3523. BACON and PEPPER INFUSED VODKA

serves twenty


2 slices cooked bacon
1 serrano pepper, halved
1 habañero pepper, halved
1 chili pepper, halved
32 ounces vodka

Combine all ingredients in a jar, cover with a lid and let sit in a cool, dark place for 48 hours. Strain, using a coffee filter and/or strainer. Serve with bloody marys.


bacon recipe source: Megan Porta, Pip & Ebby (@pipandebby), January 25, 2011

3522. BABY BOK CHOY with BACON, ONION and BUTTER BEANS

yields four servings


4 slices bacon, cut into 1/4-inch pieces (about 4 ounces)

1 pound baby bok choy (about 4 heads)
1/2 onion, thinly sliced
One 15-ounce can butter beans, drained and rinsed
1 tablespoon white balsamic vinegar
Kosher salt

Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.

Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.

Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

bacon recipe source: Food Network Kitchen (@foodnetwork)

3521. MUSHROOM CAPPUCCINO with SAVORY BACON CREAM and PIMENTON MUSHROOM CRISPS

yields eight servings


4 tablespoons butter

1/2 cup leeks, white parts only, sliced

1/2 cup onion, chopped

1 each garlic clove, minced

1 1/2 cup crimini mushrooms, sliced

1 1/2 cup oyster mushrooms, sliced

1 cup shiitake mushrooms, no stems, sliced

3/4 cup sherry, dry

1/4 each thyme bunch, leaves only

1/2 each tarragon bunch, leaves only

1/8 cup cornstarch, dissolved in ¼ cup of water

4 1/2 cups chicken stock (or vegetable stock)

1/2 cup cream

1 teaspoon cocoa powder, ground cinnamon or mushroom powder

Savory bacon cream

3/4 cup cream, 38%

2 each apple smoked bacon slices, cut in 1” strips

Pimentón mushroom crisps
1 pound portabella mushrooms

Olive oil, for brushing

Pimentón, to taste

Kosher or sea salt, to taste


Mushroom cappuccino: Caramelize shitake mushrooms in butter. Deglaze pan with ¼ cup of sherry. Add leeks, onion, and garlic and cook about 8 minutes, until the onion is transparent. Add more sherry if needed to maintain texture and moisture. Meanwhile, heat cream and chicken stock separately. In a separate pan, sauté remaining mushrooms in batches until they are golden and wilted. Lightly salt them to increase release of their liquids. Deglaze sauté pan with sherry or some of the chicken stock to dissolve brown particles stuck on bottom. Add sautéed mushrooms to shitake and onion mixture with fresh herbs. Mix in hot stock and bring to a simmer, stirring often. Reduce heat to medium low and simmer until mushrooms are tender, about 20 minutes. Add hot cream and season with salt and pepper. While stirring, add cornstarch mixture to thicken, if needed. Working in batches, purée soup in a blender or processor until it is smooth. Return soup to pot. This soup can be prepared ahead of time by covering it and refrigerating it. It can be reheated over low heat before serving.

Savory bacon cream: Combine cream and bacon, place in double boiler for 30 minutes. Strain and chill below 36°F. Remove any firm bacon fat from surface.Using hand held wire whisk, beat cream to a soft peak. Keep it cold until serving.
 
Pimentón mushroom crisps: Preheat oven to 400°F.Hold mushrooms by stems and, using a sharp slicing knife or mandoline, slice each mushroom cap crosswise or horizontally into thin, almost translucent, slices. Reserve stems for another dish. Lay out mushrooms in a single layer on sheet pan (you may require more than one). Brush each mushroom with olive oil and sprinkle with pimentón. Bake for about 15 minutes, until golden brown. Season with salt, place on a paper towel to drain and serve.

For each serving, to order: Ladle soup into coffee cups or small glasses. Place dollop of bacon cream over soup. Top with cocoa powder or mushroom powder and garnish with a few mushroom crisps.




bacon recipe source: Chef Lars Kronmark, Culinary Institute of America, St. Helena, CA; Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, CA 95134

2880 Zanker Road, Suite 203 San Jose, CA 95134

2880 Zanker Road, Suite 203 San Jose, CA 95134

3520. GARLIC-BACON POT ROAST with PURPLE CARROTS

serves six


3-4 lb chuck pot roast
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons fresh cracked black pepper
8 slices applewood-smoked bacon, diced
2 large onions, coarsely chopped
8 cloves garlic, smashed
1 (32oz) container of beef stock
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons fresh rosemary, chopped
4 carrots
8 small red-skinned potatoes, quartered
1 celery stalk

Pre-Heat the oven to 325º. Trim the fat from the meat, pat dry with a piece of paper towel (this helps the roast caramelize faster). Season the meat generously with salt and fresh cracked pepper. In a large oven safe plan or dutch oven heat oil until hot then carefully transfer the seasoned pot roast to the hot pan. Brown the roast on all sides to seal in the moister and flavor. Once you have all the sides browned transfer to a plate.

Add the chopped bacon into the hot pan with the caramelized bits from the pot roast. Cook the bacon until crisp then remove the bacon and set aside with the pot roast.

Into the same pan you have been using add the onions and smashed garlic. Use a wooden spoon to scrape all of the caramelized bits from the bottom of the pan as you cook the onions and garlic. Cook the onions and garlic until they are tender and you see caramelization on them about 5 min.

Return the pot roast and bacon to the pan with the onions and garlic. Add the broth, Thyme, and rosemary to the pot. Bring to a boil. Cover; transfer to the oven. Bake for 1¾ to 2 hours.

Add the carrots, potatoes and celery stalk. Cover; bake 45 minutes more until the carrots and potatoes are tender. At this point your pot roast should be fork tender and your mouth should be watering.

Remove the pot roast, carrots, and potatoes from the au jus, set aside on a platter and cover with foil to keep warm. This also allows the juices to go back into the roast so that it is juicy and tender. Next skim the fat from the liquid and strain it to remove any bits. Return the liquid to the stove, bring to a boil uncovered for 15 min to reduce. We are looking to have a slightly thickened gravy. If you didn't want to wait for the Au Jus to thicken you could always cheat and add a bit of corn starch and water to thicken it quickly.

Slice the roast and then serve with the vegetables, reserved bacon bits and luscious gravy. Top with a bit of the fresh thyme and rosemary.


bacon recipe source: {Sassy} Southern Yankee (@SasySouthrnYank), February 23, 2014 

3519. CHEDDAR BACON CHICKEN TENDERS

1 egg
garlic salt, to taste
onion salt, to taste
pepper
½ cup plain panko bread crumbs
½ cup finely shredded cheddar jack cheese
3 oz cooked real bacon crumbles
1 package (14 oz) uncooked chicken tenders (not breaded)
sour cream ranch dip, for serving (optional)

Heat oven to 400°F. Spray roasting grill pan with cooking spray. Season each chicken tender with garlic salt, onion salt, and pepper. In shallow bowl, beat egg. In large bowl, place bread crumbs, cheese, bacon, and additional garlic salt, onion salt, and pepper. Dip chicken into egg. Press each chicken tender in the bread crumb mixture and coat the entire tender. Place chicken tenders on sprayed roasting grill pan. Spray the tops of the chicken tenders with cooking spray. Bake 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown.


bacon recipe source: Real Housemoms (@RealHousemoms), July 22, 2013

3518. HOMEMADE CARAMEL POPCORN with BACON

6 slices thick-cut bacon, cut into 1/4-inch pieces

2 tablespoons vegetable oil
3/4 cup unpopped popcorn
1 cup (2 sticks) unsalted butter
2 cups light brown sugar, lightly packed
1/2 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract

Preheat the oven to 250ºF.

In a large sauté pan set over medium-low heat, cook the bacon until a majority of the fat has rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate and reserve the bacon drippings.

