3189. BACON-BOURBON BROWNIES with PECANS

makes twenty-four brownies 


1/2 cup pecans 
1/2 pound sliced bacon 
8 ounces bittersweet chocolate, chopped 
2 ounces unsweetened chocolate, chopped 
1 stick plus 2 tablespoons unsalted butter 
1 cup granulated sugar 
1/2 packed cup light brown sugar 
3 tablespoons bourbon 
4 large eggs 
1 teaspoon salt 
1/4 cup unsweetened cocoa powder 
1 1/2 cups all-purpose flour

Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.

In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.

Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.


bacon recipe courtesy of: Kat Kinsman, "The Fabulous Beekman Boys' Barn-Raising Potluck," Food & Wine, August 2011

3188. MUSSELS POUTINE with TOMATO-BACON GRAVY

serves 2 as a meal or 3-4 as an appetizer


2 large russet potatoes, sliced into ¼” disks
oil or fat for frying
sea salt
3 slices thick cut bacon, diced
½ a large yellow onion, sliced into rings
3 cloves garlic, sliced thinly
1 cup canned, diced tomatoes
½ cup dry white wine
mussels, rinsed and debearded
1 cup cheese curds or crumbled feta cheese
freshly chopped Italian parsley, for garnish

For the best results, you’ll want to slice the potatoes about an hour ahead of time and place them into a bowl with plenty of cold water to remove some of the starch. After about 30 minutes, rinse the slices thoroughly and place them onto a kitchen towel in a single layer to dry thoroughly, another 30 minutes. I placed a second kitchen towel on top and pressed lightly to absorb extra water. In the meantime you can prep all of your other ingredients.

Once the potatoes are thoroughly dry, heat your oil or fat to 300 degrees in a high-sided pot.  Fry the potatoes (in batches if necessary) until just beginning to soften but not yet become brown, about 4 or 5 minutes. Transfer to paper towels to cool thoroughly and turn off the heat under the oil.

While the potatoes cool from their first frying, start on the tomato-bacon gravy. Cook the bacon in a large pot with a tight-fitting lid until crispy (you’ll be steaming the mussels in it later). Remove the bacon and set aside, leaving all of the drippings behind. Add the onion and a generous pinch of salt to the bacon fat and cook for 8-10 minutes or until caramelized, stirring often.  Add the garlic and cook one more minute, and then pour in the diced tomatoes. Reduce the heat to low and simmer while you get set up to finish the dish.

Begin to heat your oil again for the second frying of the potatoes, this time to 350 degrees. Be sure your mussels are cleaned, debearded, and unopened. Lastly, preheat your broiler to high, placing an oven rack about 4 or 5 inches below it.

When your oil is ready, fry the potatoes a second time until golden brown and crispy, about 3 minutes.  Transfer the fries to another paper towel in a single layer and sprinkle generously with salt.

Return the crisped bacon to the tomato-bacon gravy. Add the wine as well and increase the heat to medium-high.  Once simmering, add the mussels, stir thoroughly once, and cover to steam for 3-4 minutes or until the mussels are just opened.

In the meantime, layer the potatoes in the bottom of a broiler-safe baking dish. Once the mussels have opened, transfer them with a slotted spoon to sit on top of the potatoes.  If the sauce is still at all watery, allow it to reduce a little and then spoon the chunky tomato-bacon gravy atop the mussels. Sprinkle with all of the cheese and place under the broiler to melt, watching carefully to prevent burning.

Once the cheese is sufficiently melted and just beginning to brown, remove the pan from the oven, sprinkle with the freshly chopped parsley, and serve the poutine immediately. We piled our potato slices high with shelled mussels, spoonfuls of tomato-bacon gravy, and hunks of melted cheese curds.


bacon recipe courtesy of: Hilary Finch Hutler, Tummyrumblr, December 4, 2012

3187. DAN DAN NOODLES with BACON

1 tablespoon peanut oil
3 serrano chiles, minced
1/2 teaspoon Sichuan pepper, crushed
4 oz. bacon, minced
1/2 cup kimchi or other pickled vegetable
3 teaspoons soy sauce
12 oz. dried Chinese noodles, cooked as directed on package
1/2 recipe spicy peanut dipping sauce (recipe below)

Spicy peanut dipping sauce
1/4 cup chile flakes
2 tablespoons peanut oil
3 tablespoons soy sauce
3 heaping tablespoons unsweetened peanut butter
2 teaspoons Sichuan pepper, finely crushed
6 green onions, finely chopped

Combine the ingredients in a small bowl and mix.

Dan Dan Noodles:

Heat a wok or large frying pan over medium-high heat. When the pan is hot, add the peanut oil, chiles, Sichuan pepper, and bacon. Cook, stirring frequently, until the bacon is crispy. Turn the heat down if the oil smokes. As soon as the bacon is cooked, add the kimchi and soy sauce. Cook for another 1 or 2 minutes. Transfer to a serving bowl and toss together with the cooked noodles and the dipping sauce.


bacon recipe courtesy of: Fish: 54 Seafood Feasts by Cree LeFavour; San Francisco: Chronicle Books, 2013; pp. 139-140

3186. COLONIAL BACON-AND-OYSTER-STUFFED BRISKET

yields 10-12 servings

 

 

20 shucked, minced oysters, liquor reserved

2 tablespoons chopped fresh sage leaves

1/2 cup chopped fresh parsley

1/4 teaspoon ground mace

1/4 teaspoon ground cinnamon

1/2 pound sliced bacon, finely chopped

1/2 teaspoon freshly ground pepper

1 brisket, about 4 pounds

Kosher salt

All-purpose flour

1/2 cup vegetable oil

2 cups red wine

 

In a bowl, toss together oysters, sage, parsley, mace, cinnamon, bacon and pepper.

 

With a long, sharp, thin-bladed knife, cut a pocket in the brisket. Make the cut parallel to the cutting board and in the middle of the meat, cutting almost -- but not through -- the sides of the brisket. Sprinkle the brisket generously with salt. Dust it lightly with flour.

