3691. BACON BANANA SPLIT

2-3 bananas per boat (depending on the size of each boat)
1 scoop each ice cream flavor (butter pecan, vanilla bean & salted caramel)
2 tablespoons salted peanuts
2 tablespoons dulce de leche
whipped cream
3 tablespoons bacon crumbles

1 cherry

Peel bananas & slice them lengthwise; place in boat. Top with ice cream, followed by dulce de leche, then peanuts, whipped cream, bacon & cherry.

bacon recipe source: Gina Kleinworth (@FireFam5), Kleinworth & Co, August 2015

3690. FRISEE SALAD with BLUE CHEESE, BACON and HAZELNUTS

yields four servings


3-4 tablespoons high-quality extra-virgin olive oil

4-5 thick slices bacon, cut crosswise into 1/2-inch slices
3-4 tablespoons red wine vinegar
Pinch crushed red pepper
1/2-3/4 cup crumbled blue cheese, such as Roquefort, Cabrales, or Gorgonzola Piquante
Salt
3 cups frisee, tough outer parts removed, washed and spun dry
3-4 tablespoons coarsely chopped toasted hazelnuts

 

Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered.

 

Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts. 

 

 

bacon recipe source: Anne Burrell, "The Secret to Risotto," Secrets of a Restaurant Chef, Food Network

3689. SHEPHERD'S PIE with BACON, BEEF and HORSERADISH BLUE CHEESE POTATOES

serves 4-6


2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
2 tablespoons olive or canola oil
6 slices smoky thick-cut bacon, diced
Salt and coarse black pepper
1 onion, chopped
2 carrots, chopped
2 small ribs celery, chopped
4 cloves garlic, chopped
1 large bay leaf
Bundle of sage and parsley, a few sprigs each
2 rounded tablespoons flour
About 3 tablespoons Worcestershire sauce
Cup dry red wine
2 1/2 cups beef or veal stock

For the topping:
2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed
1 cup warm milk
Cup sour cream
2 rounded tablespoons prepared horseradish
1 cup smoked blue cheese or blue cheese crumbles
1 cup grated Parm or sharp cheddar
A few grates of fresh nutmeg
1 cup finely chopped chives
2 large egg yolks
Sprinkle of paprika

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve. 


bacon recipe source: Rachael Ray, Rachael Ray Show, November 18, 2013

hepherd’s Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes

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Serves 4-6

Aired November 18, 2013

INGREDIENTS

• 2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
• 2 tablespoons olive or canola oil 
• 6 slices smoky thick-cut bacon, diced 
• Salt and coarse black pepper 
• 1 onion, chopped 
• 2 carrots, chopped 
• 2 small ribs celery, chopped 
• 4 cloves garlic, chopped
• 1 large bay leaf
• Bundle of sage and parsley, a few sprigs each
• 2 rounded tablespoons flour 
• About 3 tablespoons Worcestershire sauce
• Cup dry red wine 
• 2 1/2 cups beef or veal stock 
• For the topping:
• 2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed 
• 1 cup warm milk 
• Cup sour cream 
• 2 rounded tablespoons prepared horseradish 
• 1 cup smoked blue cheese or blue cheese crumbles
• 1 cup grated Parm or sharp cheddar 
• A few grates of fresh nutmeg
• 1 cup finely chopped chives 
• 2 large egg yolks
• Sprinkle of paprika 
•  

PREPARATION

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.   

- See more at: http://www.rachaelrayshow.com/recipe/16674_Shepherd_s_Pie_With_Bacon_Beef_and_Horseradish_Blue_Cheese_Potatoes/#sthash.7f6Xrp1p.dpuf

3688. DUCK in RED WINE-CURRANT SAUCE with CRACKLINGS and BACON

yields four servings 


2 small boneless duck breasts, skin removed and reserved 
2 slices bacon, cut across into thin strips 
½ teaspoon salt 
Freshly ground pepper to taste 
3 tablespoons finely chopped shallots 
1 cup red wine 
½ cup chicken broth, homemade or low-sodium canned 
1 tablespoon sherry vinegar 
3 tablespoons currants 
2 teaspoons unsalted butter

Julienne half of the duck skin and discard the rest. Heat a large heavy skillet over medium-high heat. Add the duck skin and bacon and cook, stirring constantly, pouring off and reserving rendered fat as it accumulates, until skin and bacon are well browned, about 6 to 7 minutes. Remove with a slotted spoon, drain on paper towels and set aside. Save 2 teaspoons of fat and discard the rest.

Season the duck with salt and pepper to taste. Place 1 teaspoon of the fat in the skillet. Sear duck until browned on the outside and medium rare inside, about 2 minutes per side. Set aside and keep warm.

Add the remaining fat and the shallots to the skillet and cook for 30 seconds. Stir in the wine, broth, vinegar and currants and simmer until reduced to 1/2 cup, about 10 minutes.

