3783. BACON MANHATTAN

Makes 1 

2-3 dashes bitters
1½ oz. bacon-infused bourbon (recipe below)
½ oz. dry vermouth
¼ oz. sweet vermouth
1 strip crisp, cooked bacon, for garnish
1 cherry (maraschino or brandied), for garnish
1 twist orange rind, for garnish

Bacon-Infused Bourbon:

2 oz. bacon fat
1½ cups bourbon

To clarify the bacon fat, melt fat and strain into a bowl. Add 4 oz. boiling water. Stir well and leave until melted fat has set into a cake above the water. Remove cake, scraping off any sediment from the bottom, then melt again.

Combine bourbon and bacon fat in a quart-size jar. Seal with a tightly fitting lid and shake vigorously. Leave the bourbon to infuse at room temperature for 5-8 hours.

Put the jar in the freezer and freeze until all of the bacon fat has solidified at the surface of the bourbon, about 1 hour. Scoop off and discard the bacon fat and strain the bourbon through a fine mesh sieve lined with 2 coffee filters. Extra bacon-infused bourbon can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to 6 months.

Manhattan:

Swirl bitters in a chilled martini glass.

Fill a cocktail shaker with large ice cubes and add the bourbon and vermouths. Shake vigorously, then strain the cocktail into the prepared martini glass.

Cut bacon into small squares. Garnish with a skewered cherry, orange rind and bacon pieces. Serve immediately.

bacon recipe source: Marissa Conrad, "Bacon, Not Stirred: Make a Bacon Bourbon Cocktail," People.com/Great Ideas, February 26, 2014

3782. STEAMED MUSSELS in a CREOLE MUSTARD, BACON and COGNAC CREAM SAUCE

Yield: 4 servings

6 ounces bacon, chopped into 1/2-inch dice
1/4 cup minced shallots
1 teaspoon minced garlic
1 cup dry white wine
2 tablespoons Creole or other whole grain mustard
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
4 pounds mussels, scrubbed and de-bearded
1/4 cup cognac
1/4 cup chopped fresh parsley leaves, plus additional for garnish
Crusty bread, for serving

Set a very large saute pan over medium heat and render the bacon in the pan until crispy, about 6 to 7 minutes. Remove the bacon from the pan and set aside on a paper-lined plate to drain. Add the shallots to the pan and saute, stirring often, for 1 minute. Add the garlic to the pan and saute for 30 seconds. Raise the heat to medium-high and deglaze the pan with the white wine. Reduce the wine until nearly evaporated, about 3 to 4 minutes. Add the mustard, cream, salt and pepper to the pan. Bring the pan to a boil. Add the mussels, cognac and parsley to the pan and stir once, cover with a lid, and cook until the mussels just begin to open, about 4 to 5 minutes. Remove the lid, stir the mussels, and return the bacon to the pan.

Serve in a very large, deep bowl, with a thick slice of crusty bread and more parsley for garnish.

bacon recipe source: Emeril Lagasse, "Cookin' with Spirits," Emeril Live, Food Network, 2004

3781. BEER-STEAMED MUSSELS with BACON

serves 2 to 4

4 strips of bacon, chopped

1 large shallot, minced (about 1/2 cup)

4 medium cloves of garlic, minced (about 4 teaspoons)

3 sprigs fresh thyme

3/4 cup Belgian-style ale, or witbier

2 pounds fresh mussels, scrubbed clean and beards removed

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

1/4 cup chopped parsley leaves

Crusty bread, for serving

Place the bacon in a large stainless steel skillet set over medium heat and cook, stirring occasionally, until brown and crisp, 5 to 7 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels. Set bacon aside.

Add the shallots and garlic to the pan and cook, stirring frequently, until the shallots soften and the garlic just begins to brown, 3 to 5 minutes. Add the thyme to the pan and stir in the beer, making sure to scrape up any browned bits from the bottom of the pan. When the beer begins to bubble, reduce the heat to medium-low and add the cleaned mussels to the pan in a single layer. Place a lid on the pan and simmer for 5 minutes.

After 5 minutes, check the mussels. Using a pair of tongs, remove any mussels that have opened and transfer to a large bowl. Cover the pan again and simmer for another 5 minutes, transferring any opened mussels to the large bowl.

When all of the mussels are opened and transferred to the bowl, whisk the Dijon mustard into the sauce in the pan. Taste the sauce and season with salt and black pepper. Keep in mind that the bacon, as well as the liquor given up by the mussels, are both salty, so not much additional salt may be needed.

Pour the finished sauce over the mussels, then sprinkle on the reserved bacon, as well as the chopped parsley. Serve the mussels with crusty bread and cold beer.

bacon recipe source: Marvin Gapultos (Burnt Lumpia), contributing writer, Serious Eats, October 3, 2012

3780. SPICY CHICKEN and BACON PASTIES

Serves 4

2 rashers streaky bacon, chopped

1 large potato (about 250 grams total weight), peeled and cut into small cubes

red chile, deseeded and finely chopped

1 ready-cooked chicken breast, shredded

3 spring onion, thinly sliced, thinly sliced

375 grams pack ready-rolled puff pastry

2 tablespoons milk

Heat oven to 220ºC/400ºF. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chile and cook for a further min. Season generously with black pepper, plus salt to taste.

Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.

Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.

bacon recipe source: Good Food magazine, November 2006, BBC Good Food

3779. BACON-WRAPPED ENOKI

makes 2 dozen hors d'oeuvres


12 slices of bacon, halved crosswise

Two 4-ounce packages enoki mushrooms, trimmed and split into 24 bundles

3 scallions, quartered lengthwise and cut into 3-inch lengths

Freshly ground pepper

Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper and arrange the bacon on it 3 inches apart. Set the mushrooms on the bacon slices. Top with the scallions and season with pepper. Roll up into tight cylinders and secure with toothpicks.

Roast the enoki bundles for 18 minutes, or until the bacon is browned and crisp. Drain the bundles on paper towels, remove the toothpicks and serve.

bacon recipe source: Grace Parisi, Food & Wine, October 2004

3778. SCALLOP TARTARE with PICKLED BEETROOT, BACON and APPLE

serves four

For the mayonnaise

3 free-range eggs, yolks only

1 tsp English mustard

½ lemon, juice only or 2 tsp white wine vinegar or cider vinegar

300ml/10fl oz light rapeseed oil

sea salt and freshly ground black pepper

For the beetroot

200g/7oz raw beetroot

2 tsp red wine vinegar

pinch salt

3 tsp sherry vinegar

1 shallot, finely chopped

1 garlic clove, finely chopped

1 tsp chopped thyme

salt and freshly ground black pepper

4 tbsp olive oil

For the scallops

4 rashers smoked streaky bacon

12 scallops, cleaned and corals removed, the scallop meat diced into 5mm/¼in pieces

1 apple, peeled, cored, cut into 5mm/¼in dice

1 shallot, finely chopped

2 tsp finely chopped gherkin

2 tsp finely chopped chives

sea salt and freshly ground black pepper

To serve

4 slices sourdough bread

handful rocket leaves

lemon wedges

½ quantity mayonnaise, from above

For the mayonnaise, put the egg yolks, mustard and lemon juice or vinegar into a bowl and whisk together for one minute. Now gradually add the oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick.

Alternatively, you can make the mayonnaise in a blender or food processor, blending the egg yolks, mustard and lemon juice or vinegar for one minute and then adding the oil slowly through the funnel with the motor running.

Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until ready to serve. It will keep in the fridge for a couple of days.

For the beetroot, place the beetroot in a saucepan, pour on water to cover and add the wine vinegar. Bring to a simmer, add a pinch of salt and cook for 25 minutes.

Leave the beetroot to cool in the water until you are able to handle it, then remove and peel off the skin. Cut the beetroot into 1cm/½in dice, using a sharp knife.

Place in a bowl with the sherry vinegar, shallot, garlic and thyme. Season with salt and pepper and drizzle over the olive oil. Mix well and then cover and leave to marinate for at least two hours.

For the scallops, preheat the grill to high.

Lay the bacon on a grill tray and grill on both sides until very crispy. Allow to cool down and then chop the bacon into small pieces.

Put the scallops and apple into a bowl with the shallot, gherkin, bacon and chives. Add two teaspoons of mayonnaise and mix well. Taste for seasoning and add salt and pepper as required.

To serve, toast the bread on both sides and place on four serving plates. Spoon the scallop tartare neatly on top. Spoon some of the marinated beetroot with a little of its dressing alongside. Scatter over the rocket and serve with lemon wedges and mayonnaise in a bowl on the side for guests to help themselves.

bacon recipe source: Nathan Outlaw, Saturday Kitchen, BBC Food

3777. MAPLE BOURBON EGGNOG with BACON

makes about 2 quarts, serving 12 to 16

Special equipment: stand mixer, hand blender with whisk attachment, or handheld electric mixer

8 eggs, separated

2/3 cup maple syrup

3 cups whole milk

2 cups heavy cream

2 cups bourbon

16 strips crisply cooked bacon

Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of maple syrup and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.

Add egg yolks and remaining syrup to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with a bacon strip.

bacon recipe source: J. Kenji López-Alt (@TheFoodLab), Managing Culinary Director, Serious Eats, December 8, 2011

3776. GRILLED OYSTERS ROCKEFELLER with BABY SPINACH BACON FONDUE

serves 4 to 6


18 large oysters shell on, scrubbed, and rinsed

1 cup diced applewood bacon, sliced into lardons

4 minced shallots

4 cloves minced garlic

8 tablespoons unsalted butter

2 tablespoons all purpose flour

2 cups baby spinach

1/4 cup anise liquor, Sambuca or Pernod

1/2 cup heavy cream

1 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

1 teaspoon Kosher salt

1/2 teaspoon fresh ground nutmeg

3/4 cup seasoned bread crumbs

1/2 cup grated parmesan

1/2 cup grated gruyere

2 cups rock salt, for serving only

Preheat the grill to medium-high heat.

Heat 4 tablespoons of butter with shallots, garlic, bacon, and salt in a large saute pan.

Saute until the shallots are translucent and the bacon is crispy, about 6 to 8 minutes.

Add the flour and mix together well to make a roux. Stirring frequently, cook the roux until it smells nutty, about 4 to 5 minutes.

Away from the burner deglaze the roux with the anise liquor, place the pan back on the burner being careful, as the anise liquor will flame up.

Add the heavy cream and stir to incorporate.

