3604. SMOKED MARLIN CHOWDER with BACON

2 rashers bacon, chopped
1 onion finely chopped
1 large potato peeled and chopped into cubes
1 chile finely sliced
1 corn cob kernels removed
2 tablespoons butter
1 glass white wine
4 cups milk
salt and freshly ground black pepper
7 oz. flaked marlin
2 spring onions finely chopped

Melt butter in pan. Add bacon, fry till crispy, remove. Add onions and chili sauté till translucent. Add potatoes and corn. Add about 1/2 cup of water and simmer till the potatoes are just fork tender. Add white wine. Bring to boil and evaporate wine. Add milk. Season to taste. Bring to simmer and gently cook about 5 minutes. Meanwhile flake the marlin. Add to chowder. Let sit about 5 minutes for flavors to meld. Serve in your pretty bowls and garnish with spring onions.


bacon recipe source: Gilli Wrightston, So So Simple Food, February 21, 2008

3603. GRILLED CRESCENZA CHEESE SANDWICH with BACON and PEACHES

serves one


2 slices crusty artisan bread
3-4 oz. of crescenza cheese
2 strips thick-sliced smoked bacon, cooked
1 ripe peach, sliced and coarsely chopped/mashed
butter or oil for grilling

Layer sandwich with crescenza cheese, bacon, peaches and another layer of crescenza cheese. Heat oil or butter in pan or griddle over medium-low heat. Place sandwich in pan and cook for 3-5 minutes, turning often to ensure the bread doesn’t burn. If the bread is cooking too fast, reduce the heat so the cheese has time to melt. Remove from pan, cut in half and enjoy!


bacon recipe source: The La Crema Blog, La Crema Winery (@LaCremaWines), July 10, 2013

3602. BROILED HERRING with BACON

8 whole herring, gutted, cleaned, and patted dry (see below)
4 slices of bacon
salt & pepper

How to process your whole herring: First you have to scale it. Using a teaspoon, hold the fish by the tail, and scrape opposite the scales. Be firm, but you don’t have to go too hard, since herring scales are light. Turn the fish around, you may want to hold it by the head sometimes, and just scrape until you’ve got most of the scales off.

Sharpen your paring knife. Place your scaled fish on the cutting board and slice into the fish’s “vent” and up to the “neck.” Use your hands and a teaspoon to scrape out the innards. You will either discover two white or orange pouches. That will tell you if it’s male (white = fish sperm) or orange (female = eggs).

Rinse your scaled, gutted fish, and get ready to cook it!

Fire up your broiler (I used my toaster oven, this also would be great on a grill in a basket) and salt and pepper your fish. Depending on the size of your bacon, you should be able to wrap half a piece of bacon around your smelt. Put them on a grill on a tray so the bacon can drain and leave the fish crispy, and pop them into the oven. Turn at least once about 6 minutes in, cook for around 15 minutes total, until crispy.

bacon recipe source: Kirk Lombard, Sea Forager (@Seaforager), January 8, 2014

3601. BACON CHEESEBURGER with THOUSAND ISLAND DRESSING (aka 25 DEGREES BURGER)

serves four


2 pounds of ground beef 80% lean/20% fat blend

8 slices of apple wood smoked bacon
8 ounces Crescenza cheese
8 ounces Gorgonzola cheese
4 brioche buns, or alternative artisanal bread, toasted
8 tablespoons of Thousand Island dressing (recipe below)
Handful of washed wild arugula

Thousand Island dressing
1/4 cup mayonnaise
1/2 ounce pickles, minced
1/2 ounce shallots, minced
1 tablespoon of red wine vinegar
2 tablespoons lemon juice

Heat a griddle or sauté pan over medium high heat, coat with olive oil. In a bowl, combine beef and salt and pepper to taste to form four 5-inch patties. Cook patties for about 8-9 minutes in pan, flipping once, to desired doneness. While burgers are cooking, place all the bacon in a skillet, cook for about 5 minutes on each side, reserve. Just before patties are cooked, place the Crescenza and Gorgonzola on top until melted; remove from heat and let rest.

Mix ingredients for the Thousand Island dressing in a bowl and set aside.

Halve the toasted brioche buns, then spread dressing on each side. Layer the bacon and arugula to complete the burger. Serve warm.


bacon recipe source: 25 Degrees Restaurant, 412 Walnut Ave, Huntington Beach, CA 92648; Katherine Spiers, KCET, May 7, 2013

3600. CHOCOLATE BACON BUNDT CAKE

Chocolate Cake:

1 box devil's food cake mix

1 box instant chocolate pudding mix

4 eggs

2/3 cup oil

1 cup sour cream

3/4 cup buttermilk or milk

2 teaspoons vanilla extract

1 1/2 cups mini chocolate chips

 

Chocolate Glaze:

1/3 cup unsweetened cocoa powder

1 1/2 cups powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

6-8 strips of bacon, cooked and crumbled

Preheat oven to 350 degrees and grease your Bundt pan well. Sift cake mix into a small bowl to remove any lumps and add instant pudding mix to it. In a large bowl, combine eggs, oil, sour cream, buttermilk and vanilla. Stir in cake mix and instant pudding mix until smooth. Add chocolate chips and stir again. Dump into prepared pan and spread out evenly. Bake for 35-45 minutes or until an inserted knife comes out clean.

