3722. DARK CHOCOLATE BARK with CANDIED MAPLE BACON and SEA SALT

yields 12 servings


8 slices thick cut bacon
1/4 cup pure maple syrup
100 grams (3.5 oz) 90% dark chocolate
100 grams (3.5 oz) 70% dark chocolate
1 tablespoon maple syrup
1/4 teaspoon smoked sea salt

Preheat oven to 275°F. Line a cookie sheet with a pice of wax or parchment paper and set aside.

Lay bacon on a separate baking tray or cooling rack set over a baking tray and brush with 1/4 cup of maple syrup. Turn once and brush other side. Cook bacon for approximately 90 minutes. Check often to make sure it is cooking evenly.

When bacon is golden and looks completely cooked, remove from oven and lay on cooling racks (otherwise as it cools, it will get stuck to the pan) to cool completely. Chop the bacon when it is cool and set aside until needed.

Fill a small saucepan with about two inches of water. Set in on high heat until it boils, then lower to a simmer. Place a small metal bowl over the pan (but make sure the bowl doesn't touch the water).

Put the chocolate and maple syrup in the bowl and allow it to melt completely. Remove from the heat and stir in the bacon pieces.

Pour the chocolate out onto the wax paper/parchment paper lined cookie sheet from step 1. Flatten out with a spatula until thin enough to be able to break up later. Sprinkle with the sea salt all over and place in refrigerator or freezer until only just hardened (no more then 20-30 minutes).

Break bark up into chunks and store in an airtight container in the fridge.


bacon recipe source: Elizabeth Nyland (@GuiltyKitchen), Guilty Kitchen, July 4, 2013

3721. KIMCHI-BACON QUESADILLAS

serves four


8 flour tortillas
1-1½ cups kimchi, drained and roughly chopped
8 slices thick-cut bacon, chopped into roughly 1" pieces
2 cups grated monterey jack cheese
2 cups grated white cheddar cheese
Nonstick cooking spray

Optional (but recommended) toppings:
1 avocado, thinly sliced
scallions, chopped
queso fresco, crumbled
pico de gallo
gojuchang aioli

Cook bacon over medium heat in a medium pan until golden brown and fat is rendered. Remove bacon to a paper-towel lined plate to drain. Add kimchi to the bacon drippings and cook, stirring ocassionally, until it starts to caramelize, about 6-8 minutes.

Build your quesadillas. Mix cheeses together. Sprinkle approximately ½ cup of cheese onto a tortilla, followed by a bit of kimchi and bacon. Top with another ½ cup of cheese and another tortilla. Repeat three more times with remaining tortillas.

Spray a medium sized skillet (one big enough to fit your tortillas) with nonstick cooking spray and heat over medium heat. Cook quesadillas, one at a time and spraying pan with nonstick spray in between each one, for about 1-2 minutes, until tortilla is golden brown, and then carefully flip and cook 1-2 minutes more.

Cut into wedges and serve immediately with avocado, scallions, queso fresco, pico de gallo, and/or gochujang aioli.


bacon recipe source: Chris, Shared Appetite (@sharedappetite) 

3720. CANDIED BACON JERKY

serves ten
total time: 3 hours, 10 minutes


100 grams (1/2 cup) light brown sugar
¼ teaspoon cayenne
10 strips bacon

Preheat the oven to about 225°F. Use a rimmed baking sheet with a fitted rack for this recipe if you can. Line the baking sheet with foil and spray the rack generously with cooking spray.

In a shallow bowl, combine the brown sugar and cayenne. Dip/pat each slice of bacon on both sides in the sugar mixture, shaking off excess, and then place on the wire rack (note: you may or may not be able to squeeze them all on one pan).

Bake the bacon for about 2.5–3 hours, flipping the strips every hour. When the bacon is done, it will be a deep mahogany brown and will have shrunk quite a bit. Let the bacon cool a minute then move it around every so often to ensure it doesn’t stick to the pan. The bacon will firm up as it cools.


bacon recipe source: Janice Lawandi, Kitchen Heals Soul (@KtchnHealsSoul), September 17, 2013

3719. RHUBARB-GINGER-GLAZED BOK CHOY with BACON

a meal for one; a snack or side for two or three


4 slices bacon
1 thumb fresh ginger, peeled & minced
1 finger fresh turmeric, peeled & minced (optional)
½ cup chopped rhubarb (about 3 small stalks)
Juice & pulp of 1 orange
1½ lbs bok choy, chopped

Fry bacon on low heat to caramelize. When brown & crisp, set aside on paper towel. Add the ginger, turmeric (if using) & rhubarb to the hot bacon fat & sauté on low until softened. Turn up the heat & add the contents of the orange: juice & pulp. Scrape the brown bits from the pan as it bubbles. Add the chopped bok choy stalks & stir-fry for about 5 minutes until softened. Add the chopped bok choy greens & continue to stir-fry until bright green & just wilted. Serve immediately, topped with crumbled bacon.


