3941. PECAN-BACON SQUARES A LA MODE

Yield: 
9 squares




For the crust:

6 tablespoons cold unsalted butter, diced, plus more for the baking dish

1 1/4 cups all-purpose flour

1/4 cup sugar

Pinch of kosher salt

2 teaspoons fresh lemon juice


For the filling:

8 slices bacon, diced

3 large eggs

1 cup light corn syrup

1/3 cup sugar

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon apple cider vinegar

1 cup pecans, plus more for topping

Vanilla ice cream, for serving



Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil.



Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.



Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined.



Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more pecans.


 


bacon recipe source: Food Network Kitchen/Food Network Magazine

3810. SPINACH, BACON, FETA and MANDARIN ORANGE SALAD

2 tablespoons sugar

1 tablespoon Dijon mustard

1 teaspoon sesame seeds

1 tablespoon sesame oil

½ teaspoon salt

½ cup vegetable oil

¼ cup apple cider vinegar

Salad

8 cups packed spinach leaves (prewashed, bag type)

½ cup crumbled feta cheese

½ cup crumbled bacon pieces

¼ cup thinly sliced red onion

1 - 11 oz can Mandarin oranges, well drained

Combine all dressing ingredients in a small container or jar. Shake, shake, shake and put in the fridge to chill. 30 minutes should do it.

Combine all salad ingredients. Toss with a few tablespoons of dressing and serve!

bacon recipe source: Kathi, Laughing Spatula (@LaughingSpatula), August 28, 2014

3772. SEARED MAHI MAHI with BRUSSELS SPROUTS, BACON and APPLES

serves two

  

For the Brussels sprouts:

4-6 strips of bacon, cut into lardons and cooked crisp, fat reserved

3-4 tablespoons bacon fat

½ of a medium red onion, diced

approx. 2 cups of Brussels sprouts, stemmed, outer leaves removed, an thinly sliced

¼ cup apple cider

¼ cup apple cider vinegar

1 large apple, diced

kosher salt

freshly-cracked black pepper

apple, thinly sliced, for garnish

For the fish:

2 Mahi Mahi loins

3-4 tablespoons of bacon fat

kosher salt

freshly-cracked black pepper

Cut bacon into lardons and cook in a large skillet until crisp. Remove from pan with a slotted spoon and set aside. Reserve half of the rendered fat and leave the other half in the pan.

Add diced red onion to pan and sweat until translucent; approximately 5 minutes.

Add sliced Brussels sprouts to onions and toss to combine. Cook for approximately 5 minutes and until Brussels sprouts have brightened in color.

Add the apple cider, apple cider vinegar, and cooked bacon. Cook until most of the liquid has evaporated and the Brussels sprouts have become slightly tender.

Add the diced apple and cook for just a few more minutes or until the apples have heated and softened but still retain most of their shape and texture.

Season with kosher salt and freshly-cracked black pepper. Transfer to side dish and set aside.

Return the pan to stove and increase the heat.

While the pan preheats, season the Mahi Mahi loins with kosher salt and freshly-cracked black pepper.

Once the pan has preheated, add the remaining bacon fat.

At the first signs of smoke, carefully add the fish to the pan. Cook, without disturbing the fish, for approximately 5-7 minutes or until you can see browning on the edges of the fish.

Carefully turn the fish over and cook for another 1-2 minutes.

Remove from the pan and rest for 5-10 minutes.

Plate the fish sitting atop a mound of Brussels sprouts. Garnish with thinly sliced apples.

bacon recipe source: Chris, Stirring Stew (@StirringStew), October 29, 2014

3714. CHILI BACON JAM

makes two cups


600 grams (1 1/2 lb) good quality smoked rasher bacon
4 eschallots (brown shallots), thinly sliced
3 tablespoons packed light brown sugar
2 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon dried chilli flakes
1/2 teaspoon ground mustard powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 bay leaves
3/4 cup (6 fl oz) whisky (substitute with brandy, or just water if preferred)
2/3 cup (7 fl oz) strong brewed coffee
4 tablespoons apple cider vinegar
3 tablespoons maple syrup
sea salt
freshly ground black pepper

Cut your bacon rashers into one inch pieces, then fry them in a large pot with a splash of oil until the meat is crisped and the fat has rendered out. Remove with a slotted spoon, then drain on paper towels. Set aside.

