Serves: 1
2 slices of bacon
sea salt to taste
1 jicama
½ onion
Fry the bacon on medium until crispy. Remove bacon from grease and set aside. Grate jicama with cheese grater. Chop onion. Saute onion in bacon grease for approx. 2 minutes. Squeeze excess water from grated jicama. Add to pan with onion. Cook for 5-7 minutes until lightly browned. Enjoy with your slices of bacon!
bacon recipe source: Mika, Slightly Lost Girl, October 24, 2014
Monday, February 29, 2016
Sunday, February 28, 2016
3842. GLAZED CARROTS with BACON and PECANS
Serves: 4
3 slices bacon, diced
⅓ cup pecans
1lb baby carrots
½ tsp salt
3 Tbsp brown sugar
½-3/4 cup chicken broth or water
1 Tbsp butter
In a medium skillet, cook bacon over medium heat until crisp. Drain fat from pan and set bacon aside. Add pecans and cook until toasted. Set pecans aside with bacon. Add carrots, salt, 1 Tbsp brown sugar, and ½c broth to the skillet. Cover and bring to a boil over medium-high heat and reduce to a simmer.
Simmer 4-5 minutes and check for tenderness. You want to have about 2 Tbsp liquid left in the pan. If your liquid hasn't quite cooked enough off, continue to cook. If your carrots aren't tender enough or too much liquid has evaporated, add a bit more liquid as necessary.
When carrots are tender, add remaining brown sugar and bitter. Stir over medium heat about 3 minutes. Sprinkle bacon and pecans over the top.
bacon recipe source: Emily, One Lovely Life (@onelovelylife), October 7, 2009
3 slices bacon, diced
⅓ cup pecans
1lb baby carrots
½ tsp salt
3 Tbsp brown sugar
½-3/4 cup chicken broth or water
1 Tbsp butter
In a medium skillet, cook bacon over medium heat until crisp. Drain fat from pan and set bacon aside. Add pecans and cook until toasted. Set pecans aside with bacon. Add carrots, salt, 1 Tbsp brown sugar, and ½c broth to the skillet. Cover and bring to a boil over medium-high heat and reduce to a simmer.
Simmer 4-5 minutes and check for tenderness. You want to have about 2 Tbsp liquid left in the pan. If your liquid hasn't quite cooked enough off, continue to cook. If your carrots aren't tender enough or too much liquid has evaporated, add a bit more liquid as necessary.
When carrots are tender, add remaining brown sugar and bitter. Stir over medium heat about 3 minutes. Sprinkle bacon and pecans over the top.
bacon recipe source: Emily, One Lovely Life (@onelovelylife), October 7, 2009
Saturday, February 27, 2016
3841. BACON and EGG DIP
4 to 6 servings
6 hard-boiled eggs, peeled, whites and yolks separated
2 tablespoons real mayonnaise, plus more if needed
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 tablespoon cider vinegar, plus more if needed
2 teaspoons finely shaved chives
1 teaspoon chopped fresh dill
1/4 cup liquid bacon fat (warm slightly if solid)
Salt and freshly cracked black pepper
Assorted crudité such as baby carrots, fennel, celery and cherry tomatoes, for serving
Chop the egg whites and yolks separately and put them in separate bowls.
Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
Serve with assorted crudité for dipping.
bacon recipe source: Geoffrey Zakarian, "Summer Celebration," The Kitchen, Food Network
6 hard-boiled eggs, peeled, whites and yolks separated
2 tablespoons real mayonnaise, plus more if needed
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 tablespoon cider vinegar, plus more if needed
2 teaspoons finely shaved chives
1 teaspoon chopped fresh dill
1/4 cup liquid bacon fat (warm slightly if solid)
Salt and freshly cracked black pepper
Assorted crudité such as baby carrots, fennel, celery and cherry tomatoes, for serving
Chop the egg whites and yolks separately and put them in separate bowls.
Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
Serve with assorted crudité for dipping.
bacon recipe source: Geoffrey Zakarian, "Summer Celebration," The Kitchen, Food Network
Friday, February 26, 2016
3840. WAFFLED POTATO KUGEL with BACON
Yields 12
12 ounces bacon
4 medium Russet potatoes
Juice of 1/2 a lemon
6 eggs
1 medium yellow onion, cut into chunks
3/4 cup all-purpose flour (or matzoh meal--I haven't tried that, though)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for waffle iron
Sour cream, for serving
Chives, scallions, or sautéed yellow onions, for serving
Cut the bacon into 1/2-inch pieces and fry in a large skillet over medium-high heat, until cooked to your liking. Drain, reserve the fat for greasing the waffle iron, and set aside.
Peel the potatoes and cut into large chunks, then immediately submerge in cold water to keep them from oxidizing (turning dark).
In a large bowl, whisk together the eggs and set aside.
In a food processor, pulse the onion chunks until finely chopped. Stir into the eggs.
Drain the potatoes and use the same food processor bowl to process the potatoes in batches (2 should be sufficient, depending on the size of your processor). Scrape down the sides of the bowl, add some lemon juice (half of it, if you're working in two batches), and process again until finely pureed. Transfer to a strainer placed over a bowl and press to squeeze as much moisture out as possible. If you have a cheesecloth, line the strainer with it, and once all the potatoes are processed, squeeze out as much moisture as you can.
Add the potatoes to the egg mixture, followed by the flour, salt, pepper, and most of the bacon pieces (reserve a little for topping, if you'd like). Stir until well combined.
Preheat a waffle iron and grease with the bacon grease you reserved earlier (or vegetable oil). Drop a 1/4 cup of kugel batter (this may depend on the size of your waffle iron, so experiment to find what works best) onto each grid. Cooking them will take longer than typical waffles—just watch for when there's less steam escaping the sides of the waffle iron. This yielded 12-13 waffles on my big Belgian waffle iron, so the recipe will feed 6-4 people, depending on how hungry they are.
Serve immediately topped with sour cream and/or crispy bacon bits and/or chives and/or scallions and/or sautéed yellow onion.
bacon recipe source: Danguole Lekaviciute (@Danguole_L), 10th Kitchen, March 23, 2015
12 ounces bacon
4 medium Russet potatoes
Juice of 1/2 a lemon
6 eggs
1 medium yellow onion, cut into chunks
3/4 cup all-purpose flour (or matzoh meal--I haven't tried that, though)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for waffle iron
Sour cream, for serving
Chives, scallions, or sautéed yellow onions, for serving
Cut the bacon into 1/2-inch pieces and fry in a large skillet over medium-high heat, until cooked to your liking. Drain, reserve the fat for greasing the waffle iron, and set aside.
Peel the potatoes and cut into large chunks, then immediately submerge in cold water to keep them from oxidizing (turning dark).
In a large bowl, whisk together the eggs and set aside.
In a food processor, pulse the onion chunks until finely chopped. Stir into the eggs.
Drain the potatoes and use the same food processor bowl to process the potatoes in batches (2 should be sufficient, depending on the size of your processor). Scrape down the sides of the bowl, add some lemon juice (half of it, if you're working in two batches), and process again until finely pureed. Transfer to a strainer placed over a bowl and press to squeeze as much moisture out as possible. If you have a cheesecloth, line the strainer with it, and once all the potatoes are processed, squeeze out as much moisture as you can.
Add the potatoes to the egg mixture, followed by the flour, salt, pepper, and most of the bacon pieces (reserve a little for topping, if you'd like). Stir until well combined.
Preheat a waffle iron and grease with the bacon grease you reserved earlier (or vegetable oil). Drop a 1/4 cup of kugel batter (this may depend on the size of your waffle iron, so experiment to find what works best) onto each grid. Cooking them will take longer than typical waffles—just watch for when there's less steam escaping the sides of the waffle iron. This yielded 12-13 waffles on my big Belgian waffle iron, so the recipe will feed 6-4 people, depending on how hungry they are.
