3752. LOBSTER TAIL with BACON-WRAPPED ASPARAGUS

makes two servings

6 bacon slices

6 asparagus spears, bottom 2"- 2 1/2" cut off

3 tbsp. butter, divided

2 tsp. minced shallot

1/2 tsp. minced garlic
2 tsp. flour

1/8 scant tsp. salt

1/3 cup chicken broth

1 tbsp. fresh lemon juice

water for steaming lobster

salt for salting water

2 (16-20 oz.) colossal lobster tails with shell on, defrosted if frozen

Note: If you are using smaller (around 8 oz.) tails, use four and increase bacon and asparagus to 8 each. Each tail will be served with two bacon-wrapped asparagus spears.

Preheat oven to 375 degrees F.

Place bacon on a baking sheet and cook for 7 to 8 minutes to par-cook. Remove and discard fat and juices. Cool slightly. Wrap1 bacon around each asparagus starting at the bottom of the spear head. Prep a baking sheet with cooking spray and bake for 18-20 minutes or until bacon is brown and cooked through.

While asparagus spears bake, make the butter sauce. Preheat a small saucepan on medium to medium low. Add 1 tablespoon butter and melt. Add shallot and garlic cooking about 1 1/2 to 2 minutes. Stir in flour, whisking for 1 minute. Increase heat to medium to medium high and add chicken broth, lemon juice, and salt. Bring to a boil and reduce heat to medium, stirring constantly until thicken slightly. Turn off heat and remove pan. Cut the remaining butter into 4 chunks. Add one at a time, stirring to melt butter before adding the next chunk. The pan may be placed back on the stovetop with heat off if the butter melts too slowly. Keep warm when done.

Bring about 2 inches of water to a boil in a large stock pot. Add about 2 tablespoon of salt for every 1 quart of water used. Place a metal steaming rack into pot, making sure the top of the rack is above water level. Using a sharp knife or kitchen shears, cut the top of the shell, starting at the front of the shell an cutting towards the back, stopping before the tail. Evenly space two 2 long wooden skewers through the lobster meat, from the front towards the back to prevent lobster tails from curling as they cook. Make sure water is fully boiling, and place tails on rack. Cover and steam for 10-12 minutes. For smaller tails reduce cooking time and cook roughly 1 minute per ounce of lobster. Lobster is done when white, not translucent, throughout. Remove from pan.

To serve, separate lobster meat from the shell by spreading shell open with hands without completely splitting it in half. Run fingers or a dull butter knife between the meat and shell to separate it. Lift lobster out of shell. Make a slice down the back to butterfly the tail meat and remove the dark vein. Top with 3 asparagus spears (two for smaller tails) and drizzle with lemon butter sauce. Serve with potatoes—baked or mashed, and/or a salad.

bacon recipe source: Thao, In Good Flavor, January 26, 2015

3751. BACON-SHALLOT GRAVY

makes 3 1/2 cups

2 tablespoons extra-virgin olive oil

1/4 pound thick-cut bacon, finely chopped

1 cup minced shallots (2 large)

1 large thyme sprig

Kosher salt

1/3 cup all-purpose flour

1/2 cup dry white wine

4 cups turkey or chicken stock

1/4 teaspoon sweet paprika

2 tablespoons unsalted butter

Pepper

In a large skillet, heat the olive oil. Add the bacon, shallots, thyme and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are browned and the bacon is nearly crisp, about 10 minutes.

Sift the flour into the skillet and stir it in until completely absorbed. Stir in the wine and cook until thick, 1 minute. Gradually stir in the stock, then stir in the paprika and bring to a boil. Simmer the gravy over moderate heat, stirring occasionally, until no floury taste remains and the gravy is reduced to 3 1/2 cups, 10 minutes. Discard the thyme sprig. Remove from the heat and stir in the butter. Season the gravy generously with salt and pepper and serve hot.

bacon recipe source: Dana Cowin, Food & Wine, November 2014

3750. MESQUITE-SMOKED JALAPENO CHEESE BACON-WRAPPED HOT DOGS

yields four stuffed hot dogs

4 100% all beef hot dogs

2 slices of cheddar cheese 

A large jalapeno pepper, sliced cross-wise slightly thicker than paper-thin, seeds removed
8 slices of thick bacon
1⁄2 large red onion, cut between the root and top (do not remove the root before grilling), and cut in half
wooden toothpicks (approximately 4 per hot dog)
hot dog buns
mesquite wood chips
Foil drip pan to fit under the grate OR a homemade drip pan made from heavy duty foil 

condiments, your preference 

Heat the gas grill to high until the grill temperature gauge registers temperature to 300 degrees. 

Preparing the stuffed hot dogs: Using a sharp kitchen knife, cut the length of each hot dog almost all the way through. Cut the cheddar slices so that they are the length of the hot dog and stick up over the top only slightly; insert a double layer of the cheese slices. Cut the jalapeno slices in half or thirds to allow the 1⁄4 of the slices to fit between the slices of cheese inside the hot dog. 

