3613. MAPLE BUTTERCREAM CUPCAKES with BACON SPRINKLES

makes 12 cupcakes


For the cupcakes: 
1 ½ cups all-purpose flour 
2 teaspoons baking powder 
½ teaspoon baking soda 
1 pinch of salt 
½ cup very soft unsalted butter 
⅔ cup soft light brown sugar 
2 large eggs 
⅓ cup plain yogurt 
⅓ cup maple syrup

For the maple buttercream:
1 stick very soft butter 
2 cups confectioners' sugar 
7 tablespoons maple syrup

For the bacon sprinkles:
6 slices thin-cut streaky rindless bacon 
1 teaspoon oil

Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.

Next fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.

In a bowl, combine together flour, baking powder, bicarb and salt.

Cream together the butter and sugar, using a freestanding mixer, handheld electric mixer or just a bowl and a wooden spoon. Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Again, mix well, and then add the yoghurt and maple syrup, beating and folding to give a smooth batter.

Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.

Turn the cupcakes out on to a wire rack to cool completely before icing.

To make the buttercream icing blitz the icing sugar in a food processor to remove any lumps. Then add the butter, blitz again and then add the maple syrup down the funnel with the motor running, till you have a smooth buttercream. If you sieve the icing sugar, obviously all this can be done by hand, too.

Once the cupcakes are completely cool, top with the buttercream, using the back of a spoon to make a spiky effect, and adorn with your bacon sprinkles.

Eat on the day they are made.


bacon recipe source: Nigella Lawson (@Nigella_Lawson), Nigella.com

3612. FRENCH TOAST stuffed with BACON, ONION TOMATO JAM with GRUYERE, and a FRIED EGG

serves four


For the filling:
8 slices bacon, cut into 1/4-inch lardons
Extra virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
1 large beefsteak tomato, seeded and cut into 1/2-inch dice
2 sprigs of fresh oregano, leaves finely chopped

For the French toast:
4 large eggs
1 cup whole milk
Pinch of cayenne (optional)
Kosher salt
8 slices tight-crumbed white bread
11/2 cups grated Gruyere cheese

For the fried eggs:
Extra virgin olive oil
4 large eggs
1 bunch of fresh chives, finely chopped (optional)

For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.

Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.

For the French toast: Preheat the oven to 200 degrees F.

In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.

Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.

Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.

While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.

Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.

For the fried eggs and assembly: Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.

Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.


bacon recipe source: Own Your Kitchen by Anne Burrell. Clarkson Potter (Random House, Inc.), 2013

3611. DOUBLE-CHEESE ZITI with BACON

yields 12 servings (1 cup each)


1 package (16 ounces) ziti or small tube pasta
3 cups (24 ounces) 4% cottage cheese
1/2 cup plus 1 tablespoon butter, divided
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic salt
3 cups half-and-half cream
1 cup milk
4 cups (16 ounces) shredded cheddar cheese
1 cup crumbled cooked bacon, divided
1/3 cup dry bread crumbs

Preheat oven to 400°. Cook pasta according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.

In a large saucepan, melt 1/2 cup butter. Stir in flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until thickened.

Drain macaroni; transfer to a large bowl. Add cheddar cheese, cottage cheese, white sauce and 3/4 cup bacon; toss to coat. Transfer to a greased 13x9-in. baking dish. (Dish will be full.) Melt remaining butter. Add bread crumbs; toss to coat. Sprinkle over casserole.

Bake, uncovered, 20 minutes. Sprinkle with remaining bacon. Bake 5 minutes or until bubbly. 


bacon recipe source: Taste of Home (@tasteofhome), Fall 2009, p. 43

3610. RICH BEEF STEW with BACON and PLUMS

makes eight servings

 

 

1 3½ pound well-marbled beef chuck roast

1 tablespoon kosher salt

3 tablespoons olive oil

6 ounces thick sliced, center-cut applewood smoked bacon, cut into ½-inch pieces

1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)

2 tablespoons unsalted butter

Kosher salt

2 cups diced yellow onions

1 leek, white part only, split lengthwise (then blotted dry (reserve one long inner piece) and cut crosswide into slices

3 large cloves garlic, peeled, and roughly chopped (about 1 heaping tablespoon)

2 3/4 cups dry red wine (such as Pinot Noir)

1 cups chicken stock

1 stick cinnamon, broken

2 whole cloves

7 whole black peppercorns

3 fresh bay leaves (or 1 dried bay leaf)

1 tablespoon tomato paste

1/4 teaspoon dried thyme

5 stems fresh parsley, leaves picked and chopped, stems reserved

1 cup pitted prunes

 

Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 tablespoon kosher salt. Cover; chill overnight. 

 

Preheat oven to 450ºF. Line a 15x10x1-inch baking pan with a silicone baking mat; set aside. Cook bacon in 1 tablespoon hot oil over medium-low heat until browned. Remove; drain on paper towel, reserving 3 tablespoons drippings. Place squash on prepared pan. Add 1 tablespoon butter and 1 tablespoon bacon drippings. Sprinkle salt; toss to coat. Roast 20 to 30 minutes or until tender and browned, stirring once. Cover with waxed paper; set aside. Reduce oven to 275ºF. 

