3523. BACON and PEPPER INFUSED VODKA

serves twenty


2 slices cooked bacon
1 serrano pepper, halved
1 habañero pepper, halved
1 chili pepper, halved
32 ounces vodka

Combine all ingredients in a jar, cover with a lid and let sit in a cool, dark place for 48 hours. Strain, using a coffee filter and/or strainer. Serve with bloody marys.


bacon recipe source: Megan Porta, Pip & Ebby (@pipandebby), January 25, 2011

3522. BABY BOK CHOY with BACON, ONION and BUTTER BEANS

yields four servings


4 slices bacon, cut into 1/4-inch pieces (about 4 ounces)

1 pound baby bok choy (about 4 heads)
1/2 onion, thinly sliced
One 15-ounce can butter beans, drained and rinsed
1 tablespoon white balsamic vinegar
Kosher salt

Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.

Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.

Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

bacon recipe source: Food Network Kitchen (@foodnetwork)

3521. MUSHROOM CAPPUCCINO with SAVORY BACON CREAM and PIMENTON MUSHROOM CRISPS

yields eight servings


4 tablespoons butter

1/2 cup leeks, white parts only, sliced

1/2 cup onion, chopped

1 each garlic clove, minced

1 1/2 cup crimini mushrooms, sliced

1 1/2 cup oyster mushrooms, sliced

1 cup shiitake mushrooms, no stems, sliced

3/4 cup sherry, dry

1/4 each thyme bunch, leaves only

1/2 each tarragon bunch, leaves only

1/8 cup cornstarch, dissolved in ¼ cup of water

4 1/2 cups chicken stock (or vegetable stock)

1/2 cup cream

1 teaspoon cocoa powder, ground cinnamon or mushroom powder

Savory bacon cream

3/4 cup cream, 38%

2 each apple smoked bacon slices, cut in 1” strips

Pimentón mushroom crisps
1 pound portabella mushrooms

Olive oil, for brushing

Pimentón, to taste

Kosher or sea salt, to taste


Mushroom cappuccino: Caramelize shitake mushrooms in butter. Deglaze pan with ¼ cup of sherry. Add leeks, onion, and garlic and cook about 8 minutes, until the onion is transparent. Add more sherry if needed to maintain texture and moisture. Meanwhile, heat cream and chicken stock separately. In a separate pan, sauté remaining mushrooms in batches until they are golden and wilted. Lightly salt them to increase release of their liquids. Deglaze sauté pan with sherry or some of the chicken stock to dissolve brown particles stuck on bottom. Add sautéed mushrooms to shitake and onion mixture with fresh herbs. Mix in hot stock and bring to a simmer, stirring often. Reduce heat to medium low and simmer until mushrooms are tender, about 20 minutes. Add hot cream and season with salt and pepper. While stirring, add cornstarch mixture to thicken, if needed. Working in batches, purée soup in a blender or processor until it is smooth. Return soup to pot. This soup can be prepared ahead of time by covering it and refrigerating it. It can be reheated over low heat before serving.

Savory bacon cream: Combine cream and bacon, place in double boiler for 30 minutes. Strain and chill below 36°F. Remove any firm bacon fat from surface.Using hand held wire whisk, beat cream to a soft peak. Keep it cold until serving.
 
Pimentón mushroom crisps: Preheat oven to 400°F.Hold mushrooms by stems and, using a sharp slicing knife or mandoline, slice each mushroom cap crosswise or horizontally into thin, almost translucent, slices. Reserve stems for another dish. Lay out mushrooms in a single layer on sheet pan (you may require more than one). Brush each mushroom with olive oil and sprinkle with pimentón. Bake for about 15 minutes, until golden brown. Season with salt, place on a paper towel to drain and serve.

