3998. APPLE BROWN BETTY with MAPLE-BACON FROZEN CUSTARD

Yield: One 9 x 9-inch Brown Betty, about 10 servings

Maple–Bacon Frozen Custard:

3 slices bacon

1/4 cup brown sugar

1/4 cup maple syrup

1 tablespoon water

5 egg yolks

1/4 cup granulated sugar

1 cup heavy cream

1 cup half and half cream

1 tablespoon bourbon

Apple Brown Betty:

1/2 cup granulated sugar, divided

1 tablespoon lemon juice

1/2 tablespoon all-purpose flour

1/2 teaspoon lemon zest

Pinch cinnamon

Pinch nutmeg

Pinch cloves

6 tart apples (such as King David), peeled, cored, and sliced 1/4-inch thick

1 cup panko bread crumbs

1/4 cup grated aged cheddar cheese

1 tablespoon unsalted melted butter

Butter at room temperature for prepping the cake pan

To make the frozen custard, preheat the oven to 350ºF. Lay the bacon on a sheet tray and bake for 15 to 20 minutes until crispy. Drain the bacon on a rack or paper towels and let cool. Chop very finely and set aside.

Place the brown sugar, maple syrup, and water in a small saucepan and heat to 250ºF. Remove from the heat and add the chopped bacon. Stir quickly to combine, then pour onto silpat or cookie sheet covered with wax paper. Let cool. (This will take about 20 minutes.) When the mixture has cooled and hardened, break into pieces and store in an airtight container.

In a large mixing bowl, whisk together the egg yolks and granulated sugar. Combine the heavy cream, half and half, and bourbon in a small sauce pot and heat over medium heat until just beginning to bubble. Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the pot and cook over very low heat, stirring constantly until the mixture coats the back of a spoon, about 5 minutes. Immediately remove from the heat and strain through a fine-mesh strainer. Allow the mixture to cool in the refrigerator overnight. Process the custard in an ice cream machine according to manufacturer’s instructions. Mix in the pieces of candied bacon. Store in the freezer until needed.

To prepare the Brown Betty, preheat the oven to 325ºF. Mix together 1/4 cup of the sugar, lemon juice, flour, lemon zest, cinnamon, nutmeg, and cloves in a large mixing bowl. Add the apple slices and toss to coat. In a separate bowl, mix together the panko, cheese, melted butter, and remaining sugar.

Grease a 9 x 9-inch pan with butter. Make a one-inch-thick layer of apple slices on the bottom of the pan. Sprinkle with the bread crumb mixture. Add another layer of apple slices and top with the remaining bread crumbs. Bake for 45 minutes or until brown and bubbly.

To serve, scoop out individual portions of the Brown Betty and place on serving plates. Top each serving with a scoop of maple–bacon frozen custard.

bacon recipe source: Tory Miller, L’Etoile, Madison, WI; James Beard Foundation

3953. SPICY BACON ONIGIRI

Filling:

2 strips of finely chopped, crispy thick-cut bacon & the rendered fat

1 tablespoon of finely chopped fresh parsley

2 tablespoons of mayonnaise

1 tablespoon of panko Japanese bread crumbs

1/4 teaspoon or to taste Sriracha chili sauce

Onigiri:

1 full pot of cooked, cooled short grain white rice, ideally sushi rice

1 package of nori seaweed sheets

Cut the nori in half diagonally with a pair of scissors. Take all the filling stuff, put it in a bowl, and stir very well. Form rice “patties” with your hands that are about a half inch thick and about 2 1/2 inches across. Take a small spoonful of the filling, put it on one patty, put a second on top, and mould into a ball or triangle shape, depending on how traditional you like your onigiri. Fold the triangular piece of nori around the rice ball when you’re ready to eat (don’t put it on in advance or it gets soggy and nasty).

bacon recipe source: Christopher S. Penn, June 26, 2011

3946. TROUT with CRISP BACON CRUST

Serves 4


2 rashers streaky bacon
2 sprigs thyme
1 lemon, zested and cut into quarters
50g fresh bread crumbs
4 rainbow trout fillets
2 tbsp olive oil

Heat oven to 425F/220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet. Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes. 


