3492. BACON SCALLION CREAM SAUCE

yields about 1½ cups 


3 tablespoons butter 
1 thick slices bacon, chopped 
3 tablespoons flour 
1½ cups chicken stock 
¾ cup heavy cream 
1 tablespoon cracked black peppercorns 
6 scallions, white and green parts, thinly sliced, plus extra for garnish 
salt

In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.

Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.


bacon recipe source: Julia Moskin, The New York Times (Cooking, @nytfood)

3491. TONGUE stuffed with BACON on POLENTA

3 lb beef tongue
1 large onion, chopped coarsely
8 garlic cloves, peeled coarsely chopped
2 parsley stems with leaves
1 teaspoon sofrito
3 cups fresh pumpkin (or butternut squash) cubed
1 red or yellow pepper, cubed
1 large tomato, cubed
2 slices of bacon, cut into pieces
2 tablespoons olive oil
1/2 cup white wine
1 cup broth (reserved from tongue)
red pepper flakes
salt and pepper

Polenta
3 cups broth (reserved from tongue)
1 cup polenta
1/4 cup parmesan cheese
1 tablespoon olive oil
salt and pepper
1 tablespoon chopped parsley

Tongue: Rinse the tongue under cold water. Place in a stock pot with a quarter of the onion, 1 cup of the pumpkin, 2 garlic cloves, parsley stems, sofrito, 1/2 tsp salt and 1/2 tsp pepper. Fill the pot so 2 inches of water cover the tongue. You will need a very large stockpot. Cover, bring to a boil, and lower heat. Simmer for 2 hours. Remove from heat, and let the tongue rest in the water for 30 minutes. Place the tongue on a cutting board. Peel and discard the skin. Make a dozen 1 inch slits all around the tongue. Press the cut pieces of bacon into the slits. Don't forget to strain the broth from the pot, and set aside.

Preheat oven to 350 degrees. Heat stockpot over medium heat with 2 tblsp of olive oil and the remaining onion. Cook until translucent. Add the rest of the vegetables, season with salt, black and red peppers. Cook until tender and deglaze with 1/2 cup of white wine and 1 cup of broth. Season to taste with salt and pepper if necessary. Put the tongue back in the pot, cover with vegetables, and cook in the oven for 1 hour. Baste every 20 minutes. Remove from the oven and let rest for 10 minutes. Cut out the bones at the back of the tongue, slice, and serve over polenta with juices. Oh that juice. Garnish with parsley.

Polenta: Heat 3 cups of stock until boiling. Add the polenta in a thin stream, stirring. Stir constantly until thickened, about 2 minutes. Turn off heat, add cheese, olive oil, salt and pepper to taste.


bacon recipe source: Naomi Donabedian, Cantaloupe Alone (@CantaloupeAlone), October 5, 2009

3490. BAKED SWEET POTATO CHIPS with BLUE CHEESE SAUCE, BACON and GREEN ONION

1 pound yams, sliced thin on a mandolin
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon butter
1 tablespoon flour
½ cup hot milk
4 ounces gorgonzola, divided
3 green onions, sliced thin
4 slices bacon, cooked and roughly chopped

Preheat oven to 400 degrees. Toss yams with canola oil, ½ teaspoon salt, garlic powder and onion powder. Place two cooling racks on top of two cookie sheets. Spray with non-stick spray. Place yams on cooling rack in one even layer, making sure they aren’t touching. If they are too close together they will steam instead of crisp up. Bake for about 10 minutes until the chips start to curl up on the edges. Watch carefully as they burn easily. Turn the oven off and let them sit for 25-30 minutes.

While the yams are cooking, make the blue cheese sauce. In a small skillet, melt butter over a medium heat, whisk in flour. Cook one minute. Turn the heat off and very slowly whisk in milk, making sure there are no lumps. Bring to a simmer, and cook until thickened 1-2 minutes. Crumble in half of the blue cheese. Whisk until incorporated. Season with salt and pepper. Set aside.

Build chips. Place half of chips on serving platter. Drizzle with some of the blue cheese sauce. Place other half of chips on top, and drizzle with more blue cheese sauce. Sprinkle with bacon, green onions and remaining blue cheese.

Use remaining sauce to dip chips if desired.


bacon recipe source: Nicole, Cooking for Keeps (@cookingforkeeps), January 13, 2014

3489. CRAB ENCHILADAS with BACON and ORANGE SAUCE

serves six

12 corn tortillas (small)
corn oil
bacon and orange sauce (recipe below)
8 oz. cream cheese
1 lb. crab meat
1/2 cup grated parmesan

Bacon Orange Sauce (makes 2 1/2 cups)
4 oz. bacon, diced
6 tablespoons flour
1/4 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon coriander
large pinch black pepper
1 teaspoon garlic
2 cups clam broth or chicken broth
1/2 cup fresh orange juice
1 tablespoon orange zest

In skillet over medium high heat, fry tortillas one at a time, 30-45 seconds (total for both sides). Stack on paper towels.

Bacon orange sauce: Meanwhile, make sauce. In saucepan over medium high, cook bacon until crisp. Remove bacon, add onion and garlic. Cook 5 minutes until translucent. Add flour and seasonings; mix and cook for 1 minute. Whisk in broth and orange juice, zest. Let come to simmer, should slightly thicken, 3-5 minutes. Stir in bacon bits. Proceed with recipe, above.

