3775. BUTTERNUT with BACON, TOMATILLO and CHIPOTLE (CALABAZA ENCHIPOTLADA)

Servings: 2 to 3 as a main course, 4 to 6 as a salad

3 garlic cloves, unpeeled

4 medium (about 8 ounces) tomatillos, husked, rinsed and cut in half across the equator

1 to 2 canned chipotle chiles en adobo

½ of a small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 3 cups of chunks)

2 to 4 ounces (2 to 4 thick strips) bacon, cut crosswise into 1/2-inch pieces

Salt

About 1 tablespoon grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan

Set a large (10-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.

In a blender, combine the garlic, tomatillos, chipotles and 1 cup water. Blend to a coarse puree.

Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 minutes. Meanwhile, in a large (10-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 15 minutes. Taste and season with salt (it will need only about ¼ teaspoon because of the bacon’s saltiness). Scrape into a serving bowl and finish with a generous sprinkling of the queso.

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

3704. CHEESY CHICKEN and BACON ZITI

1 (16-oz) package ziti or penne
2 (10-oz) containers refrigerated Alfredo sauce
1 cup sour cream
2 cups cooked chicken, shredded or cut into bite sized pieces
2 eggs, lightly beaten
1 (15-oz) Ricotta cheese
1/2 cup grated Parmesan cheese, divided in half
1/4 cup grated Romano cheese
1/4 cup minced fresh flat leaf parsley
4 slices bacon, cooked and drained
1-3/4 cup shredded Mozzarella

Preheat the oven to 350°F. Cook the pasta according to the package directions. Drain it and return it to the pot. Add the Alfredo, sour cream, and chicken. Spoon half into a 13" x 9" pan that has been lightly buttered. Combine the eggs, Ricotta, 1/4 cup Parmesan, Romano, parsley, and bacon (in that order) in a medium-size bowl and spread the mixture over the pasta. Top with the remaining pasta and then sprinkle with the Mozzarella and remaining Parmesan. Cover and bake for 50 minutes. Uncover and bake for about 10 minutes more, or until cheese is bubbly. Let it sit for about 10 minutes before serving.


bacon recipe source: Jill Bauer, QVC (@QVC), 1200 Wilson Drive, West Chester, PA 19380

3625. CREAMY FETTUCINE with BACON, ALMONDS and ORANGE

yields four servings


8 oz. dry fettuccine
4 slices bacon, cooked and diced (4 oz)
1/4 cup sliced almonds, toasted
1/2 cup heavy whipping cream
zest of 1 medium orange, plus more for garnish
juice of 1 medium orange
salt and freshly ground black pepper
1/4 cup finely grated Parmesan cheese, plus more for garnish
finely grated Romano cheese, for garnish

Cook fettuccine pasta to al dente according to directions listed on package. Drain cooked pasta, reserving 1/4 cup pasta water.

In a medium saucepan, combine 1/4 cup reserved pasta water, heavy cream, orange juice, and orange zest. Bring mixture to a boil, then reduce heat and stir in cooked pasta. Cook for about 1 minute until sauce coats pasta, then remove from heat and toss in 1/4 cup Parmesan cheese, diced bacon and toasted almonds. Season with salt and pepper to taste. Plate and garnish with additional Parmesan cheese and Romano cheese. Serve immediately.


bacon recipe source: Jaclyn Bell, Cooking Classy (@cookingclassy1), January 30, 2013

3567. ZUCCHINI BOATS with BACON GREMOLATA

makes 8 servings; serving size: 1/2 zucchini


4 medium-large zucchini (6 to 7 ounces each)
2 tablespoons lemon juice
4 teaspoons olive oil
3 large cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Bacon gremolata
16 slices bacon, crisp-cooked, drained, and finely crumbled
1 cup finely shredded Parmesan and/or Romano cheese (4 ounces)
1/4 cup snipped fresh basil
1/4 cup finely chopped pepperoncini salad pepper or fresh jalapeno chile pepper
4 teaspoons finely shredded lemon peel
2 cloves garlic, minced
1/2 teaspoon black pepper

Bacon gremolata: In a small bowl stir together bacon, cheese, basil, pepperoncini, lemon peel, garlic, and black pepper.

