3972. SAVOURY CHEDDAR, ONION and BACON FINGERS

Makes: 12 finger biscuits


2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/3 cup butter
1 1/2 cups grated cheddar cheese
1/2 cup finely chopped onion
4 slices of cooked bacon, chopped
2/3 cups milk

Preheat oven to 450ºF (230ºC). Line a baking sheet with parchment paper.

Combine flour, baking powder and salt in large mixing bowl.

Cut in butter with pastry blender or two knives until mixture resembles coarse meal.

Stir in cheese, onion and bacon, mixing well.

Add milk all at once to dry ingredients stirring with a fork to make a soft dough.

Turn out onto floured surface and knead 8 to 10 times.

Roll out to an 8" (20 cm) square. Cut in half crosswise, then cut each half into 6 finger-shaped biscuits.

Transfer to prepared baking sheet.

Bake in preheated oven for 10 to 15 minutes or until light golden.

Serve warm.


bacon recipe source: Robin Hood Flour, Smucker Foods of Canada Corp., Consumer Services Department, 80 Whitehall Drive, Markham, ON Canada L3R 0P3

3912. HAVARTI BREAKFAST BISCUITS with JALAPENO, BACON and ARUGULA

Yield: makes about 16 biscuits


Biscuits
:
6 slices bacon

2 jalapeno peppers, seeded and chopped (you can leave some seeds if you want more heat)
3 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons granulated sugar

1/2 teaspoon salt

3/4 cup cold unsalted butter, cut into tiny pieces

8 ounces havarti cheese, freshly grated

1 1/2 cups buttermilk

1/4 cup heavy cream

For serving:

eggs, cooked to your liking

bacon slices

1 to 2 cups of arugula (depends on how many you're serving), tossed with salt, pepper and a drizzle of olive oil

Preheat the oven to 425 degrees F. Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel to drain the grease. Once it's cool, crumble into tiny pieces. In the same skillet, add the chopped jalapeno peppers. Cook for 1 to 2 minutes then turn off the heat and stir for another minute or so.

In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Add in the crumbled bacon, the peppers (a few spoonfuls of bacon grease with the peppers doesn't hurt) and the grated havarti. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.

Pat the dough into a circle that is about 1 to 1 1/2 inches thick. Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Brush the top of the biscuits with the heavy cream.

Bake the biscuits for 10 to 12 minutes or until they are golden and high. Remove from the oven and let cool slightly. While the biscuits bake, you can cook your eggs and fry any extra bacon!

To serve, add the arugula, bacon slices and egg on the biscuit.


bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 15, 2015

3726. STILTON and BACON CHEESECAKES

serves six 


For the crusts

4 tablespoons butter

1 cup finely crushed digestive biscuits or graham crackers

 

For the filling

6 strips bacon, finely diced

8 oz. cream cheese, softened

4 oz. stilton, softened

½ cups shelled walnuts, finely chopped (optional)

2 strips cooked bacon, broken into thirds

2 cups mixed young lettuce leaves

¾ cups fruit chutney (optional)

 

For the crusts: Grease six 2" × 2" ring molds with 1 tbsp. of the butter; set molds on a cookie sheet. Melt remaining 3 tbsp. butter and transfer to a small bowl. Add biscuit crumbs and mix well. Put equal amounts of the crumb mixture into prepared molds, firmly pressing on crumbs to form an even crust at base of molds. Chill crusts in the refrigerator for 1 hour.

 

For the filling: Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Drain bacon on paper towels, saving rendered bacon grease for another use. Using a fork, mix cheeses together in a medium bowl. Add bacon and walnuts (if using) and stir well. Pack equal amounts of the filling into molds, smoothing tops with the back of a small warm metal spoon. Cover cheesecakes with plastic wrap and chill in the refrigerator for at least 3 hours and up to overnight.

 

Run a small knife around inside of molds and slide cheesecakes onto six plates, crust side down. Serve cheesecakes at room temperature, garnished with a piece of bacon, with lettuces and chutney (if using) on the side.

