Sunday, January 31, 2016


serves: 8 roll ups

8 slices of bread, crusts removed
8 slices of cheese, or 1 cup+ grated cheddar
8 slices precooked bacon
1/4 cup butter

Using a rolling pin, roll slice of bread flat. Place once slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread and cheese. Wrap one slice of bacon around each roll securing with a toothpick. Place in a pan over medium-low heat. Add a small spoonful of butter and using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted. Serve immediately.

bacon recipe source: Holly, Spend With Pennies (@spendpennies), April 3, 2014

Saturday, January 30, 2016


yields 1

4 ounces coffee, room temperature
2 ounces Crown Royal Maple Finished Whiskey
1/2 ounce milk
1/2 teaspoon bacon-flavored syrup
Maple syrup
1 strip bacon, fried crisp

Fill a shaker with ice. Add coffee, whiskey, milk and syrups. (Add maple syrup to desired sweetness.)
Shake until chilled. Pour into a martini glass.

Garnish with strip of bacon.

bacon recipe source: Karen Miner, (@SheKnows), January 11, 2013

Friday, January 29, 2016


12 slices of thick bacon
½ lb grilling steak
1 tbsp Worcestershire sauce
1 tbsp steak spice
6 bamboo skewers

Preheat oven to 350F. Soak bamboo skewers (just the bottom half) for 20 mins in warm water. Cut bacon slices in half and cook through but not crispy. Season steak with Worcestershire sauce and steak spice. Cut the steak into 12 cubes (about 1 inch square). Grill steak to rare (outsides should be seared but steak not cooked through). Wrap steak pieces in bacon and insert on skewer, two pieces per skewer. On a foil lined baking sheet put skewers into the oven for 5 mins then turn over and cook for another 3-5 mins depending on how well done you like your meat. Serve with salsa, ranch dip or on top of salad.

bacon recipe source: Kerrie, Family Food and Travel (@BusyMomofTwins1), April 2, 2014

Thursday, January 28, 2016


makes 24 bites

2 tbsp (30 ml) white wine vinegar
2 tbsp (28 g) butter
2 tbsp (30 ml) honey
1 green onion, chopped

4 skinless, boneless chicken thighs, each cut into 6 pieces
2 peaches, pitted and each cut into 12 wedges
12 slices bacon, halved
24 large toothpicks, soaked in water for 15 minutes
Salt and pepper

Marinade: In a small saucepan over medium-high heat, bring all the ingredients to a boil and simmer for about 1 minute. Let cool.

Mini-Brochettes: Season the chicken with salt and pepper. Wrap a piece of chicken and a peach wedge with a half slice of bacon. Skewer with a toothpick. Place the skewers in a glass dish and coat with the marinade. Cover and refrigerate for 15 minutes. Preheat the grill, setting the burners to high. Oil the grate. Reduce the heat to medium. Grill the skewers for about 5 minutes on each side. Turn off the burner on one side of the grill and place the skewers on the unlit section for about 10 minutes, or until the chicken is cooked through.

bacon recipe source: Ricardo Cuisine (@RicardoRecipes

Wednesday, January 27, 2016


2 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon sesame seeds
1 tablespoon sesame oil
½ teaspoon salt
½ cup vegetable oil
¼ cup apple cider vinegar

8 cups packed spinach leaves (prewashed, bag type)
½ cup crumbled feta cheese
½ cup crumbled bacon pieces
¼ cup thinly sliced red onion
1 - 11 oz can Mandarin oranges, well drained

Combine all dressing ingredients in a small container or jar. Shake, shake, shake and put in the fridge to chill. 30 minutes should do it.

Combine all salad ingredients. Toss with a few tablespoons of dressing and serve!

bacon recipe source: Kathi, Laughing Spatula (@LaughingSpatula), August 28, 2014

Tuesday, January 26, 2016


Serves: 6

1 pound of baby spinach
½ pound strawberries, washed, hulled, and diced
1 (10 oz) can mandarin oranges, drained
½ cup grated Swiss cheese
½ pound cooked bacon, chopped
½ pound button mushrooms, cleaned, trimmed, and sliced (optional)
½ cup candied pecan pieces

For the Dressing
2 tablespoons, plus 1 teaspoon white vinegar
2 tablespoons, plus 1 teaspoon maple syrup
cup grapeseed oil (or other neutral flavored oil)
2 tablespoons grated red onion
¼ teaspoon salt
1 tablespoon prepared yellow mustard
1 tablespoon poppy seeds

In a large bowl, combine all of the salad ingredients and toss well.

