3635. BRIE and BACON PIADINA with BALSAMIC FIG and ONION MARMALADE



Piadina Dough (makes 4 piadinas)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup water
1 teaspoon lemon juice


1 log of brie, sliced into 1/4-inch slices
8 slices of bacon, cooked until crisp and sliced into 1/2-inch slices
Roughly 1 cups of arugula, chopped, or arugula sprouts
1/2 cup balsamic fig and onion marmalade (recipe below)

Balsamic Onion and Fig Marmalade (makes about 3/4-1 cup):
1 large sweet onion (Walla-Walla), sliced thinly
2 tablespoons olive oil
2 teaspoons brown sugar
1/4 cup balsamic vinegar
6 brown figs, roughly chopped
1 teaspoon water, or more



First make the dough: In a large bowl or stand mixer, add the flour, make a well in the center and add all the remaining ingredients. Mix with a spoon or a fork (or the dough hook on your mixer), until the dough begins to come together. If you are working with your stand mixer, you can mix with the dough hook for about 5 more minutes on medium speed. If kneading by hand, turn out the dough ball onto a lightly floured surface, and knead for at least 5 more minutes, or until the dough feels smooth and elastic. Form the dough into a ball, lightly oil it, and wrap it in plastic wrap. Let it rest for 30 minutes, or overnight in the fridge. 


To grill your piadinas, prepare a cast iron skillet, heavy bottomed pan, or griddle over high heat. The surface should be very very hot. Take your piadina dough, and divide it into four pieces; then roll out one piece at a time into rounds about 8 inches in diameter (they should be very thin). Place the piadina on the surface of the skillet, and if it is hot enough, the dough will not stick. Grill the piadinas for a few minutes or until bubbles begin to form on the surface, and the underside has charred spots. Turn the piadina over, and cook for just a few minutes more, until the bottom is light brown. Remove from heat and cover.


 To complete your piadina, preheat your oven to 400ºF, and place a rack in the top 1/3 of your oven. Take a rimmed baking sheet, turn it over, and place the grilled piadina on the bottom. Place 5-6 slices of brie down the center of the piadina, and slide the baking sheet into the preheated oven for just about 2-3 minutes, or until the brie is just melting. Take it out of the oven, top the brie with the about 2 tablespoons marmalade, followed by 2 pieces of sliced bacon, and about 1/4 cup arugula. Fold in each side the piadina to close, and serve immediately.

Balsamic Onion and Fig Marmalade: In a large skillet, heat the olive oil over medium heat; then add the onions, and brown sugar, and stir to dissolve the sugar. Continue to cook the onions over medium heat for about 15 more minutes, stirring occasionally, until they are soft, translucent, and light brown. Add the balsamic vinegar, turn the heat to low, and continue to cook the onions, stirring occasionally, for about 10 more minutes. When they are done, they will be deep, dark brown and will have absorbed all the vinegar. Remove from heat and let cool slightly, then transfer to a microwave-safe bowl. Add the chopped figs and water, cover the bowl with plastic wrap (or a lid for the bowl), and microwave on high heat for about 2 minutes to steam the figs. Remove the bowl from the microwave, and the figs should be soft enough that they can be mashed with a fork. Mix the figs together with the balsamic onions, and let cool slightly before serving.


bacon recipe source: The Cilantropist, October 17, 2010

3634. SEARED BACON-CRUSTED ALBACORE TENDERLOIN with POMEGRANATE REDUCTION

For the sauce:

2 cups red wine

1½ cups pomegranate juice

¼ cup balsamic vinegar

1 tablespoon extra virgin olive oil

For the albacore:

1 2-inch-thick piece of albacore tuna loin per person. 

1 strip of apple wood-smoked bacon per piece of tuna. 

1 tablespoon (15 ml.) peanut oil. 

Watercress, radish sprouts, sunflower sprouts, or any other micro-green or spring salad mix that you like. 

White from one egg

For the sauce: Combine first three ingredients in a saucepan and reduce over a low flame to half its volume and set aside until ready to serve. When ready to serve, whisk in olive oil before drizzling over fish and greens.

For the albacore: In a cast-iron skillet, heat the oil over medium heat and cook bacon strips until brown and crispy. Turn off the flame and keep the bacon fat in the pan; drain bacon in paper towels and set aside to cool. When bacon has cooled, break into pieces into a blender and blend at high speed until completely pulverized, then empty bacon onto a flat plate. In a bowl, beat the egg white then brush the sides of the albacore loin with egg white and gently roll in bacon, taking care to cover the sides of the loin with as many bacon bits as possible. Reserve remaining bacon bits. Turn your oven broiler to high and position the topmost rack about three to four inches from the top. Over a high flame, heat the cast-iron skillet that you cooked the bacon in, along with the reserved bacon fat, and gently place each albacore loin medallion into the skillet, then place the skillet into the oven. Broil for 3 minutes, remove the skillet and gently turn over albacore medallions, taking care not to knock off bacon bits. Place skillet back under broiler for 3 more minutes to sear the other side. Prepare individual serving plates with a small mound of micro-greens or salad mix and gently set one albacore medallion on each mound of greens. Whisk the olive oil into the pomegranate reduction and drizzle a little onto each medallion and mound of greens. Top off each medallion with the remaining reserved bacon bits and serve.