 

Add remaining 2 tablespoons. olive oil to remaining 2 tablespoons bacon drippings in skillet; heat over medium-high heat. Blot beef well with paper towels; add to skillet in batches, being careful not to crowd the skillet. Brown deeply on all sides. Remove; set aside. 

 

Drain all but 1 tsp. fat from skillet. Add remaining 1 tablespoon butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of pan. Cook 3 to 4 minutes, stirring often, until onions just begin to soften. Stir in leek slices and garlic. Sprinkle with salt. Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour wine into skillet. Bring to boiling; reduce heat. Boil gently, uncovered, until reduced by half. 

 

Place beef and bacon over onions. Pour reduced wine over. Add stock to almost cover. Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Sprinkle with thyme. Tie together parsley stems and inner leek piece; add to beef mixture. Place parchment paper over dish. Top with a triple layer of heavy foil. Seal tightly. Place on rimmed baking sheet. Bake 2 hours. Uncover; add prunes. Cover; bake 45 minutes to an hour more or until meat is easily pierced with a knife. Uncover; skim fat. Remove cheesecloth bag and parsley stems; discard. Increase oven to 350ºF. Add butternut squash. Bake uncovered, 20 minutes, basting once or twice. To serve, sprinkle with parsley leaves.

 

 

bacon recipe source: Scott Peacock, Better Homes and Gardens (@BHG)

3609. CLAMS with FRIED CILANTRO, GINGER, GARLIC and BACON

yields four servings


4 pounds live butter clams (or other hardshell clams, like littlenecks), washed
1 cup water
1 tablespoon sweet butter
4 garlic cloves, peeled, julienned
A 2-inch piece of ginger, peeled, julienned, cut into 1” lengths
1 small bunch cilantro, leaves only
10 shallots, peeled, julienned
4 slices of bacon, finely minced
2 cups safflower oil for frying
Olive oil

Steam the clams with the water and butter in a covered pan for 3 minutes. Turn off the heat and keep covered. On a medium flame fry the garlic, ginger, cilantro, shallots, and bacon separately in the safflower oil. They will lightly brown in seconds so stand ready with a slotted spoon. The ginger takes the longest, but that means 10 seconds. The bacon is done in literally a blink of an eye. When the cilantro leaves turn dark green; it's done. Drain each on a paper towel.

Save the clam nectar to use later. Discard one shell from each clam. On a single platter or individual plates, place the clams on their half shells. Drizzle with olive oil. Scatter the fried garlic, ginger, cilantro, shallots and bacon over the clams. Serve warm and eat by hand.


bacon recipe source: David Latt, The New York Times / Cooking (@nytfood)

3608. BACON-CHEDDAR CHEESE SCONES

yields 16 scones

 

 

4 slices bacon, chopped
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons

Preheat the oven to 400º F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

bacon recipe source: Emeril Lagasse, "Quick Breads," Emeril Live, 2002

3607. STUFFED MUSHROOMS with BACON and ALMONDS

16–18 button mushrooms
3 pieces of bacon, cooked and diced
1 medium red onion, finely chopped
3-4 cloves garlic, minced
1/2 teaspoon ground cumin
a handful of raw, blanched almonds
10-15 black peppercorns
1 tablespoon olive oil
2 tablespoons grass-fed butter

Take the buttons off the mushrooms and set them aside. Clean out the mushrooms and rinse them in water to remove any dirt. Set upside-down on a paper towel to drain.

Wash the stems and with a knife, chop into small pieces. Set aside.

In a saucepan over low heat, melt the butter in the olive oil and cook the onion until translucent.

Add the garlic and mushroom stem pieces. Cook 2 minutes, stirring frequently, to release any liquid in them.

Add the back rasher pieces and cumin and stir well. Cook about 1 minute and remove from heat.

Place the mushroom caps with the open-side up in an ovenproof dish.

Fill with the bacon-onion mixture. Set aside.

Preheat oven to 350ºF.

In the same saucepan, add a drizzle of olive oil and over low heat, brown the almonds, stirring constantly. Be careful not to burn them, as they will turn sour. Remove from heat and allow to cool.

Pour the almonds and oil into a mortar with the peppercorns. Ground with the pestle into coarse pieces.

Spoon the almonds-ground peppercorn mixture over the filled mushroom caps.

Bake in the pre-heated oven for 15 minutes and serve immediately.


bacon recipe source: Debra Dorn, The Saffron Girl (@TheSaffronGirl), August 5, 2013

3606. GRILLED BACON, ARTICHOKE, ARUGULA and GOAT CHEESE FLATBREAD PIZZA

1 16 oz. package of pre-made pizza dough
handful of grape tomatoes, cut in half
artichoke hearts, quartered
½ red onion, sliced thinly
6 strips of applewood smoked bacon, fried extra crispy and crumbled
1 cup of arugula
½ cup of mozzarella
crumbled goat cheese
1½ teaspoon of olive oil + extra for grilling
1½ teaspoon of balsamic vinaigrette
salt and pepper

Follow directions accordingly to prepare the dough. Cook and crumble the bacon, cut the tomatoes, artichoke hearts, and onion. In a separate bowl, toss the arugula with 1½ teaspoon of olive oil and 1½ teaspoon of balsamic vinaigrette so that the arugula is lightly coated. Sprinkle in some salt and pepper to taste.

