3309. MASHED SWEET POTATOES with COCONUT MILK, BACON and CILANTRO

serves eight


3 pounds sweet potatoes, peeled and cut into 1-inch pieces
About ¾ cup coconut milk, heated
1-1/2 tablespoon garlic powder
1 tablespoon chicken flavor bouillon (powder)
A pinch of freshly ground nutmeg
¾ cup fully cooked smoked bacon, cut into small pieces and sauteed
Salt and black ground pepper to taste
½ cup fresh cilantro, chopped

Boil sweet potatoes in a large pot of cold salted water until very tender (about 15 minutes). Drain. Let stand in colander 2-5 minutes. Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until mixture is homogeneous and creamy.

Add the garlic and chicken bouillon powder, nutmeg, sauteed bacon, salt and pepper; stir well.

Before serving, stir in the chopped cilantro.


bacon recipe source: Denise Browning, From Brazil To You, November 12, 2013

3308. BACON and CHEESE CURD BURGER

makes four servings 


4 thick bacon slices 
1/4 cup packed brown sugar 
2 lb. 85% lean ground chuck or 90% lean ground sirloin 
3/4 cup cheese curds or string cheese, chopped
salt and ground black pepper 
4 good quality hamburger buns 
4 1/4 - inch thick slices ripe tomato (optional) 
4 thin slices white onion (optional) 
4 Iceberg lettuce leaves (optional) 

Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450º F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.  

Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick. 

Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour. 

Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160º F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling.

To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce.


bacon recipe source: Midwest Living.com

3307. WHOLE WHEAT and CHIA SEED WAFFLES with FRESH BERRIES and BACON

1.5 cups of whole wheat flour
1/3 cup chia seeds
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk

1/3 cup melted butter

2 eggs

To serve
bacon
fresh berries

Place the wheat, chia seeds, baking powder and salt into a bowl and set aside. In a separate bowl whisk together eggs, milk and melted butter. Gradually whisk in to dry ingredients. Set batter aside and allow to rest for 30 minutes to 2 hours.

Heat a waffle iron or skillet and brush with butter or non-stick spray. Ladle about 1/4 cup of the mixture into the pan and spread almost to the edges. Cook until bubbles form on the top, then flip and cook until golden on both sides.

In a separate pan, cook bacon until crisp.

To serve, pile bacon on top of waffles, sprinkle with berries and drizzle with honey or maple syrup.


bacon recipe source: Maxine Thompson, The Bookery Cook, November 2, 2012

3306. GOUGERES with ARUGULA, BACON and PICKLED ONIONS

for 20 to 24 gougères


For pickled onions
12 ounces firm yellow onions, preferably no more than 2 1/2 inches in diameter
1 1/4 cups Champagne vinegar or white wine vinegar
1 1/4 cups water
2 generous tablespoons sugar
2 bay leaves
1 small dried chili
A few whole black peppercorns
Salt

For the batter
1 cup water
3 tablespoons unsalted butter
1 teaspoon salt, a little more if using kosher salt
1 cup all-purpose flour
4 large raw eggs, cold
1/2 to 3/4 teaspoon freshly cracked black pepper
2 ounces (about 1/2 cup) Gruyère cheese, cut into 1/4-inch cubes

To stuff the gougères
10 to 12 bacon slices
About 1 1/2 ounces arugula, carefully washed and dried
1 cup pickled onions, drained

For the pickled onions
Peel and slice the onions into rings about 1/8 inch thick, discarding the end cuts; a mandoline will make this job very easy. The slices will tend to fall into rings on their own, but you may need to separate the tight centers. Discard any green sprouts or pithy or discolored rings.

Combine the vinegar, water, sugar, bay leaves, chili pod, peppercorns and a few pinches of salt in a small saucepan. If you like things spicy, break the chili pod in half before you add it. Bring to a simmer over medium-low heat, then turn the heat up to medium and add the onion rings. Gently stir the crowded onions as they return to a simmer. Simmer for a little less than 1 minute.

Pour the hot onions and brine into a wide bowl or directly into jars. The skinny rings will turn glassy as they cool. Cover and store refrigerated.

For the gourgères
Preheat the oven to 400°F (200°C).

In a 2- to 4-quart saucepan, bring the water, butter, and salt to a simmer over medium heat. Add the flour all at once and stir vigorously until the mixture masses and detaches itself from the sides of the pan. Reduce the heat to low and cook, beating constantly, until the batter is very stiff and almost shiny, usually a few minutes.

Off the heat, add the eggs one by one, beating thoroughly with a wooden spoon to completely incorporate each egg before adding the next. The mixture will initially resist each addition; you’ll find yourself cutting through and slapping together slabs of slippery, warm paste until it gradually absorbs the egg and becomes sticky again. The final mixture should be no hotter than tepid. Add the pepper to taste and stir in the Gruyère.

If you are proficient with one, transfer the batter to a pastry bag, and pipe 2-to 3-inch-long bands onto a parchment paper-lined (or nonstick) baking sheet about 2 inches apart. Otherwise, use a spoon to scoop out a heaping tablespoon of batter per gougère and a second spoon to scrape it into a peaky mound on the prepared baking sheet.

