Yield: makes 1 pizza, serves 2-4
Dough
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
Pizza
6 slices thick-cut bacon
8 ounces fresh spinach
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup ricotta cheese
1 cup freshly grated provolone cheese
1/3 cup freshly grated mozzarella cheese
1/3 cup freshly grated fontina cheese
1/4 cup freshly grated parmagiano-reggiano cheese
Dough:
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat oven to 375 degrees. (Sometimes I use a pizza stone and heat my oven to 450 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 375 degrees.)
Pizza:
Heat a large skillet over medium heat and add the bacon. Cook just until the fat has rendered - you don't want the bacon too crispy because it will cook more in the oven. Remove the bacon from the skillet and reduce the heat to low. Add the spinach and the garlic, stirring well. Cook until the spinach is wilted.
Brush the pizza dough with the olive oil. Cover it with scoops of the ricotta cheese, then evenly spread the remaining cheeses over top. Add on the spinach and the bacon. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly.
bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), January 23, 2014
Tuesday, May 31, 2016
Monday, May 30, 2016
3934. WHITE BEAN SALAD with CHEDDAR, BACON and WALNUTS
Makes: 10 servings
Serving Size: about 2/3 cup
2 whole heads garlic
1 teaspoon extra-virgin olive oil plus 1/3 cup, divided
2 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon ground pepper
3 15-ounce cans navy or great northern beans (see Tip), rinsed
4 slices bacon, cooked and crumbled
1 medium orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/2 cup shredded sharp Cheddar cheese
Preheat oven to 350°F.
Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55 to 65 minutes. Carefully unwrap and let cool for 10 minutes.
Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.
Combine beans, bacon, bell pepper, celery, walnuts and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temperature or cold.
bacon recipe source: EatingWell, May/June 2015
Serving Size: about 2/3 cup
2 whole heads garlic
1 teaspoon extra-virgin olive oil plus 1/3 cup, divided
2 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon ground pepper
3 15-ounce cans navy or great northern beans (see Tip), rinsed
4 slices bacon, cooked and crumbled
1 medium orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/2 cup shredded sharp Cheddar cheese
Preheat oven to 350°F.
Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55 to 65 minutes. Carefully unwrap and let cool for 10 minutes.
Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.
Combine beans, bacon, bell pepper, celery, walnuts and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temperature or cold.
bacon recipe source: EatingWell, May/June 2015
Sunday, May 29, 2016
3933. SKILLET CHICKEN with BACON and WHITE WINE SAUCE
Serves: 8
3 slices bacon
½ cup flour
salt and pepper
2 teaspoon herbes de provence
1½ - 2 lbs. chicken thighs with skin
1-2 tablespoons olive oil
2 shallots, thinly sliced
½ cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping
BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).
CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.
SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.
BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.
bacon recipe source: Lindsay Ostrom, Pinch of Yum (@pinchofyum), February 9, 2015
3 slices bacon
½ cup flour
salt and pepper
2 teaspoon herbes de provence
1½ - 2 lbs. chicken thighs with skin
1-2 tablespoons olive oil
2 shallots, thinly sliced
½ cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping
BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).
CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.
SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.
BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.
bacon recipe source: Lindsay Ostrom, Pinch of Yum (@pinchofyum), February 9, 2015
Saturday, May 28, 2016
3932. CORN and BACON SOUP with JALAPENO CREMA
Servings: 6
10 medium ears of corn, shucked
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
1 1/2 cups heavy cream
Kosher salt
Pinch of cayenne pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper
Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.
In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.
In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.
Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.
bacon recipe source: Wolfgang Puck, Food & Wine, August 2007
10 medium ears of corn, shucked
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
1 1/2 cups heavy cream
Kosher salt
Pinch of cayenne pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper
Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.
In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.
In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.
Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.
bacon recipe source: Wolfgang Puck, Food & Wine, August 2007
Friday, May 27, 2016
3931. APPLE BACON GALETTE
Yield:
8 servings
6 slices bacon
1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
1/2 cup sugar
5 tablespoons cold unsalted butter, cut into pieces
4 assorted apples (such as McIntosh and Granny Smith)
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1 large egg, beaten
Maple syrup, for brushing
Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.
Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.
Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
bacon recipe source: Food Network Kitchen/Food Network Magazine
6 slices bacon
1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
1/2 cup sugar
5 tablespoons cold unsalted butter, cut into pieces
4 assorted apples (such as McIntosh and Granny Smith)
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1 large egg, beaten
Maple syrup, for brushing
Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.
Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.
Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
bacon recipe source: Food Network Kitchen/Food Network Magazine
Thursday, May 26, 2016
3930. MAHI-MAHI BLT
Serves 4
cup mayonnaise
1/3 cup finely chopped yellow onion
2 tablespoons fresh lime juice
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
4 slices bacon, cut in half crosswise
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon finely chopped garlic
4 mahi-mahi fillets (or other meaty fish, such as swordfish), skin on, each about 8 ounces, 1 inch thick
vegetable oil for brushing cooking grate
8 slices bread, each 1/2 -inch thick
4 romaine lettuce leaves
8 slices tomato
Prepare a charcoal fire, medium hot.
In a small bowl, whisk together mayonnaise, onion, lime juice, paprika and pepper. Cover and refrigerate until needed.
Cook bacon until browned, 8 to 10 minutes. Transfer to paper towels and drain.
In a small bowl, whisk together olive oil, chili powder and garlic. Brush this mixture on the flesh side on the fillets. Lightly brush the cooking grate with vegetable oil. Place the fillets, flesh side down, directly over medium heat and grill, turning once, until flesh is opaque, 10 to 13 minutes. Remove skin before serving.
When the fish is almost cooked, grill the bread directly over medium heat, until lightly toasted, about 2 minutes a side. Evenly spread one side of the bread with the refrigerated mayonnaise mixture.
To build each sandwich, start with a slice of toasted bread, a lettuce leaf, two tomato slices, 2 half slices of bacon, the fillet, then the other slice of toasted bread.
bacon recipe source: Rob Kasper, "Gone fishing for a good grilled sandwich," The Baltimore Sun, September 12, 1999; Weber's Art of the Grill: Recipes for Outdoor Living, by Jamie Purviance (Chronicle Books, 1999)
cup mayonnaise
1/3 cup finely chopped yellow onion
2 tablespoons fresh lime juice
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
4 slices bacon, cut in half crosswise
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon finely chopped garlic
4 mahi-mahi fillets (or other meaty fish, such as swordfish), skin on, each about 8 ounces, 1 inch thick
vegetable oil for brushing cooking grate
8 slices bread, each 1/2 -inch thick
4 romaine lettuce leaves
8 slices tomato
Prepare a charcoal fire, medium hot.
In a small bowl, whisk together mayonnaise, onion, lime juice, paprika and pepper. Cover and refrigerate until needed.
Cook bacon until browned, 8 to 10 minutes. Transfer to paper towels and drain.
In a small bowl, whisk together olive oil, chili powder and garlic. Brush this mixture on the flesh side on the fillets. Lightly brush the cooking grate with vegetable oil. Place the fillets, flesh side down, directly over medium heat and grill, turning once, until flesh is opaque, 10 to 13 minutes. Remove skin before serving.