For each serving, to order: Ladle soup into coffee cups or small glasses. Place dollop of bacon cream over soup. Top with cocoa powder or mushroom powder and garnish with a few mushroom crisps.




bacon recipe source: Chef Lars Kronmark, Culinary Institute of America, St. Helena, CA; Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, CA 95134

2880 Zanker Road, Suite 203 San Jose, CA 95134

2880 Zanker Road, Suite 203 San Jose, CA 95134

3520. GARLIC-BACON POT ROAST with PURPLE CARROTS

serves six


3-4 lb chuck pot roast
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons fresh cracked black pepper
8 slices applewood-smoked bacon, diced
2 large onions, coarsely chopped
8 cloves garlic, smashed
1 (32oz) container of beef stock
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons fresh rosemary, chopped
4 carrots
8 small red-skinned potatoes, quartered
1 celery stalk

Pre-Heat the oven to 325º. Trim the fat from the meat, pat dry with a piece of paper towel (this helps the roast caramelize faster). Season the meat generously with salt and fresh cracked pepper. In a large oven safe plan or dutch oven heat oil until hot then carefully transfer the seasoned pot roast to the hot pan. Brown the roast on all sides to seal in the moister and flavor. Once you have all the sides browned transfer to a plate.

Add the chopped bacon into the hot pan with the caramelized bits from the pot roast. Cook the bacon until crisp then remove the bacon and set aside with the pot roast.

Into the same pan you have been using add the onions and smashed garlic. Use a wooden spoon to scrape all of the caramelized bits from the bottom of the pan as you cook the onions and garlic. Cook the onions and garlic until they are tender and you see caramelization on them about 5 min.

Return the pot roast and bacon to the pan with the onions and garlic. Add the broth, Thyme, and rosemary to the pot. Bring to a boil. Cover; transfer to the oven. Bake for 1¾ to 2 hours.

Add the carrots, potatoes and celery stalk. Cover; bake 45 minutes more until the carrots and potatoes are tender. At this point your pot roast should be fork tender and your mouth should be watering.

Remove the pot roast, carrots, and potatoes from the au jus, set aside on a platter and cover with foil to keep warm. This also allows the juices to go back into the roast so that it is juicy and tender. Next skim the fat from the liquid and strain it to remove any bits. Return the liquid to the stove, bring to a boil uncovered for 15 min to reduce. We are looking to have a slightly thickened gravy. If you didn't want to wait for the Au Jus to thicken you could always cheat and add a bit of corn starch and water to thicken it quickly.

Slice the roast and then serve with the vegetables, reserved bacon bits and luscious gravy. Top with a bit of the fresh thyme and rosemary.


bacon recipe source: {Sassy} Southern Yankee (@SasySouthrnYank), February 23, 2014 

3519. CHEDDAR BACON CHICKEN TENDERS

1 egg
garlic salt, to taste
onion salt, to taste
pepper
½ cup plain panko bread crumbs
½ cup finely shredded cheddar jack cheese
3 oz cooked real bacon crumbles
1 package (14 oz) uncooked chicken tenders (not breaded)
sour cream ranch dip, for serving (optional)

Heat oven to 400°F. Spray roasting grill pan with cooking spray. Season each chicken tender with garlic salt, onion salt, and pepper. In shallow bowl, beat egg. In large bowl, place bread crumbs, cheese, bacon, and additional garlic salt, onion salt, and pepper. Dip chicken into egg. Press each chicken tender in the bread crumb mixture and coat the entire tender. Place chicken tenders on sprayed roasting grill pan. Spray the tops of the chicken tenders with cooking spray. Bake 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown.


bacon recipe source: Real Housemoms (@RealHousemoms), July 22, 2013

3518. HOMEMADE CARAMEL POPCORN with BACON

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

2 tablespoons vegetable oil
3/4 cup unpopped popcorn
1 cup (2 sticks) unsalted butter
2 cups light brown sugar, lightly packed
1/2 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract

Preheat the oven to 250ºF.

In a large sauté pan set over medium-low heat, cook the bacon until a majority of the fat has rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate and reserve the bacon drippings.

Add 1 tablespoon of the reserved drippings, plus the vegetable oil, to a large stock pot over medium heat.

Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for 1 minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. (It may take up to 5 minutes for all of the popcorn to pop.) Transfer the popcorn to a large bowl, sprinkle in the cooked bacon pieces, tossing to combine, and set the bowl aside.

Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract. (The caramel will bubbly vigorously once you add the vanilla.)

Immediately pour the caramel over the popcorn, stirring to coat the popcorn and bacon.
Transfer the coated popcorn into two 9x13-inch shallow baking pans.

Bake the caramel corn for 1 hour, stirring every 15 minutes.

