3982. BEER and BACON CHEESE DIP

Approximately 16 servings


2 (8-ounce) packages cream cheese, softened

⅓ cup beer

1 (1-ounce) package ranch salad dressing mix

2 cups shredded sharp cheddar cheese

¾ cup fully cooked bacon pieces

Pretzels

In a mixing bowl, beat cream cheese, beer and ranch dressing mix until well incorporated. Add cheddar cheese and bacon pieces and stir well with a large spoon to combine. Serve with pretzels.

bacon recipe source: Amy Brinkley, The Blond Cook (@theblondcook), January 10, 2016

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) 

3871. CHARRO BEANS with BACON

serves 6


1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)

In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.

Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.


bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)

3822. SOFT PRETZEL and BACON STUFFING with MUSTARD and BEER

Servings: 8


10 heaping cups pretzel bread, cubed

1 (16 oz) package bacon, cut into 1/2 inch pieces
1 medium onion, chopped
4 celery ribs, chopped

Salt and pepper to taste
1 1/2 cups chicken broth
1/2 cup beer

2 large eggs
2 tablespoon honey
1/4 cup dijon mustard
1/2 cup chopped fresh parsley

Preheat oven to 200˚F. Spread out pretzel cubes on baking sheets and bake about 1 hour, until bread dries out, flipping bread cubes halfway through. Remove bread; set aside to cool and increase oven temperature to 375˚F.



In large sauté pan, fry bacon until crisp. Remove bacon from pan and place on paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add onion and celery to pan with remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.



In medium bowl, whisk together chicken broth, beer, eggs, honey and mustard. 


In greased 9 x 13-inch casserole dish, gently combine bread cubes, bacon, parsley, and onion/celery mixture. Pour broth mixture over top and toss gently to coat. Pour reserved bacon grease over top; bake 40 minutes. 


bacon recipe source: Molly Yeh (@mollyyeh); Jones Dairy Farm, 800 Jones Avenue, Fort Atkinson, WI 53538

3817. TORCHIETTE with BACON, BEER and CHEESE SAUCE

Serves: 4 to 6


2 tbsp white onion
1 clove garlic
1/4 red pepper
pinch fresh thyme
2 slices bacon
1 1/2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/4 cup milk
1/4 cup beer (can substitute with milk)
1/2 tsp smoked paprika
pinch cayenne pepper (optional)
kosher salt (to taste)
white pepper (to taste)
salt (1 tsp per L/qt of water)
400 g torchietti pasta (about 13 oz)
4 oz aged cheddar (2 cups)

Preparing Your Mise en Place: To start your mise en place, first bring a pot of cold water to a boil to cook the pasta.  Dice the onion and émincé the garlic. Finely dice the red pepper and roughly chop the thyme. Next, dice the bacon or cut it into lardons. Lastly, measure out the butter, flour, milk and beer, and gather the seasonings.

Making the Sauce | Mornay Sauce: Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired. Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme. Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so. While the sauce cooks, go ahead and cook the pasta. You now have a flavored variation of a classic béchamel sauce.

Cooking the Pasta: To cook the pasta, add the salt to the boiling water and stir. Then add the pasta and stir to prevent it from sticking together. Cook for about 10-12 minutes, or according to the instructions on the package. For this dish, the pasta should not be al dente, as you want a soft texture.
While the pasta cooks, grate the cheese and stir the sauce occasionally. Test the pasta and once it is just cooked through, reserve a bit of the cooking water (in case you need to thin the sauce out later).
Next, turn off the heat and add some cold water to the pot of pasta. This will slow the cooking process so you can finish the sauce.

Finishing the Cheese Sauce: To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.

Finishing the Dish: To finish the dish, drain the pasta and return it to the pot. Then pour the sauce over top and gently fold everything together. If the sauce seems a bit too thick, you can thin it out with a bit of the reserved pasta water. Taste for seasoning, serve immediately and enjoy.


bacon recipe source: Tony M (British Columbia), Rouxbe Cooking School

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

3735. BEER, BACON and MAPLE SYRUP POUTINE

4 baker potatoes

olive oil
1 tbsp smoked paprika
1 tbsp garlic salt

4 strips of bacon chopped up
4 slices of peameal bacon chopped
1 tbsp butter
1 garlic clove minced
2 cups of stout beer
1 tbsp mustard
1 tbsp worcestershire sauce
1 tbsp maple syrup
salt

cheese curds
green onions

Start by slicing each potato lengthwise into four potato slabs. Then cut each slab into thin fries about a centimeter thick. Keep the fries fresh by storing them in a bowl of cold water. Before use, drain the fries and pat them dry. This is to ensure that the spices and oil stick.