When the fish is almost cooked, grill the bread directly over medium heat, until lightly toasted, about 2 minutes a side. Evenly spread one side of the bread with the refrigerated mayonnaise mixture.
To build each sandwich, start with a slice of toasted bread, a lettuce leaf, two tomato slices, 2 half slices of bacon, the fillet, then the other slice of toasted bread.
bacon recipe source: Rob Kasper, "Gone fishing for a good grilled sandwich," The Baltimore Sun, September 12, 1999; Weber's Art of the Grill: Recipes for Outdoor Living, by Jamie Purviance (Chronicle Books, 1999)
Wednesday, May 25, 2016
3929. JALAPENO BACON HOMINY
Serves 6
2 tablespoons butter
2 cloves of minced garlic
2 tablespoons of flour of your choice
1 cup milk (can use heavy cream for thicker sauce)
8 ounces shredded white cheddar
4 slices bacon diced and cooked
4 ounces diced jalapeños
1 pound hominy
Preheat oven to 350 degrees.
In medium size saucepan melt the butter. Add the minced garlic and cook for about 30 seconds.
Stir in the flour stirring constantly until combined keeping the burner on low heat. This will create a thick paste. Continue stirring for 3 minutes.
Add in the milk or cream, whisking to combine, increase to medium heat. Stir frequently for 4-5 minutes until thick.
Add in the cheese slowly while stirring. Reduce to low heat. Stir until the cheese is melted.
Add the hominy into the saucepan to mix with the sauce. Add in the diced jalapeño and diced cooked bacon. Transfer to quart size baking dish. Cover with foil and bake at 350 for 30 minutes. Remove the foil and continue baking for an additional 10 minutes.
Serve warm and enjoy!
bacon recipe source: Serene, House of Yumm (@houseofyumm), February 19, 2016
2 tablespoons butter
2 cloves of minced garlic
2 tablespoons of flour of your choice
1 cup milk (can use heavy cream for thicker sauce)
8 ounces shredded white cheddar
4 slices bacon diced and cooked
4 ounces diced jalapeños
1 pound hominy
Preheat oven to 350 degrees.
In medium size saucepan melt the butter. Add the minced garlic and cook for about 30 seconds.
Stir in the flour stirring constantly until combined keeping the burner on low heat. This will create a thick paste. Continue stirring for 3 minutes.
Add in the milk or cream, whisking to combine, increase to medium heat. Stir frequently for 4-5 minutes until thick.
Add in the cheese slowly while stirring. Reduce to low heat. Stir until the cheese is melted.
Add the hominy into the saucepan to mix with the sauce. Add in the diced jalapeño and diced cooked bacon. Transfer to quart size baking dish. Cover with foil and bake at 350 for 30 minutes. Remove the foil and continue baking for an additional 10 minutes.
Serve warm and enjoy!
bacon recipe source: Serene, House of Yumm (@houseofyumm), February 19, 2016
Tuesday, May 24, 2016
3928. CRUNCHY MIZUNA with GARLIC and BACON
2 servings
½ pack mizuna
1 clove garlic
1 or 2 slices bacon
1 tablespoon vegetable oil
½ teaspoon soup stock granules☆
salt to taste☆
a pinch of black pepper☆
Roughly cut the mizuna. Spread vegetable oil in a pan, add minced garlic and fry the roughly cut bacon until crispy. Add the mizuna and fry. Adjust the flavor with the ingredients marked ☆, and it's done. You don't have to use salt. If you want to use more, please do so.
bacon recipe source: Washoku.Guide (@washokuguide)
½ pack mizuna
1 clove garlic
1 or 2 slices bacon
1 tablespoon vegetable oil
½ teaspoon soup stock granules☆
salt to taste☆
a pinch of black pepper☆
Roughly cut the mizuna. Spread vegetable oil in a pan, add minced garlic and fry the roughly cut bacon until crispy. Add the mizuna and fry. Adjust the flavor with the ingredients marked ☆, and it's done. You don't have to use salt. If you want to use more, please do so.
bacon recipe source: Washoku.Guide (@washokuguide)
Monday, May 23, 2016
3927. MINESTRONE SOUP with BUTTERNUT SQUASH, KALE and WHITE BEANS
Yield: Serves 6-8
4 ounces bacon, ½-inch-diced (4-5 slices)
1 tablespoon extra virgin olive oil, plus extra for toasting the bread and serving
3 cups (½-inch) diced peeled butternut squash (about 1 pound)
2 cups (½-inch) diced carrots (4 carrots)
2 cups (½-inch) diced celery (3 stalks)
1 and 1/2 cups chopped yellow onion (about 1 medium)
1 and ½ tablespoons minced garlic (4 cloves)
1 pound kale, stems removed and leaves coarsely chopped
26 ounces canned chopped tomatoes
6 to 8 cups chicken stock
1 bay leaf
1 and 1/2 teaspoons kosher salt, plus additional as needed (depending upon the saltiness of the stock)
1 and 1/2 teaspoons black pepper
1 teaspoon dried thyme
2 cups cooked whole wheat small pasta, such as elbow (about 1 cup dry)
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving
Baguette, cut into 1/2 inch thick diagonal slices
In a large, heavy pot or Dutch oven over medium low, cook bacon, stirring occasionally, until lightly browned, about 6 minutes. Remove from pan and place in between two paper towels set atop a dinner plate. Blot lightly and set aside. Drain most of the excess fat from the Dutch oven. Add 1 tablespoon olive oil, squash, onion, carrots, celery, and garlic. Sauté over medium heat, until the vegetables begin to soften, about 8-10 minutes. Add the kale in batches as it fits in the pot, stirring so that it cooks down. Once kale has lightly wilted, add the tomatoes, 6 cups chicken stock, bay leaf, salt, pepper, and thyme. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the vegetables are tender.
Meanwhile, cook the pasta according to directions. Drain and set aside.
Once soup has simmered and the vegetables are soft, discard the bay leaf. Add the beans, cooked pasta, and reserved bacon and heat through. The soup should be fairly thick, but add additional chicken stock as needed. Serve hot drizzled with olive oil and topped with Parmesan cheese.