Wrapping the hot dog with bacon: Hold one end of a piece of bacon across one stuffed end of a hot dog.Securethebaconby inserting a toothpick through the end of the bacon through the hot dog and through the bacon on the opposite side of the hot dog. Holding the bacon strip taut, wrap the bacon slice around the hot dog, slightly overlapping the prior wrap to cover. Insert toothpicks to secure as needed (approximately 4 per hot dog). For a regular size hot dog, two strips of bacon will be required. 

Once at temperature, turn off all burners except one on the outside of the grill (based on a 4 burner grill). Clean the side of the grill with burners off with a wire brush. On this same side, carefully lift the hot grate with grill tools and deposit the drip pan underneath the clean grate. Rub the grate with oil and a folded paper towel. 

Place a piece of heavy duty foil over the ignited burner and add a few handfuls of mesquite wood chip on top of the foil. Once the chips begin to smoke, add the prepared hot dogs to the clean, oiled grill (with burners of) and close the grill. Check the grill periodically, ensuring a 300 degree temperature and adding more mesquite chips as needed to keep the smoke going. Hot dogs will be cooked in 25-30 minutes and will have a golden hue as well as the bacon will become hard (not crisp in the traditionally way). If desired add hot dog buns to the grill for a few minutes to warm and get grill marks. 

Grilling the Red Onion: After the hot dogs have been smoking for 15 minutes, lightly brush the cut sides of the 2 quarters of the onion and place on the side of the grill with the mesquite chips (over the ignited burner). The root left intact will hold the onion together until after it has grilled. Check frequently, until the onion softens, the color becomes lighter and grill marks appear. Remove after about 10 minutes. Allow the onion to cool until able to be handled, but off the root end and slice to add to the hot dog. 

bacon recipe source: Toni Dash, Boulder Locavore (@BoulderLocavore), Colorado, July 5, 2015

3749. TURKEY SANDWICH with CREAM CHEESE and BACON

serves one


1 1/2 ounces bacon (3 slices)

2 slices raisin-walnut bread, lightly toasted

2 tablespoons chive cream cheese

3 ounces roasted turkey, thinly sliced

In a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Spread the bread with the cream cheese. Form a sandwich with the turkey and bacon.

bacon recipe source: Emily McKenna, Real Simple (@RealSimple), October 2011

3748. BACON-CRANBERRY SAUCE

makes 12 servings

1 pound bacon, cut into 1-inch chunks

1 large yellow onion, diced

1/2 cup orange juice

12-ounce bag fresh or frozen cranberries

1 large or 2 small apples, peeled, cored and diced

1/2 cup sugar

Kosher salt and freshly ground black pepper

In a large saucepan over medium-high, cook the bacon until lightly crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a plate and set aside, leaving the saucepan and bacon fat over the heat. Carefully add the onion and cook until lightly fried, 2 to 3 minutes. Use a slotted spoon to transfer the onions to the plate with the bacon.

Dispose of the fat in the pan, but don't scrape the pan. You want any browned bits on the bottom.

Return the pan to the heat. When the pan is hot, carefully add the orange juice and bring to a simmer while using a wooden spoon or silicone spatula to scrap up the bits from the bottom of the pan. Add the cranberries, apple and sugar, then bring to a simmer. Cook until the cranberries pop and the juice thickens, about 6 minutes. Return the bacon and onions to the pan, then taste and season with salt and pepper. Cool before serving.

bacon recipe source: J.M. Hirsch, The Associated Press, Oregon Live/The Oregonian (@Oregonian), November 5, 2015

3747. BACON-WRAPPED CORN ON THE COB with CHARRED LIME CREMA

serves eight

3 lb. sliced bacon

1 bunch basil, leaves only, torn

2 jalapeño peppers, thinly sliced

8 ears corn, shucked

Charred lime crema (recipe below)

Charred lime crema (makes 8 servings)

½ cup crème fraîche or sour cream

1 cup heavy cream

4 oz. cream cheese, diced

1 lime

1/4 teaspoon fine sea salt

Let the crème fraîche or sour cream, heavy cream and cream cheese sit at room temperature for 30 minutes. 

Meanwhile, heat a grill or grill pan to high. Use a wand-style grater to remove the zest from the lime. Reserve the zest. Cut the lime in half, then grill the halves, cut sides down, until a deep black crust forms, about 10 minutes. Remove the lime halves from the heat and let cool slightly. Juice the charred lime over a mesh strainer set over a large bowl. Discard any solids in the strainer.

Add the lime zest, crème fraîche or sour cream, heavy cream, cream cheese and salt to the lime juice. Use an electric mixer on medium-low to mix until combined. Increase the mixer to high and beat for two to three minutes, or until light and fluffy. Transfer to a container, cover and refrigerate until ready to serve.