Add 1 tablespoon of the reserved drippings, plus the vegetable oil, to a large stock pot over medium heat.

Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for 1 minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. (It may take up to 5 minutes for all of the popcorn to pop.) Transfer the popcorn to a large bowl, sprinkle in the cooked bacon pieces, tossing to combine, and set the bowl aside.

Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract. (The caramel will bubbly vigorously once you add the vanilla.)

Immediately pour the caramel over the popcorn, stirring to coat the popcorn and bacon.
Transfer the coated popcorn into two 9x13-inch shallow baking pans.

Bake the caramel corn for 1 hour, stirring every 15 minutes.

Remove the caramel corn from the oven and spread it onto a parchment paper-lined baking sheet to cool completely before breaking it into pieces and serving.


bacon recipe source: Kelly Senyei, Just a Taste (@justataste), February 5, 2014

3517. ESPRESSO POUND CAKE with MAPLE BACON ICING

1 1/2 cups all purpose flour

1 tablespoons double dutch cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoons salt
12 tablespoons (1 1/2 sticks) butter, softened
1 1/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup strong espresso, cooled

for the maple bacon icing:
1/2 teaspoon whole milk
3 tablespoons pure maple syrup
1/4 teaspoon maple extract
1 1/2 cups powdered sugar
8 strips center cut bacon, cooked and crumbled

Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.

In stand mixer, beat together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and mix until combined.

Add half flour mixture and half espresso. Mix. Add remaining flour mixture and espresso and mix until smooth and no large lumps remain.

Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 45 minutes and then remove from pan.

Then, in a small bowl whisk together milk, pure maple syrup, and maple extract. Add powdered sugar, whisking until smooth. Slowly pour on top of the cooled poundcake and sprinkle with crumbled bacon. Serve immediately.


bacon recipe source: Jessica Segarra, The Novice Chef (@TheNoviceChef), July 18, 2012

3516. SPICED PUMPKIN and BACON TOASTED MARSHMALLOW CUPCAKES

The cake:
1 box spice cake mix
1 can pumpkin puree (15 oz.)
2/3 cup milk
1/3 cup brewed coffee, cooled
1/3 cup finely chopped bacon

The marshmallow frosting:
8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons bourbon vanilla extract

The cake:
Mix the cake mix and the puree until combined. Slowly add the milk, then coffee and mix until well combined. Fold in the chopped bacon. Spoon into 20-24 cupcake liners. Bake at 350° for 18 minutes. Cool completely.

The marshmallow frosting:
Place the cooled cupcakes on a baking sheet (they can be touching) and set them aside.

Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Using a stand mixer or hand mixer, whisk for 1 minute on medium speed. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.

Transfer the frosting to a large piping bag fitted with your preferred piping tip and pipe onto the cupcakes. Broil until the tops are starting to brown, about 20 to 30 seconds—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch). In my oven, it took 1-2 minutes, so be sure to keep an eye on them. Serve immediately or store in an airtight container at room temperature for up to 3 hours.


bacon recipe source: Piggy Piggy Princess (aka Sara Lewis), Bacon Today (@bacontoday)

3515. ORANGE ROUGHY with a BACON, JALAPENO, ZUCCHINI and CORN SALAD

1 pound orange roughy (or 4 4oz. filets)
4 ears of corn, out of their husks
2 slices of bacon, chopped
1 jalapeno
1 cup of zucchini diced
salt and pepper to taste

Bring a large pot of water to a boil, you can add some sugar here if you want to make sure the corn is  nice and sweet.

Add the corn and allow the water to come back up to a boil and then cook for 2 minutes, then remove to cool

When the corn is cool enough to handle, carefully slice down the sides with a large knife to remove the kernels from the corn

On the grill (or using the oven broiler) char the jalapeno until it is black on all sides. Set aside and let cool. Once cool peel the black skin off and chop- removing seeds if you don’t want the heat

In a large pan over medium high heat, cook the chopped bacon until it is nice and crispy. remove from the pan and drain on paper towels.

In the same pan, add the zucchini and cook for a couple of minutes, you want to just heat it through but still have it remain crunchy. Add the corn, bacon, jalapeno and cook for a few minutes until combined. Remove from heat and season with salt and pepper

Season the fish with salt and pepper, on both sides.

Heat the same pan as used above (which should still have a little grease in it so you won’t need to use spray) over medium high heat. Once the pan is hot add the fish and cook on the first side until it is nice and browned, flip and quickly cook on the second side. This is a thin fish, so it won’t take very long at all.

Serve fish over the corn salad and enjoy.


bacon recipe source: Shelby, A mouthful of moderation, August 19, 2014

3514. GRILLED DOUBLE BACON, PEPPERONI and ONION PIZZA

1 (12-14") pizza dough, stretched onto a pan
1 tablespoon extra virgin olive oil
2/3 cup pizza sauce
3/4 cup shredded mozzarella
5 slices thick sliced bacon, cooked and cut into chunks
1/4 cup Canadian bacon, cut into quarters
1/4 cup pepperoni
1/4 cup diced onions
1/2 cup shredded Parmesan Reggiano
1 tablespoon olive oil, plus more for brushing
dried oregano
garlic powder
salt & pepper
cornmeal for pizza pan

Preheat the grill on high to 500 degrees, with the lid closed. Brush a good quality pizza pan lightly with olive oil, and sprinkle with cornmeal. Set aside. Stretch and roll out the pizza dough until thin, and place on the pan. Brush the top with 1 tablespoon olive oil, and then spoon on pizza sauce. Top pizza with the mozzarella, bacon, Canadian bacon, pepperoni, onions and then Parmesan. Season with oregano, garlic powder, salt and pepper. Set pizza on the grill and close the lid. Cook for 5 to 8 minutes or until cooked through.




bacon recipe source: The Cooking Photographer, January 28, 2011

3513. STILTON and BACON TOAST

serves one

3 tablespoons olive oil 

3 slices white bread 

3½ oz. Stilton, sliced

1 plum tomato, sliced

3 rashers smoked streaky bacon 

3 sprigs fresh chervil, to garnish

Preheat the grill to medium. Heat a griddle pan until smoking hot. Drizzle each slice of bread with a tablespoon of olive oil and chargrill each slice on both sides. Remove from the heat and lay the sliced Stilton on top, followed by the sliced tomato. Place under the grill and cook until the cheese is melted and bubbling. Place the bacon onto a baking sheet and grill until crisp. To serve, cut the bacon rashers in half and place on top of the cheese toast. Serve garnished with fresh chervil.

bacon recipe source: Richard Phillips, Ready Steady Cook, BBC-Food

3512. COLLARD GREENS, BLUE POTATO and BACON SALAD

makes 8 servings 

 

 

6 ounces thick-cut bacon, cut into 1/4-inch dice 

1 pound baby blue potatoes, quartered  

Kosher salt 

Freshly ground pepper  

1/2 cup chopped walnuts 

8 quail eggs

1/4 cup plus 2 tablespoons extra-virgin olive oil 

2 tablespoons apple cider vinegar  

1 tablespoon Dijon mustard 

pinch of sugar 

1 1/2 pounds young collard greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons  

4 ounces Stilton cheese, crumbled 

 

Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.  

 

On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool. 

 

Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.  

 

In a small saucepan, cover the quail eggs with water. Bring to a boil and cook for 2 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and cut them in half lengthwise. 

 

In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the collards, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.