Heat the grill or grill pan to medium-high heat so that it’s nice and hot. Cut the dough in half (so there is about 8 oz. of dough for each pizza) and stretch the dough until it’s about ½ an inch thick. Lightly  drizzle olive oil over one side of the dough and spread evenly with a pastry brush so that it lightly coats the top of the dough. Place the dough on the grill pan olive oil side down. Let it cook for about 5 minutes or until the bottom is getting nice grill marks.

While the first side is cooking, drizzle olive oil on the second side and brush the entire surface of dough with the olive oil evenly. After the bottom has dark grill marks, flip the dough over. Add the tomatoes, artichoke hearts, onion, and bacon. Top with the mozzarella cheese and a little bit of goat cheese. Let cook for about 4 minutes. Close grill lid or cover grill pan for about 1 minute–just long enough for the cheese to melt slightly. Remove from grill, top with arugula and more goat cheese.
Repeat all steps for second individual sized pizza.


bacon recipe source: Life Tastes Like Food (@LifeIsLikeFood), July 14, 2011

3605. BACON and CORNMEAL FRIED MUSH

makes several slices, depending on thickness


1½ cups yellow corn meal or can use white
1 teaspoon kosher salt
3½ cups water
8 slices bacon, cooked and crumbled
syrup, for serving
butter or bacon grease for frying

In a medium saucepan, bring water to a boil. Add the salt. Once boiling, whisking constantly, slowly pour in the cornmeal. Reduce heat and simmer until thick, about 3-4 minutes. Remove from heat and stir in the bacon.

Spread into a greased bread pan. Cover and chill overnight.

Slice the mush into ½ inch to 1 inch slices.

Coat the bottom of a skillet with bacon grease or butter. Either coat with flour or without, and fry until golden and crisp around the edges.

Serve with butter & maple syrup if desired.


bacon recipe source: Cassie (member), Just a Pinch (@JustAPinchCooks)

3604. CHEESY BRIOCHE ROLLS with BACON and ROSEMARY

1 lb. of bread flour, sifted
5 eggs, beaten + 1 more for the egg wash
5-6 slices of bacon (or more)
1.5 oz of fresh yeast or 1 packet of dry yeast
1/2 cup of whole or 2% milk
1/3 cup of finely chopped fresh rosemary
1 cup of freshly grated Parmesan
1 tablespoon of sugar
1 teaspoon of sea salt
1 teaspoon of baking powder

Preheat oven to 400ºF. Crumble yeast into a small bowl, add sugar & lukewarm milk and stir until dissolved. Set aside for 15 minutes while you cook the bacon. Slice bacon into thin strips and sauté over medium heat until cooked through but not crispy. Reserve 1-2 tablespoons of the fat, then drain fat and set aside to cool. Sift flour into large bowl, add the baking powder, add eggs, salt and foamy yeast mixture, and stir or knead into a doughy consistency. Add in reserved bacon, bacon fat, Parmesan and rosemary, and knead 10-15 minutes. Place dough in a lightly greased warm bowl, cover with a clean towel and allow to rise in a warm, draft-free place for at least 90 minutes or longer, until practically doubled in size. Flour a clean surface. Tip dough out of the bowl, and knead for another 15 minutes or so. Divide dough in even balls the size of a small apple, and space apart on a lined baking sheet or place in a greased muffin tin. Cover with a clean, damp towel and allow to rise a bit more over 20 minutes. Brush rolls with a quick egg wash made out of 1 beaten egg and a splash of water. This will make them shiny. Bake rolls for 20-30 minutes, until golden brown and crusty on the outside.


bacon recipe source: The Hungry Belgian, September 24, 2013

3603. SCRAMBLED EGGS with BAY SCALLOPS and BACON

yields two servings 


4 slices of bacon 
6 fresh large eggs 
4 tablespoons butter
salt and freshly ground white pepper 
2 tablespoons heavy cream or half-and-half or milk 
chopped fresh Italian parsley, tarragon or chives to taste 
8 ounces very fresh bay scallops 
4 slices brioche, lightly toasted

Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.

Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.

Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.

Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.

Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.

To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.

Serve with toasted brioche and chilled prosecco.


bacon recipe source: Jason Epstein,  The New York Times / Cooking (@nytfood)

3602. LAVENDER TURNIPS, SUNCHOKES and BACON

makes 4 servings


4 strips bacon, thinly sliced

4 sunchokes, peeled, diced small and placed in water
Kosher salt and pepper, to taste
8 baby turnips, trimmed of greens, quartered
1 tablespoon honey
1/2 teaspoon dried lavender, pulverized
3 tablespoons white wine

Cook bacon or pancetta until crispy, reserve fat, crumble and set aside. In a small skillet, heat bacon fat, remove sunchokes from the water, dry and add to pan, along with salt and pepper. Cook until caramelized, remove sunchokes from pan, set aside. Add turnips to the pan and cook over medium heat until soft. Turn up the heat and add honey, lavender and white wine. Cook until liquid is gone and turnips are glazed and starting to caramelize. Toss in sunchokes and crumbled bacon, heat for 1 minute. Serve warm.

