe below)

Gribiche

1 1/2 cups mayonnaise
1 tablespoon finely chopped tarragon leaves
2 tablespoons finely chopped chervil leaves
2 hard-boiled eggs, coarsely chopped
2 tablespoons capers, finely chopped
3 tablespoons gherkins, finely diced

Combine all the ingredients in a small bowl. Refrigerate until needed.

To assemble: Place the buttered bread on a clean surface or chopping board. To each slice add a layer of watercress then two rashers of the crisp bacon. Top with chunks of smoked trout then spoon over some dollops of the gribiche. Season with salt and black pepper and finish the sandwiches with another slice of bread.

bacon recipe courtesy of: Al Brown, Cuisine, #118, PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

2961. BACON-ASPARAGUS STRATA

makes twelve servings 


nonstick cooking spray 
8 strips bacon, crisp-cooked, drained, and chopped 
1 9 ounce package frozen cut asparagus, thawed and well-drained 
3/4 cup bottled roasted red sweet peppers, drained and chopped 
12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups) 
3 cups shredded Swiss cheese (12 ounces) 
8 eggs 
3 cups milk 
1 1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard 
1/2 teaspoon salt 
1/4 teaspoon cayenne pepper

Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers. Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese. In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill at least 2 to 24 hours. Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.

bacon recipe courtesy of: Better Homes and Gardens, Test Kitchen

2960. VENISON STEAKS with BACON POTATO CAKES and CASSIS

serves six


½ onion, diced

½ carrot, diced
25 grams butter
2 tablespoons flour
2 cups beef stock
1 sprig each parsley, thyme and rosemary
1 small bayleaf
¼ teaspoon freshly ground black pepper
1½ cups blackcurrants (frozen are fine)
¼ cup creme de cassis

Venison steaks
6 Denver leg-cut venison steaks
4 tablespoons olive oil

Bacon potato cakes
3 large agria or other starchy potatoes
100 grams butter
2 rashers bacon, finely diced
1 egg yolk
1 tablespoon thyme leaves, bruised

Cassis sauce: In a saucepan cook the onion and carrot in the butter for 2-3 minutes until the onion softens. Add flour and cook for 1 minute. Stir in beef stock, parsley, thyme, rosemary, bayleaf and pepper. Simmer gently for 10 minutes. Strain. Simmer the blackcurrants in the creme de cassis for about 10 minutes until they have softened and released their juice. Add the blackcurrants and juice to the sauce and simmer for 10 minutes or until the sauce has the consistency of pouring cream. Strain and season with salt and pepper.

Venison steaks: Remove venison from the fridge. Season meat with salt, pepper and the olive oil and leave covered for 30 minutes before cooking. Heat a frying pan until searingly hot and add the steaks. Cook for about 3 minutes, then turn. Cook second side for another 3 minutes. Set aside on a plate, covered for 5 minutes, before serving. This resting time will ensure the venison is lovely and tender.

Bacon potato cakes: Cook the potatoes in boiling salted water until tender. Drain. Thinly slice about 1-1½ potatoes. Cook these slices in half the butter until they are golden on both sides. Line 6 heavily buttered 12cm flan tins with an overlapping layer of the cooked potato slices. Mash the remaining potatoes. Pan-fry the diced bacon until crispy and beat into the potatoes with the remaining butter, egg yolk and thyme. Season with salt and pepper. Fill the flan tins with the mashed potato. Bake at 220ºC for 10 minutes. Turn out on to the centre of each plate as a base for the venison steaks.


bacon recipe courtesy of: Allyson Gofton, c/o PO Box 18350, Glen Innes, Auckland, New Zealand

2959. CHANTERELLE MUSHROOM, LEEK and BACON TART

serves 2-3


For the filling:
6 pieces of bacon, chopped
1 tablespoon butter or olive oil
½ medium leek, thinly sliced
1 to 1½ pounds fresh Chanterelle mushrooms, thinly sliced
1 cup Gruyere cheese, shredded
1 tablespoon fresh chopped herbs, i.e. thyme and oregano
salt & pepper

For the crust:
1¼ cups unbleached all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
4 oz. cream cheese
2 egg yolks
1 tablespoon very cold water
1½ teaspoon cider vinegar

Make the crust: Place the flour, salt, and baking powder in a food processor fitted with a steel blade. Whirl briefly to combine. Add the cream cheese, egg yolks, water, and cider vinegar and process until a smooth dough forms. Remove the dough from the processor, wrap with plastic, and refrigerate the dough for ½ hour.