 

 

bacon recipe source: Melia Marden, Food & Wine, April 2014

3511. MUSTARD-AND-BACON-CRUSTED CHICKEN BITES with BACON AIOLI

makes 12-16 bites


Chicken bites 
4 jumbo chicken tenderloins (about 10-12 ounces total)

1/2 cup mustard powder

1 teaspoon chopped flat-leaf Italian parsley

1/2 cup cooked and chopped bacon

2 cups panko breadcrumbs

6 eggs

1 cup canola oil

 

Bacon aioli 

1/2 cup mayonnaise

2 teaspoons fresh squeezed lemon juice

1 teaspoon chopped garlic

4 bacon strips, cooked and roughly chopped

 

Roll chicken tenderloins in mustard powder. Combine chopped parsley, cooked bacon and panko in a separate bowl. In a third bowl, beat eggs with 3 tablespoons water.

 

Dredge the chicken in the egg wash, covering the chicken completely. Remove it from the egg wash, allow any excess liquid to drip off, and roll the chicken in panko mix until completely covered. Remove and place in refrigerator until ready to cook.

 

When ready to cook, heat 1 cup oil in a saucepan over medium heat and cook both sides of chicken until chicken is cooked through, about 2–3 minutes each side (internal temperature of 160°F). Cut chicken into 1/2-inch pieces and serve with bacon aioli.

 

 

bacon recipe source: Food Republic (@foodrepublic), December 13, 2013; adapted from Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining by Eric Levine (Lyons Press, 2013)

3510. BACON-WRAPPED DOUBLE PORK MEATLOAF

yields 8 to 10 servings


1 tablespoon vegetable oil

1/2 medium white onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced
Leaves from 4 sprigs thyme (about 1 teaspoon)
2 large eggs
1/2 cup well-shaken lowfat buttermilk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground pork
1 pound bratwurst pork sausage, removed from casings and broken up
1 cup crushed saltine crackers (about 20)
1/4 cup finely chopped fresh Italian parsley leaves
8 strips bacon

Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.

Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.

In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).

Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.

bacon recipe source: Aida Mollenkamp, "Dinner Party Pork," Ask Aida, Food Network

3509. FRESH GRILLED CORNBREAD with BACON-BLACKBERRY COMPOTE

olive oil 
3-4 ears corn (shucked) 
1 1/4 cups buttermilk 
3 eggs 
1/2 cup maple syrup 
2 cups cornmeal 
1 cup all purpose flour 
4 teaspoon baking powder 
pinch salt 
1/2 cup cold unsalted butter (cut in 1/2-inch cubes) 
6 slices bacon 

Blackberry compote 
1 pint fresh blackberries 
4 tablespoons honey 
Zest of 1 lemon 
1/2 cup water (plus more if needed) 

Preheat oven to 375°F. 

Preheat grill to medium-high. Brush the corn with olive oil and grill for 2-3 minutes per side, until corn is lightly charred in places. 

Stand the corn and carefully cut off the kernels, reserving the kernels and any liquid. 

In a large bowl, whisk together the buttermilk, eggs, and maple syrup. In a large food processor, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix. Add the butter and corn kernels and pulse until corn and butter are coarsely chopped. Stir this dry mixture into the wet mixture and transfer to a lightly oiled 9x9 baking dish. 

Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting. 

Meanwhile, arrange the bacon on a wire rack lined baking sheet. Cook for 10-15 minutes, until crispy. Once cooled, crumble into small bits. 

If desired, warm the slices of cornbread on the grill. Drizzle compote over cornbread and garnish with crumbled bacon. 

For the blackberry compote: Combine all of the ingredients in a small saucepot, and bring to a boil. Simmer 10 minutes, just until blackberries begin to break down slightly.


bacon recipe source: Daphne Oz, The Chew, ABC-TV
 

3508. BACON HASSELBACK POTATOES

yields 12 servings

 

 

4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped

Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.

bacon recipe source: Food Network Kitchen, Food Network Magazine

3507. SWEET CHILI BACON-WRAPPED CHICKEN TENDERS

yields four servings


4 (4 ounces each) skinless chicken breasts, cut into 1-inch-thick strips
6 to 8 slices thin-cut bacon, cut into halves
2/3 cup brown sugar
2 tablespoons chili powder
1 teaspoon garlic powder
1/8 teaspoon pepper

In a small bowl, combine chili powder, garlic powder and pepper. Roll chicken in chili mixture to coat. Wrap each chicken strip with bacon and using wooden picks, secure top and bottom of bacon. Gently roll bacon-wrapped chicken in brown sugar until coated. Arrange prepared chicken on rack set over a broiler pan and bake in a 350 F oven for about 20 to 25 minutes or until bacon is crisp and chicken is cooked through.


bacon recipe source: Lalaine Manalo, Onion Rings and Things (@ORingsandthings), December 22, 2013

3506. BACON CHOCOLATE BARK

makes four servings

 

 

2 slices thick-cut bacon

1 tablespoon caramel sauce

2 1 oz. squares bittersweet chocolate, unwrapped 

 

Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce. Bake at 350 degrees F for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces. Meanwhile, line a small baking sheet with parchment paper. Place bittersweet chocolate square about 1-inch apart prepared baking sheet. Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin even later. Place the bacon pieces on top. Chill for at least 30 minutes or until chocolate is set. Wrap in plastic wrap. Store in the refrigerator for up to 3 days.

 

Note: If you are using a chocolate candy bar, reduce baking time to 2 to 3 minutes or until softened. Spreading is not necessary.

 

 

bacon recipe source: Better Homes and Gardens

3505. BACON PLANTAIN FRITTERS

serves 6 fritters 

 

 

4 strips bacon, diced

2 large ripe plantains, mashed

½ teaspoon cinnamon

½ teaspoon sea salt

 

In a skillet over medium heat, cook the bacon until crispy, roughly 8 to 10 minutes. Remove the cooked bacon bits from the pan and add to the mashed plantains. Add in the spices and mix until well combined. With a large spoon, scoop the batter and place in the skillet and shape into a 3 inch fitter in the skillet. Cook for 4 to 5 minutes and then flip and repeat.

 

 

bacon recipe source: Kelly Bejelly, A Girl Worth Saving (@AGirlWorthSavin), October 29, 2014

3504. TOMATO, BACON, AVOCADO with ARUGULA PESTO TEA SANDWICH

makes 16 finger sandwiches

8 slices of rustic bread
1 1/2 pounds of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch or 1/4 cup of arugula, cleaned and trimmed
1/2 garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
Salt and pepper to taste

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain. To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste. Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice. Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve. Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.


bacon recipe source: Laura Klein, Organic Authority (@OrganicAuthorit), October 27, 2006

3503. BOK CHOY with BACON and ONIONS

serves four


4 slices bacon
2 pounds baby bok choy
1 teaspoon olive oil
¼ cup diced onion
1 teaspoon red pepper flakes
2 cloves garlic, minced
salt to taste

Cut the 4 slices of bacon into a large dice. Fry it up in a skillet over med-high heat until it's all happy and browned and crispy. Meanwhile, dice the onions and mince the garlic. Wash your bok choy, cut off the root and hard stems, and chop into big pieces. Put the crispy bacon a paper towel and set aside. Add a splash of olive oil to the pan and reduce the heat to med-low. Sauté the onion, red pepper flakes and garlic until they're all nice and sweet and tender and lightly browned. Add the bok choy or whatever greens you like. Cover and cook over low med-heat for about 5 minutes. Then remove the lid, turn the heat back up to medium, and stir it around. Let it cook another few minutes until it's tender. Return the bacon to the pan, mix it up and season to taste. Serve immediately.


bacon recipe source: Jo-Lynne Shane (@JoLynneShane), May 23, 2012

3502. SABAW NG MONGGO (MUNG BEAN SOUP with BACON)

1 cup monggo or mung beans (dried)
8-10 bacon strips
2 tablespoons vegetable or corn oil
4 cloves garlic, minced
1 whole onion, chopped
2 medium tomatoes, chopped
1 inch fresh ginger, peeled, sliced in slivers
8-10 cups soup stock (vegetable or chicken)
1 tablespoons patis (Filipino fish sauce)
2 cups coarsely shredded bok choy or Chinese cabbage
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
boiled white rice, for serving

In a medium bowl, pre-soak the monggo/mung beans in water for about 30 minutes. The water should be enough to cover the beans.