Enchiladas: Preheat oven to 375. Combine 1/2 cup bacon orange sauce with cream cheese, Parmesan and crab. Put 1/2-1 cup of the sauce in bottom of dish. Roll crab mix into each tortilla, lay in dish. Cover with remaining sauce, sprinkle with Parmesan. Bake 15-25 minutes until sauce is bubbling and cheese is beginning to brown.


bacon recipe source: Janelle, Talk of Tomatoes (@talkoftomatoes), February 14, 2011

3488. CHICKEN POTPIE topped with BACON CHEDDAR BISCUITS

serves 6-8 servings 

 

 

2 chicken quarters

4 tablespoons butter

1/2 cup chopped onion

2 garlic cloves, minced

4 tablespoons flour

1 cup carrots, peeled and cut into pieces

16 ounces chicken stock

1 cup potatoes, peeled and cut into cubes

1/2 cup peas

2 tablespoons heavy whipping cream or milk

Salt and pepper, to taste

 

Biscuits

1/4 cup butter, cut into tablespoons

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup shredded cheddar cheese

2 tablespoons bacon, cooked and crumbled

1 tablespoon fresh chives, chopped

1/2 cup heavy whipping cream

For the pot pie: Fill an extra large pot with water. Bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 20-30 minutes or until the chicken is completely cooked through. Remove from the water. Let the chicken cool. Once it's cool enough to handle, shred the meat off of the bones, discarding skin and bones. Set aside shredded chicken.

 

Preheat oven to 425F degrees. Have a casserole dish ready.

 

In a Dutch oven or deep pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Stir in the flour until flour is completely coated. Slowly whisk in the chicken stock. Bring to a boil.

 

Once the stock is boiling, add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the shredded chicken then stir in the cream. Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.

 

For the biscuits: While the filling is baking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened. On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).

 

When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and chicken filling is bubbly.

 

 

bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), January 20, 2013

3487. LIMA BEANS and BACON with MARSHMALLOWS

1 lb. dry lima beans
3 tablespoons brown sugar
3 tablespoons butter
4 strips bacon
salt and pepper
1 dozen marshmallows

Soak the lima beans in cold water for 5-6 hours. Drain off this water and add boiling water to cover. Cook on a low flame for half an hour or until tender.

Melt the butter and add the sugar, then the seasoning. Turn the tender beans into a greased casserole, pour over the butter and seasoning. Lay the strips of bacon on the top. Bake with the cover on for about one hour in a warm oven (350ºF), add water if necessary. Remove the cover and put the marshmallows on top of the bacon. Brown under the broiler flame.

Serve in the casserole.


bacon recipe source: Chicago Evening American's A Book of Practical Recipes for the Housewife; Sarah Lohman, Four Pounds Flour, November 21, 2014

3486. GRILLED BACON-WRAPPED HOT DOGS

1 package hot dogs (any style)
an equal number of uncooked bacon strips to the number of hot dogs you have
2 toothpicks per hot dog (preferably un-colored)

Preheat grill to low (or build a low bed of coals on one side of the grill). Wrap a piece of bacon around each hot dog, starting at one end, fixing it in place with a toothpick skewered all the way through the bacon and hot dog, and spiraling it around the hot dog to the other end where another toothpick is pushed through to hold it in place. Repeat until all the hot dogs are wrapped in bacon.

Place the hot dogs on the hot, clean grill and let them cooking, turning and repositioning as necessary, until the bacon is chewy/crisp, or about 8 minutes.


bacon recipe source: Rebecca Lindamood, Foodie with Family (@foodiewithfam), June 27, 2014

3485. SWEET POTATO, KALE and BACON SCRAMBLE

serves two


6 eggs
4 strips thick cut smoked bacon
2 teaspoons olive oil
1/8 cup liquid (such as water, chicken broth, vegetable broth)
½ medium sized sweet potato, peel on, chopped into ¼- inch squares
¼ red onion, diced
2-3 stalks kale, stems removed and chopped, leaves chopped
toppings of your choice: cheese, guacamole, salsa, plain Greek yogurt

In a medium-sized skillet, heat about two teaspoons of olive oil on medium heat. Add the chopped sweet potato and onion and saute 3 or 4 minutes before adding a little liquid and covering. In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more and cover again. Repeat this several times until the sweet potato is soften, but still al dente. Add the chopped kale stems. Saute another 3 to 5 minutes and add additional liquid if necessary. Add the chopped bacon. Allow the bacon to cook to desired crisp. Add the kale leaves. Allow to steam for about 30 seconds before pouring the scrambled egg mixture evenly over the meat and veggies. This is where the technique comes in. Avoid the temptation to stir. Simply allow the skillet to sit 2 to three minutes. Then, using a wooden spoon or spatula, begin flipping sections of egg and veggies. Once all sections have been flipped over, everything to sit and cook another 2 or 3 minutes. Repeat the flipping. Continue doing this until the egg is no longer cooking to the skillet. Add salt to taste. Serve with your favorite toppings.


bacon recipe source: Julia Mueller, The Roasted Root (@RoastedRootFood), October 30, 2012

3484. MIZUNA and BACON PEPERONCINO

for 4 servings


16 oz. spaghetti
1 tablespoon salt
2 tablespoons olive oil
2 cloves garlic
5 pieces bacon
2 bunch mizuna
2 tablespoons soy sauce
red chili pepper as needed
cut seaweed as needed