Note: When trimming baby turnips, leave about an inch of the green stems attached, for a nice presentation; simply clean the area right around the tops with the top of a peeler or sturdy vegetable brush. There is no need to peel good quality baby turnips for this dish. If the turnips are not at their freshest, then peel them down to the tender flesh.


bacon recipe source: Kären Jurgensen, Seattle Culinary Academy at Seattle Central Community College; The Seattle Times, November 9, 2010

3601. ROASTED CHICKEN FLAUTAS with BACON GUACAMOLE

makes four servings


2 cups roasted chicken, skinless, shredded
1 cup cheese, grated
1/2 cup prepared salsa
12 flour tortillas, small
2 Haas avocados
1/2 tomato, seeded, diced
1 tablespoon cilantro, chopped
1/2 lime, juiced
1/2 fresh jalapeno, seeded, chopped
3 strips cooked bacon, crumbled
pepper, salt
toothpicks
1 cup cooking oil
sour cream

Shred chicken, place in bowl, toss with salsa and set aside. Place half of the tortilla shells in the microwave and heat for about 10 seconds to soften. Add about 1 tablespoon of chicken and cheese in the middle of each tortilla shell, roll up and secure with a toothpick, repeat. Heat remaining tortillas and repeat the process. Dice bacon and place in a skillet over medium heat, cook until crisp about 7 minutes, remove drain and set aside. In a bowl add avocados, a pinch of pepper and salt, lime juice and mix well. Add cilantro, jalapeno, tomatoes, mix well and fold in bacon and set aside. Heat cooking oil in skillet over medium heat to about 325 degrees, add flautas in batches and cook for about 2-3 minutes on each side or until golden brown. Drain on paper napkins and repeat. Top with guacamole and sour cream and enjoy.


bacon recipe source: Creole Contessa (@CreoleContessa), December 6, 2013

3600. BREAKFAST BANH MI with BACON and CURRY AIOLI

makes four sandwiches


1 1/2 cups shredded or thinly sliced daikon radish
1 1/2 cups shredded or thinly sliced carrots
2 tablespoons granulated sugar
1 teaspoon kosher salt
3/4 cup mayo
2 tablespoons hot curry powder (more or less to taste)
1 whole wheat baguette, cut into 4-equal pieces and then cut in half lengthwise
1 large cucumber, cut in half and then sliced thin
8 slices of fully-cooked bacon
4-8 eggs, cooked to your liking
salt and black pepper
1 jalapeno pepper, sliced

1/2 cup cilantro leaves

In a medium bowl, toss together the daikon radish, carrots, sugar and salt. Set aside at room temperature to pickle for 20-30 minutes. In a small bowl, whisk together the mayo and curry powder. Set aside. Taking each piece of baguette, spread on a layer of the curry aioli. Line each roll with cucumber, bacon, pickled veggies, and 1-2 eggs per sandwich. Sprinkle with salt and black pepper to taste. Place sliced jalapeno on top and sprinkle of cilantro leaves. Serve the sandwiches immediately and enjoy!

bacon recipe source: Justine, Cooking and Beer (@cookingandbeer), March 1, 2015

3599. QUINOA SALAD with PEAS, BACON and GOLDEN RAISINS

yields 4-6 servings 

1 cup quinoa

1 cup fresh or frozen green peas

2 lemons, zest and juice reserved

1/4 cup olive oil

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil, chopped

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

4 slices thick cut bacon, cooked and crumbled

1/3 cup golden raisins

1/3 cup chopped pecans

Put 2 cups of water in a saucepan and bring to a boil. Add the quinoa and stir. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes. Transfer the quinoa to a large bowl. In a small bowl, combine the lemon zest, lemon juice, olive oil, parsley, basil, dill, and chives. Season with salt and pepper. Stir to combine. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat. Serve warm, at room temp, or cold from the fridge.

bacon recipe source: Rachael White, Set the Table (@rachaelwhiteSTT), March 2014

3598. RICE PILAF with PEAS, MUSHROOMS and BACON

yields six servings


2 tablespoons oil
2 tablespoons butter
1 medium onion, finely chopped
1½ cup rice
¼ cup spaghetti cut in 1 inch pieces
½ cup dry white wine
2½ cup chicken broth
salt
1 cup cooked or canned peas
½ cup grated parmesan cheese
7 oz mushrooms, sliced and sautéed in butter
1½ oz bacon, chopped and fried (may be replaced with ham or prosciutto)

Heat oil and butter in a saucepan and add onion. Saute onion until soft, approximately 5 to 8 minutes. 


