3370. CHICKEN, BACON and BLACK BEAN TAQUITOS

makes 4 to 6 servings


6 medium-thick slices (about 5 ounces total) smoky bacon
1 small onion, cut into small dice (about 1 cup)
1 pound boneless skinless chicken thighs, tenders or breasts, cut into ½-inch pieces
1 can (15 ounces) black beans, drained, rinsed, slightly mashed
2 pouches (8 ounces each) enchilada sauce
salt
vegetable oil, such as expeller pressed canola oil or safflower oil
2 medium-sized (6 ounces each) zucchini, cut into sticks about ¼ by ¼ by 2 inch (about 3 to 4 cups)
1 package (1 dozen) corn tortillas
½ cup crumbled queso fresco, farmer’s cheese or mild feta
chopped fresh cilantro

Heat oven to 350 degrees. Cook bacon in large nonstick skillet over medium heat until crisped. Transfer bacon to a plate lined with paper towel and reserve.

Add onion to bacon fat in skillet. Cook and stir until onion is tender, about 3 minutes. Add chicken; cook and stir over medium heat until chicken is nearly cooked through, about 5 to 7 minutes. Stir in slightly mashed beans and ½ cup of the enchilada sauce; heat through, about 2 minutes. Crumble and stir in the bacon. Taste and adjust seasoning with salt if needed. Transfer to a bowl. Cover with foil to keep warm.

Wipe skillet clean and heat 1 tablespoon oil over medium-high heat. Add zucchini. Sauté, stirring, until golden, about 5 minutes. Season with 1/8 teaspoon salt. Set aside.

Lay tortillas out onto a baking sheet in stacks of two and generously brush all sides with oil. Bake, turning them once, to soften and warm, about 3 minutes.

Reduce oven to 300 degrees. Fill each warm tortilla with about 3 tablespoons of the chicken mixture. Then roll up into tight cigars and place on a plate seam side down. Repeat this process with all the tortillas.

In a large nonstick skillet, heat ¼ inch of oil over medium-high heat. Place 4 taquitos at a time, seam side down, into hot oil. Fry, turning once, until golden brown, about 2 minutes per side. Remove to a 13 by 9-inch pan lined with paper towel and keep warm in the oven until all are fried.

To serve, warm the remaining enchilada sauce in a small saucepan. Spoon sauce onto serving platter. Top with fried taquitos. Arrange sautéed zucchini down center of taquitos. Sprinkle everything with queso fresco and cilantro. Serve immediately.


bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654

3369. SEARED SALMON with SWEET CORN and BACON SAUTE

serves four; serving size: 1/2 cup corn mixture and 1 fillet 

 

 

2 center-cut bacon slices, chopped

1 medium shallot, finely chopped  

3 green onions, thinly sliced, white and green parts separated 

2 tablespoons dry white wine 

1 tablespoon sherry vinegar or cider vinegar  

1 (10-ounce) package frozen corn kernels 

1/2 teaspoon kosher salt, divided 

1/2 teaspoon freshly ground black pepper, divided 

1 tablespoon canola oil 

4 (6-ounce) center-cut salmon fillets, skinned 

1 teaspoon minced fresh thyme  

 

Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Stir in vinegar, corn, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 4 minutes or until thoroughly heated. Stir in green parts of onions.

 

Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fillets to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Divide corn mixture among 4 plates; top with fillets. Sprinkle thyme evenly over fillets.

 

 

bacon recipe source: Laraine Perri, Cooking Light, May 2014 

3368. BACON-BEEF LIVER PATE with ROSEMARY and THYME

makes 2 cups


6 pieces uncured bacon
1 small onion, minced
4 cloves garlic, minced
1 pound grass-fed beef liver
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
½ cup coconut oil, melted
½ teaspoon sea salt
slices of fresh carrot or cucumber

Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver. Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the center. Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick. Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl. Garnish with some fresh herbs and serve on carrot or cucumber slices.