 

 

bacon recipe source: Take Big Bites by Linda Ellerbe (Putnam, 2005); Saveur, February 2, 2009

3677. BACON PUPUSAS with CURTIDO SLAW

serves four 


1/2 can large flaky corn biscuits or large flaky buttermilk biscuits 
1/2 cup crispy cooked bacon, chopped in pieces 
1 tablespoons fresh green salsa 
6 strips crispy bacon 
1 1/2 cups finely shredded cabbage
1/2 cup diced green onions 
1 tablespoons rice vinegar, seasoned 
1/2 pinch salt

Separate and then flatten biscuits to 5" circles.

Mix bacon pieces and salsa in medium bowl.

Place 1-2 tablespoons of the bacon salsa filling in center of each dough circle. Enclose filling within the dough, then roll into a ball and flatten again to a circle. Place the filled pupusas on a large cookie sheet, about 2" apart. Bake in 350º oven for 10-14 minutes until golden, flipping once during the baking. (Alternate cooking method for pupusas: Spray a large skillet with cooking spray. Heat to Medium-high heat. Cook pupusas 3-4 minutes each side, flipping until well-browned on both sides.)

Meanwhile, in a medium bowl, mix the cabbage, onions and vinegar. Add a pinch of salt.

To serve, place three slices cooked bacon on top of one pupusa. Top with slaw and fold over if desired.


bacon recipe source: lorimclain (member), cookmore.com

3488. CHICKEN POTPIE topped with BACON CHEDDAR BISCUITS

serves 6-8 servings 

 

 

2 chicken quarters

4 tablespoons butter

1/2 cup chopped onion

2 garlic cloves, minced

4 tablespoons flour

1 cup carrots, peeled and cut into pieces

16 ounces chicken stock

1 cup potatoes, peeled and cut into cubes

1/2 cup peas

2 tablespoons heavy whipping cream or milk

Salt and pepper, to taste

 

Biscuits

1/4 cup butter, cut into tablespoons

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup shredded cheddar cheese

2 tablespoons bacon, cooked and crumbled

1 tablespoon fresh chives, chopped

1/2 cup heavy whipping cream

For the pot pie: Fill an extra large pot with water. Bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 20-30 minutes or until the chicken is completely cooked through. Remove from the water. Let the chicken cool. Once it's cool enough to handle, shred the meat off of the bones, discarding skin and bones. Set aside shredded chicken.

 

Preheat oven to 425F degrees. Have a casserole dish ready.

 

In a Dutch oven or deep pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Stir in the flour until flour is completely coated. Slowly whisk in the chicken stock. Bring to a boil.

 

Once the stock is boiling, add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the shredded chicken then stir in the cream. Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.

 

For the biscuits: While the filling is baking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened. On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).

 

When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and chicken filling is bubbly.

 

 

bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), January 20, 2013

3434. DEEP-FRIED DOUGHNUTS with a BROWN BUTTER MAPLE GLAZE, BACON and CHOCOLATE SAUCE

yields 4-8 servings

 

 

1 (48 oz.) bottle vegetable oil

1 package bacon

1 ( 48 oz.) sleeve (Pillsbury Grands Homestyle) biscuits

For the glaze:

1 cup powdered sugar, sifted

1/4 cup unsalted butter, browned

2 tablespoons pure maple syrup

2 tablespoons milk

Hot fudge sauce for drizzling

 

In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.

 

While oil is heating, preheat oven to 425°F. Line a baking sheet with tin foil. Make sure it is a baking sheet with raised edges. Spread bacon out over baking sheet and bake for 18-20 minutes until desired crispness. About halfway through, remove from oven and pour out excess oil. Caution, bacon and oil will be very hot! When bacon is done, put on a paper towel to absorb excess grease. When cooled, chop into small pieces. Set aside.

 

Remove biscuits from container and cut into fourths lengthwise. With your hands, roll each cutting into a long string, about the thickness of a pencil. Cut in half if necessary.

 

Once oil is heated, slowly drop biscuits into oil. Bake for about 20-30 second a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.

 

For the glaze: Sift powered sugar. This step is necessary to create a smooth glaze. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk. Heat fudge sauce in the microwave for 30-60 seconds until thin. To assemble the fries, please bottom layer of donut fries on the plate and drizzle maple glaze and chocolate syrup. Sprinkle with bacon. Repeat for as many layers as you want to make.