bacon recipe source: petra8paleo, April 1, 2014

3718. BACON BOURBON BARBECUE SAUCE

makes three cups


4 ounces (4 to 5 slices) thick-cut bacon, chopped
1 medium onion, sliced into half moons
3 cloves garlic, minced (a generous tablespoon)
1/2 teaspoon ground cumin
3/4 cup (175 ml) bourbon
3 tablespoons brown sugar
2 tablespoons dark molasses
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 (28-ounce) can whole tomatoes in juice
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 to 5 dashes hot sauce, optional 

Cook Bacon: Arrange bacon, in one layer, at the bottom of a wide, heavy-bottomed pan. Place the pan over medium heat and cook bacon until the fat has rendered and bacon is browned, but not crispy; about 8 minutes. Check the amount of fat that has rendered and remove all but 2 tablespoons from the pan. 

Prepare BBQ Sauce: Add onions and cook until softened, about 5 minutes. Add garlic and cumin then cook, stirring often, until fragrant, about 2 minutes.

Stir in the remaining ingredients, bring to a boil then reduce to a low simmer. Cook at a low simmer until the sauce has thickened slightly (a good visual is when the sauce can hold a line on the back of a spoon when you drag a finger through it), about 25 minutes.

Taste sauce for seasoning then adjust with additional salt, pepper or sugar as needed. Remove from the heat then blend until smooth. (See note below about blending). 

Blend Sauce: Blend until smooth, let cool to room temperature then refrigerate up to one week or freeze up to one month.


bacon recipe source: Joanne, Inspired Taste (@inspiredtaste), July 16, 2015

3717. PORCINI and BACON SAUCE

makes about 2 1/4 cups


2 ounces dried porcini mushrooms
2 cups boiling water
1/4 pound sliced bacon, chopped
9 garlic cloves, sliced
2 shallots, thinly sliced
1 pound button mushrooms, sliced
3 cups dry red wine
4 cups low-salt chicken broth
1 cup beef broth
1 large fresh rosemary sprig
Reserved roasting pan with juices
1/4 cup (1/2 stick) chilled butter, diced

Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.

Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.

Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)

Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.




bacon recipe source: Bruce Aidells and Nancy Oakes, Bon Appétit, December 2005

3716. ITALIAN STYLE BAKED BARRAMUNDI with BACON SAUCE

2 barramundi, defrosted
dried basil, sea salt and coarse ground black pepper, to taste
3 strips bacon, chopped
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
3-5 sprigs fresh oregano or 1 tablespoon dried oregano

Preheat oven to 400°F. Season the barramundi with dried basil, salt & pepper on both sides. Lay on a sheet of parchment paper (for easy cleanup) on a baking sheet and bake for 15 minutes. While the barramundi is baking chop the bacon into bite size pieces and cook for 2-3 minutes in a medium-size sauce pan, stirring constantly. Add the garlic and cook 1-2 minutes. Add the chopped tomatoes to the bacon and stir to combine. Add the onion powder, garlic powder, black pepper and oregano and let the sauce come to a boil. (This should happen right around the time the barramundi finishes in the oven.) Plate the barramundi, spoon the tomato sauce on top and serve.


bacon recipe source: Marla Sarris (@MARLAsarris), Paleo Porn (@PaleoPornTV)

3715. BACON, COLBY and FIG PANINI

makes two


2 tablespoons butter, softened
4 slices sourdough bread
4 teaspoons fig preserves
8 slices colby cheese
4 thick slices applewood smoked bacon, crisply cooked

Spread butter over 1 side of each slice bread; turn bread over onto sheet of waxed paper or cutting board. Spread preserves thinly over each slice of bread. Place 4 slices cheese over 2 slices of the bread. Layer with bacon and remaining cheese. Close sandwiches with remaining bread.

Cook in preheated panini maker or well-greased waffle iron 3 to 4 minutes or until golden brown and cheese is melted.


bacon recipe source: Sargento®, One Persnickety Place, Plymouth, WI 53073; ION Television (@iontv)

3714. CHILI BACON JAM

makes two cups


600 grams (1 1/2 lb) good quality smoked rasher bacon
4 eschallots (brown shallots), thinly sliced
3 tablespoons packed light brown sugar
2 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon dried chilli flakes
1/2 teaspoon ground mustard powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 bay leaves
3/4 cup (6 fl oz) whisky (substitute with brandy, or just water if preferred)
2/3 cup (7 fl oz) strong brewed coffee
4 tablespoons apple cider vinegar
3 tablespoons maple syrup
sea salt
freshly ground black pepper

Cut your bacon rashers into one inch pieces, then fry them in a large pot with a splash of oil until the meat is crisped and the fat has rendered out. Remove with a slotted spoon, then drain on paper towels. Set aside.