bacon recipe source: Mickey Trescott, Autoimmune Paleo, November 3, 2012

3367. TUSCAN-STYLE BEANS with BACON and KOMBU

makes about 10 cups of cooked beans 

kombu (dried Japanese kelp seaweed), one 4-by-6-inch piece

dried borlotti or cannellini beans, 1½ pounds

smoky bacon, 4 ounces (preferably in 1 piece rather than strips)

extra-virgin olive oil, 2 tablespoons plus 1 teaspoon, plus extra for serving

medium white onion, ½ (finely chopped)

celery, 1 stalk (finely chopped)

fennel fronds and stalks, from 1 bulb (finely chopped)

fresh sage leaves, 8 (finely chopped)

dried bay leaves, 2

fresh rosemary, 1 medium sprig (needles removed and finely chopped)

garlic clove, 1 (smashed with the side of a chef's knife)

dried red pepper flakes, 1 pinch

freshly ground black pepper, 1 pinch

Parmigiano-Reggiano cheese rind, 1

flaky salt, for serving

grated Parmigiano-Reggiano cheese, for serving

In a large bowl, add the: kombu. Cover the kombu with room-temperature water and let the kombu sit until soft and pliant, about 30 minutes. Use scissors to cut crosswise strips into one of the long sides of the kombu, so it looks like a comb. To the bowl, add the: dried borlotti beans. Cover with more room-temperature water to submerge the beans by a few inches. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, strain the beans into a colander. Transfer the kombu to a soup pot along with the: smoky bacon. Cover with 10 cups of water and bring the kombu and bacon to a simmer over medium-high heat, reduce the heat to low and cook (the liquid shouldn't even be simmering) until the water is very cloudy, about 20 minutes.
Set a colander in a large bowl and strain the kombu-bacon broth. Discard the kombu and use tongs to transfer the bacon to a cutting board. Cut the bacon into ¾-inch cubes.

Rinse and dry the soup pot and add to it the chopped bacon, along with: 1 teaspoon extra-virgin olive oil. Set the pot over medium heat and cook the bacon until it begins to render and brown, about 5 minutes. Add: 2 tablespoons extra-virgin olive oil. Warm the oil for 1 minute, then use the wooden spoon to stir in the: chopped onion, chopped celery, chopped fennel fronds and stalks, chopped fresh sage, dried bay leaves, chopped fresh rosemary, smashed garlic clove, dried red pepper flakes, and freshly ground black pepper.
Reduce the heat to medium-low and cook, stirring often, until the onions are translucent, about 5 minutes (don't let the vegetables brown).

To the pot, add the: soaked, strained borlotti beans. Cook until the beans are warmed through, about 3 minutes, then pour in 8 cups of the reserved kombu-bacon broth (save the remaining broth, since you might need to add more to the simmering beans) and add the: Parmigiano-Reggiano cheese rind
Increase the heat to medium-high and bring to a bare boil (just until a few bubbles rise to the surface). Reduce the heat to medium-low and cover, leaving the lid slightly askew. Gently simmer, stirring occasionally and checking often to make sure the beans are not simmering too hard (this could cause the beans to split), cooking the beans until tender, about 1 hour 15 minutes, adding additional kombu-bacon broth if needed (the beans should always be covered by about ½ inch of liquid; if you run out of kombu-bacon broth, use water).

Turn off the heat and uncover the pot. Use a ladle or slotted spoon to transfer the beans and some cooking liquid to bowls, making sure to get a few pieces of bacon in each bowl. Serve drizzled with olive oil, a pinch of flaky salt and some of the grated Parmigiano-Reggiano.


bacon recipe source: Jesse Koide, Mission Chinese Food, 234 Mission St, San Francisco, CA 94110; Tasting Table, March 4, 2013

3366. HONEY and BACON ONIGIRI

makes 4 onigiri 

1/2 batch of sushi rice* at room temperature (*see here)
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil
2 teaspoons honey
1 stalk green onions, finely chopped
2 slices cooked bacon, finely chopped
a pinch of chili flakes
kosher salt
sesame seeds
4 strips of seaweed

To make the filling, mix together the soy sauce, sesame oil, honey, green onion, bacon, and chili flakes. To mold the onigiri, refer to this handy guide. Sprinkle with salt and sesame seeds. If you are eating them immediately, wrap in seaweed and enjoy! If you are saving some for later, wrap them in plastic wrap and store in the fridge. Add the seaweed right before consumption so it is crunchy!


bacon recipe source: Molly Yeh, My name is Yeh, November 2013

3365. ROASTED CHILE, CHEESE, and BACON MINI-TAMALE PIES

yields 12 mini tamale pies 

Filling:

 

7 strips thick sliced peppered bacon1 small onion, chopped
1 roma tomato, chopped
2 to 3 roasted and peeled Anaheim chiles, diced
Handful cilantro, chopped

Tamale Masa:
1 1/2 cups masa harina
1 chicken bouillon cube, dissolved in 1 cup hot water
2 tablespoons vegetable shortening

Toppings:
1 ½ cups Quesadilla or Monterey Jack cheese 

Make filling: Chop bacon into ½-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings. In the same skillet used for cooking the bacon, sauté the onion and tomato about 5 to 7 minutes. Add cooked bacon, diced chiles, and cilantro and stir together. Simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.

