3217. BELGIAN PORK ROLLS with CHUTNEY, MINT and BACON

serves four as a main course


1 1/2 lbs. pork tenderloin
coarse salt (Kosher or sea) and freshly ground black pepper
about 3/4 cup mango chutney
1 bunch fresh mint, rinsed, shaken dry, and stems removed
1/2 lb. smoky bacon, cut crosswise into 4-inch strips
wooden toothpicks

Thinly slice the pork tenderloin crosswise sharply on the diagonal into pieces that are about 3 inches long, 2 inches wide, and 1/8-inch thick. NOTE: If necessary, pound the pork slices between sheets of plastic wrap with a meat pounder or rolling pin to obtain an 1/8-inch thickness. The meat will be easier to slice if it is partially frozen first. Generously season each slice of pork with salt and pepper on both sides.

Spread the top of each slice of pork with some of the mango chutney. Place a mint leaf on top. Tightly roll up each pork slice, starting from one of the wider sides. Wrap a strip of bacon around each pork roll and secure it with a toothpick.

Set up the grill for direct grilling and preheat it to medium-high. Leave one section of the grill fire-free for a safety zone.

When ready to cook, brush and oil the grill grate. Place the pork rolls on the hot grate and grill them until nicely browned on the outside and cooked through, 2 to 4 minutes per side. Because you're grilling bacon, you're likely to get flare-ups. If this occurs, move the pork rolls to the safety zone to keep them from burning. Transfer to the pork rolls to a platter or plates and serve.


bacon recipe courtesy of: Steven Raichlen's Planet Barbecue! New York: Workman Publishing, p. 258

3216. APPLE, SWEET POTATO and BACON TURNOVERS

yields 12 turnovers

 

 

1 pound sweet potatoes (approximately 2 medium), peeled and diced

8 strips bacon

2 tablespoons unsalted butter

3 large gala apples

½ teaspoon fresh ground nutmeg

1 teaspoon ground cinnamon, divided

1 tablespoon maple syrup

kosher salt

2 sheets puff pastry

flour for dusting

1 egg

 

Boil a large pot of water and cook sweet potatoes until soft, approximately 10 minutes (the smaller the dice, the faster they will cook). Drain and set aside.

 

In a large skillet, cook the bacon over low heat to render out the fat and then turn the heat up to medium and cook for several minutes until crisp but not overdone. Allow the bacon to drain well on a paper towel. Dice the bacon and set aside.

 

Peel, core and coarsely chop the apples. In a dutch oven or heavy bottom saucepan, melt the butter over medium low heat and then add the apples. Toss to coat the apples and then add the nutmeg and ½ teaspoon cinnamon. Cook the apples, stirring frequently, until the are lightly caramelized and soft but not mushy. Set aside.

 

Mash the sweet potatoes and stir in the maple syrup, ½ teaspoon cinnamon and a pinch of salt. Set aside.

 

Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees F.

 

Lightly dust a clean surface with flour and roll out one chilled sheet of puff pastry (keep the other sheet in the refrigerator until the last second). You will want to work swiftly with the dough before it becomes to soft. Square off the dough if necessary with a bench scraper or pizza cutter and slice into 6 even squares.

 

Place a small spoonful of the sweet potatoes inside one of the squares. Top with a larger spoonful of apples and a sprinkle of chopped bacon. Make sure to leave some space between the filling and the sides of the dough so that the turnover can be sealed once it’s folded. Repeat this process with all 6 pieces of dough.

 

Fold the dough over from corner to corner into a triangle shape. Use a fork to press the edges together and seal in the filling.

 

Place the turnovers on a baking sheet and place in the refrigerator for at least 15 minutes.

 

Repeat the same process with the second sheet of puff pastry and the remainder of the filling, placing the turnovers onto the second prepared baking sheet (any leftover filling is delicious by itself).

 

Whisk the egg together with a splash of water and a pinch of salt.

 

Remove the baking sheets from the refrigerator and use a small knife to poke 3 holes in the top of each turnover. Use a pastry brush to spread a thin layer of egg wash over each turnover.

 

Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.

 

 

bacon recipe courtesy of: Jennifer Farley, Savory Simple, October 15, 2013

3215. BACON and TRUFFLE OIL MACARONI and CHEESE

yields 2-4 servings


8 oz. elbow macaroni, cooked al dente according to package directions
8 strips bacon
1/2 cup chopped white onion
3 cloves garlic, minced
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
pinch of cayenne
8 oz. freshly-grated sharp or smoked white cheddar cheese
1/4 cup freshly-grated Parmesan cheese, plus extra for garnish
3 tablespoons truffle oil

While the pasta water is heating in a large stockpot, cook the bacon in a large skillet over high heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease. Crumble the bacon once it has cooled.

Return 1 tablespoon bacon grease to the skillet, and lower heat to medium-high. Add onion and cook for 5 minutes, or until translucent. Add the garlic and cook for an additional 1 minute until fragrant. Remove from heat.

In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. Once the pasta is ready and has been drained, immediately stir in the evaporated milk mixture until combined. Continue cooking over medium-high heat, stirring occasionally, for about 5-8 minutes, or until the sauce comes to a simmer.

Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the truffle oil and half of the crumbled bacon.

Serve immediately, topped with the remaining crumbled bacon and additional Parmesan.

bacon recipe courtesy of: Ali Ebright, Gimme Some Oven, March 3, 2013

3214. SEARED DIVER SCALLOPS and MONTEREY ABALONE, MASTIC-POACHED MATSUTAKES, CRISPY FARRO, and BACON CONSOMME

Bacon Consommé:

3 pounds slab bacon, cut into 1-inch chunks

6 large shallots, sliced

1 head garlic, halved

1 cup maple syrup

¼ cup Sherry vinegar

agar agar

 

Farro:

1 cup farro piccolo

4 cups hot water

salt

fryer oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon parsley 

 

Matsutake mushrooms:

½ cup high quality mastic tears

¼ cup lemon juice

1 pound #1 grade matsutake mushrooms, cleaned

salt 

 

Abalone and scallops:

4, ⅓-pound abalone

8 U-10 diver scallop

2 tablespoons butter

1 tablespoons lemon juice

1 tablespoons chopped parsley 

 

For the Bacon Consommé: In a large pot, combine bacon, shallots, garlic, maple syrup, and vinegar; add water to cover.  Bring to a simmer, and cook 45 minutes, until the broth is infused with bacon flavor. Strain the liquid and weigh. Scale 2 percent agar agar based on total weight of liquid. Stir the agar agar into the liquid, pour back into pot, and bring to a simmer. Simmer for a few minutes, whisking constantly, to disperse the agar. Strain the mixture and chill. When the mix begins to set, stir it slightly to break up the structure. Once set, hang the mixture in cheesecloth to clarify. The resulting liquid should be crystal clear and taste of bacon.

For the Farro: In a pot combine, water, farro, and salt and bring to a simmer. Simmer until the farro is tender, drain excess water, and chill. Heat oil to 355ºF; fry farro until crisp. Toss the crispy farro with lemon juice, zest, and parsley. Season with salt. Reserve in an airtight container with silica gel to preserve texture.

For the Matsutake Mushrooms: In a large pot, dilute mastic tears in water and lemon juice. Season with salt and bring to a simmer. Poach mushrooms until tender and cooked through. Chill mushrooms in the broth, which can be reused multiple times. 

For the Abalone and Scallops: Remove abalone from the shell. Remove the liver and innards with a small knife. Rinse the abalone under cold water. Lightly pound the abalone with a meat hammer. Remove feet from the scallops and rinse. Pat dry with paper towels. In a sauté pan, lightly brown the butter. Add scallops and caramelize on one side. Flip the scallops and add the abalone. Once abalone are browned, flip and add matsutake mushrooms. Add the lemon juice and salt and quickly baste in the pan. Remove everything from pan and reserve on a side dish for plating. 

To Assemble and Serve: In a shallow bowl, plate the abalone and scallops and matsutake mushrooms, arranging faro around. Warm the bacon consommé and pour into bowls.


bacon recipe courtesy of: Chef Marty Cattaneo, on StarChefs.com, May 2013

3213. BACON and CROISSANT STUFFING

1/2 lb. bacon, diced
1 large onion, chopped
6 croissants, day old if possible, cut into cubes
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried rosemary
salt and pepper
3-4 tablespoons chicken broth

finely chopped green onion, for garnish

Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan. In a large skillet, cook the diced bacon until crisp. Leave about 1/2 cup of the bacon grease in the skillet and drain the rest. Add the onion and cook until soft. Remove from heat and stir in the spices; season with salt and pepper. While the onions are cooking, combine croissants and bacon in a large bowl. Add in onion mixture and stir well. Spread in the prepared baking dish and cover dish with foil. Bake for 30 minutes, remove foil and bake another 20 minutes.

bacon recipe courtesy of: Becca, Crumbs and Chaos, November 13, 2013

3212. ASPARAGUS, BACON and HALLOUMI SALAD with MINT and HAZELNUT VINAIGRETTE

serves two


8 asparagus spears, woody ends removed
4 rashers bacon
8 slices haloumi
Handful of mint leaves, finely chopped
3 tablespoons extra virgin olive oil (plus extra)
1 tablespoon lemon juice
1 teaspoon mustard (Dijon or wholegrain)
1 teaspoon honey
Large handful of hazelnuts, roasted skins removed
Lemon wedges, to serve

Preheat oven to 180° and line an oven tray with baking paper.  Place asparagus and bacon on oven tray and drizzle the asparagus with a little olive oil, season.  Bake for 12 to 15 minutes or until the bacon is golden. Meanwhile, place mint leaves, olive oil, lemon juice, mustard and honey in a small jar and shake until combined. Heat a fry pan over medium heat, fry the haloumi on each side until golden and crispy (usually 1-2 minutes).  Remove from pan and set aside.