Remove pan from heat and whisk in butter. Season with 1/2 teaspoon of salt and pepper to taste. Cut the duck on the diagonal into thin strips and fan out onto 4 plates. Spoon the sauce over the duck, sprinkle with the reserved duck skin and bacon and serve immediately. 


bacon recipe source: Molly O'Neill, The New York Times/Cooking (@nytfood)

3687. PRESSED CUBANO with BACON

makes 4 servings (serving size: 1 sandwich)


1 teaspoon extra virgin olive oil
1 garlic clove, minced
4 (3-ounce) Hawaiian rolls, sliced in half horizontally
2 tablespoons yellow mustard
8 (1/2-ounce) slices reduced-fat Swiss cheese, divided
4 bacon slices, cooked and halved
12 dill pickle slices
2 teaspoons minced fresh cilantro
6 ounces thinly sliced 33%-less-sodium ham
2 ounces thinly sliced deli roasted turkey breast

Combine oil and garlic. Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls. Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.


bacon recipe source: David Bonom, Cooking Light (@Cooking_Light), June 2004

3686. CHILI WAFFLE SANDWICHES with CHEESY SCRAMBLED EGGS, BACON and AVOCADO

makes four sandwiches 


For the Chili Waffles:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
Pinch of salt
1/2 cup milk
2 eggs, beaten
1 tablespoon sambal oelek (or other chili garlic paste)
1 tablespoon Sriracha chili sauce
2 tablespoons unsalted butter, melted and cooled 

For the Cheesy Eggs:
1 tablespoon butter
8 eggs, beaten
1/3 cup shredded sharp cheddar 

For the Sandwiches:
8 strips bacon, cooked
2 avocados, sliced
1 lime, cut into sections 

For the Chili Waffles: Preheat a waffle iron. In a large bowl whisk together flour, baking powder, sugar, and salt. In a separate bowl whisk together milk, eggs, sambal oelek, sriracha, and butter.

Pour wet ingredients over dry ingredients and whisk until just smooth. Pour half the batter onto the waffle iron and cook until waffle is golden brown and crisp. Repeat with remaining batter. This amount of batter will be enough to make two large, round, deep grooved waffles. Depending on your waffle iron you need to divide the batter differently. 

For the Cheesy Eggs: In a medium non-stick skillet over medium high heat, melt butter, then stir in eggs and cheese. Cook, stirring constantly with a rubber spatula, until the eggs are soft but still slightly runny. Remove from heat. 

For the Sandwiches: Place 2 pieces of waffle on each plate, then divide the bacon between each piece of waffle, place the scrambled eggs on top of the bacon, then top the eggs with sliced avocado and squeeze the lime over top. Scatter sliced scallions over each plate and serve immediately.


bacon recipe source: Sydney Oland (@sydneyoland), Serious Eats, May 4, 2013

3685. SARDINE and BACON SPAGHETTI

serves two


1/2 lb thin spaghetti
2 strips of bacon, chopped
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, grated
1 Roma tomato, chopped
1 can of sardines in oil, bones removed and chopped
1 lime, zested and juiced
1/2 cup white wine
salt & pepper to taste
Olive oil

Cook spaghetti until al dente. Drain, toss in olive oil and set aside. Cook bacon until crisp and the fat is rendered. Scoop onto a paper towel with a slotted spoon to drain any fat and clean out the pan. Place the pan back on the heat with a drizzle of olive oil and add the onion. Cook the onion until it starts to caramelize. Then, add the garlic and tomatoes. Add the sardines, wine and lemon juice. Adjust the heat to low and simmer until the wine is slightly reduced and the sauce is thick. This is where you want to taste the sauce to see if it needs any salt or pepper. Add the spaghetti and lime zest, toss everything together, and turn off the heat. Serve with crumbled bacon.


bacon recipe source: Jamily, Chef by Invitation, August 28, 2012

3684. DEEP-FRIED BACON-WRAPPED CHOCOLATE-COVERED TWINKIES

serves four


vegetable oil for deep frying
4 Twinkies, frozen
2 slices bacon, halved
1 (12-ounce) package semisweet chocolate chips

Heat the oil in a deep fryer according to the manufacturer’s directions or in a large saucepan, over medium heat, until the oil reaches 375 degrees F.

Wrap each frozen Twinkie with half a slice of bacon. Use skewers or long toothpicks, as needed, to secure the bacon.

Carefully deep-fry a bacon-wrapped Twinkie until the bacon is fully cooked, 1 to 2 minutes, turning to cook evenly. Remove from the oil and set on a paper towel-lined plate to cool. Repeat with the remaining Twinkies. Allow to cool slightly.

Pour the chocolate chips into a deep microwave-safe glass bowl. Microwave on high power (100%) in 30-second intervals, stirring after each, until the chocolate is melted.