Add rice and spaghetti and stir until rice is slightly golden, 3 to 4 minutes.
 Stir in wine and bring to a boil. Continue stirring until liquid has evaporated.

Stir in chicken broth and salt and reduce heat. Cover saucepan and cook for 18 to 20 minutes or until rice is cooked.
 Once rice is cooked, stir in bacon, peas and mushrooms. Correct seasoning.


bacon recipe source: Yanuq: La Cocina en el Peru

3597. LANCASHIRE TART with BLACK PUDDING, ONION and BACON

serves 4-6


For the pastry:
250g (9 oz) plain flour
160g butter
Pinch of salt
1 tablespoon water
1 egg
4 egg yolks to glaze

For the filling:
600g (21 oz) black pudding, skin removed
20 slices of cooked bacon smoked or unsmoked fat removed and flattened
2 large onions finely sliced and sweated off for at least 30 minutes until brown
350g (12 oz) Lancashire cheese
300ml (10 oz) double cream
200ml (7 oz) milk
4 eggs
2 egg yolks 
chopped thyme

For the pastry: In a food processor blend the flour, butter and salt until the mix resembles breadcrumbs. Add the water and egg. Mix until it becomes a dough. Wrap in cling film and rest for 1 hour. Roll the pastry into a greased tart ring 28-cm x 4-cm and blind bake for 20-25 minutes at 180°C (350ºF) remove blind baking and bake for a further 5 minutes for a golden brown base. Brush with egg yolk.

For the filling: Mix the cream, milk, eggs, yolk, then add the onions and thyme. Set to the side. In a food processor blend the black pudding until it becomes a pate. Separate into two and roll each piece out separately in cling film enough to cover the pastry base. Lay one of the black pudding rounds in the pastry then cover with 10 slices of the cooked bacon. Sprinkle with half the cheese. Next, ladle over with the cream, cheese and onion mix. Repeat this process and then cover with the rest of the cheese. Bake in a preheated oven 160°C (325ºF) for 40-45 minutes until set. Finish under a hot grill to crisp up the cheese.


bacon recipe source: Andy Bates, Food Network UK

3596. SHREDDED BRUSSELS SPROUTS BUCATINI with PEAS, BACON and MUSHROOMS

8 oz bacon, chopped
1 1/2 lbs brussel sprouts, halved and sliced very thin (using mandoline if possible)
16 oz bucatini
1 small onion, minced
8 oz mushrooms, roughly chopped
8 oz fresh peas
1/2 cup parmesan cheese, shredded
3 cloves garlic, minced
1/2  teaspoon crushed red peppers
salt and ground black pepper, to taste

Place chopper bacon in a large, cold skillet. Bring to medium heat and cook, stirring occasionally until crisp. Remove bacon with a slotted spoon and drain off all but 1 tablespoon of bacon fat.  Return skillet to medium heat. Add onions, mushrooms and garlic. Cook, stirring occasionally until onions are slightly translucent, about 3 minutes. Add peas and brussel sprouts, season generously with salt, pepper, and red pepper flakes. Cook until the sprouts are tender, about 4 more minutes.  Meanwhile, Bring a large pot of water to a boil; add 3 tablespoon salt and the bucatini. Cook approximately 9 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid.  Combine drained pasta with sprouts mixture, 1/2 cup of cooking liquid, and cheese. Toss until combined. Serve with extra parmesan.


bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, March 21, 2013

3595. BACON-GINGER SANDWICHES

makes 2 servings 


6 slices bacon (6 oz. total)

2 tablespoons mayonnaise

4 slices dense pumpernickel bread or whole-wheat bread (about 6 oz. total), lightly toasted 

2/3 cup lightly packed salad mix, rinsed and crisped

1/4 to 1/2 cup drained sliced pickled ginger 

 

In a 10- to 12-inch frying pan over medium-high heat, brown bacon, turning slices once or twice, about 5 minutes total. Transfer to towels to drain; discard fat in pan.

Spread mayonnaise on 1 side of each toast slice. Mound salad mix equally on mayonnaise on 2 slices. Lay 3 slices of bacon on each mound of salad mix and cover evenly with pickled ginger. Lay remaining toast, mayonnaise side down, on top. Cut each sandwich in half.


bacon recipe source: Sunset Magazine, November 2000 

3594. BACON and BROCCOLI with SOBA NOODLES

serves four


8 oz. soba noodles
3 cups broccoli, cut into florets
8 rashers of bacon
1 garlic clove, minced
1 large lemon, zested and juiced
½ teaspoon dried chili flakes
2 tablespoons pine nuts
1/4 cup basil pesto
1/4 cup parmesan, grated

Bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Add the broccoli to the pan for the last 4 minutes. Cook bacon in a frying pan. Once the bacon is done remove from pan and chop. Be sure not to drain the fat from the pan. Saute the garlic, lemon zest, pine nuts and chilli flakes until garlic is aromatic, about 2 minutes. Add the lemon juice and pesto to the pan and cook for another 2 minutes. Add the noodles, broccoli and bacon to the pan and stir until well mixed. Serve with parmesan cheese.


bacon recipe source: Laura Hunter, Small Wallet Big Appetite (@wallet_appetite), July 9, 2013

3593. RAINBOW CHARD with BACON and ALMONDS

makes four servings 


3 slices of bacon, cut crosswise 1/2 inch thick 
1 small onion, halved and thinly sliced lengthwise 
1 pound rainbow chard—stems trimmed and cut crosswise 1/2 inch thick, leaves cut crosswise 1 inch thick 
2 teaspoons red wine vinegar 
Kosher salt and freshly ground pepper 
3 tablespoons coarsely chopped roasted, salted almonds 

In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain the bacon on paper towels. Add the onions and chard stems to the skillet and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. 