Corn on the cob: Line a baking sheet with kitchen parchment.

Lay a 13-by-18-inch sheet of kitchen parchment on the counter and lay six or seven slices of bacon on it alongside each other, slightly overlapping, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover the bacon with a second sheet of parchment and pound lightly with a meat mallet or small saute pan to flatten the bacon and press it together.

Remove the top sheet of parchment. Top the bacon with 10 to 12 small pieces of basil and a few slices of jalapeño pepper. Lay one ear of corn across the bottom of the rectangle and roll the corn up in the bacon, using the parchment to help. If the bacon is particularly long, trim the excess. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down. Repeat the process with the remaining corn.

Cover the corn with plastic wrap and refrigerate for at least eight hours and up to 24 hours.

When ready to cook, heat the grill to medium.

Grill the corn, starting with the bacon seam side down. Give each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a rimmed baking sheet and cook it in a 350 F oven for 25 to 30 minutes. Serve with charred lime crema.

bacon recipe source: The Seattle Times, June 30, 2015; adapted from Home: Recipes to Cook with Family and Friends, by Bryan Voltaggio (Little, Brown, 2015)

3746. BACON, DATE and MANCHEGO QUESADILLAS with PISTACHIO CREAM

yields four servings

For the quesadillas:
12 slices bacon
4 10 -inch flour tortillas
2 cups shredded manchego cheese (about 8 ounces)
5 dates, pitted and julienned
2 tablespoons extra-virgin olive oil

For the pistachio cream:
1/2 cup salted pistachios
1 teaspoon red pepper flakes
1 clove garlic, roughly chopped
Juice of 1/2 lemon
2 cups spinach
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup Mexican crema or sour cream

Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet and bake until browned and crisp, 15 to 18 minutes. Drain on paper towels.

Meanwhile, make the pistachio cream: Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor and pulse until chopped; with the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process 5 more seconds. Pour the mixture into a bowl and whisk in the crema; set aside.

Assemble the quesadillas: On 1 half of each tortilla, layer 1/2 cup cheese, 3 slices bacon and a few date slices. Fold the tortillas in half to cover the filling. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 2 quesadillas and cook until golden on both sides and gooey in the middle, 4 to 5 minutes per side. Repeat with the remaining 2 quesadillas, adding the remaining 1 tablespoon oil to the pan.

Cut each quesadilla into 4 triangles; serve with the pistachio cream.

bacon recipe source: Jeff Mauro, Food Network Magazine

3745. ANGEL HAIR PASTA with BRUSSELS SPROUTS, BACON and WALNUTS

1 tablespoon olive oil

1 pound angel hair pasta

1 cup reserved pasta water

1/2 pound bacon (finely diced)

2 cloves garlic (minced)

1/2 cup walnuts (finely sliced)

4 cups Brussels sprouts (thinly shaved or sliced)

1/2 cup parsley (roughly chopped)

1 cup parmesan (grated)

1 lemon (zest and juice)

kosher salt and freshly ground black pepper (to taste)

In a large pot bring 5 quarts of salted water to a boil. Add the pasta and cook to al dente, about 10 minutes. Reserve 1 cup of the pasta water.

Meanwhile, in a large saute pan add the olive oil and bacon and heat over high heat. Cook, stirring occasionally until the bacon is crisp and has rendered most of its fat, about 4-5 minutes. Add garlic, walnuts, Brussels sprouts and cook until wilted. Season with Kosher salt and fresh ground pepper.

Add the pasta and reserved pasta water and combine. Add the parsley and mix. Remove from the heat, add the Parmesan, lemon zest and juice and mix to combine. Serve with extra grated Parmesan, olive oil and fresh black pepper.

bacon recipe source: Michael Symon, The Chew (@thechew), ABC

3744. NEW POTATOES with SPRING ONIONS and BACON

serves 6

18-24 Cornish or Jersey new potatoes

2-3 bay leaves

25 grams butter

bunch of spring onions, chopped

4 slices smoked streaky bacon

1 tablespoon olive oil

sea salt and freshly ground black pepper

Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender. Meanwhile, preheat the grill to high. Melt butter in a small pan, add a bunch of spring onions, chopped and cook gently for 1-2 minutes to soften. Grill the smoked streaky bacon until crisp and golden, drain on kitchen paper, then break into small pieces.

Drain the potatoes and toss with the spring onions, olive oil, some sea salt and freshly ground black pepper. Put the potatoes in a warmed serving dish and top with the bacon pieces. Drizzle with more olive oil if needed.

bacon recipe source: Good Food magazine (BBC), April 2004

3743. TUSCAN CHICKEN with OLIVES and BACON

3 pounds bone-in chicken thighs and/or breasts (8-10 pieces)

1/4 lb naturally cured lean bacon or pancetta, cubed

olive oil for frying

1/2 cup red onion, chopped

1 large carrot, chopped

1 stalk of celery, chopped

1½ teaspoons fresh rosemary, finely chopped

2 garlic cloves, minced

3/4 cup dry white wine, divided

1/2 cup pitted kalamata olives, sliced

2 anchovy fillets in oil, finely chopped

1½ teaspoons balsamic vinegar

fresh ground pepper, to taste

sprigs of rosemary, garnish

Wash and dry the chicken. Season with salt and pepper and let stand. You may want to remove the skin from outside of the thighs and breasts. The skin will provide more moisture (in the form of fat) to the chicken.

