3965. BEER and BACON PORK PIE

1 lb. roast pork loin, cut into small pieces

6 oz. apple smoked bacon cooked, cut into small pieces

1 carrot, finely chopped

1 stalk of celery. finely chopped

1/3 cup beer (I chose a lager)

1 Tbsp Worcestershire sauce

1 tbsp minced fresh sage

1 tbsp minced fresh parsley

pinch grated nutmeg

pinch allspice

pinch black pepper

2 tbsp olive oil

2 red onions, finely sliced

1/3 cup sugar

1/3 cup balsamic vinegar

1 egg, beaten

2 cups grated sharp cheddar

Preheat oven to 350 degrees Fahrenheit.

Place the roast pork, bacon, beer, Worcestershire, carrot, celery into a medium sized pan over medium-low heat. Let come to a slow boil and stir in sage, parsley, nutmeg, allspice, black pepper.

Divide the pork filling mixture among 4 individual greased mini pie pans and bake in the oven for 50 minutes. Halfway through baking, cover the edges of your pies with aluminum foil to ensure the crust edge does not burn.

Meanwhile, for the balsamic onions, heat the olive oil in a frying pan over a medium heat and fry the onions for 2-3 minutes, or until softened.

Add the sugar and vinegar, stir and bring the mixture to the boil. Cook for 8-10 minutes, or until the onions are sticky.

Remove the pies from the oven and allow to cool slightly. Carefully remove the pies from the pans*, brush the sides with the beaten egg yolk and place onto a baking tray. Spoon the balsamic onions on top of the pies and sprinkle over the cheese.

Bake the pies for a further 5-6 minutes, or until the cheese is fully melted.

*Pie Tip: If the pies don’t release easily from the pan, run a butter knife around the edge. If it still does not release, the crust may not be fully baked, continue to bake for another 5-10 minutes.

bacon recipe source: Alisun "Sunny" Hernandez, For Your Pies Only (@foryourpiesonly) 

3947. HONEY BACON GLAZED CHICKEN

Serves: 4-6 servings


For the marinade:
4 boneless skinless chicken breasts
1/3 cup balsamic vinegar
3/4 cup olive oil
3 Tbsp brown sugar
2 Tbsp steak seasoning
2 tsp fresh rosemary, minced (can substitute 1/2 tsp dried rosemary leaves)

For the glaze:
8 slices bacon, chopped
3/4 cup honey
3 Tbsp Worcestershire sauce
1 Tbsp hot sauce

Marinate the chicken: To a large ziploc bag, add the marinade ingredients, twist with your hand (or zip closed) and shake to combine well. Pierce chicken breasts with a fork a few times, add to bag, seal, place on a plate and refrigerate for 2 hours, or up to 2 days.

Make the glaze: Chop bacon into small slices and add to a large sauce pan. Cook until crisp, remove to a paper towel lined plate. Drain grease from the saucepan, but do NOT wipe it clean.

Add remaining glaze ingredients, whisk to combine. Heat over MED heat until it bubbles up. Add cooked bacon and cook for 2 minutes.

Remove from the heat and set aside to cool. It will thicken as it cools.

Cook the chicken: Preheat grill or large skillet on MED-HIGH heat. Add a drizzle of olive or vegetable oil and cook chicken for about 4-5 minutes per side, or until cooked through and juices run clear.

Top chicken with bacon glaze.


bacon recipe source: Amanda, The Chunky Chef (@The_Chunky_Chef), June 2015

3919. BUTTER LETTUCE SALAD with HAZELNUTS and BACON BITS

Yield: 2 servings for lunch or 4 servings as a side



1 tablespoon white balsamic vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh chives

Kosher salt and freshly ground black pepper

1 head butter lettuce, separated into leaves

2 thin slices bacon, cooked until crisp and broken into bite-size pieces

2 hard-boiled eggs, halved and lightly salted and peppered

1/4 cup toasted hazelnuts, roughly chopped

1 1/2 ounces Roquefort or other blue cheese, crumbled


Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.



Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.




bacon recipe source: Valerie Bertinelli

, "Best Girls' Night In," Valerie's Home Cooking; adapted from One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond by Valerie Bertinelli (Rodale, 2012).