Add the chard leaves to the skillet and cook over moderate heat, stirring a few times, until the leaves are wilted, about 5 minutes. Stir in the vinegar and cook for1 minute. Stir in the almonds and the bacon. Season with salt and pepper and serve.


bacon recipe source: Melissa Rubel Jacobson, Food & Wine (@foodandwine)  

3592. SPANISH TORTILLA with BACON

serves 6-8 


4 large russet potatoes, peeled, cut into
1/2-inch thick slices
1/3 cup olive oil
1 medium onion, chopped
8 slices apple wood smoked bacon, crisply cooked, crumbled
2 cups chopped Swiss chard or spinach leaves, cooked until wilted
6 large eggs
1 cup shredded Swiss cheese

Heat oven to 350ºF. Cook potato slices in simmering water until tender, but not mushy. Drain; rinse with cold water and set aside. Heat oil in a large nonstick oven-proof skillet with sloped sides. Add onion; cook 5 minutes, stirring frequently. Add potatoes; cook 3 minutes, turning with a spatula once. Add bacon and Swiss chard; gently stir. In a medium bowl, beat eggs with cheese until well blended. Add half of mixture to potato mixture in skillet; cook until eggs begin to set. Add remaining egg mixture to potato mixture. Transfer skillet to oven; bake 20 minutes or until set. Let stand 5 minutes; invert onto a platter and cut into wedges. Serve warm or at room temperature.


bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110

3591. CANDIED CHERRY and BACON CHOCOLATE CHIP ICE CREAM

serves 1 pint


1/2 pound (8 oz) sour cherries, pitted
3/4 cup water
1/2 cup sugar
1 teaspoon lemon juice
few drops of almond extract

 

Ice cream:

1 cup heavy whipping cream

1/2 cup whole milk

2 tablespoons sugar

1/4 cup brown sugar

pinch of salt

2 egg yolks

1/2 teaspoon vanilla extract

1/2 cup cooked bacon, chopped

1/4 cup semisweet chocolate chips

Make the candied cherries: In a medium saucepan, heat the cherries, water, sugar, and lemon juice until it starts to boil. Turn the heat down to low and cook for 25 minutes, stirring frequently during the last 10 minutes to ensure they are not sticking. Once the syrup is reduced to the consistency of maple syrup, remove from the heat and add the almond extract. Let the cherries cool in their syrup. After cool, drain the cherries in a strainer over a bowl for about 1 hour. Reserve 1/2 cup candied cherries; save the rest and the syrup for another recipe.

 

Make the ice cream base: Pour 1/2 cup cream into a medium heatproof bowl and set it in an ice bath. Place a strainer on top.

 

In a medium saucepan, heat the remaining 1/2 cup cream, milk, sugars, and salt until the sugars have dissolved.

 

In a small bowl, whisk the egg yolks. Slowly whisk in the warm milk mixture then pour it all back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon with a temperature of 160-165F. Remove from the heat. Pour through the strainer into the reserved cream and stir. Whisk in the vanilla. Let cool in the ice bath until room temperature.

 

Cover the bowl with a lid or or plastic wrap and refrigerate until cold. Place the custard into an ice cream maker and freeze according to the company's directions or place the bowl in the freezer, whisking every 30-45 minutes to break up the ice crystals. When it is a few minutes away from being completely firm, stir in the reserved 1/2 cup candied cherries, chopped bacon, and chocolate chips.

 

 

bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), July 20, 2012

3590. SMOKED AVOCADO, HARISSA SHRIMP and BACON SANDWICH with LEMON AIOLI

makes four sandwiches


Special equipment:
stovetop smoker
applewood chips

Smoke avocado:
2 ripe avocados
1 lemon

Lemon aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon dijon mustard
1 lemon, juice and zest

Arugula:
2 cups arugula
1 tablespoon olive oil
squeeze of lemon juice
2 tablespoons parmesan cheese

Shrimp:
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 tablespoons harissa
8 strips thick cut applewood bacon, cooked crisp
4 sandwich rolls
butter
sea salt and freshly ground pepper

Smoked avocado: Cut avocados in half lengthwise. Remove pit and generously squeeze the juice of 1 lemon all over the avocado meat. Using 1 1/2 tablespoons of apple wood chips, smoke according to your stovetop smoker’s directions for 30 minutes over medium low heat. After 30 minutes, remove the avocados from the smoker, rub with a bit more lemon juice and set aside. While the avocado is smoking, fry the bacon, make the aioli, dress the arugula and cook the shrimp. 