Bake until firm and a rich golden brown, about 25 minutes. Inevitably, some bits of cheese will ooze and form a delicious, crispy bib on the edges of the gougères. To check doneness, remove 1 gougère and pry open. The interior strands of dough should be tender and moist, but not mushy; if they are, close the gougère and return it to the oven to bake with the rest for another few minutes. If you are concerned they may over brown, simply turn off the oven and leave to finish cooking in the ambient heat.

Meanwhile, cut the bacon into 1 1/2- to 2-inch segments and panfry or roast to your taste. Drain on towels.

Serve the gougère warm from the oven (or reheated), split through the middle and overstuffed with a few pieces of bacon, several leaves of peppery arugula, and a few ringlets of the pickled onions.


bacon recipe courtesy of: The Zuni Cafe Cookbook: A Compendium of Recipes & Cooking Lessons from San Francisco's Beloved Restaurant, by Judy Rodgers; NY: W.W. Norton & Company, 2002

3305. BREAKFAST TACOS with BACON and KALE

yields 3-4 servings


6-8 small warm tortillas

For the scrambled eggs:
6 eggs
2 tablespoons milk
salt and pepper to taste
1 teaspoon butter

For the bacon & kale:
3 slices bacon
1 cup kale, chopped
¼ teaspoon garlic powder
salt and pepper to taste

For serving:
grated cheese, like Colby jack
hot sauce
avocado slices (optional)

In a bowl, whisk together the eggs, milk, and salt and pepper. Place a skillet over medium heat and melt the butter. Pour the eggs into the pan and scramble until set. Transfer the scrambled eggs to a covered dish to keep warm.

Wipe out the pan and return it to the heat. Cook the bacon until browned and crisp. Remove the bacon to some paper towels to drain.

Pour off all but 2 teaspoons of the bacon fat leftover in the pan. Return the pan to the heat and toss in the kale. Season the kale with the garlic powder, salt, and pepper. Saute the kale in the bacon grease until it is tender and vibrant green, about 3 minutes. Crumble the bacon and add it to the kale. Then, take the scrambled eggs and stir them into the bacon and kale mixture. Remove from the heat. Lay out the warm tortillas on serving plates and spoon the scrambled egg mixture into each of the tortillas. Top with grated cheese, hot sauce, and avocado slices (if using). Serve.


bacon recipe source: Maya, Alaska from Scratch, February 20, 2014

3304. COCONUT CURRY CARROT and APPLE SOUP with BACON, APPLE and CASHEW TOPPING

serves 6-8 as a main course


2 tablespoons butter
1 ½ teaspoons ginger
1 ½ teaspoons garlic
1 teaspoon lemongrass paste
1 teaspoon coriander
2 teaspoons mild curry
1 teaspoon cumin powder
1 tablespoon red curry paste
2 tablespoons brown sugar
1 ½ teaspoons sea salt
1 pound carrots, peeled and coarsely chopped (or use a 1 pound bag of baby carrots)
1 medium onion, coarsely chopped
1 medium yellow bell pepper, seeds removed, and coarsely chopped
2 medium apples, cored and coarsely chopped
6 cups low sodium chicken broth
1 can coconut milk

Topping/garnish:
4 strips bacon, sliced into 1/4 inch pieces
½ medium Granny Smith apple, cored and julienne-cut into tiny 1 inch strips
1 teaspoon brown sugar
¼ cup coarsely chopped cashews
fresh thyme leaves, for garnish

Soup: In a large pot over medium-low heat, melt the butter and sauté the garlic, ginger and lemongrass just until fragrant, about 1 minute. Add the coriander, curry powder, cumin, curry paste and brown sugar and cook another 30 seconds. Add carrots, onion, bell pepper and apple and continue cooking until veggies start to soften, about 5 more minutes.

Add salt and chicken broth to the pot and increase the heat. Bring the soup to a boil and then reduce to a low, constant simmer. Cook for about 25-30 minutes or until veggies are very soft and tender. Add coconut milk and simmer for another 5 minutes.

Purée the soup until smooth using either a regular blender or an immersion (stick) blender. If using a regular blender, let the soup cool down a bit before blending. Then purée in batches to prevent the soup from splattering. You can also remove the center piece of the blender lid and place a clean dishtowel or paper towel over the opening while blending. This will allow the steam to escape and prevent spattering.