bacon recipe source: Good Food magazine, BBC, September 2007

3939. BACON-WRAPPED MEATLOAF with COGNAC SAUCE

Makes: 8 very large servings


3 tablespoons butter
1 large onion, diced small
3 ounces tomato paste
1 cup Worcestershire sauce
1 cup port wine
½ cup packed brown sugar
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup prepared roasted and chopped garlic (see note)
½ tablespoon dried basil
½ tablespoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 ½ cups panko bread crumbs
3 eggs
1 pound applewood smoked bacon

Cognac sauce:
2 teaspoons butter
1 large onion, diced
1 shallot, diced
4 sprigs thyme
1 teaspoon black peppercorns
1 bay leaf
2 cups cognac or brandy
2 cups veal stock (available at specialty food stores)
2 cups veal demi-glace (available at specialty food stores)
¼ cup heavy whipping cream

Make cognac sauce: In a medium pan, heat butter. Add onion, shallot, thyme, peppercorns and bay leaf and sauté until onion and shallots are golden brown. Add cognac and reduce by more than half. Add stock and demi-glace and reduce until it is thick enough to coat the back of a spoon. Remove from heat and strain. Discard solids.

At this point, you can store this in an airtight container until ready for serving. (Cream will be added just before serving.)

In a large saute pan, melt butter. Add onion and cook over low heat 20 minutes, stirring regularly, until caramelized. Add tomato paste and cook 2 to 3 minutes. Add Worcestershire sauce, port and sugar. Set aside.

In a large bowl, combine meat, garlic, spices, eggs, panko and reserved onion mixture. Mix by hand to combine thoroughly.

Set about a 17-by-13-inch baking sheet horizontally in front of you. Line generously with heavy-duty foil. Foil should come well over ends of the pan.

Lay bacon slices horizontally on the foil so that they run from top of pan to bottom. You will have to overlap them slightly.

On the right side of bacon strips, form meat into a loaf to cover the bacon strips.

Using the foil, roll the meat mixture over the remaining bacon to completely encase the meatloaf. Seal the open ends of the bacon by weaving a toothpick or wooden skewer through the strips. Set loaf, skewers side down, on the baking sheet and then cover completely in foil.

Preheat oven to 400 degrees.

Set meatloaf on a baking rack over a jellyroll pan. Bake in preheated oven 1 hour, then remove meatloaf from oven and remove the foil. Return meatloaf to oven (setting it on the rack over the pan), and bake 15 minutes or until bacon is crisp.

Let cool slightly, then cut into sections. Set flat on a plate so bacon slices surround the meatloaf.

Immediately before serving, add cream to the cognac sauce and bring to a simmer, then pour over meatloaf.

Notes: If desired, you can make your own garlic. Take ½ cup chopped garlic and roast in preheated 350-degree oven 1 hour, or until soft and light brown.


bacon recipe source: Mike Stoner and Duffy O'Neil, North Star American Bistro, 19115 W. Capitol Drive, Brookfield, WI 53045; Journal Sentinel (@journalsentinel)

3923. BACON KOROKKE (POTATO CROQUETTES)

Makes 6 servings


2 large russet potatoes, peeled and cut into about 1.5 inch disks

3/4 cups (about 1/2 onion), chopped finely

2 strips bacon, chopped finely

3 Tbsp heavy cream

1/2 tsp salt
pepper to taste

flour

1 egg

panko

tonkatsu sauce

Bring the potatoes to a boil in a medium pot. Boil until soft, about 5–6 mins. Test doneness by inserting a chopstick in the center.

Meanwhile, saute the bacon and onion in a small skillet over medium heat until the onions are translucent, about 5 mins.

Drain well and transfer the potatoes to a bowl. Mash the potatoes or use a potato ricer while still hot. Quickly add the onion and bacon and mix. Next, add the cream, salt, and pepper and mix.

Set up, each in a separate bowl, the flour, egg, and panko. Shape the potato mixture into small round ovals (how big and how many is up to you). Coat each lightly with the flour, then egg, then generously with the panko.