Boil water and add salt, cook spaghetti until al dente. Slice garlic thin. Cut bacon in 1” portions and cut mizuna in 2” portions. Sautee sliced garlic and bacon with olive oil (1tbs.) in a pan. Add mizuna and cook briefly. Put spaghetti into the pan and dress with red chili pepper and olive oil (1 tablespoon). Top with sliced seaweed and enjoy slightly hot flavor.


bacon recipe source: Mitsuwa Marketplace

3483. CHICKEN and BACON-STUFFED RAVIOLI in BECHAMEL SAUCE

Ravioli dough
2 cups flour, plus extra for handling and rolling
1 teaspoon salt
1 egg
1/2 cup milk

Ravioli filling
1/2 lb boneless, skinless chicken breast, cut into strips
1 clove garlic, minced
4 slices of bacon
1/4 cup sherry wine (or chicken broth)
4 bay leaves
1/4 teaspoon thyme
1/4 teaspoon parsley
2 tablespoons bread crumbs
2 tablespoons grated parmesan cheese, divided
Salt and pepper, to taste
1 egg
1/4 cup heavy cream
1 tablespoons olive oil

Sauce
2 1/2 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon nutmeg

Make the filling. Over medium-high heat, fry the bacon until it is crispy. Drain on papertowels and set aside. In the same skillet, add the chicken and brown it. Add the garlic and sherry. Season with bay leaves, thyme, parsley, salt, pepper and breadcrumbs, stirring and cooking until the chicken is cooked through. Remove bay leaves. Pulse together all ingredients (including the bacon) in a food processor including the drippings. Add egg, cream, parmesan and olive oil. Pulse again. Chill before filling the ravioli.

Make the ravioli dough. Combine all dough ingredients, flour, salt, egg and milk. Knead dough over lightly floured surface. Roll out dough to 1/8-inch thickness. Using a glass, cut circles out of the dough.

Assemble the ravioli. Place about 1 tbsp of filling in the middle of a circle and wet the edges of the dough with water. Place another circle on top and push down edges together. Seal with tines of a fork. Repeat until there are no circles remaining. Cover and refrigerate until ready to cook.

Make the sauce. Melt butter in a medium pan over medium-low heat. Add flour, stirring until smooth. Cook over medium heating until it turns a light golden sandy color, about 5 minutes. Meanwhile, heat milk in a separate pan until it is just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, sitrring constantly. Season with salt and nutmeg. Remove from heat and set aside until ready to use.

While the sauce is cooking, boil water in a dutch oven. Place ravioli in boiling water and cook for about 4 minutes, stirring gently to avoid breaking. Remove ravioli with a slotted spoon.

Pour the Bechamel sauce over the ravioli.


bacon recipe source: Celeste's Cooking Creation (@CookingCreation), July 8, 2010

3482. BACON-ROSEMARY-RED BLISS POTATO HASH

yields 4 to 6 servings


2 1/2 pounds red bliss potatoes

Kosher salt and freshly ground black pepper
1 (8-ounce) package bacon, finely chopped
2 tablespoons finely chopped fresh rosemary leaves

Put potatoes in a large pot and cover with water by at least 3 inches. Add salt and bring to a boil over high heat. Reduce heat and simmer potatoes until fork tender, about 25 minutes.

Drain potatoes and return to pot to cool slightly. Roughly smash potatoes in pot with a masher or a large fork.

Heat a large nonstick skillet over high heat. Add the bacon and cook until bacon is crispy and has given up most of its fat. Lower the heat to medium-high, add the rosemary and season with salt and pepper. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes.

Pat down with a spatula so the potatoes are in an even layer. Season the top of the potatoes with salt and pepper.

Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes.

bacon recipe source: Dave Lieberman, "Wake Up Call," Good Deal with Dave Lieberman, Food Network

3481. ROASTED HALIBUT with RHUBARB-BACON JAM

makes four servings 


500 grams halibut (in 4 pieces)
1 teaspoon olive oil
1/4 teaspoon hot-red-chili flakes
1/4 teaspoon salt
500 grams asparagus, trimmed (about 1 bunch)
1 teaspoon olive oil
fresh pepper
4 bacon slices, finely chopped
2 cups rhubarb, chopped
1/3 cup brown sugar
2 tablespoons red-wine vinegar
1 tablespoon butter 

Preheat oven to 450F. Spray a large baking sheet with oil. Pat halibut dry with paper towels. Brush with olive oil and sprinkle with hot-red-chili flakes and salt. Arrange skin-side down on 1 side of prepared sheet. Toss a bunch trimmed asparagus with olive oil on other side of baking sheet. Season with fresh pepper. Roast in center of oven until a knife tip inserted into thickest part of fish and held for 10 seconds feels warm, about 10 minutes.

Cook bacon slices in a medium frying pan over medium-high, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Drain and discard fat. Return pan to medium. Add chopped fresh rhubarb, brown sugar and red-wine vinegar. Cook until rhubarb starts to break down and sugar dissolves, about 3 minutes. Stir in butter and bacon and gently boil until sauce is thickened, about 8 minutes. Drizzle sauce over halibut.


bacon recipe source: Chatelaine (@Chatelaine), One Mount Pleasant Rd, 8th Floor, Toronto, ON M4Y 2Y5 Canada, June 4, 2014

3480. BLUE CORN FRIED CHICKEN with ANCHO HONEY and BUTTERMILK-BACON SMASHED POTATOES

yields four servings


Chicken

1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
Peanut oil
Salt and freshly ground pepper
3 cups all-purpose flour seasoned with salt and pepper
4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
2 cups blue cornmeal, seasoned with salt and pepper

Ancho-honey sauce
1 cup honey
2 tablespoons ancho chile powder

Buttermilk-bacon potatoes 

2 pounds red bliss potatoes, skin on and boiled
3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed to a paste
1/2 cup cooked bacon, crumbled
Salt and freshly ground pepper

For the chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.