Topping: While soup is simmering, cook bacon in a small pot until deep, golden brown and crisp. Remove with a slotted spoon and place on several thicknesses of paper towels to drain. Pour off all but 1 teaspoon of the bacon fat and discard. Add apple to pan and cook over medium low heat for a minute or two until just slightly softened. Add brown sugar, bacon and cashews and cook for another 30 seconds. Place a tablespoon of topping in a shallow bowl. Gently ladle soup around topping. Add a bit more of the apple topping to create a small mound on top of soup. Serve immediately.


bacon recipe source: Chris Scheuer, The Café Sucré Farine, September 7, 2013

3303. BACON and HAVARTI QUICHE

serves eight


1 pie crust
½ cup crumbled cooked bacon (approx. 4-6 strips)

½ cup havarti cheese, shredded

¼ cup pecorino romano cheese, grated

4 eggs

1½ cups heavy cream

Preheat oven to 350 degrees. Roll out the dough so it thins out and fits in the tart pan; then line the tart pan with the pie crust and par bake for 5-7 minutes. In a bowl, whisk the eggs and heavy cream;  then stir in the cheeses and bacon. Add the egg mixture to the pie crust, place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to puff up and turn lightly brown.

bacon recipe source: Carrie's Experimental Kitchen, November 26, 2012

3302. FINGERLING POTATOES with CARAMELIZED ONION and BACON

2 pieces of bacon, cooked and crumbled
2 teaspoons olive oil (divided)
1/2 sweet yellow onion
1 clove of garlic, minced
7-8 fingerling potatoes
sea salt and freshly cracked pepper, to taste
fresh parsley, chopped

Cook the bacon in a large skillet until crisp. Remove from the pan and drain on a paper towel until cool, then crumble. Remove all but 1 tsp of bacon grease from the pan. Add 1/2 teaspoon of olive oil, once the pan is hot, add the onion slices. Sauté until caramelized, about 20 minutes, making sure to stir frequently. While the onions are caramelizing, par cook the fingerling potatoes in a pot of boiling water over high heat, for about 10 minutes or until fork tender. Remove from water and let cool.
Once the onions are caramelized add the minced garlic to the pan and cook for an additional 60 seconds, stirring constantly, remove from skillet and set aside. Slice the fingerling potatoes in half lengthwise. Add the last 1 1/2 teaspoons of olive oil to the same skillet over medium heat, once hot, add the fingerling potatoes. Cook for about 5 minutes then flip, cooking for an additional 4-5 minutes or until golden brown. Add the bacon crumbles, onions and garlic to the pan to reheat. Top with fresh chopped parsley and serve.


bacon recipe source: Pam, For the Love of Cooking, March 17, 2009

3301. MAPLE BACON LIMA BEANS

serves six


1/2 cup uncooked bacon, diced 1/2"
1/4 cup onions, diced 1/4"
1/2 cup maple syrup, pure or imitation
1/4 tsp. black pepper, ground
2 (14.5 oz) cans lima beans
2 uncooked bacon slices, cut in half

Preheat oven to 350 degrees. Place the diced bacon and onions in a nonstick pan. Cook over moderate heat, stirring occasionally, until onions soften and start to brown, and the bacon is mostly cooked. Add black pepper, maple syrup and lima beans to the pan. Mix until well combined. Pour the bean mixture into an 8"x 8"x 2" casserole dish. Top the bean mixture with the raw bacon slices. Bake for 1-1/2 hours or until the beans are thickened.


bacon recipe source: Glory Foods, 901 Oak St, Columbus, OH 43205

3300. BACON, PEAR, and RASPBERRY GRILLED CHEESE

serves two


4 slices sturdy, grainy wheat bread
3 tablespoons raspberry preserves
¼ cup thinly sliced red pear
8 slices cooked bacon
4 slices Muenster cheese
1-2 tablespoons butter

Preheat griddle or panini press to medium-high heat. Assemble 2 sandwiches in this order: bread, 1½ tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread. Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.


bacon recipe source: Lindsay Ostrom, Pinch of Yum, December 7, 2011

3299. FARFALLE in a CREAMY MORNAY SAUCE with GOUDA, BACON and ONION

serves two 


5 slices bacon
1 tablespoon butter
1 tablespoon flour
1 cup half-and-half
1 cup shredded gouda cheese
2 cups farfalle pasta, uncooked
1/3 cup minced onion
salt and pepper (to taste)

In a skillet, cook your bacon until crispy. Let drain on a towel. Once cooled, mince, and reserve. Meanwhile in a small sauce pan, melt your butter over a medium heat. Once melted, add in your flour all at once. Cook stirring constantly for 3 minutes. Slowly add in your half and half, whisking constantly. Cook over a medium heat for at least 5 minutes or until it starts to thicken. Once it thickens add in your gouda cheese. Keep over a low heat. In a separate pot, bring water to a boil. Add in your pasta and cook about 10 minutes til al dente. With a perforated spoon, transfer your pasta to your cheese sauce (it's ok if it's not completely drained, the pasta cooking water will loosen up the sauce). Add in your bacon and minced onion. Taste and season further. Serve hot.


bacon recipe source: Sara Bojarski, Urban Cookery, January 6, 2014

3298. SPICY FISH and POTATO SOUP with BACON and CHIVES

serves four 


4 slices bacon, chopped 
1 medium onion, chopped 
4 stalks celery, chopped, plus leaves for serving 
6 cups low-sodium chicken broth 
2 large russet potatoes (about 1 pound), peeled and chopped 
1 bay leaf 
1/4 to 1/2 teaspoon crushed red pepper 
kosher salt and black pepper 
1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces 
1 tablespoon chopped fresh chives

Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.

Add the onion and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.

Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Sprinkle with the chives, bacon, and celery leaves.


bacon recipe source: Dawn Perry, Real Simple, April 2013

3297. FRENCH WHITE BURGUNDY CHICKEN and EGG NOODLES with BACON

yields six servings


1 tablespoon extra-virgin olive oil

4 slices good quality bacon, chopped
1/2 cup all-purpose flour plus 2 tablespoons
2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
Salt and pepper
1/2 pound button mushrooms, quartered
3 ribs celery from the heart of the stalk and leafy tops, chopped
1 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 tablespoons chopped fresh thyme, 4 to 5 sprigs
4 tablespoons butter, divided
2 cups white French burgundy wine, 1/3 bottle
1 cup chicken stock
2 cups frozen pearl onions
1 pound extra-wide egg noodles
Freshly grated nutmeg, to taste
A handful flat-leaf parsley, finely chopped

Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.

Heat a pot of water to boil for egg noodles.

While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.

Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley. 


bacon recipe source: Rachael Ray, "It's The Least I Can Do," 30 Minute Meals, Food Network

3296. SEARED POLLOCK with BACON and ONIONS

makes four servings


6 slices applewood bacon
1 large sweet onion, cut into 1/4-inch rounds
1 large apple, peeled, cored and thinly sliced
2 garlic cloves, minced
pinch of crushed red pepper flakes (optional)
1 tablespoon butter
1 tablespoon olive oil
4 5-oz. pollock fillets
4 tablespoons cornstarch

In a large skillet cook bacon over medium-high heat 5 minutes or until crisp. Transfer to a plate lined with paper towels to drain. Crumble and set aside.

Drain all but 1 tablespoon of the drippings from skillet. Place skillet over medium heat. Add onion; cook and stir 5 minutes. Add apple; cook 5 minutes. Add garlic and (if desired) red pepper flakes; cook 2 minutes. Transfer to a bowl; set aside.

Place cornstarch in a shallow dish; set aside. Place same skillet over medium-high heat; add butter and oil. Season fillets with salt and pepper to taste. Dip fillets in cornstarch, coating both sides. Place fillets in skillet; cook 3 to 4 minutes per side or until fish flakes easily with a fork.

Place 1 fillet on each of 4 plates. Top with onion mixture, sprinkle with crumbled bacon, and serve.


bacon recipe source: Glen's Fresh Market

3295. BAKED APPLES with OATS, BACON, CHOCOLATE and RAISINS

yields four servings

2 bacon strips, finely chopped

4 crisp apples

2 tablespoons old-fashioned rolled oats

1 tablespoon finely chopped dark chocolate (or small chocolate chips)

2 tablespoons finely chopped raisins

½ cup plus 2 tablespoons Calvados, divided

½ cup apple juice or apple cider

2 tablespoons maple syrup

2 tablespoons unsalted butter, divided
2 cinnamon sticks

Preheat the oven to 350°. In a small skillet set over medium heat, add the bacon and cook, stirring often, until it is browned and crisp, about 6 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, saving the bacon fat.

Trim off a thin slice from the bottom of each apple so it stands upright. Use an apple corer or melon baller to make a wide well in the center of each apple, discarding the seeds. Set the apples in a square baking dish.

In a medium bowl mix, together the oats, chocolate, raisins, crispy bacon and 1 tablespoon of the warm bacon fat. Divide 2 tablespoons of Calvados among the apple cavities, then stuff each apple with some of the bacon-oat mixture.

To the baking dish, add the remaining ½ cup of Calvados and the apple juice. Drizzle the maple syrup over the top of each apple and top each with a ½ tablespoon of butter. Add the cinnamon sticks to the baking dish and bake the apples for 25 minutes.

Baste the apples with the liquid, then loosely tent the apples with a piece of aluminum foil and continue to bake until a paring knife easily slips into an apple, 20 to 25 minutes longer. Remove from the oven and cool 15 minutes before serving with the roasting juices.


bacon recipe source: Tasting Table Test Kitchen

3294. BEER-BATTERED BACON-WRAPPED FRIED DILL PICKLES

serves 2-4


2 cups canola oil
Four dill pickle spears, cut into thirds
6 slices bacon, cut in half crossways
1 ½ cups all-purpose flour
1 tablespoon plus 1 ½ teaspoons seasoned salt
1 (12 oz.) can beer

Heat oil in a large skillet over medium high heat.

Wrap each pickle slice in one of the half pieces of bacon. Place bacon wrapped pickles on a plate, seam side down. Microwave for approximately 1 minute, until the bacon begins to shrink slightly around the pickle slice and will not come unwrapped. Set aside.

In a medium mixing bowl, combine the flour and seasoned salt. Gradually pour in the beer, whisking out any lumps with a fork, until ingredients are combined. The batter will be slightly thicker than pancake batter. Toss pickle slices into batter until thoroughly coated. Working in batches, carefully add pickles to hot oil and fry until golden brown on all sides, about five minutes.

