tag:blogger.com,1999:blog-127667802024-03-17T01:25:32.687-07:00The Bacon ShowThe Bacon Show (4000 recipes, 4000 days, in a row, 2005-2016) is dead ... Long Live the Bacon Show!The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.comBlogger4104125tag:blogger.com,1999:blog-12766780.post-51540919583107741952016-08-04T00:28:00.000-07:002016-08-04T00:28:00.203-07:004000. CRAZY-FAST RAMEN with BACON, EGG and KIMCHI<div class="p1">
2 strips of bacon, diced</div>
<div class="p2">
2-3 scallions</div>
<div class="p2">
kimchi, roughly chopped</div>
<div class="p2">
a couple tablespoons of kimchi brine</div>
<div class="p2">
a package of fresh ramen noodles</div>
<div class="p2">
soy sauce</div>
<div class="p2">
toasted sesame oil</div>
<div class="p2">
rice vinegar</div>
<div class="p2">
mirin</div>
<div class="p2">
one egg</div>
<div class="p2">
chile oil</div>
<div class="p2">
toasted nori strips</div>
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<br /></div>
<div class="p2">
First, sauté two strips of diced bacon in a skillet over medium heat. Once the bacon bits are crisp, scoop them onto a paper-towel lined plate, then add two to three chopped scallion whites to all that delicious bacon fat in the skillet (save the scallion greens for later!). Once the scallions start to soften, add a big handful of roughly chopped kimchi and a couple of tablespoons of kimchi brine straight from the jar. Cook for another two minutes until kimchi softens, then remove from heat.</div>
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<br /></div>
<div class="p2">
Meanwhile, bring a medium saucepan of water to a boil. Add a package of fresh ramen noodles and boil for just a couple of minutes until they’re springy and tender, then drain in a colander and rinse under cold running water. </div>
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<div class="p2">
Add the noodles to your skillet with the cooked bacon bits, some chopped fresh kimchi (for tang and crunch), and a splash each of soy sauce, toasted sesame oil, rice vinegar, and mirin. Cook for a minute or two over medium heat, tossing until combined and noodles are warmed through, then transfer to a plate or shallow bowl.</div>
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<br /></div>
<div class="p2">
Poach an egg in a medium saucepan of barely-simmering water with a splash of white vinegar. Use a slotted spoon to transfer the egg to your bowl of noodles, then top with some toasted sesame seeds, and those reserved scallion greens. Add a dash of chile oil or some toasted nori strips if you’re feeling fancy.</div>
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<b>bacon recipe source: Christina Chaey, <i><a href="http://www.bonappetit.com/">Bon Appétit</a></i> <a href="http://www.bonappetit.com/test-kitchen/">Test Kitchen</a>, January 20, 2016</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com130tag:blogger.com,1999:blog-12766780.post-3483883273852011612016-08-03T00:18:00.000-07:002016-08-03T00:18:03.900-07:003999. FISH TACOS with SMOKED BACON<i>Makes 6 tacos</i><br />
<br />
<br />
2 cod fillets cut into cubes<br />
<div class="p1">
2 slices of thick smoked bacon, chopped into small pieces</div>
<div class="p1">
1/2 white onion finely chopped</div>
<div class="p1">
2 garlic cloves, minced</div>
<div class="p1">
1 small tomato, chopped</div>
<div class="p1">
1/4 cup fresh, chopped cilantro</div>
<div class="p1">
A pinch of lemon zest and the juice of half a lemon</div>
<div class="p1">
1 tbsp. butter</div>
<div class="p1">
1/2 tsp. dried oregano</div>
<div class="p1">
1/2 tsp. red pepper flakes (adjust according to taste)</div>
<div class="p1">
salt to taste</div>
<div class="p1">
6 corn tortillas</div>
<div class="p1">
avocado, limes, and salsa for serving</div>
<div class="p1">
<br /></div>
<div class="p1">
In a large pan, cook bacon for 3-4 minutes. Add onion and continue to cook until onions soften. Add garlic and cook for 2 minutes, stirring. Add tomato and continue to stir. Add butter into pan. Add cod and cook until the fish begins to flake. Using a spoon, break the cod apart into smaller pieces. Add oregano, red pepper flakes, and salt.</div>
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<br /></div>
<div class="p1">
Stir until fish cooks and juices from the stew begin to evaporate. Turn heat off. Add the lemon zest and juice. Stir. Taste and adjust seasonings according to taste. Fold in cilantro right before serving. Warm tortillas on the stovetop. Serve with avocado, limes, and your favorite salsa.</div>
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<b>bacon recipe source: Ariana, <a href="https://mexicraverecipes.com/">Mexicrave</a>, May 25, 2014</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com8tag:blogger.com,1999:blog-12766780.post-37406044526169740232016-08-02T00:06:00.000-07:002016-08-02T00:06:03.484-07:003998. APPLE BROWN BETTY with MAPLE-BACON FROZEN CUSTARD<div class="p1">
<i>Yield: One 9 x 9-inch Brown Betty, about 10 servings</i></div>
<br />
<br />
<b>Maple–Bacon Frozen Custard</b>:<br />
<div class="p1">
3 slices bacon</div>
<div class="p1">
1/4 cup brown sugar</div>
<div class="p1">
1/4 cup maple syrup</div>
<div class="p1">
1 tablespoon water</div>
<div class="p1">
5 egg yolks</div>
<div class="p1">
1/4 cup granulated sugar</div>
<div class="p1">
1 cup heavy cream</div>
<div class="p1">
1 cup half and half cream</div>
<div class="p1">
1 tablespoon bourbon</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>Apple Brown Betty</b>:</div>
<div class="p1">
1/2 cup granulated sugar, divided</div>
<div class="p1">
1 tablespoon lemon juice</div>
<div class="p1">
1/2 tablespoon all-purpose flour</div>
<div class="p1">
1/2 teaspoon lemon zest</div>
<div class="p1">
Pinch cinnamon</div>
<div class="p1">
Pinch nutmeg</div>
<div class="p1">
Pinch cloves</div>
<div class="p1">
6 tart apples (such as King David), peeled, cored, and sliced 1/4-inch thick</div>
<div class="p1">
1 cup panko bread crumbs</div>
<div class="p1">
1/4 cup grated aged cheddar cheese</div>
<div class="p1">
1 tablespoon unsalted melted butter</div>
<div class="p1">
Butter at room temperature for prepping the cake pan</div>
<div class="p1">
<br /></div>
<div class="p1">
To make the frozen custard, preheat the oven to 350ºF. Lay the bacon on a sheet tray and bake for 15 to 20 minutes until crispy. Drain the bacon on a rack or paper towels and let cool. Chop very finely and set aside.</div>
<div class="p1">
<br /></div>
<div class="p1">
Place the brown sugar, maple syrup, and water in a small saucepan and heat to 250ºF. Remove from the heat and add the chopped bacon. Stir quickly to combine, then pour onto silpat or cookie sheet covered with wax paper. Let cool. (This will take about 20 minutes.) When the mixture has cooled and hardened, break into pieces and store in an airtight container.</div>
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<br /></div>
<div class="p1">
In a large mixing bowl, whisk together the egg yolks and granulated sugar. Combine the heavy cream, half and half, and bourbon in a small sauce pot and heat over medium heat until just beginning to bubble. Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the pot and cook over very low heat, stirring constantly until the mixture coats the back of a spoon, about 5 minutes. Immediately remove from the heat and strain through a fine-mesh strainer. Allow the mixture to cool in the refrigerator overnight. Process the custard in an ice cream machine according to manufacturer’s instructions. Mix in the pieces of candied bacon. Store in the freezer until needed.</div>
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<br /></div>
<div class="p1">
To prepare the Brown Betty, preheat the oven to 325ºF. Mix together 1/4 cup of the sugar, lemon juice, flour, lemon zest, cinnamon, nutmeg, and cloves in a large mixing bowl. Add the apple slices and toss to coat. In a separate bowl, mix together the panko, cheese, melted butter, and remaining sugar.</div>
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<br /></div>
<div class="p1">