For the ancho-honey sauce: Mix all ingredients together until blended.

For the buttermilk-bacon potatoes: Combine all ingredients in a medium bowl and smash, don't puree.

bacon recipe source: Bobby Flay, "Chicken & Honey," Hot off the Grill with Bobby Flay, Food Network

3479. GEMELLI with BUTTERNUT SQUASH and BACON

yields 4 main course portions or 6 appetizer portions


1/2 medium yellow onion, diced fine
3 tablespoons butter
3 oz bacon, cut into 1/4″ pieces (approx. 2-3 slices of bacon)
1 3/4 lb butternut squash, peeled, seeded and diced into 1/2″ cubes
1 cup water
salt and pepper to taste
1 lb gemelli
3 oz medium aged pecorino cheese, medium grated

Bring a large pot of water (about 6 quarts) to boil for the pasta.

Cut the ends off the squash, cut in half, then peel, either with a peeler or sharp paring knife. Cut in half again, lengthwise, remove the seeds and dice.

Dice the onion and chop up the bacon.

Add the butter to a large saute pan and add the diced onion. Cook over medium heat until golden brown. Add the bacon and cook until it starts to crisp, about 2-3 minutes. 

Add the squash and season with salt and pepper. Add the 1 cup of water, stir to combine and cover with a lid for 8-10 minutes until the squash is soft. Check after 5 minutes and make sure all the water has not cooked away. If it has, and the squash is still hard, add more water in 1/4 cup increments until the squash is soft enough to mash with the back of a spoon.

When the water for the pasta comes to a rolling boil, add 2 tablespoons salt and the pasta. Cook until it is al dente, and before draining, reserve about 1/2 cup of pasta water. Drain.

Add 1/4 cup of the reserved pasta water to the sauce, smashing the butternut squash with the back of a large spoon. If it seems too thick, add the other 1/4 cup. Toss the sauce with the cooked pasta and the grated cheese and serve.


bacon recipe source: Kristina Johnson, Former Chef, January 5, 2010; adapted from Thirty Minute Pasta by Giuliano Hazan

3478. POTATO-BACON BREAKFAST TACOS with MONTEREY JACK

makes four servings 


4 ounces bacon (about 6 slices), cut into 1/2" pieces 
1 large russet potato, peeled, cut into ¼" pieces 
Kosher salt, freshly ground pepper 
8 6" flour tortillas, warmed 
8 large eggs 
2 tablespoons unsalted butter 
Monterey Jack or cheddar, shredded (for serving) 
1 avocado, sliced (for serving) 
Hot sauce (for serving)

Cook bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet).

Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10–12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.

Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.

Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.


bacon recipe source: Bon Appétit, May 2014

3477. CHICKEN and BACON FLORENTINE

yields 1 serving


6 slices bacon, chopped
1/2 cup shredded Parmesan cheese (or Asiago cheese)
4 boneless, skinless chicken breast halves (about 1 lb.)
1/2 cup sliced green olives
1 jar tomato & basil pasta sauce
1 bag (9 oz.) baby spinach leaves
1 clove garlic

Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside.

Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.

Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.

Evenly spoon hot sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.


bacon recipe source: Bertolli (@Bertolli)

3476. EGGS BENEDICT with BACON, AVOCADO HOLLANDAISE and HARISSA

makes two servings


For the avocado hollandaise sauce:
1 medium avocado
1/4 cup lemon juice (~1 lemon)
salt to taste
water

For the egg benedict:
4 slices bread or 2 english muffins, lightly toasted
4 tablespoons harissa (optional)
8 strips bacon
4 eggs, cracked
cayenne to taste

For the avocado hollandaise sauce: Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency.

For the egg benedict: Cook the bacon. Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs. Divide the bacon between the toast, spread on the harissa, top with the poached eggs and a dash of cayenne to taste.


bacon recipe source: Kevin Lynch, Closet Cooking, May 14, 2014

3475. POLLOCK with BACON and SEAWEED CONSOMME

serves four 


For bacon & seaweed consommé
2 3"x5" pieces konbu seaweed
6 cups spring water
1/2 lb. applewood smoked slab bacon

For pickled wild mushrooms
1/4 cup sherry vinegar
1/2 cup water
1 teaspoon kosher salt
3 tablespoons sugar
1/2 cup wild mushrooms

For turnip purée
1 large turnip
Salt (to taste)
Water (enough to cover turnip in pot)
Butter (to taste)

For pollock
4 5-oz. pollock filets
Salt and pepper
2 cups wondra flour
2 tablespoons olive oil

Prepare bacon & seaweed consommé: Rinse the konbu seaweed in water, then rip it into strips and place it in a pot over medium heat, with enough water to cover it thoroughly. Cut the bacon into approximately 2" squares and add to the pot. Bring to a boil, then reduce to a simmer and let cook. After 5 minutes, remove konbu from the pot. Let the bacon continue to cook for 30-45 minutes. Remove the bacon from the pot, then put the liquid in the refrigerator for a few hours, or until the fat has solidified. Remove and discard the layer of fat. The remaining liquid is the consommé.

