3248. KALE and GRAPEFRUIT SALAD with WARM BACON and WILD MUSHROOM DRESSING

makes four servings


1 to 2 bunches black kale (about 1 pound), washed, stalks removed, sliced into 1/4-inch ribbons
1/4 cup extra-virgin olive oil, divided, plus more for massaging
3 slices thick-cut bacon, roughly chopped
8 ounces wild mushrooms, thinly sliced (such as crimini and chanterelle)
1 medium shallot, minced (about 1/4 cup)
1/4 cup champagne vinegar
1/4 cup grapefruit juice
1 tablespoon honey
1/3 cup toasted hazelnuts, roughly chopped
1 large ruby red grapefruit, cut into segments
Kosher salt and freshly ground pepper

Place kale in a very large bowl. Sprinkle with a couple of pinches of salt and a light drizzle of olive oil. Begin massaging, squeezing fistfuls of the kale and rubbing between your fingers. Once uniformly wilted, set aside and prepare the dressing.

Place a medium saute pan or skillet over medium-low heat. Add bacon and cook, stirring every now and then, until most of the fat has rendered and bacon bits are brown and just crispy. Using a slotted spoon, remove bacon to paper-towel lined plate. Pour bacon fat into a measuring cup. If necessary, add enough olive oil to make 1/4 cup. Pour back into pan.

Add the mushrooms, stir to coat in the fat and spread in an even layer. Don’t touch them for 3 to 5 minutes. They will start to soften and sizzle. Now stir and cook, stirring often until they are golden brown around the edges. Stir in the shallots and cook until mixture is browned and aromatic.

Add vinegar, scraping up any brown bits on the bottom of the pan. Turn the heat off. Add 2 tablespoons olive oil, the grapefruit juice and 1 tablespoon honey. Mix, taste for seasoning and adjust according to your palate.


bacon recipe source: Florida Department of Citrus, P.O. Box 9010, Bartow, FL 33831-9010; Miami Herald, February 20, 2014

3247. HADDOCK, BACON and PEA PIE

serves six


Filling
450 gram-500 gram haddock fillets
450 gram-500 gram smoked haddock fillets
250ml milk
1 bay leaf
sea salt and black pepper
150 grams unsmoked streaky bacon

Sauce
60 grams unsalted butter
50 grams plain flour
150ml dry cider

150 grams crème fraîche

150 grams frozen petits pois

200 grams cooked and peeled king prawns

6 tablespoons coarsely chopped 

flat-leaf parsley

Mash
1.5kg maincrop potatoes
100 grams crème fraîche
50 grams unsalted butter
2 large egg yolks

Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large surface for crisping. Arrange the haddock and smoked haddock fillets over the base of a large pan, cutting them to fit. Pour over the milk, tuck in the bay leaf, season and bring to the boil. Partially cover with a lid and cook on a medium heat for 4 minutes. Strain the cooking liquor into a jug and, once the fish is cool enough to handle, flake it coarsely into a bowl, discarding the skin.

Dice the bacon. Heat a large nonstick frying pan over a medium heat, add the bacon pieces, separating them out, and fry for 5-7 minutes until golden, stirring frequently. Drain on a double thickness of kitchen paper.

To make the sauce, melt the butter in a medium-size nonstick pan over a medium heat, add the flour and allow to seethe for a minute. With the pan off the heat, using a wooden spoon or a mini whisk (the kind for making sauces), very gradually work in the cider, the fish cooking liquor, then the crème fraîche. Return to the hob, bring to the boil, stirring constantly, then simmer over a very low heat for 10 minutes, stirring occasionally, and if necessary giving a quick whisk until smooth and incorporated. Check the seasoning. Fold in the haddock (discarding any liquid in the bowl), the bacon, peas, prawns and parsley. Transfer to the ovenproof dish, cover with clingfilm and leave to cool.

Meanwhile, peel the potatoes, cut up as necessary and cook in a large pan of salted boiling water until tender. Drain in a colander, leave the steam to evaporate for a minute or two, then pass through a mouli-légumes or a sieve back into the pan. Heat the crème fraîche with the butter and some seasoning and beat this into the mash, followed by the egg yolks. Smooth this over the top of the filling, using a spoon to sculpt the surface into peaks. If not cooking straight away, leave to cool, then cover and chill for up to a day.

When ready to cook, preheat the oven to 400F/200C/180C fan/gas 6. Bake the pie for 35-45 minutes until crusty and nicely golden. Allow a little longer if cooking from chilled.


bacon recipe source: Annie Bell, Daily Mail online, March 5, 2011; Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT UK

3246. APPLE BACON BREAKFAST BURRITO

serves two


olive oil for the pan
4 strips apple-wood smoked bacon
1/2 cup apple, peeled and cut into small dice
1/4 cup finely chopped onion
3 eggs
Salt and pepper
4 small flour or corn tortillas
1/2 cup grated Gruyere or Swiss cheese

In a small mixing bowl, whisk the eggs with a bit of salt and pepper, and set aside. Line a small bowl with foil and set aside.

Over medium heat, cook the bacon in a large saute pan, until it starts to brown.  Remove it from the pan, pour any excess bacon fat into the foil covered bowl (to throw out once it’s cool), and add the apple and onion to the pan. Over medium heat, cook until the onions are soft and slightly browning, about 4 minutes. Crumble the bacon and combine it with onion and apple. Season to taste with salt and pepper and set aside in a bowl.

