3958. PUMPKIN HONEY CORNBREAD with GUAJILLO CHILES and BACON

1 Dried Guajillo Pepper

1 Cup Very Hot Water

2 Strips Bacon

1 Egg

1 Cup Milk (Buttermilk or any other dairy milk)

1/3 Cup Honey

1/3 Cup Vegetable Oil

1/2 Cup Pumpkin

1/2 Tbsp Cinnamon

1 Cup Flour

1 Cup Yellow Cornmeal

1/4 Tsp Salt

3 Tsp Baking Powder

Preheat the oven to 400. Place a cast iron skillet or heavy oven proof pan on medium heat. Slice off the stem of the guajillo and run your knife down the pepper lengthwise. Remove the seeds, place in a bowl, and pour the hot water over it. Let soak for 25 minutes or until soft.

Place the bacon in the pan and cook. Remove from the pan and drain off the excess fat, leaving a thin coating. Crumble the bacon and set aside.

Combine egg, milk, vegetable oil, honey, pumpkin and cinnamon. In a separate bowl, combine flour, cornmeal, salt and powder. Add the flour to the bowl with the wet ingredients and mix until just combined. Thinly slice the pepper and add it to the mixture along with the bacon and stir to incorporate.

Place in the oven for 20-25 minutes, until a toothpick inserted comes out clean.

bacon recipe source: Corrine Soave, Daily Ciabatta (@dailyciabatta), October 2015

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

3876. BUTTERMILK-LADY PEA SOUP with BACON

makes about 5 cups


4 uncooked bacon slices, coarsely chopped
1 small shallot, minced
1/2 teaspoon minced garlic
5 cups cooked lady peas
3/4 to 1 cup reserved cooking liquid from peas
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups buttermilk

Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Saute shallots and garlic in hot drippings over medium heat 2 minutes or until tender.

Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.


bacon recipe source: Cynthia Graubart, Southern Living, August 2015

3874. CHOCOLATE-OATMEAL CUPCAKES with MAPLE-BACON BUTTER CREAM

For the Cupcakes:

1/2 cup (1 stick) unsalted butter at room temperature, more for pans

1 cup cake flour or all-purpose flour

'2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup sugar

3/4 cup light brown sugar, packed

1/2 teaspoon salt

2 large eggs

1/2 cup buttermilk, at room temperature

3 ounces bittersweet chocolate chopped, or chocolate chips

3 tablespoons uncooked instant oatmeal

For the Frosting:

8 thick strips bacon, in 1/4-inch dice

1 cup (2 sticks) unsalted butter

3 tablespoons milk

3 tablespoons heavy cream

2 tablespoons crème fraîche

1 tablespoon vanilla extract

3 tablespoons maple syrup

1 teaspoon salt

3 cups confectioners’ sugar

Flaky salt or fleur de sel, for garnish.

To make cupcakes, preheat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.

In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.

Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.

To make frosting, in a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.

Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.

In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners’ sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.

With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.


bacon recipe source: Erin Cooks, February 22, 2009; adapted from The New York Times, February 18, 2009

3848. BANANA BACON BUNDT CAKE

Yield: One 10-12 cup Bundt cake


Bundt Cake:
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
3 large eggs (room temperature)
2 tsp vanilla
1½ cups mashed overripe banana (approx 4 medium)
1 cup buttermilk (room temperature)

Glaze:
1½ cups powdered sugar
5 Tbps pure maple syrup

Candied Maple Bacon:
4 slices bacon
1 Tbsp + 1 tsp light brown sugar (packed)
1 Tbsp pure maple syrup

Bundt Cake:

Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.

In a medium bowl, whisk flour, baking soda, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.

Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.

Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than ¾ full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.

Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.

Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.

Glaze:

Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.

Candied Maple Bacon:

Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.

Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.

Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.


bacon recipe source: Olivia, Liv for Cake (@livforcake), January 20, 2016

3824. MIXED GREEN SALAD with POMEGRANATE, DATES and BACON

Makes: 6 servings


1/3 cup buttermilk
1/4 cup freshly grated Parmesan cheese
3 tablespoons low-fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon chopped shallot
1/4 teaspoon salt
1/4 teaspoon ground pepper
5 cups torn escarole
5 cups torn green-leaf lettuce
2 clementines, peeled, halved and sliced
1/3 cup chopped pitted dates
1/3 cup pomegranate seeds
3 strips cooked bacon, crumbled

Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.

Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.


bacon recipe source: EatingWell (120 Graham Way, Suite 100, Shelburne, VT 05482), November/December 2014

3736. VICHYSSOISE with BACON and CHIVE OIL

serves four

3 tablespoons butter
1 pound small leeks, cleaned and chopped
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
3 russet or Yukon gold potatoes, peeled and halved
4 cups chicken stock
1 cup cream
1 cup buttermilk
½ teaspoon white pepper
Chive oil (recipe below)
4 strips bacon, cooked and chopped

Chive oil
2 bunches chives, blanched, chilled and chopped
1 cup olive oil
Salt and pepper, to taste

Combine the ingredients in a blender and purée until smooth.

In a heavy saucepan set over medium-high heat, melt the butter. Add the leeks, onion and garlic. Season with salt, and allow to sweat for 5 minutes. Lower the heat to medium-low and cook the mixture for about 20 minutes. Add the potatoes and stock, and bring the mixture to a boil. Reduce heat to low and cook until the potatoes are tender, or about 45 minutes. Pour the soup into a blender and purée. Strain the soup through a colander, then return it to the pot. Add the cream and buttermilk. Season with salt and white pepper, to taste. Serve in small bowls, drizzle with chive oil and garnish with bacon.  

bacon recipe source: Budi Kazali, executive chef of The Ballard Inn & Restaurant, Ballard, California

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

3600. CHOCOLATE BACON BUNDT CAKE

Chocolate Cake:

1 box devil's food cake mix

1 box instant chocolate pudding mix

4 eggs

2/3 cup oil

1 cup sour cream

3/4 cup buttermilk or milk

2 teaspoons vanilla extract

1 1/2 cups mini chocolate chips

 

Chocolate Glaze:

1/3 cup unsweetened cocoa powder

1 1/2 cups powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

6-8 strips of bacon, cooked and crumbled

Preheat oven to 350 degrees and grease your Bundt pan well. Sift cake mix into a small bowl to remove any lumps and add instant pudding mix to it. In a large bowl, combine eggs, oil, sour cream, buttermilk and vanilla. Stir in cake mix and instant pudding mix until smooth. Add chocolate chips and stir again. Dump into prepared pan and spread out evenly. Bake for 35-45 minutes or until an inserted knife comes out clean.

 

Glaze: Combine powdered sugar, butter and 2 Tbsp. milk. Add more milk if needed to reach a pourable consistency.

 

Pour glaze over cooled cake and spindle bacon on top. Go heavy on the bacon, your man will appreciate it.

 

 

bacon recipe source: Lizzy Mae Early, Your Cup of Cake (@LizzysCupOfCake), August 15, 2013

3595. BAKED MAPLE BACON DOUGHNUTS

makes six


For the doughnuts:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup granulated sugar
2 tablespoons unsalted butter
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract 

For the maple bacon glaze:
1 cup confectioner's sugar
2 tablespoons maple syrup
1/2 teaspoons vanilla extract
1-2 tablespoons whole milk
5 strips bacon, cooked & crumbled 

Make the doughnuts: Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a doughnut pan and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside. In a small saucepan over medium-low heat, melt butter. Butter will begin to crackle and pop as it melts. Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately and set aside to cool. In a small bowl whisk together egg, buttermilk, and vanilla extract. Add browned butter and whisk into the wet ingredients. Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined being sure not to overmix batter. Transfer batter into a plastic sandwich bag. Snip the tip with a pair of scissors and pipe batter into each doughnut mold about  three-quarters full with batter. Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely. While the doughnuts cool, make the glaze.