Prepare pickled wild mushrooms: Combine vinegar, water, salt, and sugar in a pot and stir until combined. Bring to a boil. Pour into bowl of mushrooms and let sit for 45 minutes.

Prepare turnip purée: Peel and chop the turnip and place in a pot with salt. Cover with water and bring to a boil, then reduce to a high simmer and cook until the turnips offer little resistance, if any. Drain and mash the turnip (put into a blender for smoother texture) and season with more salt and butter. Serve warm.

Prepare pollock: Sprinkle salt and pepper on pollock filets. Coat skin side of filets with Wondra flour. Add a thin layer of olive oil to hot pan, then place the pollock filet in, flour-side down. Do not touch it; let it sit and cook. Sear the fish for 4-5 minutes in a hot pan, or until it is roughly 80% cooked through.

To Serve: Place a small mound of turnip purée in bowl (or plate with rounded edges that will not let the consommé spill over). Place the cooked fish on top and garnish with the pickled mushrooms. Pour a few tablespoons of warm consommé onto the plate over the fish.





bacon recipe source: Chef Rich Garcia, for Neighborhood Kitchens, WGBH, 1 Guest Street, Boston, MA 02135; Renaissance Boston Waterfront Hotel, 606 Congress Street, Boston, MA

3474. TOBAGO PEPPER and BACON JAM

1.5 lbs. Tobago peppers
1/4 cup whole grain mustard
2 yellow onions, diced small
2 cups white balsamic vinegar
1/2 cup brown sugar
1 tablespoons chopped garlic
2 oz. peeled ginger
3 tablespoons honey
1/2 cup cider vinegar
1 cup orange juice
1/2 cup pineapple juice
1 lb. sliced bacon

Wash and clean the Tobago peppers. Keep the seeds. Chop peppers in a food processor or by hand if time permits. Combine white balsamic vinegar and the peppers. Add the whole grain mustard, diced onions, brown sugar, garlic, ginger, honey, cider vinegar, orange and pineapple juice, and let marinate for 24 hours.

The next day, slice the bacon in 1/2-inch sections, and sautee until almost crispy. Dump marinated pepper ingredients over the sauteed bacon. Simmer slowly until the liquid is reduced by half and the ingredients have a syrup-like consistency.

Remove from heat. Cool and refrigerate for future use. Use this jam as a marinade for meat or for adding a little something extra to an appetizer.


bacon recipe source: Chef Serge Falcoz-Vigne, 518 West, 518 West Jones Street, Raleigh, NC 27603; Kaitlyn Goforth, Deep South Magazine, October 8, 2014

3473. TEQUILA-SPIKED BACON TUNA BURGERS with FOUR CHILES

2 tablespoons ground California (dried Anaheim) chilies

1 tablespoon ground dried guajillo chilies
1 tablespoon ground pasilla (dried chilaca) chilies or ground ancho (dried poblano) chilies
2 teaspoons kosher salt, in all
1 teaspoon freshly ground black pepper
2 pounds sashimi-grade yellow fin tuna steaks or medallions
1/2 cup chopped cilantro, in all, plus six sprigs for garnish
4 cloves garlic, minced, in all
1/4 cup plus 2 tablespoons good quality tequila, in all
2 tablespoons fresh lime juice, in all
2 tablespoons toasted sesame oil, in all
2 tablespoons minced shallot
1 ripe California avocado
12 slices center-cut bacon
1/2 cup heavy cream
1 cup shredded Queso Chihuahua or Monterrey Jack cheese
2 roma tomatoes (preferably vine-ripened), seeded and chopped
1 4.5 oz. can chopped mild green chilies
Canola oil
6 kaiser rolls

Combine well in a small bowl the ground chilies, 1 teaspoon of the salt, and the pepper.

Cut the tuna into rough cubes equal to its thickness. Pulse tuna in a food processor until it has the look of ground beef. Depending upon the size of the food processor, this may require two batches. Transfer tuna to a large bowl and combine with 1/2 of the ground chile mix, 1/2 teaspoon of the salt, 1/4 cup of the cilantro, 2 cloves of the minced garlic, 2 tablespoons of the tequila, 1 tablespoon of the lime juice, 1 tablespoon of the toasted sesame oil, and the minced shallot. Form 6 patties, approximately 1 inch thick. Transfer to a plate and refrigerate for at least 30 minutes.

Halve and pit the avocado. Carefully scoop the halves out of the rind with a large spoon. Slice each half lengthwise into (at least) 9 thin slices. Place slices in a shallow bowl and sprinkle with the remaining 1/2 teaspoon of salt and 1 tablespoon of lime juice. Gently toss the slices to coat, cover, and set aside.

Preheat the remaining 1 tablespoon of toasted sesame oil in a heavy-bottomed skillet on a side burner or directly on the grill racks over medium heat. Spread the remaining 1/2 of the ground chile mix on a plate and press the bacon slices into it, coating both sides. Fry the bacon in the skillet until crisp, turning at least once. Do not char. Transfer bacon to a paper towel to drain. Remove skillet from heat. Carefully tilt skillet and soak up any pooled bacon grease with a handful of paper towels, leaving a thin coating of bacon grease (about 1 tablespoon) and all browned bits (fond) from the bacon and chilies. Add the remaining 1/4 cup of tequila to the pan and ignite the tequila with a long lighter or match. Gently shake the pan until the alcohol burns out. Return the pan to the heat and add the heavy cream and the remaining 2 cloves of minced garlic. Bring to a boil and whisk until thickened, about 5-7 minutes. Pan sauce should be a rich orange color. Remove skillet from the heat. Stir in remaining 1/4 cup of cilantro, the shredded cheese, the tomatoes, and the canned green chilies. Cover and set aside.