Heat a pot with oil for deep frying over medium heat. Fry at 350ºF until golden brown. Let drain on a paper towel serve with tonkatsu sauce.


bacon recipe source: Azusa, Humble Bean (@HumbleBean), March 2013

3906. CAPELLINI with BACON and BREAD CRUMBS

Yield: Makes: 4 servings


8 ounces whole wheat or regular capellini
2 bacon slices, chopped
1 garlic clove, sliced
1/4 teaspoon crushed red pepper, optional
1 pint grape tomatoes, halved
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese, divided
1/4 cup coarsely chopped parsley

Cook pasta according to package directions until al dente. When pasta is done, reserve 1⁄2 cup cooking water; drain pasta and return to pot.

Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.

Add broth to pan. simmer the mixture until broth is thick and has reduced to about 1⁄4 cup, 5–8 minutes.

While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2–3 minutes.

Season with salt and pepper.

Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.

Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.

Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.


bacon recipe source: Health.com; CarbLovers Diet Cookbook by Ellen Kunes and Frances Largeman-Roth (Oxmoor House, 2011)

3898. BARN-BURNING BAKED CATFISH wrapped in BACON

Makes 10 servings


6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce

Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.

Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.

Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.


bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com

3890. BASIL-STUFFED CHICKEN BREASTS with BACON

Servings: 4


6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Salt
4 skinless, boneless chicken breast halves, halved diagonally
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons pure olive oil

In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.

Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.

Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.

In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken.

Thickly slice the chicken and serve.




bacon recipe source: Marcia Kiesel, Food & Wine, October 1999

3807. BACON-WRAPPED MEATLOAF with BELL PEPPERS

Serves four to six


1 Tbs. vegetable or olive oil; more for the baking sheet

1 cup diced red, yellow, or green bell peppers (or a mix)

1/2 cup finely chopped onion

1-1/2 tsp. minced garlic

3/4 lb. ground beef, 85-percent lean

3/4 lb. ground veal

3/4 lb. ground pork

1/2 cup tomato ketchup

1 Tbs. Dijon-style mustard

1-1/2 tsp. Worcestershire sauce

3/4 cup fresh plain breadcrumbs

1 egg

1-1/2 tsp. salt

3/4 tsp. freshly ground black pepper

1/4 cup finely chopped fresh flat-leaf parsley

About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the peppers and onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

bacon recipe source: Joseph Verde, Fine Cooking, Issue 31

3795. EGGS BENEDICT with JALAPENO BACON and SMOKED PAPRIKA HOLLANDAISE SAUCE

makes eight servings


For the Yuca Croquette

2 pounds yuca (cassava)

1 teaspoon salt

1 small onion, finely chopped

½ green bell pepper, finely chopped

3 cloves garlic, finely minced

2 sprigs cilantro, leaves only, chopped

1 cup fine bread crumbs or flour

For the Hollandaise Sauce

4 large egg yolks

2 tablespoons dry white wine

1 pinch salt

1 stick unsalted butter, melted

1½ tablespoons lemon juice

¼ teaspoon tabasco sauce

salt, to taste

1 teaspoon smoked paprika

For the Eggs Benedict

8 slices Applewood smoked bacon, halved crosswise

2 tablespoons distilled white vinegar

8 large eggs

Make the croquettes: Peel the yuca, cut them in half and boil with salt, until tender. Meanwhile, in a large skillet, heat oil and sauté onions, green pepper, and garlic. One the vegetables are cooked through and soft, add cilantro, and stir.

Rice the yuca or pulse it in the food processor and mix it with the bread crumbs. Make a 3” ball, then flatten it like a disc about a 1/2 inch thick. Deep fry until golden.

Make the hollandaise: In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt and smoked paprika. Keep the hollandaise sauce warm, whisking occasionally.

Make the eggs benedict: In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate.

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.

Arrange the fried yucca croquettes on plates and top with the bacon, poached eggs, and hollandaise sauce. Serve immediately.

bacon recipe source: Chef Kelvin Fernandez, The Latin Kitchen (@thelatinkitchen), 120 Broadway, 34th Floor, New York, NY 10271

3776. GRILLED OYSTERS ROCKEFELLER with BABY SPINACH BACON FONDUE

serves 4 to 6


18 large oysters shell on, scrubbed, and rinsed

1 cup diced applewood bacon, sliced into lardons

4 minced shallots

4 cloves minced garlic

8 tablespoons unsalted butter

2 tablespoons all purpose flour

2 cups baby spinach

1/4 cup anise liquor, Sambuca or Pernod

1/2 cup heavy cream

1 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

1 teaspoon Kosher salt

1/2 teaspoon fresh ground nutmeg

3/4 cup seasoned bread crumbs

1/2 cup grated parmesan

1/2 cup grated gruyere

2 cups rock salt, for serving only

Preheat the grill to medium-high heat.