bacon recipe source: Victor Panichkul, The Taste of Oregon (@TasteofOregon), August 11, 2010

3633. CASSOULET with SQUASH, BACON, KALE and SAUSAGE

serves 6-8


16 oz dried white beans
1 lbs pork sausage, in links, casing split
1/4 lb slab bacon, roughly chopped
2 lbs butternut squash, peeled and roughly chopped
3 stalks celery, chopped
2 small onion, chopped
1 bunch laciato kale, deveined and chopped
4 cloves garlic
1/2 cup dry white wine
1 quart chicken stock
2 cups panko breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons fresh sage
2 tablespoons rosemary
1 tablespoon herbs de Provence
salt and pepper

To prepare dried beans, rinse and sort, making sure to remove any dried or shriveled beans. In a large pot, fill with beans and cover with 3 inches of water. Bring to a boil and cook 2 minutes, uncovered. Remove from heat, cover, and set aside 1 hour. Drain and reserve for recipe.

Preheat oven to 350°. In a 4 quart dutch oven over medium high heat, warm 1 tablespoons olive oil. When oil is shimmering, cook bacon and sausage until sausage is browned and bacon has crisped, about 5 minutes. Remove from dutch oven and set aside. Add onion, celery, and garlic, cooking until onion is translucent, about 5 minutes.

Deglaze dutch oven with white wine, scraping to remove brown bits. add squash, kale, beans, bacon, and sausage. Pour in chicken stock, add rosemary, herbs de Provence and a generous serving of salt and pepper. Stir to combine, cover and bake for 1 hour. After 1 hour has elapsed, remove from oven and check cassoulet. If mixture has a soup-like consistency, remove lid and continue baking for 30 minutes. If cassoulet has reduced, and thickened into a stew consistency, continue baking covered for 30 additional minutes.

Meanwhile, mix breadcrumbs with sage and set aside. After additional 30 minutes, remove from oven and top with 1/2 of breadcrumb mixture. Bake an additional 15 minutes. Remove dutch oven again and top with remaining bread crumbs. Drizzle remaining 1 tablespoons olive oil on top and broil for 5-7 minutes, or until breadcrumbs are golden brown.


bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, October 9, 2014

3632. BACON RICOTTA CROSTINI

makes about 30 crostini, serves 10-15 

1 long baguette

2-3 tablespoons olive oil

salt and pepper

15 ounce container ricotta, room temperature

1/2 teaspoon salt

1/2 pound thick-cut bacon

honey

freshly cracked pepper

Preheat your oven to 375 degrees F. Use a serrated knife to cut the baguette into about 30 slices.

Use a pastry brush to coat each side of the slices with olive oil. Sprinkle salt and pepper over one or both sides of the slices.

Spread the bread out onto a large baking sheet, not overlapping. Bake for 5 minutes. Remove from the oven and flip each toast. Bake for another 3-4 minutes. It's okay if they are not browned. Let the toasts cool for a few minutes.

Finely chop the raw bacon. Cook it in a heavy skillet until it is crispy, then remove to a paper towel-lined plate.

Add the ricotta to a medium bowl and stir until smooth. Add 1/2 teaspoon salt, if you want. (This is optional)

When the toasts are cool enough to handle, add a dollop of ricotta to the center of each toast. Top with a sprinkle of bacon.

Sprinkle with freshly ground pepper and more salt, if desired. Drizzle with a little bit of honey.

bacon recipe source: Karen Gifford (@foodcharlatan), The Food Charlatan, November 7, 2014

3631. GOAT CHEESE and BACON ROSTI

serves 3-4


2 lb. medium-sized floury potatoes
1 onion, finely chopped
3.5 oz. diced bacon
8 fresh sage leaves
3.5 oz. firm goat cheese 

Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl. 

Heat 1 tablespoon of olive oil in a medium non-stick frying pan, add the onion andbacon  and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat. 

Stir the onion, bacon and any juices left in the pan into the grated potato. Season with salt and pepper and mix well. 

Heat 1 tablespoon of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat’s cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon. 

Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.


bacon recipe source: Good Food Magazine, BBC, January 2004

3630. ROSTI with BACON and SCALLIONS

makes 4-6 servings 


4 slices thick-cut smoked bacon (4 ounces), chopped 
6 scallions, chopped, divided 
Olive oil
3 tablespoons unsalted butter, melted 
1 1/2 pounds russet potatoes, peeled 
1 teaspoon smoked salt or kosher salt plus more 
3/4 teaspoon freshly ground black pepper

Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 tablespoon of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4–5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.

Pour bacon fat into a small bowl; reserve skillet. Add olive oil to bowl to measure 3 tablespoons. Add butter. Place 2 tablespoons fat mixture in skillet. Pour 2 tablespoons into another bowl; add bacon mixture. Reserve remaining 2 tablespoons in small bowl.

Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 tablespoon salt, and pepper; toss to evenly distribute.

Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.

Heat remaining 2 tablespoons fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.


bacon recipe source: Victoria Granof, Bon Appétit (@bonappetit), December 2011

3629. GRILLED HONEY BBQ BACON CHICKEN KABOBS

serves four


4 boneless skinless chicken breasts, chopped into bite size pieces
12 slices bacon
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped

 

Sauce

1 tablespoon oil

2 teaspoons minced garlic

¾ cup ketchup

¼ cup brown sugar

⅓ cup apple cider vinegar

¼ cup honey

3 tablespoons worcestershire sauce

1½ tablespoons yellow mustard

2 teaspoons soy sauce

½ teaspoon chili powder

 

Heat oil in a medium sauce pan over medium heat. Add garlic and sauté for 1 minute. Add all the remaining sauce ingredients and bring to a boil. Reduce to a simmer and allow to cook over low until ready to use.

 

Skewer chicken pieces, pepper pieces, and bacon onto the skewers. Brush sauce over skewers. Grill over medium heat 4-5 minutes, then rotate, brush with more sauce, and cook another 4-5 minutes until chicken is cooked through and bacon is cooked to desired doneness.

 

Serve skewers warm with additional sauce for dipping or drizzling. 

 

 

bacon recipe source: Tiffany, Creme de la Crumb (@CremedelaCrumb1), June 24, 2014

3628. SKILLET CORN and EDAMAME with SPINACH and BACON

1 cup sweet corn
1 cup edamame
2 heaping handfuls of baby spinach
2 scallions, chopped
1/2 red sweet pepper, sliced and diced
1/4 cup cilantro, chopped
1/2 cup red and orange cherry tomatoes
2 slices bacon
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cumin

In a serving dish, place spinach to cover most of the dish. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits. Drain the skillet of most of the oil, reserving about a tablespoon. Add scallions to the hot skillet and sautee for about a minute. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes. Add cilantro and fold in gently. Add tomatoes and fold in and allow to warm through for about a minute. Using a large spoon, transfer the contents of the skillet to the bed of spinach. The heat from the salad will cause the spinach to soften nicely. Top the salad with the bacon bits. Serve warm and enjoy.


bacon recipe source: Lyn, Lovely Pantry (@LovelyPantry), January 13, 2013

3627. PINEAPPLE-BACON FRIED RICE with PONZU SAUCE

serves two


2 slices of bacon, cut into small pieces
2 eggs, beaten
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
3 green onions, chopped
1/2 cup crushed pineapple
1 cup cooked brown rice
1 tablespoon organic ponzu
salt and freshly ground black pepper to taste
oil

In wok or skillet, fry bacon until crisp, remove to paper towel. Remove all but 1 tablespoon of bacon fat from pan and saute onions, garlic and ginger. Add egg and scramble. Add rice, ponzu and bacon and toss until heated through.


bacon recipe source: TaMara, What's 4 Dinner Solutions, February 17, 2010

3626. ORECCHIETTE with BACON, BLACK-EYED PEAS and SPINACH

makes eight servings 


1/2 pound bacon, frozen for 15 minutes and very thinly sliced crosswise 
1/4 cup extra-virgin olive oil 
1 large garlic clove, thinly sliced 
1/2 teaspoon crushed red pepper 
1 pound cherry tomatoes, halved 
2 cups drained canned or thawed frozen black-eyed peas 
2 tablespoons balsamic vinegar 
Salt 
Black pepper 
1 1/2 pounds dried orecchiette pasta 
5 ounces baby spinach 
Parmigiano-Reggiano cheese, for serving 

In a medium skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet and heat the olive oil in it. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, about 2 minutes. Scrape the garlic oil into a serving bowl. Add the tomatoes, black-eyed peas, vinegar and a generous pinch each of salt and black pepper to the bowl and toss well. 

In a large saucepan of salted boiling water, cook the orecchiette until al dente. Drain well. Add the pasta and the spinach to the tomato mixture and toss until the spinach is just wilted. Season the pasta generously with salt and black pepper and toss again. Sprinkle the bacon on top and serve, passing cheese at the table.


bacon recipe source: Food & Wine, January 2015

3625. CREAMY FETTUCINE with BACON, ALMONDS and ORANGE

yields four servings


8 oz. dry fettuccine
4 slices bacon, cooked and diced (4 oz)
1/4 cup sliced almonds, toasted
1/2 cup heavy whipping cream
zest of 1 medium orange, plus more for garnish
juice of 1 medium orange
salt and freshly ground black pepper
1/4 cup finely grated Parmesan cheese, plus more for garnish
finely grated Romano cheese, for garnish

Cook fettuccine pasta to al dente according to directions listed on package. Drain cooked pasta, reserving 1/4 cup pasta water.