 

Glaze: Combine powdered sugar, butter and 2 Tbsp. milk. Add more milk if needed to reach a pourable consistency.

 

Pour glaze over cooled cake and spindle bacon on top. Go heavy on the bacon, your man will appreciate it.

 

 

bacon recipe source: Lizzy Mae Early, Your Cup of Cake (@LizzysCupOfCake), August 15, 2013

3599. SUNCHOKES, CARROTS and PARSNIPS with BACON

makes 4-6 servings


2 pounds sunchokes, scrubbed well and cut into 1-inch wedges
1 pound carrots, cut into 2-inch diagonal pieces
1 pound parsnips, cut into 2-inch diagonal pieces
3/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 ounces sliced bacon, cut into 1/2-inch pieces (about 2/3 cup)
6 shallots, thinly sliced (about 2/3 cup)
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon sugar
1/4 cup cider vinegar

Preheat the oven to 500ºF.

In a medium bowl, combine the sunchokes, carrots, parsnips, olive oil, the salt, and the pepper. Transfer the vegetables to a rimmed baking sheet and roast in the oven for 20 minutes, until lightly caramelized and tender, stirring once midway through cooking.

While the vegetables are roasting, place the bacon in a small saute pan over medium-high heat and cook for 2 minutes. Add the shallots, reduce the heat to low, and cook for 5 more minutes, or until the bacon fat is rendered and the shallots are lightly caramelized. Drain, discarding all but 1 tablespoon of the fat from the pan.

Transfer the bacon/shallot mixture to a medium mixing bowl. Add the garlic, parsley, and sugar, and whisk to combine. Whisk in the vinegar. Slowly whisk in the remaining olive oil, and set aside.

Transfer the roasted vegetables to the mixing bowl, and toss with the vinaigrette to combine. Serve warm.


bacon recipe source: Emeril Lagasse, for Good Morning America (@GMA), ABC-TV

3598. BUCATINI with BACON, CHERRY TOMATOES and SPRING ONION SAUCE

serves four


salt
1 pound bucatini
Extra virgin olive oil, for drizzling, plus 1 tablespoon
8 slices smoky bacon, chopped
3-4 spring Vidalia onions with a few inches of green tops intact, very thinly sliced or 2 leeks, halved lengthwise, thinly sliced, then washed and dried
4 cloves garlic, grated or finely chopped
1 red chili pepper, seeded and finely chopped or 1 jalapeño or red Fresno pepper, seeded and finely chopped
2 pints ripe cherry tomatoes
1/2 cup dry white wine
black pepper
1/4 cup flat leaf parsley (a couple of handfuls), chopped
a handful of basil leaves, torn or shredded

a generous handful of grated Pecorino cheese, plus some to pass at table

Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.

In a deep skillet or Dutch oven with tight-fitting lid, heat a drizzle of olive oil over medium-high heat. Add the bacon and cook until crisp; remove the bacon with a slotted spoon and reserve on a paper towel-lined plate. Drain off some fat if the pan has more than a couple of tablespoons of drippings. Add the sliced spring Vidalia onions or leeks, garlic and hot pepper and sauté for 2-3 minutes, then add the tomatoes and stir to combine; cover the pan. Shake the pan occasionally and cook until the tomatoes begin to burst, 6-8 minutes. Uncover the pot and mash up the tomatoes with a wooden spoon, add the wine and stir for 1-2 minutes. Season the sauce with some salt and black pepper, to taste, then reduce the heat to low.

When the pasta is ready, add a ladle of the starchy cooking water to the sauce along with the parsley, bacon and bucatini and toss for 1-2 minutes with an extra tablespoon of olive oil. Turn off the heat and toss in the basil and cheese; serve immediately.

bacon recipe source: Rachael Ray.com, August 8, 2012

3597. FREGOLA with TOMATOES and BACON

serves 1-2


1 tablespoon vegetable oil
3 slices of bacon
1 clove garlic, minced
2 chopped green onions
1/2 cup and 2 tablespoons fregola (pasta)
2/3 cup canned tomatoes
2/3 cup water or chicken broth
1 teaspoon salt
2-3 tablespoons parmesan cheese

Warm the garlic in the oil in a pan. Scissor the bacon into thin-ish strips and then add it to the pan and cook until the bacon is crispy.

Decant the bacon onto a paper towel but leave the juices in the pan. Into this warmed oil, add the spring onions and cook for about a minute. At this point, tip in the fregola and stir it around making sure each grain is slick with the bacon grease. This will just take a second or two. Make sure you’re doing this over medium-low heat because you don’t want to brown the fregola.