Preheat grill over medium-high heat. Brush racks with canola oil. Brush tuna burgers on both sides with canola oil. Grill tuna burgers 2 1/2 minutes per side for medium rare. Remove to a plate and loosely cover with foil.

Brush bun faces with canola oil. Toast on grill. Do not allow to char.

With a rubber spatula, spread the pan sauce on the inside faces of the bun bottoms and tops. Divide avocado slices among bun bottoms, 3 slices per burger. Place the burgers on the avocado slices. Place 2 bacon slices in an X on each burger. Halve the burgers and secure with toothpicks. Garnish with cilantro sprigs. 


bacon recipe source: Sutter Home Family Vineyards, 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

3472. BAKED BACON-WRAPPED SEA BASS stuffed with ONIONS

for one fish


1 sea bass fish
several thin slices bacon
2 medium onions
1 lemon
fresh dill for garnish
fresh parsley for garnish
salt and pepper to taste
sunflower oil

Clean and gut the sea bass. Then add salt, pepper and sprinkle with lemon juice. Cut the onions in half rings, chop the greens and stuff the sea bass with it. Wrap all the fish with bacon and fry in a little bit of vegetable oil in a frying pan on both sides. This is necessary so that the bacon becomes crispy. At this time, preheat the oven up to 180C (355F) (with convection). Next, tightly wrap the fish in foil and bake for 30 minutes. After this time, take out the package with fish, unfold and serve sprinkled with greenery.


bacon recipe source: Mike Yarmish, Foodienarium, May 16, 2013

3471. MAPLE-BACON-WAFFLE BREAD PUDDING

serves 8-10 

 

 

8 cups 1" waffle pieces 

6 large egg yolks 

1-1/2 cups whole milk 

1 cup heavy cream 

1/2 cup pure maple syrup 

1 teaspoon pure vanilla extract 

1/2 teaspoon kosher salt 

10 slices center cut bacon, cooked until somewhat crisp, broken into pieces 

1 tablespoon butter, melted (plus more for buttering dish) 

 

Preheat oven to 350 degrees. Make homemade waffles. Cut into bite-sized pieces and place on a baking sheet. Bake in the oven for 15 minutes to crisp them up. Remove and turn oven temperature up to 375 degrees.

 

Meanwhile, in a large bowl combine egg yolks, milk, cream, syrup, vanilla and kosher salt. Mix well until combined. Add crisped waffle pieces and bacon. Stir mixture together until waffles pieces are coated with the egg mixture. Let sit for 30 minutes, stirring several times.

 

Pour mixture into a buttered 8 x 8 baking dish and press down until it fits. Cover with foil and bake for 50 minutes. Remove foil during last 20 minutes of baking. Remove from the oven and brush top with melted butter. Serve warm.

 

 

bacon recipe source: Cathy Pollak, NoblePig.com (@noblepig), June 6, 2013

3470. BACON JAM with BOURBON, MAPLE, and ESPRESSO

makes 3-4 cups of bacon jam


2 lb. extra thick cut bacon
2 extra large Spanish/red onions, quartered and sliced in thick strips
2 teaspoons cayenne
1 cup maple syrup
2 double-shots espresso (4 shots total)
1/4 cup bourbon (or whisky)
1 tablespoon balsamic vinegar

Cut bacon into small strips (about 1/5th an inch across).

Place all the bacon into a large pot and cook over medium-high, stirring often. Avoid crisping the bacon but cook until it gains color. Depending on your pot this could take 15-25 minutes.

Use a slotted spoon and remove the bacon from the pan/pot. Drain all fat into a bowl and turn heat to medium high. Add 2 tablespoons of bacon fat back into pot and wait a few minutes. Store extra fat in a jar and use it for frying and/or conditioning your cast iron pots.

Add onions and cayenne to pot, turn to medium and cook, stirring, for 10 minutes.

Add maple syrup, espresso, bourbon and bacon to the pot and return temperature to medium-high.  simmer, stirring every few minutes until sauce reduces and turns into a thick sauce (enough to coat the bacon without dripping off the spoon).

Add balsamic at end, stir to incorporate.

Place in a jar and store in the fridge for up to a week.


bacon recipe source: Joel MacCharles, Well Preserved (@WellPreserved), April 30, 2014

3469. CHOCOLATE-BACON CUPCAKES with DULCE DE LECHE FROSTING

For the candied bacon:

1/4 cup packed light brown sugar

1 tablespoons granulated sugar

1 teaspoons unsweetened Dutch-process cocoa powder

6 slices bacon, cut in half

 

For the cupcakes:

5 tablespoons vegetable oil

1/4 cup brewed espresso or coffee

1/4 cup packed light brown sugar

1/3 cup unsweetened Dutch-process cocoa powder

4 ounces milk chocolate, chopped

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

 

For the frosting:

1 cup jarred dulce de leche

8 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

sea salt, for topping

 

Make the candied bacon: Preheat the oven to 350F and set a rack on a foil-lined baking sheet.