 

Preheat the oven to 275 degrees. In a Dutch oven with a tight-fitted lid, heat the oil over high heat. Brown the brisket on both sides. Transfer the brisket to a plate. Stuff the brisket pocket with the oyster-bacon mixture. Using toothpicks, seal the pocket.

 

Drain the oil from the Dutch oven. Return the brisket to the Dutch oven, and pour in the red wine and the reserved oyster liquor. Cover the Dutch oven and bake for 2 1/2 hours. Remove the lid and continue baking until the brisket is well browned and very tender, about 1 hour more.

 

Remove the brisket and transfer it to a plate, reserving the liquid. Cover the brisket with foil and let it rest for 10 minutes. Slice it thinly across the grain, transfer it to a platter, spoon over some of the reserved liquid and serve. 

 

 

bacon recipe courtesy of: Molly O'Neill, "Love Me Tender," Food, The New York Times, October 1, 2000

 

3185. BACON TARTS with MANCHEGO CHEESE and ARTICHOKE PESTO

¼ cup olive oil 
8 slices bacon, cooked
¼ cup parmesan cheese, grated 
1 cup manchego cheese, shredded 
8 small English muffins
1½ cups roasted red pepper, finely diced 
2 cups artichoke hearts (non-marinated), drained

Preheat the oven to 425° F. To make the pesto, puree the artichoke hearts, Parmesan cheese and olive oil in a processor until smooth. Lightly toast the bread and place on a baking sheet. Spread each with a tablespoon or more of pesto (reserve any remaining pesto for another recipe) and then layer with the peppers and 2 pieces of bacon. Sprinkle with Manchego and bake for 12 minutes or until the cheese is melted and golden.


bacon recipe courtesy of: Boar's Head, Sarasota, Florida

3184. BLACKENED SWORDFISH with MAQUE CHOUX and BACON

3–4 swordfish steaks
2 tablespoons blackening seasoning
2 tablespoons olive oil
3 cups frozen corn
1 red pepper, diced
1 red onion, diced
2 celery stalks, diced
1 jalapeno, seeded and minced
3 tablespoons flour
3 tablespoons butter
1/4 cup white wine
3/4 cup chicken stock
salt and pepper
1 cup black beans, rinsed and drained
1 cup cherry tomatoes sliced
4 scallions, sliced
5 slices cooked bacon, crumbed

Place skillet on griddle. Preheat grill over high heat. Pat swordfish dry with paper towels and season both sides with blackening seasoning. Prep all of your veggies and supplies for the grill. Pour olive oil in skillet and using a glove, swirl. Add the peppers, onions, and celery and cook 5 minutes, stirring often. Stir in the butter and melt. Add the flour and cook until golden, about 30 seconds. Whisk in the white wine, scraping up any browned bits. Add the chicken stock and mix to combine. This will form a thick sauce over everything. Season with salt and pepper as needed. Stir in the beans and tomatoes. Cook for 3 to 5 minutes longer. Add a dash or two more of chicken stock if needed to thin things out. Stir in the scallions and bacon. Meanwhile, carefully oil the side of the grill not in use and cook swordfish 3 minutes per side. Serve over maque choux.


bacon recipe courtesy of: Kita Roberts, Girl Carnivore, June 5, 2013; adapted from Guy Fieri Food: Cookin' It, Livin' It, Lovin' It

3183. ZUCCHINI, OLIVE and BACON PASTA

serves four


1/2 bag penne rigate
1/2 cup bacon, diced
2 fresh green and/or yellow zucchini, sliced into 1/3 in. (8 mm) thick half moons
1/3 cup stuffed manzanilla olives, halved lengthwise
1 cup grape tomatoes, halved lengthwise
freshly ground pepper, to taste
1/4 cup finely chopped fresh chives

Heat a large pot of salted water over medium-high heat and bring to a boil. Add pasta and cook according to package directions.

Meanwhile, in a deep-sided skillet, cook the bacon on medium heat until it begins to brown. Add the zucchini and olives and sauté on high heat until the zucchini starts to brown. Remove from heat and reserve.

Drain the pasta, reserving 1/2 cup cooking water. Pour pasta back into saucepan. Add the zucchini, olives and bacon and toss to combine. If the mixture looks dry, add cooking water, 1 tbsp at a time, to reach the desired consistency. Transfer to a serving dish and add tomatoes and pepper. Garnish with finely chopped fresh chives and serve.


bacon recipe courtesy of: Sobeys, Canada

3182. BACON-LINGONBERRY GOUGERES

makes 4 dozen


1 cup sifted flour

1/4 teaspoon curry powder 

1 teaspoon salt  

6 tablespoons salted butter 

5 large eggs  

1/4 cup cooked and chopped bacon 

1 cup grated cheddar cheese  

3 tablespoons lingonberry jam 

 

Preheat the oven to 425 degrees. In a bowl, combine the sifted flour, curry powder, and salt. Place the butter and one cup of water in a medium saucepan, and bring to a simmer. Once the butter melts, remove the saucepan from the heat, then add the all of the flour-curry powder mixture, stirring with a wooden spoon. Return the saucepan to the stovetop on medium heat for about one minute, stirring continuously until the dough stops sticking to the pot. Transfer the dough to a food processor and turn it on. Add 4 of the eggs to the dough, one a time and adding only once each egg has been completely incorporated. Add the bacon, cheddar, and lingonberry jam, and pulse to blend. Line on large baking sheet with parchment. Drop the dough onto the baking sheet in 1-inch mounds, leaving 2 inches of space in between them. Beat the remaining egg and brush on the tops of the dough mounds. Bake until the pastries are puffed and lightly browned, about 15 minutes, then reduce the heat to 350 degrees and bake until well browned, about 10 more minutes. Shut the oven off and open the oven door a few inches. Leave the gougeres in the oven for another 15 minutes before removing them. Serve immediately.