Drain all but 2 tablespoons of bacon fat from the pot. Add in your shallots and garlic over medium heat, and cook until the shallots are translucent. Add in the spices, brown sugar, chosen alcohol (if using) and a pinch of salt, cook for 3-4 minutes before adding in your other liquid ingredients: vinegar, coffee and maple syrup. Bring to the boil, then allow the liquid to reduce slightly for about five minutes.

Add in your reserved bacon, then immediately reduce the heat to low. Simmer, covered, for 30 minutes before stirring and allowing the mixture to evaporate. Cook for a further 30 minutes, or until the mixture is darkened, syrupy and fragrant.

Once at the desired consistency, allow the mixture to cool. Skim any oil off the surface with a spoon, and discard it alongside the bay leaves.

Transfer your cooled mixture to the bowl of a food processor. Process until it reaches the consistency of a chunky jam; you should still be able to see crunchy, crisp little bits of bacon amongst the syrupy, boozy spiced shallots. Taste, and add extra salt or pepper as required.


bacon recipe source: Laura's Mess, August 12, 2012

3697. BACON CRAB CAKES with PIMIENTO-CORN RELISH

yields four servings 


4 strips smoked bacon

For the relish:
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups corn kernels (from about 3 ears of corn)
Salt and pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 4-ounce jar diced pimientos, drained

For the crab cakes:
1 pound lump crab meat
1 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 small onion, finely grated
1 clove garlic, finely grated
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup crushed pretzels, as needed
3/4 teaspoon seafood seasoning, such as Old Bay
Few dashes hot sauce
Salt

 

Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.

 

Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.

Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.

As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.

Serve the warm crab cakes over warm or room temperature relish.


bacon recipe source: Patrick Decker, Cooking Channel TV

3694. WALDORF SLAW with BACON

yields four servings


4 slices bacon, cut into 1/2-inch pieces

1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon sugar
1 teaspoon celery seeds
2 apples (such as Gala or Fuji)
2 stalks celery, thinly sliced
2 carrots, shredded
1/2 cup walnuts
1/2 cup golden raisins
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper

 

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes; drain on paper towels.

Whisk the mayonnaise, vinegar, mustard, sugar and celery seeds in a large bowl until combined. Slice the apples into matchsticks, then add to the bowl with the dressing along with the celery, carrots, walnuts, raisins, parsley and bacon. Season with salt and pepper and toss.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3665. CRUNCHY CHICKEN SALAD SANDWICHES with BACON

makes two sandwiches


1 pound boneless, skinless chicken thighs
2 small carrots, 1 cut into rough chunks, the other diced
1 small onion, halved
2 medium celery stalks, 1 cut into rough chunks, the other diced
2 scallions, halved lengthwise and thinly sliced
2 teaspoons apple cider vinegar
Salt
3 slices bacon
4 tablespoons mayonnaise
Freshly ground pepper
4 slices bakery whole grain bread

Poach the chicken: add the chicken thighs, the rough chop carrot, onion, and rough chop celery to a medium pot with a lid. Cover with water. Bring to a boil over medium-high heat. Skim any foam from the top, and reduce heat to low. Cover the pot and simmer until the chicken is cooked, about 20 minutes. Remove chicken to a plate, let cool, then shred. Chicken can be cooked and shredded up to 3 days in advance and stored in refrigerator.

In a medium mixing bowl, toss the scallions with apple cider vinegar and salt. Set aside.

Add bacon in single layer to large skillet. Cook over medium to medium-low heat, turning occasionally, until crisp and well rendered (about 10 minutes total). Drain on paper towels, then break each slice in half.

Add the shredded chicken, mayonnaise, diced carrots, and diced celery to the mixing bow with the scallions and vinegar. Mix to combine. Season to taste with salt and pepper.

Toast bread. Divide chicken salad evenly on top of two slices of bread. Top with bacon and close sandwiches. Serve.


bacon recipe courtesy of: Phoebe Lapine and Cara Eisenpress, Big Girls Small Kitchen | Serious Eats, March 22, 2011

3656. BAKED BEANS with MAPLE-GLAZED BACON

makes eight servings


3 1/2 cups dried yellow eye or cannellini beans, rinsed and picked over, then soaked for 2 hours and drained
Kosher salt 
9 thick slices of bacon (10 ounces), 1 slice cut crosswise into 1/4-inch strips 
1 large onion, cut into 1/2-inch dice 
1 cup apple cider vinegar 
1/4 cup dark brown sugar 
1/4 cup dark unsulfured molasses 
1 teaspoon crushed red pepper 
1/2 teaspoon freshly ground black pepper 
1/4 cup pure maple syrup 
1 tablespoon red wine vinegar 
1 1/2 teaspoons Dijon mustard 

In a large pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until just tender, about 2 hours; add water as needed to keep the beans covered by 2 inches. Season the beans with salt and let stand at room temperature for 5 minutes. Drain the beans, reserving 4 cups of the cooking liquid. Transfer the beans to a large, deep baking dish. 