To assemble the salad: place asparagus on plate, top with bacon and haloumi, drizzle with vinaigrette and sprinkle over hazelnuts.


bacon recipe courtesy of: Kayla Marie's Kitchen, Brisbane, Australia, March 11, 2011

3211. PORK SCHNITZEL with APPLEWOOD-SMOKED BACON and SAGE

yields four servings


1½ lbs. pork tenderloins, sliced and lightly pounded into eight 3-oz. cutlets
8 fresh sage leaves
8 slices well-cooked applewood-smoked thick-cut bacon
salt
freshly ground black pepper
1-2 tablespoons all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
2 tablespoons dry vermouth

Rinse pork cutlets under cold running water and pat dry. Carefully rinse sage leaves and pat dry. Place 1 sage leaf on each piece of meat. Top with a folded slice of bacon, fold cutlet in half and secure with a toothpick. Season to taste with salt and pepper; dust with flour. Heat olive oil in a frying pan over medium-high heat and sear the meat for 2-3 minutes on each side. Remove meat from the pan and keep warm. Pour chicken stock and vermouth into other pan, scraping the bottom for meat particles. Check seasoning. Pour sauce over meat and serve.


bacon recipe courtesy of: Smithfield, 1911 S Church Street, Smithfield, VA 23430; via flour_arrangements (member), Key Ingredient

3210. BACON CHOCOLATE SABLE COOKIES

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
12 strips high-quality uncured bacon, cooked until crisp and drained of fat

Sift the flour, cocoa and baking soda together. Set aside.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek—if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough—for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and bacon, and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking—just slice the logs into cookies and bake the cookies 1 minute longer.)

Center a rack in the oven and preheat the oven to 325ºF. Line two baking sheets with parchment or silicone mats.

Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them—don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes—they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. 


bacon recipe courtesy of: Sarah, broma bakery, March 13, 2012; adapted from Dorie Greenspan's World Peace Cookies, Baking: From My Home to Yours (Houghton Mifflin, 2006)

3209. BACON PHO BROTH with SEARED SCALLOP and SWEET CARROT PUREE

Bacon Pho:

1/2 lb. slab bacon, cubed

1/2 lb. cherry smoked bacon, diced

1 large piece of ginger, sliced

1/2 bunch scallions, chopped

1/2 yellow onion, sliced

1 stick cinnamon 

1/2 star anise 

1 cup fish sauce 

5 cups water 

salt and pepper, to taste

 

Carrot Puree:

5 baby carrots, peeled and chopped

1 cup veggie stock 

1-inch piece of lime zest 

1 teaspoon lime juice 

salt, to taste 

 

Seared Scallops:

4 scallops 

4 oz. butter 

salt, to taste

 

To make the pho: Place all ingredients in a pressure cooker, lock lid and boil for 20 minutes. Season to taste.

 

To make the carrot puree: In small pot combine carrots, veggie stock and salt. Boil until soft. Place carrots in a blender and add enough stock to create smooth puree. Add lime juice and zest and blend until smooth. Season to taste.

 

To cook the scallops: Clean scallops and dry thoroughly on paper towels. In a hot cast iron skillet add 1 Tbsp. oil. Season scallops with salt and place in pan. Sear hard on one side until golden brown. Flip scallops, turn off the stove and add butter. Baste until scallops are cooked to desired taste.

 

 

bacon recipe courtesy of: Travis Masar, Top Chef Season 11, Episode 3, Quickfire Challenge, Bravo TV

3208. FRIED GREEN TOMATOES with BACON REMOULADE

yields six servings


For the bacon rémoulade
1/2 pound bacon (about 6 thick slices)
1/2 pound pickled green tomatoes, finely chopped, plus pickling liquid
1 tablespoon minced fresh chives, plus more for serving
1 egg yolk
1/4 teaspoon coarse kosher salt
1/2 cup neutral oil, like grapeseed, safflower or canola
1/4 cup olive oil

For the fried tomatoes
1 teaspoon coarse kosher salt
1 teaspoon black pepper
3 large unripe green tomatoes, sliced 1/4-inch thick
1 1/2 cups all-purpose flour
4 large eggs, beaten with a splash of water
1 1/2 cups cornmeal
Hot sauce, for serving

Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.

In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.

Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.

Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.

Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.


bacon recipe courtesy of: Melissa Clark, in "To Every Vegetable’s Season, Another Season," The New York Times, August 7, 2013

3207. EGG YOLK RAVIOLI (UOVA DA RAVIOLO) with BACON-SAGE SAUCE

makes six servings  


1 cup whole-milk ricotta cheese (8 ounces) 
1/3 cup finely grated Parmesan cheese (about 1 ounce) 
Kosher salt 

Freshly ground black pepper 

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

Flour, for rolling out the pasta dough 

 

1 recipe Fresh Pasta Dough (recipe below) 

6 large eggs 

1 large egg beaten with 2 tablespoons of water, for sealing the ravioli 

4 tablespoons unsalted butter (1/2 stick) 

2 tablespoons finely cut fresh sage-leaf ribbons

 

Special equipment: You will need a pastry brush for this recipe, as well as a 4-1/2- or 5-inch round cutter to cut out the ravioli. If you don’t have a round cutter, you can use a small bowl with the same diameter.
Fresh pasta dough (makes four servings) 

1 1/2 cups all-purpose flour, plus a little for dusting 

Kosher salt

2 large eggs, lightly beaten

 

Sift flour and a pinch of salt into a mound on a dry counter. Make a well in the center of the mound and add the eggs. Using your fingers or a fork, mix the eggs until smooth and uniform, then gradually incorporate the flour. Continue mixing until a smooth paste begins to form, then push flour over paste and work until dough comes together. (If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.) Work dough until it is uniformly moist, then using the heel of your hand, knead for about 10 minutes or until dough is smooth and firm. Shape dough into a ball, cover with plastic wrap, and let rest in a cool, dry place for at least 15 minutes or up to an hour. Proceed to shape the dough as desired.