Place the tortillas in the same pan. Over medium heat, let them warm for about 30 seconds, and then pour 1/4 the egg mixture on top of each tortilla.  If some egg slides off, just scoop it back onto the tortilla with a small spatula.  Sprinkle 1/4 of the cheese onto each egg covered tortilla.  Then sprinkle 1/4 of the apple-bacon mixture in the center of each one. Use a small spatula to fold the tortilla into thirds, making a burrito. With the seam side up, turn the heat to low, cover, and cook until the burrito puffs up a bit, about 3 minutes.


bacon recipe source: Valentina Kenney Wein, Momtastic.com

3245. BACON-WRAPPED SHRIMP with CHUNKY TOMATILLO SALSA and TOMATO VINAIGRETTE

serves four


Tomatillo salsa:
6 tomatillos, husked, rinsed, and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapeños, cut in circles
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
Juice of 3 limes
2 tablespoons canola oil
sea salt and freshly ground black pepper

Tomato vinaigrette:
1 ripe tomato, halved, seeds squeezed out
1 canned chipotle pepper in adobo
1 garlic clove
Zest and juice of 1 lime
1 tablespoon sherry vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
2 tablespoons canola oil

Shrimp:
20 large shrimp (about 2 pounds), peeled and deveined, tails on
10 bacon slices, halved
Extra-virgin olive oil
2 green onions, thinly sliced on the diagonal, for garnish
Chopped fresh cilantro, for garnish

For the tomatillo salsa, toss the tomatillos, avocados, jalapeños, cilantro, and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt and black pepper. Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy. Cover and refrigerate while you prepare everything else.

Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.

Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp. Garnish with green onion and cilantro leaves.


bacon recipe source: Tyler Florence.com, October 9, 2009

3244. BACON and EGG TOPPED CHILAQUILES

makes six servings


1 lb. tomatillos (about 8), husked
1 cup sliced onions, divided
3 serrano chiles, stemmed
2 cloves garlic, unpeeled
1 cup fat-free reduced-sodium chicken broth
6 eggs
6 cups tortilla chips (6 oz.)
¾ cup Mexican-style finely shredded four cheese
12 slices bacon, cooked

Heat broiler. Cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatillos, ¾ cup onions, chiles and garlic onto prepared baking sheet. Broil, 4 inches from heat, 12 to 15 min. or until roasted, turning every 6 min. Blend broth and roasted vegetables in blender until smooth; pour into large saucepan. Bring just to a simmer. Meanwhile, cook eggs in large nonstick skillet 2 to 3 min. or until whites are almost set. Carefully turn eggs; cook 1 min. or until whites are completely set and yolks are cooked to desired doneness. Place 1 cup chips in each of 6 serving bowls; cover with ½ cup tomatillo sauce, 2 tablespoons cheese, 1 egg and 2 bacon slices. Top with remaining onions.


bacon recipe source: Kraft, Northfield, IL 60093

3243. BACON QUINOA with ALMONDS and HERBS

makes four servings 


1/3 cup slivered almonds 
1 teaspoon vegetable oil 
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice 
1 small shallot, minced 
1 cup quinoa, rinsed 
2 cups chicken stock 
1 sage sprig 
1 tablespoon minced chives 
1 tablespoon chopped parsley 
Salt and freshly ground white pepper

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool. In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.


bacon recipe courtesy of: Bruce Sherman, "Cruising with a Naturalist Cook," Food & Wine, November 2009

3242. CHEESE TORTELLINI with BACON, ROASTED CAULIFLOWER and FILBERTS

yields four servings


1 small head (3 cups) cauliflower, cut into small florets
1 tablespoon olive oil
3 slices bacon, cut into 1-inch pieces
¼ teaspoon each salt and pepper
⅓ cup filberts, chopped
2 small shallots, finely diced
2 tablespoons chopped fresh thyme
1 package (350 grams) fresh cheese-filled tortellini
2 tablespoons finely sliced fresh chives, for garnish

Preheat oven to 425°F and bring a large pot of salted water to a boil. Meanwhile, in a large bowl, combine cauliflower, olive oil and bacon. Season with salt and pepper and mix. Spread mixture out in a large roasting pan and roast, stirring occasionally, until cauliflower is golden and bacon is crisp, about 15 to 18 min. Stir in nuts, shallots and thyme. Return pan to oven and roast 3 to 5 min. longer. Cook tortellini according to package directions, drain well and toss gently with the roasted cauliflower mixture. Taste and adjust seasonings, if necessary, garnish with chives and serve.


bacon recipe source: PKMom (member), Key Ingredient, September 21, 2010

3241. OVEN-BAKED FRITTATA with BACON LARDON, SPINACH and FONTINA CHEESE

makes six servings


1/2 bunch spinach
4 tablespoons extra virgin olive oil
Pinch red pepper flakes
Squeeze lemon juice
7 eggs, beaten & seasoned with salt & black pepper
3/4 lb. slab bacon, cut into 1" cubes and rendered over low heat for 20 minutes until deeply golden brown
1 cup fontina cheese, shredded
Salt and pepper to taste

Pre-heat oven to 350 degrees. In a frying pan, sauté spinach in 2 tablespoons olive oil over medium heat. Add red pepper flakes, salt, pepper and lemon juice. Sauté until spinach is wilted (about two minutes). Set aside.

In a 10" cast iron skillet, heat remaining two tablespoons olive oil over medium heat. Pour in beaten eggs and allow to sizzle for a moment. Reduce flame to low and strew in pieces of spinach and cubed bacon pieces. Allow to cook slowly for an additional five minutes, then cover entirely with shredded cheese.