To toast baguette: Place rack in upper third of oven and preheat to 425 degrees F. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Cook until golden and toasted, about 6 minutes. Serve warm with soup.
bacon recipe source: Erin Clarke, Well Plated (@WellPlated), October 17, 2013
4 ounces bacon, ½-inch-diced (4-5 slices)
1 tablespoon extra virgin olive oil, plus extra for toasting the bread and serving
3 cups (½-inch) diced peeled butternut squash (about 1 pound)
2 cups (½-inch) diced carrots (4 carrots)
2 cups (½-inch) diced celery (3 stalks)
1 and 1/2 cups chopped yellow onion (about 1 medium)
1 and ½ tablespoons minced garlic (4 cloves)
1 pound kale, stems removed and leaves coarsely chopped
26 ounces canned chopped tomatoes
6 to 8 cups chicken stock
1 bay leaf
1 and 1/2 teaspoons kosher salt, plus additional as needed (depending upon the saltiness of the stock)
1 and 1/2 teaspoons black pepper
1 teaspoon dried thyme
2 cups cooked whole wheat small pasta, such as elbow (about 1 cup dry)
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving
Baguette, cut into 1/2 inch thick diagonal slices
In a large, heavy pot or Dutch oven over medium low, cook bacon, stirring occasionally, until lightly browned, about 6 minutes. Remove from pan and place in between two paper towels set atop a dinner plate. Blot lightly and set aside. Drain most of the excess fat from the Dutch oven. Add 1 tablespoon olive oil, squash, onion, carrots, celery, and garlic. Sauté over medium heat, until the vegetables begin to soften, about 8-10 minutes. Add the kale in batches as it fits in the pot, stirring so that it cooks down. Once kale has lightly wilted, add the tomatoes, 6 cups chicken stock, bay leaf, salt, pepper, and thyme. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the vegetables are tender.
Meanwhile, cook the pasta according to directions. Drain and set aside.
Once soup has simmered and the vegetables are soft, discard the bay leaf. Add the beans, cooked pasta, and reserved bacon and heat through. The soup should be fairly thick, but add additional chicken stock as needed. Serve hot drizzled with olive oil and topped with Parmesan cheese.
To toast baguette: Place rack in upper third of oven and preheat to 425 degrees F. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Cook until golden and toasted, about 6 minutes. Serve warm with soup.
bacon recipe source: Erin Clarke, Well Plated (@WellPlated), October 17, 2013
Sunday, May 22, 2016
3926. BACON-WRAPPED CHERRY PEPPERS
Servings: 4 to 6
6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
1/3 cup cream cheese, softened
12 thin bacon slices (6 ounces)
Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.
Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot. Serve the stuffed cherry peppers warm.
bacon recipe source: Colby Garrelts, Food & Wine, May 2013
6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
1/3 cup cream cheese, softened
12 thin bacon slices (6 ounces)
Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.
Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot. Serve the stuffed cherry peppers warm.
bacon recipe source: Colby Garrelts, Food & Wine, May 2013
Saturday, May 21, 2016
3925. MAPLE BACON WRAPPED ANDOUILLE BITES
Serves: 30
1 lb andouille sausage
1 lb thin sliced maple flavored bacon
1 ½ cups dark brown sugar, packed
3 Tbs stone ground mustard
3 Tbs sherry vinegar, or any type of wine vinegar
¼ C maple syrup
2 tsp rice wine vinegar
2 tsp black pepper
Garnish: black cracked pepper, parsley or chives
Preheat oven to 375. Line baking sheet with aluminum foil and top with baking rack that has been lightly sprayed with non-stick spray (the Aluminum foil and spray are a MUST – this is a messy recipe).
Cut the Andouille sausage down the middle lengthwise. Then cut each half into 1 inch pieces. Cut the 1 lb of bacon into 3rds. Wrap one bacon around each piece of sausage and secure with a toothpick. Set these aside while you make the glaze.
In a small saucepan, combine all the other ingredients (except the garnish). Heat over low heat and stir constantly until sugar is dissolved. Keep sauced warmed on stove top. Set aside ¼ cup of the glaze for the final glaze application.
Brush each bacon wrapped sausage with the glaze and set on the baking sheet/rack. Bake for a total of 40 minutes, remove the pan from the oven every 15 minutes and baste with the glaze. On removing from the oven, use a spoon and drizzle a small amount of the glaze that you set aside onto each bacon wrapped sausage bite. (don’t use the basting brush you had already been using as it has probably touched the raw bacon you started out with and this application will not be going back in the oven). Serve immediately.
bacon recipe source: Wendi Spraker, Loaves and Dishes (@loavesanddishes), January 4, 2015
1 lb andouille sausage
1 lb thin sliced maple flavored bacon
1 ½ cups dark brown sugar, packed
3 Tbs stone ground mustard
3 Tbs sherry vinegar, or any type of wine vinegar
¼ C maple syrup
2 tsp rice wine vinegar
2 tsp black pepper
Garnish: black cracked pepper, parsley or chives
Preheat oven to 375. Line baking sheet with aluminum foil and top with baking rack that has been lightly sprayed with non-stick spray (the Aluminum foil and spray are a MUST – this is a messy recipe).
Cut the Andouille sausage down the middle lengthwise. Then cut each half into 1 inch pieces. Cut the 1 lb of bacon into 3rds. Wrap one bacon around each piece of sausage and secure with a toothpick. Set these aside while you make the glaze.
In a small saucepan, combine all the other ingredients (except the garnish). Heat over low heat and stir constantly until sugar is dissolved. Keep sauced warmed on stove top. Set aside ¼ cup of the glaze for the final glaze application.
Brush each bacon wrapped sausage with the glaze and set on the baking sheet/rack. Bake for a total of 40 minutes, remove the pan from the oven every 15 minutes and baste with the glaze. On removing from the oven, use a spoon and drizzle a small amount of the glaze that you set aside onto each bacon wrapped sausage bite. (don’t use the basting brush you had already been using as it has probably touched the raw bacon you started out with and this application will not be going back in the oven). Serve immediately.
bacon recipe source: Wendi Spraker, Loaves and Dishes (@loavesanddishes), January 4, 2015
Friday, May 20, 2016
3924. BEEF RAVIOLI with BACON BUTTER SAUCE
Serving size: 4
5 oz. thickly sliced bacon, chopped into 1 inch pieces
4 tablespoons unsalted butter
1 tablespoon of fresh sage, finely chopped
17 oz. of beef ravioli
Kosher Salt
Pepper, preferably freshly ground
Olive Oil
2 tablespoons Shaved Parmesan
1 tablespoon Parsley
Add 6 quarts of water, about 2 Tbs. of salt, and 2 Tbs. of olive oil to a pot.
Bring the pot of water to a boil.
While the water is heating up, sauté the bacon in a medium-size pan over medium heat. Tip: This recipe works best if the bacon is not crispy!
Add the butter to the pan and let it melt until it begins to foam.
Add the sage leaves to the pan and lower the heat to the lowest setting. Tip: use low heat when cooking with butter because it cooks quickly and can burn.
When the pot of water is boiling, lower the heat until the water is just simmering. Tip: Unlike other pastas, ravioli should never be cooked in boiling water.
Add the beef ravioli to the simmering water and cook for five minutes. Tip: The ravioli is ready when it begins to float and the pasta has turned a light beige color. It is best to try it to see if it is ready.
Drain the ravioli and add them to the pan with the bacon and butter sauce.
Coat the ravioli with the sauce and sprinkle with some salt and pepper, to taste.
Add 1 tablespoon of parmesan.
Serve the ravioli and top each plate with the left over parmesan and parsley. This can be modified to taste.
bacon recipe source: Michelle Loret de Mola, Northwestern University, Spoon University, March 31, 2012
5 oz. thickly sliced bacon, chopped into 1 inch pieces
4 tablespoons unsalted butter
1 tablespoon of fresh sage, finely chopped
17 oz. of beef ravioli
Kosher Salt
Pepper, preferably freshly ground
Olive Oil
2 tablespoons Shaved Parmesan
1 tablespoon Parsley
Add 6 quarts of water, about 2 Tbs. of salt, and 2 Tbs. of olive oil to a pot.