Place a large Dutch oven or a large pan (that has a lid) over medium-high heat. If frying the chicken with skin-on, use 1 tablespoon of oil. If frying without skin, use about 3 tablespoons of oil. Place the chicken skin-side down and fry for about 5 minutes, until the skin is crispy and brown. Careful of the splatter, turn the chicken and lightly brown the underside for another 5 minutes. Remove to a plate and let stand. Discard any excess oil and fat that remains in the pan leaving only 1 tablespoon. 

While chicken is browning, do all your prep: chop up the bacon, onion, carrot, and celery and set aside. Similarly, prepare finely chop the garlic and rosemary. Slice the olives (into thirds is about the right thickness) and finely chop the anchovies.

Over medium-high, reheat the pan used to fry the chicken and the residual oil. Add the bacon and fry for 1 minute until oil in bacon starts to ‘melt.’ Add the mirepoix (chopped carrots, celery, and onion) to the pan and fry for about 5 minutes or until the bacon has cooked and the veggies are showing slight caramelization.

Add the rosemary and garlic and saute for 1 more minute then add anchovies and olives. Add 1/4 cup of wine to the pan and deglaze. Then add remaining 1/2 cup of wine plus the balsamic and stir everything together. Add browned chicken on top of the mixture and cover with lid. Cook for about 20 minutes over medium-low heat (just enough to keep everything simmering well), turning after 10 minutes. 

After 20 minutes, check chicken for doneness. Juices should run completely clear and internal temperature of chicken should be 165-170ºF. Remove from heat; turn chicken again; cover and let stand for 5 minute while you prepare your plates and sides.

Serve one piece of chicken per person, being sure to spoon a healthy spoonful of olives and veggies and the rich sauce over each piece. Garnish with sprig of rosemary and enjoy.

bacon recipe source: Dale Schierbeck (@EatWriteShoot), Eats Writes Shoots, August 14, 2013

3742. CHOCOLATE, CARAMEL, MARSHMALLOW, WHISKEY and BACON BARK

1 1/2 cups semi-sweet chocolate chips

2 cups mini-marshmallows
1 tablespoon butter
1 tablespoon whiskey
Approximately 25 caramels, unwrapped
2-3 strips of crisp bacon

Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray. {Create flaps that hang over edges for easy removal.} Set aside.

In a medium microwave-safe bowl, heat semi-sweet chocolate chips in 30 second intervals until melted and smooth. {Be careful not to scorch, even when it looks like it's not fully melted it will continue to melt as you stir, so err on the side of caution.}

Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone or offset spatula. Place in freezer to harden, about 15 minutes.

Meanwhile, place marshmallows, butter, and whiskey in a microwave-safe bowl and heat on high for about 45 seconds. {Keep an eye on it, marshmallows will swell and try to escape the bowl!} Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.

Pour onto set chocolate layer and, working quickly, smooth evenly. {If you're not using a silicone spatula, you may want to spray whatever you are using with cooking spray so that you don't have a sticky mess to deal with.}

Return to freezer and freeze for another 15 minutes.

Clean marshmallow bowl {or don't, it's really up to you}, and place unwrapped caramels into it. Heat for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.

Pour over marshmallow layer and spread evenly. {And quickly! It will cool fast.}

Return to freezer for 15 more minutes.

Reheat remaining chocolate until warm and smooth and pour over caramel layer. Smooth evenly and, while still wet, sprinkle with crumbled bacon. Pat bacon crumbles down lightly so that they stick to chocolate.

Freeze for a final 15-30 minutes or until completely set.

When ready to cut, remove bark by gently pulling on foil flaps, then carefully peel foil from hardened chocolate. Cut into pieces with a sharp knife.