Serve immediately topped with sour cream and/or crispy bacon bits and/or chives and/or scallions and/or sautéed yellow onion.
bacon recipe source: Danguole Lekaviciute (@Danguole_L), 10th Kitchen, March 23, 2015
Thursday, February 25, 2016
3839. CHICKEN and BACON SKEWERS with LEMON THYME BUTTER
makes four servings
500g chicken breast fillets, cut into 2cm cubes
4 rashers bacon
4 corn cobs, cut into 4cm discs
100g unsalted butter, softened
2 teaspoons chopped lemon thyme
Soak 12 bamboo skewers in water for 20 minutes to prevent them from burning during cooking. Meanwhile, place butter, lemon thyme, salt and pepper in a small bowl, and stir until combined.
Preheat oven to 200°C. Drain skewers. Cut bacon into 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a skewer. Repeat for remaining bacon and chicken, allowing 3 pieces of chicken to a skewer.
Spray a stovetop grill or non- stick frying pan with oil spray. Cook skewers over medium heat for 4 minutes, turning regularly, until bacon is golden. Remove and place on a lined baking tray.
Place in oven and cook for a further 8 minutes or until cooked through. Remove and keep warm.
Steam or boil corn. Spread some of the herbed butter over corn and serve with chicken skewers
bacon recipe source: Kate Murdoch, Taste.com.au, October 2007
500g chicken breast fillets, cut into 2cm cubes
4 rashers bacon
4 corn cobs, cut into 4cm discs
100g unsalted butter, softened
2 teaspoons chopped lemon thyme
Soak 12 bamboo skewers in water for 20 minutes to prevent them from burning during cooking. Meanwhile, place butter, lemon thyme, salt and pepper in a small bowl, and stir until combined.
Preheat oven to 200°C. Drain skewers. Cut bacon into 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a skewer. Repeat for remaining bacon and chicken, allowing 3 pieces of chicken to a skewer.
Spray a stovetop grill or non- stick frying pan with oil spray. Cook skewers over medium heat for 4 minutes, turning regularly, until bacon is golden. Remove and place on a lined baking tray.
Place in oven and cook for a further 8 minutes or until cooked through. Remove and keep warm.
Steam or boil corn. Spread some of the herbed butter over corn and serve with chicken skewers
bacon recipe source: Kate Murdoch, Taste.com.au, October 2007
Wednesday, February 24, 2016
3838. SEARED SCALLOPS with BACON in LEMON BUTTER SAUCE
Yield: 4 servings
5 strips bacon, chopped
1 lb scallops
salt and pepper
2 tablespoon olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine or more lemon juice
2 tablespoons butter, softened but not melted
parsley, chopped, for garnish
Cook chopped bacon in a skillet until cooked.
Dry scallops with paper towels. Season with a very small amount of salt and pepper. (use small amount of salt, as you will be adding bacon which is already salty).
Heat the large skillet until very hot, add 2 tablespoon of olive oil and immediately add scallops. Sear on high heat, about 3 minutes on each side. Remove from the skillet.
Add 3 tablespoons of lemon juice and 2 tablespoons of white wine (or more lemon juice). Scrape the bottom of the pan.
Remove the pan from the heat, add 2 tablespoons of softened butter (not melted) to the lemon sauce, and stir, to create a creamy sauce. Add chopped bacon. Add back scallops. Top with chopped parsley.
bacon recipe source: Julia, Julia's Album (@JuliasAlbum), October 3, 2015
5 strips bacon, chopped
1 lb scallops
salt and pepper
2 tablespoon olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine or more lemon juice
2 tablespoons butter, softened but not melted
parsley, chopped, for garnish
Cook chopped bacon in a skillet until cooked.
Dry scallops with paper towels. Season with a very small amount of salt and pepper. (use small amount of salt, as you will be adding bacon which is already salty).
Heat the large skillet until very hot, add 2 tablespoon of olive oil and immediately add scallops. Sear on high heat, about 3 minutes on each side. Remove from the skillet.
Add 3 tablespoons of lemon juice and 2 tablespoons of white wine (or more lemon juice). Scrape the bottom of the pan.
Remove the pan from the heat, add 2 tablespoons of softened butter (not melted) to the lemon sauce, and stir, to create a creamy sauce. Add chopped bacon. Add back scallops. Top with chopped parsley.
bacon recipe source: Julia, Julia's Album (@JuliasAlbum), October 3, 2015
Tuesday, February 23, 2016
3837. SAUTEED WHITEBAIT with CREAMED ASPARAGUS and CRISPY BACON
Serves: 4
200g whitebait
1 rasher bacon, cut into fine strips
Stalk of 1 bunch of asparagus, chopped, blanche the tips of the asparagus in salted water for 5minutes, then cool down and keep aside
100ml cream
1/2 onion, chopped
1garlic clove, crushed
Salt/pepper to taste
1/2 punnet of micro cress
1 Tbsp oil
1 tsp butter
In a pot put oil and sweat the onion, garlic, then add the asparagus stalk, cover with water and simmer slowly for about 20 minutes.
Once cooked put into a blender and puree until smooth. Add cream, salt pepper to taste and pass through a fine sieve. Set aside and keep warm.
In a pan, sautee off the strip of bacon. When crispy, add butter and then the whitebait. Sautee off quickly and keep aside.
In a soup bowl put 2 or 3 asparagus tips at the bottom. Froth the asparagus cream with a hand blender, pour the froth around then arrange whitebait and bacon on top of asparagus tip, forming a little mount. Garnish with microcress and serve.
bacon recipe source: Good Morning, TVNZ, New Zealand, October 24, 2011
200g whitebait
1 rasher bacon, cut into fine strips
Stalk of 1 bunch of asparagus, chopped, blanche the tips of the asparagus in salted water for 5minutes, then cool down and keep aside
100ml cream
1/2 onion, chopped
1garlic clove, crushed
Salt/pepper to taste
1/2 punnet of micro cress
1 Tbsp oil
1 tsp butter
In a pot put oil and sweat the onion, garlic, then add the asparagus stalk, cover with water and simmer slowly for about 20 minutes.
Once cooked put into a blender and puree until smooth. Add cream, salt pepper to taste and pass through a fine sieve. Set aside and keep warm.
In a pan, sautee off the strip of bacon. When crispy, add butter and then the whitebait. Sautee off quickly and keep aside.
In a soup bowl put 2 or 3 asparagus tips at the bottom. Froth the asparagus cream with a hand blender, pour the froth around then arrange whitebait and bacon on top of asparagus tip, forming a little mount. Garnish with microcress and serve.
bacon recipe source: Good Morning, TVNZ, New Zealand, October 24, 2011
Monday, February 22, 2016
3836. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE
makes two servings
3 rashers bacon
½ bulb fennel, cored and trimmed
250 grams sockeye salmon fillets, no bones or skin
2 teaspoons olive oil
½ cup mayonnaise
¼ cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe source: Theresa CarleSanders (@islandvittles), Island Vittles, August 28, 2012
3 rashers bacon
½ bulb fennel, cored and trimmed
250 grams sockeye salmon fillets, no bones or skin
2 teaspoons olive oil
½ cup mayonnaise
¼ cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe source: Theresa CarleSanders (@islandvittles), Island Vittles, August 28, 2012
Sunday, February 21, 2016
3835. SAUERKRAUT with BACON and APPLES
Serves 4 to 6
1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups unfiltered apple juice
1/4 cup white wine vinegar
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)
Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes. Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.
Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and caraway and cook for a minute more.
Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.
Add the sauerkraut and bacon to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.
bacon recipe source: Elise Bauer, Simply Recipes (@simplyrecipes), October 4, 2007
1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups unfiltered apple juice
1/4 cup white wine vinegar
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)
Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes. Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.
Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and caraway and cook for a minute more.
Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.