Frost each bacon-wrapped Twinkie with the melted chocolate. Serve immediately.


bacon recipe source: The Twinkies Cookbook, 85th Anniversary Edition: A New Sweet and Savory Recipe Collection from America's Most Iconic Snack Cake (Ten Speed Press, 2015); Wall Street Journal, September 16, 2015

3683. BROWN RICE PILAF with STRING BEANS and BACON

makes six servings


1 lb (approx 2 cups) of brown rice

3 cups of unsalted broth of your choice

1 lb of bacon, chopped
3 tablespoons of vegetable oil (canola, peanut or corn)
2 tablespoons of olive oil

1 large onion, minced

1 lb (approx 2 cups) of string beans, chopped
11⁄2 teaspoon of salt

2 tablespoons of chopped parsley

Pour rice and broth in a deep bowl and let it rest for an hour. Once that time has passed separate rice and broth using a sieve. Set both aside. In a skillet heat the vegetable oil over low heat. Cook the bacon, stirring regularly, until it has released most of the fat. Increase heat to medium and cook until the bacon has turned golden brown and crispy. Remove from he oil and place on a paper towel to absorb the excess fat. You may discard the fat. Heat the olive oil over low heat in a 3 quart cast aluminum or cast iron pot. Add onion and cook stirring until it turns out transparent. Add the string beans and rice, mix until they are coated with the oil. Add the broth and salt and increase heat to medium. Simmer until the liquid has evaporated, stirring often to prevent the rice from sticking to the bottom. Mix in the bacon, and parsley, and lower heat to minimum, and cover with a tight-fitting lid. Simmer for 15 minutes. Uncover and stir, moving the rice from the bottom to the top. Cover and simmer for 5 more minutes. Taste for doneness, rice should be firm but cooked-through. If needed, cover and simmer for 5 more minutes. Serve hot.


bacon recipe source: Clara Gonzalez (@aunt_clara), Aunt Clara's Kitchen, November 24, 2014

3682. CHORIZO BACON BREAKFAST BURRITOS

yields 8 burritos


1 lb. bulk chorizo sausage
2 tablespoons olive oil
16 oz. frozen diced hash-brown potatoes, with onions and peppers
8 large eggs, beaten
8 strips bacon, cooked and chopped
1 1/2 cups shredded Cheddar or Mexican Blend cheese
8 (8-inch) flour tortillas, heated
Pico de gallo, chopped avocado, and/or hot sauce, for serving, if desired

Heat a medium skillet over medium-high heat. Add sausage and cook for 8 to 10 minutes or until sausage is no longer pink, stirring frequently. Remove from skillet; cover to keep warm.

Wash the skillet to cook the potatoes. Heat the olive oil over medium-high heat. Add the potatoes and cook until tender and slightly cripsy, about 8-10 minutes. Remove potatoes from skillet and set aside.

In the same pan, cook the eggs. Spray with non-stick cooking spray and add the beaten eggs. Cook for 3 to 5 minutes, stirring frequently. Remove from heat.

To assemble the burritos, sprinkle shredded cheese down the center of each warm flour tortilla. Next, spoon about 1/4 cup of sausage over the cheese. Top with about 1/4 cup of potatoes, egg, and 1 strip of chopped bacon. Fold bottom of each tortilla up over filling; roll up. If desired, serve with pico de gallo, avocado, and hot sauce. Serve warm.


bacon recipe source: Two Peas & Their Pod (@TwoPeasandPod), April 24, 2015

3681. BACON SWISS CHARD with FLOUNDER

1 filet flounder
1 Swiss chard bunch
4 slices bacon
extra virgin olive oil
salt and pepper to taste

Blanch Swiss chard until very soft, about 15-20 minutes. Meanwhile saute bacon until crispy and cut into small dices, mix with Swiss chard and set aside. In a separate pan, lay seasoned fish down in oil and quickly sear. Plate along side of Swiss chard mixture.


bacon recipe source: Tantillo Foods (@TantilloFoods), T&M Imports, PO Box 15, Northport, NY 11768

3680. BACON, CARAMELIZED ONION, and GRUYERE FOCACCIA

makes 1 flatbread


1 package (2 1/4 teaspoons) active dry yeast
2 teaspoons firmly packed light brown sugar
1 cup warm water (110°F)
3 cups all-purpose flour
6 tablespoons olive oil, plus more for brushing
1 teaspoons kosher salt
1 teaspoons minced fresh rosemary
1 cup loosely packed shredded Gruyere cheese
6 slices thick-cut applewood-smoked bacon, chopped
2 yellow onions, halved and thinly sliced

In the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of the brown sugar in the warm water. Let stand until foamy, about 10 minutes. Add the flour, 4 tablespoons of the oil, salt, rosemary, and cheese. Attach the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 10 minutes. Form the dough into a ball, put it back into the bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles, about 1 hour.

Meanwhile, in a large cast-iron frying pan, fry the bacon over medium-low heat until just crisp. Transfer to paper towels to drain. Discard all but a few teaspoons of the bacon fat. Add the onions and saute over medium-low heat until they start to wild, about 3 minutes. Stir in the remaining 1 teaspoon brown sugar and a pinch of salt and continue to cook until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat, stir in the bacon, and let cool.

Oil a rimmed baking sheet with the remaining 2 tablespoons oil. Dump the dough onto the prepared pan and press it into a rough rectangle. Using your fingers, stretch the dough into a rectangle about 10 by 14 inches Cover the dough loosely with a kitchen towel and let rise in a warm, draft-free place until puffy, about 1 hour.