Heat 4 tablespoons of butter with shallots, garlic, bacon, and salt in a large saute pan.

Saute until the shallots are translucent and the bacon is crispy, about 6 to 8 minutes.

Add the flour and mix together well to make a roux. Stirring frequently, cook the roux until it smells nutty, about 4 to 5 minutes.

Away from the burner deglaze the roux with the anise liquor, place the pan back on the burner being careful, as the anise liquor will flame up.

Add the heavy cream and stir to incorporate.

Bring the mixture to a boil then reduce to a simmer, about 5 to 7 minutes.

Stir in the baby spinach, black pepper, red pepper flakes, and nutmeg, and bring back to a boil.

Once at a boil, immediately reduce to a simmer, about 4 to 6 minutes.

Cook until the spinach has release its liquid, and spinach has softened.

Over medium heat cook the mixture down to a fondue like thickness, about 6 to 8 minutes.

Remove from the heat and reserve to the side.

Melt the remaining 4 tablespoons of butter in a small saute pan.

Once melted remove from the heat and incorporate the seasoned bread crumbs, reserve to the side.

Turn broiler on.

Take the oysters and place on the pre-heated to high grill, cook the oysters until the shell just “POPS” open, about 3 minutes, remove the oysters from the grill.

Take an oyster knife and pry open the top shell, scraping the oyster knife around the top of the shell to loosen the oyster from the shell. BE CAREFUL.

Once the top shell has been removed discard, with the oyster knife scrape the knife under the bottom of the oyster to remove from the bottom shell, leaving the oyster “on the half shell,” repeat this to the remaining 17 oysters.

Place the rock salt evenly onto a baking tray that fits 18 large oysters.

Evenly place the oysters, shell down, onto the rock salt, making sure to press the oyster shells into the salt.

Evenly spoon the baby spinach bacon fondue on top of the oysters, now take and evenly place the grated cheeses on top of the fondue.

Evenly sprinkle the buttered seasoned bread crumbs on top of the cheese.

Place the baking tray with the oysters into the preheated broiler and cook until the oysters are bubbly and the bread crumbs are toasted , about 4 to 5 minutes.

Remove from the broiler and place onto a cooling rack.

Serve the oysters immediately.

bacon recipe source: Guy Fieri, "Guy's Big Steakhouse," Guy's Big Bite, Season 17, Episode 12

3766. WHELK FRITTERS with BACON

serves 8–10

10-12 whelks

1 celery stick, roughly chopped

1 carrot, roughly chopped

1 bay leaf

3-4 rashers fatty bacon, diced

1 onion, chopped

2 medium eggs, separated

2 garlic cloves, very finely chopped

1 tablespoon parsley, chopped

½ teaspoon thyme leaves

a good pinch curry powder

40 grams fresh breadcrumbs

salt

freshly ground black pepper

sunflower oil or olive oil, for frying

Scrub the whelks under the cold tap. As you handle them, you may find that some of them release a certain amount of slime (don’t worry about this, just rinse it away). Put the cleaned whelks in a large pan, cover with cold water and add the celery, carrot and bay leaf. Bring to boiling point and cook at a gentle simmer for 8–10 minutes. Drain, discard the vegetables and leave the whelks to cool.

Extract the cooked whelks from their shells, using a fork to twirl them out. Remove the coarse cap or ‘trap door’ (like a black fingernail) from the front end and the dark digestive sac from the tail end. Roughly chop the whelks.

Gently cook the bacon in a frying pan until it releases its fat and is lightly cooked. Add the onion to the pan and fry until soft, then set aside to cool.

Put the egg yolks into a bowl and lightly break them up with a fork. Stir in the chopped whelks, bacon and onion, garlic, parsley, thyme, curry powder, breadcrumbs and salt and pepper to taste.