Drain all but 2 tablespoons of bacon fat from the pot. Add in your shallots and garlic over medium heat, and cook until the shallots are translucent. Add in the spices, brown sugar, chosen alcohol (if using) and a pinch of salt, cook for 3-4 minutes before adding in your other liquid ingredients: vinegar, coffee and maple syrup. Bring to the boil, then allow the liquid to reduce slightly for about five minutes.

Add in your reserved bacon, then immediately reduce the heat to low. Simmer, covered, for 30 minutes before stirring and allowing the mixture to evaporate. Cook for a further 30 minutes, or until the mixture is darkened, syrupy and fragrant.

Once at the desired consistency, allow the mixture to cool. Skim any oil off the surface with a spoon, and discard it alongside the bay leaves.

Transfer your cooled mixture to the bowl of a food processor. Process until it reaches the consistency of a chunky jam; you should still be able to see crunchy, crisp little bits of bacon amongst the syrupy, boozy spiced shallots. Taste, and add extra salt or pepper as required.


bacon recipe source: Laura's Mess, August 12, 2012

3713. BACON NAAN ROLL

makes two


2 homemade naan breads
6 rashers bacon
2 tablespoons cream cheese
2 tablespoons chili jam or chutney
2 tablespoons fresh coriander
black pepper

Cook the bacon in a frying pan over a high heat until crisp, then drain on kitchen paper. Warm the naans a little in the oven. Spread one half of each naan with 1 tbsp each of cream cheese and chutney. Place the bacon on top. Sprinkle each with coriander and grind a little black pepper on top. Fold the other half of the naan over to create a semi-circle, and cut each naan in half.


bacon recipe source: Gemma Thomas, My South East London Kitchen, December 20, 2014

3712. CASSOULET of BACON and TOULOUSE SAUSAGE with CONFIT PHEASANT

serves eight 


2 celery sticks, finely chopped
2 onions, finely chopped
8 garlic cloves, unpeeled
8 Toulouse sausages
400g whole piece of smoked streaky bacon
2 generous glasses of red wine
600g good-quality chopped canned Italian tomatoes
1 bay leaf
2 thyme sprigs
2 x 400g cans white haricot beans or cannellini beans, rinsed and drained
50g fine white breadcrumbs
a little chopped parsley to serve

For the pheasant
4 x 500g jars goose fat
8 pheasant legs, bone in
10 black peppercorns 

Locate your heaviest deep pan (with a lid) and put it over a low heat. Add 2 tablespoons of the goose fat. Soften the celery, onions and garlic cloves, then add the sausages and brown them all for about 10-15 minutes (you may have to turn the heat up a bit). 

Remove the rind from the bacon and cut the bacon into 8 square chunks. Add the bacon and rind to the pot and pour in the red wine and tomatoes; I like to put the smoked rind in for flavour then pick it out later. Add the bay leaf and thyme, cover and simmer very slowly for 3 hrs. 

While the base is cooking, prepare the confit. This could also be done well in advance, since it keeps so well. Heat oven to 150ºC/300ºF and season the pheasant legs well with sea salt and pepper. Pack these together tightly into an ovenproof casserole and cover with the goose fat. Add the peppercorns and cook for 2½ hrs, until the pheasant is tender. Remove the legs carefully from the hot fat and drain on a rack above a roasting tray. Increase the oven temp to 200ºC/400ºF. If you are making these ahead, cool and store in the fat in the fridge. To serve, heat gently to melt so you can lift out the legs. 

To finish, tip the sausage mix into an ovenproof dish, stir in the beans with some seasoning and sit the pheasant legs on top. Sprinkle the whole thing with breadcrumbs and bake for 30 minutes until golden. Scatter with parsley to serve.


bacon recipe source: Mike Robinson, Good Food magazine, November 2009

3711. CARROT SOUP with SMOKED PAPRIKA and BACON CRUMBLES

6 slices bacon, sliced into bite-sized pieces
1 1/2 pounds carrots, peeled and sliced to 1/2-inch rounds
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 to 7 cups chicken or vegetable broth, homemade preferred
2 tablespoons heavy cream

1 teaspoon smoked paprika

In a large pot or dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside until needed.

To the pot, add the carrots, shallots, garlic, salt, and pepper to the bacon drippings. Stir and saute on medium heat until the shallots are soft and translucent. Add 3 cups of chicken broth and bring to a boil. Return heat to medium and simmer until the carrots can be easily pierced with a fork, about 8 to 10 minutes.

Working in two batches, pour the carrots and broth into a blender. Puree until completely smooth, adding additional broth if needed. Return the puree back to the pot.