Make the glaze: In a medium bowl, mix the confectioner's sugar with maple syrup and vanilla extract until sugar starts dissolving. Slowly add milk to thin out the glaze. You might only need 1 tablespoon so mix as you go. Add more if necessary.

Spoon glaze over each doughnut. While glaze is still wet, add the bacon crumbles on top of each doughnut. Doughnuts are best served the day they're made. Store in an air-tight container and refrigerate if you have any left after day one.


bacon recipe source: Tracy Benjamin, Shutterbean (@shutterbean), November 6, 2013

3552. BACON CORN FRITTERS with TOMATO CHUTNEY and BUTTERMILK GREENS

serves six 


5 slices bacon 
1 cup cornmeal 
1 cup corn flour 
3 tablespoons granulated sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/4 teaspoon cayenne pepper 
1 cup buttermilk 
2 eggs 
1 cup fresh corn kernels or frozen corn kernels
1 cup shredded zucchini
 2 green onions, finely chopped 
vegetable oil, for deep-frying

Tomato chutney: 
2 teaspoons olive oil 
1 small onion, diced 
2 cloves garlic, minced 
1 teaspoon mustard seeds 
2 vine ripened tomatoes or plum tomatoes, seeded and chopped 
2 tablespoons cider vinegar 
1 tablespoon liquid honey 
1 pinch salt 
1 pinch pepper

Buttermilk greens: 
1/2 cup buttermilk 
3 tablespoons light mayonnaise 
1 tablespoon cider vinegar 
1/4 teaspoon pepper 
6 cups baby spinach 

Tomato chutney: In small saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 7 minutes.

Add garlic and mustard seeds; cook, stirring, until fragrant, about 1 minute. Stir in tomatoes, vinegar, honey, salt and pepper; cook, stirring occasionally, until thickened and almost no liquid remains, about 7 minutes.

Meanwhile, in skillet, cook bacon over medium-high heat, turning occasionally, until crisp, about 5 minutes. Remove 2 tablespoons fat and set aside. Transfer bacon to paper towel; blot dry and chop.

In large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, pepper and cayenne. Whisk in buttermilk and eggs. Stir in corn, zucchini, green onions, bacon and reserved bacon fat.

In deep-fryer, wok or deep saucepan, heat enough oil to come about 3 inches (8 cm) up side until deep-fryer thermometer reads 365ºF (185ºC). Using about 2 tablespoons batter per fritter, drop by scoops into hot oil; deep-fry, in batches and turning once, until golden, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate.

Buttermilk greens: In large bowl, whisk together buttermilk, mayonnaise, vinegar and pepper until smooth; add spinach and toss to coat. Serve with fritters and chutney.


bacon recipe source: Amanda Barnier, The Test Kitchen for Canadian Living Magazine, August 2013 

3622. BUTTERMILK CHEDDAR-BACON BREAD

yields 12 servings

 

 

2-1/4 cups flour

1/4 cup sugar

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

1 cup buttermilk

1/4 cup butter, melted

8 slices bacon, cooked and crumbled

1 cup shredded sharp cheddar cheese

1/4 cup chopped fresh chives

 

Heat oven to 350ºF. Mix first four ingredients in medium bowl. Whisk egg, buttermilk and butter in separate bowl until blended. Add to flour mixture along with the bacon, cheese and chives; stir just until moistened. Spoon into 8x4-inch loaf pan sprayed with cooking spray. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove to wire rack; cool completely.

bacon recipe source: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093

3621. BACON-PINEAPPLE UPSIDE-DOWN CAKE

yields eight servings


6 slices bacon

1 1/2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
7 fresh pineapple rings (about 1/2 inch thick)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk

Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.

Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.

Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.

Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.

Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving. 