Grease a 9 x 9-inch pan with butter. Make a one-inch-thick layer of apple slices on the bottom of the pan. Sprinkle with the bread crumb mixture. Add another layer of apple slices and top with the remaining bread crumbs. Bake for 45 minutes or until brown and bubbly.</div>
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<br /></div>
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To serve, scoop out individual portions of the Brown Betty and place on serving plates. Top each serving with a scoop of maple–bacon frozen custard.</div>
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<b>bacon recipe source: <a href="https://www.jamesbeard.org/chef/tory-miller">Tory Miller</a>, L’Etoile, Madison, WI; <a href="https://www.jamesbeard.org/">James Beard Foundation</a></b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com1tag:blogger.com,1999:blog-12766780.post-66792385474980383352016-08-01T00:02:00.000-07:002016-08-01T00:02:00.193-07:003997. MAPLE BACON CREME BRULEE<b>Maple Crème Brulée</b><br />
<div class="p1">
5 egg yolks</div>
<div class="p1">
1/3 cup pure maple syrup</div>
<div class="p1">
2 cups whipping cream (35%)</div>
<div class="p1">
1/4 cup maple sugar (for the brulée)</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>Maple Candied Bacon</b></div>
<div class="p1">
6 slices thick cut bacon</div>
<div class="p1">
2/3 cup pure maple syrup</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>Maple Crème Brulée</b></div>
<div class="p1">
<br /></div>
<div class="p1">
Preheat oven to 300ºF.</div>
<div class="p1">
<br /></div>
<div class="p1">
In a large bowl, whisk together egg yolks and maple syrup until the mixture is thick and pale yellow. Add cream and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.</div>
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<br /></div>
<div class="p1">
Divide mixture among 5 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.</div>
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<br /></div>
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When ready to serve, sprinkle about 2 teaspoons of maple sugar over each custard. For best results, use a small, hand-held torch to melt sugar.</div>
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<br /></div>
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Top with Maple Bacon.</div>
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<br /></div>
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<b>Maple Candied Bacon</b></div>
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<br /></div>
<div class="p1">
Arrange bacon in a 9-by-13-inch baking dish. Bake in a 400ºF degree oven for 15 minutes. Remove from oven; drain fat.</div>
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<br /></div>
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Reduce oven temperature to 350ºF degrees. Pour maple syrup over bacon; flip to coat. Bake, flipping bacon and rotating pan halfway through, until bacon is golden brown and syrup is thick, about 35 minutes. (Keep a close eye on it for the last 10 minutes.)</div>
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<br /></div>
Transfer bacon to parchment using tongs. Let cool to harden.<br />
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<b>bacon recipe source: <a href="https://rubyreduction.com/">Ruby Reduction</a>, May 14, 2012</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com2tag:blogger.com,1999:blog-12766780.post-2231344021528806162016-07-31T00:34:00.000-07:002016-07-31T00:34:01.246-07:003996. DIRTY CHAYOTE and RICE SOUP with BACON<i>Serves: 4</i><br />
<br />
<br />
1T toasted sesame oil<br />
<div class="p1">
2 small-medium chayote squash, peeled and cubed (about 1″)</div>
<div class="p1">
1/4 lb good bacon, diced</div>
<div class="p1">
1 medium onion, diced</div>
<div class="p1">
4 cups chicken stock</div>
<div class="p1">
1 bay leaf</div>
<div class="p1">
1/2 cup uncooked quick-cook brown basmati rice</div>
<div class="p1">
sea salt, to taste</div>
<div class="p1">
<br /></div>
<div class="p1">
Add sesame oil and bacon to a cold Dutch oven or soup pot and heat on a medium high flame until bacon is rendered and crispy, stirring occasionally, about 5 minutes. Add onion and chayote and sweat veggies until onions become translucent, 5-7 mins, scraping up bacony bits from the pan as you go. Add stock, bay leaf and uncooked rice. Bring to a rolling boil; then cover, reduce heat to low and simmer for 30-35 mins or until chayote is very tender. Add salt to taste, if necessary.</div>
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<b>bacon recipe source: Emily Stoffel, <a href="http://thepigandquill.com/">The Pig + Quill</a> (<a href="https://twitter.com/thepigandquill">@thepigandquill</a>), December 20, 2012</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com3tag:blogger.com,1999:blog-12766780.post-15903909399800038152016-07-30T00:31:00.000-07:002016-07-30T00:31:03.810-07:003995. BACON and EGG YAKIUDON<i>serves 2</i><br />
<br />
<br />
4 slices bacon, cut into 1 inch slices<br />
<div class="p1">
1 brick frozen sanuki udon</div>
<div class="p1">
1 tablespoon soy sauce</div>
<div class="p1">
1 teaspoon dashi powder</div>
<div class="p1">
1 teaspoon sugar</div>
<div class="p1">
freshly ground black pepper to taste</div>
<div class="p1">
1 soft boiled egg, cut in half</div>
<div class="p1">
sliced green onions, to serve</div>
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<br /></div>
<div class="p1">
Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.</div>
<br />
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<br /></div>
<div class="p1">
Over medium heat, cook the bacon until crisp in a cast iron pan or heavy bottomed non-stick skillet. Drain off the majority of the fat and then add the drained udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes. Turn the heat off, taste and season with freshly ground pepper to taste. Garnish with the sliced green onions and soft boiled egg.</div>
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<b>bacon recipe source: <a href="http://iamafoodblog.com/">i am a food blog</a>, November 9, 2014</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com4tag:blogger.com,1999:blog-12766780.post-5029011349516783542016-07-29T00:26:00.000-07:002016-07-29T00:26:02.430-07:003994. MAPLE BACON MOCHI PANCAKE BITES<i>Makes around a 12-15 pancake bites, or one and a half pancake towers</i><br />
<br />
<br />
<b>For the pancake bites</b>:<br />
<div class="p1">
3/4 cup mochiko flour<br />
1/4 cup all purpose flour<br />
2 tbsp sugar<br />
1 1/2 tsp baking powder<br />
pinch of salt<br />
3/4 cup milk<br />
1 egg<br />
3 strips of thick cut bacon</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>For the maple glaze</b>:<br />
1/2 cup powdered sugar<br />
2 1/2 tbsp maple syrup<br />
1 tbsp milk (if needed)</div>
<br />
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<br /></div>
<div class="p1">
Cook the strips of bacon till crispy. Drain the excess oil, pat dry and let cool. Chop the bacon into very small pieces. Set aside.</div>
<div class="p1">
<br />
Whisk together the mochiko and all purpose flours, sugar, baking powder, and salt. In a separate bowl, lightly whisk the milk and egg. Add the wet ingredients to the dry ingredients and mix well. If desired, sprinkle a few tablespoons of the bacon bits into the batter.</div>
<div class="p1">
<br />
Heat a takoyaki pan over medium heat. Use a pastry brush to butter the pan. Pour the pancake batter into each hole, filling just to the top but not enough for the batter to overflow. The batter will rise, and some of the batter will spill a bit onto the sides around the hole. When the bites begin to bubble, use a wooden chopstick or skewer to test the doneness of the batter that spilled around the hole. If it feels hardened but still slightly tacky, use your skewers to flip the pancake bite over. Keep turning each bite in the pan until it is evenly golden brown. Transfer the bites to a plate and set aside.<br />
<br /></div>
<div class="p1">