Preheat the oven to 350°. In a large skillet, cook the bacon strips over moderate heat until the fat has rendered, 5 minutes. Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes. Stir in the apple cider vinegar, brown sugar, molasses, crushed red pepper, black pepper and 1 1/2 tablespoons of kosher salt and simmer for 1 minute, until the sugar is dissolved. Pour the bacon-onion mixture over the beans and stir in the reserved bean cooking liquid. Cover the beans with foil and bake for 45 minutes. 

Meanwhile, in a small bowl, mix the maple syrup with the red wine vinegar and mustard. Arrange the remaining 8 bacon slices on a rimmed baking sheet, and generously brush them with the maple syrup mixture. Bake the bacon in the same oven as the beans for about 15 minutes, basting 3 times and turning the bacon twice, until richly glazed. Transfer the bacon to a plate. 

Carefully pour 1/3 cup of water onto the baking sheet and return it to the oven for about 3 minutes to dissolve the caramelized syrup. Uncover the beans and carefully stir in the syrup. Bake the beans, uncovered, for about 20 minutes longer, until the liquid has reduced by about one-fourth. 

Increase the oven temperature to 400°. Top the beans with the glazed bacon and bake until browned, about 15 minutes. Let rest for 10 minutes before serving.


bacon recipe source: Laurence Jossel, Food & Wine, November 2008

3629. GRILLED HONEY BBQ BACON CHICKEN KABOBS

serves four


4 boneless skinless chicken breasts, chopped into bite size pieces
12 slices bacon
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped

 

Sauce

1 tablespoon oil

2 teaspoons minced garlic

¾ cup ketchup

¼ cup brown sugar

⅓ cup apple cider vinegar

¼ cup honey

3 tablespoons worcestershire sauce

1½ tablespoons yellow mustard

2 teaspoons soy sauce

½ teaspoon chili powder

 

Heat oil in a medium sauce pan over medium heat. Add garlic and sauté for 1 minute. Add all the remaining sauce ingredients and bring to a boil. Reduce to a simmer and allow to cook over low until ready to use.

 

Skewer chicken pieces, pepper pieces, and bacon onto the skewers. Brush sauce over skewers. Grill over medium heat 4-5 minutes, then rotate, brush with more sauce, and cook another 4-5 minutes until chicken is cooked through and bacon is cooked to desired doneness.

 

Serve skewers warm with additional sauce for dipping or drizzling. 

 

 

bacon recipe source: Tiffany, Creme de la Crumb (@CremedelaCrumb1), June 24, 2014

3551. BACON MARMALADE

makes two cups 


4 slices hickory-smoked bacon, chopped

5 1/2 cups thin sweet onion strips

1/2 cup sugar

1/4 cup apple cider vinegar

2 tablespoons bourbon

pinch of dried crushed red pepper

1 1/2 teaspoons fresh thyme, chopped

1/4 teaspoon salt 

 

Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Add onions to skillet; cook, stirring often, over medium heat 15 minutes or until onions are caramel colored. Add sugar, stirring to dissolve. Stir in vinegar and next 4 ingredients. Cook 5 minutes or until liquid is consistency of syrup. Add bacon; cook, stirring occasionally, 15 minutes or until thickened and consistency of thin 

marmalade. 