To the puree, add remaining broth until a silky smooth soup consistency is reached. Add cream and paprika and stir. Simmer over medium-low heat for 5 minutes until heated through and flavors blend. Taste and add salt or pepper if needed.

Pour into serving bowls, and garnish with bacon crumbles and a sprinkle of paprika. Serve.

bacon recipe source: Meredith Steele, in sock monkey slippers (@SMonkeySlippers), September 11, 2013

3710. EASY SKILLET CORNED BEEF HASH with CABBAGE, SWISS CHEESE and BACON

serves two


1 can (15 ounces) corned beef hash

2 slices bacon

1 medium head savoy or green cabbage, thinly sliced (6-8 cups)

coarse salt and fresh ground pepper

1/2-1 cup fresh shredded Swiss or cheddar cheese

 

Add the corned beef to a cast iron or non-stick skillet and press it down evenly in the pan. Cook on medium heat until crispy on the bottom, then scrap it up with a sharp metal spatula and turn it over, press down and let it cook until crispy again. Repeat up to 2 more times then remove the hash to a small bowl.

 

In the same pan cook the bacon until crispy. Remove to a paper-lined plate to drain.

 

To the same pan over medium heat add the cabbage along with 1/4 cup water. Put a lid on the pan and cook until cabbage is tender about 10 minutes, check every few minutes and stir, if pan dries up add a little bit more water.

 

After 10 minutes remove the lid and let any excess water cook off, stirring the cabbage often. Turn heat down to low.

 

Add the hash back to the pan and stir it into the cabbage. Let cook until heated through. Season with salt and pepper to taste.

 

Sprinkle the cheese over top and put the lid back on until it melts or stick it under the broiler for a minute. Crumble the bacon and sprinkle it over the top to serve.

 

 

bacon recipe source: Reeni (@cinnamonkitchn), Cinnamon-Spice & Everything Nice, March 13, 2013

3709. ROSEMARY CHICKEN, BACON and POTATO SOUP

makes four servings


4 slices bacon, cut into 1-inch pieces
1/2 medium onion, diced
1 teaspoon coarsely chopped fresh rosemary
5 cups chicken stock
1/2 pound red potatoes, cut into 1/2-inch pieces
2 teaspoons Worcestershire sauce
1 cup cooked chicken, cubed or shredded
Kosher or sea salt, to taste
Freshly ground black pepper, to taste 

In a stockpot, crisp the bacon over medium-high heat. Stir in the onion and rosemary and cook until onions are soft and translucent, about 3 minutes. 

Stir in chicken stock, potatoes, Worcestershire sauce and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for about 10 minutes or until the potatoes are tender. Season with salt and pepper to taste and serve hot. 


bacon recipe source: Todd Porter & Diane Cu (@WhiteOnRice), for Food & Wine, September 2013

3708. CHICKEN and MUSHROOM FAJITAS with BACON

makes six servings


For the chicken and marinade:
1½ to 2 lbs chicken breast, sliced in half lengthwise
⅓ cup cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime (about 2 tablespoons)
4 tablespoons olive oil
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon salt and ¼ teaspoon black pepper, or to taste

Other fajita ingredients:
2 large bell peppers, cored and sliced into strips
1 medium/large yellow onion, thickly sliced
½ lb mushrooms, thickly sliced
4 oz Monterey Jack Cheese, shredded
4 strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)

Serve with: small flour tortillas; pico or salsa, guacamole or diced avocado, sour cream, lettuce, hot sauce

How to make the chicken: Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.

To grill chicken: Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.

To saute chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 tablespoons oil in a single layer, until browned on each side and cooked through (3 min per side).

Preparing veggies: Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 tablespoons oil until mushrooms are browned. Remove from pan and set aside. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.

Assembling the fajitas: Slice chicken into ¼" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted. Wrap a stack of tortillas in a damp paper towel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.


bacon recipe source: Natasha's Kitchen, April 6, 2015

3707. BACON BLUE CORN STICKS

portion size: twenty


1 cup ground blue cornmeal 
1 cup flour 
1 cup corn kernels 
3/4 cup finely chopped cooked bacon 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/4 teaspoon hot pepper flakes 
1-1/2 cups light sour cream 
1/3 cup butter, melted 
2 eggs, separated 
2 tablespoons sugar

Place 4 cast-iron corncob pans in 450°F (230°C) oven. In large bowl, combine cornmeal, flour, corn, bacon, baking powder, salt and hot pepper flakes. In another bowl, whisk together sour cream, butter and egg yolks until blended; pour over dry ingredients and stir with wooden spoon just until combined. In separate bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form; fold into batter. Remove hot pans from oven; brush lightly with butter or spray with non-stick cooking spray. Fill each mould full of batter. Bake in centre of oven for 13 to 15 minutes or until golden and cake tester inserted in centre comes out clean. Let stand in pans on rack for 5 minutes. Unmould and serve warm.