Position a rack in the middle of the oven and preheat to 425°F . Dimple the surface of the dough with your fingertips. Gently brush the dough with oil, then sprinkle evenly with the bacon-onion mixture. Bake until gorgeously golden, 15-18 minutes. Cut into squares and serve while warm. Makes 1 flatbread.


bacon recipe source: Williams-Sonoma Taste (@WilliamSonoma), April 4, 2014

3679. AGED CHEDDAR FONDUE with GRILLED TOMATOES, BACON and ONIONS

yields 6-8 servings


1 pint cherry tomatoes

8 ounces slab bacon, cubed
1 large Vidalia onion, cubed
1/2 loaf ciabatta bread (about 8 ounces), cubed
Olive oil, for tossing with skewer ingredients
Salt
Lots of freshly ground black pepper
4 ounces aged Cheddar
6 teaspoons cornstarch
10 ounces Gruyere
2 tablespoons butter
2 cloves garlic, minced
1 cup dry white wine
2 tablespoons sherry wine
Pinch of nutmeg

Special equipment: metal skewers (or wood skewers soaked in water for 30 minutes)

 

Heat a grill on medium-high heat.

Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.

Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.

Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.

In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.

Serve with the skewers of tomatoes, onions, bacon and bread for dipping.

bacon recipe source: Amy Thielen, "My Outdoors," Heartland Table, Food Network

3678. ALPINE MAC and CHEESE with BACON

serves 4-6


1 pound elbow macaroni

¾ pound thick-cut bacon, diced
3 tablespoons butter
3 tablespoons flour
3 cups hot milk
Fine sea salt
Freshly ground black pepper
Freshly grated nutmeg
1 cup shredded raclette, plus ½ cup for topping (6 ounces total)
1 cup shredded Gruyere (4 ounces)
1 cup shredded young fontina (4 ounces)

½ cup panko breadcrumbs

Preheat oven to 375 degrees.

Cook the macaroni in a large pot of liberally salted water a few minutes short of al dente.

Meanwhile, fry bacon in a skillet until brown but not too crisp. Remove the bacon with a slotted spoon and reserve the fat.

While the pasta cooks, melt butter in a large saucepan over medium heat. Add 3 tablespoons bacon fat and flour. Cook the roux, stirring constantly, until thickened and nutty in color, about 3 minutes. Pour in the hot milk, and whisk constantly until thickened and the sauce coats the back of the spoon, about 5 minutes. Season lightly with salt, pepper and nutmeg. Stir in the cheeses, a handful at a time, and stir until melted. Stir in the macaroni and the bacon until evenly incorporated.

Grease four 6-inch mini skillets or gratin dishes or six 12-ounce ramekins or ovenproof bowls with about 1 to 2 tablespoons bacon fat. Spoon macaroni mixture into each, mounding the top. Scatter over with remaining raclette and breadcrumbs, dividing evenly. Drizzle over with about 1 tablespoon bacon fat. Place dishes on a large rimmed baking sheet and tent with foil. Bake for 15 minutes. Uncover and set under broiler for no more than 5 minutes to brown lightly. Serve hot.


bacon recipe source: Joseph Erdos, The Seattle Times, January 30, 2013

3677. BACON PUPUSAS with CURTIDO SLAW

serves four 


1/2 can large flaky corn biscuits or large flaky buttermilk biscuits 
1/2 cup crispy cooked bacon, chopped in pieces 
1 tablespoons fresh green salsa 
6 strips crispy bacon 
1 1/2 cups finely shredded cabbage
1/2 cup diced green onions 
1 tablespoons rice vinegar, seasoned 
1/2 pinch salt

Separate and then flatten biscuits to 5" circles.

Mix bacon pieces and salsa in medium bowl.

Place 1-2 tablespoons of the bacon salsa filling in center of each dough circle. Enclose filling within the dough, then roll into a ball and flatten again to a circle. Place the filled pupusas on a large cookie sheet, about 2" apart. Bake in 350º oven for 10-14 minutes until golden, flipping once during the baking. (Alternate cooking method for pupusas: Spray a large skillet with cooking spray. Heat to Medium-high heat. Cook pupusas 3-4 minutes each side, flipping until well-browned on both sides.)

Meanwhile, in a medium bowl, mix the cabbage, onions and vinegar. Add a pinch of salt.

To serve, place three slices cooked bacon on top of one pupusa. Top with slaw and fold over if desired.


bacon recipe source: lorimclain (member), cookmore.com

3676. AMERICAN PANCAKES with WAFER BACON and MAPLE SYRUP

makes approx. 20 pancakes 


2 tablespoons unsalted butter 
1½ cups all-purpose flour 
2 heaped teaspoons baking powder 
1 teaspoon granulated sugar 
1 pinch of salt 
1¼ cups whole milk 
2 large eggs 
10 slices bacon (or approx. 100g / 4oz wafer-thin-cut pancetta) 
2 teaspoons vegetable oil (for frying bacon) 
butter (for frying pancakes)
best-quality maple syrup

Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the streaky bacon.