Place skillet in the oven for approximately 15 minutes, or until the eggs are set. Serve from the skillet.


bacon recipe source: Marc Meyer, co-owner of Five Points, Cookshop, & Hundred Acres; Five Points, 31 Great Jones Street, NY, NY

3240. EGG and BACON TORTA

serves six


1 dozen large eggs

1/3 cup heavy cream
10 pieces crispy bacon
1 7.5-ounce can chipotles en adobo
1 15-ounce can black beans
6 ciabatta rolls, sliced in half
2 tablespoons butter
3/4 cup shredded Chihuahua cheese
1 1/2 avocados, peeled, pit discarded, thinly sliced

chipotle salsa

Preheat the oven to 350 degrees.

Whisk the eggs with the heavy cream until well combined. Set aside.

Puree the chipotles and the adobo sauce in a food processor until smooth. Scrape into a re-sealable container. Without cleaning the container, puree the black beans until smooth.

Spread a thin layer of the chipotle puree over the bottom of each of the rolls. Top with a layer of black beans divided up equally between the tortas. Add a layer of bacon on top (1 1/2 slices on each roll).

Melt the butter in a 10-inch skillet set over medium heat. Pour in the egg mixture and gently scrape the sides and bottom of the pan. Once the eggs have formed soft curds, remove the pan from the heat and finish cooking the eggs until just set. Divide the eggs between the tortas. Sprinkle on the Chihuahua cheese and cover with the top of the roll. Wrap each torta in aluminium foil and place in the oven. Bake for 10 to 12 minutes or until the cheese has melted and the ciabatta is warm.  Unwrap the tortas, remove the top and place slices of avocado over the filling.  Replace the top and serve immediately with a side of chipotle salsa.


bacon recipe source: Rick Bayless.com: Rick Bayless & Frontera News

3239. SAVORY EGG CUSTARD with BACON, LEEKS and ASPARAGUS

serves 3-4 


approximately 1/2 teaspoon butter for the dish
2 slices thick-slab bacon, diced
1 medium leek, cleaned; white and light green parts only, diced (about 3/4 cup)
1/2 bunch asparagus, woody stems snapped off and sliced into 1/2-inch pieces (about a cup)
1 cup grated sharp cheddar cheese (or a combination of fontina and mozzarella or a Swiss cheese, such as Gruyere or Comte)
4 large eggs
1 cup whole milk
1 cup heavy cream
3/8 teaspoon salt
fresh pepper to taste
pinch of freshly grated nutmeg

Preheat the oven to 400 degrees. Lightly butter a large pie dish, place on a cookie sheet and set aside.

Dice the bacon and cook in a saute pan over medium heat until lightly browned. Remove the bacon pieces from the pan onto a towel-lined plate and let cool.

While the bacon is cooking, clean, dry and dice the leek (white and light green parts only) and cook it in the bacon drippings. (You only need about 2 tablespoons of the bacon drippings, so if you have more than that in the pan, pour it off before cooking the leeks.) When the leeks are just beginning to brown, scoop them out of the pan and spread them evenly across the bottom of the pie dish. Sprinkle the cooled bacon pieces over the leeks.

Snap the woody ends off of the asparagus spears and chop the spears diagonally into 1/2-inch pieces. Spread the asparagus pieces over the bacon and leeks. Grate the cheese and set aside

Make the custard mixture: whisk together the eggs, milk and cream thoroughly. Whisk in the salt, freshly-ground pepper and nutmeg. Pour the egg mixture into the pie plate, sprinkle with the cheese. Cook the egg custard until golden brown on top and just firm in the center, about 30-40 minutes.

Cool for about 10 minutes before slicing into wedges and serving.


bacon recipe source: Carol Sacks, In Medias Recipe, April 28, 2013

3238. SAVORY CHEESECAKE with CRUMBLED BACON TOPPING

10 to 12 slices bacon
2 8-oz blocks cream cheese, at room temperature
2 cups grated white cheddar cheese
4 large eggs
½ teaspoon ground white pepper
3 green onions, finely sliced
1/3 cup finely sliced sundried tomatoes
1 1/2 cups sour cream

Heat oven to 375 degrees F. Place a grilling rack over a baking pan and lay bacon slices out in a single layer. Cook bacon in the oven until done, about 15 minutes. Lay bacon out onto paper towels to absorb as much of the fat as possible.

Coarsely chop bacon then place in the bowl of a food processor. Pulse until finely crumbled. Place crumbled bacon into a frying pan set over low heat. Cook until more fat has been rendered and the crumbled bacon is crisp. Strain bacon through a fine metal sieve until all the fat has drained. Spread crumbles out onto a paper towel to absorb any remaining fat. Set aside until ready to use.

Lightly grease an 8 inch spring form pan.

Cut cream cheese into chunks and place into the bowl of the food processor with the grated cheddar, eggs and white pepper. Pulse until mixture is smooth, stopping to scrape down the sides of the food processor with a spatula, as needed.

Add finely sliced green onions and sliced sundried tomatoes to processor and pulse just until evenly distributed throughout mixture.

Using a spatula, scrape cheesecake mixture into spring form pan. Bake in preheated oven for 30 to 40 minutes, or until top is golden and set in the middle.

Remove from oven and spread sour cream over top. Evenly sprinkle bacon crumbs onto sour cream. Return to oven for 10 minutes.

Run a knife around the edge of the pan to loosen the cheesecake. Let cake cool in the pan completely, then cover and refrigerate for 4 hours or overnight.

Serve.


bacon recipe courtesy of: Steven and Chris, Live Well Network

3237. PAN-FRIED FISH FILLETS with CRISPY BACON and BEURRE NOISETTE

serves four


8 rashers thin-cut rindless streaky bacon
25 grams plain flour
2 tablespoons sunflower oil
45 grams unsalted butter
8 x 75 gram or 12 x 50 gram skinned Dover sole, lemon sole, plaice, flounder, megrim or witch sole fillets
2 teaspoons fresh lemon juice
1 teaspoon each finely chopped fresh tarragon, parsley and chives

Preheat the grill to high. Lay the bacon rashers on the rack of the grill pan and set aside.