 

 

bacon recipe courtesy of: Marcus Samuelsson, December 12, 2013

3181. BACON PRALINE BRITTLE

Tools:
ziplock bag
baking sheets

foil
cooling rack

knife

heavy-bottomed pot

parchment paper or silicon baking mat

Candied Bacon

1/2 lb. thick sliced bacon

1/2 cup dark brown sugar

1/4 cup pure maple syrup

2 tablespoons molasses

1/2 teaspoon black pepper

Praline

3/4 cup granulated sugar

2 tablespoons water

1/2 cup chopped pecans

1/2 teaspoon kosher salt

1 tablespoons butter, at room temperature

1 1/4 cup chopped candied bacon (from above)

1 teaspoon flaked sea salt

Candied Bacon: In a large zip-top bag combine bacon, dark brown sugar, molasses maple syrup and pepper. Coat the bacon with all the ingredients by squeezing the bag, working all the ingredients together. Chill for 24 hours. On a foil lined baking sheet lay bacon flat and bake at 375° for 25-30 minutes, until bacon is brown and crisp. Transfer pan to a wire rack and allow to cool. Once cooled chop bacon. Line another baking sheet with a nonstick line and set aside.

Praline: For praline combine granulated sugar and 2 Tbsp water. Cook over medium heat for 3-4 minutes until sugar is dissolved. Add in chopped pecans and kosher salt. Stir continuously for 4-5 minutes (Mixture will be boiling) until it becomes a deep amber color. Stirring prevents the pecans from burning. Remove from heat and immediately stir in butter and chopped bacon. Once bacon it coated completely with caramel mixture spread evenly onto your lined pan and sprinkle with flaked sea salt. Allow to cool and break into pieces. 


bacon recipe courtesy of: Shelly Jaronsky, Cookies and Cups; on Chasing Delicious, April 29, 2013

3180. SLOW-COOKED SPLEEN with BACON

serves 1 as a main course


1 pork spleen, trimmed of fat
4 pieces of thick bacon
1 approx. 11-oz container of coconut water

Lay out the trimmed spleen. Place 2 pieces of bacon on it lengthwise. Roll it up and wrap, if desired, in caul fat. Tie it, as shown, stuffing in the bacon so it's completely hidden in the roll of spleen. Put in the bottom of a crock pot. Put 2 slices of bacon over the top. Pour coconut water over. Cook on low all day. Turn crock pot off about a half hour before serving to let it cool slightly and rest. Slice the roll into spirals about 1/4" thick.


bacon recipe courtesy of: Courtney, Food for Real, May 25, 2010

3179. SUNNIED EGG BIALY SANDWICH with BACON, ARUGULA, GOAT CHEESE and BALSAMIC GLAZE

makes six servings 


6 bialys, split 
extra-virgin olive oil, to taste 
salt and pepper, to taste 
1 pound bacon 
2 cups arugula 
4 ounces goat cheese 
2 tablespoons balsamic reduction
1 teaspoon garlic powder 
6 eggs

Preheat the oven to 400 degrees. On a baking sheet, place the bialys cut side up. Drizzle with some oil and season with salt and pepper, to taste. Bake until crispy and golden, for 15 minutes. Fry the bacon in a large frying pan over medium heat until it reaches desired level of crispness and set aside. In a bowl, combine the arugula with some olive oil, the balsamic reduction, and garlic powder. Season with salt and pepper, to taste, and toss. Crack the eggs into a large frying pan and cover with a lid. Cook for 2-3 minutes over medium heat. Flip each egg over and cook until the whites are set but the yolks are still liquid, for 2 more minutes. For each sandwich, spread the desired amount of goat cheese on either side of a bialy, and place 1 egg on top. Add the desired amount of bacon (2-3 pieces should do the trick) and place arugula on top before closing.


bacon recipe courtesy of: Francesca Borgognone, for The Daily Meal, March 15, 2013

3178. BACON-WRAPPED VENISON LOIN with ALBEMARLE PIPPIN, CHESTNUT and CORNBREAD STUFFING

yields four servings 


For Bacon Wrapped Venison:

1 venison loin, all silver skin removed
1 cup whole milk
3−4 garlic cloves, crushed
Small handful black peppercorns
1 bunch fresh rosemary, picked off the stem, chopped
1 package applewood smoked bacon, sliced
1 pound haricot verts, stems removed, blanched
½ Albemarle Pippin apple, sliced, for garnish

For Apple, Chestnut, and Cornbread Stuffing:
1 pound cornbread, baked the day before (recipe of your choosing)
1 cup cooked chestnuts, toasted, roughly chopped
¾ stick unsalted butter
1 celery rib
1 Vidalia onion, small
¼ cup flat-leaf parsley
2 Albemarle Pippin apples, cored, large diced
1 tablespoon fresh thyme, minced
¼ tablespoon fresh sage, minced
1 egg
¾ cup chicken stock
Salt and pepper to taste

 

For Bourbon and Apple Veal Demi-Glace (yields 6-8 servings):
1 tablespoon vegetable oil
2 shallots
1 garlic clove
2 Albemarle Pippin apples, cored, chopped
1 bunch thyme
1 cup bourbon
1 cup apple cider
2 cups veal demi-glace
Salt and white pepper to taste 

For Bacon Wrapped Venison: Cut the venison in half and soak overnight in refrigerator with whole milk, garlic cloves, black peppercorns, and rosemary. Drain the milk from the venison, discard all other ingredients, and pat venison dry with paper towels. Lay out the bacon strips on a cutting board, slightly overlapping each piece (forming large bacon sheets). Place one half of the loin on the bacon and gently roll the whole piece, covering it in a sheet of bacon. Repeat process with the other half of the loin. Cooking instructions to follow.