{Keep refrigerated. Bark becomes slightly gooey & floppy at room temp.}

bacon recipe source: Dianna Muscari (@TheKitchenPrep), The Kitchen Prep, September 10, 2012; adapted from Whiskey Disks, Hammerstone's Whiskey Disks, PO Box 269, Chocorua, NH 03817

3741. BACON BITTERS

2 cups bourbon (Everclear, or Wild Turkey 101)

1/2 lb. bacon

4 cloves

1 cinnamon stick

1 tablespoons cinchona bark

1 teaspoon cassia chips

1/2 teaspoon gentian root

1 tablespoon black walnut leaf

In a skillet over medium heat, sear off the bacon.  Remove and drain thoroughly on a paper towel.  Diced. In a 1-quart glass jar, combine all of the ingredients. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily. Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment. Cover the jar and set aside for 1 week.

bacon recipe source: Brian, Whit's Amuse Bouche (@WhitAmuseBouche), July 12, 2012

3740. BACON SPINACH MANDARIN ORANGE SALAD with WARM DRESSING

4 strips of bacon, fried crisp and crumbled

1 can of mandarin orange, drained
1 cup of sliced mushrooms
Several red onion rings
1 ten ounce bag of baby spinach
½ cup of slivered almonds

1/3 cup of red wine vinegar
½ cup sugar
¼ cup water
1½ tablespoons of butter
½ teaspoon salt
1 egg, beaten

Mix the vinegar, water, sugar, butter and salt together in a saucepan. Bring to a boil and allow to boil for 1 minute. Set pot off stove for about an hour to cool. In a dish, beat the egg then add to the can and put back on the stove. Stay with the pan and stir constantly. Allow dressing to cool. Put all the other items in a bowl and drizzle the warm salad dressing over the salad. Serve with crackers.

bacon recipe source: Kelli's Kitchen (@venuscorpiogirl), August 21, 2014

3739. POTATO MOUSSAKA with BACON and SPINACH

800 grams potatoes

200 grams spinach

1-4 tablespoons oil

50 grams bacon

100 grams feta cheese

3 tablespoons grated cheese

1 small clove garlic

8 dl milk

little butter

1 tablespoon bread crumbs

salt, pepper, dried vegetable seasoning

Peel potatoes and cut into thin slices. Drain the spinach and finely shred and feta cheese crumble with fork. Butter fireproof dish and align layer of potatoes, layer of spinach, bacon pieces, feta cheese, and so until all is used (the last layer need to be potato). Heat milk with garlic, salt, pepper and spice from dried vegetables, then at first spray moussaka with oil, sprinkle bread crumbs, and then pour the milk.

Place in preheated oven at 200 degrees Celsius and bake for about 35-40 minutes. At the end of baking sprinkle grated cheese and return to oven until cheese melt and brown.

bacon recipe source: Serbian Cookbook (@SerbianCookBook), November 12, 2011

3738. CARROTS and PARSNIPS with BACON and THYME

serves 4-6

1 tablespoon fresh orange juice

2 teaspoons red wine vinegar

2 teaspoons honey

2 tablespoons extra-virgin olive oil

3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide

3/4 lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges

5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves

2 slices bacon, cut crosswise into 1-inch pieces

Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

bacon recipe source: Susie Middleton, Fine Cooking (@finecooking), Issue 126

3737. AGED BEEMSTER and SMOKED BACON BURGER with FRENCH FRIES

serves four

Burger Patties

1 tablespoons canola oil

1½ lbs lean ground beef, rolled into 4 (6-oz) balls

4 slices double-smoked bacon

Salt and pepper, to taste

8 slices aged Beemster

4 brioche buns

1 tablespoon (15 mL) butter

8 slices hot banana peppers

4 leaves Boston lettuce

¼ cup mayonnaise

French Fries

2 lbs russet potatoes, washed, skin on

A deep fryer or pot of canola oil set to 325ºF

Salt, to taste

Burger Patties: Add canola oil to a cast iron frying pan on medium high heat and add two 6-oz balls of ground beef to the pan. Add the double smoked bacon to the same pan and using a spatula press down the chuck to flatten them into a patty shape. Add a generous amount of ground salt and pepper and flip the burgers over, cook for 3 minutes per side. Add sliced Beemster to the warm burger and top with the crispy bacon. Toast the brioche buns in the oven with a touch of butter. To finish the burgers add your favourite toppings, my choice would be hot banana peppers, mayonnaise and Boston lettuce. Repeat with remaining patties.

French Fries: Cut potatoes into even and uniform pieces, about 3-inch x ¼-inch. Soak fries in the cold water for about 30 minutes. This removes some of the excess starch and surface sugars which can burn in the frying process. Drain french fries from the water, and pat dry to remove excess water. Heat a heavy stockpot fitted with a deep-fry thermometer with oil to 325ºF. Carefully, add 2 handfuls of fries to hot oil. There should be at least 1-inch of oil above the French fries. Blanch until fries are light brown, 5 to 7 minutes. Remove fries, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are blanched. Raise heat of oil to 350ºF. Cook French fries again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, lightly season in a bowl with salt. Repeat until all potatoes are cooked.

bacon recipe source: Craig Harding, Chef in Your Ear, Food Network Canada

3736. VICHYSSOISE with BACON and CHIVE OIL

serves four

3 tablespoons butter
1 pound small leeks, cleaned and chopped
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
3 russet or Yukon gold potatoes, peeled and halved
4 cups chicken stock
1 cup cream
1 cup buttermilk
½ teaspoon white pepper
Chive oil (recipe below)
4 strips bacon, cooked and chopped

Chive oil
2 bunches chives, blanched, chilled and chopped
1 cup olive oil
Salt and pepper, to taste

Combine the ingredients in a blender and purée until smooth.