 

Place the ricotta and Parmesan in a medium bowl, season lightly with salt and pepper, and stir to combine. Transfer to a resealable plastic bag and refrigerate.

 

Place the bacon in a medium frying pan over medium heat and cook, stirring occasionally, until browned and crisp, about 10 to 15 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate and set aside. Drain off and discard almost all of the bacon fat from the pan, leaving only a thin coating and any browned bits on the bottom of the pan. Reserve the pan.

 

Bring a large pot of heavily salted water to a boil over high heat.

 

Meanwhile, set a hand-cranked pasta machine on the widest setting and lightly flour your work surface. Divide the prepared pasta dough into 2 equal pieces. Cover 1 piece with plastic wrap and set aside. Using your hands, press the other half into a round disk roughly 1/4 inch thick. Pass the dough through the machine’s smooth rollers. (If the dough is a bit sticky, lightly dust it with flour.) 

 

Continue passing the dough through the pasta machine, adjusting to the next narrower setting with each pass, until it is very thin, about 1/16 inch thick, or dial number 8 on most machines. Trim the rounded ends off and discard (you should have at least 36 inches of pasta dough left). 

 

Fold the pasta sheet a couple of times, making sure to generously flour or place plastic wrap between the layers; set aside. Repeat the process with the remaining dough. 

 

Lightly flour a baking sheet and set it aside. Lay both of the pasta sheets flat on a dry, well-floured surface and cut 6 (6-inch-wide) pieces from each sheet (so that you end up with 6-by-6-inch squares). 

 

Discard the ends. 

 

Remove the filling from the refrigerator and snip a 1/2-inch hole from one of the bottom corners of the bag. On 6 of the pasta pieces, pipe a ring of filling that measures about 1 1/2 inches in diameter (leave the center empty). Pipe a second ring on top of the first, forming a nest for the egg yolk (be sure to use up all of the filling).

 

Have a 4-1/2- or 5-inch round cutter ready. Crack 1 egg, separate the white from the yolk, and place the white in a medium bowl. Using the egg shell or your fingers, gently place the yolk inside one of the piped rings, being careful not to break the yolk.  Repeat with the remaining 5 eggs and piped rings. Reserve the egg whites for another use.

 

Using a pastry brush, brush the egg-water mixture on the exposed edges of the pasta with the yolk-cheese rings.  Gently cover with the remaining 6 pasta squares by starting at one side of each square and draping the pasta over the filling and egg, being careful not to break the yolk. Push out the air pockets as you go and press tightly around the filling and egg yolk to seal. Center the cutter around the filling and egg yolk on each raviolo and cut away the extra pasta. Using a flat spatula, carefully transfer the ravioli to the floured baking sheet. Discard the trimmings. 

 

Return the reserved frying pan to medium heat. Add the butter and cook until the white milk solids have browned, about 5 minutes.  Add the sage and reserved bacon pieces, season with salt and pepper, and stir to combine.  Remove the pan from the heat and set aside while you cook the ravioli.

 

Gently add 3 of the ravioli to the boiling water and cook until they float and the cheese filling is warmed through, about 2 1/2 to 3 minutes. (Do not overcook.) Remove with a slotted spoon, blotting away excess water underneath the spoon with a paper towel. Place 1 raviolo on each of 3 plates. Gently drop the remaining 3 ravioli into the water. While they cook, spoon half of the sage-bacon sauce over the 3 plated ravioli. Repeat with the 3 remaining ravioli and the remaining half of the sauce. Serve immediately.

 

 

bacon recipe courtesy of: Amy Wisniewski, CHOW.com

3206. ROASTED SHRIMP, CORN and BACON RAMEN

yields four servings


Dashi
Two 6-by-7-inch pieces kombu (dried kelp; about 3/4 ounce), rinsed
1 1/2 ounces bonito flakes

Ramen broth
1 tablespoon vegetable oil
12 ounces large shrimp (16/20), peeled and deveined, sliced in half lengthwise, shells reserved
4 scallions, greens thinly sliced, whites left whole
8 dried shiitake mushrooms (about 3/4 ounce)
1 tablespoon mirin
2 teaspoons seafood seasoning, such as Old Bay

15 ounces fresh ramen noodles (you could use dry in a pinch)
4 ounces thick-cut bacon, cut into 1/2-inch strips
2 ears corn, kernels removed or 1 cup frozen corn, thawed
Kosher salt
Freshly ground black pepper
Shredded nori, for garnish

 

For the dashi: Combine the kombu with 6 cups cold water in a medium pot and slowly bring to a simmer over medium heat, about 10 minutes; do not boil or the kombu will turn bitter. Just as the water reaches a simmer, remove and discard the kombu and add the bonito flakes. Heat to just shy of a boil, remove from the heat and set aside to steep for a few minutes. Strain into a bowl and discard the bonito flakes.