In a small bowl, whisk the maple syrup into the powdered sugar, one tablespoon at a time. Pouring all the wet ingredients into the powdered sugar at once will cause the glaze to turn very runny. Once you have incorporated all the maple syrup, add in the milk if the mixture is still too thick.</div>
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<br />
For assembly, stack the pancake bites in a pyramid. I did this by placing 5 in a circle and adding one to the middle. Then add 3 more for the 2nd level, and one for the very top. Drizzle the pancake bites with the maple glaze and sprinkle the remaining bacon bits on top.</div>
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<b>bacon recipe source: Courtney, <a href="http://www.forktobelly.com/">Fork to Belly</a> (<a href="https://twitter.com/Cocobunniee">@Cocobunniee</a>), February 9, 2015</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com2tag:blogger.com,1999:blog-12766780.post-21627413086865973482016-07-28T00:21:00.000-07:002016-07-28T00:21:02.051-07:003993. BACON CHEESEBURGER POUTINE4 pounds of French fries<span class="s1"> </span>(about 8 cups) <br />
<div class="p2">
6 strips thick-cut bacon<br />
1 pound lean ground beef<br />
2 tablespoons olive oil<br />
1 tablespoon Worcestershire sauce<br />
1 tablespoon garlic powder<br />
1 tablespoon onion powder<br />
1 tablespoon paprika<br />
1 tablespoon dried parsley<br />
3 cups beef stock<br />
2 tablespoons butter<br />
2 tablespoons all-purpose flour<br />
2 cups white Cheddar cheese curd<br />
Salt<br />
Pepper</div>
<div class="p2">
<br /></div>
<div class="p2">
Start cooking French fries, however you have decided to make them, from scratch or store bought.</div>
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<br /></div>
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Place bacon in a frying pan and fry over medium heat until crispy, turning regularly. When bacon is done, transfer to a plate lined with paper towel and place paper towel over top to blot grease. Then cut into large chunks.</div>
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<br /></div>
<div class="p2">
Melt butter in a medium-sized saucepan over medium heat. Once melted, add all-purpose flour and whisk thoroughly until all lumps are removed. Cook for five minutes while the roux is bubbling. This will give the gravy a darker colour and will also cook out the raw flour. Slowly add the beef stock to the roux, whisking as you do to avoid lumps from forming. Once the stock has been added, reduce heat to medium-low and continue cooking, uncovered. You need to keep the gravy piping hot so it will melt the cheese.</div>
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<br /></div>
<div class="p2">
Place olive oil in a large frying pan set over medium-high heat. When hot, add the beef, Worcestershire sauce, garlic powder, onion powder, paprika, parsley, and salt and pepper to taste. Stir to thoroughly combine all ingredients and continue to cook until beef is completely browned. Taste, and adjust seasoning if necessary.</div>
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<br /></div>
<div class="p2">
To plate, set a large handful of French fries<span class="s1"> </span>on a plate or in a bowl. Spoon about 1 cup of beef over top of beef and some of the bacon over top. Top with cheese curds and then generously spoon gravy over top.</div>
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<b>bacon recipe source: <a href="http://www.katescuisine.com/">Kate's Cuisine</a>, September 5, 2015</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com2tag:blogger.com,1999:blog-12766780.post-41568995625915733672016-07-27T00:11:00.000-07:002016-07-27T11:50:20.072-07:003992. BACON HALLOUMI ROLLS with SAGE GREEN BEANS<i>serves 2</i><br />
<br />
<br />
200g halloumi cheese<br />
<div class="p1">
200g streaky bacon</div>
<div class="p1">
2 tbsp fresh chives, chopped</div>
<div class="p1">
200g green beans, ends chopped off</div>
<div class="p1">
1 1/2 tbsp flaked almonds</div>
<div class="p1">
2 leaves fresh sage</div>
<div class="p1">
1 clove garlic, peeled and cut in half</div>
<div class="p1">
butter (from your pantry)</div>
<div class="p1">
salt and pepper (from your pantry)</div>
<div class="p2">
<br /></div>
<div class="p1">
Heat oven to 200ºC (400ºF).</div>
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<br /></div>
<div class="p1">
Cut the halloumi into sticks – about 1.5 cm wide. Lay the bacon slices out on a board and scatter with chopped chives and freshly ground black pepper. Roll the bacon around the halloumi in a spiral to cover the halloumi stick. Place the halloumi rolls on a baking sheet and bake for 15 minutes until the bacon browns and begins to crisp.</div>
<div class="p1">
<br /></div>
<div class="p1">
Bring a saucepan of lightly salted water to the boil. Add beans and cook for 2 minutes. Once cooked, drain in a colander and rinse under cold water. Set aside.</div>
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<br /></div>
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Place a small pan on high heat and dry toast the almonds until lightly browned - about a minute. Toss often to make sure they don’t burn.</div>
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<br /></div>
<div class="p1">
Put a frying pan on medium to high heat. Add a few knobs of butter. When the butter has melted, add whole sage leaves and garlic and cook for about a minute. Now add the beans to the frying pan and mix through with the butter sauce. Scatter with the toasted almonds.</div>
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To serve, divide the beans between the plates and place halloumi rolls on top.<br />
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<b>bacon recipe source: <a href="http://www.dailydish.co.za/">DailyDish</a> (<a href="https://twitter.com/DailyDishForYou">@DailyDishForYou</a>), 13 Garnet Park, 6 Drill Avenue, Montague Gardens, Western Cape, South Africa, 7441</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com6tag:blogger.com,1999:blog-12766780.post-31436538116079260832016-07-26T00:06:00.000-07:002016-07-27T11:50:28.389-07:003991. ASPARAGUS, LEEK and BACON QUICHE<i>Yield: 6-8 servings</i><br />
<br />
<br />
1 unbaked 9-inch pie-crust<br />
<div class="p1">
6 oz asparagus, ends trimmed off</div>
<div class="p1">
1 leek</div>
<div class="p1">
3 slices bacon</div>
<div class="p1">
3 eggs</div>
<div class="p1">
5 oz freshly grated Monterey Jack cheese</div>
<div class="p1">
1 cup milk</div>
<div class="p1">
¼ tsp salt</div>
<div class="p1">
¼ tsp pepper</div>
<div class="p1">
<br /></div>
<div class="p1">
Preheat oven to 350 degrees.</div>
<div class="p1">
<br /></div>
<div class="p1">
Bring a large pot of water to a boil on the stove. Once boiling, drop in the asparagus and quickly blanch for 30 seconds until bright green. Quickly drain water and run cold water over asparagus. Set aside to cool.</div>
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<br /></div>
<div class="p1">
Fry bacon crisp in a cast-iron skillet over low/medium heat. Once crisp, remove from heat and set the bacon to drain on paper towels but do not toss the bacon grease! Crumble or chop bacon once cool.</div>
<div class="p1">
<br /></div>
<div class="p1">
Now, thoroughly wash the leek under cold running water. To do this most efficiently, peel off the first two layers and let water run all through. After washing, thinly slice the white part only of the leek.</div>
<div class="p1">
<br /></div>
<div class="p1">
Reheat your bacon-greased skillet over medium high heat then drop in the thinly sliced leek. Sauté for about five minutes, until leek is soft and translucent. Remove from heat.</div>
<div class="p1">
<br /></div>
<div class="p1">
In a medium bowl, whisk together the eggs, milk, salt, pepper, crumbled bacon and sautéed leeks. Prick crust all over with a fork, then sprinkle evenly with the cheese. Pour the milk and eggs mixture over the cheese.</div>
<div class="p1">
<br /></div>
<div class="p1">
Slice the blanched asparagus into 1 1/2" pieces on an angle and scatter over the cheese in the unbaked pie crust.</div>