Transfer the water and mung beans to a medium stock pot. Have enough liquid to cover the beans (add more water or else vegetable or chicken soup stock if desired). Over medium high heat, bring this to a boil, then adjust the heat to a low. Simmer and cook for about 45 to 50 minutes till monggo is soft. Add more water if liquid evaporates. The beans should soften while immersed in liquid. Stir the mung beans every now and then so they do not stick to the bottom of the stock pot. Some beans may even pop open in the process. When soft and cooked, set aside till ready to saute.

Pre-cook the bacon strips for 8 to 10 minutes in a skillet over medium heat. When cooked, drain bacon strips on parchment paper or paper towels to remove excess oil.

Use a different medium stock pot. Over medium high heat, add the vegetable or corn oil. (Or you may use the bacon drippings if desired).  Saute the garlic, onions and fresh ginger. Cook for 1 to 2 minutes till onions soften. Add the tomatoes and patis (fish sauce). Continue to cook for 2 to 3 minutes till tomatoes soften.

Add the boiled monggo together with the liquid. Add more soup stock (vegetable or chicken) to the stock pot. Simmer for about 10 minutes for flavors to blend. Toss in the chopped bok choy pieces and cook for 1 to 2 minutes more. Season with salt and black pepper.

Crumble the cooked bacon and sprinkle it on top of the monggo. Serve with boiled white rice.


bacon recipe source: Elizabeth Quirino (@Mango_Queen), Asian in America: January 16, 2014

3501. BACON BANANA BREAD

1 box yellow cake mix
2 eggs
4 ripe bananas
8 slices bacon, cooked and crumbled

Smash bananas in a large bowl. Add eggs, cake mix and ¾ of the bacon to the bananas and mix well by hand. Spray 2 loaf pans with nonstick cooking spray and fill with mix. Spinkle a single line of bacon crumbs down the center of each loaf. Bake at 350 F for 35-40 minutes or until completely cooked.


bacon recipe source: Wendy O'Neal, Around My Family Table (@MyFamilyTable), August 25, 2014

3500. WESTERN BACON BURGERS with BBQ MAYO and CRISPY ONION STRINGS

serves four 


1 pound ground beef
½ white onion
2 cups buttermilk
½ cup flour
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
⅓ cup BBQ sauce
⅓ cup mayo
1 avocado, sliced
8 slices of bacon, cooked til crisp
4 hamburger buns
optional: lettuce and cheese

Thinly slice onion. (The slices should be thin enough that you should be able to see the knife through the end of the onion where you're slicing). Place onion slices in a shallow dish and pour buttermilk over the onions. Move them around so they are all in the buttermilk, but they don't have to be completely covered. Let them soak for about 10 minutes. (Use this time to cook your bacon or slice your avocados!)

In bowl combine flour, salt, garlic power, paprika, and cayenne pepper and wish until well mixed. Dip the onions in the flour mixture, tossing to coat. Put them all in a bowl.

Fill a pan with ½ inch of oil. Preheat oil to 300 degrees. Use tong to place coated onions in the hot oil. After about 30-40 seconds, turn them over once and cook another 30-40 seconds. Place fried onions on a paper towel-lined plate to drain excess oil.

Preheat grill. Shape ground beef into 4 equal sized patties. Grill burgers 4-5 minutes on each side until desired doneness is reached.

Whisk together mayo and bbq sauce. Spread some bbq mayo on the inner sides of hamburger buns. Top with grilled hamburgers, avocados, bacon, and fried onions. Serve immediately.


bacon recipe source: Tiffany, Creme de la Crumb (@CremedelaCrumb1), July 11, 2014

3499. ADOBO CHICKEN with BACON and BAY LEAVES

makes six servings 


3 ounces thick-cut bacon, cut into 1/4-inch matchsticks 
6 large chicken thighs (about 8 ounces each) 
salt 
freshly ground black pepper 
6 garlic cloves, minced 
1 large shallot, thinly sliced 
1/4 cup plus 2 tablespoons coconut vinegar or cider vinegar
3 cups low-sodium chicken broth 
1 1/2 tablespoons fish sauce 
1 1/2 tablespoons shiro shoyu (white soy sauce) 
6 bay leaves 
pinch of cayenne

 

In a large, deep skillet, cook the bacon over moderate heat until browned, 3 minutes. Transfer the bacon to a plate, leaving the fat in the skillet. Season the chicken lightly with salt and pepper and add it to the skillet, skin side up. Cook over moderately low heat, turning once, until browned all over, 12 minutes. Transfer the chicken to a plate. 

 

Spoon off all but 2 tablespoons of the fat from the skillet. Add the garlic and shallot and cook over low heat, stirring, until softened, about 3 minutes. Add the vinegar and cook until reduced by half, scraping up any bits stuck to the pan, about 2 minutes. Add the broth, fish sauce, shiro shoyu, bay leaves and cayenne and bring to a simmer.  

 

Return the chicken and bacon to the skillet and cook over moderately low heat, turning once or twice, until the chicken is cooked through and the sauce is reduced by half, about 30 minutes. Discard the bay leaves, spoon off the excess fat and serve.

Note: The adobo chicken can be refrigerated overnight or frozen for 2 weeks.

 

 

bacon recipe source: Paul Qui, Food & Wine, May 2013 

3498. BACON, CHEESE and BARLEY STUFFED CAPSICUM

1 cup raw barley or rice
2 teaspoons oil
1 onion, peeled and diced
2 rashers middle bacon
2 cloves garlic, peeled and dice
1.5 cups grated cheese
1/2 cup sun dried tomatoes, drained and sliced
4 medium capsicums (red, orange and yellow are sweetest)
Parsley
Salt and pepper to taste

Simmer the barley in plenty of water for 20 minutes. Drain the barley once cooked. Preheat oven to 440ºF. Heat a frypan on medium heat and add oil. Fry the onion until translucent. Add the bacon and garlic and fry until cooked through. Add the drained barley, sun dried tomatoes and 3/4 of the cheese. Season to taste with salt and pepper if needed. Slice the tops off the capsicum and remove the inside and seeds. Fill the capsicums with the barley filling and top with the remaining cheese. Place the tops back on the capsicums and bake for 30 minutes or until the capsicums are soft.

bacon recipe source: Lorraine Elliott, Not Quite Nigella (@NotQuiteNigella), June 1, 2014

3497. CORN, BACON and CAPSICUM FRITTERS with AVOCADO SALSA

makes four servings


2 cups frozen corn kernels
2 bacon rashers, rind and excess fat trimmed, finely chopped
1 red capsicum, halved, deseeded, finely chopped
2 eggs, lightly whisked
3/4 cup self-raising flour
1/3 cup milk
Salt & freshly ground black pepper
2 tablespoons vegetable oil
1 ripe avocado, halved, stone removed, peeled, chopped
1 ripe tomato, finely chopped
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fresh lime juice
mixed salad leaves, to serve

Cook corn in a medium saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well.

Heat a frying pan over high heat. Add bacon and capsicum and cook, stirring, for 5 minutes or until golden brown. Remove from heat.

Combine the egg and flour in a bowl. Gradually stir in the milk. Add corn, bacon and capsicum, and stir to combine. Season with salt and pepper.

Heat half the oil in a large non-stick frying pan over medium heat. Spoon four 80ml (1/3-cup) portions of corn mixture evenly around the edge of the pan. Cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and corn mixture, reheating pan between batches.

To make the salsa, combine the avocado, tomato, coriander and lime juice in a bowl. Taste and season with salt and pepper.