Make tamale masa: Heat the oven to 350 degrees F. Place all of the ingredients in a medium bowl and mix well with your hands until combined. The dough should hold together when squeezed in your hand.

Assemble: Lightly spray a 12 cup muffin pan with cooking spray. Divide the masa evenly among the wells of a muffin pan (about 2 tablespoons per well). Using your fingers, press the masa evenly into a thin layer on the bottom and up the sides of each well. The mixture may feel dry to the touch. Evenly divide the bacon and green chile filling among the masa-lined wells. Bake on middle rack for 20 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes. Remove the pan to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies. Serve warm or at room temperature.


bacon recipe source: Yvette Marquez-Sharpnack, Muy Bueno Cookbook, January 17, 2013

3364. BISQUICK BACON EGG CHEESE CASSEROLE

3 cups Bisquick®

1 cup cold water

2 cups shredded cheddar cheese

½ lb. bacon, cooked and crumbled

4 eggs

½ cup milk

½ teaspoon salt 

 

Heat oven to 425ºF. Grease 9x13 baking dish. Mix Bisquick® and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth into ball on floured cloth-covered surface. Knead 10 times. Pat into dish, pressing up ½ inch on sides. Top with cheese. Sprinkle with bacon. Mix remaining ingredients, pour over top. Bake for 20 to 25 minutes.

 

 

bacon recipe source: From Sarah's Kitchen to Yours, April 9, 2013

3363. CABBAGE with BACON and JUNIPER BERRIES

1 tablespoon dried juniper berries, crushed in a pestle and mortar 
2 garlic cloves, peeled and crushed  
2 tablespoons oil for frying 
4 rashers of rindless streaky bacon, finely chopped 
1 small to medium cabbage (Savoy or January King are good), tough core removed, leaves shredded

Use a pestle and mortar (or a rolling pin and small sturdy bowl) to crush the juniper berries, garlic and a teaspoon of salt together. Heat the oil in a large pan, add the bacon and fry until it is just starting to brown. Add the cabbage and juniper mixture and fry until the cabbage is just starting to soften but still has some bite (about 5 minutes or so). Season to taste.


bacon recipe source: Riverford Organic Farms, Buckfastleigh, Devon, TQ11 0JU, UK

3362. COARSE COUNTRY TERRINE (with PORK SHOULDER, PORK BELLY, BACON and PIG'S LIVER)

serves ten

10 oz rindless pork shoulder, chopped into small pieces

10 oz rindless pork belly, chopped into small pieces

5 oz rindless unsmoked streaky bacon rashers, chopped into small pieces

8 oz pig’s liver, rinsed and patted dry with kitchen paper

2 garlic cloves, peeled and crushed

1 orange, juice and zest

6 tablespoons brandy 

3 tablespoons chopped fresh sage leaves

1 tablespoon chopped fresh thyme leaves

1 tablespoon whole black peppercorns 

1 tablespoon juniper berries 

14 oz rindless smoked streaky bacon rashers

7 oz cornichons, drained

sea salt and freshly ground black pepper

Put half the prok shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined.

Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours.

Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Place the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.)

Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.)

Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface.

Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours.

To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin.

Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter.

bacon recipe source: The Hairy Bikers, Hairy Bikers' Best of British, BBC Food

3361. BACON, PEACH and ARUGULA SANDWICHES

makes 4 servings
 

 

8 slices thick-cut bacon
1/4 cup packed fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon or lime juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
Baby arugula, for topping
Cornichons or other pickles, for serving (optional)

Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.

While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.

Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.

bacon recipe source: Food Network Magazine/Food Network Kitchen

3360. MIXED GREEN SALAD with DICED AVOCADO, PEACHES, CRISPY BACON, FETA CHEESE and CHAMPAGNE VINAIGRETTE

makes 4 servings


1/4 cup champagne vinegar

1 tablespoon honey
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
Salt and fresh ground black pepper
1/2 pound mixed greens
1 cup diced ripe peaches
1/2 avocado, diced
4 strips bacon, cooked until crispy and crumbled
1/3 cup feta cheese

 

In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.