Add the sauerkraut and bacon to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.
bacon recipe source: Elise Bauer, Simply Recipes (@simplyrecipes), October 4, 2007
Saturday, February 20, 2016
3834. RELISH and BACON PINWHEEL SCONES
Makes: 18-20
3 cups self-rising flour
1/2 teaspoon salt
50 grams butter, diced
1 1/4 cups milk
1/2-3/4 cup relish
3-4 rashers bacon, diced
1 cup grated cheese
Preheat the oven to 240ºC/450ºF. Grease or line a baking tray with baking paper. Sift the flour and salt into a large bowl and use your fingertips to rub in the butter. Make a well in the centre, pour in the milk and use a knife to mix quickly together to make a soft dough. Turn out onto a lightly floured board and bring together. Roll out to a 25- x 35-cm rectangle. Brush a 1-cm wide strip around the edge with milk. Spread the relish over the dough and scatter over the bacon and cheese. Roll up from the long edge to make a tight roll. Cut into 2-cm wide slices and place on the prepared tray. Bake in the preheated oven for 15 minutes or until well risen and golden. When the centre pinwheel is split open it should be light and well cooked, not doughy. Transfer to a cake rack and serve warm with butter, if wished.
bacon recipe source: Allyson Gofton, Good Morning, TVNZ, New Zealand
3 cups self-rising flour
1/2 teaspoon salt
50 grams butter, diced
1 1/4 cups milk
1/2-3/4 cup relish
3-4 rashers bacon, diced
1 cup grated cheese
Preheat the oven to 240ºC/450ºF. Grease or line a baking tray with baking paper. Sift the flour and salt into a large bowl and use your fingertips to rub in the butter. Make a well in the centre, pour in the milk and use a knife to mix quickly together to make a soft dough. Turn out onto a lightly floured board and bring together. Roll out to a 25- x 35-cm rectangle. Brush a 1-cm wide strip around the edge with milk. Spread the relish over the dough and scatter over the bacon and cheese. Roll up from the long edge to make a tight roll. Cut into 2-cm wide slices and place on the prepared tray. Bake in the preheated oven for 15 minutes or until well risen and golden. When the centre pinwheel is split open it should be light and well cooked, not doughy. Transfer to a cake rack and serve warm with butter, if wished.
bacon recipe source: Allyson Gofton, Good Morning, TVNZ, New Zealand
Friday, February 19, 2016
3833. MCINTOSH MAPLE CRUMBLE with CANDIED BACON
YIELD: 6 to 8 Servings
Candied Bacon
16 Applewood smoked bacon strips
1/2 cup raw cane sugar, to coat
Smoke cayenne pepper, for sprinkling
Maple-Apple Filling
6 McIntosh apples, peeled, cored and cubed
1/4 cup maple liqueur or real maple syrup
1/2 vanilla bean, sliced lengthwise and seeds scraped
Pinch nutmeg
Crumble
1 cup all-purpose flour
1 cup rolled oats
1/2 cup walnuts, crushed
1/2 cup brown sugar
Pinch sea salt
1/3 cup cold unsalted butter, cut into small pieces
To make the bacon: Preheat the oven to 400 degrees F. Line a baking sheet with some parchment paper, set aside.
Lay the bacon strips on a wire rack and coat evenly with raw sugar. Lightly press the sugar into the bacon, sprinkle them with smoked cayenne pepper and transfer them onto the lined baking sheet in a single layer. Bake for about 12 minutes or until deep red and caramelized. Check on the bacon frequently, cooking time may vary depending on the thickness of the bacon. Use tongs to remove the candied bacon from the baking sheet and transfer the slices onto a wire rack. Cool completely.
To make the filling: In a baking dish, combine the apples, maple liqueur, vanilla bean seeds, and nutmeg. Mix ingredients together to combine.
To make the crumble: Reduce the oven temperature to 375 degrees F. In a big bowl, add the flour, rolled oats, crushed walnuts, brown sugar, and sea salt. Mix these ingredients together and then cut in the cold butter pieces, using a pastry cutter. Evenly distribute the crumble over the apple mixture and bake for 40 minutes or until the topping is golden brown and the filling is bubbling.
Place the crumble in bowls and top each bowl with 2 slices of candied bacon. Serve with a shot of cinnamon schnapps. Or not.
bacon recipe source: Nadia G, "Makeup Meal," Nadia G's Bitchin' Kitchen, Cooking Channel TV
Candied Bacon
16 Applewood smoked bacon strips
1/2 cup raw cane sugar, to coat
Smoke cayenne pepper, for sprinkling
Maple-Apple Filling
6 McIntosh apples, peeled, cored and cubed
1/4 cup maple liqueur or real maple syrup
1/2 vanilla bean, sliced lengthwise and seeds scraped
Pinch nutmeg
Crumble
1 cup all-purpose flour
1 cup rolled oats
1/2 cup walnuts, crushed
1/2 cup brown sugar
Pinch sea salt
1/3 cup cold unsalted butter, cut into small pieces
To make the bacon: Preheat the oven to 400 degrees F. Line a baking sheet with some parchment paper, set aside.
Lay the bacon strips on a wire rack and coat evenly with raw sugar. Lightly press the sugar into the bacon, sprinkle them with smoked cayenne pepper and transfer them onto the lined baking sheet in a single layer. Bake for about 12 minutes or until deep red and caramelized. Check on the bacon frequently, cooking time may vary depending on the thickness of the bacon. Use tongs to remove the candied bacon from the baking sheet and transfer the slices onto a wire rack. Cool completely.
To make the filling: In a baking dish, combine the apples, maple liqueur, vanilla bean seeds, and nutmeg. Mix ingredients together to combine.
To make the crumble: Reduce the oven temperature to 375 degrees F. In a big bowl, add the flour, rolled oats, crushed walnuts, brown sugar, and sea salt. Mix these ingredients together and then cut in the cold butter pieces, using a pastry cutter. Evenly distribute the crumble over the apple mixture and bake for 40 minutes or until the topping is golden brown and the filling is bubbling.
Place the crumble in bowls and top each bowl with 2 slices of candied bacon. Serve with a shot of cinnamon schnapps. Or not.
bacon recipe source: Nadia G, "Makeup Meal," Nadia G's Bitchin' Kitchen, Cooking Channel TV
Thursday, February 18, 2016
3832. PAN FRIED MONKFISH with BACON, SWEETCORN and PEAS
Serves: 6
900g skinned, boned monkfish or any other firm white fish, cut into large pieces
Flour for dusting
4 tablespoons extra virgin olive oil
3 rashers rindless bacon, diced 2cm
4 shallots, thinly sliced
75ml dry white wine
1 cup sweetcorn kernels (you'll need one large cob if using fresh; frozen corn is also fine), blanched in boiling water for 3 minutes
1 cup peas
Zest and juice of 1 lemon
100ml cream
1 tablespoon chopped chives
Put a large frying pan over moderate heat. Dust the fish lightly with flour. Add the oil to the pan and when hot but not smoking, panfry the fish until browned and just cooked through.Remove the fish from the pan and keep warm. Pour the fat from the pan and add the bacon and shallots. Fry gently for about 5 minutes until the shallots are soft.
Add the wine and let it bubble for 30 seconds. Add the corn, peas, zest and cream and bring to the boil. Boil for 3 minutes or until the liquid has reduced a little. Add the lemon juice then taste and season with salt and freshly ground black pepper. Serve over the fish, with everything sprinkled with chives.
bacon recipe source: Ray McVinnie, Cuisine, Stuff.co.nz, October 29, 2015
900g skinned, boned monkfish or any other firm white fish, cut into large pieces
Flour for dusting
4 tablespoons extra virgin olive oil
3 rashers rindless bacon, diced 2cm
4 shallots, thinly sliced
75ml dry white wine
1 cup sweetcorn kernels (you'll need one large cob if using fresh; frozen corn is also fine), blanched in boiling water for 3 minutes
1 cup peas
Zest and juice of 1 lemon
100ml cream
1 tablespoon chopped chives
Put a large frying pan over moderate heat. Dust the fish lightly with flour. Add the oil to the pan and when hot but not smoking, panfry the fish until browned and just cooked through.Remove the fish from the pan and keep warm. Pour the fat from the pan and add the bacon and shallots. Fry gently for about 5 minutes until the shallots are soft.