Bring the pot of water to a boil.
While the water is heating up, sauté the bacon in a medium-size pan over medium heat. Tip: This recipe works best if the bacon is not crispy!
Add the butter to the pan and let it melt until it begins to foam.
Add the sage leaves to the pan and lower the heat to the lowest setting. Tip: use low heat when cooking with butter because it cooks quickly and can burn.
When the pot of water is boiling, lower the heat until the water is just simmering. Tip: Unlike other pastas, ravioli should never be cooked in boiling water.
Add the beef ravioli to the simmering water and cook for five minutes. Tip: The ravioli is ready when it begins to float and the pasta has turned a light beige color. It is best to try it to see if it is ready.
Drain the ravioli and add them to the pan with the bacon and butter sauce.
Coat the ravioli with the sauce and sprinkle with some salt and pepper, to taste.
Add 1 tablespoon of parmesan.
Serve the ravioli and top each plate with the left over parmesan and parsley. This can be modified to taste.
bacon recipe source: Michelle Loret de Mola, Northwestern University, Spoon University, March 31, 2012
Thursday, May 19, 2016
3923. BACON KOROKKE (POTATO CROQUETTES)
Makes 6 servings
2 large russet potatoes, peeled and cut into about 1.5 inch disks
3/4 cups (about 1/2 onion), chopped finely
2 strips bacon, chopped finely
3 Tbsp heavy cream
1/2 tsp salt pepper to taste
flour
1 egg
panko
tonkatsu sauce
Bring the potatoes to a boil in a medium pot. Boil until soft, about 5–6 mins. Test doneness by inserting a chopstick in the center.
Meanwhile, saute the bacon and onion in a small skillet over medium heat until the onions are translucent, about 5 mins.
Drain well and transfer the potatoes to a bowl. Mash the potatoes or use a potato ricer while still hot. Quickly add the onion and bacon and mix. Next, add the cream, salt, and pepper and mix.
Set up, each in a separate bowl, the flour, egg, and panko. Shape the potato mixture into small round ovals (how big and how many is up to you). Coat each lightly with the flour, then egg, then generously with the panko.
Heat a pot with oil for deep frying over medium heat. Fry at 350ºF until golden brown. Let drain on a paper towel serve with tonkatsu sauce.
bacon recipe source: Azusa, Humble Bean (@HumbleBean), March 2013
2 large russet potatoes, peeled and cut into about 1.5 inch disks
3/4 cups (about 1/2 onion), chopped finely
2 strips bacon, chopped finely
3 Tbsp heavy cream
1/2 tsp salt pepper to taste
flour
1 egg
panko
tonkatsu sauce
Bring the potatoes to a boil in a medium pot. Boil until soft, about 5–6 mins. Test doneness by inserting a chopstick in the center.
Meanwhile, saute the bacon and onion in a small skillet over medium heat until the onions are translucent, about 5 mins.
Drain well and transfer the potatoes to a bowl. Mash the potatoes or use a potato ricer while still hot. Quickly add the onion and bacon and mix. Next, add the cream, salt, and pepper and mix.
Set up, each in a separate bowl, the flour, egg, and panko. Shape the potato mixture into small round ovals (how big and how many is up to you). Coat each lightly with the flour, then egg, then generously with the panko.
Heat a pot with oil for deep frying over medium heat. Fry at 350ºF until golden brown. Let drain on a paper towel serve with tonkatsu sauce.
bacon recipe source: Azusa, Humble Bean (@HumbleBean), March 2013
Wednesday, May 18, 2016
3922. BACON, EGG and CHEESE TAMAGOYAKI (ROLLED OMELETTE)
Yields: 1 serving
2 eggs
1 tablespoon sugar
1 teaspoon mirin
1 teaspoon soy sauce
1 tablespoon bacon bits
1 tablespoon shredded cheese
1/4 teaspoon salt
1 teaspoon oil
Crack eggs and mix with sugar, mirin, soy sauce and salt. Once whisked, add the bacon and cheese.
Heat the frying pan on a medium high heat. Once hot, use a paper towel to spread a little oil out on on the pan.
Carefully pour about 1/4th of the egg mixture into the pan. Once it starts to set, roll it over to the side of the pan. Use paper towel to spread a little more oil to the pan.
Pour another fourth of the egg mixture in the pan, touching up against the cooked egg. Once it sets, roll it over the side again.
Keep continuing this process until you've used all the egg. Transfer to a cutting board to cool, then slice into pieces.
bacon recipe source: Otaku Food
2 eggs
1 tablespoon sugar
1 teaspoon mirin
1 teaspoon soy sauce
1 tablespoon bacon bits
1 tablespoon shredded cheese
1/4 teaspoon salt
1 teaspoon oil
Crack eggs and mix with sugar, mirin, soy sauce and salt. Once whisked, add the bacon and cheese.
Heat the frying pan on a medium high heat. Once hot, use a paper towel to spread a little oil out on on the pan.
Carefully pour about 1/4th of the egg mixture into the pan. Once it starts to set, roll it over to the side of the pan. Use paper towel to spread a little more oil to the pan.
Pour another fourth of the egg mixture in the pan, touching up against the cooked egg. Once it sets, roll it over the side again.
Keep continuing this process until you've used all the egg. Transfer to a cutting board to cool, then slice into pieces.
bacon recipe source: Otaku Food
Tuesday, May 17, 2016
3921. HAKE with BACON-ROASTED LEEKS and MUSHROOMS
serves 4
6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish
Preheat the oven to 425ºF.
Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.
Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016
6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish
Preheat the oven to 425ºF.
Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.
Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016
Monday, May 16, 2016
3920. BROWN RICE BOWL with EGG, AVOCADO and BACON
serves 4
5 pieces bacon, chopped
2 scallions, thinly sliced, plus more for garnish
8 oz. curly spinach, stemmed (8 packed cups)
1/4 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. toasted sesame oil
2 Tbsp. distilled white vinegar
2 tsp. toasted sesame seeds, plus more for garnish
4 cups cooked brown rice, warm
1 avocado, thinly sliced
4 radishes, thinly sliced
4 large fried eggs
Cook the bacon and scallions in a large skillet over medium until the bacon is crispy, 5 minutes. Add the spinach, salt, and pepper and cook just until wilted, about 1 minute.
Whisk the oil, vinegar, and sesame seeds in a small bowl.
Divide the brown rice, spinach mixture, avocado, and radishes in the bowls. Top with the eggs and garnish with scallions and sesame seeds. Drizzle with the sesame dressing and serve warm, with more dressing on the side.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016
5 pieces bacon, chopped
2 scallions, thinly sliced, plus more for garnish
8 oz. curly spinach, stemmed (8 packed cups)
1/4 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. toasted sesame oil
2 Tbsp. distilled white vinegar
2 tsp. toasted sesame seeds, plus more for garnish
4 cups cooked brown rice, warm
1 avocado, thinly sliced
4 radishes, thinly sliced
4 large fried eggs
Cook the bacon and scallions in a large skillet over medium until the bacon is crispy, 5 minutes. Add the spinach, salt, and pepper and cook just until wilted, about 1 minute.