Remove the caramel corn from the oven and spread it onto a parchment paper-lined baking sheet to cool completely before breaking it into pieces and serving.


bacon recipe source: Kelly Senyei, Just a Taste (@justataste), February 5, 2014

3517. ESPRESSO POUND CAKE with MAPLE BACON ICING

1 1/2 cups all purpose flour

1 tablespoons double dutch cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoons salt
12 tablespoons (1 1/2 sticks) butter, softened
1 1/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup strong espresso, cooled

for the maple bacon icing:
1/2 teaspoon whole milk
3 tablespoons pure maple syrup
1/4 teaspoon maple extract
1 1/2 cups powdered sugar
8 strips center cut bacon, cooked and crumbled

Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.

In stand mixer, beat together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and mix until combined.

Add half flour mixture and half espresso. Mix. Add remaining flour mixture and espresso and mix until smooth and no large lumps remain.

Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 45 minutes and then remove from pan.

Then, in a small bowl whisk together milk, pure maple syrup, and maple extract. Add powdered sugar, whisking until smooth. Slowly pour on top of the cooled poundcake and sprinkle with crumbled bacon. Serve immediately.


bacon recipe source: Jessica Segarra, The Novice Chef (@TheNoviceChef), July 18, 2012

3516. SPICED PUMPKIN and BACON TOASTED MARSHMALLOW CUPCAKES

The cake:
1 box spice cake mix
1 can pumpkin puree (15 oz.)
2/3 cup milk
1/3 cup brewed coffee, cooled
1/3 cup finely chopped bacon

The marshmallow frosting:
8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons bourbon vanilla extract

The cake:
Mix the cake mix and the puree until combined. Slowly add the milk, then coffee and mix until well combined. Fold in the chopped bacon. Spoon into 20-24 cupcake liners. Bake at 350° for 18 minutes. Cool completely.

The marshmallow frosting:
Place the cooled cupcakes on a baking sheet (they can be touching) and set them aside.

Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Using a stand mixer or hand mixer, whisk for 1 minute on medium speed. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.

Transfer the frosting to a large piping bag fitted with your preferred piping tip and pipe onto the cupcakes. Broil until the tops are starting to brown, about 20 to 30 seconds—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch). In my oven, it took 1-2 minutes, so be sure to keep an eye on them. Serve immediately or store in an airtight container at room temperature for up to 3 hours.


bacon recipe source: Piggy Piggy Princess (aka Sara Lewis), Bacon Today (@bacontoday)

3515. ORANGE ROUGHY with a BACON, JALAPENO, ZUCCHINI and CORN SALAD

1 pound orange roughy (or 4 4oz. filets)
4 ears of corn, out of their husks
2 slices of bacon, chopped
1 jalapeno
1 cup of zucchini diced
salt and pepper to taste

Bring a large pot of water to a boil, you can add some sugar here if you want to make sure the corn is  nice and sweet.

Add the corn and allow the water to come back up to a boil and then cook for 2 minutes, then remove to cool

When the corn is cool enough to handle, carefully slice down the sides with a large knife to remove the kernels from the corn

On the grill (or using the oven broiler) char the jalapeno until it is black on all sides. Set aside and let cool. Once cool peel the black skin off and chop- removing seeds if you don’t want the heat

In a large pan over medium high heat, cook the chopped bacon until it is nice and crispy. remove from the pan and drain on paper towels.

In the same pan, add the zucchini and cook for a couple of minutes, you want to just heat it through but still have it remain crunchy. Add the corn, bacon, jalapeno and cook for a few minutes until combined. Remove from heat and season with salt and pepper

Season the fish with salt and pepper, on both sides.

Heat the same pan as used above (which should still have a little grease in it so you won’t need to use spray) over medium high heat. Once the pan is hot add the fish and cook on the first side until it is nice and browned, flip and quickly cook on the second side. This is a thin fish, so it won’t take very long at all.

Serve fish over the corn salad and enjoy.


bacon recipe source: Shelby, A mouthful of moderation, August 19, 2014

3514. GRILLED DOUBLE BACON, PEPPERONI and ONION PIZZA

1 (12-14") pizza dough, stretched onto a pan
1 tablespoon extra virgin olive oil
2/3 cup pizza sauce
3/4 cup shredded mozzarella
5 slices thick sliced bacon, cooked and cut into chunks
1/4 cup Canadian bacon, cut into quarters
1/4 cup pepperoni
1/4 cup diced onions
1/2 cup shredded Parmesan Reggiano
1 tablespoon olive oil, plus more for brushing
dried oregano
garlic powder
salt & pepper
cornmeal for pizza pan