<div class="p1">
<br /></div>
<div class="p1">
Carefully place filled quiche on a sheet tray and into the oven for 1 hour.</div>
<br />
<div class="p1">
After 1 hour, the quiche should be puffy and golden. Let cool completely before slicing.</div>
<div class="p1">
<br /></div>
<div class="p1">
<br /></div>
<div class="p1">
<b>bacon recipe source: <a href="http://www.pbs.org/food/fresh-tastes/asparagus-quiche/">Fresh Tastes</a>, <a href="http://www.pbs.org/food/">PBS Food</a> (<a href="https://twitter.com/pbsfood">@PBSFood</a>) </b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com2tag:blogger.com,1999:blog-12766780.post-68820081263420919042016-07-25T00:11:00.000-07:002016-07-27T11:50:37.311-07:003990. BOURBON BACON ROOT BEER FLOAT<i>yield: 2 cocktail floats</i><br />
<br />
<br />
3 slices thick-cut bacon<br />
<div class="p1">
1 Tbsp brown sugar</div>
<div class="p1">
3 oz bourbon</div>
<div class="p1">
1 ½ cups root beer</div>
<div class="p1">
2/3 cup vanilla ice cream</div>
<div class="p1">
<br /></div>
<div class="p1">
Preheat oven to 375 degrees. Line a rimmed baking sheet and lay the slices of bacon on it. Cook bacon for 15 minutes and then remove from oven. Sprinkle the slices of bacon evenly with brown sugar and cook for an additional 5 minutes until crunchy. Remove from oven to cool.</div>
<div class="p1">
<br /></div>
<div class="p1">
Once the bacon is cool, chop into tiny pieces (almost like bacon sprinkles!). Set aside.</div>
<br />
<div class="p1">
In a large measuring cup with a spout, add bourbon and root beer and stir to combine; set aside. Evenly divide the ice cream between two tall glasses. Fill each glass with half of the bourbon and root beer mixture. Sprinkle with the candied bacon bits and enjoy!</div>
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<br /></div>
<div class="p1">
<br /></div>
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<b>bacon recipe source: Meghan, <a href="http://www.cakenknife.com/">Cake 'n Knife</a> (<a href="https://twitter.com/cakenknife">@cakenknife</a>), February 12, 2014</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com1tag:blogger.com,1999:blog-12766780.post-60135622010522043952016-07-24T00:07:00.000-07:002016-07-24T00:07:04.417-07:003989. SEARED SCALLOPS with CREAMY BACON GRITS<i>Makes 4 servings</i><br />
<br />
<br />
1-1/2 lbs dry sea scallops<br />
<div class="p1">
1/2 teaspoon salt</div>
<div class="p1">
1/4 teaspoon sweet paprika</div>
<div class="p1">
1/8 teaspoon freshly ground black pepper</div>
<div class="p1">
1/8 teaspoon sugar</div>
<div class="p1">
1 tablespoon butter</div>
<div class="p1">
1 tablespoon fresh parsley, finely chopped</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>For the grits</b>:</div>
<div class="p1">
1/4 lb thick-cut bacon, cut into 1/4-inch pieces</div>
<div class="p1">
1/2 cup sweet onion, finely chopped</div>
<div class="p1">
4-1/2 cups low-sodium chicken broth</div>
<div class="p1">
1-1/2 cups white (or yellow) corn grits</div>
<div class="p1">
1-1/2 cups corn kernels (about 3 ears fresh corn)</div>
<div class="p1">
Salt and freshly ground black pepper</div>
<div class="p1">
<br />
Fry the bacon in a large skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate, drain all but 2 teaspoons of fat from the pan and reserve the remainder for later use.</div>
<div class="p1">
<br /></div>
<div class="p1">
Reduce the heat to medium and add the onion. Sauté until soft and just starting to turn golden. Remove the pan from the heat and set aside.</div>
<div class="p1">
<br /></div>
<div class="p1">
Bring the chicken broth to a boil in a large saucepan. Stir in the grits and immediately reduce the heat to medium-low. Cook, stirring continually, until the liquid is absorbed and the grits are tender, 4 to 5 minutes.</div>
<div class="p1">
<br /></div>
<div class="p1">
Add the butter, reserved bacon, sautéed onion and corn. Combine well and season to taste with salt and pepper. Cover and set aside to keep warm.</div>
<div class="p1">
<br /></div>
<div class="p1">
Note: Grits will stiffen up a bit as they sit, so you may want to stir in a little warm milk or water just before serving to restore the creamy texture.</div>
<div class="p1">
<br /></div>
<div class="p1">
Pat the scallops dry with paper towels and arrange them in a single layer on a large plate. Combine the salt, sweet paprika, black pepper and sugar in a small bowl. Sprinkle the mixture lightly over the scallops, turn and repeat on the second side.</div>
<div class="p1">
<br /></div>
<div class="p1">
Wipe out the pan you cooked the bacon in and heat the butter along with about 1 tablespoon of the reserved bacon fat over medium-high heat. Add the scallops in a single layer and sear until they develop a pale golden crust on the outside, a maximum of 1-1/2 minutes per side.</div>
<div class="p1">
<br /></div>
<div class="p1">
Scallops need about 3/4-inch of space between them in order to sear properly, so if the pan seems overcrowded, cook them in 2 batches.</div>
<div class="p1">
<br /></div>
<div class="p1">
Transfer the cooked scallops to a plate and cover loosely with foil to keep warm. Reserve the pan juices for serving.</div>
<div class="p1">
<br /></div>
<div class="p1">
To serve, plate individual portions of grits, top with scallops and spoon some of the pan juices over all. Garnish with a sprinkling of chopped parsley and serve immediately.</div>
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<br /></div>
<div class="p1">
<br /></div>
<div class="p1">
<b>bacon recipe source: <a href="http://www.mygourmetconnection.com/about-us.php">Lynne Webb</a>, <a href="http://www.mygourmetconnection.com/">MyGourmetConnection</a> (<a href="https://twitter.com/gourmetconnect">@gourmetconnect</a>) </b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0tag:blogger.com,1999:blog-12766780.post-21125263094161539282016-07-23T00:02:00.000-07:002016-07-23T00:02:03.930-07:003988. CABBAGE with BACON and ROOTS<i>Serves 6</i><br />
<br />
<br />
large knob of butter<br />
100g smoked streaky bacon, cut into small pieces<br />
1 garlic clove, finely chopped<br />
few thyme sprigs<br />
1 celeriac, cut into batons<br />
2 carrots, cut into batons<br />
1 Savoy cabbage, shredded<br />
small glass (125ml) white wine<br />
<br />
In a large pan melt the butter. Add the bacon and sizzle for 5 mins until golden. Add the garlic and thyme to the pan and stir for 1 min. Take the pan off the heat, remove the bacon mixture and reserve.<br />
<br />
<div class="p1">
Add the celeriac and carrot batons into the now empty pan with a little of the bacon-flavoured butter. Gently cook for 10 mins until soft, then add the cabbage and cook for 5 mins until it starts to soften. Add the bacon and garlic back to the pan, then add the white wine. Allow the wine to evaporate for a few mins then season the mixture and serve. This can be made ahead and left in the pan, then reheated.</div>
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<br /></div>
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<br /></div>
<div class="p1">
<b>bacon recipe source: Matt Tebbutt, <a href="http://www.bbcgoodfood.com/"><i>Good Food </i>Magazine</a>, February 2010</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com3tag:blogger.com,1999:blog-12766780.post-25752845261440702032016-07-22T00:57:00.000-07:002016-07-22T00:57:02.020-07:003987. SWEET POTATO, BACON, EGG BREAKFAST SKILLET<i>Serves: 4</i><br />
<br />
<br />
1.5 lbs multi colored sweet potatoes, diced<br />
<div class="p1">
1 lb smoked bacon</div>
<div class="p1">
2T ghee</div>
<div class="p1">
1-2T chipotle seasoning</div>
<div class="p1">
4 eggs</div>
<div class="p1">
<br /></div>
<div class="p1">
Place bacon on baking sheet and put in oven at 425*F for approx 15-20 min. Set aside in paper towels. Meanwhile, heat a cast iron skillet over med-high with ghee and add diced the potatoes. Season with chipotle seasoning. When potatoes can be softly pierced with a fork, approx 10-15 min, add in half of your cooked bacon, chopped, and crack 4 eggs over top. Cook on stove or in oven until egg whites are set. You may put a lid on to help steam. Sprinkle more chipotle.</div>