Add the wine and let it bubble for 30 seconds. Add the corn, peas, zest and cream and bring to the boil. Boil for 3 minutes or until the liquid has reduced a little. Add the lemon juice then taste and season with salt and freshly ground black pepper. Serve over the fish, with everything sprinkled with chives.
bacon recipe source: Ray McVinnie, Cuisine, Stuff.co.nz, October 29, 2015
Wednesday, February 17, 2016
3831. ROSEMARY and GARLIC BACON WRAPPED CHICKEN DRUMSTICKS
6 chicken drumsticks, skin removed
6 strips of thick cut bacon
1 Tbs of fresh rosemary leaves, minced
5-6 garlic cloves, minced
Line a large baking pan with foil and preheat the oven to 350 degrees F.
Start by removing the skin from the chicken drumsticks. We are adding bacon to them after all so you want to remove the fat you can!
Next sprinkle on minced garlic and rosemary, turn over, and season other side as well.
Now to mummify them in bacon! Starting at the end of the drumstick, pinch one end of the bacon strip around the bone, and tightly wrap it around the entire piece. Place it in the baking pan and repeat with remaining drumsticks.
Once you’re finished, sprinkle any remaining minced garlic and a few rosemary leaves and place in the oven.
Bake for 1 hour. Remove from the oven and let them cool for a few minutes before serving.
bacon recipe source: Sasha Erickson, Tattooed Martha (@TattooedMartha), December 17, 2012
6 strips of thick cut bacon
1 Tbs of fresh rosemary leaves, minced
5-6 garlic cloves, minced
Line a large baking pan with foil and preheat the oven to 350 degrees F.
Start by removing the skin from the chicken drumsticks. We are adding bacon to them after all so you want to remove the fat you can!
Next sprinkle on minced garlic and rosemary, turn over, and season other side as well.
Now to mummify them in bacon! Starting at the end of the drumstick, pinch one end of the bacon strip around the bone, and tightly wrap it around the entire piece. Place it in the baking pan and repeat with remaining drumsticks.
Once you’re finished, sprinkle any remaining minced garlic and a few rosemary leaves and place in the oven.
Bake for 1 hour. Remove from the oven and let them cool for a few minutes before serving.
bacon recipe source: Sasha Erickson, Tattooed Martha (@TattooedMartha), December 17, 2012
Tuesday, February 16, 2016
3830. SOFT-BOILED DUCK EGG with BACON and ASPARAGUS SOLDIERS
Serves 4
8 asparagus spears (about 300g), woody ends discarded
8 asparagus spears (about 300g), woody ends discarded
4 long thin
slices rustic bread (preferably sourdough)
8 rashers smoked streaky bacon
4 duck egg
Heat your grill to high. Snap off the woody ends of the
asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than
the asparagus.
Place a spear onto each soldier and wrap tightly with a
rasher of bacon. Place on a baking tray, season and grill for 15 mins or until
the bacon is crisp.
Bring a pan of salted water to the boil and simmer the duck
eggs for about 7 mins, to get a runny yolk and a cooked white. Serve
immediately with the warm soldiers for dipping.
bacon recipe source: Barney Desmazery, Good Food Magazine, May 2013
Monday, February 15, 2016
3829. CITRUS PRAWN CEVICHE with BACON DUST
Makes: 6 as canapés or 4 as starters
200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish
Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.
To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs.
bacon recipe source: Illanique Van Aswegen, Crush Magazine (@crush_online), (Issue 47), 5th Floor Jaga House, 61 Wale Street, Cape Town, South Africa, 8001
200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish
Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.
To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs.
bacon recipe source: Illanique Van Aswegen, Crush Magazine (@crush_online), (Issue 47), 5th Floor Jaga House, 61 Wale Street, Cape Town, South Africa, 8001
Sunday, February 14, 2016
3828. BACON CINNAMON BUNS
For the dough
2 1/4 cup + 1 cup all purpose flour
1 envelope instant yeast
1/3 cup white sugar
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup water
1 teaspoon pure vanilla extract
1/4 cup margarine
1 egg
For the filling
1 cup brown sugar
1 tablespoon cinnamon
1/3 cup margarine
1 cup chopped bacon [reserve 1/2 cup to sprinkle on top]
For the glaze
1 cup icing sugar
1 tablespoon butter, melted
1 teaspoon pure vanilla extract
1 teaspoon milk
In the bowl of a stand mixer with the dough hook mix 2 1/4 cup flour, yeast, sugar, and salt.
Heat milk, water, margarine until warm and add to the flour mixture followed by the egg.
Once the mixture begins to come together add the remaining 1 cup of flour until a soft dough is formed.
Knead dough for 5-10 minutes then let rest for an hour, covered.
Once the dough has doubled in size roll into a thin square and begin to add the filling.
Start with the margarine, brown sugar, cinnamon and lastly the bacon bits.
Roll dough and cut into 2 inch slices.
Place in a 9x12 square baking dish and let rest a second time for 30 minutes, covered.
Bake at 350 degrees for 25 minutes.
While the cinnamon buns are baking, make the glaze by whisking the icing sugar, melted butter, vanilla, and milk in a mixing bowl. to get to desired consistency either add more icing sugar or more milk.
Brush the cinnamon buns with the glaze hot from the oven and sprinkle with remaining bacon bits.
bacon recipe source: Hey Modest Marce (@modestmarce), May 23, 2015
2 1/4 cup + 1 cup all purpose flour
1 envelope instant yeast
1/3 cup white sugar
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup water
1 teaspoon pure vanilla extract
1/4 cup margarine
1 egg
For the filling
1 cup brown sugar
1 tablespoon cinnamon
1/3 cup margarine
1 cup chopped bacon [reserve 1/2 cup to sprinkle on top]
For the glaze
1 cup icing sugar
1 tablespoon butter, melted
1 teaspoon pure vanilla extract
1 teaspoon milk
In the bowl of a stand mixer with the dough hook mix 2 1/4 cup flour, yeast, sugar, and salt.
Heat milk, water, margarine until warm and add to the flour mixture followed by the egg.
Once the mixture begins to come together add the remaining 1 cup of flour until a soft dough is formed.
Knead dough for 5-10 minutes then let rest for an hour, covered.
Once the dough has doubled in size roll into a thin square and begin to add the filling.
Start with the margarine, brown sugar, cinnamon and lastly the bacon bits.
Roll dough and cut into 2 inch slices.
Place in a 9x12 square baking dish and let rest a second time for 30 minutes, covered.
Bake at 350 degrees for 25 minutes.
While the cinnamon buns are baking, make the glaze by whisking the icing sugar, melted butter, vanilla, and milk in a mixing bowl. to get to desired consistency either add more icing sugar or more milk.
Brush the cinnamon buns with the glaze hot from the oven and sprinkle with remaining bacon bits.
bacon recipe source: Hey Modest Marce (@modestmarce), May 23, 2015
Saturday, February 13, 2016
3827. CARAMELIZED NECTARINES with BACON
Servings: 2-4
2 slices bacon
2 nectarines
¼ cup sugar
Preheat oven to 500º F. Slice bacon in half length-wise, so the strip is half as wide, then dice. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 4 minutes, or until nearly cooked. Do not cook completely. Remove bacon to a paper towel-lined plate to absorb the grease. Pat the bacon as dry as possible. Once dried from the grease, chop bacon into very small pieces. Set aside. Slice your nectarines in half and remove the pits. Place in a medium-sized oven-safe pan or dish. Sprinkle sugar onto nectarines. Put in oven for one minute. Take pan out of the oven, sprinkle bacon onto each nectarine, and top with more sugar (this is the caramelized bacon part!) Place back in oven for about 5 minutes or until sugar is melted and bacon is fully cooked. Top with ice cream.
bacon recipe source: Annie Trimber, aka The Bacon Princess (@annietrimber), Spoon University, June 4, 2015
2 slices bacon
2 nectarines
¼ cup sugar
Preheat oven to 500º F. Slice bacon in half length-wise, so the strip is half as wide, then dice. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 4 minutes, or until nearly cooked. Do not cook completely. Remove bacon to a paper towel-lined plate to absorb the grease. Pat the bacon as dry as possible. Once dried from the grease, chop bacon into very small pieces. Set aside. Slice your nectarines in half and remove the pits. Place in a medium-sized oven-safe pan or dish. Sprinkle sugar onto nectarines. Put in oven for one minute. Take pan out of the oven, sprinkle bacon onto each nectarine, and top with more sugar (this is the caramelized bacon part!) Place back in oven for about 5 minutes or until sugar is melted and bacon is fully cooked. Top with ice cream.
bacon recipe source: Annie Trimber, aka The Bacon Princess (@annietrimber), Spoon University, June 4, 2015
Friday, February 12, 2016
3826. BACON and CAPSICUM BREAD PUDDING
serves 6
3 bacon rashers, rind removed, chopped
1 medium brown onion, finely chopped
1/2 500g loaf sourdough vienna bread
1/3 cup char-grilled capsicum, coarsely chopped
1/4 cup coarsely chopped flat-leaf parsley
3/4 cup grated cheddar cheese
4 eggs, at room temperature
2 cups milk
Preheat oven to 180°C/350ºF. Grease and line a 22cm (base measurement) square cake pan or 2-litre (8-cup) ovenproof dish with baking paper.