Whisk the oil, vinegar, and sesame seeds in a small bowl.
Divide the brown rice, spinach mixture, avocado, and radishes in the bowls. Top with the eggs and garnish with scallions and sesame seeds. Drizzle with the sesame dressing and serve warm, with more dressing on the side.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016
Sunday, May 15, 2016
3919. BUTTER LETTUCE SALAD with HAZELNUTS and BACON BITS
Yield: 2 servings for lunch or 4 servings as a side
1 tablespoon white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 head butter lettuce, separated into leaves
2 thin slices bacon, cooked until crisp and broken into bite-size pieces
2 hard-boiled eggs, halved and lightly salted and peppered
1/4 cup toasted hazelnuts, roughly chopped
1 1/2 ounces Roquefort or other blue cheese, crumbled
Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.
bacon recipe source: Valerie Bertinelli , "Best Girls' Night In," Valerie's Home Cooking; adapted from One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond by Valerie Bertinelli (Rodale, 2012).
1 tablespoon white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 head butter lettuce, separated into leaves
2 thin slices bacon, cooked until crisp and broken into bite-size pieces
2 hard-boiled eggs, halved and lightly salted and peppered
1/4 cup toasted hazelnuts, roughly chopped
1 1/2 ounces Roquefort or other blue cheese, crumbled
Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.
bacon recipe source: Valerie Bertinelli , "Best Girls' Night In," Valerie's Home Cooking; adapted from One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond by Valerie Bertinelli (Rodale, 2012).
Saturday, May 14, 2016
3918. PAN-FRIED BACON and POTATO ROSTI with a FRIED EGG
Serves 1
For the bacon and potato rösti
1 tbsp olive oil
200g/7oz smoked bacon, fat removed, chopped
½ baking potato, peeled and grated
For the fried egg
1 tbsp olive oil
1 free-range egg
sprinkling freshly ground black pepper
For the bacon and potato rösti, heat the oil in a frying pan over a medium heat and fry the bacon pieces for 5-6 minutes, or until crisp and golden-brown.
Put the grated potato into a clean tea towel and bring the edges of the tea towels together to form a parcel. Wring the grated potato in the tea towel until as much moisture as possible has been extracted.
Add the grated potato to the frying pan with the bacon, and mix well to combine.
Press the potato mixture down into the pan with a spatula or fish slice. Fry over a medium heat for 5-6 minutes on each side, until golden-brown and crisp on both sides.
For the fried egg, heat the oil in a frying pan over a high heat, add the egg and fry until it has just set. Sprinkle the freshly ground black pepper over the egg.
bacon recipe source: Lesley Waters, Ready Steady Cook, BBC Food
For the bacon and potato rösti
1 tbsp olive oil
200g/7oz smoked bacon, fat removed, chopped
½ baking potato, peeled and grated
For the fried egg
1 tbsp olive oil
1 free-range egg
sprinkling freshly ground black pepper
For the bacon and potato rösti, heat the oil in a frying pan over a medium heat and fry the bacon pieces for 5-6 minutes, or until crisp and golden-brown.
Put the grated potato into a clean tea towel and bring the edges of the tea towels together to form a parcel. Wring the grated potato in the tea towel until as much moisture as possible has been extracted.
Add the grated potato to the frying pan with the bacon, and mix well to combine.
Press the potato mixture down into the pan with a spatula or fish slice. Fry over a medium heat for 5-6 minutes on each side, until golden-brown and crisp on both sides.
For the fried egg, heat the oil in a frying pan over a high heat, add the egg and fry until it has just set. Sprinkle the freshly ground black pepper over the egg.
bacon recipe source: Lesley Waters, Ready Steady Cook, BBC Food
Friday, May 13, 2016
3917. CLUB SANDWICH with CHICKEN, BACON and ROCKET
yields 4 sandwiches
12 slices (rustic) bread
8 rashers bacon, trimmed of fat
light, spray olive oil
2 large chicken breasts, skinned and flattened with a meat hammer
1 tsp herbs, mixed, dried
200 g canned sweetcorn (corn kernels), drained and rinsed
small bunch rocket
1 red onion, finely sliced into rings
Heat a griddle pan over a high heat and grill the bread on both sides.
Set it aside and keep warm.
Grill the bacon in the griddle pan until lightly browned then set aside and keep warm.
Spray the pan lightly with oil and cook the chicken breasts for 3 minutes on each side.
Add the herbs to the pan and baste the meat with the juices.
To assemble the sandwich, slice each chicken breast in half.
Lay one piece of chicken on a slice of toasted bread, spoon over some sweetcorn, add another slice of bread then the bacon, rocket, onion and finally another slice of bread.
Secure with cocktail sticks and serve immediately.
bacon recipe source: Fine Dining Lovers (@FineDiningLover)
12 slices (rustic) bread
8 rashers bacon, trimmed of fat
light, spray olive oil
2 large chicken breasts, skinned and flattened with a meat hammer
1 tsp herbs, mixed, dried
200 g canned sweetcorn (corn kernels), drained and rinsed
small bunch rocket
1 red onion, finely sliced into rings
Heat a griddle pan over a high heat and grill the bread on both sides.
Set it aside and keep warm.
Grill the bacon in the griddle pan until lightly browned then set aside and keep warm.
Spray the pan lightly with oil and cook the chicken breasts for 3 minutes on each side.
Add the herbs to the pan and baste the meat with the juices.
To assemble the sandwich, slice each chicken breast in half.
Lay one piece of chicken on a slice of toasted bread, spoon over some sweetcorn, add another slice of bread then the bacon, rocket, onion and finally another slice of bread.
Secure with cocktail sticks and serve immediately.
bacon recipe source: Fine Dining Lovers (@FineDiningLover)
Thursday, May 12, 2016
3916. BACON and EGG BREAKFAST ENCHILADAS
Servings: 8
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups)
Minced green onions
sour cream
Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.
In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.
In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions.
bacon recipe source: Molly Yeh, Food & Wine, November 2014
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups)
Minced green onions
sour cream
Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.
In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.
In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions.
bacon recipe source: Molly Yeh, Food & Wine, November 2014
Wednesday, May 11, 2016
3915. CREAMY JICAMA SLAW with BACON
4 servings, 1 cup each
1/4 cup mayonnaise
1 Tbsp. lime juice
1/8 tsp. ground red pepper (cayenne)
1 jicama, peeled, cut into thin matchlike sticks
1 carrot, cut into thin matchlike sticks
1/4 cup chopped fresh cilantro
4 slices cooked bacon, crumbled
Mix mayo, lime juice and pepper until blended. Combine remaining ingredients except bacon in large bowl. Add mayo mixture; mix lightly. Refrigerate 1 hour. Stir in bacon just before serving.