3908. BACON-WRAPPED DRIED PLUMS with BLUE CHEESE and BALSAMIC-HONEY GLAZE

Makes 24 Pieces


Plums:
9 ounces of thinly-sliced bacon, cut in half 

2 ounces soft blue cheese

3 ounces cream cheese

½ teaspoon fresh thyme leaves

Pinch of kosher salt

24 pitted dried plums (prunes)

Balsamic Glaze:
½ cup balsamic

1 ½ Tablespoons honey

Preheat oven to 350ºF.

Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 5 minutes).

Make Stuffing: Using a hand mixer or fork, mix the blue cheese and cream cheese together. Add the thyme and salt. Chill in freezer for 5 minutes.

Stuff Prunes: Using a pastry bag fitted with ¼-inch tip, stuff each prune with 1 teaspoon of the cheese mixture. Wrap with a piece of partially cooked bacon and fasten with a toothpick.

Broil: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter, garnish platter with a few sprigs of thyme.

Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over plated prunes.


bacon recipe source: Parties That Cook (@PartiesThatCook), 601 Minnesota Street, Suite 115, San Francisco, CA 94107

3875. HOMEMADE RAMEN with BACON and SOFT-BOILED EGGS

Yield: 2 servings


4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste (or more to taste)
Red pepper flakes, to taste (I used about ½ teaspoon)
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or to taste)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 package dried ramen noodles (discard the included seasoning packet)

Toppings:
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Chopped scallions
Sriracha hot sauce (optional)

Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).

To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.

Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside.

To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), August 26, 2014

3864. BACON CAPRESE SANDWICH

Yield: 1 sandwich


1 Ciabatta roll, split (or 2 slices of crusty bread)

2 ounces Fresh mozzarella, sliced

1 small tomato, sliced

4 large fresh basil leaves

3 bacon slices, cooked

Balsamic glaze, for drizzling

Salt and freshly ground black pepper, to taste

Layer fresh mozzarella, tomato slices, basil, and bacon on bottom half of roll (or bread). Drizzle with balsamic glaze and season with salt and pepper, to taste. Sandwich with top half of roll or another slice of bread.


bacon recipe source: Maria & Josh, Two Peas & Their Pod (@TwoPeasandPod), July 10, 2015

3854. BACON-WRAPPED DATES with BALSAMIC REDUCTION

12 bacon-wrapped dates


Bacon-Wrapped Dates
12 medjool dates
6 strips of bacon, cut into halves
3 ounces fresh mozzarella (or other cheese of choice)*
2-3 tablespoons brown sugar

Balsamic Reduction
10 ounces (1 cup) good-quality balsamic vinegar

Bacon-Wrapped Dates 
Preheat oven to 425ºF and line a baking sheet with parchment paper.

Slice date in half without separating halves completely and remove pit. Press 1/4 ounce of cheese into the center of date. Close date and wrap tightly with a half slice of bacon. Roll in brown sugar. Place on the prepared baking sheet with bacon seam-side down and secure with a toothpick if desired. Repeat with remaining dates.

Bake in preheated oven for 10 minutes, and then flip dates, carefully pressing any loose melted cheese back into the dates as best as possible. Bake another 10-12 minutes, until bacon is crisped all around. Cool slightly and serve with balsamic reduction.
 
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a low boil over medium heat. Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4-1/2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping). For me, this took about 25 minutes, although times will vary based on stove differences.

Allow to cool briefly before serving. Serve balsamic reduction in a bowl for dipping or drizzle on dates just before serving. A spoon or a pastry bag fitted with a small round tip can be used for drizzling.


bacon recipe source: Alexandra, Bright-Eyed Baker (@brighteyedbaker), January 31, 2014

3853. BRAISED RADISHES with SHALLOTS and BACON

Serves 2 to 4 as a side dish


1 tablespoon butter

2 slices bacon, diced

2 large shallots, finely sliced

1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half

2 tablespoons balsamic vinegar
1/2 cup water 

2/3 cup finely chopped
Italian parsley

Salt and freshly ground black pepper

Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.

Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.

Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.