Preheat the oven to 400 degrees F. Place all the fries in a bowl and sprinkle over the paprika, garlic salt and a couple glugs of olive oil. Roll the fries around and coat evenly. Spread out on two baking sheets making sure that each fry is in contact with the sheet, this will ensure they get crispy. Cook the fries for 50 minutes. Every 20 minutes rotate the trays and give the fries a flip. Hint: you’re going to need a thin spatula to get the fries up and off the baking sheet in order to flip them.

While the fries are cooking start on the gravy by frying up both types of bacon in an ungreased pan on medium high heat. Once crispy, pull out the bacon and let drain on a plate covered with a paper towel. Save the grease. For the gravy, add the butter to the bacon grease and let melt. Then spoon in the flour and stir until a paste forms. Throw in the garlic and stir until it becomes fragrant. Finally whisk in the beer, mustard, Worcestershire, maple syrup and a pinch of salt. Let thicken over a low heat.

To build the poutine, place all the fries on one baking sheet and layer in the cheese curds and bacon pieces. Then pour over the gravy and place back in the oven for 5 minutes or until the cheese is good and melted. Top with green onions and enjoy!

bacon recipe source: Julie Nolke, Feeling Peckish? March 6, 2015

3675. BRAISED TURBON in BEER with BACON, SHALLOTS and PEAS

serves four

8 rashers streaky smoked bacon 

1 tablespoons light rapeseed oil 

3½ oz unsalted butter 

20 small shallots, peeled and left whole

12 garlic cloves, peeled and left whole

1 sprig rosemary 

3½ fl oz red wine vinegar 

26 fl oz beer 

18 fl oz fish stock 

3 lb 5 oz turbot, fins trimmed, split down the centre and cut into steaks with the bone in

7 oz peas fresh or frozen

3 tablespoons chopped fresh flatleaf parsley, plus extra for garnish 

salt and freshly ground black pepper

Heat the grill and cook the bacon until crisp. Set aside to cool and then chop into small pieces.

To make the braising liquid, heat a large pan and add the oil and 2½ oz of the butter.

When the oil is hot, add the shallots and the garlic. Cook for four minutes and then add the rosemary and cook for a further two minutes so the garlic and shallots begin to colour.

Add the vinegar and cook until reduced in volume to almost nothing.

Add the beer and reduce in volume again to half the amount.

Add the fish stock and bring to the boil. Skim off any impurities that rise to the top and simmer for five minutes.

To cook the fish, place the portions into the beer liquor and cover with foil, with the foil touching the surface of the liquid. Cook on a low heat for 12 minutes. Remove the foil and carefully turn the fish and add the peas and parsley. Cook for one minute and remove from the heat.

Warm a large serving platter, then carefully remove the fish from the beer and place it onto the platter.

Heat the braising liquor and whisk in the remaining 1 oz butter. Season to taste with salt and pepper.

To serve, spoon some of the liquor over the fish and sprinkle over the crisp bacon and a little more parsley.

bacon recipe source: Nathan Outlaw, Spring Kitchen with Tom Kerridge, BBC Food

3667. TEXAS-STYLE BACON, BEANS and EGGS: BLACK BEAN CHILAQUILES

yields four servings


12 corn or flour tortillas, cut into strips

Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

 

Preheat oven to 425 degrees F.

Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.

Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

bacon recipe source: Rachael Ray, "It's a Breeze," Rachael Ray's Week in a Day, Food Network

3664. STOUT-INFUSED MARSHMALLOW and BACON S'MORES

Stout-Infused Marshmallows
1/2 cup powdered sugar
3 packets unflavored gelatin
1 cup cold, flat stout (beer), divided in half
2 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 tablespoon vanilla 

Bacon S’mores
graham crackers
chocolate bars
cooked bacon
coat hanger

Stout-Infused Marshmallows: To make the beer flat, whisk it in a bowl for a minute, then refrigerate for an hour. Pour half a cup of the beer in a mixing bowl and sprinkle gelatin over it, set aside.