bacon recipe source: The Canadian Living (@canadianliving) Test Kitchen

3706. BACON KNOT CHALLAH

yields 48 knots

5⅔ cups bread flour

2 tablespoons instant yeast

¼ cup plus 1 tablespoon sugar

1 tablespoon fine sea salt

2 cups whole milk, at room temperature

14 large egg yolks, plus 1 large yolk for brushing

½ cup plus 1 tablespoon rendered bacon fat, at room temperature (from about 1 pound bacon)

5½ ounces raw bacon, diced

Smoked salt

6 slices bacon, cooked then finely chopped

In a stand mixer fitted with a paddle attachment, combine the flour, yeast, sugar and fine sea salt. Mix on low speed until thoroughly combined. Switch to the dough hook. On low speed, slowly pour in the milk. As the flour begins to absorb the milk, increase the mixer speed to medium-low and knead for 20 minutes.

Add 14 egg yolks one at a time, mixing after each addition until fully incorporated. Add the bacon fat and continue to mix until fully absorbed. Add the diced raw bacon and mix until evenly distributed. Transfer the dough to a clean bowl and cover with plastic wrap. Let the dough rest at room temperature until doubled in bulk, about 90 minutes.

Line 2 sheet pans with parchment paper. Turn the dough out onto a work surface. Gently punch down the dough and divide in half. Knead each half briefly until soft and supple.

Portion the dough into 1-ounce pieces. Roll each piece into a log about 6 inches long, then tie into a knot. Place the knots on the parchment-lined pan and brush each lightly with water. Cover the knots loosely with plastic wrap and let them rest at room temperature until they resemble puffy marshmallows, about 20 minutes. Meanwhile, preheat the oven to 375°.

In a small bowl, whisk together the remaining egg yolk and 2 tablespoons water. Generously brush each knot with egg wash, then sprinkle with smoked salt. Bake the knots, rotating the pans 180 degrees at the halfway point, until golden-brown, about 6 minutes. Sprinkle with the chopped, cooked bacon and let the knots cool on the pans for 10 minutes. Serve warm.


bacon recipe source: Tasting Table; adapted from VOLT ink.: Recipes, Stories, Brothers, by Bryan and Michael Voltaggio (Olive Press, 2011)

3705. MAITAKE, LEEK and BACON DRESSING

serves ten


1 loaf challah
8 ounces bacon
2 leeks, white and light green parts halved lengthwise and sliced into half moons
2 stalks celery, diced
2 tablespoons white wine
2 tablespoons chopped parsley
pinch dried thyme
pinch dried rosemary
Salt
Olive oil
8 ounces maitake mushrooms (also known as hen of the woods)
2 to 3 cups chicken stock, preferably homemade
3 tablespoons butter

Several hours ahead of time, or even the night before, slice the challah. Place in a single layer on a baking sheet and let dry at room temperature, turning occasionally. You want it to get stale.

Preheat the oven to 400°F. Take out two big frying pans. Set one over medium high heat and add the bacon. Cook until crisp, turning once, then remove to a paper towel-lined plate and set aside. Lower the heat to medium, then add the leeks and celery and cook, stirring occasionally, until softened, about 15 minutes. Add the white wine and cook until reduced, then throw in the parsley, rosemary, thyme, and a 1/2 teaspoon of salt and remove from the heat.

Meanwhile, set the second pan over high heat. When hot, film with oil and add half of the maitakes, breaking them up as you go. Don’t stir until the bottoms get crisp, 3 to 4 minutes, then continue to cook, stirring occasionally, until the mushrooms have shrunk considerably, are quite browned, and smell amazing. Salt well. Transfer to a large bowl, then add a little moil oil to the pan and cook the second half of the maitakes the same way. Salt again, then add to the bowl.

When it’s done, put the leek and celery mixture in the big bowl too. Cut the stale challah into cubes, and add that too. Break the bacon up into small pieces, and put them in the bowl. Toss to evenly distribute bread, bacon, mushrooms, and leeks, and try to get a bite that has some of each thing, so you can taste for salt, adding more if needed. Scrape into a 9-by-13 casserole pan, and pour 2 cups of stock over the top, then scatter small pieces of butter across the surface. Cover tightly with foil. Bake for 30 minutes, then uncover the dressing. If it seems dry, add some more of the remaining stock. Return to the oven and bake another 30 minutes, until the top is crispy and brown.


bacon recipe source: Cara, Big Girls Small Kitchen (@BGSK), November 20, 2014

3704. CHEESY CHICKEN and BACON ZITI

1 (16-oz) package ziti or penne
2 (10-oz) containers refrigerated Alfredo sauce
1 cup sour cream
2 cups cooked chicken, shredded or cut into bite sized pieces
2 eggs, lightly beaten
1 (15-oz) Ricotta cheese
1/2 cup grated Parmesan cheese, divided in half
1/4 cup grated Romano cheese
1/4 cup minced fresh flat leaf parsley
4 slices bacon, cooked and drained
1-3/4 cup shredded Mozzarella