Heat a medium frying pan over moderate heat. Add bacon and onion. Cook, stirring, 5 minutes, or until onion is soft and bacon is lightly browned.
Trim off bread crust at ends and base. Cut bread into 3cm cubes. Arrange half the bread over base of prepared pan. Top with half each of the bacon mixture, capsicum, parsley and cheese. Repeat layers.
Whisk eggs and milk in a large jug. Season with salt and pepper. Pour over bread mixture in pan. Press bread down lightly. Stand 5 minutes.
Bake 30 minutes, or until golden and set at centre. Remove from oven. Stand pudding in pan 5 minutes before cutting. Serve.
bacon recipe source: Food To Love (@foodtoloveau), via The Australian Women's Weekly
3 bacon rashers, rind removed, chopped
1 medium brown onion, finely chopped
1/2 500g loaf sourdough vienna bread
1/3 cup char-grilled capsicum, coarsely chopped
1/4 cup coarsely chopped flat-leaf parsley
3/4 cup grated cheddar cheese
4 eggs, at room temperature
2 cups milk
Preheat oven to 180°C/350ºF. Grease and line a 22cm (base measurement) square cake pan or 2-litre (8-cup) ovenproof dish with baking paper.
Heat a medium frying pan over moderate heat. Add bacon and onion. Cook, stirring, 5 minutes, or until onion is soft and bacon is lightly browned.
Trim off bread crust at ends and base. Cut bread into 3cm cubes. Arrange half the bread over base of prepared pan. Top with half each of the bacon mixture, capsicum, parsley and cheese. Repeat layers.
Whisk eggs and milk in a large jug. Season with salt and pepper. Pour over bread mixture in pan. Press bread down lightly. Stand 5 minutes.
Bake 30 minutes, or until golden and set at centre. Remove from oven. Stand pudding in pan 5 minutes before cutting. Serve.
bacon recipe source: Food To Love (@foodtoloveau), via The Australian Women's Weekly
Thursday, February 11, 2016
3825. WARM CHARD SALAD with BACON-CLEMENTINE VINAIGRETTE
Yield: 4
4 slices thick-cut bacon
1 Tbsp. olive oil
2 shallots, thinly sliced
2 large bunches of swiss chard (about 20 oz.)
4 clementines, juiced
3 clementines, peeled, segmented and cut in half
1/2 tsp. honey
1 1/2 Tbsp. white wine vinegar
2 oz goat cheese, crumbled
1/3 c pecans, toasted
Kosher salt and fresh cracked pepper
Heat a large skillet on medium-low and add bacon. Cook until browned and crisp, turning once (about 10 minutes). Set aside.
Remove bacon drippings from pan, reserving 2 Tbsp.
Add 1 Tbsp. olive oil to pan and reduce heat to low.
Add shallots to pan and cook, stirring often, until brown and tender (15-20 min).
While shallots cook, cut chard into a chiffonade: remove stems and center vein. Stack leaves on top of one another and roll up like a cigar. Slice the roll in thin strips and place in a large bowl.
When shallots are finished, remove from pan and add to bowl with chard, tossing to combine.
To the hot skillet, add clementine juice and honey and cook, stirring, until reduced by half, about 1 minute.
Add vinegar and reserved bacon fat to skillet, along with salt and pepper to taste. Stir.
Add chard and shallots to the pan and cook until chard is just wilted, about 1 minute.
Return contents of skillet to the bowl. Top with toasted pecans, goat cheese, clementine segments, and additional cracked black pepper.
bacon recipe source: Allison, The Ranger's Daughter
4 slices thick-cut bacon
1 Tbsp. olive oil
2 shallots, thinly sliced
2 large bunches of swiss chard (about 20 oz.)
4 clementines, juiced
3 clementines, peeled, segmented and cut in half
1/2 tsp. honey
1 1/2 Tbsp. white wine vinegar
2 oz goat cheese, crumbled
1/3 c pecans, toasted
Kosher salt and fresh cracked pepper
Heat a large skillet on medium-low and add bacon. Cook until browned and crisp, turning once (about 10 minutes). Set aside.
Remove bacon drippings from pan, reserving 2 Tbsp.
Add 1 Tbsp. olive oil to pan and reduce heat to low.
Add shallots to pan and cook, stirring often, until brown and tender (15-20 min).
While shallots cook, cut chard into a chiffonade: remove stems and center vein. Stack leaves on top of one another and roll up like a cigar. Slice the roll in thin strips and place in a large bowl.
When shallots are finished, remove from pan and add to bowl with chard, tossing to combine.
To the hot skillet, add clementine juice and honey and cook, stirring, until reduced by half, about 1 minute.
Add vinegar and reserved bacon fat to skillet, along with salt and pepper to taste. Stir.
Add chard and shallots to the pan and cook until chard is just wilted, about 1 minute.
Return contents of skillet to the bowl. Top with toasted pecans, goat cheese, clementine segments, and additional cracked black pepper.
bacon recipe source: Allison, The Ranger's Daughter
Wednesday, February 10, 2016
3824. MIXED GREEN SALAD with POMEGRANATE, DATES and BACON
Makes: 6 servings
1/3 cup buttermilk
1/4 cup freshly grated Parmesan cheese
3 tablespoons low-fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon chopped shallot
1/4 teaspoon salt
1/4 teaspoon ground pepper
5 cups torn escarole
5 cups torn green-leaf lettuce
2 clementines, peeled, halved and sliced
1/3 cup chopped pitted dates
1/3 cup pomegranate seeds
3 strips cooked bacon, crumbled
Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.
Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.
bacon recipe source: EatingWell (120 Graham Way, Suite 100, Shelburne, VT 05482), November/December 2014
1/3 cup buttermilk
1/4 cup freshly grated Parmesan cheese
3 tablespoons low-fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon chopped shallot
1/4 teaspoon salt
1/4 teaspoon ground pepper
5 cups torn escarole
5 cups torn green-leaf lettuce
2 clementines, peeled, halved and sliced
1/3 cup chopped pitted dates
1/3 cup pomegranate seeds
3 strips cooked bacon, crumbled
Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.
Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.
bacon recipe source: EatingWell (120 Graham Way, Suite 100, Shelburne, VT 05482), November/December 2014
Tuesday, February 09, 2016
3823. BACON-CHANTERELLE LAMB ROAST
Servings will vary depending on size of lamb
1 3-4 lb. lamb shoulder roast (with or without bone)
4 slices bacon, roughly chopped
Couple handfuls chanterelle mushrooms, roughly chopped (about 2-3 cups)
4 garlic cloves, peeled
1 small shallot, peeled and roughly chopped
2 Tbsp. fresh rosemary
sea salt and fresh ground pepper, to taste
If using a clay pot, fill the sink with warm water and submerge it. Preheat oven to 300°F. Take lamb roast out of the oven to take the chill off of it. Sprinkle liberally with S&P on all sides.
Meanwhile, throw bacon, chanterelles, garlic, shallot, and rosemary into a food processor. Pulse everything together into a paste. Scrape the contents of the bowl into a sauté pan and cook over medium-high heat until fat renders from bacon and the mushroomy bits are softened, about 5-6 minutes. Remove from heat and let cool a few minutes.