For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat. Add the reserved shrimp shells and scallion whites. Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown. Add the dashi and shiitakes and bring to a simmer. Cook for 30 minutes, then strain the broth, reserving the shiitakes. Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve. You should have about 3 cups of broth. Stem and slice the shitakes and set aside.

Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions. Drain and rinse the noodles with cold water to remove surface starch and stop the cooking. Leave to drain.

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate. Pour half of the bacon fat from the pan into a small container to save for frying the noodles. Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper. Saute until the shrimp are cooked through, about 4 minutes. Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet. Let the skillet get good and hot before adding the ramen noodles. Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes.

Divide the noodles among four bowls. Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori. Ladle ramen broth into the bowls and serve.


bacon recipe courtesy of: Kelsey Nixon, "Straight Out of Tokyo," Kelsey's Essentials

3205. BACON PANCAKES with MAPLE BOURBON BUTTER SAUCE

makes four servings


For the pancakes
8 slices bacon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons melted butter, slightly cool

For the syrup
2 tablespoons bourbon
3 tablespoons butter
1 cup maple syrup 

For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate. Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes. Chop the bacon into crumbs and separate the crumbs into two piles. In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine. Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy. Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.

For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot. Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated. Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.


bacon recipe courtesy of: Daphne Oz, for The Chew, ABC TV

3204. MUTTON and BACON POTJIE (SOUTH AFRICAN STEW)

serves six


1 kg neck of mutton (cut into pieces)
250 grams rindless bacon (chopped)
30 ml butter or margarine
2 medium onions (thinly sliced)
10 ml barbecue spice
salt & pepper to taste
300 ml dry white wine
150 ml water
3 large carrots (peeled and sliced)
5 medium potatoes (peeled and halved)
50 ml Worcestershire sauce
150 grams dried peaches or apricots (soaked in water for 1 hour and drained)
250 grams courgettes (sliced)
200 grams whole button mushrooms

Sauce
200 ml fresh milk
100 ml fresh cream
30 ml apricot jam
30 ml cornflour

Heat the pot and melt the butter in it. Fry the onions until tender remove and set aside. Fry bacon until crisp, remove and set aside. Season the meat with salt, pepper and spices and brown lightly on both sides. Mix the wine, water and Worcestershire sauce and add just enough to cover the meat. Cover and simmer gently for 1 and half hours. Add dried peaches or apricot, carrots, bacon and onions replace the lid and simmer for 15 minutes. Arrange the potatoes, courgettes and mushrooms in layers on top. Cover and simmer for further 15 minutes. Add the remaining liquid, replace the lid and simmer for approximately 1 hour. Mix the milk, cream and jam with cornflour. Simmer for 20 minutes.


bacon recipe courtesy of: Potjiekos World

3203. CHICKEN and DUMPLINGS with BACON and MUSHROOMS

makes six servings 


Chicken stew: 
6 ounces slab bacon, cut into 1/4" pieces 
1/4 cup all-purpose flour 
4 chicken legs (drumsticks with thighs; about 2 pounds) 
Kosher salt, freshly ground pepper 
1 1/2 pounds mixed mushrooms 
1 medium onion, chopped 
6 garlic cloves, crushed 
1/4 cup dry white wine 
6 sprigs thyme 
2 bay leaves 
8 cups low-sodium chicken broth 

Dumplings and assembly: 
3/4 teaspoons kosher salt, plus more 
1 cup all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon freshly grated nutmeg 
1/8 teaspoon freshly ground black pepper 
2 large eggs 
1/4 cup whole milk 

For chicken stew: Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate. Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate. Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes. Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper. 

For dumplings and assembly: Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2014

3202. SUGAR SNAP PEAS with ONIONS and BACON

yields four servings


3 slices bacon, cut into 1/2-inch pieces

1 small yellow skinned onion, peeled and chopped
1 pound sugar snap peas
1/2 cup water
Salt and pepper

 

In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy! 

 

 

bacon recipe courtesy of: Rachael Ray, 30 Minute Meals, Food Network

3201. BACON and EGG TACOS with SALSA VERDE, LIME CREMA SAUCE and SPICY POTATOES

serves four


For the tacos
½ cup Mexican crema
1 teaspoon lime juice
6 pieces of bacon, fried, and crumbled into pieces
1 tablespoon unsalted butter
7 eggs
½ cup sharp cheddar cheese, finely grated
4 medium size fluffy flour tortillas, warmed
¼ cup green onions, chopped
½ cup salsa verde
¼ cup chopped cilantro

For the spicy potatoes
1½lbs red potatoes, cut into 1-inch pieces, parboiled until knife tender and drained
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon Mexican oregano
Kosher salt
Freshly ground black pepper

For the spicy potatoes: Preheat the oven to 400° degrees F. Place a baking sheet in the oven and let heat for 15 minutes. Combine the garlic powder, cumin and oregano in small bowl. Toss the drained potatoes in the olive oil and season with salt and pepper.  Add in the seasoning mixture and toss to coat well. Add potatoes to the hot baking sheet and cook for 15-20 minutes, turning about halfway through. Once golden brown, remove and season with additional salt and pepper if necessary.