You can now add the tomatoes and the water or broth. Stir the mixture around a little and then crank up the heat until the fregola comes to a boil. At this point we’re going to treat the dish a lot like cooking rice on the stove. Put on a lid and turn the heat down to the lowest it will go. The fregola has to soak up all the juices!

After about 12 minutes the fregola should be cooked through. Just like with rice, use a fork to fluff up the pasta. The little morsels of pasta will be tender and there should be little to no liquid left in the pan. You can top this tasty pasta with more green onions but definitely with a handful of shaved parmesan!


bacon recipe source: Food Without The Fuss, April 18, 2013

3596. BREAKFAST PASTA with BACON and POACHED EGGS

serves 2 and is easily doubled

8 ounces dried spaghetti
4 slices thick-sliced bacon
2 tablespoons olive oil
1 cloves garlic, thinly sliced
1 to 2 tablespoons unsalted butter
juice of 1 lemon
small handful coarsely chopped parsley
1/3 cup shredded parmesan cheese, plus more for topping
salt and crushed red pepper flakes, to taste
2 large eggs, poached

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with foil and place uncooked bacon on a single layer atop the foil. Place in the oven and allow to cook until  bacon is crisp, 8 to 12 minutes depending on how crisp you like your bacon. Remove from the oven and placed the bacon on two paper towel atop a dinner plate. Allow to rest until cool enough to handle. When cool, chop coarsely.

Bring a large pot of water to a boil. Add a large pinch of salt to the boiling water and add dry spaghetti. Cook until al-dente then drain.

While the pasta cooks, heat olive oil in a small saucepan. Add the sliced garlic and cook over low heat until the oil is fragrant and the garlic is just slightly golden. Remove from the heat and add butter. Stir to melt.

In a large bowl, toss together warm drained pasta, garlic oil with butter, lemon juice, parsley, bacon, parmesan cheese, and salt and pepper to taste. Poach eggs, according to your own genius.

Divide between bowls and top with egg. Sprinkle with a bit more cheese and crushed red pepper flakes. This breakfast is best served the day it is made.


bacon recipe source: Joy Wilson, Joy the Baker (@joythebaker), September 2, 2013

3595. BAKED MAPLE BACON DOUGHNUTS

makes six


For the doughnuts:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup granulated sugar
2 tablespoons unsalted butter
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract 

For the maple bacon glaze:
1 cup confectioner's sugar
2 tablespoons maple syrup
1/2 teaspoons vanilla extract
1-2 tablespoons whole milk
5 strips bacon, cooked & crumbled 

Make the doughnuts: Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a doughnut pan and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside. In a small saucepan over medium-low heat, melt butter. Butter will begin to crackle and pop as it melts. Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately and set aside to cool. In a small bowl whisk together egg, buttermilk, and vanilla extract. Add browned butter and whisk into the wet ingredients. Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined being sure not to overmix batter. Transfer batter into a plastic sandwich bag. Snip the tip with a pair of scissors and pipe batter into each doughnut mold about  three-quarters full with batter. Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely. While the doughnuts cool, make the glaze.

Make the glaze: In a medium bowl, mix the confectioner's sugar with maple syrup and vanilla extract until sugar starts dissolving. Slowly add milk to thin out the glaze. You might only need 1 tablespoon so mix as you go. Add more if necessary.

Spoon glaze over each doughnut. While glaze is still wet, add the bacon crumbles on top of each doughnut. Doughnuts are best served the day they're made. Store in an air-tight container and refrigerate if you have any left after day one.


bacon recipe source: Tracy Benjamin, Shutterbean (@shutterbean), November 6, 2013

3594. BOILED PEANUT HUMMUS with COUNTRY BACON and FETA CHEESE

yields four servings


Hummus:
2 cups shelled boiled peanuts

4 tablespoons fresh lemon juice
4 tablespoons tahini
1 tablespoon chopped fresh parsley
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 small clove fresh garlic
4 tablespoons good-quality olive oil, plus more for drizzling
Kosher salt and fresh cracked pepper, as needed
1/4 cup cooked bacon, chopped fine, for garnish
1/4 cup crumbled feta cheese, for garnish

Toast:
1 loaf kalamata olive bread or baguette, thinly sliced
Olive oil, for drizzling
1/4 cup finely grated Parmesan

For the hummus: Set the peanuts on a baking sheet lined with paper towels and allow to air dry for 30 minutes.

Transfer to a clean kitchen towel and roll the peanuts around while applying light pressure with the palm of your hand. This will remove some of the skins off of the peanuts.

Place the peanuts, lemon juice, tahini, parsley, coriander, cumin, paprika and garlic in a food processor. Process for 1 minute and then, with the motor still running, slowly drizzle in the olive oil. The hummus should have a smooth, loosely spreadable consistency. Adjust with a tablespoon of hot water if needed. Season with salt and pepper and transfer to your serving bowl of choice. Garnish with a drizzle of olive oil, the crumbled bacon and feta cheese.

For the toast: Preheat the oven to 350 degrees F. Lay your thinly sliced bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with the Parmesan. Bake until golden brown and fully crisped, 5 to 8 minutes. Serve alongside your delicious hummus.