Bring the mixture to a boil then reduce to a simmer, about 5 to 7 minutes.

Stir in the baby spinach, black pepper, red pepper flakes, and nutmeg, and bring back to a boil.

Once at a boil, immediately reduce to a simmer, about 4 to 6 minutes.

Cook until the spinach has release its liquid, and spinach has softened.

Over medium heat cook the mixture down to a fondue like thickness, about 6 to 8 minutes.

Remove from the heat and reserve to the side.

Melt the remaining 4 tablespoons of butter in a small saute pan.

Once melted remove from the heat and incorporate the seasoned bread crumbs, reserve to the side.

Turn broiler on.

Take the oysters and place on the pre-heated to high grill, cook the oysters until the shell just “POPS” open, about 3 minutes, remove the oysters from the grill.

Take an oyster knife and pry open the top shell, scraping the oyster knife around the top of the shell to loosen the oyster from the shell. BE CAREFUL.

Once the top shell has been removed discard, with the oyster knife scrape the knife under the bottom of the oyster to remove from the bottom shell, leaving the oyster “on the half shell,” repeat this to the remaining 17 oysters.

Place the rock salt evenly onto a baking tray that fits 18 large oysters.

Evenly place the oysters, shell down, onto the rock salt, making sure to press the oyster shells into the salt.

Evenly spoon the baby spinach bacon fondue on top of the oysters, now take and evenly place the grated cheeses on top of the fondue.

Evenly sprinkle the buttered seasoned bread crumbs on top of the cheese.

Place the baking tray with the oysters into the preheated broiler and cook until the oysters are bubbly and the bread crumbs are toasted , about 4 to 5 minutes.

Remove from the broiler and place onto a cooling rack.

Serve the oysters immediately.

bacon recipe source: Guy Fieri, "Guy's Big Steakhouse," Guy's Big Bite, Season 17, Episode 12

3775. BUTTERNUT with BACON, TOMATILLO and CHIPOTLE (CALABAZA ENCHIPOTLADA)

Servings: 2 to 3 as a main course, 4 to 6 as a salad

3 garlic cloves, unpeeled

4 medium (about 8 ounces) tomatillos, husked, rinsed and cut in half across the equator

1 to 2 canned chipotle chiles en adobo

½ of a small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 3 cups of chunks)

2 to 4 ounces (2 to 4 thick strips) bacon, cut crosswise into 1/2-inch pieces

Salt

About 1 tablespoon grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan

Set a large (10-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.

In a blender, combine the garlic, tomatillos, chipotles and 1 cup water. Blend to a coarse puree.

Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 minutes. Meanwhile, in a large (10-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 15 minutes. Taste and season with salt (it will need only about ¼ teaspoon because of the bacon’s saltiness). Scrape into a serving bowl and finish with a generous sprinkling of the queso.

bacon recipe source: Rick Bayless/Frontera Restaurant (@Rick_Bayless) 

3774. APPLE TERRINE with HONEY ROSEMARY ICE CREAM and BACON PECAN CRUMBLE

Serves: 4

Apple terrine:

4 granny smith apples

75 grams butter, melted

1/3 cup caster sugar

100 grams blue cheese

Honey rosemary ice cream:

2 eggs plus 1 egg yolk

1/4 cup caster sugar

1 tsp rosemary, finely chopped

1½ tbsp honey

250 ml cream whipped to soft peaks

Bacon pecan crumble:

55 grams butter

70 grams flour

80 grams caster sugar

½ tsp star anise, ground

2 tbsp bacon, finely chopped

1 tbsp honey

50 grams pecans

Toffee apples:

1 large granny smith apple, peeled

½ cup caster sugar

To serve:

4 figs, quartered

1 sprig rosemary, leaves removed

60 grams blue cheese

Preheat oven to 180ºC/350ºF.

For the apple terrine, thinly slice the apple on a mandolin. Using a 10cm round springform cake tin, layer the apple. Brush each layer with butter, sprinkle with sugar and crumble the blue cheese. Place onto a shallow baking tray and bake in the oven, covered until terrine is cooked through, about 25 minutes . Remove from oven and place a heavy weight on the terrine. Set aside in the fridge to cool and press.

For the ice cream, place eggs, egg yolk, sugar, rosemary and honey in a bowl over a pan of simmering water. Whisk until thickened and doubled in volume. Remove from heat. Fold the cream through the egg mixture and pour into 4 x ½ cup dariole moulds. Set aside in freezer to set. Freeze remaining ice cream in a small lidded container.

For the bacon pecan crumble, use your fingertips to rub the butter into the flour. Stir through 30g of sugar and star anise. Sprinkle crumb mix onto a lined baking tray and bake until golden, about 15 minutes.

In a frypan, add bacon and cook until crispy. Add honey and caramelise with the bacon. Stir through the crumble mixture.

Place pecans on lined baking tray. Cook remaining sugar in a pan to a deep amber colour. Pour caramel over the pecans and leave to set. Once set, chop the praline finely and mix through the crumble.

For the toffee apples, use a melon baller to scoop small balls out of the apple. Cook sugar in a pan to a deep amber colour and pat apple balls dry then carefully dip into the toffee to coat. Place onto baking paper lined tray.