Preheat the oven to 350°F. Cook the pasta according to the package directions. Drain it and return it to the pot. Add the Alfredo, sour cream, and chicken. Spoon half into a 13" x 9" pan that has been lightly buttered. Combine the eggs, Ricotta, 1/4 cup Parmesan, Romano, parsley, and bacon (in that order) in a medium-size bowl and spread the mixture over the pasta. Top with the remaining pasta and then sprinkle with the Mozzarella and remaining Parmesan. Cover and bake for 50 minutes. Uncover and bake for about 10 minutes more, or until cheese is bubbly. Let it sit for about 10 minutes before serving.


bacon recipe source: Jill Bauer, QVC (@QVC), 1200 Wilson Drive, West Chester, PA 19380

3703. BBQ CHICKEN and BACON TAQUITOS

yields twelve taquitos; serves six


3 boneless, skinless chicken breasts, cooked and shredded
5 slices bacon, cooked and chopped
2 cups barbecue sauce (any flavor you like), divided use
1 1/2 cups Monterey-Jack cheese, shredded
12 fajita-size flour tortillas
cilantro, for garnish

Preheat oven to 375° F. Line a large baking sheet with foil. Spray foil with cooking spray. Set aside.

In a large bowl, add shredded chicken, chopped bacon and 1 cup of barbecue sauce. Gently stir to combine.

Lay tortillas onto a flat surface. Spread 2 to 3 Tablespoons of Monterey-Jack shredded cheese down the center of each tortilla. Top cheese with 1/3 cup chicken/bacon mixture. Roll each tortilla up tightly. Place all rolled taquitos onto the baking sheet. Spray the tops with cooking spray.

Bake 12 to 15 minutes, or until tops are golden-brown. Remove from oven and let stand 5 minutes to cool slightly before serving.

Serve taquitos with the remaining barbecue sauce.


bacon recipe source: Holly Lofthouse, Life In The Lofthouse, October 1, 2014

3702. FONTINA and MOZZARELLA GRILLED CHEESE with BACON and HONEY CRISP APPLES

makes four servings


12 slices bacon

8 slices fresh mozzarella, 1/4 inch thick
8 slices pumpernickel
1 stick unsalted butter, at room temperature
1/4 cup Dijon mustard
16 slices fontina, thinly sliced from the deli
1 Honey Crisp apple, peeled and sliced really thinly

 

Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve.

Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.

Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet.

Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!).

Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.

Cut the sandwiches in half on the bias and serve hot.

bacon recipe source: Anne Burrell, "Scratching the Surface," Worst Cooks in America, Food Network

3701. BACON, AVOCADO and CHERRY TOMATO OMELETTES

makes four omelettes


8 eggs 
Kosher salt, to taste 
2 tablespoons unsalted butter, melted 
5 oz. fontina cheese, grated 
6 oz. bacon, diced, cooked until crisp and drained 
12 cherry tomatoes, halved 
1 avocado, pitted, peeled and diced 
Fresh cilantro leaves for garnish

Preheat an oven to 200°F. Place 4 oven-safe plates in the oven.

Preheat an omelette pan over medium heat.

In a small bowl, whisk together 2 of the eggs and lightly season with salt. Lightly brush the inside of the pan with one-fourth of the melted butter and pour the eggs into the well closest to the handle. Tilt the pan forward to distribute the eggs evenly between the wells. Cook, tilting and swirling the pan occasionally while lightly scraping the pan sides with the omelette spatula, until the eggs are just set, 1 to 2 minutes.

Sprinkle one-fourth of the cheese, bacon, cherry tomatoes and avocado over the eggs in the well closest to the handle. Starting at this well, use the spatula to gently fold the eggs toward the center divider and continue rolling toward the opposite side of the pan to form the omelette. Transfer the omelette to one of the warmed plates in the oven. Repeat the process 3 more times with the remaining ingredients, wiping out the pan with a paper towel as needed.

Garnish the omelettes with cilantro leaves and serve immediately.


bacon recipe source: Williams-Sonoma Kitchen (@WilliamsSonoma)

3700. HUEVOS RANCHEROS with BACON TORTILLAS

For the salsa:
5 vine-ripened tomatoes (about 2 pounds)

2 to 3 serrano chile peppers
1/2 white onion, chopped
1 clove garlic, chopped
Kosher salt
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
 

For the tortillas:
6 slices bacon
1 cup masa harina (instant corn flour)
Kosher salt
1 tablespoon vegetable oil
 

For the eggs:
2 tablespoons vegetable oil
4 large eggs
Kosher salt
1/4 cup crumbled Cotija cheese or queso fresco
2 tablespoons chopped fresh cilantro

 

Make the salsa: Preheat the broiler. Spread the tomatoes and serrano peppers on a foil-lined baking sheet and broil, turning occasionally, until charred, 10 to 15 minutes. Wrap in the foil and set aside, about 10 minutes. Rub off the charred skins; remove the pepper stems. Pulse the tomatoes, peppers, onion, garlic and 1/2 teaspoon salt in a food processor until chunky.

Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Carefully add the tomato mixture and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the cilantro and season with salt. Transfer the salsa to a bowl and cover to keep warm; wipe out the skillet.

Prepare the tortillas: Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels, reserving the drippings in the skillet. Finely chop the bacon. Combine all but about 1 tablespoon bacon, the masa harina and a pinch of salt in a medium bowl. Stir in 3/4 cup warm water and knead in the bowl until the dough is soft and pliable, about 2 minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch disks.

Cook the tortillas: Heat the vegetable oil in the cast-iron skillet over medium-high heat. Add the tortillas and cook until golden brown on the bottoms, 3 to 4 minutes; flip and cook until golden on the other side, 3 more minutes. Flip again and cook until the tortillas are browned and cooked through, about 1 more minute. Wrap in foil to keep warm.

Make the eggs: Add the vegetable oil to the bacon drippings in the nonstick skillet and set over medium-high heat. Add the eggs, season with salt and fry until the whites are set, 3 to 5 minutes.

Spoon some of the prepared salsa onto 4 plates. Place a tortilla on each plate and top with a fried egg. Top with a little more salsa, then sprinkle with the cheese, cilantro and the reserved bacon.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3699. SAVORY BREAKFAST PIE with BACON LATTICE CRUST

makes one 9-inch pie


12 bacon strips

1 prepared pie crust
6 eggs
1 cup milk
1 bunch scallions, thinly sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Make the bacon lattice: Place the bacon strips on the baking sheet, then weave them together to form a square of bacon.

Cook the bacon: Bake the bacon until browned but not completely crispy, 10 to 15 minutes. Cool to room temperature.

Prepare the crust: While the bacon is cooling, line a 9-inch pie plate with the prepared pie crust. Press the tines of a fork all around the edge to create a decorative border. Keep chilled until ready to bake.

Make the egg custard: In a large bowl, whisk the eggs with the milk, scallions, salt and pepper to combine. Pour the mixture into the pie crust, then top with the cheese, sprinkling it in an even layer over the top.

Cook the pie: Bake the pie until the custard is starting to set and the crust is beginning to brown, 12 to 15 minutes. Remove the pie from the oven and place the bacon lattice on top. (Use scissors if you want to trim the lattice to the shape of the pie.)

Return the pie to the oven and bake until the bacon is evenly browned and crisp, the crust is golden and the custard is set, 15 to 20 minutes more.

Let the pie cool at least 15 to 30 minutes before slicing. Serve the pie warm or at room temperature.


bacon recipe source: PureWow (@PureWow), March 11, 2015

3698. SWEET POTATO COCONUT MILK SOUP with BACON

5 strips of bacon
½ large sweet onion, diced
1 teaspoon chopped garlic
1 celery stalk, diced
3 large sweet potatoes, peeled and diced
46 ounces chicken stock
½ teaspoon thyme
1 tablespoon curry
½ teaspoon cumin
salt and pepper to taste
dash of cinnamon
1-1/2 tablespoon honey
½ can of coconut milk (13.5 ounce can)

In a stock pot, cook bacon until crisp. Remove and drain on paper towel. Add onion and celery to bacon fat and saute until translucent. Add chopped garlic and stir. Immediately add chicken stock and diced potatoes. Allow to simmer until potatoes are soft. Use a stick blender to puree. Return to heat and add coconut milk, spices and honey. Use reserved bacon for garnish.


bacon recipe source: Lori Fortini, Peonies and Pears, July 13, 2015

3697. BACON CRAB CAKES with PIMIENTO-CORN RELISH

yields four servings 


4 strips smoked bacon

For the relish:
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups corn kernels (from about 3 ears of corn)
Salt and pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 4-ounce jar diced pimientos, drained

For the crab cakes:
1 pound lump crab meat
1 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 small onion, finely grated
1 clove garlic, finely grated
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup crushed pretzels, as needed
3/4 teaspoon seafood seasoning, such as Old Bay
Few dashes hot sauce
Salt

 

Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.

 

Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.

Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.

As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.