In a heavy saucepan set over medium-high heat, melt the butter. Add the leeks, onion and garlic. Season with salt, and allow to sweat for 5 minutes. Lower the heat to medium-low and cook the mixture for about 20 minutes. Add the potatoes and stock, and bring the mixture to a boil. Reduce heat to low and cook until the potatoes are tender, or about 45 minutes. Pour the soup into a blender and purée. Strain the soup through a colander, then return it to the pot. Add the cream and buttermilk. Season with salt and white pepper, to taste. Serve in small bowls, drizzle with chive oil and garnish with bacon.  

bacon recipe source: Budi Kazali, executive chef of The Ballard Inn & Restaurant, Ballard, California

3735. BEER, BACON and MAPLE SYRUP POUTINE

4 baker potatoes

olive oil
1 tbsp smoked paprika
1 tbsp garlic salt

4 strips of bacon chopped up
4 slices of peameal bacon chopped
1 tbsp butter
1 garlic clove minced
2 cups of stout beer
1 tbsp mustard
1 tbsp worcestershire sauce
1 tbsp maple syrup
salt

cheese curds
green onions

Start by slicing each potato lengthwise into four potato slabs. Then cut each slab into thin fries about a centimeter thick. Keep the fries fresh by storing them in a bowl of cold water. Before use, drain the fries and pat them dry. This is to ensure that the spices and oil stick.

Preheat the oven to 400 degrees F. Place all the fries in a bowl and sprinkle over the paprika, garlic salt and a couple glugs of olive oil. Roll the fries around and coat evenly. Spread out on two baking sheets making sure that each fry is in contact with the sheet, this will ensure they get crispy. Cook the fries for 50 minutes. Every 20 minutes rotate the trays and give the fries a flip. Hint: you’re going to need a thin spatula to get the fries up and off the baking sheet in order to flip them.

While the fries are cooking start on the gravy by frying up both types of bacon in an ungreased pan on medium high heat. Once crispy, pull out the bacon and let drain on a plate covered with a paper towel. Save the grease. For the gravy, add the butter to the bacon grease and let melt. Then spoon in the flour and stir until a paste forms. Throw in the garlic and stir until it becomes fragrant. Finally whisk in the beer, mustard, Worcestershire, maple syrup and a pinch of salt. Let thicken over a low heat.

To build the poutine, place all the fries on one baking sheet and layer in the cheese curds and bacon pieces. Then pour over the gravy and place back in the oven for 5 minutes or until the cheese is good and melted. Top with green onions and enjoy!

bacon recipe source: Julie Nolke, Feeling Peckish? March 6, 2015

3734. ORECCHIETTE with BACON and TOMATO SAUCE

yields four servings

1 tablespoon extra-virgin olive oil

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

1 medium red onion, halved and thinly sliced

2 garlic cloves, minced

1/2 teaspoon red-pepper flakes

1 can (28 ounces) whole peeled tomatoes

Coarse salt and ground pepper

1 pound orecchiette or other short pasta

Grated Parmesan and chopped fresh parsley, for serving

In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.

Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve cup pasta water; drain pasta and return to pot.

Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for a separate dish. Serve remaining pasta topped with Parmesan and parsley.

bacon recipe source: Martha Stewart, Everyday Food, March 2010

3733. FRISÉE, POACHED EGG and BACON SALAD (SALADE LYONNAISE)

serves four

5 slices thick-cut bacon, cut into 1⁄2"-strips

1 tbsp. fresh lemon juice

2 tsp. Dijon mustard

1 small shallot, minced

Kosher salt and freshly ground black pepper, to taste

2 tbsp. extra virgin olive oil

8 oz. frisée, torn into bite-size pieces

1 tbsp. white wine vinegar

4 eggs

Boil bacon and 1 cup water in a 12" skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and the frisée; toss and divide between 4 plates.

Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water. Crack eggs, one at a time, into aramekin, and slide into water; cook until whites are set, about 2 minutes. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.

bacon recipe source: Saveur.com (@SAVEURMAG), July 17, 2008

3732. FRENCH LENTIL SOUP with KALE and BACON

makes four generous servings


4 oz bacon, chopped
2 large (or 3 small) carrots, chopped
1 cup leeks, white and light green parts, washed and thinly sliced (or about 1 small yellow onion, diced)
pinch red pepper flakes
1/2 teaspoon dried Turkish oregano
1/4 teaspoon dried thyme
1 tablespoon red wine vinegar, plus (optionally) more for serving
1 cup French green lentils, picked over for odd little bits
6 cups beef stock
5 oz (about 4-5 handfuls) kale, chopped into bite-sized pieces
sea salt and freshly cracked black pepper
olive oil and parmesan cheese for serving (optional)

Add bacon to a cold Dutch oven or soup pot and turn flame to med-high. Cook until bacon renders about half its fat and pan begins to take on color, about 5 minutes.