In a separate bowl, whisk together the dressing. Pour dressing over salad just before serving and toss.

bacon recipe source: Allison Ruth (@somethewiser), Some the Wiser, July 1, 2014

Monday, January 25, 2016


Makes 4 to 6 servings

1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle
2 or 3 strips applewood-smoked bacon, chopped
1/4 cup extra-virgin olive oil, plus more for brushing
1 clove garlic, minced
1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint
1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise
Kosher salt
Juice of 1/2 lemon

Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.

In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.

Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.

Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.

bacon recipe source: Kim Laidlaw and Wendy Goodfriend, Bay Area Bites (@bayareabites), KQED, August 23, 2014

Sunday, January 24, 2016


Serves four to six

1 Tbs. vegetable or olive oil; more for the baking sheet
1 cup diced red, yellow, or green bell peppers (or a mix)
1/2 cup finely chopped onion
1-1/2 tsp. minced garlic
3/4 lb. ground beef, 85-percent lean
3/4 lb. ground veal
3/4 lb. ground pork
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
1-1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the peppers and onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

bacon recipe source: Joseph Verde, Fine Cooking, Issue 31

Saturday, January 23, 2016


Servings: 12 ramekins

2 cups half and half
8 large eggs
24 ounces (4 1/2 cups) extra sweet frozen corn, defrosted (divided use)
1/2 teaspoon smoked paprika, plus more for garnish
6 strips thick sliced bacon
1 cup finely chopped white onion
2 garlic cloves, minced
3 to 4 fresh serrano chiles, finely diced (seeded if you wish)

Preheat the oven to 325 degrees. Place 12 6 ounce ramekins in a large roasting pan. Heat water for a water bath.

In a food processor or blender, add the half & half, eggs, 3 cups corn, 1 teaspoon salt, and paprika. Process until corn is finely chopped. Set aside.

Cook the bacon in a very large (12-inch) skillet over medium heat until crispy. Drain on paper towels. Once cool, crumble and divide between the ramekins.

Pour off all but 1 tablespoon bacon fat. Scoop in the onion and saute until golden brown. Add the garlic, serranos, and 1/2 teaspoon salt, saute for 1 minute until the garlic becomes aromatic. Scrape in the remaining 1 1/2 cups corn and continue cooking until mixture is hot. Evenly distribute the corn mixture between the ramekins. Pour the egg mixture over the top of the vegetables and stir to combine.

Set the roasting pan in the center of the oven and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 40 - 45 minutes or until the custard is just set in the middle. Sprinkle the tops with smoked paprika. Serve immediately or refrigerate and reheat later as described in the testing notes.

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

Friday, January 22, 2016


1 bunch of kale
8 cups canola oil
tempura batter (recipe below or use a box mix)
1/2 cup fish sauce dressing (recipe below)
3 strips candied bacon, chopped (recipe below)
2 tablespoons chopped cilantro
2 tablespoons chopped mint

Tempura Batter
2 cups rice flour
1 egg
1 cup cold seltzer water
Dash of salt

Tempura Batter: Whisk all ingredients until they just come together.

Candied Bacon
3 strips thick cut bacon
2 tablespoons brown sugar

Candied Bacon: In a rimmed baking dish cover the strips of bacon with the brown sugar on both sides. Place in cold oven, then turn oven to 375°. Check bacon after 25 minutes, it should be done in about 25-35 minutes. The time will vary depending on the thickness of the bacon. Remove from oven and place on a parchment lined surface to cool.

Fish Sauce Dressing
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice wine vinegar
6 tablespoons sugar
1 lime, juiced
1 garlic clove minced
1 Serrano chile minced (keep the seeds if you like things spicy)

Fish Sauce Dressing: Whisk all ingredients together. Stored in the fridge, this will keep for a couple of weeks.