Lemon aioli: In a small bowl, combine mayonnaise, garlic, dijon and the zest of 1/2 a lemon. Add in the juice of 1/2 the lemon and stir to combine. Taste and adjust seasonings. Cover and store in the refrigerator until ready to use.

Arugula: In a medium bowl, toss together arugula, olive oil, a squeeze of lemon juice and 2 tablespoons parmesan cheese. Taste and adjust seasoning with additional lemon juice, sea salt and freshly ground pepper. Set aside.

Shrimp: Combine shrimp, 2 tablespoons olive oil and harissa. Grill just until no longer opaque.  Set aside.

Assemble the sandwiches: Split the bread lengthwise and lightly butter. Broil until toasted, about 3-4 minutes. Spread lemon aioli on one side of the bread. Top with 1/4 of the shrimp and two strips of bacon. Top with 1/4 of the arugula. On the other half of the bread, spread 1/4 of the avocado. Sprinkle with course sea salt and top the other half of the sandwich.


bacon recipe source: Holly, frommyimpossiblytinykitchen (@itsFMITK), April 17, 2014

3589. SEARED SCALLOPS with BACON MARMALADE

makes four servings 


1/2 pound cold thick-cut bacon, cut into 1/4-inch dice 
1 onion, finely diced 
2 tablespoons light brown sugar 
cayenne pepper 
Kosher salt 
freshly ground black pepper 
1 pound carrots, cut into 1/2-inch pieces 
2 tablespoons unsalted butter 
2 teaspoons harissa
1/4 cup heavy cream 
16 large sea scallops (about 1 1/2 pounds) 
1 tablespoon extra-virgin olive oil 

In a medium cast-iron skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the bacon fat. Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until soft and golden, about 25 minutes. Add the sugar and cook until the sugar is dissolved and the onions are glazed, about 2 minutes. Return the bacon to the skillet; season with cayenne pepper, salt and black pepper. Keep the bacon marmalade warm. 

In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth. Add the cream and pulse until incorporated. Season with salt and black pepper. Scrape the carrot-harissa puree into the saucepan; keep warm over very low heat. 

Season the scallops with salt and black pepper. In a large skillet, heat the olive oil until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 1 minute longer. Transfer the scallops to plates and top with the bacon marmalade. Serve the carrot-harissa puree alongside.


bacon recipe source: Sarah Simmons, Food & Wine (@foodandwine)

3588. CHICKEN in RED WINE with ONIONS, MUSHROOMS and BACON: COQ AU VIN

yields 4 to 6 servings


3 to 4-ounce chunk lean bacon

2 tablespoons unsalted butter
2 1/2 to 3 pounds frying chicken, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 brown-braised onions (recipe below)
1/2 pound sauteed mushrooms (recipe below)
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves

Brown-braised onions:
1 1/2 tablespoons butter
1 1/2 tablespoons oil
18 to 24 peeled white onions, about 1-inch in diameter
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth

Sauteed Mushrooms:
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions, optional
Salt and pepper

Brown-Braised Onions: When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.

Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.

 

Sauteed Mushrooms: Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
 

 

Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)

Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.

Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

While the chicken is cooking, prepare the onions and mushrooms.

Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.

Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.

Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.

Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.

 

bacon recipe source: Julia Child, Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1995); Sara Moulton, "Foolproof Dishes," Sara's Secrets, Food Network

3587. SLOW COOKER CHARRO BEANS with BACON, GREEN CHILES and JALAPENOS

yields 8 to 10 servings


1/2 pound bacon

1 pound dry pinto beans

4 cups water

2 cups beef broth
6 cloves garlic, minced

fresh jalapeno (seeds and membranes removed), diced, optional 

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 (15-ounce) can Rotel (diced tomatoes & green chiles)

1 cup fresh cilantro leaves, chopped

salt and freshly ground black pepper

Place beans in a colander, rinse well, and remove any stones or shriveled beans. Cook bacon until just crispy. Drain, chop, and set aside. Pour beans into slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder. Cover and cook on low for 7 hours or until almost done. Stir in Rotel and chopped cilantro, cover, and cook for an additional hour or until tender (total cooking time will probably be between 8 to 10 hours). When beans are done, season with salt and freshly ground pepper, to taste.

bacon recipe source: Samantha, FIVEheartHOME (@FiveHeartHome), October 2, 2014

3586. CORN CHOWDER with CHILI POWDER, BACON and CRUMBLED COTIJA CHEESE

yields 4 to 6 servings


Chili powder:
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt

Bacon crispies:
2 thick slices bacon, finely cubed
1 tablespoon extra-virgin olive oil

Corn chowder:
1 onion, chopped
2 tablespoons all-purpose flour
1 teaspoon chili powder
3 1/2 cups organic chicken stock
2 cups corn kernels
2 cups Yukon gold potatoes, cubed
sea salt
freshly cracked pepper
1/2 cup heavy cream

Garnishes:
1/2 cup crumbled cotija cheese
lime wedges
tortilla chips

For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.