To make the salad, in a large stainless steel bowl, combine the mixed greens, peaches, avocado, bacon and feta cheese. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad gently but thoroughly to combine, then serve immediately on chilled salad plates.

bacon recipe source: Emeril Lagasse, "Meals in Minutes," The Essence of Emeril, Food Network

3359. BAKED COD with LEEKS, MORELS and BACON

serves four


3/4 oz. dried morel mushrooms 
1/2 cup boiling water  
3 tablespoons unsalted butter 
4 bacon slices 
2 cups thinly sliced leeks, white and light green portions 
1/4 teaspoon salt, plus more, to taste 
1 teaspoon Champagne vinegar 
4 cod fillets, each about 6 oz. 
Freshly ground pepper, to taste 
1 tablespoon minced fresh chives

Preheat an oven to 375°F.

In a small heatproof bowl, soak the mushrooms in the boiling water for 20 minutes. Squeeze the mushrooms dry and roughly chop the larger ones into bite-size pieces. Set aside.

In a large ovenproof fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the bacon and fry until crispy, about 5 minutes. Drain on paper towels. Pour off all but 3 Tbs. of the fat from the pan. Add the leeks and the 1/4 tsp. salt, stir until evenly coated with the fat and cook, stirring often, until tender and beginning to brown, about 10 minutes. Crumble the bacon and add half to the leeks along with the reserved mushrooms and the vinegar. Toss to combine well and spread the leek mixture over the bottom of the pan.

Season the cod fillets with salt and pepper and lay them on top of the leeks. Dot with the remaining 1 Tbs. butter. Bake until the fish flakes with a fork, about 12 minutes. Garnish with the remaining bacon and the chives and serve immediately.





bacon recipe source: Williams-Sonoma's One Pot of the Day: 365 recipes for every day of the year, by Kate McMillan (Weldon Owen, 2012)

3358. RAMEN SOUP with BACON and SOFT-BOILED EGG

makes 1-2 servings

4 cups chicken broth

1/8 cup peas, fresh or frozen

1/4 cup broccoli, fresh or frozen

1/2 cup fresh spinach

2 slices bacon, cut into 1-inch pieces

1/8 cup onions, thinly sliced

1 (3-ounce) packet ramen noodles, any flavor

1 egg, soft-boiled

grated carrots, to garnish

Bring chicken broth to a boil and add greens—peas, broccoli and spinach. Boil for about 5-7 minutes, or until bright green and tender. In a cast iron skillet over medium heat, fry bacon and onions until tender. Transfer to broth. Meanwhile, soft-boil an egg ahead of time by simmering it in an uncovered pot of water for about 5-7 minutes. Remove egg from pot and rest until cool enough to peel and halve. When broth is ready, reduce heat to a simmer and add ramen noodles and seasoning packet, stirring to combine. Cook noodles according to package instructions and transfer soup to a large bowl. Dress ramen soup with freshly shredded carrots and soft-boiled egg.

bacon recipe source: Helana Brigman, Clearly Delicious, 2013

3357. BACON GARLIC GUACAMOLE with TARO CHIPS

3 slices of bacon
2 avocados
2 garlic cloves, minced or pressed
1 green onion, sliced
1 tablespoon of chopped cilantro or parsley
1 tablespoon of lemon juice
Salt to taste
1 medium taro root
Melted coconut oil, bacon fat or desired cooking oil

Preheat the oven to 420ºF. Grill or bake the bacon slices until crispy, allow to cool and crumble into small pieces. In a medium bowl, mash the avocado. Mix in the garlic, green onion, cilantro, lemon juice, and salt. To make the chips, peel and slice the taro root. The slices need to be very thin like a chip otherwise they won’t get crispy. A mandolin slicer makes this step much easier. Place the taro slices in a bowl, sprinkle some salt if desired and generously coat with the oil. Arrange slices in a cookie sheet on a single layer. Bake for 12 to 15 minutes or until the chips are golden brown and crispy. Some chips will be done before others. Rotate them or take them out as necessary.