1/4 cup mayonnaise
1 Tbsp. lime juice
1/8 tsp. ground red pepper (cayenne)
1 jicama, peeled, cut into thin matchlike sticks
1 carrot, cut into thin matchlike sticks
1/4 cup chopped fresh cilantro
4 slices cooked bacon, crumbled
Mix mayo, lime juice and pepper until blended. Combine remaining ingredients except bacon in large bowl. Add mayo mixture; mix lightly. Refrigerate 1 hour. Stir in bacon just before serving.
bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011
Tuesday, May 10, 2016
3914. BACON TOSTILOCOS
Serves: 1-2
For the quick pickles:
1/4 cup freshly squeezed lime juice
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon kosher salt
3/4 teaspoon sugar
Half of 1 small red onion, peeled and thinly sliced
Half of 1 cucumber, peeled and cut into half moons
For the Tostilocos:
1 small bag (3.7 oz) salsa verde flavored chips
1 heaping tablespoon tamarind candies, plus more to taste
1 heaping tablespoon Japanese peanuts, plus more to taste
3 slices of bacon (cooked through but still pliable), thinly sliced
Quarter of 1 small jicama, peeled and sliced into thin sticks
Lime wedges, for serving
Chamoy, for serving
Hot sauce, for serving (like Tapatio)
Chopped fresh cilantro, for serving
To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to
combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1–3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.
Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.
To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!
bacon recipe source: Brandon Matzek, Kitchen Konfidence (@brandiego), September 10, 2013
For the quick pickles:
1/4 cup freshly squeezed lime juice
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon kosher salt
3/4 teaspoon sugar
Half of 1 small red onion, peeled and thinly sliced
Half of 1 cucumber, peeled and cut into half moons
For the Tostilocos:
1 small bag (3.7 oz) salsa verde flavored chips
1 heaping tablespoon tamarind candies, plus more to taste
1 heaping tablespoon Japanese peanuts, plus more to taste
3 slices of bacon (cooked through but still pliable), thinly sliced
Quarter of 1 small jicama, peeled and sliced into thin sticks
Lime wedges, for serving
Chamoy, for serving
Hot sauce, for serving (like Tapatio)
Chopped fresh cilantro, for serving
To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to
combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1–3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.
Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.
To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!
bacon recipe source: Brandon Matzek, Kitchen Konfidence (@brandiego), September 10, 2013
Monday, May 09, 2016
3913. ACKEE and BACON
Servings: 4 to 6
1/2 pound cooked ackee
1/2 pound bacon
1 small onion, diced
1 bunch scallions, diced
1 sprig thyme
1/2 teaspoon freshly pulled thyme
1 red bell pepper
1 green bell pepper
1 teaspoon garlic, chopped
1 habanero pepper, chopped
Salt and freshly ground black pepper to taste
In a frying pan fry the bacon until crisp. Heat the oil in a separate, large frying pan, add the onion, scallions, habanero pepper and garlic. Fry over low heat until the onion is translucent, then add the fresh thyme. Add the bacon and fry, stirring constantly for 3 minutes, and then the tomatoes and ackee. Toss gently so as not to break up the ackee. Sprinkle with salt and pepper before serving.
bacon recipe source: Today, NBC
1/2 pound cooked ackee
1/2 pound bacon
1 small onion, diced
1 bunch scallions, diced
1 sprig thyme
1/2 teaspoon freshly pulled thyme
1 red bell pepper
1 green bell pepper
1 teaspoon garlic, chopped
1 habanero pepper, chopped
Salt and freshly ground black pepper to taste
In a frying pan fry the bacon until crisp. Heat the oil in a separate, large frying pan, add the onion, scallions, habanero pepper and garlic. Fry over low heat until the onion is translucent, then add the fresh thyme. Add the bacon and fry, stirring constantly for 3 minutes, and then the tomatoes and ackee. Toss gently so as not to break up the ackee. Sprinkle with salt and pepper before serving.
bacon recipe source: Today, NBC
Sunday, May 08, 2016
3912. HAVARTI BREAKFAST BISCUITS with JALAPENO, BACON and ARUGULA
Yield: makes about 16 biscuits
Biscuits :
6 slices bacon
2 jalapeno peppers, seeded and chopped (you can leave some seeds if you want more heat)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into tiny pieces
8 ounces havarti cheese, freshly grated
1 1/2 cups buttermilk
1/4 cup heavy cream
For serving:
eggs, cooked to your liking
bacon slices
1 to 2 cups of arugula (depends on how many you're serving), tossed with salt, pepper and a drizzle of olive oil
Preheat the oven to 425 degrees F. Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel to drain the grease. Once it's cool, crumble into tiny pieces. In the same skillet, add the chopped jalapeno peppers. Cook for 1 to 2 minutes then turn off the heat and stir for another minute or so.
In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Add in the crumbled bacon, the peppers (a few spoonfuls of bacon grease with the peppers doesn't hurt) and the grated havarti. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.
Pat the dough into a circle that is about 1 to 1 1/2 inches thick. Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Brush the top of the biscuits with the heavy cream.
Bake the biscuits for 10 to 12 minutes or until they are golden and high. Remove from the oven and let cool slightly. While the biscuits bake, you can cook your eggs and fry any extra bacon!
To serve, add the arugula, bacon slices and egg on the biscuit.
bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 15, 2015
Biscuits :
6 slices bacon
2 jalapeno peppers, seeded and chopped (you can leave some seeds if you want more heat)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into tiny pieces
8 ounces havarti cheese, freshly grated
1 1/2 cups buttermilk
1/4 cup heavy cream
For serving:
eggs, cooked to your liking
bacon slices
1 to 2 cups of arugula (depends on how many you're serving), tossed with salt, pepper and a drizzle of olive oil
Preheat the oven to 425 degrees F. Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel to drain the grease. Once it's cool, crumble into tiny pieces. In the same skillet, add the chopped jalapeno peppers. Cook for 1 to 2 minutes then turn off the heat and stir for another minute or so.
In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Add in the crumbled bacon, the peppers (a few spoonfuls of bacon grease with the peppers doesn't hurt) and the grated havarti. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.
Pat the dough into a circle that is about 1 to 1 1/2 inches thick. Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Brush the top of the biscuits with the heavy cream.
Bake the biscuits for 10 to 12 minutes or until they are golden and high. Remove from the oven and let cool slightly. While the biscuits bake, you can cook your eggs and fry any extra bacon!
To serve, add the arugula, bacon slices and egg on the biscuit.
bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 15, 2015
Saturday, May 07, 2016
3911. CHEESE and BACON HASH BROWN MUFFINS
Serves: 12
1 kg / 2lb starchy potatoes (see note)
2½ tbsp olive oil, separated
1 cup grated cheese (any melting cheese)
3 bacon rashers, finely diced
¾ tsp salt
Pepper
1 tbsp parsley, finely chopped (for garnish - optional)
Preheat oven to 180C/350F.
Heat ½ tbsp of olive oil in a pan over high heat. Add the bacon and sauté until crispy. Remove and drain on a paper towel.
Peel and grate the potatoes and place in a colander. Rinse under cold water for a few seconds (to remove starch which helps make them fluffy inside and also stops the potatoes from browning).
Working a handful at a time, squeeze out the excess water and place into the bowl.