Season with salt and pepper and serve.


bacon recipe source: The Kitchn (@thekitchn), April 2008

3743. TUSCAN CHICKEN with OLIVES and BACON

3 pounds bone-in chicken thighs and/or breasts (8-10 pieces)

1/4 lb naturally cured lean bacon or pancetta, cubed

olive oil for frying

1/2 cup red onion, chopped

1 large carrot, chopped

1 stalk of celery, chopped

1½ teaspoons fresh rosemary, finely chopped

2 garlic cloves, minced

3/4 cup dry white wine, divided

1/2 cup pitted kalamata olives, sliced

2 anchovy fillets in oil, finely chopped

1½ teaspoons balsamic vinegar

fresh ground pepper, to taste

sprigs of rosemary, garnish

Wash and dry the chicken. Season with salt and pepper and let stand. You may want to remove the skin from outside of the thighs and breasts. The skin will provide more moisture (in the form of fat) to the chicken.

Place a large Dutch oven or a large pan (that has a lid) over medium-high heat. If frying the chicken with skin-on, use 1 tablespoon of oil. If frying without skin, use about 3 tablespoons of oil. Place the chicken skin-side down and fry for about 5 minutes, until the skin is crispy and brown. Careful of the splatter, turn the chicken and lightly brown the underside for another 5 minutes. Remove to a plate and let stand. Discard any excess oil and fat that remains in the pan leaving only 1 tablespoon. 

While chicken is browning, do all your prep: chop up the bacon, onion, carrot, and celery and set aside. Similarly, prepare finely chop the garlic and rosemary. Slice the olives (into thirds is about the right thickness) and finely chop the anchovies.

Over medium-high, reheat the pan used to fry the chicken and the residual oil. Add the bacon and fry for 1 minute until oil in bacon starts to ‘melt.’ Add the mirepoix (chopped carrots, celery, and onion) to the pan and fry for about 5 minutes or until the bacon has cooked and the veggies are showing slight caramelization.

Add the rosemary and garlic and saute for 1 more minute then add anchovies and olives. Add 1/4 cup of wine to the pan and deglaze. Then add remaining 1/2 cup of wine plus the balsamic and stir everything together. Add browned chicken on top of the mixture and cover with lid. Cook for about 20 minutes over medium-low heat (just enough to keep everything simmering well), turning after 10 minutes. 

After 20 minutes, check chicken for doneness. Juices should run completely clear and internal temperature of chicken should be 165-170ºF. Remove from heat; turn chicken again; cover and let stand for 5 minute while you prepare your plates and sides.

Serve one piece of chicken per person, being sure to spoon a healthy spoonful of olives and veggies and the rich sauce over each piece. Garnish with sprig of rosemary and enjoy.

bacon recipe source: Dale Schierbeck (@EatWriteShoot), Eats Writes Shoots, August 14, 2013

3652. BACON ONION COMPOTE

serves two


1 teaspoon grapeseed oil
1 onion, thinly sliced
½ cup bacon, cooked, chopped
5 sprigs of thyme leaves, strip and discard stems
Salt and pepper to taste
1 tablespoon balsamic vinegar

Heat grapeseed oil in a pan on medium high. Add onions and saute for 15 to 20 minutes until soft and caramelized. Add bacon, thyme, salt and pepper. Cook for another 5 minutes. Take out of pan remove to a bowl to cool. Add balsamic vinegar. Serve with meat as a compote, on a burger as a topping, use it as a dip with chips or just eat it straight out of the bowl.


bacon recipe source: Christina, be mindful. be human. | Eat. (@BmindBhuman), September 17, 2012

3651. BACON and FIG MARMALADE

serves eight


1 lb. fresh figs, chopped

¼ lb. bacon, diced
1 each yellow onion, diced
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 cup red wine
2 tablespoons balsamic vinegar
Sachet of cloves, bay leaf, fresh thyme, star anise

 

In a medium saucepan over medium heat, add bacon and render until crispy. Remove bacon and reserve for later.  Reserve 1 tablespoon of bacon fat.

Sweat onion and ginger in bacon fat until translucent.

Add figs, and slowly caramelize over medium high heat. Add honey, red wine, balsamic vinegar and sachet of spice. Turn heat to low and slowly reduce mixture until a jam like consistency.

Transfer half of the mixture to a food processor and blend until smooth. Add this to the rest of the mixture and fold in crispy bacon.

Serve at room temperature on a crostini. Garnish with fresh tarragon and thyme.