Remove from oil and drain on paper towels. Sprinkle with salt if desired.


bacon recipe source: Lisa Bynum, The Cooking Bride, October 10, 2011

3293. PULLED PORK CUBAN SANDWICHES with BACON

serves four


2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
one loaf Cuban bread or 4 hoagie rolls
yellow or Dijon mustard
mayonnaise, optional

8 ounces thinly sliced cooked ham

8 pieces cooked bacon

8 ounces pulled pork or roasted pork
8 ounces Swiss cheese

12 thin dill pickle slices

Heat a panini press or sandwich maker. In a small bowl, combine the melted butter with the olive oil.

Cut the loaf of bread into quarters and slice each quarter in half lengthwise, leaving one edge in tact. Lay the bread open like a book. Flip the bread over and using a pastry brush, coat each side of the bread with some of the butter/olive oil mixture.

Flip the bread over again and generously spread the insides with mustard and some mayonnaise, if using. Divide the ingredients evenly among the slices of bread and build your sandwiches in this order: ham, bacon, pork, cheese and pickles.

Bring the tops and bottoms together and press slightly to compact.

Place a sandwich on the press and lower the lid, pressing down. Cook each sandwich until the bread is toasted and the cheese is melted, about 5 minutes. Allow the sandwich to cool for 2 minutes before slicing in half to serve.


bacon recipe source: Cheryl Beverage Barnes, Picture Perfect Meals, September 27, 2012

3292. POBLANO, BACON and CHEDDAR SKILLET CORNBREAD

serves 10 

 

 

3 poblano chiles, charred, sweated, peeled, seeded and diced

6 to 8 center cut bacon slices

1/2 cup yellow cornmeal

1 1/4 cup all-purpose flour

1/3 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon freshly ground black pepper

1 cup whole milk

1/2 cup heavy cream

4 eggs, well beaten

2 cups grated cheddar cheese

2 cups corn kernels, preferably fresh, or thawed from frozen

Preheat the oven to 375°F. In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well. Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

bacon recipe source: Pati Jinich, Pati's Mexican Table, December 2013

3291. KOHLRABI BACON CHEESE SOUP

makes four servings


2 large kohlrabi bulbs
4 green onions
2 to 4 strips thick-cut bacon
2 tablespoons butter, divided
2 tablespoons flour
1/2 to 1 teaspoon ground mustard
1 cup whole milk at room temperature
3 cups chicken broth or vegetable broth
1/2 cup heavy cream
1 cup shredded cheddar cheese
fine sea salt and freshly ground white or black pepper to taste

Peel and chop the kohlrabi; trim and thinly slice the green onions; set both aside.

Finely chop the bacon. Heat a medium saucepan over medium-high heat. When it's hot, add the bacon. Cook, stirring frequently, until the bacon is crispy brown and has released its fat. Use a slotted spoon or tongs to lift the bacon pieces out of the pot and drain on a few layers of paper towels. Set cooked bacon aside.

Pour fat out of the pot into a small bowl. Measure 1 tablespoon back into the pot, putting the pot back over medium-high heat. Add the green onions and cook, stirring, until they wilt. Transfer to a plate or small bowl.

Melt the butter in the pot. When it's melted and has stopped foaming, sprinkle in the flour. Cook, whisking constantly, until the flour is cooked (you will notice a baked pie crust smell), 2 to 3 minutes. Lower heat to low. Whisk in the mustard.

Whisk in the milk, making sure you create a smooth mixture. Stir in the broth and the kohlrabi and bring to a simmer. Cook, partially covered, until the kohlrabi is tender, about 15 minutes.

Use a hand-held blender to purée the mixture in the pot until it's super smooth; or, transfer the soup to a blender or food processor and whirl until smooth (be sure to hold a kitchen towel over the top to mitigate any splatters of hot soup if you're too impatient - as I often am - to allow the mixture to cool first) and then transfer it back to the pot.

Put the soup back on the stove over low to medium-low heat. Stir in the cream and heat until everything is hot again. Whisk in the cheese, one handful at a time, whisking until the soup is smooth and creamy. Stir in the reserved green onions (they add flavor as well as a bit of color and texture by keeping them out of the pureeing process).

Season the soup to taste with salt and/or pepper as you like (store-bought broth is often quite salty, and cheese has a fair amount of salt in it, so be sure to taste before adding salt to this soup).

Ladle the soup into bowls and sprinkle with the crispy bacon as a hearty garnish. Serve hot with additional pepper for diners to add to taste.


bacon recipe source: Molly Watson, Local Foods, About.com

3290. SMOKY CHIPOTLE and BACON GUACAMOLE

makes two cups 


3 ripe Hass avocados 
8 ounces bacon, cooked and crumbled 
2 canned chipotle peppers, dried and diced 
1/4 cup finely diced white onion 
1 lime, juiced 
Kosher salt 
1/4 cup chopped cilantro 

Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the bacon, chipotle, onion, jalapeño, lime juice, salt and cilantro. Serve with tortilla chips.


bacon recipe source: Emily Farris, for Food & Wine

3289. SPICY RED WINE BACON HABANERO SAUCE

2 habanero peppers, diced
2 slices bacon, chopped
1 small onion, chopped
1 cup red wine
2 tablespoons butter
 salt to taste