bacon recipe source: Denise Nassar Rice, Edible Harmony, August 13, 2013

3356. BACON, EGG and CHEESE BAGEL CASSEROLE

serves 6-8


1 tablespoon butter, softened
5-6 large bagels (any variety), chopped into 1″ chunks
1 pound bacon, cooked and chopped
1 cup cheddar cheese, shredded
12 eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degrees. Use a paper towel to rub the bottom and sides of a large (13×9) baking dish with the softened butter. Arrange 5-6 chopped bagels in the baking dish. They should mostly fill the baking dish. Scatter the bacon and cheese over the bagels. In a large mixing bowl, beat together the eggs, milk, salt and pepper. Pour the mixture over the bagels, bacon, and cheese. Press down on the mixture, so that the bagels are mostly submersed in the egg mixture. Allow the mixture to rest for about 15-20 minutes in the refrigerator, so that the bagels absorb some of the egg mixture. Bake for about 45 minutes.


bacon recipe source: Amy Deline, The Gourmand Mom, June 10, 2012

3355. ROAST LAMB RUMP with PEA PUREE, LEMON THYME and BACON SAUCE

Roast lamb rump

6 lamb rump cap on 

 

Pea & mint puree 

500 grams peas frozen

Handful of fresh mint

100 grams butter

100ml chicken stock

1 small onion, finely diced

Red wine sauce 

500ml red wine

3 springs of thyme

2 cloves of crushed garlic

¼ bay leaf

2 peppercorns

500 ml veal jus

Lemon thyme & bacon sauce 

300ml red wine sauce

1 tablespoon picked lemon thyme leaves

100 grams fresh peas

100 grams diced Kaiser flesh (double-smoked bacon)

Roast lamb rump: Season lamb rumps and sear in a hot pan till caramelised completely. Place in a 200 degree oven and 12 minutes and allow to rest for 15 minutes. Reheat for 1-2 minutes then slice and lay on puree. 

 

Pea & mint puree: Sweat onions in the butter over gentle heat, when transparent, add mint and chicken stock. Turn up the heat and bring to the boil. Add peas and salt and pepper to taste. Cover with a lid and boil for 3-4 minutes. Blend til smooth and pass through a fine sieve. Serve immediately.

 

Red wine sauce: Put all ingredients except for the veal jus into a heavy-based saucepan and bring to the boil over a high heat. Boil rapidly to reduce the alcohol, taking care as it may ignite.

When reduced to a thick syrup-about 60ml add the veal jus. Lower the heat and gently simmer for 8 minutes, skimming frequently. Remove from the heat and pour through a fine sieve. Don’t press the contents to extract more liquid as it will make the sauce cloudy and grainy. Serve immediately.
 

Lemon thyme & bacon sauce: Bring to the boil for 2 minutes then ladle over meat.


bacon recipe source: Chef Neale White, Papa Goose Restaurant, 91 Flinders Ln, Melbourne VIC 3000, Australia

3354. ORECCHIETTE CARBONARA with BACON and LEEKS

makes four servings

 
4 applewood-smoked bacon slices, diced 
2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces 
10 oz. orecchiette (little ear-shaped pasta) or small shells 
2 large eggs, room temperature 
1/2 cup freshly grated Parmesan cheese plus additional for serving 
1 tablespoon chopped fresh Italian parsley

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.


bacon recipe source: Jeanne Thiel Kelley, Bon Appétit.com

3353. CURRIED BRUSSELS SPROUTS with PANEER and BACON

1 1 /2 lbs. Brussels sprouts
12 oz bacon, about 12 strips
1/2 cup canola oil
1 1/2 tablespoons whole cumin seeds
3 cups pureed tomatoes
salt to taste
1 teaspoon turmeric
1 tablespoon ground cumin
2 tablespoons ground coriander
1/2 teaspoon cayenne pepper
3 cups water
6 oz paneer, cut in 1 inch cubes

Wash Brussels sprouts and cut each one in quarters lengthwise. Set aside. Fry bacon strips in large pan over medium-high heat, until light brown and slightly crispy, about 5-6 minutes. Transfer cooked bacon to a plate and allow to cool. When cool, cut bacon into 1 inch pieces. Heat oil in a medium shallow pan on medium-high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 seconds. Add tomatoes, salt, turmeric, cumin, coriander and cayenne. Stir well and cook for 5 to 8 minutes or until top glistens with oil. Stir in Brussels sprouts and water. Bring to a boil, reduce heat to low and cover and simmer for 5 to 8 minutes or until Brussels sprouts are slightly soft but not mushy. Divide paneer evenly among six plates and pour piping hot Brussels sprouts and its curry over the paneer. Sprinkle the bacon pieces over the Brussels sprouts.