 

 

bacon recipe source: Levon Wallace, Chef of Proof on Main, 21c Museum Hotel (@21cLouisville), Louisville, KY

3593. BACON-WRAPPED CHICKEN TENDERS

1 lbs. chicken tenders (about 10 chicken tenders)
10 strips bacon, sliced in half length-wise
½ -1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon onion powder
½ teaspoon Italian seasoning
1 teaspoon garlic powder
⅔ cup light brown sugar, packed
2 tablespoons chili powder

Preheat oven to 350 F. Mix together salt, paprika, black pepper, onion powder,italian seasoning, and garlic powder. Sprinkle mixture evenly over chicken tenders, (top and bottom) completely coating them generously in the spices. Wrap two sliced bacon strips around the chicken tender. Tuck in and loose ends. Mix together brown sugar and chili powder. Sprinkle this mixture generously over bacon wrapped chicken, top and bottom. Press the sugar mixture into the chicken to pack it on. Place the chicken on a greased grill pan. Bake for 25-30 minutes or until chicken is done and bacon is crisp. You can broil for the last few minutes if desired to crisp up the bacon more. Serve hot. Garnish with parsley if desired. 


bacon recipe courtesy of: Monique, Divas Can Cook (@divascancook), January 1, 2014

3592. CHICKEN and BACON PASTA with SPINACH and TOMATOES in GARLIC CREAM SAUCE

yields four servings


2 tablespoons olive oil
1 pound chicken (chicken breast or tenders)
1 teaspoon paprika
1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
5 medium tomatoes, chopped in large cubes
1 cup cooked spinach
5 garlic cloves, minced
1 tablespoon crushed red pepper
6 bacon strips, cooked, drained of fat, and chopped
1 and 1/3 cups half and half
1 and 1/3 cups Parmesan cheese, shredded
10 oz penne pasta

1/2 cup Parmesan cheese, grated, for serving

In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.

To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.

Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.

In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.

Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

bacon recipe source: Julia's Album (@JuliasAlbum), February 26, 2015

3591. SHRIMP and BACON RAMEN STIR FRY

serves two


2 instant ramen packages, seasonings discarded
1 teaspoon sesame seed oil
2 teaspoons fish sauce
1 tablespoon chili garlic sauce, or to taste
3 pieces bacon, cut into 1/2-inch pieces
1/2 medium onion, sliced
1/4 pound bay shrimp
1 egg
1/4 cup chopped fresh herbs (Thai basil, mint, cilantro, etc...)

Cook the ramen noodles according to manufacturer instructions. Drain, rinse, and set aside. In a bowl combine the sesame seed oil, fish sauce, and chili garlic sauce. Set aside. Heat a large skillet over medium-high heat. Cook the bacon until nearly golden brown, 3-5 minutes. Stir in the onions and shrimp and cook until the shrimp is cooked through and the onions are softened, about 2 minutes. Stir in the egg and cook until the egg is fully cooked, about 1 minute. Toss the drained ramen noodles with the bacon/shrimp mixture. Stir in the sesame seed-fish sauce-chili garlic sauce mixture until the noodles are coated and heated through. Remove from heat, add the fresh herbs and serve warm.


bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (@WhiteOnRice), September 2014

3590. BACON TOFFEE

yields about 3 cups 


1½ cups heavy cream 
1 (1-pound) box dark brown sugar 
2 teaspoons vanilla extract 
1 teaspoon salt 
5 ounces (10 tablespoons) unsalted butter, cut into small pieces 
2 ounces rendered bacon fat (from about 4 slices thick-cut bacon)

In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.

Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm. Can be stored in an airtight container in the refrigerator up to 10 days.


bacon recipe source: Claudia Fleming, "Heralding the Holidays with an Apple Crostata," The New York Times, November 22, 2013

3589. SWEET POTATO, BACON and COLBY MUFFINS

1 medium sweet potato, peeled and finely diced
1 1/2 cups self raising flour
1 teaspoon baking powder
¼ teaspoon cumin
1 teaspoon ground coriander
5 1/2 tablespoons oil
2 eggs
8 1/2 oz. milk
3 oz. natural yoghurt
1 1/2 cups colby finely grated cheese
2 rashers bacon, finely chopped

Roast sweet potato at 400°F for 25 minutes or until just tender. Blitz. Sift flour, baking powder and spices into a bowl. Combine oil, eggs, milk and yoghurt and stir into dry ingredients until smooth. Add 1 cup colby finely grated cheese, bacon and sweet potato. Spoon mixture evenly into 12 lightly buttered ½ cup capacity muffin pans and top with remaining cheese. Bake in oven at 400°C for 15-20 minutes or until golden brown and cooked through. Turn out onto wire rack and serve warm or cold.


bacon recipe source: Mainland, Fonterra Brands (Australia) PTY LTD, 327 Ferntree Gully Road, Mt Waverley, VIC 3149

3588. CREAMED CORN and BACON LASAGNA

makes eight servings


1 (16 oz.) pkg. bacon

1 medium potato (about 1/2 pound)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cans (14.75 oz.) sweet corn, cream style

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 package lasagna

1 cup chopped scallion (greens only)

2 cups shredded Monterey cheese

2 cups shredded mozzarella 

Preheat a large skillet with deep sides on medium high. Cut bacon into 1/2 inch pieces. Add to hot pan. Cook, stirring until crispy, but not hard. Remove from oil and drain on paper towels. Set aside. 