 

 

bacon recipe source: Southern Living Bourbon & Bacon: The Ultimate Guide to the South's Favorite Foods, by Morgan Murphy (Oxmoor House, 2014); Food Republic, December 23, 2014

3536. PULLED PORK, GREENS and BACON SANDWICH

yields 10 sandwiches


10 ciabatta rolls or other crusty, full-bodied bread rolls

For the pulled pork

1 (5 to 15 pound) pork roast

salt and pepper to taste

liquid smoke (optional) 

For the greens

2 pounds kale leaves, stems removed and cut into 2-inch pieces

1/2 pound bacon + 4 tablespoons reserved bacon grease

1 large onion, chopped

2 cloves garlic, minced

1/4 cup chicken stock

salt and pepper to taste

For the vinegar sauce

3/4 cup apple cider vinegar

3 tablespoons hot sauce

For the pulled pork:

If using a slow cooker: Season pork well with salt and pepper. Place in slow cooker. Drizzle with liquid smoke if desired. Set cooker on low for 8 - 10 hours or on high for 4-5 hours. Remove pork from bones (if any) and shred with forks. Keep warm.

If using an oven: Season pork well with salt and pepper. Rub with liquid smoke if desired. Wrap tightly in foil and bake at 220 degrees for 7 to 8 hours. Remove pork from bone (if any) and shred with forks. Keep warm. 

For the greens: Cook bacon in a large skillet over medium heat until crisp, turning once. Set bacon aside and pour off bacon grease, reserving 4 tablespoons grease. Return reserved grease to pan. Add onions and cook, stirring frequently, until translucent. (About 3 minutes.) Add garlic and cook an additional 2 minutes. Add kale to the skillet by handfulls, turning constantly until all the kale is wilted. Crumble bacon into the greens and stir until well combined. Add chicken stock and season with salt and pepper. Keep warm.

Putting it all together: Split ciabatta rolls in half. Plop a healthy amount of the pork on the roll and drizzle with vinegar mixture. top with greens and drizzle with vinegar mixture again. Cover with top of roll. Share and enjoy! 


bacon recipe source: Jerry, Cooking by the seat of our pants (@cbsop), April 26, 2013

3525. BACON-WRAPPED ELK CHOPS with PICKLED BRUSSELS SPROUTS and PUMPKIN PUREE

yields four servings


Brussels sprouts: 
6 cups apple cider vinegar
2 cups distilled vinegar
1/2 cup kosher salt
1/2 cup granulated sugar
3 ounces pickling spice
1 ounce red pepper flakes
1 ounce whole peppercorns
1/2 bunch fresh dill
3 bay leaves
1 pound Brussels sprouts

Pumpkin puree:
1 small to medium pumpkin
1/2 cup brown sugar
1/2 stick butter, melted
1/4 cup maple syrup
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Elk chops:
1 ounce fresh rosemary
1 ounce fresh sage
Oil, for frying and searing
1 rack elk chops, broken down into double chops
1 pound sliced bacon

Demi-glace:
4 cups beef stock or 1 cup beef demi-glace
Unsalted butter, optional

For the Brussels sprouts: Combine 8 cups water, the apple cider vinegar, distilled vinegar, kosher salt, sugar, pickling spice, red pepper flakes, whole peppercorn, fresh dill and bay leaves, into a large pot and bring to a boil. Cut the Brussels sprouts into quarters, place them into a large container and pour the boiling liquid over them. Let the sprouts sit overnight, or at least 1 to 2 hours so they are at room temperature.

For the pumpkin puree: Preheat oven to 375 degrees F. Remove the seeds from the pumpkin. Quarter the clean pumpkin and roast in the oven until tender, 30 to 45 minutes.
Scoop out the meat of the pumpkin into a bowl and add the brown sugar, melted butter, maple syrup, cinnamon and nutmeg. Combine the ingredients by hand using a wooden spoon. Look for a slightly chunky consistency.

For the elk chops: Decrease the oven to 350 degrees F. Fry the rosemary and sage in some oil. Crumble the herbs, rub them on the sides of the elk chops and then wrap with the bacon. Secure with butcher's twine.
Add some oil to a hot pan and sear the elk chops, achieving a nice caramel color before flipping over and repeating on the other side. Finish cooking in the oven until medium.

For the demi-glace: Reduce the beef stock by three-quarters over low heat. Butter can be added if desired.

When the meat is cooked, place a large spoonful of the hot pumpkin puree on a plate. Remove the butcher's twine from the chop and lean it against the puree. Drizzle the demi-glace over the chop. Garnish the dish with a few pieces of the pickled sprouts and the dish is ready to serve.


bacon recipe source: adapted from Brian Jupiter, "Frontier," America's Best Bites, Cooking Channel

3512. COLLARD GREENS, BLUE POTATO and BACON SALAD

makes 8 servings 

 

 

6 ounces thick-cut bacon, cut into 1/4-inch dice 

1 pound baby blue potatoes, quartered  

Kosher salt 

Freshly ground pepper  

1/2 cup chopped walnuts 

8 quail eggs

1/4 cup plus 2 tablespoons extra-virgin olive oil 

2 tablespoons apple cider vinegar  

1 tablespoon Dijon mustard 

pinch of sugar 

1 1/2 pounds young collard greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons  

4 ounces Stilton cheese, crumbled 

 

Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.  