Heat a saute pan to medium heat and bacon slices. Cook about 10 minutes, or until bacon begins to crisp. Add onion and habanero peppers. Stir. Cook about 5 minutes, or until onions are nice and soft. Add red wine and bring to a boil. Reduce heat to medium-low and allow wine to reduce to about 1/4 cup, about 5-6 minutes. Remove from heat. Stir in butter to melt. This will thicken the sauce and make it velvety. Strain into a serving dish and salt to taste. Serve.


bacon recipe source: Habanero Madness.com

3288. SNAP PEA, PARMESAN and BACON SALAD with DIJON DRESSING

serves 8-10 as a side


2 lbs sugar snap peas
Juice and zest of 4 lemons
good extra virgin olive oil (about equivalent to the amount of lemon juice)
1 (heaping) tablespoon Dijon mustard
1/2 cup finely grated parmesan, or more to taste
6 thick slices (about 1/2 lb) good bacon, cooked crisp and crumbled

Bring a large pot of water to boil. Meanwhile, prepare a large bowl with ice water.

When water boils, add snap peas, cooking until just tender and very bright green, about 30-60 seconds. Turn off heat. Immediately remove peas to ice water with a slotted spoon to stop cooking.

In another large bowl, whisk together lemon juice, zest and Dijon. While whisking, slowly stream in olive oil until dressing thickens slightly. (A 1:1 ratio of lemon juice to olive oil will preserve the bright flavor of the lemon, but adjust to your own taste.) Season liberally with salt and pepper.

Drain cooled snap peas and roughly julienne on an angle to create pretty, diagonal shards. Add to dressing bowl with parmesan and toss. Top with crumbled bacon and extra black pepper to taste.


bacon recipe source: Emily Stoffel, The Pig & Quill, August 31, 2013

3287. BACON and ROSEMARY FOCACCIA

makes eight servings

2 (11-ounce) cans refrigerated breadstick dough
2 tablespoons olive oil
1 package bacon, cooked and finely chopped
2 tablespoons finely chopped fresh rosemary

Heat oven to 375ºF. Lightly coat two baking sheets with cooking spray. Unroll dough onto baking sheets without separating into breadsticks. Form each dough portion into large circle; press lightly to even thickness. Brush with oil; sprinkle each with bacon and rosemary. Bake focaccia 12 to 15 minutes or until bread is golden brown. Cool slightly.


bacon recipe source: Hormel Foods, 1 Hormel Place, Austin, MN 55912

3286. BACON, SPINACH and CHEESE ENCHILADAS with VERDE CREAM SAUCE

4 strips of bacon, cooked and chopped (grease reserved)
2 onions, sliced
6 garlic cloves, minced
1-2 can(s) of green chiles, chopped
1 large container of fresh baby spinach
1 10 oz. bag of frozen spinach, thawed and squeezed dry
a few splashes of lime juice, to taste
4 cups of pepper jack cheese, divided and shredded (2 cups for the assembly, 2 cups for the topping)
1 cup of Monterey jack cheese, shredded (for the sauce)
2 cup of milk
2-3 tablespoons flour
2 tablespoons butter
1 teaspoon dried oregano
2 teaspoons of cumin
1 small can (or jar) of salsa verde
2 cups chopped, fresh cilantro, divided
salt and pepper to taste
cooking spray

For filling: Cook bacon in a non-stick skillet until crispy. Remove the bacon to a cutting board, while reserving half of the bacon grease in the pan (discard the rest of the grease or save in the fridge for another application). Chop the bacon and set aside. Heat the remaining grease over medium-high heat. Add onions and cook until soft and translucent. Add garlic and cook for an additional minute or until fragrant. Add fresh spinach and cook until completely wilted. Add prepared frozen spinach and saute until well combined and any additional moisture is cooked off. Season with salt and pepper and a few splashes of lime juice to taste. Add in chopped bacon and mix thoroughly. Set aside.

For Sauce: Melt butter in a medium sauce pan over medium-high heat. Sprinkle AP flour over butter and combine with a whisk until flour/butter mixture looks like coarse meal. Cook for 3-5 minutes to get all the raw flour taste cooked out (your making a basic roux here). Add in oregano and cumin. Mix with whisk and cook until spices are fragrant; an additional minute or so. Add in green chiles and salsa verde, stir to combine. Add in milk while continually whisking. Bring to a boil, while whisking, then reduce heat. mixture should start to thicken into a sauce consistency. Remove from heat and mix in 1 cup of Monterrey jack cheese. Whisk until melted and combined. Season with salt and pepper and a few splashes of lime juice to taste. Add in fresh, chopped cilantro stir to combine. Cover and set aside.