Fill a small saucepan halfway with water and bring to a boil. Meanwhile, peel and slice potato into 1/8" slices. Place in water and parboil for 3 minutes. Drain and pat dry with paper towels. Set aside.

Melt butter in a medium saucepan on medium heat. Add flour and whisk for about 2 minutes. Increase heat to medium high. Slowly add milk, whisking constantly for about 2 minutes or until thicken and smooth. Stir in cream corn and season with salt, black pepper, and cayenne pepper. Remove from heat. 

Preheat oven to 375 degrees F.

Spray a 9x13 inch baking dish with a non-stick cooking spray. Spread 1 cup of cream corn sauce on the bottom of the baking dish. Top with 3 sheets of lasagna, leaving space in between each for expansion during baking. Spread 1 rounded cup of cream corn sauce over pasta. Layer with a third of the potato slices. Add 1/2 cup of mozzarella and 1/2 cup of Monterey. Sprinkle with 1/4 of the bacon pieces. Add 1/4 of the chopped scallion. 

For the next two layers: repeat layering 3 sheets of lasagna, 1 rounded cup of cream corn sauce, 1/3 of the potato slices, 1/2 cup mozzarella, 1/2 cup Monterey, 1/4 of the bacon, and 1/4 of the chopped scallion.

For the top layer: add three sheets of lasagna (there is will 3 unused sheets), 1 rounded cup of creamed corn sauce, and the remaining cheeses.

Spray a heavy duty foil with cooking spray. Cover lasagna tightly with foil. Bake for about 40 minutes or until a pointed knife pierces through the layers of lasagna easily. Broil, uncovered for 1-2 minutes or until the cheese becomes lightly golden. Remove from oven. Garnish with the remaining bacon and scallion. Allow to set for about 15 minutes before serving.

bacon recipe source: Thao, In Good Flavor, November 10, 2014

3587. BACON HABANERO MOJITO

2 slices bacon cooked
1 habanero, thinly sliced
10 mint leaves
1 lime, cut in 6 wedges
4 tablespoons sugar
3 oz light rum
1 cup club soda
2 cups ice cubes

Squeeze 4 of the lime wedges and then add wedges to a large cup. Add sugar and mint leaves and use the back end of wooden spoon to mash the limes and mint with the sugar, releasing all the oils and flavor. Add rum and club soda and gently mix to combine.

Prepare 2 smaller glasses with ice and a lime wedge. Add half of the habanero to each glass and then equally pour mojito over each cup of ice.


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

3586. CREAMY BACON and NAVY BEAN SOUP

serves four


1 stalk celery, sliced
1 small onion, diced
1 medium carrot, sliced
1 clove garlic, minced
1 can (14 ounces) navy beans, drained and rinsed
1½ cups chicken broth
3 tablespoons butter
3 tablespoons flour
6 slices thick cup bacon, cooked crisp and sliced
½ cup shredded cheddar cheese, plus more for garnish
1 cup whole milk
1 teaspoon salt
½ teaspoon pepper
Parsley for garnish

In a large pot over medium heat, sauté the celery, onion, carrot and bacon in the butter. Add the flour to form a roux with the vegetables. Stir in the chicken broth, garlic, milk, cheese and beans. Continue to cook until soup is thickened. Add salt and pepper to taste and garnish with fresh parsley and shredded cheese. Serve with crusty bread, and a salad for a complete meal.


bacon recipe source: Florida Dairy Farmers (@FloridaMilk), 1003 Orienta Ave, Altamonte Springs, FL 32701

3585. BACON, EGG and CHEESE MIGAS

serves 3-4


6 slices bacon, chopped
1 leeks, thinly sliced
1½ cups stale bread, roughly torn into bite-sized pieces
2 tablespoons unsalted butter
1 large bunch kale, cleaned and roughly torn into bite-sized pieces
¼ cup grated cheese (cheddar, Parmesan, whatever you like)
4 eggs (see options below)
sea salt and freshly ground black pepper, for garnish

 
Heat a heavy bottomed pan, like a cast iron skillet, to medium high. Add in your bacon and cook for 5 minutes or so, then add in your sliced leeks. Cook until the bacon is crisp and the leeks are slightly caramelized. Remove the bacon and leeks with a slotted spatula and set the aside. Add in your bread and two tablespoons of unsalted butter. Toss to combine, reduce the heat to medium, and toast for about 5 minutes. Remove the bread and place on the same plate with the bacon and leeks. Add in your kale, and cook until slightly charred and wilted, about 8 minutes.