 

On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool. 

 

Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.  

 

In a small saucepan, cover the quail eggs with water. Bring to a boil and cook for 2 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and cut them in half lengthwise. 

 

In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the collards, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.

 

 

bacon recipe source: Melia Marden, Food & Wine, April 2014

3464. BACON CONFIT with CHILES and PICKLES

yields 4-6 servings 


Bread-and-Butter Pickles
1 cup apple cider vinegar
3/4 cup sugar
1/2 cup water
1/4 cup sliced white onions
2 tablespoons salt
1 tablespoon sliced jalapeño
3/4 teaspoon turmeric
3/4 teaspoon yellow mustard seeds
1 whole clove
2 Kirby cucumbers, cut into 1/8-inch-thick slices

Pickled Chilies
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons pickling spice, wrapped in cheesecloth and tied with string
2 Fresno chiles, seeded and cut into 1/8 inch thick slices
 
Bacon Confit
2 cups duck fat

1/2 pound slab bacon, cut into 1/2-inch slices

1 shallot, peeled

1 small sprig rosemary

1 large garlic clove, peeled

1 small bay leaf

1 whole clove
1 bunch Thai basil or regular basil

Make the bread-and-butter pickles: combine the apple cider vinegar, sugar, water, onions, salt, jalapeño, turmeric, mustard seeds, and clove in a saucepan. Bring to a boil over high heat. Pour over the sliced cucumbers in a heatproof bowl. Let cool and refrigerate for at least 1 day.

Make the pickled chiles: combine the water, wine, white wine vinegar, salt, sugar, and pickling spice in a saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Pour over the chiles in a heatproof bowl and let stand at room temperature for 1 hour. 

Make the bacon confit: preheat the oven to 210ºF. Put the duck fat in a small, ovenproof pot and melt over low heat. Add the bacon. (It should be submerged in the fat). Add the shallot, rosemary, garlic, bay leaf, and clove. Bring to a simmer over medium heat. Cover and place in the oven. Cook until the bacon is tender when pierced with a knife, about 1 hour. 

When the bacon is done, remove it from the fat and cut into 1/2-inch pieces. 

While the bacon is still warm, place each piece on a skewer. Finish each skewer with a slice of bread-and-butter pickle, a pickled chile, and a basil leaf.


bacon recipe source: Ty Kotz, Topping Rose House, One Bridgehampton, Sag Harbor Turnpike, Bridgehampton, NY 11932; James Beard Foundation, 167 West 12th Street, New York, NY 10011

3281. DANDELION and BITTER GREENS with FRIED POTATOES and WARM BACON DRESSING

yields 6 servings

 

 

2 cups chopped dandelion leaves (about 1/2 pound)
2 cups baby red leaf lettuce
1 cup chopped escarole or frisee
1 cup sliced Belgian endive
1/2 cup thinly sliced radishes
3 hard boiled eggs, roughly chopped
4 strips apple-smoked bacon, cut into 3/4-inch dice
1/4 cup apple cider vinegar
1 tablespoon packed light brown sugar
1/2 cup grated peeled apples
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup vegetable oil

Fried Potatoes:
2 pounds baking potatoes, like russets, peeled and cut into uniform 1/2-inch cubes
3 cups vegetable oil, for frying
1 teaspoon salt

In a large bowl, combine the dandelions, red lead lettuce, escarole, endive, radishes, and eggs, and toss to mix.

In a skillet, cook the bacon over medium heat, stirring, until crisp and brown. Add the vinegar and sugar, and cook, stirring to dissolve the sugar. Add the apples and stir to combine. Season with the salt and pepper, and add the oil. Remove from the heat and pour the hot dressing over greens mixture and mix thoroughly. Top with the Fried Potatoes.

Adjust the seasoning, to taste, and serve immediately. (Dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it thickens too much, add a little water.)
 

Fried Potatoes: In a medium, heavy saucepan, place the potatoes in enough salted water to cover by 1-inch. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Remove from the heat and drain on paper towels.

Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brow evenly, for 3 to 4 minutes. Remove and drain on paper towels. Season lightly with salt, to taste, and serve warm in the salad.

bacon recipe source: Emeril Lagasse, "Pennsylvania Dutch Cooking," Emeril Live, Food Network, 2002

3148. HAM and BACON with MUSTARD and BROWN SUGAR SAUCE

serves 4-6


6 slices thick-cut bacon
1 ham steak, about 3/4-inch thick
1/2 cup Dijon mustard
1/4 cup brown sugar
1 cup heavy cream
1/2-1 teaspoon apple cider vinegar
salt and pepper

Preheat the oven to 200. Heat a heavy large skillet over medium heat. Cook the strips of bacon until browned and crisp on both sides, about 15 minutes. Drain on paper towels, leaving the rendered bacon fat in the skillet. Keep the bacon warm in the oven.

Return the skillet with the bacon fat to medium-high heat. Add the ham steak and cook until browned on both sides, 8-10 minutes. Transfer to a serving platter and keep it warm in the oven.

Return to the skillet to medium-low heat. Add the mustard and brown sugar and cook, whisking, until the sugar dissolves into the mustard. Whisk in the cream, then the vinegar, and cook for 1-2 minutes. Taste the sauce and season it with salt and pepper. The ham and bacon are salty, so you'll want to season the sauce judiciously with salt, but with lots of pepper. Thin the sauce with a splash of water. Spoon the sauce over the ham and serve with the bacon.


bacon recipe courtesy of: Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton, Andrew McMeel Publishing, 2012

3038. BACON and EGG SANDWICHES with PICKLED SPRING ONIONS

makes four servings 


Pickled spring onions:  
4 spring onions or 6 scallions, whites only, thinly sliced 
1/4 cup apple cider vinegar 
2 teaspoons sugar 
1 teaspoon kosher salt

 

Maple bacon and spicy mayo: 

12 slices thick-cut bacon 

2 tablespoons pure maple syrup 

1/4 cup mayonnaise 

1 tablespoon Sriracha  

 

Fried eggs and assembly: 

8 slices white sandwich bread, such as Pullman 

1/4 cup mayonnaise 

2 tablespoons unsalted butter 

4 large eggs 

Kosher salt, ground pepper 

1 cup arugula leaves 

 

For pickled spring onions: Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes. 

 

For maple bacon and spicy mayo: Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes. Mix mayonnaise and Sriracha in a small bowl to combine; set aside.

 

For fried eggs and assembly: Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet. Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper. Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula. 

bacon recipe courtesy of: Noble Sandwich Company, 11815 620 N. Suite 4, Austin, Texas; Bon Appétit, April 2013

3029. BRUSSELS SPROUTS with BACON and RAISINS

makes four servings 


1 teaspoon olive oil 
2 thick slices bacon 
4 cups brussels sprouts (about 1 pound), trimmed, halved
Kosher salt and freshly ground black pepper 
1/4 cup golden raisins 
1 medium shallot, finely chopped 
1 tablespoon unsalted butter 
1/2 cup low-salt chicken broth 
2 tablespoons apple cider vinegar

Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)

While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5–7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.


bacon recipe courtesy of: Jenny Rosenstrach & Andy Ward, Bon Appétit

2992. BACON and ARUGULA SALAD with a WARM CABERNET VINAIGRETTE

yields six servings


1/4 lb. thick-cut bacon
2 oz. Pecorino Romano
6 cups arugula
4 tablespoons grapeseed oil
3 tablespoons shallots
1 1/2 cup apples, scrubbed, seeded and cut in 1/2-inch cubes
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Chop the bacon into bite-sized chunks and saute in a frying pan until golden and just crisp, about 8 minutes. Transfer the cooked bacon to a plate lined with a paper towel. Cover the bacon with a second paper towel and press down until most of the fat is absorbed. Set aside. Using a vegetable peeler, peel 12 long, thin strips of the Pecorino Romano. Set aside. Fluff the arugula in a large mixing bowl and set aside. Pour off the bacon drippings from the pan and discard. Add the oil to the pan and warm it over medium-low heat. Add the shallots to the pan and cook, stirring occasionally, until they are soft and translucent. Add the apples and cook gently for 1 minute more. Increase the heat to medium and add the vinegar, salt and pepper to the pan. Stirring continuously, add the bacon pieces back to the pan to heat. Cook, stirring constantly, for 1 minute. Pour the warm dressing over the arugula and toss to coat. Divide the salad into portions and arrange Pecorino Romano strips decoratively over each. Serve immediately.