To assemble, place terrine, ice cream, toffee apples and fig pieces on a plate. Sprinkle with crumble. Garnish with rosemary leaves and crumbled blue cheese.

bacon recipe source: Ashleigh Bareham (contestant), MasterChef Australia, TenPlay, 1 Saunders Street, Pyrmont, NSW 2009, GPO BOX 10, Sydney, NSW 2001

3773. CHICKEN FAJITA SANDWICHES with GUACAMOLE and BACON

yields 4 sandwiches

2 tablespoons butter

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon chipotle pepper powder

2 chicken breasts, sliced into thin strips

1/2 bell pepper, sliced into thin strips

1/2 onion, sliced into thin strips

8 slices bacon, fried crisp

1/2 recipe guacamole

4 sandwich rolls

In a large skillet, heat the butter over medium heat. While the butter is melting, combine the spices in a small bowl and stir to mix. Place the onions and peppers in the hot skillet and stir to coat with the butter. Cook for 3 minutes over medium heat. Add the strips of chicken to the skillet. Sprinkle the seasoning mix over the chicken, onions, and peppers, and stir to coat. Continue cooking, stirring often, about 5 minutes, or until chicken is cooked through. Pile up some of the chicken, peppers, and onions evenly onto each split sandwich roll. Top with 2 slices of bacon and a big scoop of guacamole.

bacon recipe source: Karly Campbell, Buns In My Oven (@Buns_In_My_Oven), March 10, 2013

3772. SEARED MAHI MAHI with BRUSSELS SPROUTS, BACON and APPLES

serves two

  

For the Brussels sprouts:

4-6 strips of bacon, cut into lardons and cooked crisp, fat reserved

3-4 tablespoons bacon fat

½ of a medium red onion, diced

approx. 2 cups of Brussels sprouts, stemmed, outer leaves removed, an thinly sliced

¼ cup apple cider

¼ cup apple cider vinegar

1 large apple, diced

kosher salt

freshly-cracked black pepper

apple, thinly sliced, for garnish

For the fish:

2 Mahi Mahi loins

3-4 tablespoons of bacon fat

kosher salt

freshly-cracked black pepper

Cut bacon into lardons and cook in a large skillet until crisp. Remove from pan with a slotted spoon and set aside. Reserve half of the rendered fat and leave the other half in the pan.

Add diced red onion to pan and sweat until translucent; approximately 5 minutes.

Add sliced Brussels sprouts to onions and toss to combine. Cook for approximately 5 minutes and until Brussels sprouts have brightened in color.

Add the apple cider, apple cider vinegar, and cooked bacon. Cook until most of the liquid has evaporated and the Brussels sprouts have become slightly tender.

Add the diced apple and cook for just a few more minutes or until the apples have heated and softened but still retain most of their shape and texture.

Season with kosher salt and freshly-cracked black pepper. Transfer to side dish and set aside.

Return the pan to stove and increase the heat.

While the pan preheats, season the Mahi Mahi loins with kosher salt and freshly-cracked black pepper.

Once the pan has preheated, add the remaining bacon fat.

At the first signs of smoke, carefully add the fish to the pan. Cook, without disturbing the fish, for approximately 5-7 minutes or until you can see browning on the edges of the fish.

Carefully turn the fish over and cook for another 1-2 minutes.

Remove from the pan and rest for 5-10 minutes.

Plate the fish sitting atop a mound of Brussels sprouts. Garnish with thinly sliced apples.

bacon recipe source: Chris, Stirring Stew (@StirringStew), October 29, 2014

3771. TAGLIATELLE with BACON, BURST CHERRY TOMATOES and ARUGULA

Yield: 4 to 6 servings

Extra-virgin olive oil
4 ounces slab bacon, cut into 1/4-inch dice
3 cloves garlic, smashed
Pinch crushed red pepper
1 pint cherry tomatoes, assorted colors
1 1/2 cups chicken stock
Kosher salt
1 recipe all-purpose pasta dough (recipe below), cut into tagliatelle, 1/4-inch wide pasta pieces
1 1/2 cups baby arugula
Big fat finishing oil
1/2 cup freshly grated Parmigiano

All-Purpose Pasta Dough:
1 pound all-purpose flour
4 whole eggs, plus 1 egg yolk
1/4 cup extra-virgin olive oil
1 to 2 tablespoons water (or more if needed)
Kosher salt

All-Purpose Pasta Dough: Put the all-purpose flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt.

Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.

When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!

When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.

Roll and cut the pasta into desired shape.

Coat a large wide pan with olive oil. Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny. Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes.

Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome.

Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula, drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately.

bacon recipe source: Anne Burrell, "Revisit Your Past Before the Last," Worst Cooks in America, Food Network

3770. CREAMY COURGETTE and BACON PASTA

Serves 4

1 tsp olive oil

150g diced smoked bacon lardons

4 courgette, coarsely grated

1 garlic clove, crushed

handful freshly grated Parmesan

1 small tub (200g) low-fat crème fraîche

300g tagliatelle

Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.

Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

bacon recipe source: Barney Desmazery, BBC Good Food, June 2012

3769. BOMBAY BACON CURRY

Serves 4

200 g (7 oz) sweet cured unsmoked back bacon rashers
15 ml (1 tbsp) oil
1 onion, sliced
2 cloves garlic, crushed
30 ml (2 tbsp) medium curry powder
30 ml (2 tbsp) ground cumin
1 courgette, thickly sliced
¼ (about 200 g) cauliflower, cut into small florets
2 potatoes, skin on and cut into small cubes
100 ml water
2 x (approx) 400 g can chopped tomatoes
30 ml (2 tbsp) fresh coriander, roughly chopped
2 large handfuls baby spinach

Place oil in large saucepan and heat, add the bacon, onion and garlic and cook for 1-2 minutes. Add the curry powder and cumin, combine well together. Then add the courgette, cauliflower, potatoes and water. Stir well.

Next, add the tomatoes and bring to the boil, cover with lid and simmer for about 15-20 minutes until the potatoes are soft.

Just before serving, stir through the coriander and spinach and serve with warmed chapattis and a side order of chopped fresh tomato, red onion and coriander mixed together and drizzled with a little flavoured oil.

bacon recipe source: Paula Jones, Reveal Magazine (@RevealMag), March 22, 2013

3768. PULLED PORK BACON CHEESEBURGERS

7½ lb. bone-in pork shoulder, also known as Boston butt

2/3 lb. each beef burgers

4 lbs. thick-cut bacon

mozzarella and cheddar cheese

pork rub

1/3 cup apple cider

Apply the rub to the pork shoulder, place it in a marinade bag, and add some apple cider. Let it marinade in the refrigerator for 4-6 hours. Place it in your smoker and then "low and slow" at 225-250ºF until the internal temperature of the shoulder reaches 195ºF. Note: 195ºF is the temperature required to melt the connective tissue and fibers in the roast and produce tender and juicy pulled pork. Remove from the smoker, wrap in foil and let rest for about an hour. Shred the roast.

bacon recipe source: BBQ Pit Boys (@BarbecueRecipes)

3767. BACON and EGG LO MEIN

Serves: 4

6-7 slices of bacon, chopped

1 medium sweet onion, chopped

2-3 carrots, sliced diagonally

4 garlic cloves, minced

3 scallions, finely chopped

1 teaspoon extra light olive oil or bacon grease

2 eggs

8 ounces lo mein egg noodles

2 tablespoons soy sauce

½ tablespoon mirin

1 tablespoon water

Line a plate with some paper towels and set aside (keep it near the stove).

Add soy sauce, mirin, and water to a small bowl and mix to combine. Set aside.

Pre-heat wok over medium-high heat.

Add bacon and cook until crisp and the fat has rendered; about ten minutes. Be sure to stir throughout to ensure even cooking.

Using a slotted spoon, move the cooked bacon to the towel-lined plate and set aside.

Remove all, but two tablespoons of bacon grease from the wok (I recommend straining the extra grease and storing it in the fridge to use as a cooking fat!)

Add onions and carrots and cook until the carrots have softened; about ten minutes.

Add garlic and saute until fragrant; about one minute.

Push the veggies to one side of the wok. Add one teaspoon light olive oil or more bacon grease to the empty side and add eggs. Let cook, untouched, for about ten seconds, then scramble with a wooden spoon until they have mostly cooked; about one minute.

Mix eggs with the veggies until well incorporated.

Add the egg noodles, cooked bacon, sauce mixture, and most of the scallions (leave some for garnish when serving).

Toss to combine.

Now, you eat!

bacon recipe source: Marissa, OMGFOOD (@omgfoodblog), June 11, 2015

3766. WHELK FRITTERS with BACON

serves 8–10

10-12 whelks

1 celery stick, roughly chopped

1 carrot, roughly chopped

1 bay leaf

3-4 rashers fatty bacon, diced

1 onion, chopped

2 medium eggs, separated

2 garlic cloves, very finely chopped

1 tablespoon parsley, chopped

½ teaspoon thyme leaves

a good pinch curry powder

40 grams fresh breadcrumbs

salt

freshly ground black pepper

sunflower oil or olive oil, for frying

Scrub the whelks under the cold tap. As you handle them, you may find that some of them release a certain amount of slime (don’t worry about this, just rinse it away). Put the cleaned whelks in a large pan, cover with cold water and add the celery, carrot and bay leaf. Bring to boiling point and cook at a gentle simmer for 8–10 minutes. Drain, discard the vegetables and leave the whelks to cool.

Extract the cooked whelks from their shells, using a fork to twirl them out. Remove the coarse cap or ‘trap door’ (like a black fingernail) from the front end and the dark digestive sac from the tail end. Roughly chop the whelks.

Gently cook the bacon in a frying pan until it releases its fat and is lightly cooked. Add the onion to the pan and fry until soft, then set aside to cool.

Put the egg yolks into a bowl and lightly break them up with a fork. Stir in the chopped whelks, bacon and onion, garlic, parsley, thyme, curry powder, breadcrumbs and salt and pepper to taste.

In a separate bowl, whisk the egg whites until they form soft peaks. Gently fold them into the whelk mixture. Form the mixture into even-sized patties, around 5 cm in diameter.