In a medium saucepan, heat the granulated sugar, corn syrup, salt and other half cup of beer over low heat, stirring until the sugar is dissolved. Increase heat and bring to a boil until the liquid reaches 245°F.

Remove pot from heat and pour liquid over the gelatin mixture, stirring until gelatin is dissolved. Beat mixture with an electric mixer on high speed until it has nearly tripled in volume, roughly 10-12 minutes.

In a separate mixing bowl, beat egg whites with an electric mixer until they hold stiff peaks. Add egg whites and vanilla to sugar mixture and beat until just combined.

Lightly grease bottom and sides of a square cake pan, dust bottom and sides with powdered sugar. Pour mixture into loaf pan and sift some powdered sugar evenly over top. Chill marshmallow, uncovered, until firm (at least four hours), then cut into squares. 

Bacon S'mores: Skewer the marshmallows on a stick (or coat hanger) and cook over a fire until brown on the outside and soft and gooey on the inside. Layer the s’more: graham cracker first, then chocolate, then beer marshmallow, then bacon, and cap it off with another graham cracker.


bacon recipe source: Ashley Routson, CraftBeer.com (@craftbeerdotcom)

3643. BACON and BEER BANH XEO

Crepe batter
2 cups rice flour
1/2 teaspoon salt
1 teaspoon turmeric powder
1 cup water
1/2 cup beer
3/4 cup coconut milk
3 scallions, chopped
8 slices thick cut bacon, cut into 1 inch squares
½ lb shrimp, peeled and deveined
1 medium red onion, sliced into thin strips
Approximately ¼ cup vegetable oil

Dipping Sauce
1 tablespoon lemon juice
2 tablespoons fish sauce
4 tablespoons water
3 tablespoons sugar
2 cloves garlic, minced
2 Thai chili peppers, minced
1 tablespoon pickled carrots and daikon (optional)

Garnish
1 head lettuce
1 bunch cilantro
1 bunch mint
1 bunch basil

In a large bowl, whisk together rice flour, salt, turmeric, coconut milk, water,beer, and scallions. Heat a deep skillet on medium high. To the skillet, add in 1/2 teaspoon of vegetable oil, rotating the pan, allowing the oil to coat the entire bottom surface. Add a few pieces of shrimp and bacon to the pan. Once both the shrimp and bacon are fully cooked, scatter them evenly and ladle in ⅓ cup of the crepe batter. When the crepe sides begin to lift and become somewhat crisp, add in the desired amount of sliced onions to the inside of the crepe. Place a lid over the skillet for about 1 minute. Fold over the crepe like an omelet. Repeat until the batter and meat is all used up, re-greasing the pan with a ½ teaspoon of vegetable oil between each crepe. Serve the banh xeo over lettuce with dipping sauce and vegetable garnish.


bacon recipe source: Jenn, The Noshing Bride, February 17, 2013

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

3541. PORK CHOPS with BEER and BACON GRAVY

yields four servings

 

 

4 bone-in pork chops, just over 1-inch thick
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus a drizzle
2 thick slices smoky bacon from deli counter, diced 1/4-inch
1 medium onion, diced 1/4-inch
1 rounded tablespoon all-purpose flour
1 bottle amber to dark German beer
1/2 cup stock
Chopped parsley, for garnish

Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.

bacon recipe source: Rachael Ray, "It's All Gravy," 30 Minute Meals, Food Network

3559. BEER, BACON and STEAK SOBA BOWLS

serves four


3/4 cup rice wine vinegar
1 lime, sliced
3/4 cup water
1 tablespoon sea salt
1/4 cup sugar
1 large daikon, trimmed and cut into matchsticks (about 2 cups)
1 1/2 pounds petite filet or flat-iron steaks
12 ounces soba or whole wheat spaghetti
2 tablespoons high temperature/stir fry cooking oil
1/2 pound smoky black pepper bacon, cut into 1 1/2-inch pieces
2 bunches scallions, cut into 1-inch pieces on an angle
4 cloves garlic, thinly sliced
1 cup shelled edamame
2 tablespoons Worcestershire sauce
2 tablespoons tamari
1 can Sapporo beer
4 cups beef stock (32 ounces)
shiso cilantro leaves, coarsely chopped

Heat the vinegar, lime slices, water, salt and sugar in a saucepot over medium heat until at a low boil and sugar and salt dissolves. Pour the brine over the daikon and reserve.

Place the meat in the freezer for a few minutes to firm it up for stability when thinly slicing.

Bring a large pot of water to a boil to cook soba or spaghetti to al dente, according to the package directions.

Very thinly slice the beef against the grain.

Heat a large, round-bottom pot over high heat; add a little oil and brown and crisp the bacon. Remove to plate and spoon off all but 3 tablespoons fat. Add the beef in small batches to the hot drippings and stir fry it until brown and crispy at edges; remove to plate. Add the scallions to blister them, then add the garlic and edamame. Toss, then add the Worcestershire sauce and tamari; deglaze the pan with beer and reduce by half. Add the stock and simmer.

Divide the bacon, beef and noodles among bowls and top with soup. Garnish with the drained pickled daikon, shiso or cilantro leaves.

bacon recipe source: Rachael Ray, September 9, 2013

3460. SPICY PULLED CHICKEN SLIDERS with BACON-QUESO GUACAMOLE

yields 8-10 servings


1 medium yellow onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
2 chipotle peppers canned in adobo, finely chopped
½ cup ketchup
1 lime, juiced
2 tablespoons honey
18 ounces beer
4 boneless skinless chicken breasts
36 slider buns

bacon-queso guacamole (recipe below)

 

Heat two tablespoons olive oil in a dutch oven (or large saucepan with a lid) over medium heat. When hot, add the minced onions and garlic and sauté for 3-4 minutes until the onions become translucent. Add the chipotles, ketchup, lime juice, honey and beer. Bring the mixture to a boil and then add the chicken breasts. Lower the heat to a simmer, cover and cook for 20 minutes.

Remove the chicken breasts from the cooking liquid and allow them to cool slightly. When cool enough to handle, shred the chicken using two forks.

Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slightly. This should take about 15 minutes.

When your sauce has reduced, mix in the shredded chicken and cook for 3-5 minutes until heated through. Spoon your spicy pulled chicken onto slider rolls and top with bacon-queso guacamole and serve immediately.

Bacon-Queso Guacamole (yields 8 servings)

3 avocados

1½ limes, juiced

1 clove garlic, minced

¼ cup red onion, minced

4 slices cooked thick-cut bacon, crumbled

½ cup crumbled queso fresco

3 tablespoons freshly chopped cilantro

salt

fresh ground pepper

Slice the avocados in half and remove the pits. Score each avocado half with a knife and spoon the avocado out of its skin into a mixing bowl. Squeeze lime juice over the avocado and mash it with a fork. Mix in the minced garlic, red onion, bacon, queso fresco and cilantro and season with salt and fresh ground pepper to taste. Cover tightly with plastic wrap until ready to use.

bacon recipe source: Serena Wolf (@serenagwolf), Domesticate Me, September 6, 2013

3426. BACON with CARMELIZED ONION and SUN-DRIED TOMATOES QUESO FUNDIDO

serves six as a light appetizer 


3 strips thick-sliced bacon 
1 medium white onion, diced 
hot green chiles to taste (roughly 1 large jalapeño or 2 serranos), stemmed, seeded if you wish, finely diced 
1/4 cup diced recipe ready sun-dried tomatoes  
3 tablespoons beer, preferably a full-flavored beer like Negra Modelo 
8 ounces Monterey jack cheese, shredded (you’ll have about 2 cups) 
1/4 cup chopped cilantro 
warm corn or flour tortillas or tortilla chips

Heat the oil in an 8-inch non-stick skillet over medium heat. Add the bacon and cook for 6 to 8 minutes or until browned and crisp. Remove the bacon and tip off most of the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for the garnish. Raise the heat to medium-high and add the onions. Sauté for about 8 minutes, or until the onion is golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile has softened. Pour in the beer and stir until the liquid has evaporated and the mixture is once again dry looking.

Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and sprinkle on the crumbled bacon and chopped cilantro. Serve with warm tortillas or tortilla chips.


bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654

3423. BACON BEER BEEF and IRISH POTATOES

serves four


Bacon Beer Beef: 
4 strips thick cut bacon 
2 tablespoons olive oil 
1.5 lbs beef chuck, cut into cubes 
salt and pepper, to taste 
1 medium yellow onion, thinly sliced 
2 tablespoons all purpose flour 
½ teaspoon smoked paprika 
12 ounces stout beer 
2 cups beef broth (or stock)

Irish Potatoes: 
2 lbs russet potatoes, peeled and chopped 
6 tablespoons unsalted butter 
2 cups cabbage (or kale), chopped 
½ cup green onions, chopped 
1 cup whole milk 
salt and pepper, to taste

In a Dutch oven over medium heat, cook the bacon. Remove the bacon from the pot. Chop and set aside. Pour off bacon grease until about 2 tablespoons of bacon grease remain in the pot. Add 2 tablespoons of olive oil to the pot. Sprinkle the beef cubes with salt and pepper. Add to the pot, sear on all sides until browned, and remove from pot (beef will not be cooked through). Add the onions. Cook until lightly caramelized, about ten minutes. Sprinkle with flour, stir until flour has turned brown, about 1 minute. Add the stout and stir, scraping to deglaze the pan. Pour in the broth. Add the beef cubes and bacon back into the pot. Add the lid at a slight vent and reduce heat to maintain a low simmer. Allow to simmer until beef is fork tender, 1 ½ to 2 hours. While the beef is cooking, make the potatoes: Add the potatoes to a pot of salted water, bring to a boil and allow to cook until potatoes are fork tender. Drain, remove potatoes from the pot and return the empty pot to heat. Melt the butter in the pot. Add the cabbage (or kale) and cook until wilted, about 2 minutes. Stir in the green onions. Remove from heat, and add in the milk and the potatoes. Mash and stir until well combined. Add salt and pepper to taste.


bacon recipe source: Jackie Todd (@TheBeeroness), Parade, March 11, 2014

3421. BACON-STOUT CHOCOLATE CHEESECAKE

serves twelve 


Crust
4 standard sized graham crackers
1 cup pretzel rods
2 tablespoons granulated sugar
6 tablespoons butter, melted 

Filling
7 oz dark chocolate (60%)
1 cup stout
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tablespoons flour
1/3 cup cocoa powder
1 tablespoon espresso powder
3/4 cup beer-candied bacon, finely chopped 

Topping
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tablespoons granulated sugar

Place one oven rack in the middle position, with one rack below. Preheat oven to 350°F. 

Crust: In a food processor add the graham crackers, sugar and the pretzels and process until it’s the consistency of crumbs. Turn the food processor on, and slowly stream in the butter and process until it resembles wet sand.

Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.

Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted. 

Filling: In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.

One at a time, add the eggs, scraping the bottom of the bowl between additions.

Pour the cooled chocolate into the mixer and beat until well combined.

Lift the head of the mixer and add flour, cocoa powder, espresso powder, and bacon over the batter, stir on low speed until just combined.

Pour the batter into the pan over the crust.

Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.

Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a tooth pick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven. 

Topping: For the topping, warm your hot fudge sauce so that it is pourable.

Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.

In a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the sugar, and continue whipping on high until stiff peaks form.

Place in piping bag fitted with a decorative tip and pipe border of whipped cream around the edge.


bacon recipe source: Laura Davis, Tide and Thyme, Maryland; on Craft Beer.com

3420. WARM BIBB and BACON SALAD with MALTY-BEER VINAIGRETTE

serves four


6 bacon slices, chopped into ¼-inch slices
½ large red onion, finely chopped
1 tablespoon dark brown sugar
1 teaspoon aniseed
½ cup stout beer (or dark beer)
¼ cup balsamic vinegar
1 cup cherry tomatoes
Kosher salt and freshly ground black pepper
1 large head of Bibb lettuce, washed and leaves torn

Sauté bacon in a large skillet over medium-high heat until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels and drain.

Reduce the skillet heat to moderate and leave approximately ⅓ of the bacon drippings in the pan. Add the onion and cook until tender, about 3 minutes.

When the onion is ready, add the sugar and aniseed, and cook until the onion is caramelized. Deglaze the pan by adding the beer and balsamic vinegar, and simmer until sauce slightly thickens, about 3 minutes. Add the cherry tomatoes and cook until they are softened slightly but still firm, about 2 minutes. Taste and adjust seasoning with salt and pepper.

To serve, arrange the Bibb lettuce on a plate, and top with the tomato and vinaigrette mix. Sprinkle with bacon and serve.

bacon recipe source: Sur La Table: The Art & Soul of Cooking, PO Box 840, Brownsburg, IN 46112