  

For Apple, Chestnut, and Cornbread Stuffing: Crumble cornbread into chunks. Mix with chestnuts. Preheat oven to 400 degrees. Meanwhile, melt butter in sauté pan over medium heat. Add celery and onion and cook until soft (about 10 minutes). Remove from heat. Add to cornbread/chestnut mixture. Add the parsley, apples, thyme, and sage to cornbread/chestnut mixture. Mix egg and chicken stock together. Pour into mixing bowl with all other ingredients. Bake in a buttered glass Pyrex dish for about 15−20 minutes until cooked through.

For Bourbon and Apple Veal Demi-Glace: Sauté the shallots, garlic, apples, and thyme in the oil until slightly caramelized. Add the bourbon to deglaze. Flame. Add cider. Cook until there is one cup of liquid remaining. Add veal demi-glace and bring down to a sauce consistency. Strain through chinois. Season with salt and pepper.

To Assemble: Make stuffing. Bake. Hold warm. Make bourbon-apple jus. Reserve warm. Season the bacon-wrapped loins with salt and pepper. Place in hot skillet seam side down. Sear for 4−5 minutes until the bacon becomes crispy. Turn venison loin over and sear the other side for same amount of time. With a pair of tongs, continue to turn venison to sear all sides so bacon is crispy throughout. Cook to medium rare. While venison is finishing up, reheat haricot verts in some butter and season with salt and pepper. Pull loins out of skillet and let rest for 2 minutes. Gently slice into medallions. Place stuffing and haricot verts in center of four plates. Fan sliced venison on top. Garnish with sliced apples. Drizzle sauce around.


bacon recipe courtesy of: Chef Walter Bundy, The Local Palate, October 2013 

3177. GERMAN SUNCHOKE SALAD with BACON and SCALLIONS

makes 4-6 servings


1 lb sunchokes (or Jerusalem artichokes), scrubbed and sliced to 1/4-1/2″ rounds
2-3 scallions, both white and green parts, thinly sliced
about 1/8 lb bacon, cut to thin strips
1/3 cup white vinegar
1 tablespoon mustard (preferably whole-grain)
salt and black pepper to taste
extra-virgin olive oil

Preheat oven to 375 degrees. Scatter sunchoke pieces on a roasting pan and toss with a thin coat of olive oil and a couple pinches of salt and pepper. Roast for 3-5 minutes; check to see if the bottoms are golden-brown and toss them around in the pan if so. Roast another 3-5 minutes and remove from heat.

Meanwhile, cook the bacon strips in a large, wide pan until lightly browned, stirring occasionally. Remove from heat. In a separate bowl, combine the vinegar, mustard, and a few pinches of salt and pepper. Toss the roasted sunchokes in the pan with the bacon and pour in the vinegar mixture. Stir well to distribute evenly and season with salt and pepper to taste. Toss in the scallions. Cover and refrigerate for at least 20 minutes or up to overnight.


bacon recipe courtesy of: Cathy Erway, Not Eating Out in New York, November 23, 2010

3176. BACON ZITI ALFREDO

1 pound ziti, cooked according to package directions
6 slices of bacon
8-10 ounces of fresh mushrooms, cleaned and sliced
3 garlic cloves, minced
1-2 cups fresh spinach
3 tablespoons butter
3 tablespoons extra virgin olive oil, divided
2 cups heavy cream
1 cup grated parmesan cheese
1 cup Mozzarella cheese
1 teaspoon smoky paprika
1/2 teaspoon black pepper

Cook pasta according to package directions. Cook 6 slices of bacon until crisp. In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Cook mushrooms until tender. When the mushrooms are just about done, add in 3 garlic cloves, minced and cook for a minute longer. Remove the garlic and mushrooms from the pan and set aside. Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms in. When melted, add in 2 tablespoons olive oil. Whisk in heavy cream and bring to a simmer, stirring frequently. Stir in the parmesan cheese and simmer for 8-10 minutes, making sure to stir frequently. After about 8-10 minutes, the sauce will start to thicken. Reduce the heat to low. Add in mozzarella cheese, smokey paprika, and black pepper. Stir in crispy cooked bacon, fresh spinach, then add in the cooked mushrooms and garlic. Stir in the cooked pasta and serve immediately with additional fresh parmesan cheese for garnish. Adjust salt and pepper to taste.


bacon recipe courtesy of: Ashley Wagner, for CenterCutCook, October 10, 2013

3175. BACON and CHEESE MANICOTTI

yields 4 to 6 servings


Manicotti:

Vegetable oil cooking spray
Kosher salt
1 tablespoon olive oil
8 manicotti pasta tubes
9 slices applewood smoked bacon, cut into 1/2-inch pieces
One 10-ounce package frozen chopped spinach, thawed and drained
One 15-ounce container whole milk ricotta, at room temperature
1/3 cup freshly grated Parmesan, at room temperature
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 large egg, at room temperature

Sauce:

2/3 cup heavy whipping cream
1/3 cup whole milk
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 large pinches ground nutmeg
1 1/2 cups (6 ounces) coarsely grated whole milk mozzarella
1 1/2 cups jarred tomato basil sauce

Topping:

1 cup (4 ounces) coarsely grated whole milk mozzarella
Olive oil, for drizzling

 

For the manicotti: Preheat the oven to 375 degrees F. Spray a 9- by 11-inch oval or rectangle baking dish with vegetable oil cooking spray.

Bring a large pot of boiling salted water to a boil over medium-high heat. Add the oil and pasta. Cook until just tender, but still firm to the bite, stirring occasionally, 5 to 7 minutes. Drain and cover with plastic wrap to prevent the pasta from drying out.

In a large nonstick skillet, cook the bacon until crisp and brown, about 7 minutes. Drain on paper towels and set aside to cool.

In a large bowl, add the cooled bacon, the spinach, ricotta, Parmesan, 1/2 teaspoon salt, the pepper, nutmeg and egg. Stir until well combined. Using a small spoon, fill the manicotti tubes with the ricotta mixture.