 

Whisk the brown sugar, granulated sugar and cocoa powder in a medium bowl. Toss the bacon in the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop 3 pieces of bacon; set aside. 

 

Make the cupcakes: Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a large microwave-safe bowl and microwave until hot, about 2 minutes. Whisk until smooth, then set aside to cool, about 15 minutes.

 

Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl. Add the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth. Add the flour mixture and continue whisking until combined.

 

Line a 12-cup muffin pan with paper liners. Divide the batter among the cups, then sprinkle with the chopped bacon. Bake until the cupcakes spring back when lightly pressed, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely. 

 

Make the frosting: Beat the dulce de leche, cream cheese and vanilla in a large bowl with a mixer on medium speed until combined. Top the cupcakes with the frosting. Chop the remaining 3 slices of bacon and place on top of the frosting. Sprinkle sea salt over the frosting.

 

 

bacon recipe source: Amanda, Fake Ginger (@fakeginger), October 31, 2014; adapted from Food Network Magazine

3468. ROASTED STRIPED BASS with BACON, MUSSELS, and SHRIMP

yields six servings


2 tablespoons good olive oil

1 cup chopped yellow onions
2 ounces bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup Pernod, optional
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F.

Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.

Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve. 


bacon recipe source: "Friends of Friends" episode, Barefoot Contessa; Food Network

3467. SWEET POTATO TAMALES with BACON

makes about 25 appetizer-size tamales


4 pounds sweet potatoes
4 tablespoons butter
1/2 cup dark brown sugar
1/2 teaspoon cinnamon (optional)
6-8 pieces of bacon
2 1/4 cups masa harina
1/2 cup melted butter or lard (or reserved bacon fat)
2 cups chicken broth
1/2 cup golden raisins
Salt and pepper to taste
About 30 dried corn husks for wrapping tamales

Preheat the oven to 350 degrees. Lightly oil a baking sheet. Place corn husks in a bowl and cover with warm water to soften them.

Slice the sweet potatoes in half lengthwise. Melt the 4 tablespoons butter. Stir 4 tablespoons (half) of the brown sugar into the melted butter. Stir in the cinnamon (optional).

Place the sweet potato halves on the baking sheet with the cut sides facing upwards. Brush the cut halves of the sweet potatoes with the melter butter and sugar mixture.

Bake sweet potatoes until they are very soft when pierced with a fork, about 45 minutes to an hour. Remove from the oven and let cool.

While the potatoes are baking, cook the bacon: Place the bacon slices (working in batches if necessary) in a heavy skillet and heat over medium heat. Cook until bacon is browned and crispy, turning at least once. Drain bacon slices on paper towels, then finely chop.

Pour excess bacon fat out of the skillet and strain into a heat proof glass or bowl. Reserve bacon fat for tamale dough, if desired. (I prefer to use butter because the bacon fat gives a lot of bacon flavor).

Slice the onion into thin slices and add to the skillet with a bit of the bacon fat. Cook onions over slowly over low heat, until they are browned and sweet. Remove onions to a bowl, and stir in the raisins and the chopped bacon.

Prepare the masa: Add the masa harina to a large bowl. Once the sweet potatoes are cool enough to handle, scoop out the inside of the potatoes (discarding the skins) and add to the bowl. Mix well with a potato masher. Add the melted butter or lard (or reserved bacon fat) and the chicken stock, mixing well. Stir in the remaining brown sugar. Season with salt and pepper to taste.

Drain the corn husks and pat dry. Tear a few of the corn husks lengthwise into strips.

Place a corn husk down on a flat surface. Spread 1-2 tablespoons of the masa into a 2 1/2 inch square in the middle of the corn husk. Add some of the onion mixture to the middle of the masa. Fold the sides of the corn husk in slightly to close the filling over the onions, then unfold them. Fold the pointed end of the husk up over the filling. Fold in the sides, one over the other. Tie at the top with a strip of corn husk. Repeat until masa and/or filling run out (I can never manage to use them up equally).

Place a steaming basket or colander inside of a large pot. Fill the colander with the tamales. Fill the pot with water, keeping the water level below the tamales. Cover the tamales with a towel and then the pot lid. Heat the water to boiling, and steam the tamales for 45 minutes to an hour. Check the water level from time to time and add more water as needed.

Let tamales cool for 10 minutes or so before serving. Tamales can be reheated in the microwave, or briefly re-steamed.


bacon recipe source: Marian Blazes, South American Food Expert, South American Food/About.com

3466. SWISS CHARD, PINTO and BACON BURRITOS

serves two 


2-3 strips bacon, diced
2-3 Swiss chard leaves, chopped
16 oz can pinto beans, drained
a few dashes dried epazote
a few dashes Hawaiian pink sea salt, or to taste
a few dashes crushed Aleppo pepper, or to taste
2-3 tablespoons sour cream
2 large tortillas
1/3 cup crumbled cotija cheese
optional add-ins: avocado, salsa, hot sauce, etc.