In a medium saucepan, combine 1/4 cup reserved pasta water, heavy cream, orange juice, and orange zest. Bring mixture to a boil, then reduce heat and stir in cooked pasta. Cook for about 1 minute until sauce coats pasta, then remove from heat and toss in 1/4 cup Parmesan cheese, diced bacon and toasted almonds. Season with salt and pepper to taste. Plate and garnish with additional Parmesan cheese and Romano cheese. Serve immediately.


bacon recipe source: Jaclyn Bell, Cooking Classy (@cookingclassy1), January 30, 2013

3624. BACON, SALAMI, and SWEET POTATO HASH

serves 4 


6 slices bacon, diced

2 medium sweet potatoes, chopped into 1-inch cubes
1 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cups baby spinach leaves
8 ounces dry salami, casing removed, cut into 1/2-inch cubes
1/2 teaspoon ground nutmeg
Zest of small orange
4 large eggs

Cook bacon in a skillet over medium-high heat, until crisp. Remove the bacon from the pan with a slotted spoon and place on a paper towel. Add sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the pan. Cook until brown and crisp, about 25 minutes. Remove the potatoes from the pan and place on a paper towel.

Add oil, onion, bell pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until the vegetables have softened, about 5 minutes. Add spinach, salami, nutmeg, orange zest. Cook until the spinach is wilted. Add bacon and potatoes, stir to combine.

Make four holes in the hash and break an egg into each. Cook until the eggs are cooked through. To cook faster, place a lid over the pan.


bacon recipe source: Lauren Grier, Climbing Grier Mountain (@GrierMountain), October 17, 2012

3623. BACON and SMOKED GOUDA SCONES

makes eight scones


½ pound bacon, diced
1¾ cups all-purpose flour
1 tablespoon + ½ teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
¾ stick cold unsalted butter, diced
1 cup shredded smoked gouda cheese
1 cup heavy cream
1 large egg, beaten with 1 tablespoon of water

Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Drain on paper towels and set aside to cool.

Combine the flour, baking powder, sugar, salt, and butter in the bowl of an electric mixer and mix on low speed for about 3 minutes, until the butter is the size of peas. Add the cooled bacon and smoked gouda. Gradually add the cream and mix until the dough comes together.

Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface and roll out to ½-inch thickness. Using a 2-inch round cookie cutter, cut out circles of dough and place on the prepared baking sheet. Freeze for 15 minutes.

Meanwhile, preheat the oven to 375°F. Brush the tops of the scones with the egg wash. Bake for 20 to 25 minutes, until lightly golden on top. Remove from the oven and let cool for 5 minutes. Transfer the scones to a wire rack and let cool completely.


bacon recipe source: Riley Wofford, My Daily Morsel (@mydailymorsel), December 12, 2014

3622. LITTLENECK CLAMS in BACON INFUSED CREAM

serves eight


Bacon Infused Cream
3 slices of center cut bacon
2 cups whipping cream

 

Fish Stock

¼ cup olive oil

1 onion, finely chopped

1 shallot, finely chopped

1 fennel bulb, finely chopped

1 leek, finely chopped

2 pounds fish head and bones (cut into 2 inch pieces)

1 bottle (750 ml) of dry white wine

8 cups of water

1 bunch of parsley stems

8 sprigs of thyme

Salt to taste

 

Clams

4 garlic cloves, minced

24 littleneck clams

splash of sherry

 

Saute center cut bacon in frying ban until browned and crispy, approximately 12-15 minutes. Transfer with a slotted spoon to cream and refrigerate overnight. Heat olive oil on medium high heat. Add onion, shallot, fennel, leek and fish heads and bones and saute for about 15 minutes until vegetables are softened. Add wine and bring to boil. Simmer for 20 minutes until wine is reduced by half. Add 8 cups of water and parsley and thyme. Bring back to a boil and simmer for 30 more minutes. Strain through fine colander. Salt to taste. If not using immediately, refrigerate or freeze fish stock (Will last up to 2 months in freezer). In a dutch oven, saute garlic until lightly browned. Add 2 cups of fish stock and bring to a boil. Add littleneck clams and cook for approximately 8 minutes, stirring occasionally until clams open. Discard any clams that have not opened. Add bacon infused cream and a splash of sherry. Serve immediately.

 

 

bacon recipe source: Julie du Pont, Weekend Table, August 18, 2013

3621. ROSEMARY, BACON and GARLIC BRAISED OXTAIL

serves 2-4


1 tablespoon coconut oil, ghee, or grassfed butter
4 ounces bacon, cut into 2 inch pieces
1-2 pounds beef oxtail, cut up
2-3 carrots, cut into 1 inch pieces
2 celery stalks, chopped roughly
1 medium yellow onion, chopped roughly
1 head garlic, outer paper layer removed and top cut off to expose garlic cloves
1 cup dry white wine
1-2 sprigs fresh rosemary
2 bay leaves
½ cup beef or pork bone broth
sea salt to taste