For the sauce: Bring the cream, milk, flour, salt, pepper and nutmeg to a simmer in a heavy, medium saucepan over medium heat. Add the mozzarella in batches, constantly whisking, until the sauce is thick and smooth. Reduce the heat to low and simmer 1 minute, whisking occasionally. Whisk in the tomato basil sauce.

Pour half of the sauce on the bottom of the prepared baking dish. Arrange the manicotti in a single layer on the sauce. Pour the remaining sauce on top of the manicotti and top with the mozzarella. Drizzle with olive oil and cover the dish with foil. Bake until heated through and bubbling, 20 to 25 minutes.

bacon recipe courtesy of: Giada De Laurentiis, "Father's Day Pasta," Giada at Home, Food Network

3174. KOMATSUNA SPINACH SALAD with BACON

3 strips good bacon
Olive oil, as desired
1½ teaspoons finely chopped ginger
1½ teaspoons finely chopped garlic
½ cup diced red onion
2-3 cups fresh komatsuna
Cider vinegar, to taste

Fry three pieces of bacon in the bottom of your wok, and remove when crispy. Add to remaining fat the ginger and garlic; cook for a minute. Add onion and cook until it begins to turn transparent. To reduce saturated fat in this recipe, drain and discard fat from fried bacon and replace it with an equivalent amount of olive oil.

Add spinach to vegetables and cook very briefly. Leaves should still have body, and stems should still be crunchy. Place spinach in a serving bowl and splash lightly with cider vinegar, to taste. Garnish with crumbled bacon.

bacon recipe courtesy of: Spring Hill Community Farm, Patty Wright and Michael Racette, 545  1½ Avenue, Prairie Farm, Wisconsin 54762

3173. ROASTED MAITAKE MUSHROOMS with BACON

serves four


2 whole maitake mushrooms, about 4 ounces each

½ bunch mustard greens, cleaned, stems removed and sliced thin
2 cloves chopped garlic
2½ cups roasted chicken stock
¼ cup white wine
3 pieces smoked bacon, diced
1 tablespoon tamari
1 teaspoon cider vinegar
2 tablespoons butter
1 tablespoon extra virgin olive oil
Salt and black pepper to taste

Brown the bacon until crispy, add 2 cups of chicken stock and simmer for 30 minutes; strain out the bacon and skim off the fat, add the Tamari and cider vinegar. Can be made 1 day ahead of time, store in the refrigerator.

Sweat the garlic in the butter in a sauté pan over medium heat, about 1 minute, add the mustard greens and the white wine, cook until almost dry. Add the ½ cup of chicken stock and butter and cook until greens are tender and liquid has cooked out. Keep warm.

Heat a sauté pan over medium-high heat, season the mushrooms with salt and black pepper. Add 1 tablespoon of butter and the olive oil to the pan, sear the mushrooms cut side down until browned turn over and place the pan in a preheated 350° oven for 5-7 minutes or until cooked through.

Reheat broth while mushrooms are in the oven.

Place the cooked greens in the bottom of 4 bowl, add the cooked mushroom and ladle the broth over each mushroom, serve immediately.


bacon recipe courtesy of: St. Francis Winery & Vineyards, 500 Pythian Road, Santa Rosa, CA 95409

3172. SPINACH, BLUE CHEESE and BACON QUICHE with a SPELT CRUST

1 pre-cooked spelt pie crust (recipe below)
4 large eggs
1/2 cup of heavy cream
salt/pepper to taste
2 cups of raw spinach
1/2 cup of bacon, cooked and diced
1/4 cup of blue cheese, crumbled 

Spelt pie crust: 
2 1/2 cups of spelt flour
1 stick of cold, unsalted butter
1/2 cup of Crisco
1/2 teaspoon white vinegar
1/3-1/2 cup of cold water
1/2 teaspoon of salt
1 egg for a wash

Preheat oven to 400. In a mixing bowl add flour and salt. Cut in cold butter and crisco. You want your butter and crisco pieces to be the size of a pea, not much smaller. Add the vinegar to the water. Add the water/vinegar to the flour/butter/crisco mix. Gently mix together until a ball is formed. Cut dough in half and wrap in plastic wrap and chill. You must chill this dough or you will not be able to roll it out. Remove dough from refrigerator and flour a work surface. You can use regular white flour OR rice flour. Work quickly to roll your dough out and place into your pie or tart pan. Bake for 15-20 minutes. Remove and add egg wash, and cook for another 5 minutes.  Egg wash is one egg beaten and brushed all over the crust. Remove from oven.

In a small bowl mix eggs, salt/pepper and cream. In a prepared pie crust, add the spinach. Add the bacon. Add the cheese. Add the egg mixture. Bake quiche for 20-25 minutes at 400 F.  The quiche should be firm to the touch. 


bacon recipe courtesy of: Sherron Watson, Simply Gourmet, April 4, 2012

3171. BACON, WHITE CHOCOLATE and MACADAMIA NUT COOKIES

yields four servings


8 tablespoons butter, softened
4 tablespoons bacon fat, chilled
3/4 cup brown sugar
3/4 cup sugar
2 eggs, room temperature
2 teaspoons vanilla
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces white chocolate chips
3/4 cup macadamia nuts
1 cup bacon, cooked and chopped

Preheat oven to 350 degrees F. Cream together butter, bacon fat, brown sugar and sugar with a mixer. Beat until smooth. Scrape the sides. Gently incorporate eggs, add vanilla and continue beating for a couple of seconds. In a separate bowl, whisk together flour, salt and baking soda. Pour flour mixture into butter, sugar and egg mix and whisk until all of the flour is incorporated. Scrape down the sides with a spatula. Add white chocolate chips and macadamia nuts to the mixture. Mix until chocolate and nuts are evenly distributed throughout batter. Add chopped bacon pieces, then chill batter for 10-20 minutes in refrigerator. Cut batter into uniform portions, and place on cookie sheet. Place in preheated oven for 12-16 minutes based on thickness of cookies. Rotate the pan halfway through. Let cool before serving.


