3564. AVOCADO, BACON and MANGO SALAD with QUESO FRESCO DRESSING

serves 3-4

 

For salad:

1 head butter lettuce, or any soft lettuce like Boston Bibb

1 avocado, pitted, peeled & sliced

1 mango, peeled & sliced

4-5 strips bacon, cooked until crisp and chopped

queso fresco for garnish

For dressing:

½ cup olive oil

¼ cup rice wine vinegar

3 tablespoons mayonnaise

3 tablespoons queso fresco

salt to taste

Salad: Place lettuce in a large serving bowl. Top with avocado and mango. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.

 

Dressing: In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.

 

 

bacon recipe source: Dianna Muscari (@TheKitchenPrep), Honest Cooking, May 28, 2014

3424. QUESO BLANCO BACON BURGERS with WATERMELON and TOMATO SALSA FRESCA

makes six burgers

1 seeded serrano chile, minced
1 clove garlic, minced
1/2 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup diced watermelon
1/2 cup diced, seeded tomato
1/4 cup diced red onion
1/4 cup minced cilantro
6 slices bacon, diced
2 lbs ground chuck
4 oz. queso blanco (or Monterey Jack) cheese, grated
1/4 cup minced cilantro
2 cloves garlic, minced
1-2 minced chipotle chili peppers in adobo sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil, for brushing grill rack
8 oz. queso blanco (or Monterey Jack) cheese, grated
6 bakery hamburger buns, split
6 leaves Bibb or Boston lettuce

Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill with a cover.
Combine chile, garlic, lime zest, lime juice, sugar, and salt in a medium non-reactive bowl and mix well. Stir in watermelon, tomato, onion, and cilantro. Cover and refrigerate while preparing burgers.

Place bacon in a large, heavy non-stick fire-proof skillet on the grill; cook until crisp. Reserving dripping, use slotted spoon to transfer bacon pieces to paper towels. Place ground chuck, cheese, cilantro, garlic, chipotle pepper, salt, black pepper, and bacon pieces in a large bowl; drizzle with 2 Tablespoons reserved bacon drippings. Mix lightly, handling as little as possible. Shape into 6 patties to fit buns.

When grill is ready, brush grill rack with oil. Place patties on the rack and cover. Cook, turning once, until done to preference; about 5-7 minutes per side for medium. Sprinkle cheese on patties during last 3 minutes of grilling. Place buns, cut side down, around outer edges of grill during last 2 minutes of grilling.

To assemble burgers, place lettuce on buns, top with equally divided salsa fresca, followed by patties. Add bun tops and serve.


bacon recipe source: Sutter Home Family Vineyards, 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

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

3132. BACON FALAFEL BITES with HUMMUS

yields 24 bites

 

 

One 15.5-ounce can chickpeas, drained and rinsed 

1/4 cup extra-virgin olive oil 

3 tablespoons fresh lemon juice 

3 tablespoons tahini 

2 cloves garlic, finely grated

Kosher salt and freshly ground black pepper 

6 slices bacon

 

One 10-ounce package falafel mix, such as Casbah 

Canola oil, for frying 

3 small heads Boston Bibb lettuce, leaves separated (about 24 leaves total) 

3 Roma tomatoes, thinly sliced 

1 English cucumber, halved lengthwise and thinly sliced

Aleppo pepper, for garnish 

 

Position a rack in the top third of the oven and preheat to 350 degrees F.

Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use.

Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces.

Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet.

Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil. Sprinkle liberally with kosher salt.

To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper.

 

 

bacon recipe courtesy of: Alie Ward and Georgia Hardstark, "Marfa, Texas," Tripping Out with Alie & Georgia, Cooking Channel TV

2997. WARM BEET, BIBB and BACON SALAD

makes 4-6 servings 


4 beets, peeled, cut into thick wedges 
6 thick-cut bacon slices, chopped 
1/2 large red onion, thinly sliced 
1/2 cup dark beer 
1/4 cup balsamic vinegar 
1 tablespoon (packed) dark brown sugar 
1 teaspoon aniseed
1 large head of Bibb lettuce, coarsely

Cook beets in boiling salted water until tender, about 12 minutes; drain. Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 1/2 tablespoons drippings from skillet. Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients, then beets. Simmer until dressing coats beets, about 5 minutes. Season with salt and pepper. Arrange lettuce on platter. Top with beets; sprinkle with bacon.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007

2717. TOMATO and BACON SALAD in BIBB LETTUCE CUPS

makes 24 hors d'oeuvres 


4 vine-ripened tomatoes, seeded and chopped fine (about 2 cups)
6 slices bacon, cooked until crisp and crumbled
1/4 cup finely chopped sweet onion, or to taste
2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons balsamic vinegar, or to taste
24 outer Bibb lettuce leaves (about 4 heads), washed and patted dry about 1/4 cup finely shredded fresh basil leaves plus basil sprigs for garnish