In a separate bowl, whisk the egg whites until they form soft peaks. Gently fold them into the whelk mixture. Form the mixture into even-sized patties, around 5 cm in diameter.

Pour a 1 cm depth of oil into a large frying pan and set over a medium-high heat. When hot, add the patties (be careful, as they can spit ferociously) and fry for 3–4 minutes per side, until crisp and golden. Serve the fritters hot from the pan, with a little lemony mayonnaise dabbed on top if you like.

bacon recipe source: Hugh Fearnley-Whittingstall and Nick Fisher, The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (Ten Speed Press, 2012); Cooked (@Cooked_UK)

3739. POTATO MOUSSAKA with BACON and SPINACH

800 grams potatoes

200 grams spinach

1-4 tablespoons oil

50 grams bacon

100 grams feta cheese

3 tablespoons grated cheese

1 small clove garlic

8 dl milk

little butter

1 tablespoon bread crumbs

salt, pepper, dried vegetable seasoning

Peel potatoes and cut into thin slices. Drain the spinach and finely shred and feta cheese crumble with fork. Butter fireproof dish and align layer of potatoes, layer of spinach, bacon pieces, feta cheese, and so until all is used (the last layer need to be potato). Heat milk with garlic, salt, pepper and spice from dried vegetables, then at first spray moussaka with oil, sprinkle bread crumbs, and then pour the milk.

Place in preheated oven at 200 degrees Celsius and bake for about 35-40 minutes. At the end of baking sprinkle grated cheese and return to oven until cheese melt and brown.

bacon recipe source: Serbian Cookbook (@SerbianCookBook), November 12, 2011

3712. CASSOULET of BACON and TOULOUSE SAUSAGE with CONFIT PHEASANT

serves eight 


2 celery sticks, finely chopped
2 onions, finely chopped
8 garlic cloves, unpeeled
8 Toulouse sausages
400g whole piece of smoked streaky bacon
2 generous glasses of red wine
600g good-quality chopped canned Italian tomatoes
1 bay leaf
2 thyme sprigs
2 x 400g cans white haricot beans or cannellini beans, rinsed and drained
50g fine white breadcrumbs
a little chopped parsley to serve

For the pheasant
4 x 500g jars goose fat
8 pheasant legs, bone in
10 black peppercorns 

Locate your heaviest deep pan (with a lid) and put it over a low heat. Add 2 tablespoons of the goose fat. Soften the celery, onions and garlic cloves, then add the sausages and brown them all for about 10-15 minutes (you may have to turn the heat up a bit). 

Remove the rind from the bacon and cut the bacon into 8 square chunks. Add the bacon and rind to the pot and pour in the red wine and tomatoes; I like to put the smoked rind in for flavour then pick it out later. Add the bay leaf and thyme, cover and simmer very slowly for 3 hrs. 

While the base is cooking, prepare the confit. This could also be done well in advance, since it keeps so well. Heat oven to 150ºC/300ºF and season the pheasant legs well with sea salt and pepper. Pack these together tightly into an ovenproof casserole and cover with the goose fat. Add the peppercorns and cook for 2½ hrs, until the pheasant is tender. Remove the legs carefully from the hot fat and drain on a rack above a roasting tray. Increase the oven temp to 200ºC/400ºF. If you are making these ahead, cool and store in the fat in the fridge. To serve, heat gently to melt so you can lift out the legs. 

To finish, tip the sausage mix into an ovenproof dish, stir in the beans with some seasoning and sit the pheasant legs on top. Sprinkle the whole thing with breadcrumbs and bake for 30 minutes until golden. Scatter with parsley to serve.


bacon recipe source: Mike Robinson, Good Food magazine, November 2009

3678. ALPINE MAC and CHEESE with BACON

serves 4-6


1 pound elbow macaroni

¾ pound thick-cut bacon, diced
3 tablespoons butter
3 tablespoons flour
3 cups hot milk
Fine sea salt
Freshly ground black pepper
Freshly grated nutmeg
1 cup shredded raclette, plus ½ cup for topping (6 ounces total)
1 cup shredded Gruyere (4 ounces)
1 cup shredded young fontina (4 ounces)

½ cup panko breadcrumbs

Preheat oven to 375 degrees.