For Assembly: Preheat oven to 375 degrees. Spray 9 x 13 casserole dish with cooking spray and set aside. Spread some of the prepared sauce on the bottom of the pan. Use a tablespoon or two of the spinach/bacon filling and a big pinch of the shredded pepper jack cheese and place in the middle of a corn tortilla. Roll tortilla around cheese and filling and place seam side down in prepared casserole dish. (You will use 2 cups of the pepper jack total in this application.) Repeat as needed, until pan is filled. Add any leftover filling and cheese around the edges of the rolled enchiladas (or make an additional pan to freeze). Top rolled enchiladas with remaining sauce. Top with remaining 2 cups of pepper jack cheese, sprinkled on top. Bake for 30 minutes, until top is browned and bubbly. Remove from oven and let rest for 5-10 minutes. Cut and serve.


bacon recipe source: Jen Bowman, Notes from the Table, March 13, 2012

3285. GRILLED FLATBREADS with APPLES, BACON and ONION

makes eight servings 


2 tablespoons (1/4 stick) unsalted butter 
2 tablespoons all-purpose flour plus more 
1 cup whole milk 
3/4 cup coarsely grated cheddar, Gruyère, or Fontina cheese (2 ounces) 
Cayenne pepper 
Freshly grated nutmeg 
Kosher salt
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces 
1 red onion, root end intact, cut into 1/2-inch wedges 
6 teaspoons olive oil, divided 
Freshly ground black pepper 
2 firm, tart apples, such as Cortland or Pink Lady, quartered, cored, cut into 1/2-inch wedges 
1 tablespoon chopped fresh rosemary 
1 tablespoon chopped fresh sage 
1 tablespoon chopped fresh thyme 
1 tablespoon crème fraîche or sour cream 
1 1-pound store-bought pizza dough, room temperature

Heat butter in a medium saucepan over low heat until melted and just beginning to foam. Whisk in 2 tablespoons flour; cook, stirring often, until flour begins to smell nutty, about 5 minutes. Whisk in milk; cook gently over low heat, stirring often, until mixture thickens, about 20 minutes. Add cheese; whisk until combined. Season Mornay sauce to taste with cayenne, nutmeg, and salt. DO AHEAD Mornay sauce can be made 2 days ahead. Cover and chill.

Cook bacon in a medium skillet over medium heat until crisp and browned; transfer to paper towels to drain; set aside.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place onion in a medium bowl. Drizzle with 2 teaspoons oil; season with salt and pepper. Grill onion, turning occasionally, until tender, about 10 minutes. Transfer to a large bowl. Place apples in same medium bowl; drizzle with 2 tablespoon oil. Grill, turning occasionally, until charred in spots and tender, about 12 minutes.

Transfer apples to large bowl with onion; add rosemary, sage, thyme, and reserved bacon. Toss to combine. Season with salt and pepper and cover; keep warm.

Rewarm Mornay sauce over medium-low heat, stirring occasionally. Stir in crème fraîche and set aside.

Divide pizza dough into 2 equal pieces; shape each piece into a ball. Roll out each ball on a floured surface to an 8-inch round. Brush with 1 tsp. oil; place on grill, oiled sides down. Brush other sides with remaining 1 tsp. oil.

Grill flatbreads, watching carefully and moving as needed to promote even cooking and prevent burning, until charred and crisp on bottom, 1–2 minutes. Turn flatbreads over and cook until crisp and cooked through, 1–2 minutes longer. Transfer flatbreads to a work surface.

Spread half of warmed Mornay sauce over each flatbread. Top sauce with apple mixture. Cut flatbreads into wedges.


bacon recipe source: Sean Rembold, Bon Appétit, October 2012

3284. ROASTED SWEET POTATO WEDGES with CHIMICHURRI and BACON

serves two to four as a side


Roasted sweet potatoes
4 medium sweet potatoes, scrubbed and cut into 1/2 inch wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon black pepper

Chimichurri
1 bunch parsley
2 tablespoons thyme leaves
3 cloves garlic
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Bacon
3 strips bacon, fried and set on a paper towel to cool

Roasted sweet potatoes: Preheat the oven to 425 degrees F.

Toss the sweet potatoes with the olive oil, salt, and spices. Spread on a rimmed baking sheet and bake for 35 – 40 minutes, flipping once halfway through, or until the sweet potatoes are crisp on the edges and tender in the center.

Chimichurri: Finely mince the parsley and thyme leaves. Trim the ends, and then smash the garlic with the flat of your knife. Remove the papery skin and finely mince. In a small bowl, combine the herbs and garlic, and whisk in the olive oil. Whisk in the vinegar, salt, and spices.

Bacon: Use a spatula to arrange the wedges in a wide bowl or platter. Spoon on the chimichurri, and finish with the crumbled bacon. Serve immediately.


bacon recipe source: Elizabeth, Brooklyn Supper, December 5, 2013

3283. BACON-CRUMBLE APPLE PIE

makes 6 servings 


1/2 pound sliced bacon 
1/2 cup flour 
1/3 cup light brown sugar 
3 tablespoons unsalted butter, chilled and cut into small cubes 
1/2 cup shredded extra-sharp cheddar cheese 
3 golden delicious apples (about 1 1/2 pounds total) peeled, cored and sliced 1/4 inch thick) 
1/4 cup granulated sugar 
1 1/2 teaspoons grated lemon peel 
1 9-inch store-bought pie shell, prebaked according to package directions 

Preheat the oven to 400 degrees . In a large skillet over medium heat, cook the bacon until crisp; drain and crumble. In a medium bowl, combine the flour and brown sugar; add the butter and, using your fingers, incorporate the butter until the mixture is crumbly. Stir in the bacon and cheese; refrigerate.