Preheat the grill on high to 500 degrees, with the lid closed. Brush a good quality pizza pan lightly with olive oil, and sprinkle with cornmeal. Set aside. Stretch and roll out the pizza dough until thin, and place on the pan. Brush the top with 1 tablespoon olive oil, and then spoon on pizza sauce. Top pizza with the mozzarella, bacon, Canadian bacon, pepperoni, onions and then Parmesan. Season with oregano, garlic powder, salt and pepper. Set pizza on the grill and close the lid. Cook for 5 to 8 minutes or until cooked through.




bacon recipe source: The Cooking Photographer, January 28, 2011

3513. STILTON and BACON TOAST

serves one

3 tablespoons olive oil 

3 slices white bread 

3½ oz. Stilton, sliced

1 plum tomato, sliced

3 rashers smoked streaky bacon 

3 sprigs fresh chervil, to garnish

Preheat the grill to medium. Heat a griddle pan until smoking hot. Drizzle each slice of bread with a tablespoon of olive oil and chargrill each slice on both sides. Remove from the heat and lay the sliced Stilton on top, followed by the sliced tomato. Place under the grill and cook until the cheese is melted and bubbling. Place the bacon onto a baking sheet and grill until crisp. To serve, cut the bacon rashers in half and place on top of the cheese toast. Serve garnished with fresh chervil.

bacon recipe source: Richard Phillips, Ready Steady Cook, BBC-Food

3512. COLLARD GREENS, BLUE POTATO and BACON SALAD

makes 8 servings 

 

 

6 ounces thick-cut bacon, cut into 1/4-inch dice 

1 pound baby blue potatoes, quartered  

Kosher salt 

Freshly ground pepper  

1/2 cup chopped walnuts 

8 quail eggs

1/4 cup plus 2 tablespoons extra-virgin olive oil 

2 tablespoons apple cider vinegar  

1 tablespoon Dijon mustard 

pinch of sugar 

1 1/2 pounds young collard greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons  

4 ounces Stilton cheese, crumbled 

 

Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.  

 

On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool. 

 

Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.  

 

In a small saucepan, cover the quail eggs with water. Bring to a boil and cook for 2 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and cut them in half lengthwise. 

 

In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the collards, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.

 

 

bacon recipe source: Melia Marden, Food & Wine, April 2014

3511. MUSTARD-AND-BACON-CRUSTED CHICKEN BITES with BACON AIOLI

makes 12-16 bites


Chicken bites 
4 jumbo chicken tenderloins (about 10-12 ounces total)

1/2 cup mustard powder

1 teaspoon chopped flat-leaf Italian parsley

1/2 cup cooked and chopped bacon

2 cups panko breadcrumbs

6 eggs

1 cup canola oil

 

Bacon aioli 

1/2 cup mayonnaise

2 teaspoons fresh squeezed lemon juice

1 teaspoon chopped garlic

4 bacon strips, cooked and roughly chopped

 

Roll chicken tenderloins in mustard powder. Combine chopped parsley, cooked bacon and panko in a separate bowl. In a third bowl, beat eggs with 3 tablespoons water.

 

Dredge the chicken in the egg wash, covering the chicken completely. Remove it from the egg wash, allow any excess liquid to drip off, and roll the chicken in panko mix until completely covered. Remove and place in refrigerator until ready to cook.

 

When ready to cook, heat 1 cup oil in a saucepan over medium heat and cook both sides of chicken until chicken is cooked through, about 2–3 minutes each side (internal temperature of 160°F). Cut chicken into 1/2-inch pieces and serve with bacon aioli.

 

 

bacon recipe source: Food Republic (@foodrepublic), December 13, 2013; adapted from Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining by Eric Levine (Lyons Press, 2013)

3510. BACON-WRAPPED DOUBLE PORK MEATLOAF

yields 8 to 10 servings


1 tablespoon vegetable oil

1/2 medium white onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced
Leaves from 4 sprigs thyme (about 1 teaspoon)
2 large eggs
1/2 cup well-shaken lowfat buttermilk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground pork
1 pound bratwurst pork sausage, removed from casings and broken up
1 cup crushed saltine crackers (about 20)
1/4 cup finely chopped fresh Italian parsley leaves
8 strips bacon

Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.

Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.

In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).

Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.

bacon recipe source: Aida Mollenkamp, "Dinner Party Pork," Ask Aida, Food Network

3509. FRESH GRILLED CORNBREAD with BACON-BLACKBERRY COMPOTE

olive oil 
3-4 ears corn (shucked) 
1 1/4 cups buttermilk 
3 eggs 
1/2 cup maple syrup 
2 cups cornmeal 
1 cup all purpose flour 
4 teaspoon baking powder 
pinch salt 
1/2 cup cold unsalted butter (cut in 1/2-inch cubes) 
6 slices bacon 

Blackberry compote 
1 pint fresh blackberries 
4 tablespoons honey 
Zest of 1 lemon 
1/2 cup water (plus more if needed) 

Preheat oven to 375°F. 

Preheat grill to medium-high. Brush the corn with olive oil and grill for 2-3 minutes per side, until corn is lightly charred in places. 

Stand the corn and carefully cut off the kernels, reserving the kernels and any liquid. 

In a large bowl, whisk together the buttermilk, eggs, and maple syrup. In a large food processor, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix. Add the butter and corn kernels and pulse until corn and butter are coarsely chopped. Stir this dry mixture into the wet mixture and transfer to a lightly oiled 9x9 baking dish. 

Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting. 

Meanwhile, arrange the bacon on a wire rack lined baking sheet. Cook for 10-15 minutes, until crispy. Once cooled, crumble into small bits. 

If desired, warm the slices of cornbread on the grill. Drizzle compote over cornbread and garnish with crumbled bacon. 

For the blackberry compote: Combine all of the ingredients in a small saucepot, and bring to a boil. Simmer 10 minutes, just until blackberries begin to break down slightly.


bacon recipe source: Daphne Oz, The Chew, ABC-TV
 

3508. BACON HASSELBACK POTATOES

yields 12 servings

 

 

4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped

Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.

bacon recipe source: Food Network Kitchen, Food Network Magazine

3507. SWEET CHILI BACON-WRAPPED CHICKEN TENDERS

yields four servings


4 (4 ounces each) skinless chicken breasts, cut into 1-inch-thick strips
6 to 8 slices thin-cut bacon, cut into halves
2/3 cup brown sugar
2 tablespoons chili powder
1 teaspoon garlic powder
1/8 teaspoon pepper

In a small bowl, combine chili powder, garlic powder and pepper. Roll chicken in chili mixture to coat. Wrap each chicken strip with bacon and using wooden picks, secure top and bottom of bacon. Gently roll bacon-wrapped chicken in brown sugar until coated. Arrange prepared chicken on rack set over a broiler pan and bake in a 350 F oven for about 20 to 25 minutes or until bacon is crisp and chicken is cooked through.


bacon recipe source: Lalaine Manalo, Onion Rings and Things (@ORingsandthings), December 22, 2013

3506. BACON CHOCOLATE BARK

makes four servings

 

 

2 slices thick-cut bacon

1 tablespoon caramel sauce

2 1 oz. squares bittersweet chocolate, unwrapped 

 

Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce. Bake at 350 degrees F for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces. Meanwhile, line a small baking sheet with parchment paper. Place bittersweet chocolate square about 1-inch apart prepared baking sheet. Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin even later. Place the bacon pieces on top. Chill for at least 30 minutes or until chocolate is set. Wrap in plastic wrap. Store in the refrigerator for up to 3 days.

 

Note: If you are using a chocolate candy bar, reduce baking time to 2 to 3 minutes or until softened. Spreading is not necessary.

 

 

bacon recipe source: Better Homes and Gardens

3505. BACON PLANTAIN FRITTERS

serves 6 fritters 

 

 

4 strips bacon, diced

2 large ripe plantains, mashed

½ teaspoon cinnamon

½ teaspoon sea salt

 

In a skillet over medium heat, cook the bacon until crispy, roughly 8 to 10 minutes. Remove the cooked bacon bits from the pan and add to the mashed plantains. Add in the spices and mix until well combined. With a large spoon, scoop the batter and place in the skillet and shape into a 3 inch fitter in the skillet. Cook for 4 to 5 minutes and then flip and repeat.