Main recipe: Bring a pot of salted water to boil. Tear kale leaves off of the stems, and cut larger leaves in half. Boil kale in salted water for 1 minute. Strain into colander and spread out onto a sheet tray. When cool enough to handle squeeze out all of the water from the kale.

In a large bowl put fish sauce dressing, cilantro, mint, and bacon. 

Heat 8 cups of canola oil in a wide high-sided pot to 350º. Prepare your work area by having a shallow dish of dry tempura mix (about a cup) and your tempura batter in a bowl near the stove. Also have a dish with paper towel ready for your tempura pieces as they come out of the oil.

Dip the kale into the dry tempura, then dip into the tempura batter, place into the oil. It is important to try and separate the leaves as it goes in the oil to avoid clumping. Fry for a minute or two. Using a spider (or chop sticks) take kale out of oil and place into the large bowl. 

In a large serving bowl toss the kale with the fish sauce dressing, fresh herbs and bacon so all the ingredients coat it.

bacon recipe source: Mary McDonald, Pixels + Crumbs (@pixelsandcrumbs), August 5, 2014

Thursday, January 21, 2016


yields one dozen

1/2 cup brown sugar

Candied Bacon:
12 slices bacon
2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/2 cup oil
1/3 cup maple syrup

Candied Bacon: Preheat oven to 350 degrees F. Line a jelly roll pan with foil and set a wire rack on top. Spray rack with nonstick cooking spray. Place brown sugar in a medium bowl. Separate bacon slices and add to the bowl. Stir together until the bacon is coated on both sides with brown sugar. Spread the bacon slice by slice over the wire rack and rub remaining brown sugar onto each slice. Bake until the bacon reaches desired crispness, about 20 minutes. Remove from oven and let cool for 5 minutes. Chop or crumble 8 slices of bacon for the muffin batter. Cut the remaining pieces crosswise into 1/4- inch strips; set aside for topping the muffins when they come out of the oven. 

Muffins: Increase oven temperature to 400 degrees F. In a large bowl, combine the flour, chopped bacon, baking powder and salt. In another bowl, whisk the egg, milk, oil and syrup until combined. Stir into dry ingredients just until moistened. Spray muffin pan with nonstick cooking spray and fill two thirds full. Bake 15 minutes or until toothpick inserted in center comes out clean. Immediately insert 3 or so bacon strips vertically into the center of each muffin so pieces are visible. Cool 5 minutes before removing from pan to a wire rack.

bacon recipe source: Perch's IGA

Wednesday, January 20, 2016


Makes about 40 fritters

For basil mayo:
1 cup basil
1 cup mayonnaise
2 tablespoons water
1 teaspoon fresh lemon juice

For fritters:
About 6 cups vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds)
2 tablespoons finely chopped chives
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped

Equipment: a deep-fat thermometer

Make basil mayo: Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.

Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.

Serve fritters with basil mayo.

bacon recipe source: Andrea Albin, Gourmet, July 2010

Tuesday, January 19, 2016


serves four

2 oz. slab bacon, cut into 1⁄4-inch lardons
1⁄4 cup finely chopped cilantro stems and leaves
1 tbsp. prahok (or other Asian fish or shrimp paste)
6 kaffir lime leaves, thinly shredded
4 cloves garlic, roughly chopped
3 small shallots, roughly chopped
2 serrano chiles, stemmed, seeded, and finely chopped
2 stalks lemongrass, inner cores thinly sliced
1 1⁄2 inches galangal, peeled and thinly sliced
1 tbsp. long-grain white rice
Kosher salt
2 (12-inch-long) taro stems or 4 oz. water spinach or Swiss chard stems, peeled, halved lengthwise and cut into 3-inch pieces
1⁄2 cup cooked white rice
1 tbsp. finely grated palm sugar or light brown sugar
1 tbsp. fish sauce
1⁄2 cup 1⁄2-inch cubed white sweet potato
2 tbsp. vegetable oil
4 cups chicken stock
1 cup unsweetened coconut milk
Thinly sliced long beans, mung bean sprouts, and thinly shredded basil leaves, for serving
Whole Vietnamese mint and sawtooth herb leaves, to garnish

In a small skillet, heat the bacon over medium and cook, stirring, until browned and crisp and its fat renders, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to cool and discard the fat. Meanwhile, in a food processor, combine the cilantro with the fish paste, kaffir lime leaves, garlic, shallots, chiles, lemongrass, and galangal and purée into a lightly chunky curry paste.