Make the filling: Saute the bacon in a medium pan until it is crispy. Remove the bacon from the pan and drain on a paper towel. Set aside. Pour off most of the bacon fat from the pan and add the leeks. Sprinkle the leeks with a little salt, then cook them on low heat, stirring occasionally, until they are soft. Remove the leeks from the pan and set aside. Add the chanterelles to the pan, add the fresh herbs and saute the mushrooms until they have released their juices and are tender. If the pan is too dry, add a tablespoon of butter or olive oil. Remove the mushrooms from the pan and set aside.

Preheat the oven to 400 degrees.

Roll out the dough: On a lightly floured surface, roll out the dough into a 12″ round. Place the dough on an ungreased baking sheet or pizza stone. Spread the leeks, bacon and mushrooms over the tart – leaving a one inch border around the edge. Cover the filling with shredded Gruyere. Then fold the edge over the mushroom mixture and cheese, crimping the edge to make it fit.

Bake the tart until it is golden brown, approximately 25-30 minutes. Cut into four wedges and serve warm.


bacon recipe courtesy of: Mary Miller, A Passionate Plate, October 3, 2011

2958. GRILLED CHESE-and-BACON SANDWICHES with CHEESE CURDS

makes four servings 


1/2 beef bouillon cube (about 1 teaspoon) 
1/4 cup mayonnaise 
2 teaspoons Sriracha 
salt and freshly ground pepper 
1 tablespoon vegetable oil 
1 medium onion, thinly sliced 
2 teaspoons cider vinegar 
12 slices of bacon 
2 tablespoons unsalted butter, softened 
8 slices of white sandwich bread 
1/2 pound sharp cheddar, cut into 4 slices 
3 ounces cheddar cheese curds (1 cup) 

In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper. 

In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper. 

Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels. 

Set a griddle over 2 burners and turn the heat to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve. 


bacon recipe courtesy of: Frédéric Morin, Food & Wine, October 2011

2957. SPINACH and LYCHEE SALAD with BACON and WATER CHESTNUTS

yields four servings


For Dressing:

1/3 cup vinaigrette
2 tablespoons syrup from canned lychees
1 scallion, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sesame seeds

For Salad:

1 (9-ounce) package baby spinach
1 (8-ounce) can sliced water chestnuts, drained and liquid reserved
1/2 (20-ounce) can lychees in syrup, juice reserved
1/4 cup real bacon crumbles
2 large hard-boiled eggs, peeled and quartered

 

In a jar or sealable container, combine vinaigrette and 2 tablespoons reserved lychee juice, scallion, red pepper flakes, and sesame seeds. Shake vigorously; set aside. Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs. 

 

 

bacon recipe courtesy of: Sandra Lee, "Asian Flavor," Semi-Homemade Cooking, Food Network, 2008 

2956. SWEET CORN BEIGNETS with BACON-SUGAR DUST

yields four dozen

1 package (1/4 ounce) active dry yeast 

1 cup warm 2% milk (110° to 115°) 

1-1/4 cups fresh or frozen corn, thawed 

1/4 cup sugar 

2 eggs 

1/4 cup butter, melted

1 teaspoon salt

1 teaspoon vanilla extract

4-1/2 to 5 cups all-purpose flour

2 cups confectioners' sugar

6 cooked bacon strips

Oil for deep-fat frying

In a large bowl, dissolve yeast in warm milk. Add the corn, sugar, eggs, butter, salt, vanilla and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a food processor, combine confectioners' sugar and bacon. Process until combined; set aside. Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares.  In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with bacon-sugar mixture. Serve warm.

bacon recipe courtesy of: Country Woman, February/March 2012, page 45

2955. TORTELLINI with RICOTTA, SPINACH and BACON

serves four


250 grams tortellini
2 rashers lean back bacon
25 grams walnuts pieces
zest ½ lemon, juice of 1
1 tablespoon finely grated parmesan, plus extra for serving
1 tablespoon olive oil, plus extra for serving
100 grams bag salad spinach
2 tablespoons ricotta

Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.

Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.


bacon recipe courtesy of: Jane Hornby, Good Food Magazine, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU

2954. STEAMED BACON BUNS with HOISIN

makes four servings 


1/2 pound thick-cut smoky bacon, cut into 2-inch pieces 
sixteen 1/8-inch-thick coins peeled fresh ginger 
1 cup low-sodium chicken broth 
1/4 cup mirin 
1/4 cup unseasoned rice vinegar 
2 tablespoons sugar 
1 tablespoon soy sauce 
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving 

In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.

Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes. 

Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.


bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013

2953. GROUND BEEF and BACON PATTY MELT MUFFALETTA

yields four servings


Mushroom Topping:

1 tablespoon butter
1 tablespoon olive oil
8 fresh sprigs thyme, stripped and chopped
1/2 onion, finely chopped
1/2 serrano chile pepper, seeded and finely chopped
Pinch salt
Grind or two freshly ground black pepper
8 button mushrooms, sliced

Patty:

1 teaspoon Worcestershire sauce
1/2 teaspoon salt
A few grinds freshly ground black pepper
1 clove garlic, grated on a rasp
8 ounces ground chuck
Two 7-to-8-inch-round flatbreads, such as Aladdin or Metsuyan
3 slices American cheese
4 strips bacon, cooked and chopped
4 ounces smoked mozzarella, sliced or torn into bits
Ketchup, for serving

 

For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat. Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes. Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe out the pan to reuse.

For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl. Break up the ground chuck in a separate large bowl. Gently combine the Worcestershire and the ground chuck. Form the ground chuck into a ball.

Heat the pan over medium-high heat. Place the ball of ground chuck between two sheets of parchment or plastic wrap. Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass. Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit. Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total.

Adjust an oven rack to the center of the oven and preheat to 350 degrees F. Place one of the flatbreads on a sheet of aluminum foil. Evenly layer the American cheese on top and sprinkle with the bacon. Place the patty on top and evenly spread the mushroom mixture on top. Place the smoked mozzarella on top. Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes.

Remove the sandwich from the oven and let rest 5 minutes before opening. Cut the sandwich in to 4 wedges with a knife. Serve with ketchup.

 

 

bacon recipe courtesy of: Sunny Anderson, "Burgers and Dogs," The Best Thing I Ever Made, Food Network

2952. BASIL BACON MASHED TARO

1 large taro root
1/2 cup bacon fat
5 slices of cooked bacon
1/4 cup fresh basil + some for garnish

Cook the taro like you would cook regular potatoes. Drain the water from the cooked taro root and add the bacon fat. Mash it together. Add the chopped bacon and fresh basil. Serve.


bacon recipe courtesy of: Stephanie, ... in training, August 12, 2012

2951. DOUBLE BAKED SOUFFLE with CAULIFLOWER and BACON

serves four 


1/3 cup diced bacon 
1 cup cauliflower florets 
1 cup water 
80 grams butter 
½ cup plain flour 
1 cup milk 
¼ cup thickened cream 
¼ cup grated parmesan cheese 
1 teaspoon nutmeg 
4 eggs separated 
1½ cups thickened cream 
extra parmesan cheese

Sauté bacon for 1 minute before adding cauliflower and a cup of water. Simmer until cauliflower tender. Blend mixture to desired texture and set aside. Melt butter in a medium saucepan. Add the flour, cook, stirring until thickens. Gradually add the milk stirring continuously. Add cauliflower mixture. Stir in thickened cream and parmesan. Allow to cool before adding egg yolks. In a separate bowl whisk egg whites until they form peaks. Use a large metal spoon to fold into cauliflower mixture. This will blend better if one spoon is folded initially followed by the rest of the whites. Prepare 6 dariole moulds by greasing thoroughly with butter. Spoon mixture into each mould up to the top and place in a large baking dish. Fill dish with water to half way up the molds. Bake in oven, which has been preheated to 200 degrees (180 fan-forced), for about 20 minutes or until lightly browned. Approximately 20 minutes prior to serving, pour ¼ cup of cream over each soufflé, sprinkle with cheese and return to the oven for around 15-20 minutes. Allow to cool before turning out onto individual gratin dishes. Set aside until half an hour before serving.