For the tacos: Combine the crema and lime juice; season lightly with kosher salt and set aside. Over low heat, melt the butter in large nonstick skillet. While the butter is melting, crack the eggs into a large bowl and whisk until you can no longer see streaks of the whites or yolks. Add the eggs to the melted butter. After about 2 minutes, gently pull a spatula across the eggs, forming nice soft fluffs of eggs. Stir in the cheddar cheese and pull the pan off the heat when they still look moister than you would like.

To assemble: Divide the eggs equally among the 4 warmed tortillas. Top with the Salsa Verde, bacon pieces and green onions. Drizzle on the Lime Crema and top with chopped cilantro.


bacon recipe courtesy of: Lauren Vaughan, From Everyday to Gourmet, May 16, 2013

3200. RACLETTE, ASPARAGUS and BACON TART

serves four


1 sheet frozen puff pastry
4 slices raclette
4 asparagus spears, cooked or grilled
½ cup chopped sweet onion
½ cup diced, cooked bacon 
egg wash

Thaw and roll out puff pastry to ¼? thick. Preheat oven to 350F. Cut out 4 squares. Using the scraps, cut out small strips to line the top of the squares. Use egg wash to stick them to the square. Place a piece of raclette in the middle of your tart. Sprinkle the asparagus, onions, and ham over the tarts. Brush edges of the tart with egg wash. Bake until pastry has risen and is golden brown.


bacon recipe courtesy of: Michelle Rose, Honest Cooking

3199. QUESO FUNDIDO with BACON and CHIPOTLES

serves 4 appetizer-sized portions or 2 entree-sized portions



4 ounces sliced bacon 

1 teaspoon olive oil

1 small onion, finely chopped 

1 to 2 chipotle chilies in adobo sauce, chopped
8 ounces Monterey Jack cheese, grated 

4 corn tortillas

1 teaspoon dried oregano 



Preheat oven to 350 degrees. In a pan over medium heat, fry the bacon until crisp. Transfer the bacon to a plate lined with paper towels and drain the grease from the pan. Add the olive oil to the pan. Then add the onion and cook, stirring it until browned. This will take about 5 minutes. Add the chipotle chilies and stir to combine. Place the cheese in a gratin dish and crumble in the bacon. Stir in the onion and chipotle mixture. Lightly brush the tortillas with water, wrap them in foil, and place them in the oven to warm. At the same time, place the gratin dish in the oven and heat until the cheese is melted, about 5-7 minutes. Remove from the oven and garnish with oregano. Serve immediately with the warmed tortillas.


bacon recipe courtesy of: Linda, At Our Table, January 21, 2005

3198. SPINACH, ARTICHOKE and BACON-STUFFED BEER SOFT PRETZELS

yields 8 giant pretzels


Soft Beer Pretzels

1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast (2 1/4 teaspoons)

1 cup beer

4 ounces (1 stick) unsalted butter, melted

1 1/2 teaspoons sea salt or kosher salt

2 1/2 cups all-purpose flour

2 cups whole wheat pastry flour

Canola oil, to grease bowl

3 quarts water, for boiling the pretzels

2/3 cups baking soda, for boiling the pretzels

1 egg, beaten, for brushing before baking

Coarse sea salt 

 

Spinach, Artichoke, and Bacon Dip Filling

2 slices thick-cut bacon, chopped

1 tablespoon butter

1 clove garlic, minced or grated

1 tablespoon flour

1/2 cup milk

1 ounce cream cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/2 cup greek yogurt

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon pepper

1/2 cup (about 5 ounces) frozen chopped spinach, thawed

1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped

 

To make the pretzel dough, combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

 

Add the melted butter, beer, salt, all-purpose flour and whole wheat flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

 

Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

 

About 10 minutes before you're ready to roll out the dough make the filling. Heat a medium skillet over medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet melt the butter over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.

 

Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Add the bacon, stir to combine.

 

Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.

 

Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.

 

Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

 

Remove pretzels from oven and let cool five minutes. EAT!! Or if needed you can reheat the pretzels at 350 degrees F. for 15 minutes.

 

 

bacon recipe courtesy of: Tieghan, Half Baked Harvest, August 29, 2013

3197. TANGY SORREL and POTATO SOUP with BACON

makes four servings 


2 tablespoons unsalted butter
1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice  
2 ounces smoky bacon, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1/2 cup dry white wine  
1 1/2 quarts chicken stock or canned low-sodium broth
1 garlic clove, minced  
1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice  
Salt and freshly ground pepper  
1 1/2 tablespoons fresh lemon juice  
1/4 teaspoon finely grated lemon zest  
3 tablespoons crème fraîche or heavy cream  
1/2 pound sorrel, stems discarded, leaves coarsely chopped

Melt 1 tablespoon of the butter in a large skillet. Add the diced baguette and cook over moderately low heat until browned on the bottom, about 3 minutes. Stir the croutons and cook until crisp all over, about 2 minutes longer. Transfer to a plate to cool.  