Pour a 1 cm depth of oil into a large frying pan and set over a medium-high heat. When hot, add the patties (be careful, as they can spit ferociously) and fry for 3–4 minutes per side, until crisp and golden. Serve the fritters hot from the pan, with a little lemony mayonnaise dabbed on top if you like.

bacon recipe source: Hugh Fearnley-Whittingstall and Nick Fisher, The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (Ten Speed Press, 2012); Cooked (@Cooked_UK)

3765. BAKED CHESTNUT and MUSHROOM RISOTTO with BACON

serves four

250g wild or good flavourful mushrooms

50g unsalted butter

1 onion peeled and finely chopped

150g diced unsmoked streaky bacon

1 tbsp olive oil

sea salt and black pepper

200g cooked peeled chestnuts halved

300g risotto rice

150ml white wine

1.2 litres chicken stock

To finish

25g unsalted butter

100g freshly grated parmesan plus extra to scatter

handful chopped flat-leaf parsley

Preheat the oven to 400F/200C/180C fan/gas 6. Trim and clean the mushrooms and tear or slice them as necessary.

Melt 25g butter in a large cast-iron casserole over a medium heat and fry the onion and bacon for 8-10 minutes until lightly golden, stirring occasionally.

At the same time melt 25g butter with the olive oil in a large frying pan over a high heat and fry the mushrooms for a few minutes until lightly coloured, stirring frequently and seasoning them at the end. Add these to the onion and bacon.

Stir in the halved chestnuts and the rice and cook for a minute longer, then add the wine, stock and some black pepper. Bring to the boil, cover and cook in the oven for 20-25 minutes. Remove and leave to rest for 5-10 minutes until the juices are almost absorbed. 

To finish, stir in the remaining butter, the parmesan and parsley and taste for seasoning. Serve with extra parmesan scattered over.


bacon recipe source: Annie Bell, MailOnline (@MailOnline)/DailyMail, December 17, 2011

3764. BACON WRAPPED MADUROS (SWEET PLANTAINS)

makes six servings


½ cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons cilantro, finely chopped

¼ teaspoon cayenne pepper

3 medium very ripe plantains

9 slices thick cut bacon

canola oil for frying

In a small bowl whisk together the mayonnaise, mustard, honey, cilantro, and cayenne pepper and set aside. Peel the plantains and slice into pieces that are one inch thick and about 1.5 to 2 inches long. Cut bacon slices in half, lengthwise. Wrap each banana slice with the halved bacon slice and secure with a wooden toothpick. Heat the oil in a large skillet to 350 degrees. Fry the plantains (without crowding the pan) until golden brown. This will take between 3 to 5 minutes depending on the ripeness of the plantains. The riper, the quicker it will caramelize. Drain on paper towel and serve immediately along side honey mustard dipping sauce.

bacon recipe source: Ana Quincoces, Smithfield (@SmithfieldBrand), Virginia; thelatinkitchen.com (@thelatinkitchen)

3763. CAVATELLI with BACON, CREAM and SNAP PEAS

1 lb. cavatelli or other tube pasta

3/4 lb snap peas, ends removed and cut diagonally into 1-inch pieces

1 garlic clove, minced

1 shallot, minced

2-3 strips thick-cut bacon, cubed

Handful of parsley, minced

1 cup grated parmesan cheese

3/4 cup light or heavy cream

Lots of pepper to taste

Bring a large pot of well-salted water to boil. The pasta should come out of the water just as you're completing assembly of the sauce, so begin browning the bacon about 5 minutes before you add the pasta to the water. (Reserve a little pasta water for thinning the sauce, just in case. You probably won't need it but better safe than sorry.)

Brown the bacon in a large skillet. When the bacon has started to crisp up add the shallots and cook for another 2-3 minutes. Next add the peas; stir to coat them with fat and cook for no more than another 2-3 minutes. The peas should darken and maybe even brown in a few spots but you don't want them to lose their crunch. Stir in the garlic for 30 seconds, then the cream.

At this point the pasta should be out of the pot and into a colander.

Allow the cream to reach a simmer, then throw in half the cheese, half the parsley, and all of the pasta. Stir everything together and allow to simmer for a minute or two, or until the sauce is at an ideal consistently. Serve immediately topped with the rest of the parsley and parmesan and a few healthy turns of black pepper.

bacon recipe source: Andrew Bartholomew (@AndrewBart), February 3, 2013

3762. DAIKON RADISH and BACON SOUP

4-5 servings

400 grams (14 oz) daikon radish

3-4 slices bacon

1 soup stock cube

1 piece butter

1 teaspoon sugar

a little soy sauce

green onions or scallions (as desired)

Cut the daikon radish into large bite-sized pieces. Cut the bacon into 1 cm cubes. Put the daikon radish and bacon into a pan and add enough water to cover the ingredients well. Add the stock cube, sugar and butter and heat. When the daikon radish has softened and the liquid is reduced, adjust the taste with a little soy sauce, and remove from the heat. Transfer to a serving plate and sprinkle on green onion rounds to finish.

bacon recipe source: ラビー (member), Washoku.Guide: Japanese Food Around the World (@washokuguide)