 

 

bacon recipe source: Food Network Magazine/Food Network Kitchen

3510. BACON-WRAPPED DOUBLE PORK MEATLOAF

yields 8 to 10 servings


1 tablespoon vegetable oil

1/2 medium white onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced
Leaves from 4 sprigs thyme (about 1 teaspoon)
2 large eggs
1/2 cup well-shaken lowfat buttermilk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground pork
1 pound bratwurst pork sausage, removed from casings and broken up
1 cup crushed saltine crackers (about 20)
1/4 cup finely chopped fresh Italian parsley leaves
8 strips bacon

Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.

Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.

In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).

Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.

bacon recipe source: Aida Mollenkamp, "Dinner Party Pork," Ask Aida, Food Network

3509. FRESH GRILLED CORNBREAD with BACON-BLACKBERRY COMPOTE

olive oil 
3-4 ears corn (shucked) 
1 1/4 cups buttermilk 
3 eggs 
1/2 cup maple syrup 
2 cups cornmeal 
1 cup all purpose flour 
4 teaspoon baking powder 
pinch salt 
1/2 cup cold unsalted butter (cut in 1/2-inch cubes) 
6 slices bacon 

Blackberry compote 
1 pint fresh blackberries 
4 tablespoons honey 
Zest of 1 lemon 
1/2 cup water (plus more if needed) 

Preheat oven to 375°F. 

Preheat grill to medium-high. Brush the corn with olive oil and grill for 2-3 minutes per side, until corn is lightly charred in places. 

Stand the corn and carefully cut off the kernels, reserving the kernels and any liquid. 

In a large bowl, whisk together the buttermilk, eggs, and maple syrup. In a large food processor, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix. Add the butter and corn kernels and pulse until corn and butter are coarsely chopped. Stir this dry mixture into the wet mixture and transfer to a lightly oiled 9x9 baking dish. 

Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting. 

Meanwhile, arrange the bacon on a wire rack lined baking sheet. Cook for 10-15 minutes, until crispy. Once cooled, crumble into small bits. 

If desired, warm the slices of cornbread on the grill. Drizzle compote over cornbread and garnish with crumbled bacon. 

For the blackberry compote: Combine all of the ingredients in a small saucepot, and bring to a boil. Simmer 10 minutes, just until blackberries begin to break down slightly.


bacon recipe source: Daphne Oz, The Chew, ABC-TV
 

3500. WESTERN BACON BURGERS with BBQ MAYO and CRISPY ONION STRINGS

serves four 


1 pound ground beef
½ white onion
2 cups buttermilk
½ cup flour
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
⅓ cup BBQ sauce
⅓ cup mayo
1 avocado, sliced
8 slices of bacon, cooked til crisp
4 hamburger buns
optional: lettuce and cheese

Thinly slice onion. (The slices should be thin enough that you should be able to see the knife through the end of the onion where you're slicing). Place onion slices in a shallow dish and pour buttermilk over the onions. Move them around so they are all in the buttermilk, but they don't have to be completely covered. Let them soak for about 10 minutes. (Use this time to cook your bacon or slice your avocados!)

In bowl combine flour, salt, garlic power, paprika, and cayenne pepper and wish until well mixed. Dip the onions in the flour mixture, tossing to coat. Put them all in a bowl.

Fill a pan with ½ inch of oil. Preheat oil to 300 degrees. Use tong to place coated onions in the hot oil. After about 30-40 seconds, turn them over once and cook another 30-40 seconds. Place fried onions on a paper towel-lined plate to drain excess oil.

Preheat grill. Shape ground beef into 4 equal sized patties. Grill burgers 4-5 minutes on each side until desired doneness is reached.