bacon recipe source: Chef Vikram Vij (Vij’s Restaurant, 1480 W 11th Ave, Vancouver, BC, Canada); Steven and Chris, CBC, October 11, 2013

3352. CHICKEN and BACON KORMA BURGER

makes four burgers


1 lb. dark chicken meat, skinned and cut into chunks

4 slices bacon, cut into chunks
1/2 large onion, cut into rough chunks
3 tablespoons korma paste
1/3 cup dried breadcrumbs

 

Put onions into food processor and blitz until very finely chopped. Put into a large bowl. Put the chopped up chicken and bacon into the food processor and pulse until they are minces and combined. You want it pretty fine but stop before they become a total paste. Put meat mixture into the bowl with the onions. Add the korma paste and breadcrumbs. Work the mixture together with your hands until it is fully combined and the paste is evenly distributed. Form into four patties. Fry patties in a skillet with a little canola oil for about 5 minutes each side or until cooked through. You could also do this on a Foreman type grill and save yourself those calories. Serve.

bacon recipe source: Sarah_Jayne (member), Food.com/Indian Recipes, December 22, 2008

3351. SPAGHETTI with CHANTERELLES and BACON

serves two


approx 180 grams spaghetti (or linguine, tagliatelle, etc.)
3 handfuls of small chanterelle mushrooms (cleaned)
4 slices of streaky bacon, cut into small strips
1 clove of garlic, chopped
3/4 cup of dry white wine
3/4 cup of single cream
about 2 tablespoons chopped parsley
Salt and pepper to season
A little olive oil for frying

Cook the pasta according to packet instructions. In the meantime, prepare the sauce. Heat a couple of tablespoons of olive oil in a large frying pan and fry the bacon till it just starts to brown. Toss in the mushrooms and the garlic and fry over a medium heat for a further 2- 3 minutes. Pour in the wine and cook over a medium heat till about 1/2 of the wine has evaporated. Add the cream and parsley to pan and cook for a few minutes, reducing the sauce a little. Season with some salt and black pepper. Add the drained pasta to the pan and toss over a low heat for a minute or so, to allow the pasta to soak up some of the sauce. Serve with a little grated parmesan cheese.


bacon recipe source: Allora Andiamo (member), Jamie Oliver.com

3350. BACON and SMOKED GOUDA CAULIFLOWER MASH

makes approximately 3 cups (serving size: 1 cup)


4 cups cauliflower florets
3 tablespoons heavy cream
2 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 slices of cooked bacon
1/3 cup shredded smoked gouda cheese
salt and pepper to taste

Place the cauliflower, heavy cream, butter, salt, pepper, and garlic powder in a microwave safe dish. Microwave on high for 18 – 20 minutes, or until soft. Transfer the cauliflower and liquid to a magic bullet or food processor. Add the bacon and Smoked Gouda. Blend until smooth and creamy. Season with additional salt and pepper as desired.


bacon recipe source: Mellissa Sevigny, I Breathe... I'm Hungry..., March 27, 2014

3349. SPAGHETTI with BACON, PECORINO and FRIED EGG

serves four


1 lb. spaghetti

1 lb. thick cut smoked bacon
½ cup grated pecorino
4 eggs
kosher salt and freshly ground pepper, to taste

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water. In a large skillet over medium heat, fry half of the bacon until crisp, about 3 minutes on each side. Transfer bacon to a paper towel-lined plate, leaving the fat in the skillet, and repeat with the remaining bacon. Pour half of the bacon fat out of the pan and reserve it. Add the cooked spaghetti to the skillet with the remaining bacon fat, sprinkle with pecorino and add about ¼ cup of the reserved pasta water. Toss to coat, and crumble the cooked bacon into the pasta. Transfer pasta to serving bowls, and wipe out the skillet. Add the reserved bacon fat to the skillet, and fry 4 eggs (2 at a time) over medium heat, cooking until whites are set but yolks are runny. Serve one egg on top of each bowl of pasta.


bacon recipe source: Rebekah Peppler, posted by Christine Byrne, for Buzzfeed.com, February 10, 2014

3348. BACON, CHEESE and ZUCCHINI MUFFINS

makes 12 


1 teaspoon olive oil 
1 middle bacon rasher, trimmed 
1/2 cup grated zucchini
1 cup self-raising flour 
1 cup plain flour 
1 teaspoon baking powder 
1/4 cup vegetable oil 
1 cup milk 
2 eggs, lightly beaten
1/2 cup grated tasty cheese