 

 

bacon recipe source: Hall Wines (@HALLWines), 401 St. Helena Highway South, St. Helena, CA 94574

3649. RIB-EYE STEAK with BACON WEDGE SALAD

Steak 
2 tablespoons sugar 
1 tablespoon kosher salt 
5 cloves garlic (finely chopped) 
1 tablespoon hot red pepper flakes 
1 tablespoon freshly ground black pepper 
1/4 cup porcini mushrooms (ground to a fine powder in a spice grinder) 
1/4 cup extra-virgin olive oil 
1 28- ounce rib-eye steak (cut 2 inches thick, bone-in) 
best-quality extra-virgin olive oil (for drizzling) 
best-quality balsamic vinegar (for drizzling)

Wedge Salad 
1 head iceberg lettuce (cut into 4 wedges) 
1/2 cup Greek yogurt 
1/4 cup red wine vinegar 
1/2 cup olive oil 
8 ounces gorgonzola dolce (divided) 
8 slices bacon (cooked until crispy) 
kosher salt and freshly ground black pepper 

In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight. 

Preheat the grill or broiler. 

Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120ºF. For medium rare. 

Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately with the wedge salad.

For the Wedge Salad: place the lettuce wedges on 4 separate plates.

In a small mixing bowl, stir together the Greek yogurt, red wine vinegar, olive oil and 1/2 of the gorgonzola.  Season with salt and pepper.  Pour equal amounts of the dressing onto the lettuce wedges. 

Crumble the other half of the gorgonzola into chunks and sprinkle on top.  Finish by placing two pieces of bacon crisscrossed on the top of each wedge.


bacon recipe source: Mario Batali, The Chew, ABC-TV; Babbo, 10 Waverly Place, New York City

3635. BRIE and BACON PIADINA with BALSAMIC FIG and ONION MARMALADE



Piadina Dough (makes 4 piadinas)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup water
1 teaspoon lemon juice


1 log of brie, sliced into 1/4-inch slices
8 slices of bacon, cooked until crisp and sliced into 1/2-inch slices
Roughly 1 cups of arugula, chopped, or arugula sprouts
1/2 cup balsamic fig and onion marmalade (recipe below)

Balsamic Onion and Fig Marmalade (makes about 3/4-1 cup):
1 large sweet onion (Walla-Walla), sliced thinly
2 tablespoons olive oil
2 teaspoons brown sugar
1/4 cup balsamic vinegar
6 brown figs, roughly chopped
1 teaspoon water, or more



First make the dough: In a large bowl or stand mixer, add the flour, make a well in the center and add all the remaining ingredients. Mix with a spoon or a fork (or the dough hook on your mixer), until the dough begins to come together. If you are working with your stand mixer, you can mix with the dough hook for about 5 more minutes on medium speed. If kneading by hand, turn out the dough ball onto a lightly floured surface, and knead for at least 5 more minutes, or until the dough feels smooth and elastic. Form the dough into a ball, lightly oil it, and wrap it in plastic wrap. Let it rest for 30 minutes, or overnight in the fridge. 


To grill your piadinas, prepare a cast iron skillet, heavy bottomed pan, or griddle over high heat. The surface should be very very hot. Take your piadina dough, and divide it into four pieces; then roll out one piece at a time into rounds about 8 inches in diameter (they should be very thin). Place the piadina on the surface of the skillet, and if it is hot enough, the dough will not stick. Grill the piadinas for a few minutes or until bubbles begin to form on the surface, and the underside has charred spots. Turn the piadina over, and cook for just a few minutes more, until the bottom is light brown. Remove from heat and cover.


 To complete your piadina, preheat your oven to 400ºF, and place a rack in the top 1/3 of your oven. Take a rimmed baking sheet, turn it over, and place the grilled piadina on the bottom. Place 5-6 slices of brie down the center of the piadina, and slide the baking sheet into the preheated oven for just about 2-3 minutes, or until the brie is just melting. Take it out of the oven, top the brie with the about 2 tablespoons marmalade, followed by 2 pieces of sliced bacon, and about 1/4 cup arugula. Fold in each side the piadina to close, and serve immediately.