Cook the macaroni in a large pot of liberally salted water a few minutes short of al dente.

Meanwhile, fry bacon in a skillet until brown but not too crisp. Remove the bacon with a slotted spoon and reserve the fat.

While the pasta cooks, melt butter in a large saucepan over medium heat. Add 3 tablespoons bacon fat and flour. Cook the roux, stirring constantly, until thickened and nutty in color, about 3 minutes. Pour in the hot milk, and whisk constantly until thickened and the sauce coats the back of the spoon, about 5 minutes. Season lightly with salt, pepper and nutmeg. Stir in the cheeses, a handful at a time, and stir until melted. Stir in the macaroni and the bacon until evenly incorporated.

Grease four 6-inch mini skillets or gratin dishes or six 12-ounce ramekins or ovenproof bowls with about 1 to 2 tablespoons bacon fat. Spoon macaroni mixture into each, mounding the top. Scatter over with remaining raclette and breadcrumbs, dividing evenly. Drizzle over with about 1 tablespoon bacon fat. Place dishes on a large rimmed baking sheet and tent with foil. Bake for 15 minutes. Uncover and set under broiler for no more than 5 minutes to brown lightly. Serve hot.


bacon recipe source: Joseph Erdos, The Seattle Times, January 30, 2013

3663. BACON-CHIPOTLE POTATO CROQUETTES

4 cups leftover mashed potatoes (cold)
4 strips bacon, cooked and finely chopped
¼ cup chipotle in adobo, pureed
3 eggs
1 cup flour
1 cup bread crumbs
hot oil for frying

Take leftover mashed potatoes and add, mixing well, the bacon, chipotle in adobo puree, and 1 egg. Once everything is well combined, start shaping the potato mixture by taking about a golf ball sized amount into your hands and forming oblong shapes that are about ¼ inch thick. Place the remaining eggs (whisked), flour, and bread crumbs into individual shallow bowls. Dredge your croquettes into the flour, then eggs, then bread crumbs and set them aside. Continue dredging the croquetas until all the mixture is gone. Cook the croquettes in batches until they are golden brown. After fried, drain them on a paper towel lined plate before serving.


bacon recipe source: Melissa Bailey, Hungry Food Love (@hungryfoodlove), January 31, 2015

3659. FRIED GREEN TOMATOES with GARLIC, BACON BUTTERMILK SAUCE

8 green tomatoes, sliced ½" to ¾" thick
4 teaspoons freshly-cracked sea salt

Garlic-Buttermilk Coating
2 cups whole buttermilk
4 teaspoons chili sauce
½ teaspoon garlic powder

Breading
3 cups all-purpose flour
2 cups yellow cornmeal
1 cup Italian breadcrumbs
1 teaspoon freshly-cracked black pepper

Garlic, Bacon Buttermilk Sauce
4 slices thick-cut bacon
1/2 cup mayonnaise
¼ cup whole buttermilk
2 tablespoons fresh Italian parsley, minced
2 tablespoons fresh chives, chopped fine
1 teaspoon French Dijon mustard
½ teaspoon chili sauce
½ teaspoon garlic powder
¼ teaspoon (each) freshly cracked sea salt and black pepper

Prepare the garlic, bacon buttermilk sauce: Cook at least 4 slices of bacon until nicely browned and cooked thoroughly. Allow bacon to cool and then chop it up into tiny pieces. Combine and mix the buttermilk and mayonnaise in a small mixing bowl. Add the chopped bacon, Italian parsley, chives,mustard, chili sauce, garlic powder, salt and pepper. Mix well, cover and chill.

 

Prepare the tomatoes: Lay paper towels on top of several cookie/baking racks and place in a baking sheet. Lay the tomato slices on the paper towels, generously sprinkling each slice with 1-2 teaspoons of salt. Allow the salted tomatoes to sit and sweat for 30 minutes. Shake the liquid from the tomatoes and pat dry with clean paper towels. Heat a deep heavy pan half-way full of canola or vegetable oil, on the highest setting.