Meanwhile, in a small skillet, heat the uncooked rice over medium and cook, tossing occasionally, until lightly toasted, about 14 minutes. Transfer the rice to a spice grinder, let cool, and then process until finely ground. In a pot of boiling salted water, cook the taro stems until tender, about 10 minutes. Using a slotted spoon, drain the stems and let cool. Squeeze the stems to drain all their water and transfer to a bowl along with the ground toasted rice, cooked rice, palm sugar, and fish sauce and stir until evenly combined. Add the sweet potato to the boiling water and cook until tender, about 5 minutes; drain.

In a large saucepan, heat the oil over medium. Scrape the curry paste into the pan and cook, stirring, until fragrant and beginning to brown, about 6 minutes. Stir in the chicken stock and coconut milk and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until reduced slightly, about 10 minutes. Transfer soup to a blender and purée until smooth. Pour the soup through a fine sieve back into the saucepan and keep warm.

To serve, divide the rice mixture among 4 serving bowls, mounding it in the center. Ladle the soup around and then top with the bacon, sweet potatoes, long beans, bean sprouts, and basil, and, if using, garnish with the Vietnamese mint and sawtooth herb leaves.

bacon recipe source: Sok Kimsan & Pol Kimsan, (@SAVEURMAG), December 14, 2015

Monday, January 18, 2016


1 package boneless chicken breasts
1 package bacon

Preheat the oven to 375°F. Cut the chicken breasts into bite size nuggets. Cut each bacon strip in half. Wrap a piece of bacon around each piece of chicken. Secure with toothpick if necessary. Line the bacon wrapped chicken nuggets on a greased baking sheet and cook for about 30 minutes or until bacon begins to crisp and chicken is no longer pink in the center.

bacon recipe source: Michele, Eat Teach Laugh Craft (@ETLCblog), January 24, 2014

Sunday, January 17, 2016


makes 10 servings

1/2 cup packed brown sugar
1 tsp. ground cinnamon
3/4 cup flour, divided
6 Tbsp. cold butter, divided
5 slices cooked bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
6 cups sliced peeled Golden Delicious apples (about 6 apples)
3/4 cup granulated sugar
2 Tbsp. bourbon
1 tsp. vanilla

Heat oven to 400ºF.

Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.

Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.

Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

Saturday, January 16, 2016


1 pizza crust
1 cup shredded mozzarella
3 scallions/green onions, sliced
¼ cup crumbled crispy bacon
1 tablespoons extra virgin olive oil
A few pinches of red chili flakes
sea salt
freshly ground black pepper

Preheat the oven to 400˚F. Line a baking tray with parchment paper.

Unroll the dough and brush with olive oil. Scatter the scallions over the dough, follow by the cheese, chili flakes, bacon, and season with salt and pepper. Roll up the long side, tuck the short sides in and slide onto the baking tray, seal side down. Make a few cuts on top of the dough and brush lightly with olive oil. Bake for about 20 minutes or until cooked through and browned. Leave to cool slightly before serving.

bacon recipe source: Angie Tee, Seasaltwithfood (@Seasaltwithfood), September 24, 2012

Friday, January 15, 2016


Servings: 1

For Burger:
6-8 ounces ground beef (or beef blend)
Salt and pepper
1/3 cup (2 ounces) blue cheese, crumbled and divided
1 bun, toasted
1-2 tablespoons (1 1/2 ounces) Walnut Bacon Bourbon Chutney (recipe below)
2 large leaves butter lettuce

For Walnut Bacon Bourbon Chutney:
1 pound thick cut bacon, diced
1 medium onion, diced
3/4 cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes, figs, dried cranberries, cherries or yellow raisins
2 garlic cloves, minced
1/2 teaspoon thyme
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons bourbon
1/2 cup water
3/4 cup walnuts, toasted and chopped
Salt and fresh ground pepper to taste

For burger: Season beef with salt and pepper to taste and form burger. Use preferred method to stuff burger with 1 ounce blue cheese; grill burger to desired doneness. Top bottom of bun with some bacon walnut chutney and lettuce; place grilled burger over lettuce and garnish with remaining blue cheese and additional chutney.