In a wide-necked jug, measure out the flour and add the baking powder, sugar and salt. Stir to combine.

In another jug, measure out the milk, beat in the eggs and then the slightly cooled butter, and pour this jug of liquid ingredients into the jug of dry ingredients, whisking as you do so. Or just put everything in the blender and blitz.

In a vegetable oil, fry the streaky bacon (cut into half crosswise) or the pancetta strips until crisp, remove to kitchen towels and cover with more kitchen towels. Now, heat either a griddle or non-stick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the pan (but you could use an American quarter-cup measure if you prefer) so that you have wiggly circumferenced discs of about 2 inches in diameter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.

Or just use a blini pan (approx. 3 inches) and turn when the bubbles break through to the uncooked surface.

Pile the pancakes onto plates wigwam with pieces of crispy streaky bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.

Makes about 15 pancakes if cooked in a blini pan; or if not, about 25 pancakes the size of jam jar lids.


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

3675. BRAISED TURBON in BEER with BACON, SHALLOTS and PEAS

serves four

8 rashers streaky smoked bacon 

1 tablespoons light rapeseed oil 

3½ oz unsalted butter 

20 small shallots, peeled and left whole

12 garlic cloves, peeled and left whole

1 sprig rosemary 

3½ fl oz red wine vinegar 

26 fl oz beer 

18 fl oz fish stock 

3 lb 5 oz turbot, fins trimmed, split down the centre and cut into steaks with the bone in

7 oz peas fresh or frozen

3 tablespoons chopped fresh flatleaf parsley, plus extra for garnish 

salt and freshly ground black pepper

Heat the grill and cook the bacon until crisp. Set aside to cool and then chop into small pieces.

To make the braising liquid, heat a large pan and add the oil and 2½ oz of the butter.

When the oil is hot, add the shallots and the garlic. Cook for four minutes and then add the rosemary and cook for a further two minutes so the garlic and shallots begin to colour.

Add the vinegar and cook until reduced in volume to almost nothing.

Add the beer and reduce in volume again to half the amount.

Add the fish stock and bring to the boil. Skim off any impurities that rise to the top and simmer for five minutes.

To cook the fish, place the portions into the beer liquor and cover with foil, with the foil touching the surface of the liquid. Cook on a low heat for 12 minutes. Remove the foil and carefully turn the fish and add the peas and parsley. Cook for one minute and remove from the heat.

Warm a large serving platter, then carefully remove the fish from the beer and place it onto the platter.

Heat the braising liquor and whisk in the remaining 1 oz butter. Season to taste with salt and pepper.

To serve, spoon some of the liquor over the fish and sprinkle over the crisp bacon and a little more parsley.

bacon recipe source: Nathan Outlaw, Spring Kitchen with Tom Kerridge, BBC Food

3674. POTATO STRUDEL with BACON (ERDAEPFELSTRUDEL)

yields 6-8 servings 


3 large potatoes, about 1 pound 
Salt to taste if desired 
¼ pound smoked lean bacon in one piece 
9 tablespoons finely chopped onion 
2 tablespoons finely chopped parsley 
Freshly ground pepper to taste 
5 egg yolks 
2 rectangles of phyllo-strudel pastry, widely available in fine food specialty shops 
4 tablespoons melted butter 
Butter to grease baking sheet

Put the potatoes in a saucepan; add cold water to cover and salt. Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender. Drain.

When the potatoes are cool enough to handle, peel them. Grate or, preferably, put them through a food mill or ricer. Do not use a food processor, or they will become gummy. There should be about 1 3/4 cups, the amount needed.

Cut the bacon into 1/4-inch cubes. Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.

Add the onion and cook, stirring, until lightly browned.

Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper. Add the egg yolks and blend.

Preheat the oven to 425 degrees. Melt the butter.

Carefully lay out one rectangle of phyllo-strudel pastry. Brush it with half the butter. Carefully lay a second rectangle on top of the first. Brush it all over with the remaining butter.

Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left. Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily). Fold over right and left edges of the pastry. Roll the dough bottom to top to enclose the filling in a sausagelike shape.

Butter a large baking sheet. Carefully transfer the potato-filled pastry, seam side down, onto it.

Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top. Cut on the diagonal into slices about 1 1/2 inches thick and serve. 


bacon recipe source: Craig Claiborne, The New York Times/Cooking (@nytfood)

3673. CHICKEN and BACON PASTA with CREAMY CILANTRO-LIME SAUCE

yields 4 servings


2 tablespoons olive oil
1 lb chicken breast, sliced
salt and pepper
3 garlic cloves, minced
2 tablespoons freshly squeezed lime juice (use less if bottled juice)
1/4 cup chicken broth
1 tablespoon fresh cilantro, chopped
2/3 cups heavy cream
2/3 cups milk
1/2 cup mozzarella or parmesan cheese, grated
8 oz spaghetti pasta
reserved cooked pasta water
1 teaspoon fresh cilantro, chopped
7 strips of bacon, cooked, drained of fat, and chopped

Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.