For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.

Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.


bacon recipe source: Nadia G, "Lazy Day Dishes," Nadia G's Bitchin' Kitchen, Cooking Channel TV

3585. BACON QUICHE with PALEO ALMOND FLOUR CRUST

makes eight servings


For the crust
1 1/2 cups almond flour
1 egg
1 egg white

 

For the filling

7 eggs

1 cup coconut milk

6 pieces of nitrate-free bacon

1 small onion, thinly sliced

1 cup sliced mushrooms

1 cup fresh spinach

3/4 cup shredded swiss

salt and pepper

 

Pre-heat oven to 375ºF. In a medium sized bowl, combine almond flour, egg, and egg white until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles. Bake crust for about 15-20 minutes, or until lightly golden brown. While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside. In the same pan, saute onions and mushrooms until onions are translucent. Add spinach and cook down slightly. In a large bowl, whisk eggs and coconut milk. Add bacon, onion, mushrooms, spinach, and swiss. Season with salt and pepper. Pour egg mixture into pre-baked pie shell. Bake for about 25-30 minutes, or until center is just slightly set. You want it to be slightly jiggly, but not loose. Allow to cool for about 15 minutes. Serve warm.

 

 

bacon recipe source: Melissa Herald, CupcakesOMG! (@CupcakesOhMG), June 13, 2012

3584. FIRE ROASTED BACON MEATLOAF

serves four


1 lb. grass-fed ground beef
1 lb. bacon, minced
14 ounce can of fire-roasted tomatoes
1 red onion, minced
1 bell pepper, minced
3 cloves garlic, minced
2 eggs
1 cup almond flour
2 tablespoons oregano
1/2 tablespoon sea salt
pepper to taste

Preheat oven to 400ºF.

If you have a meat grinder, use it to grind your bacon and beef together, if not mince your bacon as fine as possible and combine in a mixing bowl with your beef.

Add all remaining ingredients to the bowl, and using your hands mix well to ensure an even distribution of ingredients.

You can now form it into a loaf and put it in a pyrex dish, put it in a loaf pan, or form into meatballs and put in the pan.

Bake for an hour or until the meat is cooked through, internal temperature needs to be at least 165ºF because of the bacon.

Remove from oven and let sit for 10-15 minutes before slicing and serving.

Serve drizzled with some barbecue sauce.


bacon recipe source: George Bryant, Civilized Caveman Cooking, March 1, 2012

3583. BARBACOA SLIDERS with BACON JAM

makes 24 sliders


2 dozen slider buns
2 tablespoons butter, melted
bacon jam (recipe below)
braised beef cheeks (recipe below)
pickled onion (recipe below)
1 bunch cilantro leaves
½ cup cotija cheese, grated
2 jalapenos, thinly sliced with stems removed
salt, to taste

For the braised beef cheeks:
5 lbs. beef cheeks
2 tablespoons vegetable oil
1 carrot, sliced into ½” rounds
1 stick celery, sliced into ½” slices
1 medium onion, sliced
½ tablespoon ground cumin
1 tablespoon Ancho chile powder
1 bottle red wine
2 cups demi glace
1 small stick cinnamon
1 clove
6 cloves garlic, crushed
1 tablespoon chipotle en adobo

For the pickled onion:
1 red onion, peeled and sliced thinly
1 tablespoon salt
1 cup cider vinegar
1 tablespoon vegetable oil

For the bacon jam:
1 red onion, sliced
8 garlic cloves, crushed lightly
2 large tomatoes, diced large
1 lb. bacon, cooked until crisp, with fat drained
¼ cup molasses
¼ cup brown sugar
¼ cup balsamic vinegar
salt, paprika and black pepper to taste

For the braised beef cheeks: Heat a large saucepan, over high heat. Pour in the vegetable oil and sear the cheeks to a nice brown. Add the vegetables and cook until lightly coloured. Add the cumin and ancho chile powder and toast for about a minutes. Deglaze with red wine, then add all of the remaining ingredients.

For the pickled onion: In a small bowl, season the sliced onion heavily with salt. Let sit for about 15 minutes then rinse the salt off with water. Strain the onion. Pour cider vinegar over the onions, and toss. Let sit for another 15 minutes then strain. Add a little vegetable oil and toss until shiny. Reserve.

For the bacon jam: Add all ingredients to a large pot and cook for about 30 to 45 minutes at a gentle simmer. Pour into the bowl of a food processor and blend until only small chunks remain. Serve on top of our as a side with beef sliders.

To assemble, slice slider buns in half and brush each side with melted butter. Toast until lightly golden. Warm beef cheeks in a saucepan, with a little of the braising jus. Season to taste with salt. Spread a spoonful of the bacon jam onto the bottom bun and place a little of the beef cheeks on top. Top with pickled onion slices, cilantro leaves and sprinkle with cotija cheese. Cover with the top bun, and place a thin slice of jalapeno on top.


bacon recipe source: TRIO (@TRIOAustin), 98 San Jacinto Boulevard, Austin, Texas 78701