Put the flour onto a shallow tray and season. Put half the oil and 10g butter into a large, frying pan and melt the butter over a low heat. Meanwhile, dip the fillets into the flour, making sure they are well-coated both sides. Shake off the excess.

Grill the bacon until crisp and golden, then keep warm. Meanwhile, increase the heat under the pan. When the butter starts foaming, add half the fillets and fry over a medium-high heat for 2 minutes each side, until lightly golden. Put the cooked fillets on a plate and keep warm. Wipe out the pan and cook the other fillets, using the rest of the oil and another 10g butter.

Wipe out the pan with kitchen paper and return to a medium heat with the remaining butter. When the butter is melted and starting to go pale brown, add the lemon juice and herbs and remove from the heat. Season. Arrange the fillets and bacon on warmed plates, spoon over some beurre noisette and serve.

bacon recipe courtesy of: Debbie Major, delicious. magazine

3236. DULCE de BACON MILKSHAKE

5 slices bacon
1 cup vanilla ice cream
1/4 cup milk
1 heaping teaspoon dulce de leche
1 teaspoon vegetable oil or butter

Grease the surface of a large frying ban with the vegetable oil or butter and then place the pan over medium-high heat. Lay the bacon flat onto the surface of the pan and fry them, flipping every few minutes, until they are crispy but not charred. Remove them and set them aside to cool for 5 minutes.

 

Take 4 of the bacon slices and place them on a separate plate. Cut them into small pieces, about 1 to 1/2 inch around. 

 

Place the ice cream, the milk, the dulce de leche, and the chopped bacon in a blender. Put the lid on the blender, and blend at high speed for about a minute, or until the mixture is thoroughly combined.

 

Pour the milkshake into a clear serving glass and garnish with the single slice of cooked bacon. Serve immediately.

 

 

bacon recipe courtesy of: Eva Kosmas, Adventures in Cooking, April 9, 2011

3235. BORLOTTI BEAN, BACON and PASTA SOUP with PARMESAN CROUTONS

yields six servings


1/4 cup olive oil
2 brown onions, halved, coarsely chopped
4 rindless bacon rashers, thinly sliced crossways
1 garlic clove, crushed
2 medium carrots, peeled, cut into 1cm pieces
3 celery sticks, trimmed, cut into 1cm pieces
6 cups vegetable stock
1 x 400 gram can Italian diced tomatoes
1/3 cup tomato paste
Pinch of sugar
400 grams fresh borlotti beans, shelled
3/4 cup pasta curls
3 slices sourdough bread
1/3 cup finely shredded parmesan
1/3 cup loosely packed coarsely chopped fresh continental parsley
Salt & freshly ground black pepper

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion, bacon and garlic and cook, stirring, for 5 minutes or until the onion softens.

Preheat oven to 200°C. Add carrot and celery to the onion mixture and cook, stirring occasionally, for 5 minutes. Stir in the stock, tomato, tomato paste and sugar and bring to the boil. Reduce heat to medium and simmer, covered, stirring occasionally, for 10 minutes.

Add the borlotti beans and pasta and simmer, uncovered, stirring occasionally, for 12 minutes or until pasta is al dente and the beans are tender.

Meanwhile, use a serrated knife to remove crusts from bread. Cut bread into 2cm cubes. Place in a roasting pan and drizzle with remaining oil. Add the parmesan and gently toss to combine. Cook in preheated oven for 5 minutes or until brown. Remove from oven.

Stir the parsley into the soup. Taste and season with salt and pepper. Ladle the soup among serving bowls and top with the croutons. Serve immediately.


bacon recipe courtesy of: Amanda Kelly, Australian Good Taste, July 2003

3234. FRIED AVOCADO SANDWICHES with BACON and HOMEMADE LEMON AIOLI

serves four


8 slices good whole-grain bread
8 slices bacon, cooked
1 cup arugula
1 large beefsteak tomato, cut into ¼ inch slices

Aioli:
1 egg yolk
¼ cup olive oil
¼ cup canola oil
2 teaspoons lemon juice, plus more to taste
½ teaspoon lemon zest
¼ teaspoon salt, plus more to taste
Black pepper

Avocado:
1 avocado, pitted and cut into ¼ inch slices
¼ cup panko breadcrumbs
¼ cup plain breadcrumbs
1 egg white + ½ tablespoon water
¼ teaspoon salt
¼ teaspoon garlic powder
1 tablespoon olive oil

To make aioli: Place yolk, lemon juice, salt and zest in the bottom of a blender. Turn on high and VERY slowly drizzle in oils. Blend until the mixture becomes homogeneous and looks similar to mayo. Season to taste with salt, lemon juice, and pepper.

To make avocados: Combine breadcrumbs, salt and garlic powder in a small bowl. Combine egg white and white in a small bowl. Place sliced avocado in bread crumbs, then egg white and then back into bread crumbs. Place on a cooling rack while you prepare the others. Heat one tablespoon of olive oil in a large sauté pan over a medium-high heat. Cook avocados until brown on each side, about 30 seconds per side.

Butter bread and toast in a large sauté pan over a medium-high heat until golden brown.