Add carrots, leeks, pepper flakes, thyme and oregano and cook until veggies begin to give off liquid. Add vinegar. Deglaze pan, scraping up all brown bits from bacon.

Add lentils and beef stock and bring to a boil; then reduce to low, cover and simmer for 30 minutes or until lentils are tender.

Add kale, pushing down to submerge in broth, and cook for another 5 minutes or so, until leaves have wilted substantially but kale remains green. Taste and adjust for salt and pepper, if necessary.

Serve soup piping hot in big bowls with a scant drizzle of vinegar, olive oil and a scattering of parmesan, if desired.


bacon recipe source: Emily Stoffel, the pig & quill (@thepigandquill), January 14, 2015

3731. SHRIMP and BACON CHIMICHANGAS

serves 4-6


10 slices bacon
1 1/2 lb. fresh or frozen large shrimp (if frozen, thaw first)
1 1/2 cups Monterey jack cheese, shredded
1 avocado, peeled, pitted and sliced
1 cup red salsa
2 fresh tomatoes, chopped
2 cans green chiles, diced
6 (12-inch) flour tortillas

In a frying pan add the bacon slices and fry until crispy. Remove (keeping about two tablespoons of fat in the frying pan) and chop into roughly 1-inch long pieces.

Peel and de-vein the shrimp, then cut into 1-inch long pieces. Add to the frying pan and fry to 1-2 minutes, turning often, until they change color.

Place a tortilla on a plate. Spoon 1/6th of the cooked shrimp and bacon along the center. Top with 1/6th of the cheese, salsa, 1-2 slices of avocado, and chile to taste. Fold the tortilla up like an envelope and place seam side down on another dish.

Repeat the procedure with the rest of the ingredients.

Fry chimichangas in hot vegetable oil for 1-2 minutes per side, until dark brown in color (be careful not to burn the tortilla). Remove and place on paper towels to drain excess oil.

Serve with more salsa, sour cream and guacamole.


bacon recipe source: cookaz.com (Italian and Mexican recipes at home)

3730. BACON POTATO PANCAKE with TOASTED CORN SALSA

yields twelve

1½ pounds yellow potatoes, diced, peeling optional

5 slices bacon

¼ cup diced green onions

1/2 cup grated Gruyère cheese, grated

1 egg

¼ cup all-purpose flour (or white rice flour for gluten free)

¼ teaspoon pepper

1 to 2 teaspoons salt

avocado cream (recipe below)

grilled corn salsa (recipe below)

Avocado cream (makes 2 cups)

2 ripe avocados 

1/2 lime, juiced

1/2 cup sour cream ½ teaspoon salt to

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.

Toasted corn salsa

1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)

1/4 cup chopped cilantro

2 tablespoons small-dice orange bell pepper

1/4 cup small-dice red onion

1 teaspoon light olive oil

1 lime, juiced

½ teaspoon salt

Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.

In a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water. Let the potatoes dry out in the pot for a minute or two. Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes. In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper. Using a potato ricer, rice the potatoes into the bowl with the other ingredients. Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks. Using bacon grease in a pan, fry the potato pancakes until they are golden brown. Remove them to a wire rack over paper towels. Top with avocado cream and grilled corn salsa.

bacon recipe source: Simply Gourmet; United States Potato Board, 4949 S Syracuse Street, #400, Denver, CO 80237

3729. BACON-CHILE RELLENOS

yields 16 servings

4 jalapeño chiles (about 3 inches long)

1/3 cup Boursin cheese with garlic and herbs

8 slices bacon, halved and cooked

1 can (8 oz) refrigerated crescent dinner rolls 

½ cup salsa, if desired

Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Bring all points of triangle to center of top; press lightly to seal. Place on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

bacon recipe courtesy of: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

3728. SALTED CARAMEL PANNA COTTA with CANDIED BACON

2 cups heavy whipping cream
3/4 cup granulated sugar
4 tablespoons cold water
1/4 oz. packet gelatin
1 teaspoon pure vanilla extract
salted caramel sauce

candied bacon to garnish

Into a heavy bottom saucepan over medium heat add whipping cream and sugar. Whisk to combine. Heat until small bubbles form around the side of pan. Into a small ramekin or bowl add water. Sprinkle packet of gelatin on top set aside until gelatin blooms. Remove pan from heat. Add extract and gelatin. Mix until dissolved. Equally divide mixture between jars. Transfer to refrigerator and chill for approximatley4 hours or until set up. Drizzle with caramel sauce and garnish with candied bacon prior to serving.