For chutney: In large pan, fry bacon until crisp; remove bacon and drain all but enough bacon fat to coat bottom of pan. Add onion and sauté until translucent; add fruit and/or vegetables, garlic and thyme; sauté another minute. Add sugar, vinegar, bourbon and water; simmer covered until liquid is reduced by 3/4. Remove from heat and cool slightly. Add cooked bacon and walnuts. Season with salt and pepper. Top blue cheese burger with chutney. Reserve remaining chutney for additional burgers.

bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717

Thursday, January 14, 2016


Serves: 24 crostini

6 slices of bacon
6 cups shaved brussels sprouts
¼ teaspoon salt
1 baguette, cut into ½ inch slices
¾ cup crumbled blue cheese
3 ounces softened cream cheese

In a large non-stick skillet, cook bacon until crisp. Drain on paper towel and pour grease into small bowl. Wash pan out. When bacon has cooled, chop finely.

Heat the same pan to a medium heat and add two teaspoons of the bacon grease. Add brussels sprouts and salt. Sauté until softened, about 3-4 minutes. Remove from heat and toss with chopped bacon.

Using a pastry brush, brush crostini with remaining bacon fat. Season with salt and pepper. Heat a grill pan to a medium-high heat and toast bread on both sides until they have grill marks. (You can also pop them on a baking sheet at 350 degrees and bake until crisp, about 5-6 minutes).

In the bottom of a mini food processor or blender, add blue cheese and cream cheese. Blend until smooth.

Spread crostini with whipped blue cheese and top with bacon and brussels sprout sauté.

bacon recipe source: Nicole, Cooking for Keeps (@cookingforkeeps), December 1, 2015

Wednesday, January 13, 2016


Serves: 4-6

7 Brussels sprouts, halved, cored and shredded
1/3 pound thick-cut bacon, cut into 1-inch dice
1 pound pizza-dough ball, at room temperature
¼ large red onion, thinly sliced
3 ounces robiola cheese, roughly crumbled
2 tablespoons olive oil
4 tablespoons grated pecorino cheese

Preheat oven to 550 degrees.

Fill a large bowl with ice water. Add Brussels sprouts to bowl and soak 10 minutes. Meanwhile, in a medium-size pan over medium heat, sauté bacon until browned on all sides, about 5 minutes. Transfer bacon to a paper-towel-lined plate and set aside. Drain and dry Brussels sprout leaves.

Generously dust a large cutting board with flour. Place dough on board and use your hands to stretch it, rotating dough as you work, until you have a round, 24-inch crust with a translucent center.

Spread Brussels sprouts over dough, leaving a ½-inch rim bare. Sprinkle with salt and scatter onions, bacon and robiola overtop. Drizzle with 1 tablespoon olive oil. Carefully slide pizza from board onto an inverted baking tray or preheated pizza stone in the oven. Bake until dough puffs and browns, about 13 minutes. Remove pizza from oven and top with pecorino and remaining oil.

bacon recipe source: Cathy Whims, Oven and Shaker, 1134 NW Everett Street, Portland, OR 97209; The Wall Street Journal, November 14, 2013

Tuesday, January 12, 2016


makes eight servings

For the Yuca Croquette
2 pounds yuca (cassava)
1 teaspoon salt
1 small onion, finely chopped
½ green bell pepper, finely chopped
3 cloves garlic, finely minced
2 sprigs cilantro, leaves only, chopped
1 cup fine bread crumbs or flour

For the Hollandaise Sauce
4 large egg yolks
2 tablespoons dry white wine
1 pinch salt
1 stick unsalted butter, melted
1½ tablespoons lemon juice
¼ teaspoon tabasco sauce
salt, to taste
1 teaspoon smoked paprika

For the Eggs Benedict
8 slices Applewood smoked bacon, halved crosswise
2 tablespoons distilled white vinegar
8 large eggs

Make the croquettes: Peel the yuca, cut them in half and boil with salt, until tender. Meanwhile, in a large skillet, heat oil and sauté onions, green pepper, and garlic. One the vegetables are cooked through and soft, add cilantro, and stir.