Melt the remaining 1 tablespoon of butter in a large saucepan. Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes. Add the onion and cook until softened, about 7 minutes. Add the wine and simmer until almost evaporated, about 4 minutes. Add the stock and garlic and bring to a simmer. Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes. Stir in the lemon juice and zest and the crème fraîche and simmer for 2 minutes. Remove from the heat and stir in the sorrel. Season with salt and pepper. Ladle the soup into bowls and serve; pass the croutons at the table. 
 

Make Ahead: The croutons can be made a day ahead. Store in an airtight container. The soup can be made without the sorrel and refrigerated overnight. Bring to a simmer and add the coarsely chopped sorrel just before serving.

 

 

bacon recipe courtesy of: Eberhard Müller, "Cooking Seasonal: Spring Dishes from Eberhard Müller," Food & Wine, April 2001

3196. BACON PIZZA PASTA

1/2 pound sliced bacon
1 onion, peeled and very finely chopped
1 garlic clove, peeled and pressed or finely minced
1 can (6 ounces) tomato paste
1 cup pizza sauce
4 cups beef broth
1 cup water
2 teaspoons Italian seasonings
1/4 teaspoon dried oregano
1 teaspoon salt
1 teaspoon onion powder (preferably granulated onion)
3/4 teaspoon garlic powder (preferably granulated garlic)
1/8 to 1/2 teaspoon crushed red pepper flakes (or more, to taste)
1 pound dry small shell, rotini, or elbow pasta
2 cups grated mozzarella cheese

15 slices of pepperoni, cut into quarters

Stack the bacon strips and cut down through the stack at 1/4-inch intervals. When done, you should have a pile of thin bacon strips. Put these into a large stockpot over medium-low heat, stirring frequently. Add the onion and minced or pressed garlic when the bacon is about halfway cooked. Continue frying the bacon, onions and garlic until the bacon is crispy. Use a slotted spoon to transfer the crispy bacon with the onions and garlic to a paper towel lined plate to drain. Pour the remaining bacon grease out of the pan.

In a large mixing bowl, whisk together the garlic, tomato paste, pizza sauce, beef broth, water, Italian seasonings, oregano, salt, and onion and garlic powders. Pour this into the pan from which you drained the bacon grease. Stir well, raise the heat to high and bring the mixture to a boil. When it is boiling, gently stir in the dry pasta, add a lid to the pan and drop the heat to low. Cook for 10 to 12 minutes, stirring every couple of minutes to prevent the pasta from sticking. When the pasta is tender, turn off the heat, add all of the grated cheese, the crispy bacon, and the chopped pepperoni and stir gently until the cheese is melted in completely and everything is evenly distributed. Serve hot with additional grated cheese if desired.

bacon recipe courtesy of: Rebecca Lindamood, Foodie With Family, June 28, 2012

3195. APPLE, CHEDDAR and BACON FRITTERS in CARAMEL SAUCE

makes four servings


1 pound apples, peeled, cored and shredded
1 cup aged cheddar cheese, shredded
4 strips bacon, cooked and crumbled
1/4 cup flour (or rice flour)
1 large egg
1 tablespoon lemon juice
1 teaspoon dijon mustard
1/4 teaspoon cinnamon
salt and pepper to taste
oil for shallow frying

Squeeze as much excess liquid from the shredded apples as you can in a tea towel. (Reserve and enjoy the fresh apple juice!). Mix everything except the frying oil. Heat the oil in a pan over medium heat, add heaping tablespoons of the apple mixture, forming patties and fry until golden brown, about 2-4 minutes per side, before setting aside on paper towels to drain.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, October 28, 2013

3194. BACON-WRAPPED RICE CAKES with a JALAPENO PONZU

6 cylinder-shaped rice cakes, cut in half 

1 tablespoon sesame oil 

6 slices bacon, cut in half 

1 cup soy sauce 

¼ cup seasoned rice wine vinegar

2 tablespoons mirin 

2 tablespoons granulated sugar 

2 oranges, juiced 

2 lemons, juiced 

2 limes, juiced 

2 cloves garlic

1 jalapeño, slit in half, with seeds 

3 jalapeño rings, for garnish 

1 tablespoon chopped chives, for garnish 

1 tablespoon roasted and salted sesame seeds, for garnish 

6 wooden skewers, soaked in cold water for 30 minutes 

 

Drain and drizzle the rice cakes with the sesame oil to prevent them from sticking. In a small stockpot, whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes. Drain in a cheesecloth or strainer and cool down in an ice bath. Place in a serving sauce dish and garnish with the jalapeño slices. Cover with plastic wrap and refrigerate until serving. To assemble the skewers, take 1 piece of bacon and slice it in half vertically right down the middle. Wrap one half around each rice cake. Spear with a skewer, and repeat with the second half of the bacon to make 2 rice cakes per skewer. Cook each skewer in a nonstick pan over medium-high heat for 4 to 5 minutes per side, or until the bacon is crispy and thoroughly cooked. Transfer the skewers to a serving platter. Garnish with the chives and sesame seeds. Serve immediately with the Jalapeño Ponzu on the side.