Balsamic Onion and Fig Marmalade: In a large skillet, heat the olive oil over medium heat; then add the onions, and brown sugar, and stir to dissolve the sugar. Continue to cook the onions over medium heat for about 15 more minutes, stirring occasionally, until they are soft, translucent, and light brown. Add the balsamic vinegar, turn the heat to low, and continue to cook the onions, stirring occasionally, for about 10 more minutes. When they are done, they will be deep, dark brown and will have absorbed all the vinegar. Remove from heat and let cool slightly, then transfer to a microwave-safe bowl. Add the chopped figs and water, cover the bowl with plastic wrap (or a lid for the bowl), and microwave on high heat for about 2 minutes to steam the figs. Remove the bowl from the microwave, and the figs should be soft enough that they can be mashed with a fork. Mix the figs together with the balsamic onions, and let cool slightly before serving.


bacon recipe source: The Cilantropist, October 17, 2010

3634. SEARED BACON-CRUSTED ALBACORE TENDERLOIN with POMEGRANATE REDUCTION

For the sauce:

2 cups red wine

1½ cups pomegranate juice

¼ cup balsamic vinegar

1 tablespoon extra virgin olive oil

For the albacore:

1 2-inch-thick piece of albacore tuna loin per person. 

1 strip of apple wood-smoked bacon per piece of tuna. 

1 tablespoon (15 ml.) peanut oil. 

Watercress, radish sprouts, sunflower sprouts, or any other micro-green or spring salad mix that you like. 

White from one egg

For the sauce: Combine first three ingredients in a saucepan and reduce over a low flame to half its volume and set aside until ready to serve. When ready to serve, whisk in olive oil before drizzling over fish and greens.

For the albacore: In a cast-iron skillet, heat the oil over medium heat and cook bacon strips until brown and crispy. Turn off the flame and keep the bacon fat in the pan; drain bacon in paper towels and set aside to cool. When bacon has cooled, break into pieces into a blender and blend at high speed until completely pulverized, then empty bacon onto a flat plate. In a bowl, beat the egg white then brush the sides of the albacore loin with egg white and gently roll in bacon, taking care to cover the sides of the loin with as many bacon bits as possible. Reserve remaining bacon bits. Turn your oven broiler to high and position the topmost rack about three to four inches from the top. Over a high flame, heat the cast-iron skillet that you cooked the bacon in, along with the reserved bacon fat, and gently place each albacore loin medallion into the skillet, then place the skillet into the oven. Broil for 3 minutes, remove the skillet and gently turn over albacore medallions, taking care not to knock off bacon bits. Place skillet back under broiler for 3 more minutes to sear the other side. Prepare individual serving plates with a small mound of micro-greens or salad mix and gently set one albacore medallion on each mound of greens. Whisk the olive oil into the pomegranate reduction and drizzle a little onto each medallion and mound of greens. Top off each medallion with the remaining reserved bacon bits and serve.

bacon recipe source: Victor Panichkul, The Taste of Oregon (@TasteofOregon), August 11, 2010

3626. ORECCHIETTE with BACON, BLACK-EYED PEAS and SPINACH

makes eight servings 


1/2 pound bacon, frozen for 15 minutes and very thinly sliced crosswise 
1/4 cup extra-virgin olive oil 
1 large garlic clove, thinly sliced 
1/2 teaspoon crushed red pepper 
1 pound cherry tomatoes, halved 
2 cups drained canned or thawed frozen black-eyed peas 
2 tablespoons balsamic vinegar 
Salt 
Black pepper 
1 1/2 pounds dried orecchiette pasta 
5 ounces baby spinach 
Parmigiano-Reggiano cheese, for serving 

In a medium skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet and heat the olive oil in it. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, about 2 minutes. Scrape the garlic oil into a serving bowl. Add the tomatoes, black-eyed peas, vinegar and a generous pinch each of salt and black pepper to the bowl and toss well. 

In a large saucepan of salted boiling water, cook the orecchiette until al dente. Drain well. Add the pasta and the spinach to the tomato mixture and toss until the spinach is just wilted. Season the pasta generously with salt and black pepper and toss again. Sprinkle the bacon on top and serve, passing cheese at the table.


bacon recipe source: Food & Wine, January 2015

3614. WILTED DANDELION SALAD with BACON

yields 4-6 servings


1/2 pound of bacon
1/4 cup balsamic vinegar
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons olive oil
salt and pepper to taste
3 ounces of goat cheese, crumbled
8 cups young dandelion leaves, rinsed and dried

Fry bacon in skillet until crisp, drain on paper towels, crumble. Pour off bacon fat leaving leaving behind 1/3 cup in the skillet. Put vinegar, mustard and honey in the skillet mixing with a whisk. Add the olive oil. Add salt and pepper, keep this dressing warm. Toss the greens with bacon and cheese in a bowl. Pour the warm dressing over greens and serve.