Rice the yuca or pulse it in the food processor and mix it with the bread crumbs. Make a 3” ball, then flatten it like a disc about a 1/2 inch thick. Deep fry until golden.

Make the hollandaise: In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt and smoked paprika. Keep the hollandaise sauce warm, whisking occasionally.

Make the eggs benedict: In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate.

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.

Arrange the fried yucca croquettes on plates and top with the bacon, poached eggs, and hollandaise sauce. Serve immediately.

bacon recipe source: Chef Kelvin Fernandez, The Latin Kitchen (@thelatinkitchen), 120 Broadway, 34th Floor, New York, NY 10271

Monday, January 11, 2016


serves 3

1 pound beef chuck cut into 1 1/2-inch cubes
2 tablespoon ginger paste
2 tablespoon garlic paste
1 teaspoon freshly ground pepper
1 tablespoon white vinegar
Kosher salt
3 tablespoons vegetable oil (divided)
3 cloves
1 inch cinnamon stick
1 cup water
2 large onions cubed (about 3 cups)
3 small green chillies (such as Thai bird) slit lengthwise
1 tablespoon red chilli powder
¼ teaspoon turmeric powder
½ pound bacon, cut into 1-inch pieces
1 cup tomato puree
1/2 cup water

Combine meat, ginger paste, garlic paste, pepper, vinegar, and 2 teaspoons salt.

Heat 1 1/2 tablespoons oil in pressure cooker on medium high heat until shimmering. Add cloves and cinnamon and stir until fragrant, about 1 minute. Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape. Transfer beef and juices to a large bowl.

Wipe out pressure cooker, add remaining oil, and return to medium-high heat until shimmering. Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes. Add green chillis and stir until fragrant-about 2 minutes. Add red chilli and turmeric powder and stir vigorously, so as not to burn the spices and cook for 1 minute. If they tend to stick or discolor add a few drops of water. Add the bacon and stir until the bacon begins to render, about 5 minutes. Add the tomato puree and cook, stirring, until the oil is fragrant and separates from the mixture, about 5 minutes. Add water, bring to a simmer, and cook for 10 minutes. Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes. Season to taste with salt if necessary, and serve with bread or rice.

bacon recipe source: Denise D'Silva Sankhe, Serious Eats (@seriouseats), November 20, 2012

Sunday, January 10, 2016


makes 4 servings

1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
2 onions, sliced thin
1/2 teaspoon dried thyme
1/8 teaspoon dried red-pepper flakes
1 teaspoon salt
3/4 pound linguine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh-ground black pepper

In a large frying pan, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Put the pan over moderate heat. Add the onions, the thyme, the red-pepper flakes, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the onions are brown, about 10 minutes. Remove from the heat.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the linguine and toss with the bacon, onions, 3/4 cup of the reserved pasta water, the Parmesan, parsley, the remaining 3/4 teaspoon salt, and the pepper. If the sauce seems too thick, add more of the pasta water. Serve with additional Parmesan cheese.

bacon recipe source: Food & Wine, August 2014

Saturday, January 09, 2016


8 slices of streaky bacon
1/3 cup packed or 65g dark brown sugar
1 teaspoon ground habanero or to taste