bacon recipe courtesy of: Come Dine With Me/Australia; LifeStyle.com, GPO Box 2692, Sydney NSW 1044, Australia

2950. BACON-WRAPPED ABALONE POPPERS

1 abalone, shucked, thinly sliced into large steaks, and tenderized
2 cups white flour
3 eggs, beaten
4 cup panko breadcrumb
12 canned whole jalapeño or serrano peppers (4-7 oz can), stemmed and sliced lengthwise
5 oz. pepper jack cheese, sliced into 1-2″ long pieces
1/2 lb. bacon strips
oil for frying
toothpicks

Fill a heavy skillet to a quarter inch deep with oil and heat at a medium setting staying well under the point of smoking.

Flour an abalone steak, dip in beaten egg, and coat both sides with breadcrumb. Place a bacon strip on a plate or board and lay the breaded steak on it. Create a line of both cheese and peppers together across the center of the steak. Carefully fold the steak around the line of cheese and peppers, then spiral-wrap the bacon around the rolled up steak so that it resembles a chunky barber pole or candy-cane. Use a pair of toothpicks to secure the uncooked popper.  Repeat for all the abalone steaks.

After checking the oil temperature, place one abalone popper into the skillet. A minute or so later flip the first popper and place a second one in the skillet. After another minute, remove the first popper and place on paper towel, flip popper #2, and add a third. Continue cooking until there are no more uncooked poppers. Serve.


bacon recipe courtesy of: Stephanie, Life Tastes Like Food, November 15, 2011

2949. BACON and CHIVE CROISSANT PINWHEELS

1 tube refrigerated croissant dough
4 oz. chive and onion cream cheese, softened to room temperature
6 slices thick-cut bacon, cooked until crispy and chopped
1/2 teaspoon pepper
1/4 teaspoon salt

Preheat your oven to 375. Line a muffin tin with muffin cups and set aside. Take the dough out of the can and pinch together all of the seams, then roll out lightly with a rolling pin. Gently spread the cream cheese evenly across the dough, leaving a 1/2-inch at the top. Sprinkle the cream cheese with the salt and pepper, then evenly sprinkle the chopped bacon. Starting at the bottom, roll it tightly into a log and seal the dough together at the top. Using a sharp knife, cut the log into 12 even slices and place each slice cut side up in the muffin cups. Bake at 375 for 13-17 minutes until golden brown.  Let cool slightly.


bacon recipe courtesy of: Heather, Heather's Dish, May 1, 2012

2948. HOT DOGS with PINEAPPLE BACON RELISH

1/4 pound thick cut bacon
1/2 large red onion, chopped, about 1 cup
2 cups finely chopped fresh pineapple (about 10 oz)
1/4 cup chopped sweet pickles
1 tablespoon sweet pickle juice
8 hot dogs
8 hot dog buns

Place the strips of bacon in a skillet on medium heat. Slowly cook the bacon, turning the strips over occasionally until much of the fat is rendered and the bacon is lightly browned. Remove the bacon strips to a paper towel lined plate.

Pour off all but a teaspoon of the bacon fat (do this into a jar, do not pour down the drain or you will clog your pipes). Increase the heat to medium high and add the chopped onion. Cook, stirring occasionally until the onions are translucent, about 5 minutes. Remove from heat. While the onions are cooking, finely chop the cooled bacon strips.

In a large bowl stir to combine the bacon, onion, pineapple, and sweet pickles. Mix in a tablespoon of sweet pickle juice. You can make ahead at this point, chill until ready to serve with the hot dogs.