Zucchini boats: Cut zucchini in half lengthwise. Using a spoon, scoop out centers to form 1/4- to 1/2-inch-thick shells; set aside. In a small bowl stir together lemon juice, oil, garlic, salt, and pepper. Brush insides of zucchini shells with lemon mixture. Place shells, cut sides down, on a lightly greased grilling tray. For a charcoal grill, grill zucchini on grilling tray on the rack of an uncovered grill directly over medium coals for 5 to 7 minutes or until cut sides start to brown. Turn zucchini; grill for 1 minute more. (For a gas grill, preheat grill. Reduce heat to medium. Place zucchini on grilling tray on grill rack over heat. Cover and grill as directed.) Using hot pads, remove tray from grill. Spoon bacon gremolata into zucchini shells, mounding slightly and pressing down lightly. Return to grill. Cover and grill for 2 to 4 minutes more or until zucchini is crisp-tender and cheese starts to melt.


bacon recipe source: Better Homes and Gardens

2939. SPINACH BACON LASAGNA

yields 8-12 servings


1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
 
Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley

Preheat the oven to 375 degrees F.

Combine the ricotta, spinach, Romano and eggs in a medium bowl.

Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.

For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.

For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.

Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.

 

 

bacon recipe courtesy of: Jacob Piercy, "Lasagna," The Perfect 3, Cooking Channel

2910. SALSA VERDE PIZZA with GOAT CHEESE and BACON

makes one large pizza, serving four 


2 cups (10 ounces) all-purpose flour

1/4 teaspoon instant or rapid-rise yeast
1 teaspoon salt
1/2 cup room-temperature water
1/3 cup beer
A few tablespoons good-quality olive oil
2/3 cup roasted tomatillo salsa
A couple of very thin slices of red onion
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
3 slices bacon, cooked until crisp and coarsely crumbled

2 tablespoons grated Mexican queso anejo, Romano or Parmesan
A handful of cilantro leaves 

Make the dough: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and  beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours. 

Form, bake and serve the pizza: Heat the oven to 500 degrees. Generously oil a 13 x 18 rimmed baking sheet (what’s called a “half sheet pan”). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into an even rectangle about 9 by 13 inches.

Spread on the sauce, leaving a 1-inch border around the outside. Scatter on the bacon, sliced onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.

Sprinkle with queso anejo and cilantro leaves, cut in squares and carry to your lucky guests.


bacon recipe courtesy of: Rick Bayless, Mexico—One Plate at a Time, Season 8

2622. CORN RISOTTO garnished with BACON and ANCHOVY SAGE LEAF BITE

serves six

6 cups chicken stock

3 tablespoons olive oil

1 medium onion, finely chopped

1 1/2 cup arborio rice

1/2 cup Chardonnay

2 ears of fresh corn, cut from cob

3 tablespoons fresh sage, chopped

3 tablespoons butter

salt and pepper, to taste

4 strips of bacon, cooked crispy, chopped

Romano cheese, grated

Bring chicken stock to boil in saucepan and keep simmering while cooking risotto. In another sauce pan, heat up olive oil over medium high heat. Add onions until translucent. Add rice and stir until opaque. About 1 minute. Add wine to rice, stir until absorbed. Add chicken broth one ladle at a time. After each ladle is absorbed, add another. Stir constantly. I prefer to have the rest of the bottle of Chardonnay next to me, keeping my wine glass filled during my risotto stirring. My favorite way to make risotto. When you have about 1 cup of chicken stock left, add remaining stock, corn, and sage. When absorbed, finished with butter, salt, and pepper. Add cheese if you please Note: be careful with salt, if you are going to add bacon, cheese, and/or sage bites. Serve and garnish with bacon and Anchovy Sage Bite (recipe below).

Anchovy Sage Bite: anchovy; sage leaf; rice flour; pepper; 1 egg, slightly beaten; canola oil

Mash anchovies in dish. Approx. 1/2 anchovy per sage leaf. You can make one or a dozen. Spread on one side of leaf. Roll leaf in rice flour with pepper. Shake off excess. Dip leaf in beaten egg. Place egged leaf in canola oil that has been heating in a sauce pan. Brown, drain and serve. I like to use them for garnish.

bacon recipe courtesy of:  Food52.com

2462. WILD MUSHROOM SAUTE with BACON, HERBS and COUSCOUS

makes four servings


1 cup brown rice couscous, cooked according package directions
4 strips bacon, cooked and chopped into small pieces
10 ounces wild mushrooms, cleaned and trimmed into bite-size pieces
4 cloves minced garlic
1 tablespoon butter
1 tablespoon olive oil
a bunch of fresh herbs (rosemary and thyme)

OPTIONAL GARNISH
shaved Parmesan or Romano Cheese
crumbles of feta
a dash of smoked paprika

In a medium sauté pan heat butter and olive oil over medium high heat, lightly brown garlic in pan. Add mushrooms and cook for 3-4 minutes until soft. Mix in some herbs and chopped bacon. Plate with couscous, fresh herbs and cheese if desired.


bacon recipe courtesy of: Marla, Family Fresh Cooking, August 17, 2011

2453. POTATOES ANNA with BACON and ROMANO

yields six servings


3 bacon slices
1/2 cup chopped onion
1/4 teaspoon black pepper
2 garlic cloves, minced
2 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices
3/4 teaspoon salt, divided
1/4 cup (1 ounce) grated fresh Romano cheese, divided
1/4 cup fat-free, less-sodium chicken broth
cooking spray

Preheat oven to 375°. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 tablespoons drippings, and set aside. Add onion, pepper, and garlic to pan; sauté 3 minutes or until tender. Add onion mixture to bacon. Add the reserved drippings to pan. Arrange one-third of potato slices in a single layer in pan; sprinkle with 1/4 teaspoon salt. Spread half of onion mixture over potato slices; sprinkle with 2 tablespoons cheese. Repeat procedure with the remaining potato slices, salt, onion mixture, and cheese, ending with potato slices. Sprinkle with 1/4 teaspoon salt. Pour broth over top. Lightly coat 1 side of foil with cooking spray. Cover pan with foil, coated side down. Bake at 375° for 45 minutes. Place a heavy ovenproof pan on top of foil. Bake an additional 55 minutes or until potatoes are tender. Remove pan from oven; cool 20 minutes on a wire rack. Uncover and gently loosen potatoes from pan with a spatula; invert onto a serving plate.


bacon recipe courtesy of: Elizabeth Taliaferro, Cooking Light, March 2001

2350. OVEN-ROASTED ASPARAGUS with BACON and ROMANO CHEESE

serves six


6 slices bacon
2 tablespoons olive oil
2 bunches asparagus
salt and fresh ground black pepper, as needed
juice of lemon
zest of 1 lemon
shredded Romano cheese

Preheat oven at 475 F. Adjust oven rack to position 3. Cut bacon into small pieces. Fry in a pan until crispy and brown; drain on paper towels. Drizzle rimmed cookie sheet with olive oil. Arrange asparagus in a single layer, turning to coat with oil. Salt and pepper liberally. Roast for 7 minutes or until fork tender. Drizzle lemon juice and lemon zest. Sprinkle with Romano cheese and bacon. Serve warm.


bacon recipe courtesy of: Artisan Pantry Cheese, Wisconsin

1743. HAM and BACON LASAGNA

serves eight


1 pound bacon, coarsely chopped
1 pound ham, chopped
1 medium onion, minced
4 stalks celery, minced
3 carrots, finely chopped
1/3 cup butter
1/3 cup flour
2 1/2 cups milk
2 cups chicken stock
salt and pepper to taste
1 cup fresh parsley, chopped
1 pound lasagna noodles, cooked al dente
1/3 cup Romano cheese, grated
4 cups mozzarella cheese, grated

Preheat oven to 350 degrees F. Spray a 9X13 baking dish with non-stick cooking spray and set aside.

To make the meat sauce: In a large sauté pan, cook the bacon until crisp and fat is rendered. Remove all fat except 2 tablespoons. To the pan, add the onions, carrots and celery. Sauté until just tender. Add the butter and flour and stir until a paste forms on the vegetables and bacon. Stir in milk, chicken stock and ham. Season with salt and pepper to taste. Cook until thickened. Stir in parsley.

To assemble, place 1/3 the noodles in the baking dish and top with 1/3 of the meat mixture. Sprinkle 1/3 of each cheese over the meat mixture. Continue with two more layers and bake for 30 minutes.


bacon recipe courtesy of: Paula Deen, Smithfield, Smithfield, Virginia

1696. RICOTTA PASTA with FAVA BEANS and BACON

serves two


1 pound ballerine or campanelle pasta
1/2 pound fresh fava beans, shelled
4 strips of thick-cut bacon, cut into 1/2 inch pieces
1 cup ricotta
1/2 cup cream
1/2 cup Romano cheese
1/2 teaspoon fresh grated nutmeg
Salt and pepper, to taste

Bring a large pot of water to a boil, add salt, then the beans, and cook 3 to 5 minutes, or until tender and bright green. Drain and set aside. Fill up the pot with water again, salt and bring to a boil. Cook the pasta until done.

While the pasta is cooking, peel the beans. Peel off white skin by pinching through the skin opposite the growing tip. Press one end of the bean between two fingers to push out the small green bean inside.

Cook the bacon in a heavy saucepan until pink and cooked through. Drain the grease and return to the heat. Add the beans and saute until desired tenderness. Take off the heat and stir in the ricotta, cream, and cheese, mixing until warm. Toss with the pasta and nutmeg. Taste and and add salt and pepper to taste.


bacon recipe courtesy of: Faith Durand, The Kitchn, Apartment Therapy

1452. BACON-WRAPPED MEATLOAF and BLACK TRUFFLE-SAFFRON MACARONI and CHEESE

Meatloaf

2 lbs ground meat (we used 1 lb of ground chuck, 80% lean, and 1 lb of spicy pork sausage)
2 slices of wheat bread, crumbled
2 eggs
2 tablespoons ketchup or to taste
1 large clove minced garlic
1 1/4 cup sliced onion (sweated)
2 tablespoons minced parsley
Worcestershire sauce to taste
cayenne pepper to taste
salt and black pepper to taste

Mix meat, eggs, breat, ketchup, garlic, parsley, Worcestershire sauce, cayenne pepper, salt, and black pepper with hands in a large bowl. Meanwhile, sweat onions until translucent but not brown. Allow onions to cool and add to meat-mixture. Cover bowl with plastic wrap and move to refrigerator.

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Black Truffle-Saffron Macaroni and Cheese

1 lb elbow macaroni
1 lb extra sharp cheddar cheese
4 oz Romano cheese
4 oz Asiago cheese
8 oz organic heavy cream
3 cups organic whole milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 small black truffle
pinch saffron threads
white pepper to taste
nutmeg to taste
salt and black pepper to taste

Boil macaroni in a large amount of salted water until al dente. Drain and rinse with cold water. Set aside. In a large saucepan, melt butter. Over medium-low heat, whisk flour into butter, making a roux. Whisk heavy cream and milk into roux until thoroughly combined. Add saffron. Add cheese slowly, whisking constantly. Adding the cheese too fast or slacking on the whisk will result in a gross, lumpy disaster. Add shaved truffle, nutmeg, salt, and pepper. Fold macaroni into cheese sauce.

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Bacon wrapped meatloaf and black truffle-saffron macaroni and cheese

Meatloaf (recipe above)
Black truffle-saffron macaroni and cheese (recipe above)
8 slices apple wood smoked bacon

Preheat oven to 375f. Lay bacon across the width of a loaf pan. The bacon should be long enough to drape over the sides of the pan while lying flat across the bottom. If this is unclear, see the picture below. Press a layer of meat into the bottom of the pan, on top of the bacon. This layer should fill exactly 1/3 of the loaf pan. Scoop some of the macaroni and cheese into the loaf pan, making sure to press out any air bubbles. This layer should also fill 1/3 of the loaf pan. Form a slab of meat in the approximate size and shape of the remaining 1/3 of the loaf pan. Transfer the slab to the loaf pan. Add or remove meat as necessary to ensure a snug fit. Fold strips of bacon back over the top of the meatloaf. Roast until internal temperature reads 160f.

Note: It may be necessary to pull the loaf out every 30 minutes or so to drain the fat. This keeps the loaf from turning into a greasy mess.


bacon recipe courtesy of: Beyond the Zero: The art and science of food, photography and web zen

1437. KALE, PINE NUT and BACON PENNE

serves three


3/4 lb. penne or other pasta
1/4 cup pine nuts
3 strips bacon
1 cup chicken stock
2 cloves garlic, minced
about 3/4 of a bunch of kale, stemmed and chopped up into small pieces
pecorino, romano, or parmesan for the top
salt and pepper, to taste
splash of olive oil

Start boiling the water for the pasta, then cook the pasta. The rest of the meal will be ready just about when the pasta is done cooking. Heat a large skillet for a minute over medium to medium-low heat. When it’s evenly hot, toss the pine nuts in, swishing them around in the pan until they are semi-evenly toasted. Set aside. Turn the skillet up to medium. Cook the bacon evenly until done. Remove, chop into small pieces, and set aside. Splash some water into the skillet to get all the bacon drippings. Then add the stock and bring to a simmer. Add the chopped garlic and cook for a minute or so. Put the kale in the skillet, stirring to help it wilt evenly. Add salt and pepper to taste, and add more stock or water if necessary. You want a little bit of liquid to stay with the kale. When the kale is evenly wilted, add the chopped-up bacon and pine nuts and cook until heated through. Drain the cooked pasta and put individual servings on plates. Spoon the kale mixture on top. Drizzle with olive oil, then grate the cheese on top. Add more pepper if you like.


bacon recipe courtesy of: Seamripper

1110. LASAGNA with BACON and BECHAMEL SAUCE

1/2 lb. bacon, coarsely chopped
3/4 cup onion, minced
1/2 cup celery, minced
1 lb. beef, minced
1 (10 oz.) can consomme
1 (5 1/2 oz.) can tomato paste
1/3 cup butter
1/3 cup flour
2 cup milk
1/2 teaspoon pepper
3/4 lb. lasagna
1/3 cup Romano cheese, grated
1/2 cup minced carrots
Sliced Mozzarella cheese

MEAT SAUCE: Saute bacon in large saucepan. Remove fat and saute onions, carrots, celery, brown beef with vegetables. Add consomme and tomato paste. Season to taste. Simmer 35 to 40 minutes.

Melt butter in saucepan, add flour, cook 3 minutes. Add milk gradually. Cook until thick, add salt and pepper. Cook lasagna according to directions, cool. Place half the noodles in 9 x 13 inch pan and pour half the meat sauce over them; add cheese; cover with remaining lasagna, sauce, and cheese. Bake at 350 degrees for about 30 minutes.


courtesy of: Cooks.com

914. CORN, BACON and RED PEPPER KEBABS with ROMANO-LIME BUTTER

yields 4

4 strips thickly sliced bacon
4 corn, shucked, and, cut crosswise into thirds
2 red bell pepper, cut into 1 1/2" pieces
vegetable oil, for brushing

Romano-Lime Butter
6 tbsp unsalted butter, softened
2 tbsp lime, zest, minced
2/3 cup grated romano cheese

Corn, Bacon And Red Pepper Kebabs: Cook the bacon ina skillet to render fat. Drain and pat dry. Place red pepper, corn and bacon on skewers. Brush with oil and grill. Watch for flare-ups. Serve with Romano-Lime butter.

Romano-Lime Butter: Mix cheese, butter, lime zest and salt. Refrigerate.


courtesy of: Kevin White, "Turkey Tenderloin," Backyard Cookin, FoodTV

418. SPINACH FETTUCINE with BACON

Serves 4


6 tablespoons butter
1 large onion, finely chopped
1/4 pound bacon or pancetta, chopped
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 pound spinach fettuccine
8 ounces half-and-half or heavy cream
1/4 cup grated Romano or Parmesan cheese

Cook fettuccine as directed on package.

Melt 2 tablespoons butter in saucepan or deep skillet. Add chopped onion and saute until soft and caramelized. Remove onion with slotted spoon.

Add 1 tablespoon butter to same pan. Add bacon or pancetta and saute until slightly crisp. Stir sauteed onion, parsley, and black pepper into mixture.

Add remaining 3 tablespoons butter, half-and-half, and grated cheese. Heat on low, stirring constantly, until hot and well blended.

Drain fettucine and place in large serving bowl. Add sauce and mix well.

Serve with additional grated cheese.


courtesy of: Joyce's Fine Cooking