Add back in the bacon, leeks, and bread. Toss to combine, then add in the cheese and toss to combine. Now, here are your options:

Option A: You can scramble your eggs, pour them over everything, and toss to make a scramble
 
Option B: You can crack the eggs right into the pan and fry the eggs right in the pan with everything
 
Option C: You can fry your eggs separately in a pan and plate them on top of your final product.

Once your eggs are done, plate and garnish with a sprinkle of sea salt and freshly ground black pepper.


bacon recipe source: Sydney Kramer, The Crepes of Wrath (@CrepesofWrath), September 29, 2014

Bacon, Egg & Cheese Migas

Author: Sydney

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Serves: 3-4

 

A traditional Spanish breakfast dish made with day-old bread, eggs, bacon, cheese, leeks and kale - all in one pot!

Ingredients

• 6 slices bacon, chopped
• 1 leeks, thinly sliced
• 1½ cups stale bread, roughly torn into bite-sized pieces
• 2 tablespoons unsalted butter
• 1 large bunch kale, cleaned and roughly torn into bite-sized pieces
• ¼ cup grated cheese (cheddar, Parmesan, whatever you like)
• 4 eggs (you have an option here - you can scramble them, pour them over your eggs, and cook this like a migas scramble, you can crack them into the pan and let them fry among the other ingredients, or you can fry them separately and plate them on top of the finished dish - it depends on how fancy you want to get or how much energy you have)
• sea salt and freshly ground black pepper, for garnish

Instructions

1. Heat a heavy bottomed pan, like a cast iron skillet, to medium high. Add in your bacon and cook for 5 minutes or so, then add in your sliced leeks. Cook until the bacon is crisp and the leeks are slightly caramelized. Remove the bacon and leeks with a slotted spatula and set the aside. Add in your bread and two tablespoons of unsalted butter. Toss to combine, reduce the heat to medium, and toast for about 5 minutes. Remove the bread and place on the same plate with the bacon and leeks. Add in your kale, and cook until slightly charred and wilted, about 8 minutes.
2. Add back in the bacon, leeks, and bread. Toss to combine, then add in the cheese and toss to combine. Now, here are your options:
3. Option A: You can scramble your eggs, pour them over everything, and toss to make a scramble
4. Option B: You can crack the eggs right into the pan and fry the eggs right in the pan with everything
5. Option C: You can fry your eggs separately in a pan and plate them on top of your final product. I did this for presentation's sake, but if I were making this on a weeknight or as a quick breakfast, I'd probably do option A.
6. Once your eggs are done, plate and garnish with a sprinkle of sea salt and freshly ground black pepper.

 

Share This Recipe:

• 
  
• 
  
• 
  

- See more at: http://www.thecrepesofwrath.com/2014/09/29/bacon-egg-cheese-migas/#sthash.8KXuU3or.dpuf

3584. BACON, MISO and CARROT PASTA

serves two


For the carrots:

2 medium carrots

olive oil

salt and black pepper

For the pasta:

4 oz (115g) thick cut bacon

1 large green onion

2 tablespoons miso paste, I use dark

4 cups cooked short pasta, such as fusilli, al dente

salt and freshly ground black pepper

handful of chopped parsley

4 tablespoons grated parmesan

For the carrots: Preheat oven to 350ºF /180ºC. Peel and cut the carrots in small chunks. Scatter them in an oven tray, drizzle some olive oil on top, season with salt and pepper and roast for about 20 minutes, until tender but still crunchy.

For the pasta: Cut the bacon in small pieces and finely slice the green onion. Heat a skillet with 2 inch sides over low heat, add the bacon and cook slowly until most of the fat is rendered. If it’s still dry, add a few tablespoons olive oil. Add ¾ of chopped onion to the pan. Cook for a minute stirring once. Add miso and stir to mix. Add about ¼ cup hot water and mix so that it makes a sauce. Add the carrots and the cooked pasta. If it’s too dry add a couple more tablespoons of hot water. Don’t cook it too much so the pasta remains al dente. Taste and add salt and black pepper to taste. Transfer to the serving plate or plates. Sprinkle with chopped parsley, remaining green onion and grated cheese. Drizzle with extra olive oil if you want.

 

 

bacon recipe source: Paulo Montenegro, Vintage Kitchen Notes (@VintageKitchen1), August 22, 2013

3583. BLUE CHEESE and BACON STUFFED FLANK STEAK

serves four as entrée; serves 10-12 as appetizer


1, 1½-2 lb. flank steak
¾ cup blue cheese, crumbled
1 tablespoon garlic, minced
6 oz. bacon, diced medium
2 tablespoons green onion
2 oz. bread crumbs
2 oz. baby spinach
2 oz. ale or lager beer
2 oz. olive oil
Kosher or sea salt and cracked black pepper to taste

On an even cutting surface, trim the fat off the flank steak. With a sharp knife, cut the thickness of the flank steak in half as evenly as possible. You should have two pieces that are as large as your original piece but half as thick. Lay each piece side-by-side; place plastic wrap over the top of both pieces and, with the smooth side of a tenderizer, pound meat until its total size has increased slightly and the meat has an even thickness. Refrigerate until ready for use.