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<br /></div>
<div class="p1">
<br /></div>
<div class="p1">
<b>bacon recipe source: Natasha Gildea, <a href="http://www.thefeistykitchen.com/">The Feisty Kitchen</a> (<a href="https://twitter.com/FeistyKitchen">@FeistyKitchen</a>)</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0tag:blogger.com,1999:blog-12766780.post-2643118068804087812016-07-21T00:52:00.000-07:002016-07-22T15:23:56.574-07:003986. CHIPOTLE BACON SLIDERS (GLUTEN & GRAIN FREE)<i>Serves: 9 small burgers</i><br />
<br />
<br />
1 large yellow onion, sliced into thin rounds<br />
<div class="p1">
2 TBS butter, ghee, or coconut oil</div>
<div class="p1">
1 pound ground meat</div>
<div class="p1">
4 strips of precooked bacon</div>
<div class="p1">
1 tsp unrefined salt</div>
<div class="p1">
½ tsp chipotle chili powder</div>
<div class="p1">
½ tsp chili powder</div>
<div class="p1">
1 tsp cumin powder</div>
<div class="p1">
1 TBS butter, ghee, or coconut oil for cooking burgers</div>
<div class="p1">
1 avocado</div>
<div class="p1">
lime juice</div>
<div class="p1">
unrefined sea salt</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>OPTIONAL</b>:</div>
<div class="p1">
a few dashes of your favorite hot sauce</div>
<div class="p1">
lettuce for garnish</div>
<div class="p1">
<b><br /></b></div>
<div class="p1">
<b>TO MAKE CARAMELIZED ONIONS</b>: Melt the ghee, butter, or coconut oil on medium heat. Add onion rounds and saute slowly until golden brown. Push the onions around a bit to make sure they cook evenly. You can add a tablespoon of water if they begin to stick to pan. Mine usually take 20-25 minutes.</div>
<div class="p1">
<br /></div>
<div class="p1">
Mash together avocado, lime, and salt in a small bowl. Add optional hot sauce for some heat. Set aside.</div>
<div class="p1">
<br /></div>
<div class="p1">
Combine ground meat, chopped bacon, salt, and spices in a medium bowl. Mix to combine. Form into 9 small patties.</div>
<div class="p1">
<br /></div>
<div class="p1">
Heat 1 TBS of fat of choice in skillet on medium to medium high heat. Cook patties 4-5 minutes on each side, or until cooked the way you like it.</div>
<br />
<div class="p1">
Serve over a bed of fresh lettuce. Top with caramelized onions and avocado.</div>
<div class="p1">
<br /></div>
<div class="p1">
<br /></div>
<div class="p1">
<b>bacon recipe source: Katja Heino, <a href="http://www.savorylotus.com/">Savory Lotus</a></b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com2tag:blogger.com,1999:blog-12766780.post-46146673433081029712016-07-20T00:47:00.000-07:002016-07-20T00:47:07.463-07:003985. BACON and EGG POTATO SKINS4 eggs<br />
<div class="p1">
2 potatoes</div>
<div class="p1">
2 pieces bacon</div>
<div class="p1">
4 small rectangular slivers of cheese (to fit into the potatoes)</div>
<div class="p1">
Salt & Pepper</div>
<div class="p1">
Olive Oil</div>
<div class="p1">
Parsley or cilantro to garnish</div>
<div class="p1">
Optional toppings: chili flakes, salsa, avocado</div>
<div class="p1">
<br /></div>
<div class="p1">
Preheat oven to 375 degrees. Microwave the 2 potatoes till cooked and cut them in half. Scoop out the insides of the potatoes - making little "potato boats" in the process. Add a sliver of cheese in each potato half and place potatoes on a baking tray. Brush potatoes with olive oil. Break an egg into each potato half and bake for 18-20 minutes. Cook strips of bacon and drain well on paper towels. Take the eggs out of the oven - making sure the whites are set. Sprinkle the potato skins with bacon and salt and pepper and parsley and chili flakes; avocados and salsa would make some super tasty toppings too.</div>
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<br /></div>
<div class="p1">
<br /></div>
<div class="p1">
<b>bacon recipe source: Shashi, <a href="http://runninsrilankan.com/">Runnin Srilankan</a> (<a href="https://twitter.com/RunninSriLankan">@RunninSriLankan</a>), June 10, 2015</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0tag:blogger.com,1999:blog-12766780.post-49028883505269923942016-07-19T00:28:00.000-07:002016-07-22T15:25:24.725-07:003984. BACON WAFFLES with PEANUT BUTTER-HONEY GLAZE<i>Makes 8 - 4" waffles</i><br />
<br />
<br />
<b>WAFFLES</b>:<br />
<div class="p1">
1 Package Bacon (about 10 slices)</div>
<div class="p1">
2 Eggs, separated</div>
<div class="p1">
1½ cups Buttermilk</div>
<div class="p1">
2 Tablespoons melted Butter, cooled</div>
<div class="p1">
1 cup All-purpose Flour</div>
<div class="p1">
1 Tablespoon Yellow Cornmeal</div>
<div class="p1">
1 teaspoon Granulated Sugar</div>
<div class="p1">
1 teaspoon Baking Powder</div>
<div class="p1">
½ teaspoon Baking Soda</div>
<div class="p1">
½ teaspoon Salt</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>GLAZE</b>:</div>
<div class="p1">
¾ cup Honey</div>
<div class="p1">
¼ cup Creamy Peanut Butter</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>WAFFLES</b>: Cook bacon according to directions on the package. Once it's cooked & slightly cooled, crumble or chop into bite sized pieces (about ½").</div>
<div class="p1">
<br /></div>
<div class="p1">
Beat egg yokes, buttermilk and butter together in a large bowl. Set aside.</div>
<div class="p1">
<br /></div>
<div class="p1">
Combine flour, cornmeal, sugar, baking powder, baking soda and salt together in a medium bowl. Gently add dry ingredients into the wet, mixing until just combined (do not over mix, there will be lumps).</div>
<div class="p1">
<br /></div>
<div class="p1">
Beat egg whites with an electric mixer until stiff peaks (if you turn the bowl upside-down, they should stay put). Gently fold bacon pieces (leaving some aside for garnish) and egg whites into batter until just combined (there can still be lumps in the batter).</div>
<div class="p1">
<br /></div>
<div class="p1">
Preheat the oven to 200 degrees F. Then preheat your waffle maker & follow the waffle maker instructions to cook, as each one is different. Pour the appropriate amount of batter into preheated waffle maker and cook until golden. After the first batch is done, place them on a rack or cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish the rest and then make the glaze. Don't stack the cooked waffles or they'll lose their crispness (unless you plan on re-heating them in the oven).</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>GLAZE</b>: Combine honey and peanut butter together in a small bowl. Microwave for about 20 seconds and stir (if it's not warm enough, microwave it again for 10-15 seconds at a time, checking and stirring it each time).</div>
<div class="p1">
<br /></div>
Whisk until smooth and pourable (you can add more honey or maple syrup also). Top waffles with glaze.<br />
<div class="p1">
<br /></div>
<div class="p1">
<br /></div>
<div class="p1">
<b>bacon recipe source: <a href="http://theblondebuckeye.com/">The Blonde Buckeye</a>, September 18, 2013</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com2tag:blogger.com,1999:blog-12766780.post-13485395732250078692016-07-18T00:23:00.000-07:002016-07-22T15:25:40.762-07:003983. MAPLE and CANDIED BACON BLONDE BROWNIES<i>Makes 1–8 brownies, depending on how you cut them</i><br />
<br />
<br />
2 1/4 cups blanched almond flour<br />
<div class="p1">
1 cup (6oz) maple granulated maple sugar<br />
1/4 teaspoon baking soda<br />
1/3 teaspoon salt<br />
2 large eggs<br />
1/2 cup sustainable palm shortening<span class="s1"> </span>or ghee<span class="s1"><br />
</span>1 tablespoon vanilla extract<br />
1/4 cup pecans, finely chopped</div>
<div class="p1">
3-4 pieces of bacon<br />
About 1/3 cup maple syrup</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>For the candied bacon</b>: Make the candied bacon before starting the brownies as it will need to cool down before breaking it up into tiny pieces for the topping.</div>
<div class="p1">
<br /></div>
<div class="p1">
Preheat the oven to 375 degrees</div>
<div class="p1">
<br /></div>
<div class="p1">