Heat oil in a frying pan over medium-high heat. Add bacon. Cook for 5 minutes or until crisp. Cool. Roughly chop. Preheat oven to 375ºF/190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases. Squeeze excess liquid from zucchini. Sift flours and baking powder into a bowl. Make a well in the center. Add oil, milk, and egg. Mix well. Fold in bacon, zucchini and cheese. Spoon mixture between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.


bacon recipe source: Kirrily La Rosa, Super Food Ideas, February 2013, page 57; Taste.com.au, News Life Media, 2 Holt St, NSW, Surry Hills, 2010

3347. POMELO, ESCAROLE and CANDIED BACON SALAD with MEYER LEMON DRESSING

makes six servings 


2/3 cup packed light brown sugar 
12 slices bacon, preferably applewood-smoked 
1 large clove garlic, finely chopped 
1/4 teaspoon salt 
1/2 teaspoon Dijon-style mustard 
Freshly squeezed juice from 1 or 2 Meyer lemons (1/4 cup) 
1/2 cup extra-virgin olive oil 
Freshly ground black pepper 
1 head (16 ounces) escarole, cleaned and torn into bite-size pieces 
1/2 medium sweet red bell pepper, stemmed, seeded and cut into 1/2-inch pieces 
1 (32 ounces) pomelo, peeled (removing pith), then cut into bite-size pieces

Preheat the oven to 350 degrees. Place a rack in a roasting pan that's large enough to hold all of the bacon.

Spread the brown sugar evenly over a large piece of wax paper. Press the bacon slices on half of the sugar so the sugar sticks. Arrange the coated bacon in a single layer, sugar side up, on the rack. Bake for 15 minutes, then remove from the oven, turn the slices over and sprinkle them with the remaining brown sugar. Bake for about 10 minutes or until the bacon is crisp.

Transfer the bacon to a plate. Use paper towels to dab away some of the fat on both sides; do not drain the slices on layers of paper towels or the bacon will stick to them.

Use the back of a spoon to mash the garlic and salt together in a medium bowl. Whisk in the mustard, then the lemon juice and oil to form an emulsified dressing. Season with black pepper to taste.

Toss together the escarole, red bell pepper and dressing in a large bowl. Divide among individual plates, then scatter equal amounts of the pomelo pieces over each portion. Top each serving with 2 slices of the candied bacon.

Serve right away.


bacon recipe source: Elinor Klivans, The Washington Post, January 18, 2012 

3346. CRISPY CARDAMOM SUGARED BACON

makes 10 slices


10 slices thick-cut bacon
1/4 cup brown sugar
1/2 teaspoon ground cardamom

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil, then lay a wire rack on top of the baking sheet. On a large plate, mix sugar and cardamom. Dredge bacon slices through the mix, lightly patting the sugar on top but not overdoing it. Lay strips on wire rack and bake for 20-25 minutes, flipping the bacon once halfway through. Remove and drain on paper towels for 1 minute.


bacon recipe source: Jessica, How Sweet It Is, December 27, 2011

3345. BACON BAKLAVA

makes about 24 servings 


1/2 pound raw walnut pieces 
1/2 pound raw pistachio meats 
1 cup cooked and crumbled bacon (about 12 slices) 
1/3 cup sugar 
1 teaspoon ground cardamom 
1 1/4 cup (2 1/2 sticks) unsalted butter, melted 
1 package (16 ounces) phyllo dough, thawed 
1 cup water 
1 cup sugar 
1 cup honey 
1 cinnamon stick 
1/4 cup orange flower water or rose water

Preheat oven to 350°F.

In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.

Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.

Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.

Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.

While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator.


bacon recipe source: Bacon 24/Seven: Recipes for Curing, Smoking, and Eating by Theresa Gilliam (Countryman Press, 2014)

3344. ASPARAGUS with BACON and HARD-BOILED EGGS

makes 8 servings


4 ounces bacon (about 4 slices) 
2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick 
Kosher salt 
1/2 small shallot, finely chopped 
3 tablespoons Sherry vinegar 
1 tablespoon pure maple syrup 
1 teaspoon whole grain mustard 
2 tablespoons olive oil 
1 tablespoon vegetable oil 
Freshly ground black pepper 
4 hard-boiled large eggs, whites and yolks separated, chopped 
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.

Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.

Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.

Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.

Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.

bacon recipe source: Lou Lambert and Larry McGuire, Bon Appétit, July 2014

3343. BACON and CHEDDAR POTATO PANCAKES

makes four servings (about 2-3 pancakes per person)


4 medium sized potatoes, peeled and diced
½ cup milk
3 tablespoons finely chopped shallots or onion
1 egg, slightly beaten
4 tablespoons flour
3 slices thick sliced bacon
½ cup shredded cheddar cheese
Freshly ground pepper and salt to taste
2 tablespoons finely chopped fresh parsley
3 tablespoons butter
4 tablespoons olive oil, divided

Put the peeled and diced potatoes into a large pot and cover with water. Bring to a boil, lower heat and simmer until potatoes are tender. Drain. In a skillet add 2 tablespoons olive oil over medium heat. Add the chopped bacon and cook until crisp. Remove bacon from skillet and drain on paper towel. Remove all the bacon grease from the skillet, leaving only a little to coat the skillet (about ½ tablespoon). Add the chopped shallots or onions.  Cook until they are translucent (about 3-4 minutes). Remove from heat. Return the potatoes to the pot and mash them with a potato masher. Add the shallots or onions, milk, flour, parsley, onions, bacon, cheddar cheese, salt and pepper, mix thoroughly. Heat a large skillet with 2 tablespoons butter and 2 tablespoons oil. When skillet is hot, drop spoonfuls of the mashed potato mixture into the skillet; flatten with the back of the spatula. Turn when the bottom side is golden brown. Cook until the other side is golden brown. Drain on a paper towel.


bacon recipe source: Linda, Cooking Tip of the Day, July 2009

3342. PULLED PORK NACHOS with PEPPER JACK and BACON

tortilla chips
1 1/2 cup (heaping) shredded pepper jack cheese
heaping 3/4 cup Kalua pork, chopped into bite size pieces
3-4 tablespoons drained and diced pepperoncini
2-3 strips bacon, cooked and crumbled
2-3 tablespoons chopped red onion
2-3 tablespoons chopped fresh cilantro
sour cream

Preheat oven to 350. Place a single layer of tortilla chips on an oven safe plate. Top with a heaping 3/4 cup cheese. Place pork over top and sprinkle with pepperoncini. Break up a handful of tortilla chips into large pieces and sprinkle on top. Add remaining cheese, top with crumbled bacon and onion. Bake in the oven until cheese is melted. Remove, and sprinkle on cilantro and dollops of sour cream. Serve immediately.


bacon recipe source: Sara Wells and Kate Jones, Our Best Bites, March 3, 2014

3341. PAPAYA on CRUNCHY LETTUCE with CRISPY BACON

serves six


3 small ripe papayas

1 cos lettuce
12 strips bacon

Dressing
juice of 2 limes
2 tablespoons finely chopped shallot or red onion
shreds of lime zest
salt and freshly ground black pepper
8 tablespoons olive oil

Peel the papayas and cut each in half. On each plate lay out two or three lettuce leaves and top with a papaya half. Cook the strips of bacon until crispy. Make the dressing by mixing the ingredients together in a small jar. To serve, top the papaya with the hot bacon and drizzle over the dressing.

 

 

bacon recipe source: Lauraine Jacobs, Cuisine, Issue 73, PO Box 6341, Wellesley Street, Auckland, New Zealand

3340. BAKED SAUSAGES, BACON and FLAGEOLET BEANS

300 grams of high quality sausages
125 grams of unsmoked streaky bacon
400 grams tin of flageolet beans, rinsed well and drained
1 chunky garlic clove, peeled, squashed and chopped very fine
Half a teaspoon of dried thyme
Big handful of baby tomatoes

Preheat the oven to 200c/190c fan/400 F. Chop up the bacon and fry until crisp. Retain the bacon fat. Mixed the garlic, thyme and a little of the bacon fat with the beans. Pour the beans into the base of an oven proof dish just large enough to hold the sausages. Place the sausages on top of the beans and the bacon pieces around the edges to cover the beans. Bake for half an hour and then turn the sausages over and add the tomatoes, to cover the beans and bacon. Bake for another twenty minutes to half an hour until the sausages are nicely browned. Mix the bacon through the beans and serve on warm plates.


bacon recipe source: Fiona Nevile, The Cottage Smallholder