 

 

bacon recipe source: Kelly Bejelly, A Girl Worth Saving (@AGirlWorthSavin), October 29, 2014

3504. TOMATO, BACON, AVOCADO with ARUGULA PESTO TEA SANDWICH

makes 16 finger sandwiches

8 slices of rustic bread
1 1/2 pounds of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch or 1/4 cup of arugula, cleaned and trimmed
1/2 garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
Salt and pepper to taste

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain. To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste. Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice. Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve. Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.


bacon recipe source: Laura Klein, Organic Authority (@OrganicAuthorit), October 27, 2006

3503. BOK CHOY with BACON and ONIONS

serves four


4 slices bacon
2 pounds baby bok choy
1 teaspoon olive oil
¼ cup diced onion
1 teaspoon red pepper flakes
2 cloves garlic, minced
salt to taste

Cut the 4 slices of bacon into a large dice. Fry it up in a skillet over med-high heat until it's all happy and browned and crispy. Meanwhile, dice the onions and mince the garlic. Wash your bok choy, cut off the root and hard stems, and chop into big pieces. Put the crispy bacon a paper towel and set aside. Add a splash of olive oil to the pan and reduce the heat to med-low. Sauté the onion, red pepper flakes and garlic until they're all nice and sweet and tender and lightly browned. Add the bok choy or whatever greens you like. Cover and cook over low med-heat for about 5 minutes. Then remove the lid, turn the heat back up to medium, and stir it around. Let it cook another few minutes until it's tender. Return the bacon to the pan, mix it up and season to taste. Serve immediately.


bacon recipe source: Jo-Lynne Shane (@JoLynneShane), May 23, 2012

3502. SABAW NG MONGGO (MUNG BEAN SOUP with BACON)

1 cup monggo or mung beans (dried)
8-10 bacon strips
2 tablespoons vegetable or corn oil
4 cloves garlic, minced
1 whole onion, chopped
2 medium tomatoes, chopped
1 inch fresh ginger, peeled, sliced in slivers
8-10 cups soup stock (vegetable or chicken)
1 tablespoons patis (Filipino fish sauce)
2 cups coarsely shredded bok choy or Chinese cabbage
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
boiled white rice, for serving

In a medium bowl, pre-soak the monggo/mung beans in water for about 30 minutes. The water should be enough to cover the beans.

Transfer the water and mung beans to a medium stock pot. Have enough liquid to cover the beans (add more water or else vegetable or chicken soup stock if desired). Over medium high heat, bring this to a boil, then adjust the heat to a low. Simmer and cook for about 45 to 50 minutes till monggo is soft. Add more water if liquid evaporates. The beans should soften while immersed in liquid. Stir the mung beans every now and then so they do not stick to the bottom of the stock pot. Some beans may even pop open in the process. When soft and cooked, set aside till ready to saute.

Pre-cook the bacon strips for 8 to 10 minutes in a skillet over medium heat. When cooked, drain bacon strips on parchment paper or paper towels to remove excess oil.

Use a different medium stock pot. Over medium high heat, add the vegetable or corn oil. (Or you may use the bacon drippings if desired).  Saute the garlic, onions and fresh ginger. Cook for 1 to 2 minutes till onions soften. Add the tomatoes and patis (fish sauce). Continue to cook for 2 to 3 minutes till tomatoes soften.

Add the boiled monggo together with the liquid. Add more soup stock (vegetable or chicken) to the stock pot. Simmer for about 10 minutes for flavors to blend. Toss in the chopped bok choy pieces and cook for 1 to 2 minutes more. Season with salt and black pepper.

Crumble the cooked bacon and sprinkle it on top of the monggo. Serve with boiled white rice.


bacon recipe source: Elizabeth Quirino (@Mango_Queen), Asian in America: January 16, 2014

3501. BACON BANANA BREAD

1 box yellow cake mix
2 eggs
4 ripe bananas
8 slices bacon, cooked and crumbled

Smash bananas in a large bowl. Add eggs, cake mix and ¾ of the bacon to the bananas and mix well by hand. Spray 2 loaf pans with nonstick cooking spray and fill with mix. Spinkle a single line of bacon crumbs down the center of each loaf. Bake at 350 F for 35-40 minutes or until completely cooked.


bacon recipe source: Wendy O'Neal, Around My Family Table (@MyFamilyTable), August 25, 2014

3500. WESTERN BACON BURGERS with BBQ MAYO and CRISPY ONION STRINGS

serves four 


1 pound ground beef
½ white onion
2 cups buttermilk
½ cup flour
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
⅓ cup BBQ sauce
⅓ cup mayo
1 avocado, sliced
8 slices of bacon, cooked til crisp
4 hamburger buns
optional: lettuce and cheese

Thinly slice onion. (The slices should be thin enough that you should be able to see the knife through the end of the onion where you're slicing). Place onion slices in a shallow dish and pour buttermilk over the onions. Move them around so they are all in the buttermilk, but they don't have to be completely covered. Let them soak for about 10 minutes. (Use this time to cook your bacon or slice your avocados!)