 

 

bacon recipe courtesy of: Seoultown Kitchen by Debbie Lee, Kyle Books, 2011; Kitchen Daily

3193. PAPPARDELLE with BACON and CARAMELIZED ONIONS

yields four servings


5 strips of bacon, diced
1 tablespoon brown sugar
1 tablespoon olive oil, as needed
2 medium onions, halved and thinly sliced
Coarse salt to taste
1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine
2 tablespoons butter

In a large stainless skillet, cook bacon over medium heat until crispy. When done, place on paper towels to absorb some grease.

At this point, you can cook onions in the leftover bacon grease, or remove and start over with olive oil. Add onions and brown sugar. Cover and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).

Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water and drain pasta.

Add butter, bacon and pasta to onions; season with salt to taste, and toss to mix well. Gradually add enough pasta water to create a thin sauce that coats pasta.

If desired, serve pasta topped with Parmesan.


bacon recipe courtesy of: Gina Rau, Feed Our Families, December 17, 2012

3192. BACON PAUPIETTES

serves four


1 1/2-inch thick round steak, cut into 2x4-inch pieces
salt, pepper and garlic salt to taste
1/2 lb. bacon
1 large onion, sliced
3 tablespoons vegetable oil
water
2 to 3 tablespoons flour

Season both sides of meat with salt, pepper and garlic salt. Arrange 1 strip of bacon in center of each steak. Top with onion slices that have been halved. Roll up and secure with toothpicks. Brown meat rolls in oil in a Dutch oven. Drain. Add water to cover. Bring to a boil. Reduce heat and simmer 1 1/2 to 2 hours or until tender. Add water as needed. Combine flour and 1/2 cup water. Pour into skillet; cook and stir until thickened.


bacon recipe courtesy of: Sassafras! The Ozarks Cookbook, Junior League of Springfield, Missouri, Inc., 1985, p. 253

3191. BROWN BUTTER LOBSTER with BACON and CRISPY KALE, and FONTINA PASTA

makes four servings


4 slices thick cut bacon
4 (4-8 ounce) lobster tails
6 tablespoon butter, divided
2 cloves garlic, minced or grated
1 bunch kale, leaves torn away from the stem
2 tablespoon olive oil
2 tablespoons parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
1 pound angel pasta
1/2 lemon, juiced
1 pint grape tomatoes, halved
6-7 ounces fontina cheese, cubed

1/4 cup fresh basil or parsley or both, chopped

Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 1 minute. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.

Bring pasta water to a boil and prepare pasta according to directions.

While the kale is cooking and the water comes to a boil start working on the bacon. Cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is crispy, about 7 minutes. Remove bacon from pan and set aside on paper towels to drain. Once cooled, crumble. Drain all but 1 tablespoon of bacon fat.

To prepare the lobster, lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Season the meat side lightly with salt and pepper.

Bring the skillet used for bacon back to medium-high heat. Once it’s hot, add 1 tablespoon butter and swirl to coat. Place the lobster tails meat-side down in the pan and sear for 5 minutes or until the shells turn bright red. Remove tails from the pan and set aside.

To the same skillet add another tablespoon of butter. Add the garlic and cook for 30 seconds, add the pasta, crushed red pepper, cayenne and a pinch of salt and pepper. Toss well and cook for 2 minutes, just until the pasta is hot. Once the pasta is hot add the tomatoes and cubed fontina cheese. Then remove the pasta from the heat, drizzle with lemon juice and toss well. Add in the crispy kale.

In a separate small skillet melt 4 tablespoons butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan.

Pop the lobster meat out of the shells and divide the pasta among plates or bowls. Top each plate with lobster meat and a sprinkle of chopped basil. Drizzle with browned butter and top with the crumbled bacon.

bacon recipe courtesy of: Tieghan, Half Baked Harvest, September 4, 2013

3190. MORELS with ASPARAGUS, CREAM and BACON

1-2 cups (about 3/4 pound) of morel mushrooms, sliced in half and thoroughly cleaned
2 cups (about 1 pound) of king trumpet, shiitake or brown mushrooms, sliced in 1/4 inch slices
1-2 pounds of asparagus, rough ends removed, cut into 3/4 inch pieces
1 medium shallot, thinly sliced
3 slices of bacon, cut into lardons or cubes
1/4 cup white wine
1 tablespoon fresh thyme, chopped
1/4 cup heavy cream
salt and pepper for seasoning

Clean and slice the mushrooms, asparagus and shallot. Set aside. Place a large skillet over medium heat. Place the bacon in the skillet and cook until brown, 4-5 minutes. Remove the bacon from the pan and reserve for later, keep the bacon fat in the pan. Place the mushrooms and shallots in the pan and cook until the mushrooms give up their liquid and it is mostly reduced. About 10 minutes. Then add the wine and thyme and cook for another 1-2 minutes. Add the asparagus and cook until just a bit tender, 3-4 minutes. Add the heavy cream, stir and allow to reduce for another 2-3 minutes until the sauce thickens. Add in the bacon pieces, taste for seasoning. Add salt and pepper to taste and serve.


bacon recipe courtesy of: Stewart Putney, Putney Farm, June 11, 2012