Place fritters on serving plates. Top with salsa and serve with mixed salad leaves, if desired.



bacon recipe source: Sarah Hobbs, Australian Good Taste, November 2004, p. 32

3496. RUM and COLA FLOAT with BACON STRAW

1 scoop vanilla ice cream 

1 shot spiced rum

1 strip bacon

cola

brown sugar 

 

Make the bacon straw: Roll up some tin foil into a dowel and wrap a piece of bacon around it. To properly do this, place the bacon onto a cutting board and place the foil stick at a 45 degree angle touching one end of the bacon. Roll the foil wrapping the bacon around it as you go, being careful that the bacon slightly overlaps itself with each revolution. In the end, the bacon should be tightly wrapped like a ribbon. 
Lightly coat the bacon with brown sugar. Bake in the oven for about 15-20 minutes at 325 degrees until crisp. 

To take the bacon off the foil, twist the ends of the foil to thin it, and slowly spin it out of the bacon. Cut the ends off the bacon to make it form a more perfect straw. There will be areas where the bacon isn't fully sealed, but it should still work. 

Make the drink by mixing the rum and cola. Add a scoop of ice cream and stick in the straw. Serve.


bacon recipe source: The Food in my Beard (member), tablespoon (@tablespoon), November 19, 2012 

3495. BROWN SUGAR BAKED BEANS with BACON

serves 15-20


2 cans (29 oz each) of good quality baked beans
4 slices thick-cut bacon, cooked and crumbled
3 tablespoons brown sugar
2 teaspoons mustard powder
3 tablespoons ketchup
2 tablespoons onion powder or dried minced onion
¼ teaspoon freshly ground black pepper

Set oven to 350F. Combine all ingredients, except for bacon, in a serving dish of your choice. Stir to fully incorporate ingredients. Sprinkle crumbled bacon evenly on top. Cover and place in oven for 15-20 minutes or until dish is hot. Serve warm.


bacon recipe source: Chew Out Loud (@chewoutloud), June 14, 2013

3494. ALMOND-BACON CHEESE CROSTINI

makes 36 servings


1 French bread baguette (1 lb), cut into 36 slices
2 cups (8 oz) shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
dash salt
additional toasted almonds, optional 

Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7-8 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm.

 

 

bacon recipe source: Country Woman Christmas Annual 2007, p. 42; Taste of Home (@tasteofhome), PO Box 5294, Harlan, IA 51593-0794

3493. BACON-BAKED CAMEMBERT with HOT CHILI CHUTNEY

1x 200grams camembert

4 rashers of streaky bacon

1 long red chile, chopped

1 yellow capsicum, chopped

1 green sweet chili, chopped

2 cloves of garlic, crushed

1 finely chopped onion

2 tablespoons brown sugar

50 ml (3 1/3 tablespoons) white wine vinegar

 

Wrap the camembert with the bacon and place into a non-stick ovenproof fry pan and bake at 400ºF for 10-12 minutes. Heat a separate fry pan, add a splash of olive oil and fry the chilies, peppers, onions and garlic until just starting to brown then pour in the sugar and vinegar and allow to boil. Turn down to a simmer until the liquid has thickened to a syrupy consistency and serve hot with the baked camembert.

 

 

bacon recipe source: Chef James Reeson, Alive and Cooking, Australia

3492. BACON SCALLION CREAM SAUCE

yields about 1½ cups 


3 tablespoons butter 
1 thick slices bacon, chopped 
3 tablespoons flour 
1½ cups chicken stock 
¾ cup heavy cream 
1 tablespoon cracked black peppercorns 
6 scallions, white and green parts, thinly sliced, plus extra for garnish 
salt

In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.

Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.


bacon recipe source: Julia Moskin, The New York Times (Cooking, @nytfood)

3491. TONGUE stuffed with BACON on POLENTA

3 lb beef tongue
1 large onion, chopped coarsely
8 garlic cloves, peeled coarsely chopped
2 parsley stems with leaves
1 teaspoon sofrito
3 cups fresh pumpkin (or butternut squash) cubed
1 red or yellow pepper, cubed
1 large tomato, cubed
2 slices of bacon, cut into pieces
2 tablespoons olive oil
1/2 cup white wine
1 cup broth (reserved from tongue)
red pepper flakes
salt and pepper

Polenta
3 cups broth (reserved from tongue)
1 cup polenta
1/4 cup parmesan cheese
1 tablespoon olive oil
salt and pepper
1 tablespoon chopped parsley

Tongue: Rinse the tongue under cold water. Place in a stock pot with a quarter of the onion, 1 cup of the pumpkin, 2 garlic cloves, parsley stems, sofrito, 1/2 tsp salt and 1/2 tsp pepper. Fill the pot so 2 inches of water cover the tongue. You will need a very large stockpot. Cover, bring to a boil, and lower heat. Simmer for 2 hours. Remove from heat, and let the tongue rest in the water for 30 minutes. Place the tongue on a cutting board. Peel and discard the skin. Make a dozen 1 inch slits all around the tongue. Press the cut pieces of bacon into the slits. Don't forget to strain the broth from the pot, and set aside.

Preheat oven to 350 degrees. Heat stockpot over medium heat with 2 tblsp of olive oil and the remaining onion. Cook until translucent. Add the rest of the vegetables, season with salt, black and red peppers. Cook until tender and deglaze with 1/2 cup of white wine and 1 cup of broth. Season to taste with salt and pepper if necessary. Put the tongue back in the pot, cover with vegetables, and cook in the oven for 1 hour. Baste every 20 minutes. Remove from the oven and let rest for 10 minutes. Cut out the bones at the back of the tongue, slice, and serve over polenta with juices. Oh that juice. Garnish with parsley.

Polenta: Heat 3 cups of stock until boiling. Add the polenta in a thin stream, stirring. Stir constantly until thickened, about 2 minutes. Turn off heat, add cheese, olive oil, salt and pepper to taste.


bacon recipe source: Naomi Donabedian, Cantaloupe Alone (@CantaloupeAlone), October 5, 2009

3490. BAKED SWEET POTATO CHIPS with BLUE CHEESE SAUCE, BACON and GREEN ONION

1 pound yams, sliced thin on a mandolin
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon butter
1 tablespoon flour
½ cup hot milk
4 ounces gorgonzola, divided
3 green onions, sliced thin
4 slices bacon, cooked and roughly chopped

Preheat oven to 400 degrees. Toss yams with canola oil, ½ teaspoon salt, garlic powder and onion powder. Place two cooling racks on top of two cookie sheets. Spray with non-stick spray. Place yams on cooling rack in one even layer, making sure they aren’t touching. If they are too close together they will steam instead of crisp up. Bake for about 10 minutes until the chips start to curl up on the edges. Watch carefully as they burn easily. Turn the oven off and let them sit for 25-30 minutes.

While the yams are cooking, make the blue cheese sauce. In a small skillet, melt butter over a medium heat, whisk in flour. Cook one minute. Turn the heat off and very slowly whisk in milk, making sure there are no lumps. Bring to a simmer, and cook until thickened 1-2 minutes. Crumble in half of the blue cheese. Whisk until incorporated. Season with salt and pepper. Set aside.

Build chips. Place half of chips on serving platter. Drizzle with some of the blue cheese sauce. Place other half of chips on top, and drizzle with more blue cheese sauce. Sprinkle with bacon, green onions and remaining blue cheese.

Use remaining sauce to dip chips if desired.


bacon recipe source: Nicole, Cooking for Keeps (@cookingforkeeps), January 13, 2014

3489. CRAB ENCHILADAS with BACON and ORANGE SAUCE

serves six

12 corn tortillas (small)
corn oil
bacon and orange sauce (recipe below)
8 oz. cream cheese
1 lb. crab meat
1/2 cup grated parmesan

Bacon Orange Sauce (makes 2 1/2 cups)
4 oz. bacon, diced
6 tablespoons flour
1/4 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon coriander
large pinch black pepper
1 teaspoon garlic
2 cups clam broth or chicken broth
1/2 cup fresh orange juice
1 tablespoon orange zest

In skillet over medium high heat, fry tortillas one at a time, 30-45 seconds (total for both sides). Stack on paper towels.