 

 

bacon recipe source: Julianne, Beyond Frosting (@beyondfrosting), January 26, 2014

3259. DEEP-FRIED DOUGHNUTS with a BROWN BUTTER MAPLE GLAZE, BACON and CHOCOLATE SUACE

yields 4-8 servings


1 (48 oz.) bottle vegetable oil
1 package bacon
1 (48 oz.) sleeve of homestyle biscuits

For the glaze:
1 cup powdered sugar, sifted
1/4 cup unsalted butter, browned
2 tablespoons pure maple syrup
2 tablespoons milk
hot fudge sauce for drizzling

In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.

While oil is heating, preheat oven to 425°F. Line a baking sheet with tin foil. Make sure it is a baking sheet with raised edges. Spread bacon out over baking sheet and bake for 18-20 minutes until desired crispness. About halfway through, remove from oven and pour out excess oil. Caution, bacon and oil will be very hot! When bacon is done, put on a paper towel to absorb excess grease. When cooled, chop into small pieces. Set aside.

Remove biscuits from container and cut into fourths lengthwise. With your hands, roll each cutting into a long string, about the thickness of a pencil. Cut in half if necessary.

Once oil is heated, slowly drop biscuits into oil. Bake for about 20-30 second a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.

For the glaze: Sift powered sugar. This step is necessary to create a smooth glaze. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.

Heat fudge sauce in the microwave for 30-60 seconds until thin.

To assemble the fries, please bottom layer of donut fries on the plate and drizzle maple glaze and chocolate syrup. Sprinkle with bacon. Repeat for as many layers as you want to make.


bacon recipe source: Julianne, Beyond Frosting, January 26, 2014

3121. HEIRLOOM TOMATO BACON SHORTCAKES with WHIPPED GOAT CHEESE

yields 14-16 small shortcakes


Biscuits
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons baking powder
3/4 teaspoon table salt
5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
4 slices extra crispy bacon- chopped (save about 1 slice worth for sprinkling)
1 cup whole milk

Tomato Salad
1 tablespoon olive oil
1 1/2 tablespoons lemon juice
1/8 teaspoon salt
freshly ground black pepper
1/2 pound heirloom tomatoes, chopped

Toppings
3 tablespoons heavy or whipping cream
4 ounces goat cheese, softened
extra bacon crumbles

To make the biscuits, preheat the oven to 425. Line a baking sheet with parchment paper or a silpat. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.

Stir in the bacon. Add the milk and stir until evenly moistened. Pat out to 3/4- to 1-inch thickness, adding a little more flour if needed, and cut into 2-inch rounds, re-forming the scraps as needed until all of the dough is used up. Arrange the biscuits on the parchment-lined baking sheet, spacing 1-2 inches apart. Bake until they are golden brown on top, for about 15 minutes.

For the tomatoes: Add the chopped tomatoes to a medium-sized bowl along with the olive oil, lemon juice, salt and pepper. Toss to combine.

To make the whipped goat cheese, in a separate bowl use an electric mixer to whip the cream until peaks form. Add the goat cheese and beat until the cheese topping is light and fluffy.

To assemble the shortcakes, split each warm biscuit in half. Generously spoon each half with the tomato salad and its dressing. Dollop with whipped goat cheese and sprinkle with bacon. Eat right away or the biscuits will get soggy from tomato juice.


bacon recipe courtesy of: Audra Fullerton, The Baker Chick, August 9, 2013

3000. BACON, CHIVE and CHEDDAR BISCUITS with WHIPPED MAPLE BUTTER

makes twelve biscuits


For the biscuits: 
6 slices bacon 
3 tablespoons of Grade A maple syrup 
3 cups all-purpose flour 
4 teaspoons baking powder 
1 teaspoon baking soda 
3 tablespoons sugar 
1 pinch Kosher salt 
1 1/2 sticks unsalted butter, cut into small cubes, chilled 
1 cup buttermilk 
1 1/2 cups shredded cheddar cheese 
1/4 cup chopped fresh chives

For the whipped maple butter:
2 sticks unsalted butter, softened 
3 tablespoons grade A maple syrup 
pinch of kosher salt

Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside.