Slather aioli on bottom of toasted bread, top with tomato (season tomato with salt and pepper), then bacon, followed by the arugula and fried avocado. If desired put a little more aioli on top piece of bread.


bacon recipe courtesy of: Nicole Shoemaker, Cooking for Keeps, April 4, 2013

3233. CHEWY BACON BUTTERSCOTCH COOKIES

makes 36 cookies


Bacon
10 bacon strips
⅓ cup packed brown sugar

Cookie
½ cup oats
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup butterscotch chips 

Bacon: Preheat oven to 350°F (180°C). Line a baking sheet with foil. Place rack on top of baking sheet. Place bacon in medium bowl. Toss with ⅓ cup brown sugar. Arrange bacon in a single layer on rack. Sprinkle any sugar left in the bowl over the bacon. Bake in preheated oven for 20 minutes. Turn bacon over and bake for an additional 10 to 15 minutes until golden. Transfer to a cutting board, let cool and chop into small pieces. 

Cookies: Line baking sheets parchment paper. Finely grind oats in a food processor or blender. Transfer ground oats to a medium sized bowl and stir in flour, baking powder, baking soda and salt. Set aside. Beat, in a separate bowl, using an electric mixer, butter and sugars until smooth. Add eggs and vanilla, beating until well combined. Add flour mixture, in small additions, until well mixed. Stir in butterscotch chips and bacon. Place heaping tablespoon of dough 2” apart on prepared baking sheets. Bake in preheated oven 12 to 15 minutes, or until edges turn golden brown. For softer cookies, bake 12 minutes or for crispier cookies, bake 15 minutes.


bacon recipe courtesy of: Robin Hood Flour, Smucker Foods of Canada Corporation, 80 Whitehall Drive, Markham, ON Canada L3R 0P3

3232. STUFFED PATTYPAN SQUASH with BACON, MUSHROOMS and KALE

serves four


1/2 cup cooked quinoa
1 mature pattypan squash, 2-3 pounds, washed, top cut open, seeded, and flesh scooped out (and saved)
3 slices bacon
1 small onion, chopped
6 cloves garlic, chopped
1/4 pound cremini mushrooms, chopped
1 bunch kale, chopped finely
1 slice bread, diced into breadcrumbs
2-4 tablespoons white wine
coarse salt and freshly-ground black pepper to taste
3/4 cup shredded cheese (white cheddar and/or Gruyère)
grated Parmesan, to top

Boil 3+ cups salted water and add the quinoa. Simmer for 20-30 minutes (or until it’s ready to add to the stuffing). Drain, and set aside for later. If you have leftover cooked quinoa or other grains, you can definitely use them. This goes for most leftover vegetables or meats.

Prepare the squash, first by cutting a hole in the top as if you were carving a pumpkin. Scoop out the seeds and stringy pulp and discard (or keep for roasting). Hollow out the inside of the squash using a spoon.  Save this flesh to use in the stuffing. You don’t need to remove too much of the inside; I did it just to make room for more stuffing. Set the entire squash aside.

Preheat the oven to 350º F.

In a large skillet/sauté pan, fry the bacon over high heat. When it’s crispy, remove it from the pan to a cutting board, turn the heat down to medium-high, and add the onions. While the onions are cooking (and you’re stirring them occasionally), chop the garlic, mushrooms, kale, remaining squash flesh, and bread. After 5 or 10 minutes, add the garlic and mushrooms to the onions, which will have softened, or turned brown if you’ve cooked them for longer; either is fine. Sauté the onion-garlic-mushroom mixture for a few minutes. Add the kale and scooped out squash. Sauté for a few more. When the mushrooms have lost most of their moisture, the garlic is soft, and onions have sweetened.

Reduce the heat to medium-low. Stir in the breadcrumbs and 2 tablespoons of the white wine. Let this simmer for a few minutes. Season with salt and pepper. Taste the mixture. If it’s too watery, let it simmer for a few minutes. If too dry, add some more wine, 1 tablespoon at a time.

Remove the pan from the heat. Stir in the shredded cheese. Taste it again. Adjust seasonings with salt and pepper.

Scoop the mixture into the hollowed-out squash. Place the stuffed pattypan squash in a baking pan and into the oven. Bake for 35+ minutes. You want tender, but not mushy squash. Test it with a fork and knife at 30 minutes. The stuffing is already cooked; you don’t need to worry about anything other than cooking the squash.

When you’re confident that it’s good to go, remove it from the oven. Slice it into quarters, top with Parmesan, and devour it.


bacon recipe courtesy of: Eric Lissner, TuroK Like Food

3231. BACON-WRAPPED MEATBALLS over BUTTERNUT SQUASH PUREE

serves 3-4


1 large butternut squash
3 tablespoons fat of choice (bacon fat, coconut oil, ghee, butter, etc.)
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt, to taste
1 pound ground pork
½ yellow onion, minced
2 garlic cloves, minced
salt and pepper, to taste
10 pieces of bacon

Preheat oven to 375 degrees. Cut the bulb off of the butternut squash and just use the end. It’s just easier to work with. Cut the skin off the butternut squash then dice the butternut squash into bit size pieces. Place butternut squash on a parchment paper lined baking sheet. Pour choice of fat on top of butternut squash, sprinkle with garlic and onion powder and salt, mix well to coat the squash. In a bowl, mix together ground pork, onion, garlic cloves, and salt and pepper until well combined. Make 10 equal sized meatballs. Cut all pieces of bacon in half. Wrap a half piece of bacon around the meatball, then the other piece in the opposite direction. Tuck the ends of the bacon underneath the meatball then place it cut side down on a parchment paper lined baking sheet. Place both baking sheets in the oven and bake for 25-30 minutes, until butternut squash is soft and meatballs are firm. Serve with a green, because then you feel super healthy. And colorful.


bacon recipe courtesy of: Juli Bauer, PaleOMG, December 2013

3230. BACON-WRAPPED DRIED APRICOTS

regular or thick-cut bacon, preferably meaty
dried apricots, preferably soft and fresh
hoisin sauce

Preheat oven to 400F. For easy cleanup and to save your pan (that’s the voice of experience talkin’), line a baking dish with foil or parchment; make sure it has sides so the bacon grease won’t run off.
With kitchen shears (much easier than a knife), cut bacon in thirds or fourths. Fold an apricot in half and roll bacon piece around it. Secure with a toothpick, inserting it where the bacon edges cross. (If making ahead, stop here and refrigerate for up to several hours.)