On a parchment paper lined rimmed cookie sheet, lay out the strips of bacon. You want the rim so that your bacon grease doesn’t run down into oven and start a grease fire.</div>
<div class="p1">
<br /></div>
<div class="p1">
Using a pastry brush, sweep a generous amount of maple syrup over each piece of bacon. You could also sprinkle maple sugar instead of using syrup, but I find that it takes less syrup and it goes on smoother and faster.</div>
<div class="p1">
<br /></div>
<div class="p1">
Bake in the preheated oven for about 10 minutes. Remove the baking sheet from oven and flip the bacon over. Brush the other side with maple syrup and return to the oven for another 8-10 minutes or until dark and caramel-y. Watch the bacon closely toward the end, it burns fast. Times will vary from oven-to-oven. For best results use an oven thermometer.</div>
<div class="p1">
<br /></div>
<div class="p1">
Remove from oven and cool.</div>
<div class="p1">
<br /></div>
<div class="p1">
Cut or break the bacon into small pieces. If they are too large the brownies will be difficult to cut later.</div>
<div class="p1">
<br /></div>
<div class="p1">
<b>For the brownies</b>:</div>
<div class="p1">
<br /></div>
<div class="p1">
Grease and line a 8×8 inch cake pan with parchment paper, leaving flaps on two sides of the pan for easy brownie removal. You don’t have to lay parchment paper both ways, just one set of flaps will suffice.</div>
<div class="p1">
<br /></div>
<div class="p1">
In a blender or coffee/herb grinder, pulse the maple sugar a few times to make it a finer grind.</div>
<div class="p1">
<br /></div>
<div class="p1">
Using a small sauce pan over medium heat, melt the palm shortening/ghee till it just becomes liquid. You don’t want it to be hot, just liquid. Remove from heat and let cool.</div>
<div class="p1">
<br /></div>
<div class="p1">
While the fat is cooling, combine the almond flour, sugar, baking soda and salt in a large bowl. Now add the eggs and vanilla extract to the liquid shortening/ghee and lightly beat together.</div>
<div class="p1">
<br /></div>
<div class="p1">
Combine the egg/fat mixture with the almond flour mixture, mixing till combined and there are no lumps in the batter. Transfer the batter to the prepared cake pan and smooth the batter out as best as you can.</div>
<div class="p1">
<br /></div>
<div class="p1">
Sprinkle the bacon and pecan pieces evenly over the top of the batter and bake for 22-25 minutes.</div>
<br />
<div class="p1">
When they’re finished cooking, remove the pan and allow the brownies to cool. Slice into squares.</div>
<div class="p1">
<br /></div>
<div class="p1">
<br /></div>
<div class="p1">
<b>bacon recipe source: Jenni Hulet, <a href="http://theurbanposer.com/">The Urban Poser</a> (<a href="https://twitter.com/theurbanposer">@TheUrbanPoser</a>), June 21, 2013</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0tag:blogger.com,1999:blog-12766780.post-47262773221090503582016-07-17T00:18:00.000-07:002016-07-22T15:25:54.946-07:003982. BEER and BACON CHEESE DIP<i>Approximately 16 servings</i><br />
<br />
<br />
2 (8-ounce) packages cream cheese, softened<br />
<div class="p1">
⅓ cup beer</div>
<div class="p1">
1 (1-ounce) package ranch salad dressing mix</div>
<div class="p1">
2 cups shredded sharp cheddar cheese</div>
<div class="p1">
¾ cup fully cooked bacon pieces</div>
<div class="p1">
Pretzels</div>
<br />
<div class="p1">
In a mixing bowl, beat cream cheese, beer and ranch dressing mix until well incorporated. Add cheddar cheese and bacon pieces and stir well with a large spoon to combine. Serve with pretzels.</div>
<div class="p1">
<br /></div>
<div class="p1">
<br /></div>
<div class="p1">
<b>bacon recipe source: Amy Brinkley, <a href="http://theblondcook.com/">The Blond Cook</a> (<a href="https://twitter.com/theblondcook">@theblondcook</a>), January 10, 2016</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0tag:blogger.com,1999:blog-12766780.post-44046765094555618452016-07-16T00:24:00.000-07:002016-07-16T00:24:08.655-07:003981. BAKED EGGS with BACON-BRAISED BLACK-EYED PEAS<i>Serves 4</i><br />
<br />
<br />
2 cup black-eyed peas<br />
<div class="p1">
3 slices applewood-smoked bacon cut into 1/2-inch pieces</div>
<div class="p1">
1 small diced yellow onion</div>
<div class="p1">
1 cup salsa</div>
<div class="p1">
1/2 cup chicken broth (low-sodium)</div>
<div class="p1">
4 large eggs</div>
<div class="p1">
2 tbsp parsley freshly chopped for garnish</div>
<div class="p1">
hot sauce for garnish</div>
<div class="p1">
<br /></div>
<div class="p1">
Bring a medium sized pot of water to a boil and season with salt. Add the fresh black-eyed peas and boil for 10 minutes, or until just tender. Drain and discard the water.</div>
<div class="p1">
<br /></div>
<div class="p1">
In a medium-sized sauté pan, cook the bacon over medium heat until the fat has rendered and the bacon is just crisp.</div>
<div class="p1">
<br /></div>
<div class="p1">
Remove the bacon pieces from the pan and add the onion to the bacon fat. Sauté the onion until tender and caramelized, about 10 minutes, stirring often.</div>
<div class="p1">
<br /></div>
<div class="p1">
Add the cooked black-eyed peas and sauté for 3 minutes more. Add the salsa to the pan along with the chicken broth and stir in the cooked bacon. Reduce the heat to a simmer and cook for 10 minutes, uncovered, to meld the flavors.</div>
<div class="p1">
<br /></div>
<div class="p1">
Preheat the oven to 375°.</div>
<div class="p1">
<br /></div>
<div class="p1">
Coat 4 gratin dishes with cooking spray. Divide the black-eyed pea mixture evenly among dishes and make a small indentation in the center for the egg to rest in.</div>
<div class="p1">
<br /></div>
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Crack 1 egg into a small bowl and gently pour it into a gratin dish. Repeat with the remaining eggs.</div>
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<br /></div>
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Place the gratin dishes on a baking sheet and tent the baking sheet with foil. Bake until the egg whites are cooked through, about 10 to 15 minutes. Serve garnished with parsley and hot sauce, for those that like it hot.</div>
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<br /></div>
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<b>bacon recipe source: <a href="http://www.lavictoria.com/">La Victoria</a> (<a href="https://twitter.com/lavictoriabrand">@LAVICTORIAbrand</a>), MegaMex Foods, LLC, Consumer Response, 1 Hormel Place, Austin, MN 55912</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com1tag:blogger.com,1999:blog-12766780.post-65732574572505450392016-07-15T00:20:00.000-07:002016-07-15T00:20:01.045-07:003980. CURRY CARROT SOUP with CANDIED DOUBLE SMOKED BACON GARNISH<i>Serves up 8.</i><br />
<br />
<br />
<b>Curry Carrot Soup</b><br />
2 tbsp butter<br />
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1 med size sweet onions cut in chunks</div>
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½ cup celery preferably the heart with leaves cut in chunks</div>
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5 pound peeled carrots cut in chunks</div>
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2 bay leaves</div>
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1 tbsp dijon</div>
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1 cup white wine</div>
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1 tbsp coarse sea salt</div>
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1 tbsp pepper</div>
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2 tbsp curry powder</div>
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4 cups vegetable stock</div>
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water (just to cover vegetables)</div>
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2 cups 35% cream</div>
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<br /></div>
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<b>Candied Double Smoked Bacon</b></div>
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2 oz. minced red onions</div>