bacon recipe courtesy of: Hatfield Quality Meats, 2700 Clemens Road, P.O. Box 902, Hatfield, PA 19440, May 10, 2013

3170. CHICKEN with BACON, SHALLOTS and BRANDY

a few slices of bacon
1/2-inch thick chicken cutlets
salt
pepper
4 sliced shallots
1 teaspoon of minced garlic
1/2 cup brandy

Cut bacon into one-inch pieces and fry until crisp; remove with a slotted spoon. Season chicken with salt and pepper and sear them in the bacon fat until browned, about two minutes on each side; remove and set aside. Add shallots and garlic and cook for another two minutes; return the chicken to the pan, add brandy, cover, and let simmer for about five minutes, or until the chicken is done and the sauce has thickened somewhat. Serve the chicken topped with the shallots, bacon, and sauce.


bacon recipe courtesy of: Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less; NYC: Simon & Schuster, 200

3169. BACON, LEEK and GRUYERE-STUFFED PUMPKIN

1 small pie pumpkin
olive oil
4 slices bacon, thinly sliced
1 leek, thinly sliced
1/2 of a baguette, cut into 1/2 cubes
1/3 cup gruyere cheese, grated
1/2 of a nutmeg, grated
1/4 cup cream
salt
pepper
cayenne

Preheat oven to 350 degrees. Remove the stem of the pumpkin by cutting a circular hole, holding the knife at a 45 degree angle, 1 to 2 inches around the base of the stem, jack-o-lantern style. Reserve the top, but trim away any hanging threads or seeds. Using a spoon, scrape out the stringy flesh and seeds. Reserve the seeds. When the pumpkin is cleaned out, rub the inside walls with a splash of olive oil and season with salt and pepper.

In a saute pan over medium heat, saute the bacon until crispy. Add in the leek, season with a pinch of salt and pepper, and saute until soft, about 5 minutes. Transfer bacon-leek mixture to a bowl. Add in the baguette, gruyere, and nutmeg. Toss to combine. Taste a spoonful. If it needs more seasoning, add it now. Pack the mixture into the cavity of the pumpkin then pour the cream inside. Place the top of the pumpkin on top. Bake until the flesh of the pumpkin can be easily pierced with a pairing knife, about one hour. While the pumpkin is resting outside of the oven, toss the pumpkin seeds with a splash of olive oil, season with salt, pepper, and a pinch of cayenne, and roast in the oven until crispy, about 30 minutes.

To serve, remove the top of the pumpkin. Slice pumpkin into wedges and serve sprinkled with the toasted pumpkin seeds.


bacon recipe courtesy of: Scarlett Lindeman, Diner Journal, Issue No. 26; 85 Broadway, Brooklyn, NY, 11249

3168. SWEET POTATO BACON BITES

makes two dozen


8 slices hickory-smoked bacon
2 long, thin sweet potatoes (about 1 1/2 lbs. total), peeled and cut crosswise into 1/2"-thick rounds
1 tablespoon all-purpose flour
1 teaspoon fine salt, divided
olive spray oil
1/2 cup sour cream
zest of 1 Satsuma tangerine, clementine or small orange
2 green onions, thinly sliced (about 1/4 cup)

Preheat the oven to 400 degrees F. Bake bacon on a foil-lined baking sheet until almost crisp, about 15 minutes. Transfer to a paper towel-lined plate to let drain, and then finely chop. In a large bowl, toss sweet potatoes with flour and 3/4 teaspoon salt. Spray a clean, large baking sheet with oil and then arrange sweet potatoes in a single layer. Spray tops with oil and bake on the bottom third of the oven, flipping once, until golden brown and tender, 20 to 25 minutes; set aside to let cool until warm. In a small bowl, stir together sour cream, remaining 1/4 teaspoon salt and zest. To serve, top each round of sweet potato with sour cream, bacon and green onions.


bacon recipe courtesy of: The Whole Deal, Whole Foods Market, November/December 2013

3167. SAVORY BREAD PUDDING with TUSCAN KALE, BACON, SCALLIONS and MAPLE

serves six


2 tablespoons unsalted butter, plus more for the baking dish
1/2 lb. challah (about 1/2 loaf), cut into 1-inch cubes
3 tablespoons pure maple syrup
Kosher salt
1 bunch (about 10 oz.) Tuscan kale, ribs removed and leaves chopped into 1-inch pieces
5 strips bacon, halved to fit in the pan (if necessary)
1 bunch scallions (white and green parts), cut crosswise into thin slices (about 1 cup)
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 teaspoon sherry vinegar
freshly ground pepper
1/2 cup coarsely grated parmigiano-reggiano

Preheat the oven to 375 degrees F. Position a rack in the center of the oven. Rub a 13x9-inch baking dish all over with a little butter.

Arrange the bread cubes in a single layer on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. (They will be starting to turn golden around the edges). Let the bread cubes cool for a few minutes on the sheet and then transfer them to a large bowl.

In a small saucepan, melt the 2 tablespoons butter over medium-low heat. After the butter has melted, continue to cook it, swirling the pan occasionally, until the milk solids turn nutty brown. (This can take anywhere from 3 to 6 minutes, depending on the pan you're using). Remove the pan from the heat and stir in 2 tablespoons of the maple syrup. Drizzle the brown butter-maple mixture over the bread cubes, stirring the bread as you drizzle, and toss well. Sprinkle the bread crumbs with a little salt and toss again.

Fill a wide, large pot two-thirds full of water. Add 2 teaspoons salt and bring to a boil. Add the kale to the boiling water and start timing immediately. Taste a leaf after 4 minutes. It should not be tough or rubbery. If it is, cook for 1 to 2 minutes longer. Drain the kale very thoroughly in a fine-mesh colander in the sink. Rinse with cool water until cool enough to handle. Squeeze handfuls of the kale to remove as much excess liquid as possible and then use your fingers to loosen and separate the kale so that it isn't clumped together.