To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.

Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.

Cook pasta according to package instructions, drain, reserving some cooked pasta water.

Add pasta to the sauce, along with the half of the chicken and half of chopped bacon. Mix everything in and season pasta with more salt, if needed.

Top with the remaining half of the chicken, the remaining half of chopped bacon, and more chopped cilantro. 


bacon recipe source: Julia's Album (@JuliasAlbum), August 25, 2015

3672. DUTCH APPLE BABY with BLACKBERRY HOISIN BACON

serves six


1 lb thick slice bacon

2 large apples

4 tablespoons granulated sugar divided

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/3 cup unsalted butter

3/4 cup flour

1/2 package salt

1/4 teaspoon ground nutmeg

1 cup milk

1/2 teaspoon vanilla extract

5 large eggs

1 cup blackberry jam

1/4 cup hoisin sauce

2 tablespoons coarse ground mustard

powdered sugar garnish

maple or blackberry syrup

 

For the bacon: Preheat oven 500ºF. Place 10 slice bacon on a parchment lined baking sheet lengthwise, pull bacon to stretch about half its original length (this helps with shrinkage during the cooking process) don't allow bacon to go over sheet pan edges In a small bowl add, mustard, blackberry jam, hoisin sauce, and 2 tablespoon brown sugar, stir to combine. Spoon about 1 teaspoon of jam mixture over each piece of bacon, using a basting brush spread the jam mixture to coat the entire side of bacon, flip bacon over and repeat this process. To cook, cover the bacon with an additional sheet/baking pan laying the bottom of the pan directly on top of the bacon. Place pans in oven and par-cook bacon for 5-6 minutes or until hot and bubbling but not browned. Remove from oven and set aside until ready to use. Reduce oven heat to 400ºF. Brown remaining bacon slices and crumble for garnish.

 

For the batter: Peel and core apples, cut them into slices then slice into halves and thirds (about 3 cups apples) In a small mixing bowl combine 3 tablespoon sugar with cinnamon and ginger, set aside until ready to use. Cut butter into chunks and place in a deep cast iron skillet. Put the skillet into the oven for 3-4 minutes or until the butter is melted and skillet is hot. Remove skillet from oven, sprinkle bottom of pan with about 1/3 brown sugar mixture. Carefully spread apples over the bottom of the skillet and sprinkle remaining sugar over apples. Put skillet back into the oven, cook for 5-8 minutes to caramelize apples (you should be able to complete the next step while apples are caramelizing)

 

Whisk flour with remaining tablespoon sugar, salt and nutmeg. Gradually add milk, whisking constantly to avoid lumps. When flour batter is smooth, beat in vanilla and eggs one by one. Beat by hand for approximately 2 minutes. Let batter rest for 5 minutes. Remove apples from the oven
 

Add one strip of bacon to the bottom of the skillet at a time trying not to overlap the pieces, arrange in a star or spoke pattern so that when sliced each piece will have a slice of bacon cooked into the batter. It may be necessary to cut bacon to fit skillet. Try not to go over the edge of the skillet to keep bacon from becoming too darkened while cooking. Pour batter over bacon and caramelized apples, bake in the 400º oven for 20 minutes or center is set and sides are golden brown. The pancake will puff dramatically while baking but fall within a few minutes after baking. Slice pancake into 6 pieces, sprinkle with powder sugar, bacon bites and serve with blackberry or maple syrup.

 

 

bacon recipe source: Rebecka Evans (member), Just a Pinch

3671. CHINESE TURNIP CAKE with SAUSAGE, BACON and MUSHROOMS (LAW BOK GOW)

serves 6-8


2 ounces dried shiitake mushrooms (about 10 mushrooms)
5 ounces Chinese bacon (lap yuk), diced
2 Chinese sausage, diced (see note above)
1/4 cup small dried shrimp, rinsed and patted dry (see note above)
1 tablespoon plus 2 teaspoons brown sugar, divided
1 tablespoon soy sauce
3 pounds daikon radish, peeled and finely grated on a box grater
8 ounces rice flour
Toasted sesame oil, for serving
2 scallions, white and light green parts only, chopped
1 bunch cilantro, leaves and tender stems only, chopped
Toasted sesame seeds, for serving (optional)
Hoisin sauce and Sriracha, for serving

Place dried shiitakes in a heatproof bowl and pour over enough hot water to cover. Soak for at least 2 hours and up to overnight. Drain mushrooms, rinse under cold running water, and squeeze out excess water. Trim and discard stems and dice caps.

Set a large pot, Dutch oven, or wok over medium-high heat and add diced shiitakes, bacon, sausage, and dried shrimp. Cook, stirring, until bacon and sausage have rendered some fat, about 5 to 7 minutes. Stir in 2 teaspoons brown sugar and the soy sauce and cook, stirring, for 2 minutes longer. Transfer everything to a bowl and set aside.

