3729. BACON-CHILE RELLENOS

yields 16 servings

4 jalapeño chiles (about 3 inches long)

1/3 cup Boursin cheese with garlic and herbs

8 slices bacon, halved and cooked

1 can (8 oz) refrigerated crescent dinner rolls 

½ cup salsa, if desired

Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Bring all points of triangle to center of top; press lightly to seal. Place on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

bacon recipe courtesy of: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

3022. BBQ PULLED PORK SANDWICHES with STRAWBERRY BACON SALSA

makes eight servings


2 lb. pork shoulder or Boston butt
12 oz. ginger ale
1 cup barbecue sauce
1/4 cup strawberry jelly
2 tablespoons apple cider or balsamic vinegar
2 tablespoons chipotle hot sauce
1 1/4 cup diced strawberries
3 strips cooked and crumbled bacon
1/4 cup finely chopped red onion
1/4 cup finely chopped cucumber
1 tablespoon seeded and minced fresh jalapeño
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1 pinch salt
1 pinch ground black pepper
8 sourdough of French sandwich rolls
8 tablespoons chive and onion cream cheese, or herbed boursin cheese

Place the pork in a slow cooker. Pour ginger ale over pork, cover & cook on high for 4 hours or until meat is tender. Drain & shred using 2 forks. Meanwhile, in the last few minutes of cooking add the barbecue sauce, jelly, vinegar & hot sauce to a sauce pan. Bring mixture to a simmer, stirring constantly. Keep warm. Stir into shredded pork. In a bowl, place the strawberries, bacon, onion, cucumber, jalapeño, cilantro, lemon juice, salt & pepper. Toss until combined. Split rolls. Spread roll tops with cheese. Spoon pork over bottom rolls. Top with salsa. Replace top rolls.


bacon recipe courtesy of: Thecatladycooks (member), BetterRecipes.com

2738. BACON and BOURSIN SANDWICH

makes one sandwich


1 (4-inch) ciabatta roll, split
2 teaspoons butter, softened
2 tablespoons herbed Boursin cheese
1 leaf lettuce
1 slice tomato
1 Granny Smith apple, cored and sliced into rings
2 slices applewood smoked bacon, cooked and drained

Brush cut sides of ciabatta roll with butter; grill until toasted. Spread cheese on bottom and top halves of roll. Layer bottom half with lettuce, tomato, apple and bacon. Cover with top half of roll.


bacon recipe courtesy of: Hormel Foods, Hormel Foods Corporation, Consumer Response, 1 Hormel Place, Austin, Minnesota 55912

2105. BABY ARUGULA SALAD with BACON, BOURSIN, POACHED EGGS and CIDER VINAIGRETTE

serves two


4 cups baby arugula
4 slices bacon, cooked, diced
1/4 cup herbed Boursin cheese, crumbled
4 eggs, poached
1/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
salt and ground pepper, to taste
cayenne pepper, to taste

Toss the arugula, bacon, and boursin to combine. Re-warm the poached eggs in barely simmering water, if needed. In a small bowl, whisk the olive oil, vinegar, shallots, and mustard together to combine. Season with salt and pepper. Pour the dressing over the arugula mixture, and toss to coat. Top the salad with poached eggs. Finish with a pinch of cayenne.


bacon recipe courtesy of: Erin, The Apartment Kitchen, October 15, 2009

2043. BOURSIN and BACON on CRACKED PEPPER BREAD

makes four sandwiches


12 ounces Boursin cheese
8 slices cooked bacon
8 slices cracked pepper bread or any rustic country bread
1 tablespoon softened lightly salted butter

Spread each of 4 slices of bread with 3 ounces of Boursin cheese. Cut each bacon slice in half lengthwise. Place 2 pieces of bacon (4 halves) on top of each of the Boursin-prepared slices of bread. Cover each prepared half with another slice of bread. Evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 1-2 minutes. Carefully turn and cook until second side is golden, about 1-2 minutes more.


bacon recipe courtesy of: Ira Freehof, The Comfort Diner, 1281 Arthur Kill Road, Staten Island, New York 10312 | Epicurious.com, September 1999

1720. CHICKEN with BOURSIN and BACON

1 skinned and boned chicken breast per person
1 rasher of unsmoked bacon per person
boursin

Spread each chicken breast with boursin and top with bacon rasher. Place in ovenproof dish and cover dish with foil. Bake at 180°C, 350°F, Gas Mark 4 for 20 minutes. Remove foils and bake for further 10 minutes or until bacon is browned.


bacon recipe courtesy of: Nola, Phillip, Amy and Oliver Dutton, The Dutton Family Online, Northallerton, North Yorkshire, England

142. BACON and BOURSIN CHEESE PUFF PIZZA

makes 18 appetizers


1/2 package (17.3-oz.-size) frozen puff pastry
1 package (5.2 oz.) garlic and fine herbs cheese, softened (such as Boursin) or 2/3 cup garlic and herb cream cheese
1 tablespoon milk
6 slices bacon, cooked and crumbled
3 tablespoons sliced green onion

Thaw puff pastry for 40 minutes. Preheat oven to 400º. Unfold pastry on lightly floured surface. Roll into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press squares into 3-inch muffin cups that have been coated with cooking spray; set aside. In mixing bowl, stir together cheese and milk until smooth. Spoon a rounded teaspoonful into each pastry shell. Top with pieces of bacon and green onion. Bake for 15 minutes or until pastry is golden brown.


NOTE: Boursin, a French triple crèmes cheese, is a rich, soft, uncured mild cheese that has been infused with garlic and herbs. It can often be found in the deli section of larger supermarkets.


courtesy of: National Pork Board.