In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together.

Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown.

Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.


bacon recipe courtesy of: Gail Simmons, for Huffington Post, October 27, 2011

2954. STEAMED BACON BUNS with HOISIN

makes four servings 


1/2 pound thick-cut smoky bacon, cut into 2-inch pieces 
sixteen 1/8-inch-thick coins peeled fresh ginger 
1 cup low-sodium chicken broth 
1/4 cup mirin 
1/4 cup unseasoned rice vinegar 
2 tablespoons sugar 
1 tablespoon soy sauce 
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving 

In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.

Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes. 

Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.


bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013

2062. KIMCHI, BACON and FULVI PECORINO ROMANO BISCUITS

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup cold butter
1 cup fulvi pecorino romano cheese
6 slices bacon, chopped
3/4 cup diced kimchi, squeezed of its juices
2 cups buttermilk

Preheat oven to 425º. Sift the flour, baking powder & soda, salt and garlic powder together and using a pastry cutter or two knives cut butter until only bits are visible. Add the Fulvi Pecorino Romano Cheese. Mix well. Bake bacon in convection oven lined with parchment paper at 375º until crispy, chop into bite size pieces and add to the mixture. Add the buttermilk. Mix well. Squeeze the kimchi of its juices, chop and add to the mixture and mix well until a dough forms.

On a lightly floured surface place the dough and pat and form the dough to about 2 inch thickness. Add more flour if your dough seems a bit wet. Using a floured biscuit cutter cut the dough and place on lined baking sheet and bake for about 15-20 minutes or until biscuits appear golden.


bacon recipe courtesy of: Lisa, Korean American Mommy, November 14, 2010

1923. SAGE BRUNCH BISCUITS with STRAWBERRIES, BACON and HONEY CREME FRAICHE

makes twenty


1 lb. bacon, cooked and crumbled
10 ripe strawberries, halved
3 tablespoons strawberry preserves
2 cups all-purpose flour
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into pieces
3/4 cup well-shaken buttermilk plus additional for brushing
8 oz. crème fraiche (or sour cream)
honey

Preheat oven to 450°F.

Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a food processor until mixture resembles coarse meal. Stir in buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat or roll dough until 1/2 inch thick and cut into 2 inch rounds.

Arrange biscuits about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. With the back of a spoon or your thumb, press indents into each biscuit, leaving a rim around the outside. Place about 1/2 tsp. of jam in each, and some bacon crumbles. Place strawberry half on top, and press down firmly.

Bake in middle of oven until golden brown and biscuits are cooked through, about 7-10 minutes. Mix crème fraiche with honey until slightly sweet, to taste. Serve warm, topped with crème fraiche mixture and garnished with edible flowers.


bacon recipe courtesy of: Liz Vidyarthi, Zested, May 9, 2010 | Gourmet, February 2000

1818. SWEET POTATO-BACON BISCUITS

yields ten servings


2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.

In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.

Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.

Remove from the oven and serve hot with butter.


bacon recipe courtesy of: Emeril Lagasse, "Emeril's Thanksgiving with Our Troops," Emeril Live, 2003

1806. CHICKEN and BACON QUESADILLAS with PEACH PRESERVES

yields twelve servings, two wedges each


1 container (8 oz) sour cream
4 green onions, thinly sliced (4 tablespoons)
1 package (1 oz) ranch dip mix
1 cup chunky-style salsa
1/4 cup Smucker's® Peach Preserves
3 tablespoons chopped fresh cilantro
1/4 lb sliced roasted chicken (from deli), chopped
3/4 cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)
8 slices precooked bacon, chopped
1 can (16.3 oz) Pillsbury® refrigerated buttermilk biscuits (8 biscuits)

In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.

Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.

Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.

Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.


bacon recipe courtesy of: The Pillsbury Bake-Off, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

1796. BEER and BEEF CHILI SLIDERS on BACON BISCUITS with TOMATILLO KETCHUP

yields eight servings


2 poblano chiles
8 slices bacon, chopped
one 8-ounce box Jiffy buttermilk biscuit mix
1 cup shredded sharp cheddar cheese
1/4 cup chopped chives
1/4 cup yellow mustard
2 tablespoons honey
6 tomatillos—peeled, rinsed and chopped
1 small red onion, chopped
2 cloves garlic, chopped
salt and pepper
3/4 pound ground beef chuck
3/4 pound ground beef sirloin
1/2 cup beer
1/4 cup Worcestershire sauce
2 tablespoons chili powder (2 palmfuls)
2 tablespoons grill seasoning (2 palmfuls)
1 tablespoon sweet smoked paprika (1 palmful)
1 tablespoon ground cumin (1 palmful)
1 tablespoon ground coriander (1 palmful)
1 1/2 teaspoons dried oregano (1/2 palmful)
2 tablespoons cilantro leaves
1 teaspoon grated peel plus the juice of 1 lime
shredded lettuce, for serving

Preheat the broiler. Arrange the chiles on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5 to 10 minutes. Peel and discard the stems and seeds.

While the chiles are broiling, in a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.

Preheat the oven to 425°. Preheat a grill or grill pan to medium-high. In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon 8 equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.

Meanwhile, in a medium saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8 to 10 minutes.

In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.

Using a food processor, puree the tomatillo mixture, chiles, cilantro, lime peel and lime juice; season with salt and pepper.

Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with a toothpick.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray, August 2009

1729. CHEDDAR, BACON and FRESH CHIVE BISCUITS

makes 12 biscuits


6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
honey (optional)

Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.


bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2010

1218. EGG, CHEESE and BACON BISCUIT PANINI

makes 4 servings


6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 package large refrigerated dough biscuits (i.e., Pillsbury Grands)
4 slices fully-cooked bacon, cut in half cross-wise
4 slices mild cheddar cheese

Prepare the refrigerated dough biscuits according to the package instructions. Set aside to cool. To prepare the omelet, heat oven to 400 degrees. Whisk together eggs, milk, salt, pepper and basil. Spray an oven-proof 8″ saute pan with cooking spray and cook egg mixture over medium heat until the bottom of the omelet is done. Transfer pan tot he oven and bake another 5 minutes until the top is set. Invert the omelet onto a cutting board and, with a knife, divide it into four equal sections. Heat the panini grill to 350 degrees.

To assemble the sandwiches, slice 4 of the baked biscuits in half lengthwise. Starting from the bottom of the sandwich, layer the bottom half of the biscuit, a section of omelet, 2 half-slices of bacon, a slice of cheese and the top half of the biscuit. Grill for 3 minutes on a medium-high grill height until the cheese has melted and the biscuits are toasted. Serve hot.


courtesy of: Panini Happy by "Panini" Kathy

1015. BACON BISCUITS with ROASTED APPLE BUTTER

makes about 20 biscuits


10 thin slices smoked bacon (about 5 ounces)
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 cups heavy cream
Roasted Apple Butter (see below)

In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain on paper towels, then finely chop. Pour the bacon fat into a small bowl and let cool; refrigerate until solid. Preheat the oven to 400°. In a bowl, whisk the flour with the salt, baking powder and baking soda. Add 5 tablespoons of the cold bacon fat. Use your fingers to gently blend it with the flour until the mixture resembles coarse meal. Stir in the cream and chopped bacon until a loose dough forms. Scrape onto a lightly floured surface and knead gently until smooth. Roll out the dough to a 10-by-12-inch rectangle about 1/2 inch thick. Cut into 2 1/4-inch squares and transfer to an ungreased baking sheet. Bake the biscuits for 22 minutes, or until golden. Let cool slightly on a wire rack and serve with Roasted Apple Butter.