Bacon orange sauce: Meanwhile, make sauce. In saucepan over medium high, cook bacon until crisp. Remove bacon, add onion and garlic. Cook 5 minutes until translucent. Add flour and seasonings; mix and cook for 1 minute. Whisk in broth and orange juice, zest. Let come to simmer, should slightly thicken, 3-5 minutes. Stir in bacon bits. Proceed with recipe, above.

Enchiladas: Preheat oven to 375. Combine 1/2 cup bacon orange sauce with cream cheese, Parmesan and crab. Put 1/2-1 cup of the sauce in bottom of dish. Roll crab mix into each tortilla, lay in dish. Cover with remaining sauce, sprinkle with Parmesan. Bake 15-25 minutes until sauce is bubbling and cheese is beginning to brown.


bacon recipe source: Janelle, Talk of Tomatoes (@talkoftomatoes), February 14, 2011

3488. CHICKEN POTPIE topped with BACON CHEDDAR BISCUITS

serves 6-8 servings 

 

 

2 chicken quarters

4 tablespoons butter

1/2 cup chopped onion

2 garlic cloves, minced

4 tablespoons flour

1 cup carrots, peeled and cut into pieces

16 ounces chicken stock

1 cup potatoes, peeled and cut into cubes

1/2 cup peas

2 tablespoons heavy whipping cream or milk

Salt and pepper, to taste

 

Biscuits

1/4 cup butter, cut into tablespoons

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup shredded cheddar cheese

2 tablespoons bacon, cooked and crumbled

1 tablespoon fresh chives, chopped

1/2 cup heavy whipping cream

For the pot pie: Fill an extra large pot with water. Bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 20-30 minutes or until the chicken is completely cooked through. Remove from the water. Let the chicken cool. Once it's cool enough to handle, shred the meat off of the bones, discarding skin and bones. Set aside shredded chicken.

 

Preheat oven to 425F degrees. Have a casserole dish ready.

 

In a Dutch oven or deep pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Stir in the flour until flour is completely coated. Slowly whisk in the chicken stock. Bring to a boil.

 

Once the stock is boiling, add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the shredded chicken then stir in the cream. Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.

 

For the biscuits: While the filling is baking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened. On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).

 

When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and chicken filling is bubbly.

 

 

bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), January 20, 2013

3487. LIMA BEANS and BACON with MARSHMALLOWS

1 lb. dry lima beans
3 tablespoons brown sugar
3 tablespoons butter
4 strips bacon
salt and pepper
1 dozen marshmallows

Soak the lima beans in cold water for 5-6 hours. Drain off this water and add boiling water to cover. Cook on a low flame for half an hour or until tender.

Melt the butter and add the sugar, then the seasoning. Turn the tender beans into a greased casserole, pour over the butter and seasoning. Lay the strips of bacon on the top. Bake with the cover on for about one hour in a warm oven (350ºF), add water if necessary. Remove the cover and put the marshmallows on top of the bacon. Brown under the broiler flame.

Serve in the casserole.


bacon recipe source: Chicago Evening American's A Book of Practical Recipes for the Housewife; Sarah Lohman, Four Pounds Flour, November 21, 2014

3486. GRILLED BACON-WRAPPED HOT DOGS

1 package hot dogs (any style)
an equal number of uncooked bacon strips to the number of hot dogs you have
2 toothpicks per hot dog (preferably un-colored)

Preheat grill to low (or build a low bed of coals on one side of the grill). Wrap a piece of bacon around each hot dog, starting at one end, fixing it in place with a toothpick skewered all the way through the bacon and hot dog, and spiraling it around the hot dog to the other end where another toothpick is pushed through to hold it in place. Repeat until all the hot dogs are wrapped in bacon.

Place the hot dogs on the hot, clean grill and let them cooking, turning and repositioning as necessary, until the bacon is chewy/crisp, or about 8 minutes.


bacon recipe source: Rebecca Lindamood, Foodie with Family (@foodiewithfam), June 27, 2014

3485. SWEET POTATO, KALE and BACON SCRAMBLE

serves two


6 eggs
4 strips thick cut smoked bacon
2 teaspoons olive oil
1/8 cup liquid (such as water, chicken broth, vegetable broth)
½ medium sized sweet potato, peel on, chopped into ¼- inch squares
¼ red onion, diced
2-3 stalks kale, stems removed and chopped, leaves chopped
toppings of your choice: cheese, guacamole, salsa, plain Greek yogurt

In a medium-sized skillet, heat about two teaspoons of olive oil on medium heat. Add the chopped sweet potato and onion and saute 3 or 4 minutes before adding a little liquid and covering. In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more and cover again. Repeat this several times until the sweet potato is soften, but still al dente. Add the chopped kale stems. Saute another 3 to 5 minutes and add additional liquid if necessary. Add the chopped bacon. Allow the bacon to cook to desired crisp. Add the kale leaves. Allow to steam for about 30 seconds before pouring the scrambled egg mixture evenly over the meat and veggies. This is where the technique comes in. Avoid the temptation to stir. Simply allow the skillet to sit 2 to three minutes. Then, using a wooden spoon or spatula, begin flipping sections of egg and veggies. Once all sections have been flipped over, everything to sit and cook another 2 or 3 minutes. Repeat the flipping. Continue doing this until the egg is no longer cooking to the skillet. Add salt to taste. Serve with your favorite toppings.


bacon recipe source: Julia Mueller, The Roasted Root (@RoastedRootFood), October 30, 2012

3484. MIZUNA and BACON PEPERONCINO

for 4 servings


16 oz. spaghetti
1 tablespoon salt
2 tablespoons olive oil
2 cloves garlic
5 pieces bacon
2 bunch mizuna
2 tablespoons soy sauce
red chili pepper as needed
cut seaweed as needed

Boil water and add salt, cook spaghetti until al dente. Slice garlic thin. Cut bacon in 1” portions and cut mizuna in 2” portions. Sautee sliced garlic and bacon with olive oil (1tbs.) in a pan. Add mizuna and cook briefly. Put spaghetti into the pan and dress with red chili pepper and olive oil (1 tablespoon). Top with sliced seaweed and enjoy slightly hot flavor.


bacon recipe source: Mitsuwa Marketplace

3483. CHICKEN and BACON-STUFFED RAVIOLI in BECHAMEL SAUCE

Ravioli dough
2 cups flour, plus extra for handling and rolling
1 teaspoon salt
1 egg
1/2 cup milk

Ravioli filling
1/2 lb boneless, skinless chicken breast, cut into strips
1 clove garlic, minced
4 slices of bacon
1/4 cup sherry wine (or chicken broth)
4 bay leaves
1/4 teaspoon thyme
1/4 teaspoon parsley
2 tablespoons bread crumbs
2 tablespoons grated parmesan cheese, divided
Salt and pepper, to taste
1 egg
1/4 cup heavy cream
1 tablespoons olive oil

Sauce
2 1/2 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon nutmeg

Make the filling. Over medium-high heat, fry the bacon until it is crispy. Drain on papertowels and set aside. In the same skillet, add the chicken and brown it. Add the garlic and sherry. Season with bay leaves, thyme, parsley, salt, pepper and breadcrumbs, stirring and cooking until the chicken is cooked through. Remove bay leaves. Pulse together all ingredients (including the bacon) in a food processor including the drippings. Add egg, cream, parmesan and olive oil. Pulse again. Chill before filling the ravioli.