Place lamb in clay pot or roasting pan. Coat with a thick layer of the mushroom-bacon mixture on all sides. Put it in the oven.
I like to check the roast every hour, so I set the timer accordingly, resetting it for another hour as necessary. Check the internal temp with a thermometer, and when it reaches 150°F, take it out and let it rest for 10 minutes to let the juices redistribute throughout the meat. My bone-in roast was pretty small, and so it only took about 2 1/2 hours.
Slice meat thinly, ladle some of the cooking juices over the slices, and serve it up.
bacon recipe source: The Paleo Periodical, November 15, 2012
1 3-4 lb. lamb shoulder roast (with or without bone)
4 slices bacon, roughly chopped
Couple handfuls chanterelle mushrooms, roughly chopped (about 2-3 cups)
4 garlic cloves, peeled
1 small shallot, peeled and roughly chopped
2 Tbsp. fresh rosemary
sea salt and fresh ground pepper, to taste
If using a clay pot, fill the sink with warm water and submerge it. Preheat oven to 300°F. Take lamb roast out of the oven to take the chill off of it. Sprinkle liberally with S&P on all sides.
Meanwhile, throw bacon, chanterelles, garlic, shallot, and rosemary into a food processor. Pulse everything together into a paste. Scrape the contents of the bowl into a sauté pan and cook over medium-high heat until fat renders from bacon and the mushroomy bits are softened, about 5-6 minutes. Remove from heat and let cool a few minutes.
Place lamb in clay pot or roasting pan. Coat with a thick layer of the mushroom-bacon mixture on all sides. Put it in the oven.
I like to check the roast every hour, so I set the timer accordingly, resetting it for another hour as necessary. Check the internal temp with a thermometer, and when it reaches 150°F, take it out and let it rest for 10 minutes to let the juices redistribute throughout the meat. My bone-in roast was pretty small, and so it only took about 2 1/2 hours.
Slice meat thinly, ladle some of the cooking juices over the slices, and serve it up.
bacon recipe source: The Paleo Periodical, November 15, 2012
Monday, February 08, 2016
3822. SOFT PRETZEL and BACON STUFFING with MUSTARD and BEER
Servings: 8
10 heaping cups pretzel bread, cubed
1 (16 oz) package bacon, cut into 1/2 inch pieces
1 medium onion, chopped
4 celery ribs, chopped
Salt and pepper to taste
1 1/2 cups chicken broth
1/2 cup beer
2 large eggs
2 tablespoon honey
1/4 cup dijon mustard
1/2 cup chopped fresh parsley
Preheat oven to 200˚F. Spread out pretzel cubes on baking sheets and bake about 1 hour, until bread dries out, flipping bread cubes halfway through. Remove bread; set aside to cool and increase oven temperature to 375˚F.
In large sauté pan, fry bacon until crisp. Remove bacon from pan and place on paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add onion and celery to pan with remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.
In medium bowl, whisk together chicken broth, beer, eggs, honey and mustard.
In greased 9 x 13-inch casserole dish, gently combine bread cubes, bacon, parsley, and onion/celery mixture. Pour broth mixture over top and toss gently to coat. Pour reserved bacon grease over top; bake 40 minutes.
bacon recipe source: Molly Yeh (@mollyyeh); Jones Dairy Farm, 800 Jones Avenue, Fort Atkinson, WI 53538
10 heaping cups pretzel bread, cubed
1 (16 oz) package bacon, cut into 1/2 inch pieces
1 medium onion, chopped
4 celery ribs, chopped
Salt and pepper to taste
1 1/2 cups chicken broth
1/2 cup beer
2 large eggs
2 tablespoon honey
1/4 cup dijon mustard
1/2 cup chopped fresh parsley
Preheat oven to 200˚F. Spread out pretzel cubes on baking sheets and bake about 1 hour, until bread dries out, flipping bread cubes halfway through. Remove bread; set aside to cool and increase oven temperature to 375˚F.
In large sauté pan, fry bacon until crisp. Remove bacon from pan and place on paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add onion and celery to pan with remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.
In medium bowl, whisk together chicken broth, beer, eggs, honey and mustard.
In greased 9 x 13-inch casserole dish, gently combine bread cubes, bacon, parsley, and onion/celery mixture. Pour broth mixture over top and toss gently to coat. Pour reserved bacon grease over top; bake 40 minutes.
bacon recipe source: Molly Yeh (@mollyyeh); Jones Dairy Farm, 800 Jones Avenue, Fort Atkinson, WI 53538
Sunday, February 07, 2016
3821. ROASTED CAULIFLOWER SOUP with AGED CHEDDAR and BACON
Serves: 4-6
1 head cauliflower, cut into florets
2 Tbsp. olive oil
salt and pepper
5 strips center cut bacon
1 medium onion, diced
2 cloves garlic, minced
1 tsp. fresh thyme, chopped
3 cups chicken (or vegetable) broth
1 cup aged, sharp white cheddar cheese, shredded
1 cup milk or cream
salt and pepper to taste
Heat your oven to 400º F. Toss the cauliflower florets with the 2 Tbsp. olive oil, and some salt and pepper. Spread the florets out on a cookie sheet and roast, about 20 minutes, until they start to brown and have softened.
Meanwhile, cook the bacon in a skillet on the stove top. Remove the bacon when crisp, and drain on some paper towels. Keep the remaining bacon grease in the skillet and add the diced onion. Cook for about 5 minutes, until the onion softens.
Add the garlic and thyme to the onions, and cook until fragrant, about 1 minute.
Scrape the onion/garlic mixture into a large saucepan.
When the cauliflower is done, place the florets in the saucepan with the onions and garlic. Add the broth. Bring to a boil, cover, and reduce the heat. Let the soup simmer for 20 minutes.
Meanwhile, prepare your toasts. Slice up some crusty bread, lay it on a cookie sheet and brush each slice with some olive oil. Sprinkle with salt.
After 20 minutes, puree the soup using an immersion blender (or you can use a regular blender, just do it in batches and return it to the pot).
Stir in the cheese, stirring until melted completely.
Remove the soup from the heat and stir in the milk. Season with salt and pepper to taste.
Toast the bread slices in the oven for just a couple of minutes, until they start to brown a bit.
Serve the soup with the toast slices and sprinkle each bowl of soup with some of the crisped up bacon.
bacon recipe source: Christine Carlisle, Chew Nibble Nosh (@chewnibblenosh), October 17, 2012
1 head cauliflower, cut into florets
2 Tbsp. olive oil
salt and pepper
5 strips center cut bacon
1 medium onion, diced
2 cloves garlic, minced
1 tsp. fresh thyme, chopped
3 cups chicken (or vegetable) broth
1 cup aged, sharp white cheddar cheese, shredded
1 cup milk or cream
salt and pepper to taste
Heat your oven to 400º F. Toss the cauliflower florets with the 2 Tbsp. olive oil, and some salt and pepper. Spread the florets out on a cookie sheet and roast, about 20 minutes, until they start to brown and have softened.
Meanwhile, cook the bacon in a skillet on the stove top. Remove the bacon when crisp, and drain on some paper towels. Keep the remaining bacon grease in the skillet and add the diced onion. Cook for about 5 minutes, until the onion softens.
Add the garlic and thyme to the onions, and cook until fragrant, about 1 minute.
Scrape the onion/garlic mixture into a large saucepan.
When the cauliflower is done, place the florets in the saucepan with the onions and garlic. Add the broth. Bring to a boil, cover, and reduce the heat. Let the soup simmer for 20 minutes.
Meanwhile, prepare your toasts. Slice up some crusty bread, lay it on a cookie sheet and brush each slice with some olive oil. Sprinkle with salt.
After 20 minutes, puree the soup using an immersion blender (or you can use a regular blender, just do it in batches and return it to the pot).
Stir in the cheese, stirring until melted completely.
Remove the soup from the heat and stir in the milk. Season with salt and pepper to taste.