In bowl combine flour, salt, garlic power, paprika, and cayenne pepper and wish until well mixed. Dip the onions in the flour mixture, tossing to coat. Put them all in a bowl.

Fill a pan with ½ inch of oil. Preheat oil to 300 degrees. Use tong to place coated onions in the hot oil. After about 30-40 seconds, turn them over once and cook another 30-40 seconds. Place fried onions on a paper towel-lined plate to drain excess oil.

Preheat grill. Shape ground beef into 4 equal sized patties. Grill burgers 4-5 minutes on each side until desired doneness is reached.

Whisk together mayo and bbq sauce. Spread some bbq mayo on the inner sides of hamburger buns. Top with grilled hamburgers, avocados, bacon, and fried onions. Serve immediately.


bacon recipe source: Tiffany, Creme de la Crumb (@CremedelaCrumb1), July 11, 2014

3499. ADOBO CHICKEN with BACON and BAY LEAVES

makes six servings 


3 ounces thick-cut bacon, cut into 1/4-inch matchsticks 
6 large chicken thighs (about 8 ounces each) 
salt 
freshly ground black pepper 
6 garlic cloves, minced 
1 large shallot, thinly sliced 
1/4 cup plus 2 tablespoons coconut vinegar or cider vinegar
3 cups low-sodium chicken broth 
1 1/2 tablespoons fish sauce 
1 1/2 tablespoons shiro shoyu (white soy sauce) 
6 bay leaves 
pinch of cayenne

 

In a large, deep skillet, cook the bacon over moderate heat until browned, 3 minutes. Transfer the bacon to a plate, leaving the fat in the skillet. Season the chicken lightly with salt and pepper and add it to the skillet, skin side up. Cook over moderately low heat, turning once, until browned all over, 12 minutes. Transfer the chicken to a plate. 

 

Spoon off all but 2 tablespoons of the fat from the skillet. Add the garlic and shallot and cook over low heat, stirring, until softened, about 3 minutes. Add the vinegar and cook until reduced by half, scraping up any bits stuck to the pan, about 2 minutes. Add the broth, fish sauce, shiro shoyu, bay leaves and cayenne and bring to a simmer.  

 

Return the chicken and bacon to the skillet and cook over moderately low heat, turning once or twice, until the chicken is cooked through and the sauce is reduced by half, about 30 minutes. Discard the bay leaves, spoon off the excess fat and serve.

Note: The adobo chicken can be refrigerated overnight or frozen for 2 weeks.

 

 

bacon recipe source: Paul Qui, Food & Wine, May 2013 

3498. BACON, CHEESE and BARLEY STUFFED CAPSICUM

1 cup raw barley or rice
2 teaspoons oil
1 onion, peeled and diced
2 rashers middle bacon
2 cloves garlic, peeled and dice
1.5 cups grated cheese
1/2 cup sun dried tomatoes, drained and sliced
4 medium capsicums (red, orange and yellow are sweetest)
Parsley
Salt and pepper to taste

Simmer the barley in plenty of water for 20 minutes. Drain the barley once cooked. Preheat oven to 440ºF. Heat a frypan on medium heat and add oil. Fry the onion until translucent. Add the bacon and garlic and fry until cooked through. Add the drained barley, sun dried tomatoes and 3/4 of the cheese. Season to taste with salt and pepper if needed. Slice the tops off the capsicum and remove the inside and seeds. Fill the capsicums with the barley filling and top with the remaining cheese. Place the tops back on the capsicums and bake for 30 minutes or until the capsicums are soft.

bacon recipe source: Lorraine Elliott, Not Quite Nigella (@NotQuiteNigella), June 1, 2014

3497. CORN, BACON and CAPSICUM FRITTERS with AVOCADO SALSA

makes four servings


2 cups frozen corn kernels
2 bacon rashers, rind and excess fat trimmed, finely chopped
1 red capsicum, halved, deseeded, finely chopped
2 eggs, lightly whisked
3/4 cup self-raising flour
1/3 cup milk
Salt & freshly ground black pepper
2 tablespoons vegetable oil
1 ripe avocado, halved, stone removed, peeled, chopped
1 ripe tomato, finely chopped
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fresh lime juice
mixed salad leaves, to serve

Cook corn in a medium saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well.