In the same Dutch oven or wok, add grated daikon. Stir to coat with any of the remaining fat. Lower heat to medium, cover and cook, stirring occasionally, until daikon is slightly translucent, about 20 minutes. Stir in remaining 1 tablespoon brown sugar until dissolved.

Remove from heat. Stir in cooked shiitakes, bacon, sausage, and dried. Add rice flour in thirds, mixing thoroughly between additions (make sure no traces of flour are left at the bottom). If flour mixture becomes too difficult to stir, stir in up to 2 tablespoons of water to loosen slightly; the final texture should be sticky and tight.

Scrape mixture into two 7- by 5-inch baking dishes or disposable aluminum baking trays. Set up a steamer large enough to hold one of the baking dishes, then, working 1 baking dish at a time, steam turnip cake until cooked through, about 30 minutes. Repeat with remaining baking dish. Let cooked turnip cakes rest 20 minutes before serving.

Drizzle turnip cakes with sesame oil and top with chopped scallions, cilantro, and sesame oil, if using. Slice and serve with hoisin sauce and/or Sriracha on the side.

The cooked turnip cake can be refrigerated for up to 2 days. To reheat, slice and pan-fry in a small amount of oil until golden and crisp on both sides.


bacon recipe source: Shao Zhi Zhong (@FriedWontons4u), Serious Eats, February 17, 2015

3670. XIACHAO NIUGAN JUN (MUSHROOMS with BACON, GREEN CHILES and SCALLIONS)

makes 2 servings 


2 tablespoons canola oil 
3 ounces thick slab bacon, cut into 1/8 inch matchsticks 
10 ounces matsutake mushrooms or 10 ounces cremini mushrooms, thinly sliced 
2 Thai green chili, stemmed thinly sliced 
4 scallions, cut into 1/2 inch pieces
kosher salt, to taste
cooked rice, for serving

Heat oil in a 14 inch flat-bottomed wok or high-sided skillet over high heat. Add bacon and cook, stirring often, until its fat renders and it is crisp (5 minutes).

Add mushrooms and chiles and cook, stirring occasionally, until mushrooms release their moisture and soften (4 minutes).

Add scallions and cook, stirring constantly, until fragrant (1 minute). Season with salt and divide between two shallow serving bowls; serve with rice.


bacon recipe source: Member #610488, Food.com; this recipe originated in Duan Jia Deng, a village in Yunnan Province, China

3669. BABY LEAF SALAD with BACON

yields four servings


8 ounces good bacon

1 extra large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 large garlic cloves, chopped
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
Mesclun greens for 4, washed and spun dry

 

Preheat the oven to 400 degrees F.

Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.

For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times.

Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.

bacon recipe source: Ina Garten, "Chicken Story," Barefoot Contessa, Food Network, 2004

3668. PAN-ROASTED FINGERLING POTATOES with CRISPY BACON and FRIED SAGE

yields 4 to 6 servings


1 pound fingerling (Russian banana) potatoes, each about 3 to 3 1/2 inches long

Salt and pepper
3 strips thick-cut smoked bacon, diced into 1/2-inch pieces
1 small onion, thinly sliced
1 teaspoon minced garlic
1/4 cup sage leaves
 

Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook until the potatoes are tender, 8 to 10 minutes (depending on the size of the potatoes). Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise, if desired. Season the potatoes with salt and pepper and set aside.

In a large, 12-inch saute pan, place the bacon over medium-heat. Render the bacon until crispy, about 7 to 8 minutes. After a couple minutes of cooking the bacon, add the onion. When bacon is crispy and onion is translucent, add the garlic and sage and cook for 1 minute. Increase the heat to medium-high and add the blanched, seasoned potatoes, cut side down, and cook until browned and crispy, about 3 minutes. Turn over and cook for an additional 2 1/2 minutes. Re-season, if necessary, and serve while hot.

bacon recipe source: Emeril Lagasse, "Couch Potatoes," Emeril Live, Food Network, 2006

3667. TEXAS-STYLE BACON, BEANS and EGGS: BLACK BEAN CHILAQUILES

yields four servings


12 corn or flour tortillas, cut into strips

Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

 

Preheat oven to 425 degrees F.

Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.

Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

bacon recipe source: Rachael Ray, "It's a Breeze," Rachael Ray's Week in a Day, Food Network

3666. PUMPKIN, BACON and CHICKEN NORI ROLLS

pureed pumpkin
bacon
cooked chicken
grated vegetables (beetroot, carrot, for example)
mint leaves
nori

To puree the pumpkin, simple chop and peel the pumpkin and boil or roast until cooked. Then either mash or use a whiz to make it smooth. Cook bacon, and shred chicken, grate carrot and beetroot Using a sushi kit, line the nori sheets with pumpkin, then the top up with other ingredients. If you find the pumpkin was a bit wet and the sheets ripped, use to sheets.


bacon recipe source: Nicola Smith, Foreverfit.tv (@ForeverfitTV),  New Zealand

3665. BAKED CAMEMBERT with BACON, ROSEMARY and PINE NUTS

makes six servings


1 wheel (8 ounces) Camembert or Brie in a wooden box
8 small rosemary sprigs, plus 1 tablespoon fresh leaves
6 slices bacon, cooked and crumbled (1/2 cup)
1/4 cup pine nuts, toasted

Preheat oven to 350 degrees. Remove cheese from box and unwrap; discard plastic and lid. Slice off entire top rind. Return cheese to box and place on a baking sheet. Stick rosemary sprigs into cheese; bake just until cheese is melting, about 10 minutes.