Preheat oven to 300 degrees F. In an oven safe dutch oven or braising dish with lid, melt oil or butter. Add bacon and cook until fat is rendered and bacon is crisp but not burnt. With a slotted spoon, remove bacon and set aside. Salt the oxtail, and sear it in the bacon fat, turning frequently, until crisp on all sides (about 10 minutes). Remove oxtail and set aside. Add carrots, celery, onion and cook until softened. Add garlic and cook for about a minute, then add white wine and let it bubble for another minute or so. Return oxtail and bacon to the pan and toss in rosemary and bay leaves. Cover and place in oven to braise slowly. After about an hour of braising, check the pan and add broth if it has started to become dry. Braise for another 1-2 hours, or until the meat is falling off the bone. Check every 30 minutes or so and add more liquid if necessary. Remove the oxtail and let it cool so that you can easily handle it. Pull the meat off the bone and return to the dutch oven and reheat on the stovetop if necessary. Serve with a starchy vegetable, such as squash, potatoes, or sweet potatoes.


bacon recipe source: Jaime Hartman, Gutsy By Nature (@gutsybynature), September 9, 2013

3620. SWEET and SPICY SHRIMP, PINEAPPLE and BACON SKEWERS

serves approximately 24 pieces 


Large tooth picks
1 pound bacon; thin cut if possible
2 pounds 21-25 per pound raw peel-on shrimp
1 fresh pineapple peeled, cored and cut into one-inch pieces, or one can of chunk pineapple
2 cups ketchup
Dash of Sriracha
2 tablespoons soy sauce
2 teaspoons sesame oil
1 6-ounce can pineapple juice
Sesame seeds

Soak the tooth picks for one hour submerged in water. Preheat oven to 425 degrees. Lay bacon out on parchment lined sheet tray and bake for 10-20 minutes until cooked but still pliable. Cut each strip in half and shut oven off. While bacon is cooking, peel shrimp and set aside. Cut the top and bottom from pineapple. Cut off outer layer down to the flesh. Cut into four quarters vertically. Lay pieces on their sides and cut out and discard core. Cut strips into pieces that will fit in the curve of the shrimp. You will have pineapple leftover if you use fresh. In a small bowl, mix ketchup, sriracha, soy sauce, sesame oil and pineapple juice. Set aside. To assemble, place shrimp on a cutting board, open curve towards you. Place a piece of pineapple in the curve. Lay a half bacon strip over the top. Take a soaked tooth pick and skewer through bacon end closest to you, then through pineapple, shrimp and ending out the opposite end of the bacon. Continue for all of the shrimp. Dip each piece (both sides) in sauce and place on parchment lined sheet tray. Brush remaining sauce over the pieces. If you have a ribbed grill pan, place over medium high heat and when hot, grill shrimp for about 1 ½ minutes per side. (Although we recommend grilling these skewers, you can also broil them – just place a sheet pan of shrimp under the broiler for the same length of time per side.) Whichever method you use, do not overcook the shrimp. When both sides are pink, they are done. Once off the grill pan or out of the oven, sprinkle with sesame seeds and serve.


bacon recipe source: Martha, A Family Feast (@AFamilyFeast), October 17, 2013

3619. SWEET and SPICY BACON WRAPPED MEATBALLS

serves about 36


1 lb bacon, cut in half (my package had 18 slices so I had 36 half-slices of bacon)
36 meatballs (or as many as you have bacon slices)
1 cup brown sugar
3 tablespoons chili powder

Preheat the oven to 350 degrees. Mix together brown sugar and chili powder in a small bowl. Spray a broiler pan with nonstick cooking spray. Cut a pound of bacon strips in half and wrap them around meatballs, securing the bacon in place with a toothpick. Dredge the bacon wrapped meatballs in the sugar and chili mixture, pressing to coat it well. Place them on the greased broiler pan and bake at 350 degrees for 30-45 minutes, depending on how you like your bacon.


bacon recipe source: Tonia Larson, The Gunny Sack (@TheGunnySack), August 2014

3618. SAUTEED SUGAR SNAP PEAS with MUSHROOMS and BACON

serves 4-6 

3 slices thickly sliced bacon, cut into strips 

3 cloves garlic, smashed 

2 tablespoons olive oil 

3/4 lb. sugar snap peas, ends trimmed 

Kosher salt 

10 oz. small white mushrooms, halved (or large white mushrooms, quartered) 

1/3 cup dry sherry 

1 teaspoon sherry vinegar 

1-1/2 tablespoons coarsely chopped fresh tarragon

In a large (12-inch) skillet over medium heat, cook the bacon and garlic with 1 Tbs. oil until the bacon lightly browns and renders most of its fat, about 6 minutes. Transfer the bacon to a plate lined with paper towels; let it drain and cool, and then crumble it. Discard the garlic from the skillet.
Raise the heat to medium high; add the snap peas, sprinkle with 3/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, about 2 minutes. Transfer the peas to a plate.
Add the remaining Tbs. oil and the mushrooms to the pan, sprinkle with 1/2 tsp. salt, and cook, stirring, until the mushrooms brown and start to soften, about 5 minutes. Add the sherry and cook, stirring, until the liquid almost completely reduces, about 2 minutes. Return the snap peas to the skillet, drizzle in the sherry vinegar, and cook, tossing, for 1 minute. Transfer to a serving dish, toss with the tarragon, and sprinkle with the bacon just before serving.


bacon recipe source: Tony Rosenfeld, Fine Cooking (@finecooking)

3617. BACON, ASPARAGUS and GREEN SHISO LEAF TEMPURA

bacon
fresh asparagus spears
fresh perilla (green shiso) leaves, all cut into smaller than bite-sized pieces

Batter:
egg
flour
potato flour (or cornstarch)
ice-cold water
vegetable oil heated to 340 F (170 C) degrees in a wok or deep-sided pan.