Add most of the bacon (reserve some to garnish), 2 tbsp olive oil, salt, pepper and cheese. Mix well to combine.
Spray a 12 hole muffin tray with oil.
Place ⅓ cup (packed) of the mixture into each hole. Pat down lightly with the back of a spoon.
Bake for 30 minutes until dark golden brown on top.
Let stand for a few minutes before turning out from the muffin tray.
Garnish with parsley and remaining bacon, and serve immediately.
Note: You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
bacon recipe source: Nagi, RecipeTin Eats, September 5, 2014
1 kg / 2lb starchy potatoes (see note)
2½ tbsp olive oil, separated
1 cup grated cheese (any melting cheese)
3 bacon rashers, finely diced
¾ tsp salt
Pepper
1 tbsp parsley, finely chopped (for garnish - optional)
Preheat oven to 180C/350F.
Heat ½ tbsp of olive oil in a pan over high heat. Add the bacon and sauté until crispy. Remove and drain on a paper towel.
Peel and grate the potatoes and place in a colander. Rinse under cold water for a few seconds (to remove starch which helps make them fluffy inside and also stops the potatoes from browning).
Working a handful at a time, squeeze out the excess water and place into the bowl.
Add most of the bacon (reserve some to garnish), 2 tbsp olive oil, salt, pepper and cheese. Mix well to combine.
Spray a 12 hole muffin tray with oil.
Place ⅓ cup (packed) of the mixture into each hole. Pat down lightly with the back of a spoon.
Bake for 30 minutes until dark golden brown on top.
Let stand for a few minutes before turning out from the muffin tray.
Garnish with parsley and remaining bacon, and serve immediately.
Note: You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
bacon recipe source: Nagi, RecipeTin Eats, September 5, 2014
Friday, May 06, 2016
3910. CHEESY SPINACH and BACON EMPANADAS
24 servings
Empanada dough (recipe below)
6 slices bacon, cut into 1-inch pieces
1/4 cup chopped onions
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup shredded sharp cheddar cheese
1/4 cup frozen corn, thawed
1 tsp. crushed red pepper
1 egg, beaten
Prepare Empanada Dough as directed:
Empanada Dough (enough dough for 12 servings, 1 medium empanada or 2 small empanadas each)
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup lard
1/2 cup water
Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms ball.
Place dough on lightly floured surface; knead 5 min. or until smooth and pliable. Wrap tightly in plastic wrap; set aside while preparing empanada filling.
Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.
Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.
Bake 15 min. or until golden brown. Cool slightly.
bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011
Empanada dough (recipe below)
6 slices bacon, cut into 1-inch pieces
1/4 cup chopped onions
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup shredded sharp cheddar cheese
1/4 cup frozen corn, thawed
1 tsp. crushed red pepper
1 egg, beaten
Prepare Empanada Dough as directed:
Empanada Dough (enough dough for 12 servings, 1 medium empanada or 2 small empanadas each)
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup lard
1/2 cup water
Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms ball.
Place dough on lightly floured surface; knead 5 min. or until smooth and pliable. Wrap tightly in plastic wrap; set aside while preparing empanada filling.
Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.
Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.
Bake 15 min. or until golden brown. Cool slightly.
bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011
Thursday, May 05, 2016
3909. GRILLED FLANK STEAK with BACON ROSEMARY CORN
2 pounds flank steak
2 ears corn (husked and cleaned - kernels removed)
4 ounces thick bacon (diced)
1 stem rosemary (chopped)
3 1/2 ounces shiitake mushrooms (sliced)
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil plus extra
pinch of crushed red pepper flakes
Kosher salt
Freshly ground pepper
Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.
Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.
bacon recipe source: The Chew, ABC-TV
2 ears corn (husked and cleaned - kernels removed)
4 ounces thick bacon (diced)
1 stem rosemary (chopped)
3 1/2 ounces shiitake mushrooms (sliced)
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil plus extra
pinch of crushed red pepper flakes
Kosher salt
Freshly ground pepper
Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.
Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.
bacon recipe source: The Chew, ABC-TV
Wednesday, May 04, 2016
3908. BACON-WRAPPED DRIED PLUMS with BLUE CHEESE and BALSAMIC-HONEY GLAZE
Makes 24 Pieces
Plums:
9 ounces of thinly-sliced bacon, cut in half
2 ounces soft blue cheese
3 ounces cream cheese
½ teaspoon fresh thyme leaves
Pinch of kosher salt
24 pitted dried plums (prunes)
Balsamic Glaze:
½ cup balsamic
1 ½ Tablespoons honey
Preheat oven to 350ºF.
Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 5 minutes).
Make Stuffing: Using a hand mixer or fork, mix the blue cheese and cream cheese together. Add the thyme and salt. Chill in freezer for 5 minutes.
Stuff Prunes: Using a pastry bag fitted with ¼-inch tip, stuff each prune with 1 teaspoon of the cheese mixture. Wrap with a piece of partially cooked bacon and fasten with a toothpick.
Broil: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter, garnish platter with a few sprigs of thyme.
Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over plated prunes.
bacon recipe source: Parties That Cook (@PartiesThatCook), 601 Minnesota Street, Suite 115, San Francisco, CA 94107
Plums:
9 ounces of thinly-sliced bacon, cut in half
2 ounces soft blue cheese
3 ounces cream cheese
½ teaspoon fresh thyme leaves
Pinch of kosher salt
24 pitted dried plums (prunes)
Balsamic Glaze:
½ cup balsamic
1 ½ Tablespoons honey
Preheat oven to 350ºF.
Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 5 minutes).
Make Stuffing: Using a hand mixer or fork, mix the blue cheese and cream cheese together. Add the thyme and salt. Chill in freezer for 5 minutes.
Stuff Prunes: Using a pastry bag fitted with ¼-inch tip, stuff each prune with 1 teaspoon of the cheese mixture. Wrap with a piece of partially cooked bacon and fasten with a toothpick.
Broil: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter, garnish platter with a few sprigs of thyme.
Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over plated prunes.
bacon recipe source: Parties That Cook (@PartiesThatCook), 601 Minnesota Street, Suite 115, San Francisco, CA 94107
Tuesday, May 03, 2016
3907. BLUEBERRY BACON BREAKFAST CAKE
makes a 9×13 dish
6 slices thick-cut bacon
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons bacon fat, cooled
4 tablespoons unsalted butter, melted and cooled
1/2 cup loosely packed brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup milk
2 teaspoons vanilla extract
8 ounces fresh blueberries (frozen work too – just thaw and pay completely dry)
Heat a large skillet over medium-high heat and add bacon. Fry until completely crisp and fat is rendered. Remove bacon and place on a paper towel to drain, reserving 2 tablespoons of the bacon fat.
Preheat oven to 350 degrees F. In a small bowl, combine flours, baking powder, salt and cinnamon and mix thoroughly. Set aside.
In a large bowl, whisk butter and bacon fat with sugar until combined. Whisk in eggs until completely smooth, then whisk in vanilla extract. Slowly add dry ingredients, mixing with a large spoon. Add in milk and stir until combined. Toss blueberries with 1-2 tablespoons of flour. Fold in bacon and blueberries, then pour batter into a greased 9 x 13 baking dish. Bake for 30-33 minutes, or until golden on the sides and top. Remove cake and poke holes on top with a toothpick. Pour glaze over top, reserving a bit extra for topping if desired.