Make the ravioli dough. Combine all dough ingredients, flour, salt, egg and milk. Knead dough over lightly floured surface. Roll out dough to 1/8-inch thickness. Using a glass, cut circles out of the dough.

Assemble the ravioli. Place about 1 tbsp of filling in the middle of a circle and wet the edges of the dough with water. Place another circle on top and push down edges together. Seal with tines of a fork. Repeat until there are no circles remaining. Cover and refrigerate until ready to cook.

Make the sauce. Melt butter in a medium pan over medium-low heat. Add flour, stirring until smooth. Cook over medium heating until it turns a light golden sandy color, about 5 minutes. Meanwhile, heat milk in a separate pan until it is just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, sitrring constantly. Season with salt and nutmeg. Remove from heat and set aside until ready to use.

While the sauce is cooking, boil water in a dutch oven. Place ravioli in boiling water and cook for about 4 minutes, stirring gently to avoid breaking. Remove ravioli with a slotted spoon.

Pour the Bechamel sauce over the ravioli.


bacon recipe source: Celeste's Cooking Creation (@CookingCreation), July 8, 2010

3482. BACON-ROSEMARY-RED BLISS POTATO HASH

yields 4 to 6 servings


2 1/2 pounds red bliss potatoes

Kosher salt and freshly ground black pepper
1 (8-ounce) package bacon, finely chopped
2 tablespoons finely chopped fresh rosemary leaves

Put potatoes in a large pot and cover with water by at least 3 inches. Add salt and bring to a boil over high heat. Reduce heat and simmer potatoes until fork tender, about 25 minutes.

Drain potatoes and return to pot to cool slightly. Roughly smash potatoes in pot with a masher or a large fork.

Heat a large nonstick skillet over high heat. Add the bacon and cook until bacon is crispy and has given up most of its fat. Lower the heat to medium-high, add the rosemary and season with salt and pepper. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes.

Pat down with a spatula so the potatoes are in an even layer. Season the top of the potatoes with salt and pepper.

Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes.

bacon recipe source: Dave Lieberman, "Wake Up Call," Good Deal with Dave Lieberman, Food Network

3481. ROASTED HALIBUT with RHUBARB-BACON JAM

makes four servings 


500 grams halibut (in 4 pieces)
1 teaspoon olive oil
1/4 teaspoon hot-red-chili flakes
1/4 teaspoon salt
500 grams asparagus, trimmed (about 1 bunch)
1 teaspoon olive oil
fresh pepper
4 bacon slices, finely chopped
2 cups rhubarb, chopped
1/3 cup brown sugar
2 tablespoons red-wine vinegar
1 tablespoon butter 

Preheat oven to 450F. Spray a large baking sheet with oil. Pat halibut dry with paper towels. Brush with olive oil and sprinkle with hot-red-chili flakes and salt. Arrange skin-side down on 1 side of prepared sheet. Toss a bunch trimmed asparagus with olive oil on other side of baking sheet. Season with fresh pepper. Roast in center of oven until a knife tip inserted into thickest part of fish and held for 10 seconds feels warm, about 10 minutes.

Cook bacon slices in a medium frying pan over medium-high, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Drain and discard fat. Return pan to medium. Add chopped fresh rhubarb, brown sugar and red-wine vinegar. Cook until rhubarb starts to break down and sugar dissolves, about 3 minutes. Stir in butter and bacon and gently boil until sauce is thickened, about 8 minutes. Drizzle sauce over halibut.


bacon recipe source: Chatelaine (@Chatelaine), One Mount Pleasant Rd, 8th Floor, Toronto, ON M4Y 2Y5 Canada, June 4, 2014

3480. BLUE CORN FRIED CHICKEN with ANCHO HONEY and BUTTERMILK-BACON SMASHED POTATOES

yields four servings


Chicken

1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
Peanut oil
Salt and freshly ground pepper
3 cups all-purpose flour seasoned with salt and pepper
4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
2 cups blue cornmeal, seasoned with salt and pepper

Ancho-honey sauce
1 cup honey
2 tablespoons ancho chile powder

Buttermilk-bacon potatoes 

2 pounds red bliss potatoes, skin on and boiled
3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed to a paste
1/2 cup cooked bacon, crumbled
Salt and freshly ground pepper

For the chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.

For the ancho-honey sauce: Mix all ingredients together until blended.

For the buttermilk-bacon potatoes: Combine all ingredients in a medium bowl and smash, don't puree.

bacon recipe source: Bobby Flay, "Chicken & Honey," Hot off the Grill with Bobby Flay, Food Network

3479. GEMELLI with BUTTERNUT SQUASH and BACON

yields 4 main course portions or 6 appetizer portions


1/2 medium yellow onion, diced fine
3 tablespoons butter
3 oz bacon, cut into 1/4″ pieces (approx. 2-3 slices of bacon)
1 3/4 lb butternut squash, peeled, seeded and diced into 1/2″ cubes
1 cup water
salt and pepper to taste
1 lb gemelli
3 oz medium aged pecorino cheese, medium grated

Bring a large pot of water (about 6 quarts) to boil for the pasta.

Cut the ends off the squash, cut in half, then peel, either with a peeler or sharp paring knife. Cut in half again, lengthwise, remove the seeds and dice.

Dice the onion and chop up the bacon.

Add the butter to a large saute pan and add the diced onion. Cook over medium heat until golden brown. Add the bacon and cook until it starts to crisp, about 2-3 minutes. 

Add the squash and season with salt and pepper. Add the 1 cup of water, stir to combine and cover with a lid for 8-10 minutes until the squash is soft. Check after 5 minutes and make sure all the water has not cooked away. If it has, and the squash is still hard, add more water in 1/4 cup increments until the squash is soft enough to mash with the back of a spoon.

When the water for the pasta comes to a rolling boil, add 2 tablespoons salt and the pasta. Cook until it is al dente, and before draining, reserve about 1/2 cup of pasta water. Drain.

Add 1/4 cup of the reserved pasta water to the sauce, smashing the butternut squash with the back of a large spoon. If it seems too thick, add the other 1/4 cup. Toss the sauce with the cooked pasta and the grated cheese and serve.


bacon recipe source: Kristina Johnson, Former Chef, January 5, 2010; adapted from Thirty Minute Pasta by Giuliano Hazan

3478. POTATO-BACON BREAKFAST TACOS with MONTEREY JACK

makes four servings 


4 ounces bacon (about 6 slices), cut into 1/2" pieces 
1 large russet potato, peeled, cut into ¼" pieces 
Kosher salt, freshly ground pepper 
8 6" flour tortillas, warmed 
8 large eggs 
2 tablespoons unsalted butter 
Monterey Jack or cheddar, shredded (for serving) 
1 avocado, sliced (for serving) 
Hot sauce (for serving)

Cook bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet).

Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10–12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.

Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.

Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.


bacon recipe source: Bon Appétit, May 2014

3477. CHICKEN and BACON FLORENTINE

yields 1 serving


6 slices bacon, chopped
1/2 cup shredded Parmesan cheese (or Asiago cheese)
4 boneless, skinless chicken breast halves (about 1 lb.)
1/2 cup sliced green olives
1 jar tomato & basil pasta sauce
1 bag (9 oz.) baby spinach leaves
1 clove garlic

Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside.

Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.

Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.

Evenly spoon hot sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.


bacon recipe source: Bertolli (@Bertolli)

3476. EGGS BENEDICT with BACON, AVOCADO HOLLANDAISE and HARISSA

makes two servings


For the avocado hollandaise sauce:
1 medium avocado
1/4 cup lemon juice (~1 lemon)
salt to taste
water

For the egg benedict:
4 slices bread or 2 english muffins, lightly toasted
4 tablespoons harissa (optional)
8 strips bacon
4 eggs, cracked
cayenne to taste

For the avocado hollandaise sauce: Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency.