bacon recipe source: Paula Jones, bell'alimento (@bellalimento), August 30, 2014

3727. MINI BANANA CREAM PIES with BACON GRAHAM CRACKER CRUST

serves twelve 


For the crust:
⅓ cups pecans 
6 slices bacon 
6 pieces graham cracker (full sheet) 
1 teaspoon brown sugar 
1 teaspoon vanilla extract 

For the filling:
3 tablespoons water 
1-½ teaspoon unflavored gelatin 
⅓ cups brown sugar 
3 tablespoons all-purpose flour 
¼ teaspoons salt 
1-½ cup non-fat milk 
1 whole egg yolk 
2-½ teaspoons vanilla extract 
2 whole bananas 

For the whipped cream:
½ cups heavy whipping cream 
1 teaspoon brown sugar 
½ teaspoons vanilla extract

Preheat the oven to 350ºF. Spread the pecans on a parchment-lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.

Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.

To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water.

In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.

While the pudding cools, slice the bananas, about 1/8 to 1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.

To make the whipped cream, whisk (either by hand or with a hand mixer) whipping cream until it becomes frothy. Add the sugar and vanilla. Continue to whisk until you have stiff peaks and the mixture is thick and spoonable.

To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.


bacon recipe source: Carrie, Tasty Kitchen (@tastykitchen), January 13, 2012

3726. STILTON and BACON CHEESECAKES

serves six 


For the crusts

4 tablespoons butter

1 cup finely crushed digestive biscuits or graham crackers

 

For the filling

6 strips bacon, finely diced

8 oz. cream cheese, softened

4 oz. stilton, softened

½ cups shelled walnuts, finely chopped (optional)

2 strips cooked bacon, broken into thirds

2 cups mixed young lettuce leaves

¾ cups fruit chutney (optional)

 

For the crusts: Grease six 2" × 2" ring molds with 1 tbsp. of the butter; set molds on a cookie sheet. Melt remaining 3 tbsp. butter and transfer to a small bowl. Add biscuit crumbs and mix well. Put equal amounts of the crumb mixture into prepared molds, firmly pressing on crumbs to form an even crust at base of molds. Chill crusts in the refrigerator for 1 hour.

 

For the filling: Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Drain bacon on paper towels, saving rendered bacon grease for another use. Using a fork, mix cheeses together in a medium bowl. Add bacon and walnuts (if using) and stir well. Pack equal amounts of the filling into molds, smoothing tops with the back of a small warm metal spoon. Cover cheesecakes with plastic wrap and chill in the refrigerator for at least 3 hours and up to overnight.

 

Run a small knife around inside of molds and slide cheesecakes onto six plates, crust side down. Serve cheesecakes at room temperature, garnished with a piece of bacon, with lettuces and chutney (if using) on the side.

 

 

bacon recipe source: Take Big Bites by Linda Ellerbe (Putnam, 2005); Saveur, February 2, 2009

3725. SWEET CORN, GREEN CABBAGE and BACON

5 oz slab applewood-smoked bacon
2 tablespoons unsalted butter
1 1/2 cups thinly sliced spring onions, plus 3/4 cup thin diagonal slices spring onion tops
2 teaspoons thyme leaves
1 1/2 cups fresh corn (from about 2 ears)
1/2 small green cabbage, about 1 pound, cored, sliced thinly lengthwise
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles.

Heat a large saute pan over medium heat for 1 minute. Add the bacon and cook about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.

Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Saute over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally. Season with 1/2 teaspoon salt and some freshly ground black pepper. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Taste for seasoning, and toss in the spring onion tops and chopped parsley.


bacon recipe source: Sunday Suppers at Luques: Seasonal Recipes from Market to Table, by Suzanne Goin, with Teri Gelber (Knopf, 2013). p. 139

3724. MANGO BACON GUACAMOLE

serves six


2 slices thick-cut bacon
3 ripe avocados
1 small plum tomato, diced
1 ripe mango, peel removed and diced
¼ cup diced red onion
½ of a jalapeno pepper, ribs and seeds removed and diced
Juice from 1 lime
Kosher salt, to taste

First, cook up your bacon in a skillet. After your bacon is done, mash the avocados in a large bowl to desired consistency. Gently fold in the tomato, mango, red onion, and jalapeno. Dice your bacon and fold that in as well. Squeeze the juice from 1 lime over the mixture, then mix to combine. Taste and add kosher salt as desired.


bacon recipe source: Megan Green (@baconwrappedmeg), My Bacon-Wrapped Life, June 8, 2014

3723. BACON-MOLASSES BREAKFAST SAUSAGE

makes 1 1/2 cups; serves 4 to 6


8 ounces ground pork
4 ounces bacon, finely chopped
1 teaspoon molasses
1 teaspoon smoked paprika (pimentón)
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon dried sage
1/4 teaspoon black pepper

Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined.

Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary.

Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side.

The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months.


bacon recipe source: Lisa Fain, The Homesick Texan's Family Table (Ten Speed Press, 2014); epicurious.com