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1 pound bacon</div>
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¼ cup maple syrup</div>
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<br /></div>
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<b>Curry Carrot Soup </b></div>
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<br /></div>
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In a medium size pot melt the butter and sauté the onions and celery for 3 to 4 minutes; deglaze with white wine.</div>
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<br /></div>
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Add the carrots, vegetable stock, bay leafs, Dijon, salt, pepper, curry powder and add water to cover vegetables.</div>
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<br /></div>
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Bring to a boil; then simmer all ingredients till soft. Approximately 45 minutes.</div>
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<br /></div>
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Remove 2 bay leafs.</div>
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<br /></div>
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Puree in a blender till smooth consistency and finish with the cream.</div>
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<br /></div>
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<b>Candied Double Smoked Bacon</b></div>
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<br /></div>
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Cut 1 pound bacon in lardon; ½ inch squares and sauté them in a frying pan on high heat; let sit till they start to brown then turn on all four sides.</div>
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<br /></div>
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Place the cooked lardon on paper towel to absorb the grease, wipe your pan dry then bring the bacon back to the pan.</div>
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<br /></div>
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Once they start to heat up again pour ¼ cup maple syrup and bring to a boil; then let reduce slowly so it coats each peace.</div>
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<br /></div>
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Let cool on parchment paper. Use as a garnish for the soup.</div>
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<br /></div>
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<br /></div>
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<b>bacon recipe source: <a href="http://www.kiltedchef.ca/">The Kilted Chef Alain Bosse</a>, <a href="http://novascotia.com/">NovaScotia.com</a></b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0tag:blogger.com,1999:blog-12766780.post-12989262040723147382016-07-14T00:08:00.000-07:002016-07-14T00:08:10.373-07:003979. SPINACH SALAD with MUSTARD CURRY VINAIGRETTE and BACON1 – 10 Oz. Package Washed Baby Spinach<br />
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1 Recipe Candied Pecans (<b>recipe below</b>)</div>
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1 Recipe Mustard Curry Vinaigrette (<b>recipe below</b>)</div>
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12 Strips Bacon</div>
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<br /></div>
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Fry the bacon until crisp and lay it out on a paper towel. Pat the excess fat with more paper towels. Keep in a warm place until ready to serve.</div>
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<br /></div>
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Place the spinach attractively and evenly onto salad bowls. Top the salad with salad dressing, to taste. Sprinkle the candied pecans evenly over the salads. Cross two pieces of warm bacon on top of each of the salads. Serve while bacon is still warm.</div>
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<br /></div>
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<b>CANDIED PECANS</b></div>
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1 Cup Pecan Halves</div>
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¼ Cup Brown Sugar</div>
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1 tsp. Butter</div>
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<br /></div>
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Heat the brown sugar and butter until it is very hot and starts to bubble. Add in the pecans. Shake and toss the pecans in the sugar mixture until coated evenly and most of the mixture has disappeared. Pour the nuts onto a buttered piece of parchment. Separate the nuts with a spoon while they are still very hot.</div>
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<br /></div>
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<b>MUSTARD CURRY VINAIGRETTE</b></div>
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1 tsp. Dry Mustard</div>
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2 tsp. Dijon Style Mustard</div>
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1 Tbsp. Honey</div>
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1 Tbsp. Water</div>
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1 Tbsp. Madras Curry Powder</div>
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⅓ Cup Red Wine Vinegar</div>
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⅔ Cup Olive Oil</div>
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<br /></div>
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Whisk together the dry mustard, dijon mustard, honey, curry powder and water. Whisk the red wine into the mixture. Whisk the olive oil into the mixture.</div>
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<br /></div>
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<br /></div>
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<b>bacon recipe source: <a href="http://www.euphemiahaye.com/">Euphemia Haye Restaurant & Haye Loft</a> (<a href="https://twitter.com/EuphemiaHaye">@EuphemiaHaye</a>), 5540 Gulf of Mexico Drive, Longboat Key, Florida 34228</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0tag:blogger.com,1999:blog-12766780.post-80745885483760299852016-07-13T00:45:00.000-07:002016-07-22T15:26:17.661-07:003978. CHOCOLATE COVERED BACON CHOCOLATE KISS COOKIES<i>makes about 40</i><br />
<br />
<br />
1/2 pound unsalted butter, browned<br />
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2/3 cups granulated sugar</div>
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1/2 cup light brown sugar, packed</div>
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pinch salt</div>
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1 tablespoon vanilla extract</div>
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2 large eggs</div>
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2 1/2 cups All Purpose flour</div>
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2 teaspoons baking soda</div>
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12 pieces Chocolate Covered Bacon, chopped (<b>see</b> <b>note</b>)</div>
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1 1/2 cups semi-sweet chocolate chips</div>
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40 unwrapped Hershey’s<span class="s1"> </span>Kisses</div>
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<br /></div>
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Preheat oven to 325. Line 2 baking sheets with a SilPat or parchment paper.</div>
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<br /></div>
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In the bowl of a stand mixer, beat the browned butter for 3 minutes to cool, then beat butter with the sugars, salt, and vanilla, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl after each addition.</div>
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<br /></div>