Fry bacon on medium heat, rendering the fat. Remove the bacon and set in a mixing bowl. Add garlic to the hot bacon fat; when it starts to brown, add the beer and, with a wooden spoon, detach the bacon particles from the bottom of the pan (deglaze). Add the spinach and wilt it for about 15-20 seconds, then scrape the entire contents of the pan into the mixing bowl with the bacon. Add blue cheese, bread crumbs, and green onion; mix thoroughly and divide in two.

Remove meat from refrigerator; season both sides with salt and pepper. Spread the mixture evenly on the flank steak pieces, leaving about 1½ inches of exposed meat around the edge. Roll firmly but not super tight; hold seam together with toothpicks.

Brown in hot pan with olive oil, seam side down first, evenly on all sides. Transfer to a shallow baking dish and finish in a 350°F oven for 15-18 minutes. Let rest for 10-15 minutes before carving.


bacon recipe source: Nugget Markets (@Nugget_Market), 168 Court St, Woodland, CA 95695

3582. CHEESY MAPLE BACON CAJUN PULLED PORK SANDWICH

makes 8 sandwiches


3 pounds boneless pork shoulder
1 tablespoon salt

2 teaspoons black pepper

2 teaspoons paprika
1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme leaves
1/2 teaspoon celery seed
1/4 cup chicken stock, apple juice, or water
8 soft potato burger buns, split horizontally
8 thick slices extra-sharp Cheddar cheese
About 24 bread and butter pickles


Sriracha yogurt:
1/2 cup nonfat Greek yogurt

1 tablespoon Sriracha chili sauce



Crispy potatoes:
2 pounds Yukon gold potatoes, 1 to 2 inches in diameter
2 1/2 tablespoons olive oil

Salt

2 small scallions, sliced

Maple bacon:
8 slices thick-cut bacon

2 tablespoons pure maple syrup

To make the Cajun Pulled Pork: In a small bowl, combine the salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, thyme, and celery seed. Rub the mixture over all sides of the meat, pressing it to adhere. Transfer the meat to a slow cooker and add any of the spice mix that didn’t adhere. Add the broth, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.

Meanwhile, make the Sriracha Yogurt: In a small bowl, combine the yogurt and Sriracha. Set aside in the refrigerator.

About 1 3/4 hours before the pork is done, preheat oven to 400 degrees F.

Meanwhile, start the Crispy Potatoes: Place the potatoes in a large pot of cold, well-salted water and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are very tender, 15 to 18 minutes. Drain the potatoes and set aside.

While the potatoes are cooking, make the Maple Bacon: Arrange a wire rack over a large rimmed baking sheet and arrange the bacon on the rack. Bake until the bacon is beginning to brown, 15 to 18 minutes. Remove the bacon from the oven and brush it on both sides with the maple syrup. Continue baking until the bacon is nicely browned, 5 to 7 minutes. Remove from the oven and set aside until cool enough to handle, then transfer the bacon to a plate. Pour the bacon fat on the baking sheet into a measuring cup, about 3 tablespoons. Set the bacon, bacon fat, and baking sheet aside.

Increase the oven to 500 degrees F.

Arrange the potatoes on the baking sheet that had the bacon fat and use a spatula to smash each to about 1/2-inch thick. Add enough olive oil to the bacon fat to equal 1/3 cup, and then drizzle the mixture over the potatoes. Sprinkle generously with salt. Bake until well browned and crisp, about 35 to 40 minutes. Top with the scallions.

While the potatoes are baking, transfer the cooked pork to a cutting board and let rest 10 to 15 minutes. Use two forks to shred the meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Break the bacon pieces in half and arrange on the bottom halves of the rolls. Top with the pork, cheese, and pickles and Sriracha yogurt if you’d like. Serve with the potatoes and Sriracha yogurt alongside.


bacon recipe source: The National Pork Board, 1776 NW 114th Street, Des Moines, IA 50325

3581. BACON-CHOCOLATE MOUSSE with MAPLE WHISKEY CREME

makes 12+ servings


Mousse:
12 oz. best quality semi sweet chocolate chips 
1/2 cup sugar 
3 eggs 
1 cup hot milk 
1 tablespoon vanilla extract 
4 slices of thick sliced bacon, cooked crisped, drained and cooled 

Maple whiskey creme: 
1 cup of heavy cream 
1/2 cup of powdered sugar 
1/4 cup of pure maple syrup
1 - 1/2 tablespoons whiskey
1 teaspoon maple extract 
1 teaspoon vanilla extract 

Mousse: Combine chocolate, sugar, and eggs in a blender and blend until combined. Add hot milk and vanilla. Blend until smooth. Stir in finely chopped bacon. Pour into demitasse cups, mini martini glasses or ramekins and chill at least 2 hours. (This can also be poured into a prepared graham cracker crust and served like a pie.) Top with a dollop of maple whiskey crème