Serve the warm crab cakes over warm or room temperature relish.


bacon recipe source: Patrick Decker, Cooking Channel TV

3696. CANDIED BACON CORN SALSA

yields six servings


For the Candied Bacon:
10-12 strips, thick cut bacon
1 cup brown sugar
1 tablespoon crushed red pepper

For the Bacon Corn Salsa:
6 strips candied bacon, chopped or crumbled
1 tablespoon butter
4 ears fresh corn, cut off the cobs
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped cilantro
Salt and Pepper

Preheat the oven to 400 degrees F. Pour the brown sugar and crushed red pepper in a pie pan. mix by hand.

Thoroughly coat each strip of bacon with the sugar mixture and lay out on a roasting pan with a rack and shallow tray below. (The kind that comes with an oven.)

Bake the bacon for 15-20 minutes, until almost crisp. Using tongs, flip the bacon strips and cook another 5 minutes, until cooked through and red in color.

Remove from the oven and place on a piece of foil to dry. Once cooled, the bacon should be firm and crisp, not flimsy.

For the Corn Salsa: Crumble or chop 6 strips of the candied bacon. Heat a large skillet over medium-high heat. Add the butter to the skillet. Sear the fresh corn for approximately 1 minute, just long enough to add color and sweetness, but not cook through.

Remove the corn, then repeat with the red bell peppers. Add the corn, peppers, green onion and cilantro to a bowl. Toss with the crumbled bacon, then salt and pepper to taste. Serve as a corn salad, with chips, or as a steak topper. 


bacon recipe source: Sommer Collier, A Spicy Perspective (@SpicyPerspectiv)

3695. BACON and GOLDEN RAISIN PILAF

serves four


200 grams (7 oz) long grain white rice
300 grams (10 oz) smoked bacon
1 small tube of saffron, or 1 cube of saffron stock
ground red pepper
salt to taste
1 small packet of golden raisins

Cut the bacon into small strips and stir fry them in a pan (using the fats as oil). After about 5 to 10 minutes when the bacon is more or less cooked, add in the ground red pepper. Add in the rice and stir for a while to let the rice absorb the flavours. Add in saffron and 2 cups of water initially, stirring every once in a while. As rice cooks, add as much more water as needed, but in small portions each time until rice achieves consistency you like. Once rice is cooked, add in golden raisins, and stir to make sure they are distributed evenly. Chop parsley and spring onions for garnish.


bacon recipe source: Felicia Lim, Dish by Dish (@_dishbydish), August 11, 2012

3694. WALDORF SLAW with BACON

yields four servings


4 slices bacon, cut into 1/2-inch pieces

1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon sugar
1 teaspoon celery seeds
2 apples (such as Gala or Fuji)
2 stalks celery, thinly sliced
2 carrots, shredded
1/2 cup walnuts
1/2 cup golden raisins
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper

 

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes; drain on paper towels.

Whisk the mayonnaise, vinegar, mustard, sugar and celery seeds in a large bowl until combined. Slice the apples into matchsticks, then add to the bowl with the dressing along with the celery, carrots, walnuts, raisins, parsley and bacon. Season with salt and pepper and toss.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3693. RIGATONI with BACON VODKA SAUCE

serves four 


1 onion, diced
6 slices of bacon, cut into small pieces
1 cup of vodka
1/2 cup heavy cream
1/2 cup parmesan cheese
1 quart of marinara or other red sauce
1 pound rigatoni

In a skillet over medium high heat, cook your bacon until it is browned, about 10-12 minutes. If you prefer, drain fat. Add onion to the bacon and cook 2-3 minutes more. Add your quart of red sauce to the pan, stir and bring to a simmer. Add the vodka, simmer and reduce for 20 minutes. While the sauce is reducing, bring a big pot of water to a boil and add your pasta. Cook according to manufacturer's directions and drain. When the vodka is reduced, stir in the cream and combine. Add the parmesan cheese and allow to cook until it's melted. Pour the sauce over the drained pasta and stir to combine.


bacon recipe source: Bossy Italian Wife, March 2013

3692. VERMICELLI with OLIVES and BACON

2 green peppers, seeded and chopped


1 onion, chopped


2 (14-1/2 ounce) cans chopped tomatoes, undrained


1 small can sliced black olives, undrained 

1 package thin spaghetti or vermicelli, uncooked


1 pound package sliced bacon, chopped


Garlic powder to taste or 2 cloves garlic, minced 


Salt and pepper to taste


Brown bacon in a large frying pan with a lid until crisp; add green peppers and onions and fresh garlic, if using. Cook a few minutes then break the pasta into 2-inch pieces and add to the top. 



Pour the undrained olives and tomatoes on top of the pasta. Stir well. Reduce heat and cover. Stir frequently, being sure to break up any clumps of pasta and preventing burning on the bottom before the entire mixture is cooked, about 20 minutes.



Season with garlic powder if fresh garlic is not used, salt and pepper and serve.


bacon recipe source: Nancy McClug (member),  The Recipe Circus,