Preheat your oven to 350°F or 180°C and line your baking pan (with sides to catch the rendering fat) with foil. This is just to make cleanup easier. Place your wire rack on top of the baking pan. Just for the record, my pan is 11x16 inches or 28x40cm. Arrange bacon in single layer on top of rack. Bake in the preheated oven for about seven minutes. Meanwhile, mix your brown sugar and ground habanero together in a small bowl. Sprinkle the bacon with half the brown sugar/habanero mixture. Bake 5-7 minutes longer. Turn the bacon over and sprinkle it with the remaining brown sugar and pepper. Bake 3-4 minutes longer or until the sugar is melted and bubbly. Remove from oven. Cool completely, about 15 minutes.

bacon recipe source: Stacy Rushton (@srushton1), Food Lust People Love, August 8, 2014

Friday, January 08, 2016


makes about 48 cookies

2-1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
1/2 cup (1 stick) unsalted butter, softened
3/4 cup toffee bits
3/4 cup semi-sweet chocolate chips
3/4 + 1/2 cup (about 10 slices) baked bacon, crumbled

Heat oven to 350°F. Lightly grease 2 cookie sheets or line with parchment paper.

Whisk together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a stand mixer on medium speed until well blended. Add eggs; beat well. Gradually add flour mixture, beating on slow speed until well blended. Mix in toffee bits, 3/4 cup crumbled bacon and chocolate chips. Wrap dough in plastic wrap and chill for at least two hours to overnight. This will help prevent the cookies from spreading when you bake them.

Remove dough from the fridge 10 minutes before baking. Drop by rounded teaspoons onto prepared cookie sheet. Top each cookie with the 1/2 cup bacon crumbles. Bake 9 to 11 minutes or until lightly browned. Cool slightly then switch from cookie sheet to wire rack. Cool completely.

bacon recipe source: (@MarlaMeridith), December 31, 2015

Thursday, January 07, 2016


makes 4 pitas

10 ounces thick-cut bacon, cut into 1-inch pieces (about 10 slices)
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons grainy mustard
Salt and freshly ground pepper
6 ounces skinless smoked trout fillets, flaked
1 1/2 cups cherry tomatoes (1/2 pound), halved
1/4 pound frisée, torn (4 cups)
2 scallions, thinly sliced
Four 7-inch pita breads

In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Drain the bacon on paper towels. In a bowl, mix the mayonnaise with the sour cream and mustard and season with salt and pepper. Add the bacon, smoked trout, cherry tomatoes, frisée and scallions and toss to coat. Spoon the salad into the pita breads and serve.

bacon recipe source: Annie Miller, Food & Wine, August 2004

Wednesday, January 06, 2016


yields 4 servings

1 block extra firm tofu
8 slices bacon
1/4 cup soy sauce
1/4 cup mirin
3 tablespoon sugar

Cut tofu into 8 blocks. Wrap in paper towels for 15 minutes to pull out excess water. Add soy sauce, mirin and sugar in small pan over medium heat. Once tiny bubble start to appear, let it cook for 10 minutes reduced by half. Remove from heat. Wrap each block of tofu with a slice of bacon. Heat skillet over medium high heat. Add tofu and cook 5 to 6 minutes per side. Drain pan to remove excess fat. Once bacon has fully cooked, brush with teriyaki sauce.

bacon recipe source: Otaku Food

Tuesday, January 05, 2016


6 boneless, skinless chicken thighs
6 slices uncooked bacon
¼ cup chicken broth
½ teaspoon ginger
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon pepper
½ teaspoon salt
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons brown sugar

Combine all ingredients for marinade except bacon and chicken in a shallow baking dish, about 11"x8".

Rinse and pat chicken dry. Keep folded and wrap with bacon slices. Secure with toothpicks if desired (just remove them before putting chicken in the oven so they won't burn). Place bacon wrapped chicken pieces into the marinade for 20-30 minutes, flipping halfway through to marinate both sides.

Preheat oven to 400 degrees. Heat 1-2 tablespoons olive oil in a heavy bottomed, oven safe pan over medium heat. Cook chicken pieces until bacon starts to crisp, about 3 minutes per side. Poor remaining marinade over the chicken and slide the pan into the oven. Cook for about 10 minutes, or until chicken is no longer pink.