Cream Cheese Glaze
1/2 cup whipped cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Add softened cream cheese to a bowl and whisk until smooth. Add in milk and vanilla, mixing until combined, then begin to stir in powdered sugar. If mixture is too thick, add additional milk 1 teaspoon at a time. If it is too thin, add in powdered sugar 1 tablespoon at a time until desired consistency is reached.
bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 17, 2012
6 slices thick-cut bacon
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons bacon fat, cooled
4 tablespoons unsalted butter, melted and cooled
1/2 cup loosely packed brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup milk
2 teaspoons vanilla extract
8 ounces fresh blueberries (frozen work too – just thaw and pay completely dry)
Heat a large skillet over medium-high heat and add bacon. Fry until completely crisp and fat is rendered. Remove bacon and place on a paper towel to drain, reserving 2 tablespoons of the bacon fat.
Preheat oven to 350 degrees F. In a small bowl, combine flours, baking powder, salt and cinnamon and mix thoroughly. Set aside.
In a large bowl, whisk butter and bacon fat with sugar until combined. Whisk in eggs until completely smooth, then whisk in vanilla extract. Slowly add dry ingredients, mixing with a large spoon. Add in milk and stir until combined. Toss blueberries with 1-2 tablespoons of flour. Fold in bacon and blueberries, then pour batter into a greased 9 x 13 baking dish. Bake for 30-33 minutes, or until golden on the sides and top. Remove cake and poke holes on top with a toothpick. Pour glaze over top, reserving a bit extra for topping if desired.
Cream Cheese Glaze
1/2 cup whipped cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Add softened cream cheese to a bowl and whisk until smooth. Add in milk and vanilla, mixing until combined, then begin to stir in powdered sugar. If mixture is too thick, add additional milk 1 teaspoon at a time. If it is too thin, add in powdered sugar 1 tablespoon at a time until desired consistency is reached.
bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 17, 2012
Monday, May 02, 2016
3906. CAPELLINI with BACON and BREAD CRUMBS
Yield: Makes: 4 servings
8 ounces whole wheat or regular capellini
2 bacon slices, chopped
1 garlic clove, sliced
1/4 teaspoon crushed red pepper, optional
1 pint grape tomatoes, halved
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese, divided
1/4 cup coarsely chopped parsley
Cook pasta according to package directions until al dente. When pasta is done, reserve 1⁄2 cup cooking water; drain pasta and return to pot.
Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.
Add broth to pan. simmer the mixture until broth is thick and has reduced to about 1⁄4 cup, 5–8 minutes.
While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2–3 minutes.
Season with salt and pepper.
Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.
Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.
Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.
bacon recipe source: Health.com; CarbLovers Diet Cookbook by Ellen Kunes and Frances Largeman-Roth (Oxmoor House, 2011)
8 ounces whole wheat or regular capellini
2 bacon slices, chopped
1 garlic clove, sliced
1/4 teaspoon crushed red pepper, optional
1 pint grape tomatoes, halved
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese, divided
1/4 cup coarsely chopped parsley
Cook pasta according to package directions until al dente. When pasta is done, reserve 1⁄2 cup cooking water; drain pasta and return to pot.
Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.
Add broth to pan. simmer the mixture until broth is thick and has reduced to about 1⁄4 cup, 5–8 minutes.
While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2–3 minutes.
Season with salt and pepper.
Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.
Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.
Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.
bacon recipe source: Health.com; CarbLovers Diet Cookbook by Ellen Kunes and Frances Largeman-Roth (Oxmoor House, 2011)
Sunday, May 01, 2016
3905. MATCHA BACON SUGAR COOKIES
For the cookies:
2 and 1/4 cups (280g) all-purpose flour
1/2 teaspoon baking powder
3/4 cup (170g) unsalted butter, softened but still relatively firm (not bordering on melted)
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla
For the cookie toppings:
1 cup powdered sugar
1 tablespoon milk
2 teaspoons agave nectar or light corn syrup
½ teaspoon vanilla
1 tablespoon matcha green tea powder
5 slices cooked bacon, chopped
Start by thoroughly whisking together the flour and baking powder in a medium bowl. In a large bowl or mixer, beat the butter until smooth, about 1 minute. Add the sugar and beat for another 3 minutes until fluffy. Beat in the egg, and vanilla until combined, scraping the bowl with a spatula as needed.
With the mixer on low, add half of the flour mixture and stir until just barely combined. Add the rest of the flour and continue mixing until just combined. (If the dough is still a little soft at this point, add another tablespoon of flour). Divide the dough in half and roll out each on parchment paper until 1/4” thick. Refrigerate the rolled dough for 1 hour to 1 day.
After the dough’s been chilled, preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper. Cut shapes out of the dough, and continue re-rolling/cutting until all the dough has been used up.
Bake 8-10 minutes, rotating the baking sheets halfway through. The cookies should have very light coloring. Don’t over-bake, or they’ll be way too crunchy! Cool completely.
After the cookies are cooled, make the icing by stirring together the powdered sugar and milk. Stir in the agave (or syrup), vanilla, and Matcha powder. Carefully spread frosting on the cookies, and sprinkle with bacon. Let the icing set.
bacon recipe source: Sarah, The Woks of Life (@thewoksoflife), December 8, 2014
2 and 1/4 cups (280g) all-purpose flour
1/2 teaspoon baking powder
3/4 cup (170g) unsalted butter, softened but still relatively firm (not bordering on melted)
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla
For the cookie toppings:
1 cup powdered sugar
1 tablespoon milk
2 teaspoons agave nectar or light corn syrup
½ teaspoon vanilla
1 tablespoon matcha green tea powder
5 slices cooked bacon, chopped
Start by thoroughly whisking together the flour and baking powder in a medium bowl. In a large bowl or mixer, beat the butter until smooth, about 1 minute. Add the sugar and beat for another 3 minutes until fluffy. Beat in the egg, and vanilla until combined, scraping the bowl with a spatula as needed.
With the mixer on low, add half of the flour mixture and stir until just barely combined. Add the rest of the flour and continue mixing until just combined. (If the dough is still a little soft at this point, add another tablespoon of flour). Divide the dough in half and roll out each on parchment paper until 1/4” thick. Refrigerate the rolled dough for 1 hour to 1 day.
After the dough’s been chilled, preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper. Cut shapes out of the dough, and continue re-rolling/cutting until all the dough has been used up.
Bake 8-10 minutes, rotating the baking sheets halfway through. The cookies should have very light coloring. Don’t over-bake, or they’ll be way too crunchy! Cool completely.
After the cookies are cooled, make the icing by stirring together the powdered sugar and milk. Stir in the agave (or syrup), vanilla, and Matcha powder. Carefully spread frosting on the cookies, and sprinkle with bacon. Let the icing set.
bacon recipe source: Sarah, The Woks of Life (@thewoksoflife), December 8, 2014
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