bacon recipe courtesy of: AprèsVin, Prosser, Washington

Cabernet Bacon Bleu Burgers with Herbed Mayonaise

q_man
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I guess this could be a main dish or even outdoor cooking...you can decide...but they are taassty! :) Makes about six sandwiches (but that depends on how large you make 'em)

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CATEGORIES

Sandwich 

INGREDIENTS

• Cooking Time: 6-10
• Servings: 6
• Preparation Time: 45
• 1/2 lb. thick sliced pepper bacon, diced 1/4"
• 2 Tbsp. bacon fat
• 1 cup sweet onion, diced 1/4"
• 2 Tbsp. fresh garlic, chopped fine
• 2 cups Cabernet Sauvignon
• 2 lbs. ground sirloin
• 1/2 lb. Maytag bleu cheese (use whatever you like, but Maytag is sooo creamy and mild)
• 6 each large onion rolls
• Herbed Mayonnaise:
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 Tbsp. fresh basil, chopped
• 1 Tbsp. fresh Italian parsley, chopped
• 1 Tbsp. + 1 tsp. capers, drained and chopped
• 1 tsp. lemon zest
• 1 Tbsp. lemon juice

DIRECTIONS

Fry the bacon in a dry pan until crisp. Remove the bacon and drain on paper towels.

discard all but 2 Tbsp. of the fat. Saute the onion in the reserved bacon fat until just beginning to brown.

Add the garlic and cook until the onion is well browned.

Add the wine and cook until there is very little liquid left.

Remove from heat and allow to cool completely.

Mix bacon and cooled onion mix into the ground sirloin.

Seperate into 6 equal portions and form into patties about 1/2" thick.

Grill over high heat about three minutes per side to medium doneness.

top with bleu cheese and cover to melt the cheese.

while cheese is melting place the buns under the broiler and toast them to golden.

Herbed Mayonnaise.

Combine all ingredients and chill thouroghly.

Assemble:

Spread 1 1/2 Tbsp. herbed mayonnaise on each half of each of the buns. I like to use a slice of ripe tomato and some shredded iceburg lettuce (I know, some will laugh at the lettuce, but I like it).

Top with the cooked patties...and enjoy

- See more at: http://www.bakespace.com/recipes/detail/Cabernet-Bacon-Bleu-Burgers-with-Herbed-Mayonaise/16449/#sthash.AjYBk2Jb.dpuf

2982. ROASTED PEAR, BACON and SPINACH SLAW with KUMQUAT TAHINI DRESSING

serves 2 as a meal


For Salad:
2 cups shredded green or purple cabbage
2 cups finely chopped spinach
3 strips of bacon
3 shallots
1 pear
1 tablespoon sunflower oil and 1 teaspoon, kept separate
1 pinch of salt

 

Dressing:

1 tablespoon tahini

1 tablespoon coconut milk (or cream)

1/2 teaspoon maple syrup

1 teaspoon apple cider vinegar

4 kumquats

1 pinch chili powder

1 pinch smoked salt

1 pinch black pepper

 

Preheat oven to 350. Chop both the pear for the salad and the kumquat for the dressing in thin slices. Put in two separate baking pans (the smallest you have). For the pear, drizzle 1 teaspoon of sunflower oil and a pinch of salt over. Stir well, then put both pans into the oven. Let the kumquat cook for about 8 minutes, and the pear 15. When you remove the kumquats from the oven, give the pears a stir.

 

Meanwhile, chop your shallots and saute them in 1 tablespoon of sunflower seed oil over medium low heat for 6 minutes. Then keep them in the pan but push them to the side and add your bacon to the pan. Let bacon cook on both sides until crisp. While this cooks, chop your cabbage and spinach well. Put in a bowl. When your bacon is done, chop it finely and add to your slaw with 1/2 of your shallots. Put the other 1/2 in a small jar with your roasted kumquats and the rest of the dressing ingredients. When your pear is done, add it to your salad and top with the dressing. Stir well and serve as a meal or a side.

 

 

bacon recipe courtesy of: Skylor Powell, Sprout Health, for Healthy Way to Cook, May 8, 2013