Serve immediately.

bacon recipe source: Kristin, Yellow Bliss Road (@YellowBlissRoad), March 16, 2015

Monday, January 04, 2016


40g oats
250ml milk 
1 rasher of bacon
30 ml maple syrup
2 tsp cinnamon
1 egg
blueberry compote (in recipe below)

Heat a frying pan, once very hot add your bacon and cook until crispy, remove from pan and dice your bacon until  it resembles large crumbs. Return to pan for another 20 seconds to ensure it is completely crispy (this adds a nice crunch to your porridge!). Once you are happy with your bacon place on a piece of kitchen roll and leave to one side.

Make your blueberry compote, this can be made in advance and left in the fridge for a day or two, until you need it. To make the compote, simply place your blueberries in a pan with a tiny splash of water and simmer on a low heat until you reach a jam like consistency. This can be served either hot or cold on your porridge.

Place the oats in your pan along with the milk, simmer on a low heat, stirring continuously, add extra milk until you reach your desired consistency. Once you are happy with the consistency of your porridge it is time to add the egg. Break this straight into your porridge pan and mix in over a low heat, the addition of the egg gives a real creamy custard like effect to the dish, and adds a little richness! Then add your seasoning, your cinnamon and maple syrup, add a little more of either if you fancy it a little sweeter.

To plate this dish, simply pour your porridge into a bowl, top with your blueberry compote and scatter your extra crispy bacon on top, drizzle a tiny bit of maple syrup and a light dusting of cinnamon and you are good to go!

bacon recipe source: Rude Health, September 15, 2015; created by Anna of Lunch Box London for the Rude Health London Porridge Championships

Sunday, January 03, 2016


Serves 2

4 slices premium center-cut or thick-cut bacon
2/3 cup milk
2 eggs
2 tsp vanilla extract
1 tsp cinnamon
1/8 tsp nutmeg
4 slices hearty whole-grain bread
Butter for frying
Berries (strawberries or blueberries are good) or apple slices (optional)
2 Tbsp real maple syrup

Preheat oven to 375°F/190°C. Put the bacon in the oven; bake for 18 to 20 minutes or until crispy. Remove from oven and transfer to a plate lined with paper towels.

While bacon is cooking, combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a pie plate or shallow bowl; whisk until well blended.

Dip 2 bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.

Heat the butter in a nonstick frying pan over medium heat until melted (but be careful not to burn it). Add 2 dipped bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done. Repeat steps 3 and 4 with remaining 2 bread slices.

On each plate, place 2 strips of bacon and 2 slices of French toast. Garnish with berries or apple slices, if you'd like, and serve with syrup.

bacon recipe source: philippagraham51 (member), BBC Good Food

Saturday, January 02, 2016


serves 1

Chili Oil
1 tablespoon oil
2 cloves garlic, niced
1 tablespoon chili flakes

Soy Dressing
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon dashi granules

1 portion thick ramen noodles
3 crispy bacon
1 slow poached egg

seaweed strips
sliced green onions
toasted black sesame seeds

Heat up 1 tablespoon of oil in a small pan over medium-low heat. Add the garlic and chili flakes and cook, stirring, until the mixture heats up and sizzles, about 1-2 minutes. Do not burn – since this is a small amount, keep the heat low. You want the garlic mellow and the chili flakes to just release their spice. Remove from the pan and set aside to cool.

Mix together the soy dressing together in a small bowl. Set aside.

Cook the noodles according to the package and drain well. Toss with the soy dressing, to taste. Place the noodles in a shallow bowl and top with pork belly and a poached egg. Garnish with seaweed strips, green onions, katsuobushi, and toasted black sesame seeds. Serve with a generous amount of chili oil. Mix and enjoy!

bacon recipe source: Stephanie Le, i am a food blog (@iamafoodblog), September 6, 2015

Friday, January 01, 2016


Serves 4 (makes about 10 pancakes)

8 rashers smoked streaky bacon
140g self-raising flour
1 tsp baking powder
2 tbsp light soft brown sugar
2 ripe banana, 1 mashed, 1 thinly sliced
2 large egg
25g butter, melted, plus a little extra
125ml milk
maple syrup

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.

Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

bacon recipe source: Cassie Best, Good Food Magazine, January 2013, BBC