Arrange pieces in the baking dish, seam-side down. Brush the topsides with hoisin, about a half teaspoon per bacon bite.

Bake for 20 minutes for regular bacon or about 25 minutes for thick-cut bacon until the bacon is cooked through and the apricots are soft and creamy. If needed for appearance, brush lightly again with hoisin.

Arrange on a platter and let cool briefly to serve. Best warm or at room temperature but surprisingly good stone-cold and almost candy-like after time in the refrigerator.


bacon recipe courtesy of: Alanna Kellogg, Kitchen Parade, March 2013

3229. CHOCOLATE COVERED BACON TOFFEE

2 cups butter
2 cups sugar
1/4 teaspoon salt
1 cup sliced almonds
10 slices bacon, cooked and chopped (should make about one cup)
3 cups semi-sweet chocolate morsels

Layer a jelly roll pan with aluminum foil. Put a glass measuring cup next to the pan.

In a heavy bottomed pot over medium heat, melt the butter, sugar, and salt. Stir regularly until the mixture boils and comes to a 285 degrees F.

Once the mixture has reached the right temperature, quickly stir in the almonds, and then the bacon. The fat is going to melt off the bacon immediately and separate from the rest of the mixture.

Pour it all into the jelly roll pan. It will start to set quickly, and the bacon fat will be liquid and on top. Lift the pan with one of the corners pointed down and pour off the fat into the glass measuring cup. Get as much of it as you can, turning the pan and dripping from the opposite corner as necessary.

Let the toffee set for at least two hours in the refrigerator. Move to the freezer for an hour.

Once the toffee is frozen, break it apart and keep it in the freezer. Melt the chocolate according to the package directions, and taking a few pieces of toffee out of the freezer at a time, dip it in the chocolate, setting it on wax paper to set.

Store in an air tight container in the refrigerator.


bacon recipe courtesy of: Lisa Longley, wine & glue, April 26, 2013

3228. SUNCHOKE HASH with BACON

makes one servings


1/2 lb. sunchokes, peeled and diced
1/4 red onion, peeled and sliced
1 tablespoon olive oil
1 red bell pepper, diced (optional)
1/2 cup lightly cooked Brussels sprouts (optional)
2 slices bacon, cooked and crumbled
salt & pepper to taste

Add the olive oil and diced sunchokes to a cast iron pan and cook on medium low heat for about 20 minutes. Add the red onion and either bell pepper, Brussels sprouts or both. Continue cooking for an additional 10 minutes or until the vegetables are tender and lightly golden brown. Toss on the crumbled bacon and a sunny side egg, if you like.


bacon recipe courtesy of: Hungry Couple, February 26, 2014

3227. ORZO and LENTIL STEW with TURMERIC and BACON

makes four servings


100 grams bacon
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 pinch chili powder
4 cups chicken stock
3/4 cup lentils, rinsed
1/2 cup orzo
150 grams spinach, roughly chopped

Cut the bacon into strips and saute for 5 minutes, until browned. Set aside. Heat the oil in a large saucepan and add the onion cooking for 5 minutes on a low heat, without browning, then add the garlic and cook a further 2 minutes. Add the turmeric, cumin and chilli powder, stir, and cook for 2 minutes, then pour in the stock. Add the lentils and bring to the boil, then reduce the heat and simmer. After 10 minutes add the pasta, spinach and cooked bacon to the pan. Stir frequently and season to taste. The dish is ready when the lentils and pasta are cooked. If you want this more like a soup, simply add more stock. Serve in shallow bowls with a dollop of crème fraiche if desired, and a good grind of cracked black pepper.


bacon recipe courtesy of: supercoops (member), Calorie Count.

3226. BUTTERMILK BACON KUMQUAT SCONES

yields 20 scones


Dry Ingredients
3 1/4 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 oz. or 3/4 cup very cold butter

Wet Ingredients
1 egg
3/4 cup buttermilk
1/4 cup maple syrup
1 teaspoon vanilla
5 strips bacon
1/2 cup rough chopped kumquat (seeds removed)

For the scone topping
20 slices of kumquats
turbinado sugar
buttermilk for brushing

Preheat oven to 400 Degrees. At this time put 6oz or 3/4 cup of butter in the freezer to ensure that your butter is very very cold.  After that you can chop a 1/2 cup kumquats with the seeds removed.

In a medium pan cook bacon until just done (do not crisp!). Remove the bacon from the pan, let it cool and chop into ¼ inch pieces. Add rough chopped kumquat to the pan with the bacon drippings. Saute for about 1-2 minutes until soft. Remove kumquats and all drippings. Set aside and let cool.

Remove butter from freezer and cut the butter into large cubes. Add butter to the dry ingredients. Using a pastry cutter, cut in butter until the butter resembles small peas.

In a large bowl, combine the “dry ingredients.”

In a small bowl, whisk egg, buttermilk, maple syrup, vanilla, bacon and kumquat/bacon dripping mixture.