3761. BACON WRAPPED TERIYAKI HOT DOGS with PINEAPPLE SALSA

Yield 4 servings

6 hot dogs

6 slices applewood smoked bacon 

1 package hot dog buns

1/4 cup plus 2 tablespoons teriyaki sauce, homemade or store-bought

For the pineapple salsa

2 cups diced pineapple

1/4 cup diced red onion 

1 jalapeño, diced

2 tablespoons chopped cilantro

2 tablespoons freshly squeezed lime juice

Preheat grill to medium high heat. In a medium bowl, combine pineapple, onion, jalapeño, cilantro and lime juice; set aside. Wrap each hot dog in a strip of bacon. Add hot dogs to the grill and cook until the bacon is brown and crispy, about 4-5 minutes. To assemble the hot dogs, add the hot dogs into each hot dog bun. Top with pineapple salsa and drizzle teriyaki sauce on each hot dog. Serve immediately.

bacon recipe source: Chungah, Damn Delicious (@damn_delicious), January 21, 2013

3760. TRUFFLED BACON POPCORN

8 cups popped popcorn

4 slices bacon

1 stick (8 tablespoons) butter

1 teaspoon truffle salt

½ cup finely grated parmesan cheese

Pour popcorn into a large bowl and set aside.

Arrange bacon side by side on a plate lined with parchment paper. Cover with another sheet of parchment paper or microwave-safe cover and cook on high for 4-6 minutes. Rotate the plate half way through cooking so bacon cooks evenly. Place bacon on a paper towel lined plate to drain, then crumble or slice into small pieces and add to popcorn.

Add butter to a microwave safe bowl and heat on high for 30 seconds. Rotate and heat for another 15-30 seconds, watching to be sure it doesn’t boil over.

Pour butter over popcorn then sprinkle with truffle salt. Mix to combine. Then add parmesan cheese and toss to coat. Serve warm or at room temperature.

bacon recipe source: Heidi, foodiecrush (@foodiecrush), January 16, 2013

3759. CREAMY FARFALLE with PEAS and BACON

serving: 4


12 ounces dried farfalle (bow-tie pasta)

6 ounces lean bacon, chopped

1 large garlic clove, pressed

1¼ cup heavy cream

1 cup green peas, thawed if frozen

⅔ cup grated parmesan cheese

¼ cup fresh parsley, chopped

Bring a medium pot of salted water to a boil. Add farfalle and cook according to package instructions until done. In a large skillet, over high heat, saute bacon until browned (3-4 minutes). Remove from heat and use a paper towel to soak up most of the fat. Place skillet with bacon back over high heat. Add garlic and saute about 1 minute. Add heavy cream to skillet and simmer for about 5 minutes. Add the peas to the skillet and return to a simmer. Cook about 3 more minutes. Add parmesan cheese into sauce. When pasta is ready, drain it and put it back into the pot. Pour sauce over pasta and stir in the chopped parsley.

bacon recipe source: Natasha, NatashasKitchen.com, October 27, 2010

3758. RUSTIC POT ROAST with BACON, GARLIC and ROSEMARY

2 slices bacon, diced

3- to 4-pound boneless chuck roast, trimmed of excess fat
Salt and black pepper
1 1/2 teaspoons olive oil
1 cup beef broth, low-sodium or homemade
2 onions, chopped
1 stalk celery, chopped
2 russet or baking potatoes, peeled and chopped
5 cloves garlic, smashed
1 (14-ounce) can diced tomatoes with its juice
1 tablespoon tomato paste
2 sprigs rosemary, plus more for garnish

Spray the inside if the slow cooker with cooking spray.

Heat a large Dutch oven or cast-iron pan on the stovetop over medium-high heat. Add the bacon and cook until crispy, about 5 minutes. Drain on paper towels. Pour off all but 1 teaspoon of the bacon drippings.

Sprinkle the beef with salt and pepper on all sides (go easy on the salt if using canned stock, which is already salty). Add the olive oil to the pan with the dripping and then, over medium-high heat, deglaze the pan with the beef broth, scraping up all the bits on the bottom of the pan. Pour the juices from the pan into the slow cooker.

Add the onions, celery, potatoes, garlic, tomatoes, tomato paste, and rosemary to the slow cooker. Finally add the bacon. Stir everything well, nestling the vegetables and rosemary into the broth. Cover and cook on low for at least 7 hours and up to 8 hours, until the meat is very tender.

Transfer the meat to a platter and turn the slow cooker to high. Leave the slow cooker uncovered and continue cooking the sauce for 45 minutes, or until it has thickened some. Return the meat to the slow cooker and continue to cook on high for another 15 to 30 minutes, or until the sauce has thickened a bit more.

Remove the rosemary sprigs and discard.

Season the sauce with additional salt and pepper, if needed. Plate the beef on a large platter and spoon the potatoes and sauce around and over the beef. Garnish with additional rosemary sprigs. Save any sauce for bread dipping.

bacon recipe source: Susan Puckett, Atlanta Magazine, November 6, 2013; The Southern Slow Cooker: Big-Flavor, Low-Fuss Recipes for Comfort Food Classics, by Kendra Bailey Morris (Ten Speed Press, 2013)