Add the diced bacon to a large, heavy pan, and cook over medium heat until it just begins to brown. Add the chopped Swiss chard and sauté with the bacon until soft and wilted. Stir in pinto beans, salt, epazote and Aleppo pepper. Cook and stir until the beans are hot and everything is mixed together. Spread 1-2 tablespoons sour cream onto each tortilla, cover each one with half the pinto and chard mix, and sprinkle each one with half of the crumbled cotija. Roll it all up!


bacon recipe source: dramatic pancake (@dramaticpancake), May 6, 2013

3465. KALE, KOHLRABI and MINT STIR FRY with BACON and FRIED EGG

2 bacon slices, diced
2 bunches Lacinato (Italian) kale, thinly sliced into ribbons
1 bulb kohlrabi, peeled and thinly sliced into ribbons
Juice of 1 lemon
⅓ cup coarsely chopped fresh mint
1 tablespoon (or more) fish sauce
olive oil
2 eggs

Heat a large skillet over medium-high heat until hot. Add deiced bacon; cook and stir until bacon is crisp. Remove bacon from skillet. Remove all but 1 tablespoon bacon grease from pan. Add kale and kohlrabi ribbons to hot grease; cook and stir just until wilted, about 3 minutes. Meanwhile, heat a skillet over medium heat until hot. Add olive oil. Crack eggs into hot oil and fry to desired doneness. Remove kale mixture from heat and stir in bacon, lemon juice, mint, and fish sauce. Season to taste with salt and freshly ground black pepper. Divide kale mixture between two serving plates. Top each plate with fried egg and serve.


bacon recipe source: Marissa, Pinch and Swirl (@pinchandswirl), February 16, 2014

3464. BACON CONFIT with CHILES and PICKLES

yields 4-6 servings 


Bread-and-Butter Pickles
1 cup apple cider vinegar
3/4 cup sugar
1/2 cup water
1/4 cup sliced white onions
2 tablespoons salt
1 tablespoon sliced jalapeño
3/4 teaspoon turmeric
3/4 teaspoon yellow mustard seeds
1 whole clove
2 Kirby cucumbers, cut into 1/8-inch-thick slices

Pickled Chilies
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons pickling spice, wrapped in cheesecloth and tied with string
2 Fresno chiles, seeded and cut into 1/8 inch thick slices
 
Bacon Confit
2 cups duck fat

1/2 pound slab bacon, cut into 1/2-inch slices

1 shallot, peeled

1 small sprig rosemary

1 large garlic clove, peeled

1 small bay leaf

1 whole clove
1 bunch Thai basil or regular basil

Make the bread-and-butter pickles: combine the apple cider vinegar, sugar, water, onions, salt, jalapeño, turmeric, mustard seeds, and clove in a saucepan. Bring to a boil over high heat. Pour over the sliced cucumbers in a heatproof bowl. Let cool and refrigerate for at least 1 day.

Make the pickled chiles: combine the water, wine, white wine vinegar, salt, sugar, and pickling spice in a saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Pour over the chiles in a heatproof bowl and let stand at room temperature for 1 hour. 

Make the bacon confit: preheat the oven to 210ºF. Put the duck fat in a small, ovenproof pot and melt over low heat. Add the bacon. (It should be submerged in the fat). Add the shallot, rosemary, garlic, bay leaf, and clove. Bring to a simmer over medium heat. Cover and place in the oven. Cook until the bacon is tender when pierced with a knife, about 1 hour. 

When the bacon is done, remove it from the fat and cut into 1/2-inch pieces. 

While the bacon is still warm, place each piece on a skewer. Finish each skewer with a slice of bread-and-butter pickle, a pickled chile, and a basil leaf.


bacon recipe source: Ty Kotz, Topping Rose House, One Bridgehampton, Sag Harbor Turnpike, Bridgehampton, NY 11932; James Beard Foundation, 167 West 12th Street, New York, NY 10011

3463. BACON-BASIL PESTO and CHICKEN PIZZA

serves 2-4 


Dough:

1 cup water
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
1 teaspoon salt
2 1/2-3 cups all purpose flour

Pesto sauce:
2 cups basil leaves
2 cloves garlic
1/3 cup bacon
1/2 cup Parmesan cheese
1/4-1/2 cup olive oil

Additional ingredients:
Whole milk mozzarella, shredded
1 chicken breast
2-3 slices bacon
Ground black pepper

Prepare dough: In a measuring cup, combine warm water (115-120°F) with active dry yeast and sugar. Allow yeast to proof.

Meanwhile, in the bowl of a stand mixer, add 2 1/2 cups of all purpose flour and salt. When yeast is ready, turn mixer on low and slowly drizzle in liquid. Increase mixer speed and continue mixing until dough comes together. Add additional flour as needed until dough no longer sticks to the sides of the bowl. Transfer to a lightly greased bowl, cover and allow to rise in a warm location for at least one hour.

In a medium skillet, cook 6-7 slices of bacon (or more as desired). Finely chop of half of the bacon for the pesto sauce, while reserving the rest for topping. In the same skillet, cook chicken breast over medium heat until cooked through. Shred chicken and set aside.

Add basil leaves and garlic to a food processor. Blend together until only fine pieces remain. Add Parmesan cheese. Blend until combined. With food processor running on low, slowly drizzle in enough olive oil until a spreadable consistency is reached. Transfer mixture to a small bowl. Stir in bacon.

Lightly grease a baking sheet with olive oil. Gently stretch and shape dough to desired size. Add to a cold oven. Heat oven to 425°F. When oven is ready, remove pizza crust.

Spread bacon-basil pesto sauce in an even layer. Top off with shredded mozzarella, followed by bacon, chicken and finally a sprinkle of ground black pepper.

Bake pizza for 15-20 minutes or until desired crispness is reached. Slice and serve.


bacon recipe source: Rachel Currier, Baked by Rachel (@bakedbyrachel), December 13, 2013