Toast the bread slices in the oven for just a couple of minutes, until they start to brown a bit.
Serve the soup with the toast slices and sprinkle each bowl of soup with some of the crisped up bacon.
bacon recipe source: Christine Carlisle, Chew Nibble Nosh (@chewnibblenosh), October 17, 2012
Saturday, February 06, 2016
3820. BACON & BROWN SUGAR OLD FASHIONED
Serves: 1 drink
1 tsp brown sugar simple syrup*
1 orange wedge
2 dashes bitters
2 oz bacon infused bourbon (see recipe here)
1 cocktail cherry
In an old fashioned glass gently muddle the brown sugar simple syrup, bitters and orange wedge, taking care not to muddle the orange peel.
Fill glass with ice, pour in bacon infused bourbon and garnish with a cherry.
*To make brown sugar simple syrup, combine equal parts brown sugar and water. Heat until sugar is dissolved. Allow to chill thoroughly before using.
bacon recipe source: Nicole, The Marvelous Misadventures of a Foodie (@marvelousfoodie), June 2013
1 tsp brown sugar simple syrup*
1 orange wedge
2 dashes bitters
2 oz bacon infused bourbon (see recipe here)
1 cocktail cherry
In an old fashioned glass gently muddle the brown sugar simple syrup, bitters and orange wedge, taking care not to muddle the orange peel.
Fill glass with ice, pour in bacon infused bourbon and garnish with a cherry.
*To make brown sugar simple syrup, combine equal parts brown sugar and water. Heat until sugar is dissolved. Allow to chill thoroughly before using.
bacon recipe source: Nicole, The Marvelous Misadventures of a Foodie (@marvelousfoodie), June 2013
Friday, February 05, 2016
3819. CURLY ENDIVE SALAD with BACON and POACHED EGGS
Servings: 4
4 cups 1/2-inch cubes good-quality white bread
6 tablespoons olive oil
Salt
Fresh-ground black pepper
1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
3 tablespoons plus 1 teaspoon red- or white-wine vinegar
4 eggs
1 clove garlic, minced
1/2 teaspoon dried thyme
Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.
Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.
Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.
bacon recipe source: Food & Wine, August 2012
4 cups 1/2-inch cubes good-quality white bread
6 tablespoons olive oil
Salt
Fresh-ground black pepper
1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
3 tablespoons plus 1 teaspoon red- or white-wine vinegar
4 eggs
1 clove garlic, minced
1/2 teaspoon dried thyme
Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.
Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.
Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.
bacon recipe source: Food & Wine, August 2012
Thursday, February 04, 2016
3818. BUCATINI with BACON, KALE and WINTER SQUASH
Servings: 4
For the fried sage (optional):
1/4 cup (2 fl. oz./60 ml) olive oil
8 to 10 fresh sage leaves
1 butternut, kabocha or calabaza squash, peeled, seeded and sliced into 1-inch (2.5-cm) pieces
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
12 oz. (375 g) bucatini
3 oz. (90 g) bacon, diced
1 large shallot, sliced into 1/8-inch (3-mm) rings
1 bunch Tuscan kale, stemmed and leaves cut crosswise into 1/4-inch (3-mm) ribbons
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
3 garlic cloves, minced
1/4 cup (2 fl. oz./60 ml) white wine
2 fresh sage leaves
1 Tbs. heavy cream
2 Tbs. pine nuts, toasted
Grated Parmigiano-Reggiano cheese for serving
To fry the sage leaves, in a small fry pan over medium heat, warm the olive oil until shimmering. Carefully drop the sage leaves, a few at a time, into the oil. They will sizzle and crisp very quickly, in 15 to 30 seconds. Using a fork or small skimmer, transfer the fried sage leaves to a paper towel–lined plate.
On a baking sheet, toss the squash with the olive oil, 2 tsp. salt and a few grinds of black pepper. Spread the squash in a single layer and roast until tender, about 25 minutes.
While the squash is roasting, bring a large pot three-fourths full of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain the pasta.
While the pasta is cooking, in a sauté pan large enough to accommodate the pasta and squash later, cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the bacon fat in the pan. Reduce the heat to medium-low, add the shallot to the pan and cook until translucent and tender, about 5 minutes. Increase the heat to medium, add the kale, 1/2 tsp. salt and 2 Tbs. water. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Season to taste with salt and pepper and transfer to a bowl.
In the same pan, warm the butter until melted. Add the garlic, 1/2 tsp. salt and a few grinds of pepper, and cook until the garlic is fragrant, about 1 minute. Add the wine and fresh sage leaves to the pan. Reduce the heat to medium-low and cook until the liquid is slightly thickened, 2 to 4 minutes. Remove the sage leaves from the pan and discard. Stir in the cream and season to taste with salt and pepper. Add the squash, bacon, kale mixture and cooked pasta to the pan and toss until well combined, warming the mixture over medium heat if the vegetables are no longer warm.
Transfer the pasta to a serving dish and garnish with the fried sage and pine nuts. Serve immediately, passing the cheese at the table.
bacon recipe source: Williams-Sonoma Test Kitchen, Williams-Sonoma (@WilliamsSonoma)
For the fried sage (optional):
1/4 cup (2 fl. oz./60 ml) olive oil
8 to 10 fresh sage leaves
1 butternut, kabocha or calabaza squash, peeled, seeded and sliced into 1-inch (2.5-cm) pieces
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
12 oz. (375 g) bucatini
3 oz. (90 g) bacon, diced
1 large shallot, sliced into 1/8-inch (3-mm) rings
1 bunch Tuscan kale, stemmed and leaves cut crosswise into 1/4-inch (3-mm) ribbons
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
3 garlic cloves, minced
1/4 cup (2 fl. oz./60 ml) white wine
2 fresh sage leaves
1 Tbs. heavy cream
2 Tbs. pine nuts, toasted
Grated Parmigiano-Reggiano cheese for serving
To fry the sage leaves, in a small fry pan over medium heat, warm the olive oil until shimmering. Carefully drop the sage leaves, a few at a time, into the oil. They will sizzle and crisp very quickly, in 15 to 30 seconds. Using a fork or small skimmer, transfer the fried sage leaves to a paper towel–lined plate.
On a baking sheet, toss the squash with the olive oil, 2 tsp. salt and a few grinds of black pepper. Spread the squash in a single layer and roast until tender, about 25 minutes.
While the squash is roasting, bring a large pot three-fourths full of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain the pasta.
While the pasta is cooking, in a sauté pan large enough to accommodate the pasta and squash later, cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the bacon fat in the pan. Reduce the heat to medium-low, add the shallot to the pan and cook until translucent and tender, about 5 minutes. Increase the heat to medium, add the kale, 1/2 tsp. salt and 2 Tbs. water. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Season to taste with salt and pepper and transfer to a bowl.
In the same pan, warm the butter until melted. Add the garlic, 1/2 tsp. salt and a few grinds of pepper, and cook until the garlic is fragrant, about 1 minute. Add the wine and fresh sage leaves to the pan. Reduce the heat to medium-low and cook until the liquid is slightly thickened, 2 to 4 minutes. Remove the sage leaves from the pan and discard. Stir in the cream and season to taste with salt and pepper. Add the squash, bacon, kale mixture and cooked pasta to the pan and toss until well combined, warming the mixture over medium heat if the vegetables are no longer warm.
Transfer the pasta to a serving dish and garnish with the fried sage and pine nuts. Serve immediately, passing the cheese at the table.
bacon recipe source: Williams-Sonoma Test Kitchen, Williams-Sonoma (@WilliamsSonoma)
Wednesday, February 03, 2016
3817. TORCHIETTE with BACON, BEER and CHEESE SAUCE
Serves: 4 to 6
2 tbsp white onion
1 clove garlic
1/4 red pepper
pinch fresh thyme
2 slices bacon
1 1/2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/4 cup milk
1/4 cup beer (can substitute with milk)
1/2 tsp smoked paprika
pinch cayenne pepper (optional)
kosher salt (to taste)
white pepper (to taste)
salt (1 tsp per L/qt of water)
400 g torchietti pasta (about 13 oz)
4 oz aged cheddar (2 cups)
Preparing Your Mise en Place: To start your mise en place, first bring a pot of cold water to a boil to cook the pasta. Dice the onion and émincé the garlic. Finely dice the red pepper and roughly chop the thyme. Next, dice the bacon or cut it into lardons. Lastly, measure out the butter, flour, milk and beer, and gather the seasonings.