Roasted Apple Butter

makes about 3 cups

2 3/4 pounds McIntosh apples (about 8)--peeled, quartered and cored
2 cups unsweetened apple juice

Preheat the oven to 450°. Arrange the apples in a large roasting pan. Pour the apple juice over the apples and bake for 30 minutes, or until tender and browned. Lower the oven to 350°. Using a fork or potato masher, thoroughly mash the apples in the roasting pan. Bake the apple puree, stirring occasionally, for 1 1/2 to 1 3/4 hours, or until very thick and deeply browned. Scrape into a bowl and let cool. Serve at room temperature or chilled.


courtesy of: Marcia Kiesel, "20 Thanksgiving Favorites Updated," Food & Wine, November, 2001

997. BEER and BACON SKILLET BISCUITS

makes 8 biscuits


3 slices bacon
1-3/4 cups packaged biscuit mix
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup beer

Place bacon strips in a 12-inch cast-iron skillet. Prepare grill for indirect grilling, except omit drip pan. Test for medium heat above the center of the grill. Place the skillet with the bacon on the grill rack in the center of the grill (not over heat). Cover and grill about 12 minutes or until bacon is crisp, turning once. Remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels; crumble bacon. In a medium bowl stir together the biscuit mix and cayenne pepper. Add the beer and crumbled bacon; stir until biscuit mix is moistened. Carefully spoon dough in 8 mounds into hot skillet on grill rack. Cover grill and grill about 8 minutes or until biscuit bottoms are light brown. Serve warm.


courtesy of: Better Homes and Gardens

823. CHICKEN and FENNEL PIE with BACON-BISCUIT CRUST

serves 6 as a main course


For filling
4 cups water
1 3/4 cups chicken broth
1 large whole chicken breast (about 1 pound)
1 chicken leg (about 1/2 pound)
1 teaspoon black peppercorns
1 bay leaf
2 small fennel bulbs (sometimes called anise; about 1 pound)
3 carrots
1 medium boiling potato
1 medium onion
2 garlic cloves
1/2 cup packed fresh flat-leafed parsley leaves
3/4 teaspoon fennel seeds
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour

For crust
6 bacon slices
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 1/3 cups heavy cream
1 large egg yolk
1 tablespoon whole milk

Make filling: In a 4- to 5-quart heavy kettle combine water, broth, chicken breast and leg, peppercorns, and bay leaf and bring to a boil. Simmer mixture, covered, until breast is just cooked through, about 12 minutes, and transfer breast with tongs to a bowl. Simmer mixture 5 minutes more, or until leg is just cooked through, and transfer leg with tongs to bowl. When chicken is cool enough to handle, remove meat in large pieces, discarding skin and bones, and put in a large bowl. Pour broth through a fine sieve into a bowl and return to cleaned kettle. Trim fennel stalks flush with bulbs, discarding stalks, and halve bulbs lengthwise. Thinly slice fennel crosswise and cut carrots into 1/2-inch-thick slices. Peel potato and cut into 1/2-inch cubes. Thinly slice onion. Simmer vegetables in broth until just tender, 8 to 10 minutes, and with a slotted spoon add to chicken. Measure out 2 cups stock and reserve remainder for another use. Mince garlic and finely chop parsley. Add garlic, parsley, and fennel seeds to chicken mixture.

In a heavy saucepan melt butter over moderately low heat and stir in flour. Cook roux, stirring, 3 minutes and whisk in 2 cups stock in a stream. Bring mixture to a boil, whisking, and simmer sauce, whisking, 5 minutes. Season sauce with salt and pepper and pour over chicken mixture, stirring gently to combine. Filling may be made 1 day ahead and cooled completely before being chilled, covered. Reheat filling before proceeding. Spoon filling into a 12-inch (10-cup) round baking dish.

Preheat oven to 450°F.

Make crust: Chop bacon and in a heavy skillet cook over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon bacon fat, and mince.

Into a bowl sift together flour, baking powder, and salt. Add cream, bacon, and reserved fat and with a fork stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface with a floured rolling pin roll out into a 12 1/2-inch round (about 1/2 inch thick). Trim dough to create a 12-inch round and with a large knife cut dough into 12 wedges. Arrange wedges on filling in overlapping pairs. In a small bowl whisk together yolk and milk and lightly brush onto crust.

Bake pie in middle of oven until crust is puffed and golden and filling is bubbling, 20 to 25 minutes. Serve pie warm.


courtesy of: Gourmet, November 1998