Stir wet ingredients into dry ingredients just until moistened and throw some flour on a cutting board.

Split your batter into 4 even balls and take one of the balls and pat into a disk that is about 1 ½ inch thick, then cut into pie –like slices (you should get 6 slices per round). Carefully put each slice on a parchment covered baking sheet. Brush with buttermilk, sprinkle with turbinado sugar and place one kumquat slice on each.

Repeat this process until all of the batter has been utilized. Bake at 400 degrees for 15-20 minutes, until slightly browned.


bacon recipe courtesy of: Wedding Chicks.com, June 7, 2013

3225. VANILLA CUPCAKES with PASSIONFRUIT LIME ICING and BACON WAFERS

serves twelve

 

 

175 grams unsalted butter (very soft)

175 grams self-raising flour

1 pinch baking powder

175 grams caster sugar

1 teaspoon natural vanilla extract

3 eggs

 

Icing

1 ripe passion fruit (wrinkly skin, not smooth)

200 grams unsalted butter (very soft)

4 drops natural vanilla extract

A few drops pink natural food colouring or gel

375 grams icing sugar

Squeeze lime juice (or lemon)

2-3 teaspoons milk (optional)

 

Decoration

Jelly bean hearts

3 rashers good streaky bacon

 

Check butter (for cake and icing) and eggs are at room temperature. Pre-heat oven to 180C/gas 4. Sit 12 large paper cake cases into a 12 hole muffin tin. Sift flour and baking powder into a bowl. Tip butter into a second larger mixing bowl. Break it up with a wooden spoon. Add the sugar and beat with a wooden spoon for 4 minutes or until pale, creamy and light. Use an electric hand whisk if you like. Keep going until it’s properly light and aerated. Beat eggs with a fork. Add to mix a dribble at a time, beating as you go during and between additions. If it looks like splitting/curdling, don’t panic. Add and beat in 2 teaspoons of the flour to bring it back together. Add vanilla extract. Add the flour. Fold into creamy mix with a large metal spoon, cutting and scooping down until just mixed in. Keep it light, minimal and don’t overwork it. Divide equally between cake cases using two spoons. Don’t pressing it down.

 

Cook: Bake for 15-20 minutes until golden, springy to touch. Close oven door very slowly if not quite done so they don’t collapse. Remove from the oven, tins and leave to cool on a rack.

 

Ice & Plate: For icing: slice passion fruit across. Scoop contents into a sieve over a bowl. Press the juice/pulp through using a spoon. Discard seeds/shell. Set aside. Sift icing sugar. Tip butter into a large bowl. Break it up with a wooden spoon. Add 2 tablespoons icing sugar. Beat to incorporate. Repeat. When half the sugar’s in, add vanilla extract and 1-2 tablespoons passion fruit juice. Continue to beat, adding sugar gradually. Taste, add more passion fruit juice and a good squeeze of lime for a slightly fizzy icing. Add a bit of milk if it’s hard to work. You want a soft but spreadable icing. Beat in a few drops of pink icing gel/colour if you wish. Spoon into an icing bag fitted with a star nozzle (mine was 1 cm wide). Pipe wide swirls to cover each cake or pile and shape it. Top with a heart sweetie or two. Grill the bacon 2 minutes per side or until crisp. Sit on kitchen paper to drain. Break into ‘wafer’ lengths. Stick them into your icing just before serving.

 

 

bacon recipe courtesy of: Sam Stern

3224. WHITE CHEESE PIZZA with GRILLED CORN and WOOD SMOKED BACON

yields six slices


8 ounces pizza dough, store-bought

1 tablespoon semolina flour
3 slices sharp Cheddar
5 (1/2-inch) cubes brie cheese
1/4 cup grilled corn kernels
3 strips cooked smoked bacon, cut into 1-inch pieces
1 tablespoon freshly flat-leaf parsley, no stems
1 teaspoon extra-virgin olive oil
1 tablespoon grated Pecorino Romano

 

Preheat oven with pizza stone to 475 degrees F for 30 minutes.

Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.

bacon recipe courtesy of: Chef Bill Poirier, Sonsie's, 327 Newbury St, Boston, MA 02115; on the Boston episode of Giada's Weekend Getaways, Food Network

3223. STUFFED BONELESS BANGUS (MILKFISH) BELLY with ASPARAGUS and BACON with a CREAMY WASABI CALAMANSI SAUCE

2 packages boneless baby bangus, defrosted and pat dry
1 lb. asparagus, cut-off ends, sauteed with garlic, salt and pepper, set aside for assembly
1/2 lb. bacon, cooked
1 each Japanese eggplant, sliced thin, lengthwise
1 lb. fresh baby spinach, cleaned, stems off
1 each Granny Smith apple, cored, sliced thin
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Wasabi cream sauce:
1 cup mayonnaise
1 tablespoon wasabi paste
4 packages calamansi juice
1/4 bunch cilantro, chopped
1/2 cup red onion, minced
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Assemble by layers, dried bangus bellies, add salt and pepper, add slices of eggplant, add baby spinach, sliced apples. Add in the bacon, and add the sautéed asparagus. Place entire bangus layer on top of plastic wrap, fold over and roll into a log. Place roll into foil and roll into tight logs by squeezing the ends. Cook in a preheated 425°F oven for 55 minutes—1 hour, turning twice, inner temperature should reach 165°F. Let cool for 45 minutes. NOTE: Let it rest to 120°F before slicing or it will fall apart when you slice into the loaf. Slice-cut by shingles, layer onto platter an top with the wasabi cream sauce. Eat hot or cold.


bacon recipe courtesy of: Ramar Foods International, Pittsburg Headquarters, 1101 Railroad Ln, Pittsburg, CA 94565