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In a separate bowl, whisk the flour and baking soda. Add to the other ingredients on low speed, until just combined. Stir in the bacon and chocolate by hand. Chill dough for 10 minutes.</div>
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<br /></div>
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Portion out the cookies onto the baking sheets, roughly 12 cookies per sheet (I used a cookie scoop). Cookies will spread a bit, but not much. Allow 1-2 inches between cookies.</div>
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<br /></div>
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Bake for 12 minutes, or until lightly browned around the edges. Remove and press a Hershey Kiss into the center. Return to oven for 2 minutes. They will likely not LOOK done, but they will be. Remove from oven and cool for 2-3 minutes on the pan, then remove to a cooling rack to cool completely. Store in an air-tight container.</div>
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<br /></div>
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Serve and enjoy!</div>
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<br /></div>
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<b>Notes</b>:</div>
<br />
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These cookies appear undone at 14 minutes, but will be very light brown on the edges. They are done! Do not overbake.</div>
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<br /></div>
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To make chocolate covered bacon, you really only need two things: chocolate, and, um, bacon.</div>
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<br /></div>
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</div>
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You can either use pre-cooked, store-bought bacon (that’s the easiest), or, you can bake the bacon until crispy, let it cool, and then pat the excess grease off of it. From there, simply melt some dark chocolate and spoon it on to the bacon, thoroughly coating it. Allow it to dry, and voila – chocolate covered bacon.</div>
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<br /></div>
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<br /></div>
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<b>bacon recipe source: Susan Whetzel, <a href="http://doughmesstic.com/">DoughMessTic.com</a> (<a href="https://twitter.com/doughmesstic">@doughmesstic</a>), February 18, 2013</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0tag:blogger.com,1999:blog-12766780.post-18590092291056657452016-07-12T00:36:00.000-07:002016-07-12T00:36:00.238-07:003977. CLAM CHOWDER with BACON and CROUTONS
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<i>Yields 6 servings</i></div>
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<br /></div>
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<br /></div>
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1/4 cup (60 mL) butter</div>
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2 onions, finely chopped</div>
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1/4 cup (60 mL) all-purpose flour</div>
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4 cups (1 L) milk</div>
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3 medium potatoes, peeled and diced</div>
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1 tsp (5 mL) dried thyme</div>
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1/4 tsp (1 mL) salt</div>
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1/4 tsp (1 mL) pepper</div>
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2 cans (5 oz/142 g each) clams with juices</div>
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<br /><b>
Garnish</b>:</div>
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6 slices bacon, cooked crisp and chopped</div>
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1/2 cup (125 mL) bread croutons</div>
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3 green onions, chopped</div>
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<br /></div>
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Melt butter in a large saucepan or Dutch oven. Add onions. Cook until fragrant but do not brown. Add flour. Cook over medium low heat, stirring, for 5 min. Cool slightly.</div>
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<br /></div>
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Whisk in milk. Bring to a boil. Add potatoes, thyme, salt and pepper. Reduce heat, cover and simmer until potatoes are tender (about 20 min).</div>
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<br /></div>
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Add clams and juices and heat thoroughly. Do not boil. Taste and add seasoning, if necessary.</div>
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Serve garnished with green onions, bacon bits and croutons.</div>
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<br /></div>
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<br /></div>
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<b>bacon recipe source: <a href="https://www.dairygoodness.ca/">Dairy Goodness</a> (<a href="https://twitter.com/100CanadianMilk">@100CanadianMilk</a>), 1801 McGill College Avenue, Suite 700, Montreal, QC, H3A 2N4</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0tag:blogger.com,1999:blog-12766780.post-23011915010527721832016-07-11T00:09:00.000-07:002016-07-22T15:26:35.810-07:003976. KUNG PAO BACON<i>Serves 4</i><br />
<br />
<br />
12 ounces bacon, cut into large bite-sized pieces<br />
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8 to 10 dried red chilis</div>
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5 scallions</div>
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2 cloves garlic, minced</div>
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1 teaspoon minced or grated ginger</div>
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1 red bell pepper, diced</div>
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¼ cup unsalted dry-roasted peanuts</div>
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<br /></div>
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<b>Sauce</b></div>
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1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar</div>
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1 teaspoon soy sauce</div>
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1 teaspoon hoisin sauce</div>
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1 teaspoon sesame oil</div>
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2 teaspoons sugar</div>
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1 teaspoon cornstarch</div>
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1 teaspoon ground Sichuan pepper</div>
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<br /></div>
<div class="p1">
<b>Prepare the sauce</b>: In another bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.</div>
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<br /></div>
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Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer to a plate lined with paper towels.</div>
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<br /></div>
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Drain all but 1 tablespoon of bacon grease from the pan. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant.</div>
<br />
<div class="p1">
Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Return the bacon to the pan. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.</div>
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<br /></div>
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<br /></div>
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<b>bacon recipe source: Diana Kuan (<a href="https://twitter.com/dianakuan">@dianakuan</a>), <a href="http://appetiteforchina.com/">Appetite for China</a>, June 24, 2013</b></div>
The Bacon Showhttp://www.blogger.com/profile/09425198303326316721noreply@blogger.com0