In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.Serve lettuce cups on a platter garnished with basil sprigs.


bacon recipe courtesy of: Gourmet, July 1994 

2600. CHICKEN BACON TACOS with SOUR CHERRIES and BRIE CHEESE

1 box taco shells
4-5 cups shredded cooked chicken
1 tablespoon cumin
½ teaspoon chili powder
1 cup sour cherries
1 tablespoon chopped garlic
2 tablespoon butter, sweet, unsalted
1 cup red onions, diced
 2 small wheels brie cheese, sliced
½ head shredded butter/bibb lettuce
1 cup sliced scallions
1 cup sour cream
1 cup cooked & crumbled bacon
2 cup salsa

Preheat Chicken to 325 to heat taco shells in oven as directed on box. When done, set aside. In a medium sauté pan place vegetable oil and heat on high add chicken garlic and onions, cherries, sprinkle seasoning and sauté for 3-5 minutes. Fill Taco shells with chicken filling and top off with shredded lettuce, brie cheese, sour cream & scallions, crumbled bacon.


bacon recipe courtesy of: KY3, PO Box 3500/999 West Sunshine Street, Springfield, MO 65808

2387. BIBB, BACON and APPLE SALAD with CAMEMBERT DRESSING

serves four


Camembert Dressing
2/3 cup sour cream
1 tablespoon apple cider
2 ounces Camembert-style cheese, rind removed and chopped
dash of cider vinegar

4 streaky rashers of bacon
3 tablespoons olive oil
1 Granny Smith apple, cored and chopped
Salt and freshly ground pepper to taste
2 small heads of Bibb or Boston lettuce, torn into pieces
1 tablespoon fresh lemon juice

To make the dressing: In a small saucepan over medium-low heat, whisk together the sour cream, cider, cheese, and vinegar. Cook for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy. Set aside.

In a large skillet, cook the bacon over medium heat for 5 to 7 minutes, or until crisp. With a slotted spoon, remove the bacon from the skillet and transfer to paper towels to drain. When cool, finely chop the bacon. Return the skillet to medium heat, add 1 tablespoon of the olive oil, and the apples. Sauté the apples for 3 to 5 minutes, or until slightly tender. Season with salt and pepper.

To compose the salads: Divide the lettuce among 4 salad plates. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Top the lettuce with the warm apples and bacon, and spoon the dressing over all.


bacon recipe courtesy of: Margaret M. Johnson, for Irish Abroad: Irish Social Networking, Digiserve Ltd., Unit 56, Guinness Enterprise Centre, Taylor's Lane, Dublin 8 Ireland

1890. BIBB and RADISH SALAD with BACON DRESSING

yields 4 to 6 servings


6 ounces slab bacon, trimmed and cut into thin, bite-size pieces 1/2 cup water
2 shallots, peeled
Kosher salt
3 tablespoons red wine vinegar
8 radishes, tops trimmed down to 1/2-inch, thoroughly washed and dried
1 tablespoon Dijon mustard
3 heads Bibb lettuce, removed, cut in 1/2, washed and dried

In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.


bacon recipe courtesy of: Alex Guarnaschelli, "Lunch with Friends," Alex's Day Off, The Food Network

1629. APPLE, BACON and GRUYERE SANDWICH

serves four


12 ounces thick-sliced bacon (preferably uncured, applewood-smoked)
4 ounces sliced Gruyère cheese
6 ounces sliced apples
1 ounce baby arugula or heirloom lettuce leaves
4 large rolls, such as francese or ciabatta

Cook the bacon in a large skillet over medium heat until it is crispy. Drain on paper towels. Split the rolls and toast lightly. Melt the cheese onto the top half of the rolls, if you like. Place a layer of arugula on the bottom of a roll. Top with one quarter of the bacon and apple slices. Cover with some of the cheese (if you didn't melt it) and top with the remaining half of the roll. Repeat with the remaining ingredients. Serve immediately.


bacon recipe courtesy of: Earthbound Organic, Earthbound Farm, 1721 San Juan Highway, San Juan Bautista, California 95045

1577. BEEFSTEAK TOMATO, BUTTERHEAD LETTUCE, and BACON with BLUE CHEESE DRESSING

makes 4 servings


6 bacon slices, chopped
1/2 cup sour cream
3 tablespoons whole milk plus additional if necessary
2 tablespoons cider vinegar
1 scallion, chopped
1 cup crumbled blue cheese (1/4 pound), divided
1 (1/2-pound) head Bibb or Boston lettuce
1 large beefsteak tomato, cut into wedges

Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.

Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.

Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.


bacon recipe courtesy of: Lillian Chou, Gourmet September 2009

1570. BABY HEAD LETTUCE SALAD with BACON CONFIT and CARAMELIZED AVOCADOS

Roquefort Herb Vinaigrette (recipe follow)
Bacon Confit (recipe follows)
12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb, etc.), cleaned, separated into leaves
2 each large avocados, peeled, seeded, cut into 6 wedges
granulated sugar as needed
oil as needed


Roquefort Herb Vinaigrette
yields 3 cups

1 shallot
1 oz. whole grain mustard
2 oz. maple syrup
4 oz. golden balsamic vinegar
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 oz. mild extra virgin olive oil
4 oz. rice bran or canola oil
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh marjoram, chopped
4 oz. Roquefort cheese, crumbled


Bacon Confit
1 lb. piece of applewood-smoked slab bacon, cut 1” thick, rind removed

Combine the shallot, mustard, maple syrup, golden balsamic vinegar, salt and pepper in a blender. Blend until shallot is finely chopped. Slowly add the oils in a thin stream to emulsify. Transfer to a bowl and add the herbs and cheese and whisk lightly to combine, leaving chunks of cheese.


Bacon Confit: Preheat the oven to 325 degrees. Place the bacon into a pan that is slightly larger than the bacon. Roast the bacon fat side up for 2-3 hours until bacon is tender and golden brown. It should be totally caramelized. Drain on paper towels. Cut into 1/4-inch lardons. Reserve at room temperature if using right away, otherwise refrigerate until needed. Bring to room temperature before use. Alternatively, vacuum pack the bacon and cook in a thermal bath at 185 degrees for 24 hours. Cool, and finish at 400 degrees for 10 minutes until brown. Continue as directed above.


Salad: Place the lettuce leaves in a large bowl and dress lightly. Set aside. Dust the cut sides of the avocado slices with the granulated sugar. Heat a non-stick pan with a small amount of oil over medium heat. Sauté the avocado slices until the sugar is caramelized.


To Assemble: Divide the lettuce among 6 chilled plates. Garnish each with several lardons of Bacon Confit, and 2 slices of the caramelized avocado. Drizzle with dressing. Serve.


bacon recipe courtesy of: Chef Josiah Slone, Sent Sovi Restaurant, 14583 Big Basin Way, Saratoga, California 95070, 408-867-3110

1522. SKIRT STEAK BLT with BASIL MAYONNAISE

2 pounds skirts steak
1 loaf of country style bread, thick cut slices toasted on a sheet tray
1 head Bibb lettuce, separated leaves
3 medium vine-ripened tomatoes, thick-cut slices
8 strips of bacon, fried until crispy
2 cloves of garlic
extra-virgin olive oil
kosher salt and freshly ground black pepper
1 cup mayonnaise
1/4 cup fresh basil
3 tablespoons chopped fresh chives
1 tablespoon lemon juice

Begin by making the basil mayonnaise so the flavors have time to come together. Combine all the ingredients in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.

Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.

To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.


bacon recipe courtesy of: Tyler Florence, AOL Food

1237. BOSTON BIBB SALAD with ROASTED ACORN SQUASH, GEORGIA PECANS, BLUE CHEESE and WARM BACON-BROWN SUGAR VINAIGRETTE

yields 6 large salads


1 recipe Warm Bacon-Brown Sugar Vinaigrette, recipe follows
1 large acorn squash, quartered and seeded
1 large yellow onion, peeled and both ends trimmed
1 1/2 tablespoons olive oil
3 large heads Bibb lettuce
3/4 cup cooked black-eyed peas, drained
3/4 cup roasted pecan pieces
6 ounces crumbled blue cheese
Salt
Freshly ground black pepper

Preheat the oven to 450 degrees F.

Place the acorn squash halves and onion on a baking sheet lined with aluminum foil and rub with the olive oil. Season with salt and pepper and roast until the squash is just tender and lightly browned, about 20 to 25 minutes. Remove the squash to a plate to cool and return the onion to the oven until golden brown and a toothpick inserted into the onion goes in easily, about 20 minutes longer. Remove and set aside to cool completely along with the squash. When cooled, remove the skin from the squash and cut into large dice. Cut the onion into julienne and reserve separately.

Cut each head of Bibb lettuce in half and place each half, cut side up, onto a large salad or a dinner plate. Press lightly on the lettuce to flatten and open up the leaves a bit. Divide the diced squash, julienned onion, black-eyed peas, pecans, and blue cheese evenly among the tops of the salads. Drizzle the warm vinaigrette over the tops of the salads, season lightly with salt and pepper, and serve immediately.


Warm Bacon-Brown Sugar Vinaigrette:

yields 1 cup


1/2 cup (6 ounces) diced smoked bacon, cooked until crisp, drained (about 6 thick-cut slices)
1/2 cup vegetable oil
1 1/2 tablespoons balsamic vinegar
1/4 cup dark brown sugar
1 1/2 teaspoons Creole mustard
2 tablespoons minced shallots
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes. Serve warm over salad.


courtesy of: Emeril Lagasse, "Emeril's Atlanta," Emeril Live, 2006