3222. BBQ BACON CHICKEN BURGER

yields four burgers

 

 

1 lb. ground chicken breast

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

1/4 cup barbecue sauce

6 slices cooked bacon

4 hamburger buns

1 onion, sliced

barbecue sauce for topping

Swiss cheese for topping

 

In a large bowl, combine chicken, BBQ sauce, paprika, onion powder, garlic salt, pepper. Mix and form 4 patties. Preheat your grill cook the burgers until fully cooked through. While burgers are cooking, fry up some bacon slices in a medium skillet. Once the bacon is cooked remove from pan and drain on paper towels. Reserve 1 tablespoon of bacon grease and cook your onions. Add a pinch of salt and saute until caramelized, about 10 minutes. Before you remove your burgers toast your buns on the grill. While buns are toasting top burgers with Swiss cheese. Allow it to melt then remove from grill and top it with caramelized onions, BBQ sauce, bacon and fresh romaine.

 

 

bacon recipe courtesy of: Natasha, That's So Yummy, June 18, 2013

3221. GREEN CHILI VERMICELLI with BACON

serves 8-10 

 

 

12 slices thick cut bacon, diced 

1 pound dry vermicelli or cut spaghetti 

1 medium onion, diced 

4 cups (32 ounces) beef broth 

2 (15 ounce) cans fire roasted tomatoes 

2 (4 ounce) cans chopped green chilis, mild

5 tablespoons red wine vinegar 
1 teaspoon dried parsley 
1/2 teaspoon coarsely ground black pepper 
1/4 teaspoon table salt 
8 ounces shredded Parmesan cheese

In a large dutch oven, cook bacon over medium heat until crispy. Remove to a paper-towel lined plate and set aside. Saute onion in leftover bacon grease until softened, about 5-8 minutes (the onion should be soft and not have a bite to it). Add dry vermicelli, cooking until it starts to brown (stir often); about 5 minutes.

Add beef broth, tomatoes, green chilis, vinegar, parsley, black pepper and salt. Bring to a boil. Reduce heat to low and cover. Stir occasionally so nothing sticks to the bottom. Cook for 20 minutes so the pasta softens and the liquid evaporates.

Pour into a large pasta bowl and toss with bacon and cheese. Serve immediately.


bacon recipe courtesy of: Cathy, Noble Pig, January 21, 2013

3220. BAKED POTATO with BACON, TALEGGIO and LEEK

serves four

4 large baking potatoes 

1 tablespoon olive oil

sea salt

1 oz. butter 

1 shallot, finely chopped

1 garlic clove, finely sliced

2 leeks, sliced lengthways then across into slices

2½ fl oz. white wine 

10½ fl oz. double cream 

5½ oz. taleggio cheese, roughly chopped

8 slices streaky bacon

salt and freshly ground black pepper

Preheat the oven to 400 F. Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray. Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour. Remove from the oven and set aside until cool enough to handle. Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper. When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces. Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp. Roughly chop the bacon and scatter it over the top of the cheese. Place in the oven and bake for 10 minutes, or until golden-brown and bubbling.

bacon recipe courtesy of: James Martin, James Martin: Home Comforts, BBC Food

3219. PORK BURGERS with BACON MARMALADE

yields four servings


4 slices bacon, chopped

1 large onion, chopped
1 teaspoon hot sauce, plus more to taste
1 teaspoon sugar
1/2 teaspoon red wine vinegar, plus more for drizzling
Kosher salt and freshly ground pepper
1 1/4 pounds ground pork
2 teaspoons extra-virgin olive oil, plus more for drizzling
4 slices Swiss cheese
4 hamburger buns, split and toasted
1 romaine lettuce heart, thinly sliced
2 medium tomatoes (1 sliced, 1 chopped)

 

Make the bacon marmalade: Cook the bacon in a large nonstick skillet over medium-high heat until almost crisp, 5 minutes. Pour out half of the drippings, add the onion to the skillet and cook, stirring, until the onion browns, 10 more minutes (add a splash of water if the onion sticks). Stir in the hot sauce, sugar, vinegar, and salt and pepper to taste.

Form the pork into four 4-inch-wide patties; season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the patties and cook 4 to 5 minutes per side, topping each with a slice of cheese about 3 minutes before they're done.

Spread the bacon marmalade on the bun bottoms and top each with some lettuce, a patty, a tomato slice and a bun top.

Drizzle the remaining lettuce and the chopped tomato with olive oil and vinegar, and season with salt and pepper; toss. Serve with the burgers.

 

 

bacon recipe courtesy of: Food Network Kitchens, Food Network Magazine

3218. LAMB STEW with TOMATOES and BACON

makes 4 servings 


3 slices bacon, cut crosswise 1/2 inch thick 
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces 
salt and pepper 
1 large onion, halved and thinly sliced 
2 cloves garlic thinly sliced 
1 sprig fresh rosemary, plus more for garnishing 
1 cup chicken broth 
1 can (14.5 oz.) diced tomatoes 

In a 6-qt. dutch oven, cook the bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a medium bowl. Season the lamb with salt and pepper. Working in 2 batches, add the lamb to the pot and brown on all sides, about 5 minutes per batch; transfer to the bowl with the bacon. 

Add the onion, garlic and rosemary to the pot and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, 5 to 7 minutes. Add the broth, bring to a boil over medium-high heat and cook until nearly evaporated, about 5 minutes. Add the lamb, bacon and tomatoes to the pot and press a piece of parchment on top. Cover and cook over low heat until very tender, about 2 1/2 hours. Garnish each serving with a rosemary sprig.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray