3781. BEER-STEAMED MUSSELS with BACON

serves 2 to 4

4 strips of bacon, chopped

1 large shallot, minced (about 1/2 cup)

4 medium cloves of garlic, minced (about 4 teaspoons)

3 sprigs fresh thyme

3/4 cup Belgian-style ale, or witbier

2 pounds fresh mussels, scrubbed clean and beards removed

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

1/4 cup chopped parsley leaves

Crusty bread, for serving

Place the bacon in a large stainless steel skillet set over medium heat and cook, stirring occasionally, until brown and crisp, 5 to 7 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels. Set bacon aside.

Add the shallots and garlic to the pan and cook, stirring frequently, until the shallots soften and the garlic just begins to brown, 3 to 5 minutes. Add the thyme to the pan and stir in the beer, making sure to scrape up any browned bits from the bottom of the pan. When the beer begins to bubble, reduce the heat to medium-low and add the cleaned mussels to the pan in a single layer. Place a lid on the pan and simmer for 5 minutes.

After 5 minutes, check the mussels. Using a pair of tongs, remove any mussels that have opened and transfer to a large bowl. Cover the pan again and simmer for another 5 minutes, transferring any opened mussels to the large bowl.

When all of the mussels are opened and transferred to the bowl, whisk the Dijon mustard into the sauce in the pan. Taste the sauce and season with salt and black pepper. Keep in mind that the bacon, as well as the liquor given up by the mussels, are both salty, so not much additional salt may be needed.

Pour the finished sauce over the mussels, then sprinkle on the reserved bacon, as well as the chopped parsley. Serve the mussels with crusty bread and cold beer.

bacon recipe source: Marvin Gapultos (Burnt Lumpia), contributing writer, Serious Eats, October 3, 2012

3608. ONION FLATBREAD with BACON and MESCLUN

makes eight servings


4 small red onions
1 tablespoon olive oil
170 grams cream cheese, softened
1/4 cup strong dark ale
2 teaspoons Worcestershire sauce
Pinch cayenne pepper
2 25 cm packaged soft flatbreads
1 1/2 cups torn mesclun mix
1 cup cherry tomatoes, halved or quartered
6 slices crisp-cooked bacon, crumbled

 Peel and halve onions. Brush with oil, then sprinkle with salt and black pepper. Grill onions on the rack of a covered charcoal or gas grill directly over medium-high heat for 6 to 8 minutes or until charred and slightly softened, turning once halfway through grilling. Cool.

In a bowl whisk together cream cheese, Worcestershire sauce and cayenne pepper until smooth. Chop two grilled onions; stir into cream cheese mixture. Season to taste with salt and pepper. Quarter remaining two onions; set aside.

Grill flatbreads on rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until crisp, turning once halfway through. Transfer to cutting board. Spread half of cream cheese mixture onto each flatbread. Top with arugula, tomatoes, bacon and quatered onions. Slice and serve.


bacon recipe source: The Breeze (@thebreezenz), Level 3/239 Ponsonby Road, Ponsonby, Auckland/PO Box 8880, Symonds Street, Auckland, New Zealand

3583. BLUE CHEESE and BACON STUFFED FLANK STEAK

serves four as entrée; serves 10-12 as appetizer


1, 1½-2 lb. flank steak
¾ cup blue cheese, crumbled
1 tablespoon garlic, minced
6 oz. bacon, diced medium
2 tablespoons green onion
2 oz. bread crumbs
2 oz. baby spinach
2 oz. ale or lager beer
2 oz. olive oil
Kosher or sea salt and cracked black pepper to taste

On an even cutting surface, trim the fat off the flank steak. With a sharp knife, cut the thickness of the flank steak in half as evenly as possible. You should have two pieces that are as large as your original piece but half as thick. Lay each piece side-by-side; place plastic wrap over the top of both pieces and, with the smooth side of a tenderizer, pound meat until its total size has increased slightly and the meat has an even thickness. Refrigerate until ready for use.

Fry bacon on medium heat, rendering the fat. Remove the bacon and set in a mixing bowl. Add garlic to the hot bacon fat; when it starts to brown, add the beer and, with a wooden spoon, detach the bacon particles from the bottom of the pan (deglaze). Add the spinach and wilt it for about 15-20 seconds, then scrape the entire contents of the pan into the mixing bowl with the bacon. Add blue cheese, bread crumbs, and green onion; mix thoroughly and divide in two.

Remove meat from refrigerator; season both sides with salt and pepper. Spread the mixture evenly on the flank steak pieces, leaving about 1½ inches of exposed meat around the edge. Roll firmly but not super tight; hold seam together with toothpicks.

Brown in hot pan with olive oil, seam side down first, evenly on all sides. Transfer to a shallow baking dish and finish in a 350°F oven for 15-18 minutes. Let rest for 10-15 minutes before carving.


bacon recipe source: Nugget Markets (@Nugget_Market), 168 Court St, Woodland, CA 95695

2898. BACON and BOURBON COLLARDS

makes 10 servings 


4 thick bacon slices 
3 tablespoons butter 
1 large sweet onion, diced 
1 (12-oz.) bottle ale beer 
1/2 cup firmly packed brown sugar 
1/2 cup bourbon 
1 teaspoon dried crushed red pepper 
6 pounds fresh collard greens, trimmed and chopped 
1/2 cup apple cider vinegar 
1 teaspoon salt 
1/2 teaspoon pepper

Cut bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, and next 3 ingredients; cook 3 minutes or until mixture is reduced by one-fourth.

Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium-low; cover and cook 1 hour or to desired degree of doneness. Stir in vinegar, salt, and pepper.

bacon recipe courtesy of: Tyler Brown, The Hermitage Hotel, 231 Sixth Avenue North, Nashville, Tennessee; Southern Living, October 2011

2582. WELSH RAREBIT on BEER WAFFLES with BACON and TOMATOES

makes 8 open-face sandwiches


For the Waffles:
1 3/4 cups (about 8 1/2 ounces) all-purpose flour 
2 tablespoons sugar 
2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon salt 
3 large eggs, separated 
1 1/2 sticks unsalted butter (6 ounces), melted 
1 cup buttermilk 
3/4 cup porter ale 
cooking spray

For the Sauce and Assembly

 16 strips thick-cut bacon 

12 scallions, thinly sliced 

4 tablespoons unsalted butter, cut into 4 pieces 

4 tablespoons all-purpose flour 

2 teaspoons Worcestershire sauce 

2 teaspoons dry mustard 

1/8 teaspoon cayenne pepper 

1/2 cup heavy cream 

1/2 cup porter ale 

2 large egg yolks 

2 cups (8 ounces) shredded extra-sharp yellow cheddar cheese 

Salt and pepper 

16 thick slices tomato from 4 large, ripe tomatoes

 

For the Waffles: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 300°F. Place a baking sheet on lower-middle rack. Heat waffle iron according to manufacturer’s instructions.

 

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk together egg yolks, melted butter, buttermilk, and ale.

 

In clean, dry bowl, beat egg whites on medium speed until firm, but not dry, peaks form. 

 

Whisk beer mixture into flour mixture until incorporated. With rubber spatula, fold in egg whites.

Lightly coat waffle iron with cooking spray. Cook waffles according to manufacturer’s instructions, until crisp and golden. With tongs, carefully transfer to baking sheet in oven and repeat procedure until you run out of batter (see notes above). 

 

For the Sauce: Cook bacon in 2 to 3 batches in large skillet over medium heat until crisp and golden, 6 to 8 minutes per batch. Reserve 2 tablespoons fat, and discard any additional rendered fat accumulated between batches. With slotted spoon, transfer cooked bacon paper towel-lined plate. Alternatively, line dinner plate with 2 layers paper towels. Arrange 4 bacon slices on top, then cover with 2 more layers paper towels. Microwave 4 to 6 minutes until crisp. Repeat with remaining bacon and fresh paper towels.

 

Cook scallions over medium heat in rendered bacon fat (if you microwaved the bacon, cook the scallions in 2 tablespoons butter) until softened, about 3 minutes. Reserve.

Melt 4 tablespoons butter in large heavy-bottomed saucepan over medium heat. Add flour and cook, stirring constantly, until pale golden, about 2 minutes. Stir in Worcestershire, dry mustard, and cayenne and cook 30 seconds. In a slow, steady stream add cream and ale, whisking constantly and vigorously to avoid lumps. Whisk in egg yolks. Add cheese and cook, stirring, until completely melted. Season to taste with salt and pepper.

For the Assembly: Transfer waffles on tray to cooling rack and increase oven heat to broil. Break each bacon strip in half. Top each waffle with 4 pieces bacon and 2 slices tomato, then sprinkle with the cooked scallions. Spoon about 1/4 cup sauce over each and broil on top rack until bubbling and brown at the edges (time will vary according to oven). Serve immediately.


bacon recipe courtesy of: María del Mar Sacasa, for Serious Eats, April 23, 2012 | adapted from Bon Appétit

2536. BACON-WRAPPED PRAWNS with ALASKAN WHITE ALE BEARNAISE SAUCE

1 ½ lbs. prawns (under 15)
precooked bacon (1 slice per 2 prawns)
béarnaise sauce
¼ cup butter
½ cup heavy cream
½ cup Alaskan White + 1-12oz. bottle
toothpicks

Peel prawns and marinate in 12oz. of beer for at least 4 hours (preferably overnight). Cut bacon slices in half. Wrap each prawn with half slice of bacon. Use a toothpick to keep bacon wrapped. Cook in 350 degree oven for ten minutes. Prepare béarnaise sauce substituting ½ cup beer and ½ cup cream for milk. Pop open a beer and enjoy!


bacon recipe courtesy of: Laura Christey, for Alaskan Brewing Company, 5429 Shaune Drive, Juneau, Alaska

2521. ROASTED YAMS with BACON, BEER and MAPLE SYRUP

serves four


2 large yams
olive oil to brush on the flesh
6 strips bacon
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
sea salt

Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.

While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.

Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.

Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.


bacon recipe courtesy of: Eve Fox, The Garden of Eating, November 28, 2009

2310. ALE, BACON, CHEDDAR and CAULIFLOWER SOUP

yields 4-6 servings


2 tablespoons butter
4 oz. bacon, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 tablespoon minced garlic
salt and black pepper
1 small cauliflower, cored and chopped
2 12-oz. bottles Belgian dark-abbey-ale style beer, i.e. Brooklyn Local 2, Westmalle Dubbel
3 cups vegetable or chicken stock
1 bay leaf
pinch of cayenne pepper
1 tablespoon mustard
8 oz. sharp cheddar cheese, grated
2 tablespoons cornstarch
chopped fresh cilantro or chives for garnish

Put the butter in a large pot over medium heat. When it melts, add the bacon and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and puree the soup with an immersion blender or semi-puree it with a potato masher.

Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.


bacon recipe courtesy of: Mark Bittman, "Tastes Great. More Filling." The New York Times Magazine, page 44, September 4, 2011

1849. ROASTED SWEET POTATOES with MAPLE SMOKED BACON and BEER

serves four


2 large orange-fleshed sweet potatoes or Garnet yams
olive oil to brush on the flesh
6 strips maple smoked bacon
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.

In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.

Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.

In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well. Season with freshly ground black pepper. Garnish with reserved bacon.


bacon recipe courtesy of: Susan, Food Blogga, San Diego, California, November 10, 2009, FoodBlogga@yahoo.com

1646. MAINE LOBSTER SALAD with GINGER, DAIKON, BACON and a WARM PONZU DRESSING

makes two servings


1 one & one quarter pound Maine lobster
1 tablespoon extra virgin olive oil
salt & white pepper to taste
1 cup wakame (seaweed salad)
1 2-inch piece fresh ginger
1 small daikon radish
1/2 bunch of cilantro
2 scallions
1 lemon
2 slices of thick bacon
1 teaspoon canola oil

Dressing:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons ponzu (citrus soy sauce)
3 tablespoons mirin
1/4 cup chicken stock
1/4 cup ale
1 large garlic clove, minced
1/4 teaspoon chili pepper, minced (1/8 teaspoon dried red pepper flakes)
stalks from 1/2 bunch of cilantro
1 teaspoon corn starch
1 teaspoon cold water

Fill a large pot with one quart of water and add one tablespoon of salt. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Add live lobster to the pot and cover. After five minutes, lift the lid and shift the lobster so it cooks evenly. Cover again and cook for five more minutes.

Remove lobster from pot and set aside to cool. Once cool, remove meat from lobster. Slice lobster meat into bite size pieces, leaving claw pieces whole. In a mixing bowl, toss lobster meat with olive oil, white pepper and salt to taste. Cover and refrigerate.

Peel ginger and daikon radish. Slice both into one inch long “matchstick” strips. Set aside. Remove leaves from cilantro. Keep stalks for dressing. Slice scallions in 2 inch long pieces, then quarter each piece. Soak sliced scallion in cold water (just enough to cover) and refrigerate.

Using a vegetable peeler, remove peel from lemon, trying to get as little of the white pith as possible. Finely slice peel into long strips.

Slice bacon into small strips. Place in hot pan with canola oil. Fry bacon strips until crispy. Remove from pan and place on paper towels to drain.

In a small pot over medium heat, add soy sauce, ponzu, mirin, chicken stock, and ale. When liquid comes to a boil, turn heat down to low. Mix cornstarch and cold water together, and whisk into pot. Add minced garlic, chili pepper, cilantro stalks and cover. Simmer for 5 minutes and turn off heat. Remove cilantro stalks with a slotted spoon. Season with white pepper and salt if needed. Add ginger matchsticks and cover.

Place lobster in the middle of each plate, making a "mound".

Ladle dressing over lobster, and around lobster to the outer edge of the plate.

Distribute wakame, daikon, cilantro leaves and bacon over dressing.

Drain water from scallions.

Garnish with sliced scallions and lemon peel.


bacon recipe courtesy of: Zeph, plat du jour, Maine

1425. BELGIUM BRAISED RABBIT, PRUNES and BACON in BEER

makes 6 servings


1 pound pitted prunes
¼ pound slab bacon (rind removed), cut into pieces
5 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
two frozen and thawed 2½-pound rabbits, disjointed
4 medium onions, chopped
2 carrots, scraped and chopped
2 garlic cloves, minced
Two 12-ounce bottles dark beer or ale
2 tablespoons cider vinegar
¼ teaspoon dried thyme, crumbled
2 bay leaves
2 whole cloves

Place the prunes in a bowl with just enough warm water to cover and let soak for 1 hour.

In a large, heavy pot, fry the bacon over moderate heat till most of the fat is rendered and drain on paper towels. On a plate, mix together 3 tablespoons of the flour and the salt and pepper and dredge the rabbit pieces in the mixture, tapping off excess flour. In batches, brown the rabbit on all sides in the bacon fat and transfer the pieces to a plate.

Add the onions, carrots, and garlic to the pot and stir till softened, about 5 minutes. Return the rabbit to the pot, sprinkle the remaining 2 tablespoons of flour over the top, and cook about 5 minutes longer, turning the pieces. Gradually add the beer, allowing the sauce to thicken slightly before adding more. Add the vinegar, thyme, bay leaves, and cloves, reduce the heat to low, cover, and simmer for 45 minutes. Add the prunes and bacon, cover, and simmer till the rabbit is very tender, about 30 minutes. Remove the bay leaves and serve the rabbit hot.


courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1416. PEARL BARLEY with BROWN ALE, CARAMELIZED BRUSSEL SPROUTS, SMOKED BACON and ROASTED CHESTNUTS

1¼ cups pearl barley
1½ cups brown ale
1¼ cups chicken stock or water
½lb chestnuts (directions follow)
1/3 lb smoked bacon, ¼ inch pieces
1 small onion, diced
2 cups brussel sprouts, outside leaves trimmed away and quartered
salt and pepper

In a medium size pot cover barley with 1¼ cups of beer (reserve ¼ cup) and water and season with salt and pepper. Bring to a boil, reduce to a simmer and cover with a lid. Cook on low until all liquid has been absorbed, approximately 15 minutes.

In a frying pan, cook bacon on medium heat until fat has rendered and bacon is crispy. Using a slotted spoon, transfer bacon to a plate covered with paper towel and remove all but 1 tsp of bacon fat from the pan. Add onions and sauté on medium heat until slightly brown. Add brussel sprouts, season with salt and pepper and roast in the pan on medium low heat until sprouts are tender and slightly caramelized, approximately ten minutes. Add remaining beer and cook for three minutes then add bacon and chestnuts and toss until thoroughly mixed.

To serve, spoon barley into a serving dish and top with brussel sprout mixture.


Chestnut directions: Preheat oven to 450 degrees and place one cookie tray inside. Using a sharp knife, score an "X" in the round end of the chestnut, making sure to go through both the shell and husk. Place chestnuts in boiling water for 2 minutes. Remove from water and immediately place on hot tray that is in the oven. Roast chestnuts for four minutes. Remove chestnuts from the oven and allow to cool slightly. Peel chestnuts and discard shell and husk. Serve with pearl barley and brussel sprout dish.


courtesy of: Ontario Craft Brewers, 1-75 Horner Avenue, Toronto Ontario M8Z 4X5, 416-494-2766 | Chef Ezra Title, Chez Vous Dining

811. BACON, LEEK and CRAB CAWL with CAERPHILLY RAREBIT

makes 4 servings


200 grams bacon, chopped
60 grams unsalted butter
1/2 head celeriac, cut into bite-sized pieces
1 large leek
1 teaspoon thyme leaves
1 pinch ground mace
1 pinch salt and fresh ground black pepper
2 slices brown bread, thickly sliced, preferably wholemeal
80 grams Caerphilly cheese, roughly grated
60 ml dark ale
1/2 teaspoon mustard
1 pinch cayenne
600 ml fish stock
50 ml double cream
200 grams fresh crab meat
1 tablespoon flat-leafed parsley, roughly chopped

Place the bacon, butter and celeriac in a heavy-based saucepan over a low heat. Slice the leek in half lengthways, keeping it together by the root end. Slice in half again, keeping it together at the root end. Starting at the green end, chop the leek all the way along into thin shreds, discarding the root afterward. Wash the chopped leek well and add to the pan, along with the thyme, mace, salt and freshly ground pepper. Stir well to coat evenly, cover and cook over medium heat for 6 minutes, stirring now and then. Toast the bread on both sides and reserve, keeping warm. Meanwhile, in a bowl, mix together the Caerphilly, ale, mustard, cayenne and season with salt and freshly ground pepper (more pepper than salt). Spread the Caerphilly mixture evenly over the toasted bread and grill for 4 minutes. Meanwhile, increase the heat of the leek mixture and pour in the fish stock and cream. Bring to the boil and simmer for 2 minutes. Stir in the crabmeat and parsley. Take off the heat immediately and adjust the seasoning if necessary. Add a splash of water or cream if it is not the consistency of a stew. Once the rarebit is golden brown on top, slice each serving in half and serve it at once with the bacon, leek and crab cawl.


courtesy of: Allegra McEvedy, Great Food Live, UKTV

784. QUAIL and BACON STEW with WALNUTS

6 thick slices of fatty bacon, chopped
3 cloves of garlic, chopped
4 quail
1/2 lb. mushrooms (any kind), chopped
1 cup walnuts or hazelnuts, chopped
1 1/2 cups (10 oz) English ale
3/4 cup water
3 bay leaves
salt and pepper to taste
4 slices coarse brown bread.

Fry the bacon and garlic on its own fat in a large pot. Add quail and brown on all sides. Add mushrooms and nuts, cook for a couple of minutes. Add ale, water and bay leaves. Add salt and pepper to taste. Bring to a boil, decrease the temperature and simmer covered for 2 to 2 1/2 hours until the birds are fully cooked and the meat is falling of the bones.

Place the birds on the bread slices, cover with the rest of the stew. Serve.


courtesy of: The British Museum Cookbook by Michelle Berriedale-Johnson. British Museum Publications, 1987