For the egg benedict: Cook the bacon. Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs. Divide the bacon between the toast, spread on the harissa, top with the poached eggs and a dash of cayenne to taste.


bacon recipe source: Kevin Lynch, Closet Cooking, May 14, 2014

3475. POLLOCK with BACON and SEAWEED CONSOMME

serves four 


For bacon & seaweed consommé
2 3"x5" pieces konbu seaweed
6 cups spring water
1/2 lb. applewood smoked slab bacon

For pickled wild mushrooms
1/4 cup sherry vinegar
1/2 cup water
1 teaspoon kosher salt
3 tablespoons sugar
1/2 cup wild mushrooms

For turnip purée
1 large turnip
Salt (to taste)
Water (enough to cover turnip in pot)
Butter (to taste)

For pollock
4 5-oz. pollock filets
Salt and pepper
2 cups wondra flour
2 tablespoons olive oil

Prepare bacon & seaweed consommé: Rinse the konbu seaweed in water, then rip it into strips and place it in a pot over medium heat, with enough water to cover it thoroughly. Cut the bacon into approximately 2" squares and add to the pot. Bring to a boil, then reduce to a simmer and let cook. After 5 minutes, remove konbu from the pot. Let the bacon continue to cook for 30-45 minutes. Remove the bacon from the pot, then put the liquid in the refrigerator for a few hours, or until the fat has solidified. Remove and discard the layer of fat. The remaining liquid is the consommé.

Prepare pickled wild mushrooms: Combine vinegar, water, salt, and sugar in a pot and stir until combined. Bring to a boil. Pour into bowl of mushrooms and let sit for 45 minutes.

Prepare turnip purée: Peel and chop the turnip and place in a pot with salt. Cover with water and bring to a boil, then reduce to a high simmer and cook until the turnips offer little resistance, if any. Drain and mash the turnip (put into a blender for smoother texture) and season with more salt and butter. Serve warm.

Prepare pollock: Sprinkle salt and pepper on pollock filets. Coat skin side of filets with Wondra flour. Add a thin layer of olive oil to hot pan, then place the pollock filet in, flour-side down. Do not touch it; let it sit and cook. Sear the fish for 4-5 minutes in a hot pan, or until it is roughly 80% cooked through.

To Serve: Place a small mound of turnip purée in bowl (or plate with rounded edges that will not let the consommé spill over). Place the cooked fish on top and garnish with the pickled mushrooms. Pour a few tablespoons of warm consommé onto the plate over the fish.





bacon recipe source: Chef Rich Garcia, for Neighborhood Kitchens, WGBH, 1 Guest Street, Boston, MA 02135; Renaissance Boston Waterfront Hotel, 606 Congress Street, Boston, MA

3474. TOBAGO PEPPER and BACON JAM

1.5 lbs. Tobago peppers
1/4 cup whole grain mustard
2 yellow onions, diced small
2 cups white balsamic vinegar
1/2 cup brown sugar
1 tablespoons chopped garlic
2 oz. peeled ginger
3 tablespoons honey
1/2 cup cider vinegar
1 cup orange juice
1/2 cup pineapple juice
1 lb. sliced bacon

Wash and clean the Tobago peppers. Keep the seeds. Chop peppers in a food processor or by hand if time permits. Combine white balsamic vinegar and the peppers. Add the whole grain mustard, diced onions, brown sugar, garlic, ginger, honey, cider vinegar, orange and pineapple juice, and let marinate for 24 hours.

The next day, slice the bacon in 1/2-inch sections, and sautee until almost crispy. Dump marinated pepper ingredients over the sauteed bacon. Simmer slowly until the liquid is reduced by half and the ingredients have a syrup-like consistency.

Remove from heat. Cool and refrigerate for future use. Use this jam as a marinade for meat or for adding a little something extra to an appetizer.


bacon recipe source: Chef Serge Falcoz-Vigne, 518 West, 518 West Jones Street, Raleigh, NC 27603; Kaitlyn Goforth, Deep South Magazine, October 8, 2014

3473. TEQUILA-SPIKED BACON TUNA BURGERS with FOUR CHILES

2 tablespoons ground California (dried Anaheim) chilies

1 tablespoon ground dried guajillo chilies
1 tablespoon ground pasilla (dried chilaca) chilies or ground ancho (dried poblano) chilies
2 teaspoons kosher salt, in all
1 teaspoon freshly ground black pepper
2 pounds sashimi-grade yellow fin tuna steaks or medallions
1/2 cup chopped cilantro, in all, plus six sprigs for garnish
4 cloves garlic, minced, in all
1/4 cup plus 2 tablespoons good quality tequila, in all
2 tablespoons fresh lime juice, in all
2 tablespoons toasted sesame oil, in all
2 tablespoons minced shallot
1 ripe California avocado
12 slices center-cut bacon
1/2 cup heavy cream
1 cup shredded Queso Chihuahua or Monterrey Jack cheese
2 roma tomatoes (preferably vine-ripened), seeded and chopped
1 4.5 oz. can chopped mild green chilies
Canola oil
6 kaiser rolls

Combine well in a small bowl the ground chilies, 1 teaspoon of the salt, and the pepper.

Cut the tuna into rough cubes equal to its thickness. Pulse tuna in a food processor until it has the look of ground beef. Depending upon the size of the food processor, this may require two batches. Transfer tuna to a large bowl and combine with 1/2 of the ground chile mix, 1/2 teaspoon of the salt, 1/4 cup of the cilantro, 2 cloves of the minced garlic, 2 tablespoons of the tequila, 1 tablespoon of the lime juice, 1 tablespoon of the toasted sesame oil, and the minced shallot. Form 6 patties, approximately 1 inch thick. Transfer to a plate and refrigerate for at least 30 minutes.

Halve and pit the avocado. Carefully scoop the halves out of the rind with a large spoon. Slice each half lengthwise into (at least) 9 thin slices. Place slices in a shallow bowl and sprinkle with the remaining 1/2 teaspoon of salt and 1 tablespoon of lime juice. Gently toss the slices to coat, cover, and set aside.

Preheat the remaining 1 tablespoon of toasted sesame oil in a heavy-bottomed skillet on a side burner or directly on the grill racks over medium heat. Spread the remaining 1/2 of the ground chile mix on a plate and press the bacon slices into it, coating both sides. Fry the bacon in the skillet until crisp, turning at least once. Do not char. Transfer bacon to a paper towel to drain. Remove skillet from heat. Carefully tilt skillet and soak up any pooled bacon grease with a handful of paper towels, leaving a thin coating of bacon grease (about 1 tablespoon) and all browned bits (fond) from the bacon and chilies. Add the remaining 1/4 cup of tequila to the pan and ignite the tequila with a long lighter or match. Gently shake the pan until the alcohol burns out. Return the pan to the heat and add the heavy cream and the remaining 2 cloves of minced garlic. Bring to a boil and whisk until thickened, about 5-7 minutes. Pan sauce should be a rich orange color. Remove skillet from the heat. Stir in remaining 1/4 cup of cilantro, the shredded cheese, the tomatoes, and the canned green chilies. Cover and set aside.

Preheat grill over medium-high heat. Brush racks with canola oil. Brush tuna burgers on both sides with canola oil. Grill tuna burgers 2 1/2 minutes per side for medium rare. Remove to a plate and loosely cover with foil.

Brush bun faces with canola oil. Toast on grill. Do not allow to char.

With a rubber spatula, spread the pan sauce on the inside faces of the bun bottoms and tops. Divide avocado slices among bun bottoms, 3 slices per burger. Place the burgers on the avocado slices. Place 2 bacon slices in an X on each burger. Halve the burgers and secure with toothpicks. Garnish with cilantro sprigs. 


bacon recipe source: Sutter Home Family Vineyards, 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574