Heat a frying pan over high heat. Add bacon and capsicum and cook, stirring, for 5 minutes or until golden brown. Remove from heat.

Combine the egg and flour in a bowl. Gradually stir in the milk. Add corn, bacon and capsicum, and stir to combine. Season with salt and pepper.

Heat half the oil in a large non-stick frying pan over medium heat. Spoon four 80ml (1/3-cup) portions of corn mixture evenly around the edge of the pan. Cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and corn mixture, reheating pan between batches.

To make the salsa, combine the avocado, tomato, coriander and lime juice in a bowl. Taste and season with salt and pepper.

Place fritters on serving plates. Top with salsa and serve with mixed salad leaves, if desired.



bacon recipe source: Sarah Hobbs, Australian Good Taste, November 2004, p. 32

3496. RUM and COLA FLOAT with BACON STRAW

1 scoop vanilla ice cream 

1 shot spiced rum

1 strip bacon

cola

brown sugar 

 

Make the bacon straw: Roll up some tin foil into a dowel and wrap a piece of bacon around it. To properly do this, place the bacon onto a cutting board and place the foil stick at a 45 degree angle touching one end of the bacon. Roll the foil wrapping the bacon around it as you go, being careful that the bacon slightly overlaps itself with each revolution. In the end, the bacon should be tightly wrapped like a ribbon. 
Lightly coat the bacon with brown sugar. Bake in the oven for about 15-20 minutes at 325 degrees until crisp. 

To take the bacon off the foil, twist the ends of the foil to thin it, and slowly spin it out of the bacon. Cut the ends off the bacon to make it form a more perfect straw. There will be areas where the bacon isn't fully sealed, but it should still work. 

Make the drink by mixing the rum and cola. Add a scoop of ice cream and stick in the straw. Serve.


bacon recipe source: The Food in my Beard (member), tablespoon (@tablespoon), November 19, 2012 

3495. BROWN SUGAR BAKED BEANS with BACON

serves 15-20


2 cans (29 oz each) of good quality baked beans
4 slices thick-cut bacon, cooked and crumbled
3 tablespoons brown sugar
2 teaspoons mustard powder
3 tablespoons ketchup
2 tablespoons onion powder or dried minced onion
¼ teaspoon freshly ground black pepper

Set oven to 350F. Combine all ingredients, except for bacon, in a serving dish of your choice. Stir to fully incorporate ingredients. Sprinkle crumbled bacon evenly on top. Cover and place in oven for 15-20 minutes or until dish is hot. Serve warm.


bacon recipe source: Chew Out Loud (@chewoutloud), June 14, 2013

3494. ALMOND-BACON CHEESE CROSTINI

makes 36 servings


1 French bread baguette (1 lb), cut into 36 slices
2 cups (8 oz) shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
dash salt
additional toasted almonds, optional 

Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7-8 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm.

 

 

bacon recipe source: Country Woman Christmas Annual 2007, p. 42; Taste of Home (@tasteofhome), PO Box 5294, Harlan, IA 51593-0794

3493. BACON-BAKED CAMEMBERT with HOT CHILI CHUTNEY

1x 200grams camembert

4 rashers of streaky bacon

1 long red chile, chopped

1 yellow capsicum, chopped

1 green sweet chili, chopped

2 cloves of garlic, crushed

1 finely chopped onion

2 tablespoons brown sugar

50 ml (3 1/3 tablespoons) white wine vinegar

 

Wrap the camembert with the bacon and place into a non-stick ovenproof fry pan and bake at 400ºF for 10-12 minutes. Heat a separate fry pan, add a splash of olive oil and fry the chilies, peppers, onions and garlic until just starting to brown then pour in the sugar and vinegar and allow to boil. Turn down to a simmer until the liquid has thickened to a syrupy consistency and serve hot with the baked camembert.

 

 

bacon recipe source: Chef James Reeson, Alive and Cooking, Australia