 

Prepare the garlic-buttermilk coating: In a medium sized, shallow baking dish, mix the buttermilk, chili sauce and garlic powder together

 

Prepare the breading: In another medium sized, shallow baking dish, mix the flour, cornmeal, Italian breadcrumbs, garlic powder, and ½ teaspoons each of salt and pepper

 

Preparation of the fried green tomatoes: Place each slice of tomato in the buttermilk mixture and coat well on both sides, and allowing extra milk to drip off. Place buttermilk-coated tomato slices in the flour-cornmeal mixture, covering both sides and slightly pressing down for the dry coating to stick. Repeat the dipping into buttermilk and back into the flour-cornmeal mixture a SECOND time, again gently pressing so that the double-coating sticks. Immediately and carefully place the coated tomato slices into the 'very' hot oil, being careful not to splatter the hot oil and not overcrowding the tomatoes. The slices of tomatoes should be golden grown after about 2-4 minutes. When cooked, carefully remove tomato slices from the hot oil with a large slotted utensil and place on clean paper towels to absorb oil.

 

 

bacon recipe source: Roz Corieri Paige (@miabellavita), La Bella Vita Cucina, July 12, 2014

3633. CASSOULET with SQUASH, BACON, KALE and SAUSAGE

serves 6-8


16 oz dried white beans
1 lbs pork sausage, in links, casing split
1/4 lb slab bacon, roughly chopped
2 lbs butternut squash, peeled and roughly chopped
3 stalks celery, chopped
2 small onion, chopped
1 bunch laciato kale, deveined and chopped
4 cloves garlic
1/2 cup dry white wine
1 quart chicken stock
2 cups panko breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons fresh sage
2 tablespoons rosemary
1 tablespoon herbs de Provence
salt and pepper

To prepare dried beans, rinse and sort, making sure to remove any dried or shriveled beans. In a large pot, fill with beans and cover with 3 inches of water. Bring to a boil and cook 2 minutes, uncovered. Remove from heat, cover, and set aside 1 hour. Drain and reserve for recipe.

Preheat oven to 350°. In a 4 quart dutch oven over medium high heat, warm 1 tablespoons olive oil. When oil is shimmering, cook bacon and sausage until sausage is browned and bacon has crisped, about 5 minutes. Remove from dutch oven and set aside. Add onion, celery, and garlic, cooking until onion is translucent, about 5 minutes.

Deglaze dutch oven with white wine, scraping to remove brown bits. add squash, kale, beans, bacon, and sausage. Pour in chicken stock, add rosemary, herbs de Provence and a generous serving of salt and pepper. Stir to combine, cover and bake for 1 hour. After 1 hour has elapsed, remove from oven and check cassoulet. If mixture has a soup-like consistency, remove lid and continue baking for 30 minutes. If cassoulet has reduced, and thickened into a stew consistency, continue baking covered for 30 additional minutes.

Meanwhile, mix breadcrumbs with sage and set aside. After additional 30 minutes, remove from oven and top with 1/2 of breadcrumb mixture. Bake an additional 15 minutes. Remove dutch oven again and top with remaining bread crumbs. Drizzle remaining 1 tablespoons olive oil on top and broil for 5-7 minutes, or until breadcrumbs are golden brown.


bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, October 9, 2014

3611. CHICKEN with BACON MINI BURGER in HOISIN SAUCE

5 slices bacon 
2 cups minced chicken 
1 cup grated carrot 
1/2 cup bread crumbs 
1 tablespoon light soy sauce 
1 dash salt and pepper 
1 tablespoon sesame oil 
2 cloves garlic 
3 small diced pearl onion

Garnish 
1 cup grated carrot 
1 tablespoon hoisin sauce

Basting 
2 tablespoons hoisin sauce

Make mini patties: Mix mince chicken and fine dice bacon with dice garlic and onion with light soy sauce. Add carrot and bread crumbs and seasoning with sesame oil mix well. Shape 6 mini ball then lightly flatten it then brush it with hoisin sauce. In pan with little oil pan grill both side of the mini burger. Put on parchment paper and bake at 200 C / 400°F for 20 to 25 minutes or longer depending on the size of the burger. Serve with fresh grated carrot and top additional hoisin sauce.


bacon recipe source: Lee Goh (member), Allthecooks.com, January 10 2014

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