In a medium heavy nonstick skillet, cook the bacon over medium-low heat until crisp and browned, 10 to 14 minutes. Transfer the bacon to a paper towel-lined plate and let cool. When the bacon is cool enough to handle, break it up into smaller pieces. Pour off half of the bacon fat. Add the scallions to the skillet and cook, stirring, until softened and beginning to brown, about 2 minutes. Add the kale, stir well to coat the kale with the scallions and pan dripping, and remove the pan from the heat.

In a large mixing bowl, whisk together the eggs, milk, cream, remaining 1 tablespoon maple syrup, sherry vinegar, several grinds of pepper, and 3/4 teaspoon salt until well combined.

Arrange half of the bread cubes in a single layer in the prepared baking dish. Top with half of the bacon (including any crumbs), half of the kale and scallion mixture, and one-third of the Parmigiano. Repeat with the remaining bread, bacon, and veggies, and another third of the cheese. Pour the egg mixture evenly over everything. (Start at one end and pour slowly back and forth). Using your hands, gently press down on the bread and veggies to force the custard to evenly surround everything. Top with the remaining Parmigiano. Let sit for about 20 minutes and gently press down again.

Bake in the preheated oven until the bread pudding has risen and is set and dry in the middle (it will be golden all over), 40 to 45 minutes. Let settle for a few minutes and serve hot or very warm.


bacon recipe courtesy of: The Fresh & Green Table: Delicious Ideas for Bringing Vegetables Into Every Meal, by Susie Middleton; San Francisco: Chronicle Books, 2012; pp. 92-93

3166. VENISON STUFFED SHRIMP in BACON WRAP

yields 8 servings of 2 shrimp each


1/2 pound ground venison

1/2 pound ground pork
2 teaspoons freshly chopped basil leaves
2 teaspoons freshly chopped parsley leaves
2 cloves garlic, finely chopped
3 cloves shallots, finely chopped
2 eggs
Salt and freshly ground black pepper
16 pieces extra-jumbo shrimp (size: 16 to 20 count per pound), peeled and de-veined
8 slices bacon, cut in 1/2 (16 halves)

 

Combine venison, pork, basil, parsley, garlic, shallots, eggs, and salt and pepper and mix well.

Preheat broiler.

Make an incision along back of each shrimp and stuff with pork mixture. Secure by wrapping the half slice of bacon around each shrimp. Broil until meat stuffing is cooked and bacon is golden brown, being careful to avoid overcooking shrimp.

bacon recipe courtesy of: Robert Irvine, "Secret Service: Inauguration Impossible," Dinner: Impossible, Food Network, 2007

3165. VICHYSSOISE with SMOKED BACON

serves six


3½ oz. butter
2 tablespoons olive oil
1 large white onion, chopped
2 large leeks, white part only, chopped
12 oz. potatoes, peeled and cubed
1½ pint chicken stock
½ pint double cream
3½ oz. smoked back bacon
4 tablespoons snipped fresh chives
4 fl oz. crème fraîche

To prepare ahead, make up to the sieving stage the evening before. Just before ready to eat, complete as above. To freeze, prepare up to the sieving stage; it will keep for 1 month. To reheat, thaw at room temperature for 5 to 6 hours, then add the chives, reheat and serve as above.

Heat the butter and oil in a large, heavy-based pan and cook the onion and leeks, without allowing them to colour, for 5 minutes, stirring occasionally. Add the potatoes and cook for a further 5 minutes.

In another pan, bring the stock to the boil and add to the leek and potato mixture. Simmer for 15 minutes or until the potatoes are tender. Add the cream, mix well, and remove the pan from the heat. Blend in a food processor until smooth. Sieve the mixture (this is vital in order to get that famous silky smooth texture), then tip the soup back into the pan and gently reheat.

Grill the bacon on both sides until crispy, remove from the heat and break into large pieces. Stir the chives into the hot soup and season to taste. To serve, ladle into warm bowls, add a teaspoonful of crème fraîche and sprinkle with the bacon pieces.


bacon recipe courtesy of: Woman & Home Magazine

3164. TOMATO, BACON and BOCCONCINI GNOCCHI BAKE

yields six servings 


1 tablespoon olive oil 
1 large brown onion, coarsely chopped  
1-2 garlic cloves, thinly sliced 
4 short-cut bacon rashers, coarsely chopped
200 grams button mushrooms, thinly sliced 
1/2 cup white wine 
400 grams can diced tomatoes 
120 grams baby spinach leaves 
500 gram package shelf-fresh gnocchi 
200 grams bocconcini, drained, torn in half

Heat oil in a large heavy-based saucepan over medium heat. Cook the onion and garlic, stirring, for 1 minute. Add bacon and cook, stirring, for 3-4 minutes or until bacon is light golden. Add mushroom and cook for 3-4 minutes or until mushroom is soft. Add the wine. Cook, scraping any bits from the base of the pan, for 3-4 minutes or until wine reduces by half. Stir in the tomato. Season with salt and pepper. Stir in the spinach until it just wilts. Preheat oven to 350°F. Cook the gnocchi in a large saucepan of salted boiling water following packet directions. Drain. Add to tomato mixture. Stir to combine. Divide among six 1 1/3-cup capacity ovenproof dishes. Top with the bocconcini. Place on a baking tray. Bake for 20-25 minutes or until the bocconcini melts.

bacon recipe courtesy of: Kerrie Ray, Australian Good Taste, December 2010, page 63

3163. PRESSED STILTON, PEAR, DATE and BACON SANDWICHES

makes four sandwiches

 

 

8 slices thick cut bacon, coarsely chopped

4 teaspoons Dijon mustard

12 Medjool dates

1 Asian pear, scrubbed, cored, and sliced into 20 wedges

8 ounces Stilton or other blue cheese 

4 (6-inch) pieces baguette, split in half lengthwise 

 

Cook bacon in large skillet over medium heat, stirring occasionally, until crisp and golden, about 8 minutes. With slotted spoon, transfer to paper towel-lined plate. Pour rendered fat into bowl; reserve.