Whisk together mayo and bbq sauce. Spread some bbq mayo on the inner sides of hamburger buns. Top with grilled hamburgers, avocados, bacon, and fried onions. Serve immediately.


bacon recipe source: Tiffany, Creme de la Crumb (@CremedelaCrumb1), July 11, 2014

3480. BLUE CORN FRIED CHICKEN with ANCHO HONEY and BUTTERMILK-BACON SMASHED POTATOES

yields four servings


Chicken

1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
Peanut oil
Salt and freshly ground pepper
3 cups all-purpose flour seasoned with salt and pepper
4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
2 cups blue cornmeal, seasoned with salt and pepper

Ancho-honey sauce
1 cup honey
2 tablespoons ancho chile powder

Buttermilk-bacon potatoes 

2 pounds red bliss potatoes, skin on and boiled
3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed to a paste
1/2 cup cooked bacon, crumbled
Salt and freshly ground pepper

For the chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.

For the ancho-honey sauce: Mix all ingredients together until blended.

For the buttermilk-bacon potatoes: Combine all ingredients in a medium bowl and smash, don't puree.

bacon recipe source: Bobby Flay, "Chicken & Honey," Hot off the Grill with Bobby Flay, Food Network

3469. CHOCOLATE-BACON CUPCAKES with DULCE DE LECHE FROSTING

For the candied bacon:

1/4 cup packed light brown sugar

1 tablespoons granulated sugar

1 teaspoons unsweetened Dutch-process cocoa powder

6 slices bacon, cut in half

 

For the cupcakes:

5 tablespoons vegetable oil

1/4 cup brewed espresso or coffee

1/4 cup packed light brown sugar

1/3 cup unsweetened Dutch-process cocoa powder

4 ounces milk chocolate, chopped

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

 

For the frosting:

1 cup jarred dulce de leche

8 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

sea salt, for topping

 

Make the candied bacon: Preheat the oven to 350F and set a rack on a foil-lined baking sheet.

 

Whisk the brown sugar, granulated sugar and cocoa powder in a medium bowl. Toss the bacon in the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop 3 pieces of bacon; set aside. 

 

Make the cupcakes: Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a large microwave-safe bowl and microwave until hot, about 2 minutes. Whisk until smooth, then set aside to cool, about 15 minutes.

 

Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl. Add the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth. Add the flour mixture and continue whisking until combined.

 

Line a 12-cup muffin pan with paper liners. Divide the batter among the cups, then sprinkle with the chopped bacon. Bake until the cupcakes spring back when lightly pressed, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely. 

 

Make the frosting: Beat the dulce de leche, cream cheese and vanilla in a large bowl with a mixer on medium speed until combined. Top the cupcakes with the frosting. Chop the remaining 3 slices of bacon and place on top of the frosting. Sprinkle sea salt over the frosting.

 

 

bacon recipe source: Amanda, Fake Ginger (@fakeginger), October 31, 2014; adapted from Food Network Magazine

3445. BACON HABANERO RANCH BURGER

1 1/2 pounds ground chuck
Kosher salt and freshly ground black pepper
4 slices of white cheddar cheese
bacon, cooked
tomato, sliced
lettuce

Habanero ranch sauce
1/4 cup buttermilk
1/4 cup mayonnaise
1 habanero pepper, stemmed and seeded
1 clove garlic
1 green onion
dash white vinegar
salt and pepper, to taste

Habanero Ranch Sauce: Place all ingredients in food processor and puree until smooth.

Burgers: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese. Remove patties from grill, serve on bun, topped with lettuce, tomato, bacon, and habanero ranch sauce.

bacon recipe source: Tommy, SMAK: a food blog, September 11, 2014

3401. BACON BLUEBERRY SCONES

makes eight servings


2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed
3/4 cup buttermilk
1 tablespoon canola oil
1 cup fresh or frozen blueberries
4 bacon strips, cooked and crumbled
1 egg
1 tablespoon milk 

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture just until moistened. Stir in blueberries and bacon. 

Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. 

In a small bowl, beat egg and milk; brush over scones. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. 


bacon recipe source: Taste of Home.com