Crack a fresh egg into a measuring cup and scramble it with a fork or tiny whisk. Add enough ice-cold water to the egg to reach the 1-cup mark on the measuring cup.

Sift 1/2 cup all purpose flour and 3 Tablespoons potato flour (katakuriko) or corn starch into a medium-sized mixing bowl.

Pour the egg-water mixture into the dry ingredients. Stir with fork or whisk very briefly to mix ingredients, but not too thoroughly. You want to leave some lumps and unmixed patches.

Take a little of the bacon, a little of the asparagus, and a little of the perilla and place them together in a small mixing bowl.

Spoon some of the batter over the ingredients in the small bowl and toss together, without worrying about coating the ingredients evenly.

Take a lightly-oiled metal spoon (the size of a soup spoon) and scoop the the battered ingredients from the bowl, then let them slide off the spoon gently into the hot oil in the pan.

After 30~60 seconds, remove the crispy ingredients from the oil with chopsticks or a metal net scoop, and lay it on a metal rack to drain, then to paper towels to drain some more.

Because of the bacon, this tempura is already seasoned and doesn’t need tempura sauce or salt, but you can sprinkle a little fresh lemon juice over it if you like.


bacon recipe source: Itadakimasu!, May 28, 2012

3616. BACON-WRAPPED MANGO SHRIMP

makes eight servings


1 mango (about 1 pound), peeled, pitted and sliced
16 extra-large shrimp (about 1 pound), peeled and deveined
6 slices bacon, cut into thirds
2  tablespoons vegetable oil
Salt and pepper

Heat broiler or non-stick grill pan to high.

Halve mango slices and place one piece inside curve of shrimp. Tightly wrap shrimp and mango with bacon piece, and secure through skewer, repeat with three more shrimp. Repeat process with remaining shrimp and skewers.

Brush shrimp with oil and season with salt and pepper. Broil or grill until bacon is crisp and shrimp is cooked through, 3 to 5 minutes per side.


bacon recipe source: National Mango Board (@Mango_Board), 3101 Maguire Blvd, Suite 111, Orlando, FL 32803

3615. DUCK EGG with WILD OYSTER MUSHROOMS, NASTURTIUMS and CRISPY BACON

2 free range duck eggs

250 grams fresh oyster mushrooms
2 slices of toasted granary bread
1 bunch nasturtium leaves and flowers
50 grams butter
2 tablespoons vegetable oil
2 rashers crispy bacon

Heat the vegetable oil in a non stick frying pan and add the duck egg. Toast the bread and place in the centre of the plate. In another pan heat some more oil and sauté the mushrooms and season. Add the butter and arrange around the plate. Drizzle some of the mushroom butter around and place the flowers and leaves neatly around it. Place the crispy bacon just over the egg. Serve with a little English mustard.


bacon recipe source: The Staff Canteen (@CanteenTweets), Unit B10 Arena Business Centre, Holyrood Close, Poole, Dorset, BH17 7FL UK

3614. WILTED DANDELION SALAD with BACON

yields 4-6 servings


1/2 pound of bacon
1/4 cup balsamic vinegar
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons olive oil
salt and pepper to taste
3 ounces of goat cheese, crumbled
8 cups young dandelion leaves, rinsed and dried

Fry bacon in skillet until crisp, drain on paper towels, crumble. Pour off bacon fat leaving leaving behind 1/3 cup in the skillet. Put vinegar, mustard and honey in the skillet mixing with a whisk. Add the olive oil. Add salt and pepper, keep this dressing warm. Toss the greens with bacon and cheese in a bowl. Pour the warm dressing over greens and serve.


bacon recipe source: Golden Harvest Organics, 404 N. Impala Drive, Fort Collins, CO 80521

3613. RAINBOW CHARD with BACON and BEANS

1 bunch rainbow chard (or regular), stems cut into bite size & leaves kept separate and roughly chopped
3 bacon, cut into small strips
1/2 teaspoon red chili pepper flakes
1 small can white beans (navy or other small/medium sized beans), drained
1/2 teaspoon powdered chicken stock (+1/3 cup water) stock 1/3 chicken stock
1/3 cup water
salt and pepper to taste

In a pan over medium heat, add oil and chili pepper flakes, and cook for a minute. Add bacon strips and cook for three minutes. Add the chard stems and cook for five minutes, until they are beginning to soften. Add the chard leaves, broth and beans, and cook for about seven minutes. Season with salt and pepper and serve immediately.


bacon recipe source: Caroline Phelps (@misspickledplum), Huffington Post/Taste, November 15, 2012

3612. KIMCHI SPAGHETTI with BACON

serves six


500 grams spaghetti
160 grams kimchi
80 grams onion
400 grams bacon
120 grams button mushroom
40 grams butter
2 tablespoons soy sauce
2 tablespoons gochujang
a dash of salt

Optional for garnishing

Mozzarella cheese

Sesame seeds

Sliced spring onion

Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.

Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.

While the spaghetti is getting ready, get other ingredients ready. Heat the wok on high heat and melt the butter. Once the butter is melted, add the mushrooms and stir it well until cooked. When the mushrooms are cooked, take them out and put them onto a plate.

Add the bacon in an emptied wok and stir it until cooked. Add the onion. Cook further until the bacon and onion crisps. Once they are cooked, take them out and put them onto a separate plate.

Add the kimchi in an emptied wok and stir it until cooked. (Add some vegetable oil if required). Once the kimchi is cooked, add the mushroom from step 3 and stir them together for 30 seconds. Then reduce the heat to medium to low.

By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.

Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.

Serve the kimchi spaghetti on a plate and garnish with your preferred ingredients.

bacon recipe source: Sue, My Korean Kitchen (@MyKoreanKitchn), February 28, 2013

3611. CHICKEN with BACON MINI BURGER in HOISIN SAUCE

5 slices bacon 
2 cups minced chicken 
1 cup grated carrot 
1/2 cup bread crumbs 
1 tablespoon light soy sauce 
1 dash salt and pepper 
1 tablespoon sesame oil 
2 cloves garlic 
3 small diced pearl onion

Garnish 
1 cup grated carrot 
1 tablespoon hoisin sauce

Basting 
2 tablespoons hoisin sauce

Make mini patties: Mix mince chicken and fine dice bacon with dice garlic and onion with light soy sauce. Add carrot and bread crumbs and seasoning with sesame oil mix well. Shape 6 mini ball then lightly flatten it then brush it with hoisin sauce. In pan with little oil pan grill both side of the mini burger. Put on parchment paper and bake at 200 C / 400°F for 20 to 25 minutes or longer depending on the size of the burger. Serve with fresh grated carrot and top additional hoisin sauce.


bacon recipe source: Lee Goh (member), Allthecooks.com, January 10 2014

3610. CAJUN CATFISH HONEY DIJON with BACON POTATO SALAD

serves four


Cajun Catfish
4 catfish fillets
½ cup fish breading
1 tablespoon Creole seasoning
1½ to 2 cups frying oil

Honey Dijon Bacon Potato Salad
5 cups baby Yukon gold potatoes, cooked and quartered
1 medium red onion, diced
1½ cups celery, diced
1 cup bacon, cooked, drained and chopped
2 tablespoons honey
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Creole mustard
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Hot sauce to taste

Potato salad: Combine all ingredients and mix well. Adjust seasoning with salt, pepper and hot sauce. Cover and refrigerate.

Catfish: Combine fish breading and Creole seasoning in shallow bowl. Coat catfish in breading, lightly shaking off any excess. In large skillet, heat oil over high heat. Fry catfish until golden brown, about 3 minutes per side. Place on paper towel to drain. Serve immediately with potato salad.


bacon recipe source: Viking Range, LLC (@VikingRange), Greenwood, Mississippi; The Catfish Institute, Jackson, Mississippi

3609. TORTELLINI with BACON and GREENS

serves four


1 pound cheese or meat tortellini

4 ounces sliced bacon

6 tablespoons unsalted butter

2 cups arugula (about 1 bunch)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

 

Cook the tortellini according to the package directions. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Reserve the bacon and discard the drippings. Wipe out the skillet and return it to medium heat. Add the butter and swirl or stir with a wooden spoon as it starts to foam and sputter. Remove from heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Break the bacon into small pieces and add to the skillet with the arugula, salt, pepper, and cooked tortellini; toss well. Divide among individual bowls.

 

 

bacon recipe source: Sara Quessenberry, Real Simple (@realsimple), April 2007

3608. ONION FLATBREAD with BACON and MESCLUN

makes eight servings


4 small red onions
1 tablespoon olive oil
170 grams cream cheese, softened
1/4 cup strong dark ale
2 teaspoons Worcestershire sauce
Pinch cayenne pepper
2 25 cm packaged soft flatbreads
1 1/2 cups torn mesclun mix
1 cup cherry tomatoes, halved or quartered
6 slices crisp-cooked bacon, crumbled

 Peel and halve onions. Brush with oil, then sprinkle with salt and black pepper. Grill onions on the rack of a covered charcoal or gas grill directly over medium-high heat for 6 to 8 minutes or until charred and slightly softened, turning once halfway through grilling. Cool.

In a bowl whisk together cream cheese, Worcestershire sauce and cayenne pepper until smooth. Chop two grilled onions; stir into cream cheese mixture. Season to taste with salt and pepper. Quarter remaining two onions; set aside.