Heat the hot dogs your favorite way. The hot dogs are already cooked when you buy them, so all you really need to do is heat them through. Over a grill, grill for about 5 minutes on a medium flame, until lightly browned, and toast the buns for a minute if you wish. Or, put the dogs in a saucepan and cover with water. Bring to a simmer and simmer for 5 minutes. Or, pierce the hot dogs all over with a fork and put on a plate in the microwave for 20 to 30 seconds per hot dog.

Place a hot dog in a bun and top with a couple spoonfuls of relish.


bacon recipe courtesy of: Elise Bauer, Simply Recipes, September 7, 2012

2947. WHISKEY, CARAMEL, MARSHMALLOW and BACON BARK

makes 1 8×8 pan


16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)

Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.

Caramel Filling:
1 cup sugar
4 tablespoons water
4 tablespoon butter
7 tablespoon heavy cream

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

Bacon Crumble:
16 oz bacon
1/4 cup sugar
4 tablespoon water
1 egg white
1/4 teaspoon black pepper
1/8 teaspoon cayenne

Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup. Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat. Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.

Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.

Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. (See picture). Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)

Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.


bacon recipe courtesy of: bakersroyale (member), Endless Simmer, December 8, 2011

2946. CREAMED WINTER GREENS with BACON BECHAMEL

serves 4-6


4-6 slices bacon, chopped
2 tablespoons flour
1 1/2 cups milk
2 tablespoons minced shallot or onion (optional)
1 bay leaf (optional)
6 black peppercorns (optional)
1 large bunch of winter greens such as kale or beet greens
canola or olive oil or butter, for cooking
1 onion, chopped
1/2 cup heavy cream
2 garlic cloves, minced
pinch red chili flakes
salt and freshly ground black pepper

In a large, heavy skillet, cook the bacon until crisp; remove with a slotted spoon and set aside. Whisk the flour into the bacon drippings. Whisk in the milk and if you like, the shallot, bay leaf and peppercorns. Bring to a boil, whisking often. Let simmer for a few minutes and then pour it into a bowl to set aside. If you added the flavour bits, you’ll need to pour it through a sieve to get rid of them. Wipe out the pan. Roughly chop the greens, ditching the tough ribs. Heat a drizzle of oil and/or butter in the pan and sauté the onion for 5 minutes, until soft and starting to turn golden. Add the kale (or other greens) and cook until it starts to wilt; add the garlic, béchamel, cream and chili flakes and stir to coat; cover and cook for 5-7 minutes, until the greens are tender. Season with salt and pepper and serve with the bacon scattered on top.


bacon recipe courtesy of: Dinner with Julie, February 25, 2012

2945. MAPLE BLUEBERRY BACON BREAKFAST CARNITAS

2-3 pound pork shoulder roast
2 cups blueberries
½ cup apple juice
¼ cup maple syrup
1 teaspoon cinnamon
1 teaspoon dried parsley
½ teaspoon dried sage
¼ teaspoon nutmeg
lots of salt
dash of black pepper
4-5 strips of bacon
fresh parsley, chopped (to garnish)

Place pork roast in the slow cooker. Pour in the apple juice into the bottom of the slow cooker. Pour the maple syrup over the roast then add the cinnamon, dried parsley, dried sage, nutmeg and salt and pepper on top of the roast. Then finish by topping the roast off with blueberries. Cover and cook on low for 8 hours. Once the pork is done cooking, pull the meat out and shred. Pour some of the remaining liquid in the slow cooker on top of the pork to keep in moist and flavorful. Now cook the bacon in a pan on the stove top. When the bacon is done cooking, remove half of the fat, leaving behind some in your pan. Then place the bacon on a paper towel covered plate and let cool. Dice into pieces. Take half of the diced bacon and mix with your newly shredded pork. Mix together. Place your bacon fat pan over medium high heat. Use your hands or a large spoon to collect a ball of the shredded pork and bacon, then press down to create a patty. Put on skillet, press down more with a spatula, and let cook for about 3-4 minutes per side, or until crispy, then flip. Once your carnitas are crispy, add to plate, top with more bacon and some fresh chopped parsley. Serve.


bacon recipe courtesy of: Juli, PaleOMG: Paleo Recipes, January 16, 2013