Maple whiskey creme: With an electric mixer, Whip the crème and sugar until thick. Add syrup, whiskey and extracts and whip to desired thickness. Serve on mousse.


bacon recipe source: tamaralittrell (member), BakeSpace (@bakespace)

3580. BACON-WRAPPED MONKFISH with PEAS, RADISHES and SALSA VERDE

makes four servings


2 lbs cleaned monkfish tail
2 sheets thinly sliced bacon
2 cups English peas, blanched
1 cups spring radishes, quartered and blanched
2 each romaine lettuce, chiffonade
¼ cup chopped tarragon
¼ cup chopped chives
½ cup chopped parsley
2 sprigs thyme
1 clove garlic
Zest of one lemon
1 lemon, juiced
Olive oil
Salt and pepper
4 tablespoons butter

Lay out the bacon on a piece of plastic wrap, next put the monkfish on the bacon, season with salt and pepper, and roll up tying the ends of the plastic wrap. Poach the monkfish in a pot of simmering water for 8 minutes. Take the monkfish out of the plastic wrap, heat up a sauté pan, coat with oil, then add the fish, 2 tablespoons butter, 2 springs of thyme and one clove of garlic, cook at 375ºF for 7 minutes.

In a separate pan, add 2 tablespoons of butter, the peas, radishes, the romaine and some chopped red onion and sauté. For the salsa verde, mix the tarragon, chives, parsley, lemon and olive oil. Reserve for plating.


bacon recipe source: Gavin Kaysen, Today, April 24, 2015

3579. BACON-CILANTRO FRIED RICE

serves four


4 eggs

8 slices of bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green
8 cups cooked jasmine rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

In a medium bowl, whisk eggs together until well-combined. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate. In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant. Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs. Check for flavor and season if necessary.  Toss in the cilantro and scallions greens and serve.


bacon recipe source: Ming Tsai (@chefmingtsai), Simply Ming, Season 5, Episode 501: Cilantro/Bacon

3578. FIVE-SPICE MILLIONAIRE'S BACON

serves 6 to 8

1 lb. thick-cut bacon
1 tablespoon lower-sodium soy sauce
1/4 teaspoon Chinese five-spice powder
1 cup packed brown sugar (light or dark)
1/4 teaspoon crushed red pepper flakes 

Position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil and set a rack over the foil. Arrange the bacon in a single layer on the rack, leaving no space between the slices. In a small bowl, combine the soy sauce and five-spice powder, and then brush the mixture over the bacon. In another small bowl, combine the brown sugar and red pepper flakes. Evenly sprinkle the mixture over the bacon, covering each slice completely. Bake, rotating the sheet halfway through, until the sugar is melted and the bacon is brown and shiny, 30 to 40 minutes. Let cool on the rack for about 5 minutes, then loosen the slices from the rack with a metal spatula. Continue to cool for another 5 minutes before serving; the bacon will crisp as it cools.

 

 

bacon recipe source: Julissa Roberts, Fine Cooking (@finecooking), Issue 122 

3577. ERYNGII CLUB SANDWICH

serves four


3 large eryngii mushrooms
2 tablespoons olive oil
8 rashers of bacon
12 slices of thick white bread
1 tablespoon mayonnaise
2 teaspoons honey mustard
2 large tomatoes
1/2 iceberg lettuce

 Grill the bacon either side until cooked. Meanwhile, slice the eryngii lengthways and fry in a little oil until golden. Lightly toast each lice of bread either side and then spread each with mayonnaise and the mustard. Top the first layer of bread with the lettuce and bacon, then top with another slice of bread. On top of this slice, place the tomato and then the Eryngii. Top the sandwich with the last slice of bread and secure the sandwich together with a cocktail stick. Serve with some fries for a delicious lunch.


bacon recipe source: lhood13 (member), BBC Good Food

3576. BACON, EGG and TOMATO CLUB SANDWICHES

makes 4 large sandwiches 


1/2 cup mayonnaise
3 tablespoons finely chopped chives
12 slices sandwich bread, toasted
4 hard-boiled eggs, thinly sliced and seasoned with salt
3 to 4 medium tomatoes, thinly sliced
1 pound sliced bacon, halved and cooked until crisp
2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil

Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.

bacon recipe source: Maggie Ruggiero, Gourmet, July 2009

3575. CHILES stuffed with SCRAMBLED EGGS and BACON with CHIHUAHUA CHEESE SAUCE

makes six servings


1 1/2 cups (or more) whipping cream
1 1/2 cups (packed) coarsely grated queso chihuahua (see note) (about 6 ounces)
6 large fresh poblano chiles (each about 4 ounces)
12 ounces bacon slices, coarsely chopped
6 tablespoons (3/4 stick) butter
16 large eggs, beaten to blend in large bowl
2 dried guajillo chiles, seeded, sliced very thinly into strips
fresh cilantro sprigs
corn tortilla chips
sliced tomatoes

Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)

Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.

 Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.

Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.

Note: Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.


bacon recipe source: Las Ventanas al Paraíso, Los Cabos, Mexico; Bon Appétit, May 2003