3757. BACON and SMOKED GOUDA QUESO FUNDIDO

6 slices bacon, diced

3⁄4 cup red bell peppers, diced

1⁄2 cup jalapeno peppers, seeded and diced

1⁄4 cup red onion, diced 

1 teaspoon chili powder

1 1⁄2 cups sharp cheddar cheese, shredded

1 1⁄2 cups smoked gouda cheese, shredded

1⁄2 cup mozzarella or Monterey Jack cheese shredded 

Cilantro, for garnish 

Pickled or fresh jalapeno slices, for garnish 

Tortilla chips, for serving 

Dice up the bacon into small squares. Saute the bacon on medium-low heat, for about 10 minutes, stirring occasionally. When it's nice and crisp, remove the bacon bits from the pan and drain them on a paper towel. Reserve 1 tablespoon of the bacon drippings. Wipe out the pan you cooked the bacon in, then add the reserved bacon drippings, and heat the pan to medium heat. Add the peppers, onions and chili powder, and stir to combine. Saute the veggies for 5-7 minutes, until tender but not browned. Remove the veggies from the pan and set them aside to cool slightly. Now, preheat your oven to 400 degrees F. In an oven proof dish, add 1⁄2 of the cheese, half of the peppers, and  half of the bacon. Repeat, by creating a 2nd layer with the rest of the ingredients. Cover the dish with aluminum foil, then bake the dish for 10-12 minutes, until the cheese is just melted. Make sure you don't overcook it, or the cheese won't be as gooey. Garnish the hot dip with sliced jalapenos and chopped cilantro. Serve with tortilla chips.

bacon recipe source: Delish D'Lites (@DelishDLites), January 25, 2015

3756. BACON and AVOCADO MACARONI SALAD

yields 4 servings


12 ounces elbows pasta

5 slices bacon, diced 

2 avocados, halved, seeded, peeled and diced

Kosher salt and freshly ground black pepper, to taste

2 teaspoons fresh thyme leaves, for garnish

For the lemon thyme dressing

3/4 cup mayonnaise

1/4 cup freshly squeezed lemon juice 

1 1/2 tablespoons lemon zest

1 tablespoon sugar

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper, to taste

1/3 cup olive oil

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.

Serve immediately, garnished with thyme.

bacon recipe source: Chungah, Damn Delicious (@damn_delicious), June 28, 2013

3755. GRILLED FINGERLING-POTATO SALAD with CHIPOTLE BACON VINAIGRETTE

12 to 14 small fingerling potatoes

4 slices bacon

1 large red onion, peeled and sliced in rounds

5 tablespoons extra-virgin olive oil

1 tablespoon rendered bacon fat

4 tablespoons red-wine vinegar

1 chipotle chile en adobo, or to taste, mashed and minced

Kosher salt and freshly ground black pepper to taste

Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)

Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.

Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.

Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.

For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

bacon recipe source: Sam Sifton, The New York Times/Cooking (@nytfood)

3754. LOADED BBQ BACON SWEET POTATO FRIES

serves four


20 ounce bag sweet potato fries, waffle cut or regular

1 1/2 - 2 cups shredded smoked white cheddar

2-3 tablespoons diced red onion

1/3 cup cooked, crumbled bacon

2-3 tablespoons green onion

handful of cilantro

2 tablespoons BBQ Sauce

2 tablespoons mayo

Cook fries according to package directions. While fries are cooking, mix bbq sauce and mayo together. Remove fries from oven and cover with cheese, bacon, and red onion. Return to oven until cheese is melted. Sprinkle on green onion and cilantro. Drizzle with sauces and serve immediately.

bacon recipe source: Sara and Kate, Our Best Bites (@OurBestBites), September 2015

3753. BREAKFAST EMPANADAS with BACON and SWEET POTATO

2 cups flour plus more for dusting and rolling

1 tsp salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch pieces 
4 eggs, beaten, plus 2 eggs, lightly beaten, divided (for dough and egg wash)

1/4 cup ice water
1 tablespoon distilled white vinegar
3 slices thick-cut bacon
2 cups spinach leaves
1 small onion, diced
1 small sweet potato, scrubbed and diced
1/4 cup shredded sharp cheddar cheese
salt and pepper to taste 

Preheat oven to 400 degrees F. Lightly flour a baking sheet and set aside.

Combine flour, salt, butter, vinegar and 1 lightly-beaten egg in a food processor or in a bowl, using 2 forks to mash, until the mixture resembles small peas. Slowly stream in ice water (you may not need it all), just until dough comes together. Turn dough out onto a floured surface.

Use a floured rolling pin to roll dough out into a large circle, about 1/4" thick. Use small bowls or large cups to cut 5 or 6" circles out of the dough. Place on wax or parchment paper until ready to use. You should have 6-8 circles.

Heat a large ungreased frying pan over high heat. Cook bacon for 1-2 minutes on each side, or until quite crisp. Drain on paper towels.

Lower the heat to medium-high and cook the sweet potatoes and onions for 4-5 minutes, or until sweet potatoes begin to soften. Add spinach and 4 beaten eggs. Cook until eggs are set, stirring frequently. Crumble cooked bacon over mixture and stir in cheddar cheese. Scrape mixture into a bowl and allow to cool for 5 minutes.

Once mixture has cooled, scoop 3-4 tbsp mixture onto each dough circle, and fold over, pinching to seal. Gently press a fork along the seam to create ridges along the edges.

Combine the remaining lightly-beaten egg with 2 tbsp water and use a pastry brush to lightly brush the empanadas with the egg wash. Transfer empanadas to the floured baking sheet and bake for 12-15 minutes, or until empanadas are golden brown and glossy.

bacon recipe source: Gabi Moskowitz, BrokeAss Gourmet (@BrokeAssGourmet)