 

Spread cut side of each bottom half of bread with 1 teaspoon mustard. With fingers, remove and discard pits from dates. Press 3 dates onto bread (over mustard), spreading lightly with fingertips. Divide bacon evenly among bread pieces, sprinkling over dates. Arrange 5 pear slices over bacon, then top with 2 ounces Stilton.

 

Press remaining 4 baguette pieces onto cheese, then, brush both sides of each sandwich with reserved bacon fat. Cook sandwiches over medium heat in now empty skillet, pressing down with spatula, until cheese begins to melt and bread is golden, about 4 minutes per side. Serve. Alternatively, press sandwiches in a panini press until toasted and heated through. Serve.

 

 

bacon recipe courtesy of: María del Mar Sacasa of High Heels & Frijoles, for Serious Eats, October 15, 2012

3162. HOME-GROUND BUFFALO BURGERS with BACON, CHEESE and FRESH THYME

serves 4 to 6


1 1/2 pounds buffalo, diced into 1-inch cubes
1/2 pound chuck, diced into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces Stilton, Gorgonzola, or your favorite blue cheese, crumbled
4 to 6 sesame-seed hamburger rolls, lightly toasted
1 1/2 cups shredded romaine lettuce
thinly sliced tomato
mayonnaise, for serving
ketchup, for serving
mustard, for serving

pickles, for serving

Place buffalo and chuck in a bowl. Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind meats and toss gently to combine.

Set a 10-inch saute pan over medium heat and add bacon. Cook, stirring occasionally, until bacon is crispy and most of the fat has rendered, 7 to 8 minutes. Add onion and continue to cook until softened, about 4 to 5 minutes. Add garlic and cook until fragrant, 1 minute. Add thyme and toss to combine. Remove pan from heat and pour over meat mixture; drizzle with Worcestershire and season with salt pepper. Toss gently but thoroughly to combine. Set aside to marinate for 1 hour.

Gently form meat mixture into either 4 large or 6 slightly smaller patties, being careful not to overwork. Refrigerate until chilled, about 1 hour.

Remove patties from refrigerator and set aside at room temperature for about an hour before grilling. Preheat a grill to medium and lightly oil the grates; place burgers on grill. Cook large patties for 7 to 8 minutes; smaller ones for 6 to 8 minutes. Flip; divide blue cheese evenly over top of each burger. Continue to cook another 7 to 8 minutes for large patties for medium to medium rare, 2 to 3 minutes longer for smaller patties, or until burgers are cooked to desired degree of doneness. Place burgers on bottom halves of buns. Dress with lettuce and tomatoes and add mayonnaise, ketchup, mustard, and pickles as desired.

bacon recipe courtesy of: Emeril Lagasse, "Hamburger 101," Emeril's Table

3161. BACON and CORN CAVATELLI

makes five servings

 

 

1 pound fresh cavatelli 

2 tablespoons extra-virgin olive oil 

1/4 pound bacon, diced

2 ears corn, cut from the cob

2 cloves garlic, sliced

1 pint tomatoes 

1/2 bunch parsley 

3 tablespoons butter 

Parmigiano Reggiano, grated for garnish 

 

Bring a large salted pot of water to a boil. In a large saute pan, add the olive oil, bacon, and fry until crisp, about 3 minutes. Add the corn, sweet 100 tomatoes and garlic, and cook an additional 4 minutes. Drop cavatelli into the boiling water and cook to one minute less than the specific cook time. Add the cavatelli to pan and toss with the parsley, butter, a pinch of salt and pepper and serve. Garnish with parmigiano reggiano.

 

 

bacon recipe courtesy of: Michael Symons, The Chew, Season 1, Episode 206, ABC-TV

3160. RATTLESNAKE BEANS and BACON

makes six servings


6 oz. rattlesnake beans
6 slices bacon, chopped
1 cup chopped onion
2 cloves garlic, minced
2 cups chicken broth or water
1 tablespoon chopped fresh sage, basil, or oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a medium saucepan, cover beans with water; bring to a boil. Boil 2 minutes; remove from heat. Cover and let stand for 1 hour. Drain; set aside. In a 3-quart saucepan or deep skillet, cook bacon with onion and garlic until bacon is crisp; drain off fat. Add broth, drained beans, and herbs; bring to a boil. Reduce heat; simmer, covered, for 30 to 40 minutes, or until beans are tender. Drain off any excess liquid; stir in salt and pepper.


bacon recipe courtesy of: Frieda's Inc., The Specialty Produce Company, 4465 Corporate Center Drive, Los Alamitos CA 90720

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3159. BACON and BROWN SUGAR STUFFED FRENCH TOAST

1/2 – 1 lb. bacon
4 oz. cream cheese, softened
3/4 cup brown sugar
1 tablespoon maple syrup (or 1 teaspoon maple extract)
12 slices bread
4 eggs
1/3 cup milk
2 tablespoons butter

Cut bacon in half and place individual slices on a baking sheet. Bake at 400 degrees for about 10-15 minutes, until desired crispiness. Drain on paper towels. Meanwhile, combine softened cream cheese, brown sugar and maple syrup in a mixing bowl. Beat until combined and fluffy, about 3 minutes with an electric mixer or about 5 minutes by hand. Refrigerate both bacon and the cream cheese mixture until using. Spread the cream cheese-brown sugar mixture onto one side of each slice of bread. Add 3-5 slices of bacon on top of half the bread slices. Cover with the remaining slices to make sandwiches. Whisk together the eggs and milk in a shallow dish. Melt butter on a large skillet or griddle over medium-high heat. Dip both sides of each sandwich into the egg mixture. Cook about 3-5 minutes per side, until golden brown and toasty.


bacon recipe courtesy of: Kate Miller, Cooking During Stolen Moments, January 16, 2011