Grill flatbreads on rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until crisp, turning once halfway through. Transfer to cutting board. Spread half of cream cheese mixture onto each flatbread. Top with arugula, tomatoes, bacon and quatered onions. Slice and serve.


bacon recipe source: The Breeze (@thebreezenz), Level 3/239 Ponsonby Road, Ponsonby, Auckland/PO Box 8880, Symonds Street, Auckland, New Zealand

3607. CREAMED BRUSSELS SPROUTS with BACON, MASALA and ALMONDS

serves 4-6 


500 grams Brussels sprouts, outer leaves removed, halved through the root 
125 grams smoked, streaky bacon, chopped 
olive oil, for frying 
100 ml masala 
50 grams flaked almonds 
3 tablespoons double cream

Fill a bowl with cold, iced water. Bring a pan of salted water to a boil and add the sprouts. Bring back to a boil and simmer for 2–3 minutes, drain, then plunge the sprouts directly into the cold water and leave for 5 minutes.
 
Put a non-stick frying pan or sauté pan over a medium heat and fry the bacon in a little oil until crisp. Add the marsala and reduce by half, then take off the heat and leave to cool.

In a dry pan over a medium heat, toast the almonds for a minute or two, stirring regularly, until golden. Set aside in a bowl.

Put the pan with bacon in it over a medium heat. When it starts to fizzle, add the sprouts and the cream and bring back to a gentle boil. Season with salt and pepper and simmer for 3 minutes.

Scatter the toasted almonds over the sprouts and serve.


bacon recipe source: Good Food Channel (@GoodFoodChannel), UK-TV

3606. BACON GUAVA CREAM CHEESE BITES

makes about 36 pieces


1/2 lb. (half a package) bacon
Square wonton wrappers
4 oz. cream cheese
4 oz. guava paste
Cooking oil (for deep frying)
Water (to glue the wontons)

Slice the entire package of bacon down the middle so you have shorter pieces to cook. Fry these in a hot skillet until they are crispy, but not burned. Drain on paper towels and chop roughly into smaller pieces.

Separate the thin sheets of wonton. I used both 1 and 2 sheets. Two sheets add more crunch. This will depend on your personal preference.

Cut up the guava into small pieces.

To build the wontons, place small pieces of guava in the center of the wonton.

Spread with cream cheese, drop a few pieces of the roughly chopped bacon into this little cream cheese nest.

Dip your fingertip in water and run a tiny bit of water around the edges of the wonton. This acts like glue. You can also use egg white for this. Grab the corners of the wonton and squish corners together to create a little pouch.

Heat your oil in a deep skillet. The depth of the oil should just cover the wontons.

Fry quickly in the very hot oil. It should only take about 10-15 seconds, if that. Work in small batches. Don't do more than 3 or 4 at a time. They cook very quickly.

Drain cooked wontons on a paper towel.

Let them cool slightly before eating. They’re great at room temperature.

Serve and receive your praises.


bacon recipe source: Marta Darby (@Smrtqbn), My Big Fat Cuban Family, March 26, 2015

Bacon Guava Cream Cheese Bites 

INGREDIENTS

• 1/2 lb. (half a package) Farmland® Classic Cut Bacon
• Square wonton wrappers (I used the small ones.)
• 4 oz. cream cheese
• 4 oz. guava paste
• Cooking oil (for deep frying)
• Water (to glue the wontons)

1) Slice the entire package of bacon down the middle so you have shorter pieces to cook.
2) Fry these in a hot skillet until they are crispy, but not burned.
3) Drain on paper towels and chop roughly into smaller pieces.

4) Separate the thin sheets of wonton. I used both 1 and 2 sheets. Two sheets add more crunch. This will depend on your personal preference. I tried some both ways and I was equally happy.

5) Cut up the guava into small pieces.
6) To build the wontons, place small pieces of guava in the center of the wonton.

7) Spread with cream cheese, drop a few pieces of the roughly chopped bacon into this little cream cheese nest.

8) Dip your fingertip in water and run a tiny bit of water around the edges of the wonton. This acts like glue. You can also use egg white for this. Grab the corners of the wonton and squish (<—yes, that’s the technical term for it) corners together to create a little pouch.

9) Heat your oil in a deep skillet. The depth of the oil should just cover the wontons.
10) Fry quickly in the very hot oil. It should only take about 10-15 seconds, if that. Work in small batches. Don't do more than 3 or 4 at a time. They cook very quickly.
11) Drain cooked wontons on a paper towel.

12) Let them cool slightly before eating. They’re great at room temperature.
13) Serve and receive your praises.
Makes about 36 pieces.
- See more at: http://www.mybigfatcubanfamily.com/my_big_fat_cuban_family/2015/03/bacon-guava-cream-cheese-bites-recipe.html#sthash.risKDMzw.dpuf

3605. BACON and AVOCADO KELP NOODLE SALAD

yields four servings


1 package kelp noodles
6 slices bacon, cooked and crumbled
1 avocado, peeled, pitted, and diced
1/4 onion, diced
1 cup shredded red cabbage
1/2 cup mushrooms, sliced
1/2 cup black olives, sliced
extra virgin olive oil, to taste
balsamic vinegar, to taste

In a large mixing bowl, combine all ingredients except for the olive oil and vinegar and toss. Drizzle on oil and vinegar to taste and toss.


bacon recipe source: Heather Resler, Cook it Up Paleo (@CookItUpPaleo), June 1, 2015