Making the Sauce | Mornay Sauce: Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired. Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme. Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so. While the sauce cooks, go ahead and cook the pasta. You now have a flavored variation of a classic béchamel sauce.
Cooking the Pasta: To cook the pasta, add the salt to the boiling water and stir. Then add the pasta and stir to prevent it from sticking together. Cook for about 10-12 minutes, or according to the instructions on the package. For this dish, the pasta should not be al dente, as you want a soft texture.
While the pasta cooks, grate the cheese and stir the sauce occasionally. Test the pasta and once it is just cooked through, reserve a bit of the cooking water (in case you need to thin the sauce out later).
Next, turn off the heat and add some cold water to the pot of pasta. This will slow the cooking process so you can finish the sauce.
Finishing the Cheese Sauce: To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.
Finishing the Dish: To finish the dish, drain the pasta and return it to the pot. Then pour the sauce over top and gently fold everything together. If the sauce seems a bit too thick, you can thin it out with a bit of the reserved pasta water. Taste for seasoning, serve immediately and enjoy.
bacon recipe source: Tony M (British Columbia), Rouxbe Cooking School
2 tbsp white onion
1 clove garlic
1/4 red pepper
pinch fresh thyme
2 slices bacon
1 1/2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/4 cup milk
1/4 cup beer (can substitute with milk)
1/2 tsp smoked paprika
pinch cayenne pepper (optional)
kosher salt (to taste)
white pepper (to taste)
salt (1 tsp per L/qt of water)
400 g torchietti pasta (about 13 oz)
4 oz aged cheddar (2 cups)
Preparing Your Mise en Place: To start your mise en place, first bring a pot of cold water to a boil to cook the pasta. Dice the onion and émincé the garlic. Finely dice the red pepper and roughly chop the thyme. Next, dice the bacon or cut it into lardons. Lastly, measure out the butter, flour, milk and beer, and gather the seasonings.
Making the Sauce | Mornay Sauce: Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired. Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme. Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so. While the sauce cooks, go ahead and cook the pasta. You now have a flavored variation of a classic béchamel sauce.
Cooking the Pasta: To cook the pasta, add the salt to the boiling water and stir. Then add the pasta and stir to prevent it from sticking together. Cook for about 10-12 minutes, or according to the instructions on the package. For this dish, the pasta should not be al dente, as you want a soft texture.
While the pasta cooks, grate the cheese and stir the sauce occasionally. Test the pasta and once it is just cooked through, reserve a bit of the cooking water (in case you need to thin the sauce out later).
Next, turn off the heat and add some cold water to the pot of pasta. This will slow the cooking process so you can finish the sauce.
Finishing the Cheese Sauce: To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.
Finishing the Dish: To finish the dish, drain the pasta and return it to the pot. Then pour the sauce over top and gently fold everything together. If the sauce seems a bit too thick, you can thin it out with a bit of the reserved pasta water. Taste for seasoning, serve immediately and enjoy.
bacon recipe source: Tony M (British Columbia), Rouxbe Cooking School
Tuesday, February 02, 2016
3816. BACON and EGGS with RED CHILE and HONEY
makes 8 tacos
10 ounces bacon
5 tablespoons honey
2 tablespoons red chile powder
6 tablespoons unsalted butter
9 large eggs, whisked
8 (5 1/2-inch) soft yellow corn tortillas, for serving
Garnish: strips of roasted sweet red bell peppers or red chiles
Preheat the oven to 325ºF. Line a plate with paper towels and have ready.
In a large, heavy skillet, cook the bacon over medium heat until about three-quarters done, about 7 minutes. Add the honey and red chile powder and toss the bacon evenly to coat. Remove from the heat and strain off and reserve any excess honey and bacon grease from the pan. Transfer the bacon to a baking sheet and bake in the oven 5 minutes; remove the bacon to the prepared plate to drain.
Preheat a large, heavy skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with the bacon strips, red pepper or chile strips, salsa, and a sprinkling of cilantro. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, and top with bacon, pepper or chile strips, salsa, and a sprinkling of cilantro. Fold and eat right away. For a sweeter taco, pour any excess honey and bacon grease over the filling.
bacon recipe source: Tacos: 75 Authentic and Inspired Recipes, by Mark Miller, with Benjamin Hargett and Jane Horn (Ten Speed Press, 2009), p. 118
10 ounces bacon
5 tablespoons honey
2 tablespoons red chile powder
6 tablespoons unsalted butter
9 large eggs, whisked
8 (5 1/2-inch) soft yellow corn tortillas, for serving
Garnish: strips of roasted sweet red bell peppers or red chiles
Preheat the oven to 325ºF. Line a plate with paper towels and have ready.
In a large, heavy skillet, cook the bacon over medium heat until about three-quarters done, about 7 minutes. Add the honey and red chile powder and toss the bacon evenly to coat. Remove from the heat and strain off and reserve any excess honey and bacon grease from the pan. Transfer the bacon to a baking sheet and bake in the oven 5 minutes; remove the bacon to the prepared plate to drain.
Preheat a large, heavy skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with the bacon strips, red pepper or chile strips, salsa, and a sprinkling of cilantro. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, and top with bacon, pepper or chile strips, salsa, and a sprinkling of cilantro. Fold and eat right away. For a sweeter taco, pour any excess honey and bacon grease over the filling.
bacon recipe source: Tacos: 75 Authentic and Inspired Recipes, by Mark Miller, with Benjamin Hargett and Jane Horn (Ten Speed Press, 2009), p. 118
Monday, February 01, 2016
3815. FOUR-LAYER BEEF and BACON CASSEROLE
yield: 8 servings
Topping
Topping
1/2 pound bacon
Sweet Potato Mash
3-4 medium sweet potatoes (1 1/4 lb)
1/4 cup full-fat coconut milk
1/2 tsp dried sage
1/4 tsp coarse sea salt
1/4 tsp ground black pepper
Cauliflower Mash
1 head cauliflower (1.5 lb), cut into florets
1/4 cup full-fat coconut milk
1/2 tsp coarse sea salt
1 tsp ground black pepper
Ground Beef
2 pounds ground beef
1 clove garlic, minced
1 medium yellow onion, diced
8 ounces button mushrooms, diced
1 tsp coarse sea salt
1/2 tsp ground black pepper
Topping: Preheat oven to 375 F and line a rimmed baking sheet with aluminum foil. Lay the bacon out on the sheet in one layer. Bake 12-15 minutes (22 minutes for crispy bacon). Let cool, chop, and then set aside.
Sweet Potato Mash: Heat oven to 400 F and line a rimmed baking sheet with aluminum foil. Clean and poke the sweet potatoes with a fork. Bake at 400 F for 35-40 minutes, or until they're soft and easily cut by a knife. Let them cool completely. Peel the potatoes and add the insides to a food processor. Add the coconut milk, sage, salt and pepper. Blend until smooth then set aside.
Cauliflower Mash: Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork-tender. Place them in a food processor and add the coconut milk, salt, and pepper. Blend until smooth then set aside.
Ground Beef: In a large pan, cook the ground beef until slightly browned. Add the garlic, onion, mushrooms, salt, and pepper, and stir. Once the meat is cooked through, remove from heat.
Assembly: Turn oven to 350 F. Evenly spread the cauliflower mash over the meat. Spread the remaining half of the meat over the cauliflower in an even layer. Lastly, spread the sweet potato mash over the meat. Bake at 350 F for 30 minutes. Turn on broiler and cook for an additional 5 minutes. Sprinkle the chopped bacon on top and then let it cool and thicken for at least 10 minutes.
bacon recipe source: Cassy Joy Garcia, Fed & Fit (@fedandfit), June 10, 2014
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