Meanwhile, finely chop bacon, pine nuts, and rosemary leaves. Serve cheese immediately, with crostini and bacon mixture.


bacon recipe source: Martha Stewart Living, December/January 2015

3664. BACON SEMOLINA POTATO SOURDOUGH with CHEDDAR CHEESE BREAD

15 oz. 65% hydration starter refreshed 5 oz. durum flour
12 oz. European-style flour or bread flour
2 oz. wheat germ
5 oz. mashed potatoes
3 oz. cheddar cheese
4 slices of cooked crisp bacon, cut into small pieces
1 tablespoon toasted onions
14 ounces lukewarm water, 90-95ºF
2 1/2 teaspoons sea salt
2 1/4 teaspoons instant yeast

Using your stand mixer or by hand, mix the water with the starter to break up the starter. Add the flour, potatoes, salt, yeast (if using), and mix on the lowest speed for 2 minutes. Let rest for 5 minutes. Add the bacon. Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough. Remove dough to your lightly floured work surface and need for 1 minute and form into a ball. Flatten into a rectangle and add the cheese and form dough into a ball. Leave uncovered for 10 minutes. Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap. After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight. Put in your refrigerator immediately for at least 12 hours or up to 3 days. When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it. Place it in your bowl, banneton or shape into baguettes. Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth. Pre-heat oven with baking stone to 500 degrees F. Slash loaves as desired and place empty pan in bottom shelf of oven. Pour 1 cup of very hot water into pan and place loaves into oven. Lower oven to 450º and bake for 25-35 minutes until bread is golden brown and internal temperature reaches 200º.


bacon recipe source: Ian, Mookie Loves Bread, January 24, 2012

3663. BACON, EGG and CHEESE CALZONE

makes 6 calzones


2 (¼-oz.) packages active dry yeast
1⁄4 teaspoon sugar
1 3⁄4 cups all-purpose flour, plus more for dusting
1⁄2 teaspoon salt, plus more to taste
1 1⁄2 lb. sliced bacon, cooked until slightly crisp and roughly chopped
4 cups grated cheddar cheese
10 eggs, lightly beaten
Freshly ground black pepper, to taste
Fine semolina, for dusting
Olive oil, for brushing

Combine yeast, sugar, and ¾ cup water heated to 115° in a bowl; let sit until foamy, about 10 minutes. Whisk flour and salt in a bowl. Add yeast mixture; stir until a dough comes together. Transfer to a lightly floured surface; knead briefly until the dough becomes smooth and elastic, about 2 minutes. Cover loosely with plastic wrap and set aside for 10 minutes.

Place pizza stone in oven and heat oven to 450°. Mix bacon, cheese, eggs, salt, and pepper in a bowl. On a lightly floured surface, divide dough into 6 balls. Working in 2 batches, roll 3 balls into 8" circles about ⅛" thick. Place about ¾ cup egg mixture on one side of each circle, leaving a 1" border. Fold other half of circles over, and pinch edges to seal. Transfer calzones to a semolina-dusted pizza peel. Brush tops with olive oil and slide calzones onto pizza stone. Bake until golden, 15-20 minutes. Repeat with remaining balls and egg mixture. 


bacon recipe source: Saveur (@SAVEURMAG), May 3, 2013

3662. BACON, BORLOTTI BEAN and PASTA STEW

serves four


400 grams (~1 lb) of value tinned chopped tomatoes
250 grams (~8 oz) of value smoked back bacon, chopped
1 large onion, finely chopped
185 grams (~6 oz) of black olives, thinly sliced
2 small leeks, finely chopped
410 grams (~1 lb) of borlotti beans
1 medium courgette, thickly sliced
1 large carrot, thickly sliced
100 grams (~3.5 oz) of value pasta shapes
2 garlic cloves, finely chopped
3 tablespoons vegetable oil
2 tablespoons dried mixed herbs
4 teaspoons grated Parmesan
1 tablespoon tomato puree
800 ml vegetable stock, prepared according to the packet instructions

Heat the oil in a large saucepan and fry the bacon for 5 minutes, or until crispy. Add the onion, garlic, carrots and leeks and cook for 6-8 minutes, or until tender. Add the courgette and cook for 3 minutes.

Add the stock, tomato puree, chopped tomatoes, olives, beans, mixed herbs and the pasta. Bring to the boil, then simmer for 20 minutes, or until the pasta is cooked and the stew develops a thicker consistency. Add a little water if it becomes dry. Season with salt and pepper.

Serve the stew in bowls sprinkled with the Parmesan cheese.


bacon recipe source: The Resourceful Cook (@resourcefulcook)