bacon recipe source: Golden Harvest Organics, 404 N. Impala Drive, Fort Collins, CO 80521

3605. BACON and AVOCADO KELP NOODLE SALAD

yields four servings


1 package kelp noodles
6 slices bacon, cooked and crumbled
1 avocado, peeled, pitted, and diced
1/4 onion, diced
1 cup shredded red cabbage
1/2 cup mushrooms, sliced
1/2 cup black olives, sliced
extra virgin olive oil, to taste
balsamic vinegar, to taste

In a large mixing bowl, combine all ingredients except for the olive oil and vinegar and toss. Drizzle on oil and vinegar to taste and toss.


bacon recipe source: Heather Resler, Cook it Up Paleo (@CookItUpPaleo), June 1, 2015

3570. QUINCE with CIPOLLINI ONIONS and BACON

yields six servings 


1 pound cipollini onions 
2 ½ to 3 pounds quinces (about 5), peeled, cored and cut into 1-inch chunks 
6 tablespoons pure syrup 
½ pound thick-cut bacon 
4 tablespoons good quality balsamic vinegar 
¾ teaspoon ground nutmeg 
Salt and ground black pepper 
1 tablespoon chopped flat-leaf parsley leaves
Leaves from 5 sprigs fresh thyme

Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5 minutes. Drain and allow to cool.

Heat oven to 425 degrees. Toss quinces with half the maple syrup and spread in a single layer in a large baking pan. Bake 25 minutes, until tender.

Peel and trim the onions. Quarter large ones; cut small ones in half. Fry bacon in a large sauté pan over medium heat until browned. Remove and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Add onions to the pan and sauté on medium until lightly browned, about 6 minutes.

Cut bacon strips in 3/4-inch pieces. Add to pan with onions. Reduce heat to low. Add remaining maple syrup and the vinegar. Fold in quince. Add nutmeg and season with salt and pepper. Add parsley and thyme. Gently fold ingredients together. Cook a few minutes, then serve warm.


bacon recipe source: Florence Fabricant, The New York Times/Cooking (@nytfood); adapted from Eric Gorman, White Silo Farm and Winery, Sherman, CT

3554. STRAWBERRY-BACON PIZZA

makes four servings 


5 slices bacon 
1/2 cup balsamic vinegar 
1 tablespoon honey 
2 4.4 oz.  whole-grain naan or one 12-inch whole wheat pizza crust 
3 ounces goat cheese crumbled (about 3/4 cup) 
1 1/2 cups sliced fresh strawberries 
1 1/2 cups baby arugula or baby spinach 
1/2 cup chopped fresh basil (optional) 

Preheat the oven to 375ºF if using naan or 450 degrees if using pizza crust. Lay bacon in a small skillet and cook over medium-high heat until crisp, 5 to 7 minutes, turning once. Transfer to a plate lined with paper towels to drain. Let cool slightly, then crumble. Meanwhile, bring vinegar to a boil over medium-high heat in a small nonstick saucepan. Reduce heat to low and simmer until reduced by half, about 10 minutes. Remove from heat and stir in honey. Return to heat and simmer 3 minutes more; set aside. Top naan or pizza crust with goat cheese, strawberries and bacon. Bake 8 to 10 minutes or until cheese is melted. Top pizza with arugula or spinach and, if desired, basil; drizzle with 2 tablespoons balsamic sauce.


bacon recipe source: Alison Lewis, Fitness Magazine (@FitnessMagazine)

3617. PEAR, BACON and MESCLUN SALAD

serves four 


4 slices streaky bacon 
2 crisp ripe pears 
2 tablespoons balsamic vinegar 
4 tablespoons extra virgin olive oil 
1 teaspoon wholegrain mustard 
salt and freshly ground black pepper 
4 large handfuls mesclun salad leaves

Grill of pan fry the bacon until crisp, cool a little and then chop into small pieces. Slice the pears thinly, discarding the core, mix the balsamic vinegar, olive oil, mustard, sea salt and pepper in a bowl and then toss the pear slices in the dressing. Arrange the salad leaves on plates and then top with pears and bacon. Drizzle over extra dressing.


bacon recipe source: Helen Jackson, Food Lovers, PO Box 128-215, Remuera, Auckland, New Zealand