Line a baking sheet with foil. In a medium bowl, toss the apples with the granulated sugar and lemon peel. Transfer to the pie shell and sprinkle with the topping. Place the pie on the prepared baking sheet and bake for 15 minutes. Cover loosely with foil and bake until golden and the apples are tender when pierced, 40 to 45 minutes; let cool before serving.


bacon recipe source: Every Day with Rachael Ray, April 2008

3282. BACON and CHEDDAR BAGELS

makes 8 large bagels


3 3/4 cups bread flour
1 1/2 teaspoons salt
2 teaspoons active dry yeast
1 1/2 tablespoons sugar
1 1/4 cup warm water
1 large egg
1/4 cup bacon grease (reserved from cooking the bacon)
1 cup shredded sharp cheddar
1 cup cooked bacon, chopped

For topping:
1/2 cup cooked bacon, chopped
1 egg mixed with 2 tablespoons of water (egg wash)

Measure out your bread flour and salt and put it in a large bowl and set aside. Using the same measuring cup (it just makes it easier), add the yeast and sugar in the measuring cup and then pour the hot water in and set aside until yeast is activated (about 6 minutes).

While you are waiting on the yeast, you can cook some bacon and shred your cheese.

Into the bowl with the bread flour and salt goes the yeasty mixture, along with one egg, bacon grease, cheddar and chopped bacon. Mix until combined, then knead on a floured surface for 6 minutes.

Rub the inside of the bowl with oil and set the dough ball back into the bowl to rise. Cover loosely with plastic wrap and put in a warm place for about an hour to an hour and a half.

Once the dough has about doubled in size, divide it into 8 pieces and smoosh them with your hands, forming a bagel round. Poke a hole with your thumb in the middle of the round.

Place on a greased baking sheet and let them rise for an additional 30 minutes.

Brush egg wash on each bagel and top each with some more bacon crumbles.

Bake in a 425 degree oven for 20 minutes.

Store in an airtight container for up to 5 days.


bacon recipe source: Renee, Attack of the Hungry Monster, for Endless Simmer, August 22, 2013

3281. DANDELION and BITTER GREENS with FRIED POTATOES and WARM BACON DRESSING

yields 6 servings

 

 

2 cups chopped dandelion leaves (about 1/2 pound)
2 cups baby red leaf lettuce
1 cup chopped escarole or frisee
1 cup sliced Belgian endive
1/2 cup thinly sliced radishes
3 hard boiled eggs, roughly chopped
4 strips apple-smoked bacon, cut into 3/4-inch dice
1/4 cup apple cider vinegar
1 tablespoon packed light brown sugar
1/2 cup grated peeled apples
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup vegetable oil

Fried Potatoes:
2 pounds baking potatoes, like russets, peeled and cut into uniform 1/2-inch cubes
3 cups vegetable oil, for frying
1 teaspoon salt

In a large bowl, combine the dandelions, red lead lettuce, escarole, endive, radishes, and eggs, and toss to mix.

In a skillet, cook the bacon over medium heat, stirring, until crisp and brown. Add the vinegar and sugar, and cook, stirring to dissolve the sugar. Add the apples and stir to combine. Season with the salt and pepper, and add the oil. Remove from the heat and pour the hot dressing over greens mixture and mix thoroughly. Top with the Fried Potatoes.

Adjust the seasoning, to taste, and serve immediately. (Dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it thickens too much, add a little water.)
 

Fried Potatoes: In a medium, heavy saucepan, place the potatoes in enough salted water to cover by 1-inch. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Remove from the heat and drain on paper towels.

Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brow evenly, for 3 to 4 minutes. Remove and drain on paper towels. Season lightly with salt, to taste, and serve warm in the salad.

bacon recipe source: Emeril Lagasse, "Pennsylvania Dutch Cooking," Emeril Live, Food Network, 2002

3280. BACON BANANA COOKIES

yields 30 cookies 


2 1/2 cups sifted all-purpose flour 
2 teaspoons baking powder 
1/4 teaspoon baking soda 
1 1/2 teaspoons ground cinnamon 
1/4 teaspoon kosher salt 
1/2 cup (1 stick) unsalted butter 
1 1/4 cups sugar 
2 large eggs 
1 teaspoon vanilla extract 
4 bananas, mashed (about 1 1/3 cups) 
1/2 pound bacon, cooked crisp, chopped

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.

In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.

Stir together the remaining 1/4 cup sugar and the remaining cinnamon.

Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.


bacon recipe source: The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff, by Libbie Summers (Rizzoli International Publications, Inc., 2011)

3279. OATMEAL with BACON and MAPLE SYRUP

serves one 


1 slice bacon 
1 serving quick-cooking or old-fashioned rolled oats 
1 tablespoon maple syrup

Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes; break in half. Prepare the oats according to the package directions. Drizzle with the maple syrup and serve with the bacon.


bacon recipe source: Charlyne Mattox, Real Simple, April, 2013