3932. CORN and BACON SOUP with JALAPENO CREMA

Servings: 6


10 medium ears of corn, shucked
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
1 1/2 cups heavy cream
Kosher salt
Pinch of cayenne pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper

Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.

In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.

In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.

Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.


bacon recipe source: Wolfgang Puck, Food & Wine, August 2007

3858. HEARTY SPLIT PEA and SMOKY BACON SOUP with RUSTIC GARLIC-BUTTER CROUTONS

Yield: Serves about 4-6


Canola oil

6 slices thick-cut, apple-smoked bacon, finely chopped

2 tablespoons unsalted butter

1 onion, finely chopped

2 ribs celery, finely diced

2 carrots, peeled and finely diced

2 teaspoons dried marjoram

Salt

½ teaspoon black pepper

4 large cloves garlic, pressed through garlic press

1 pound green split peas, picked through and rinsed

6 cups hot chicken stock

1 tablespoon chopped flat-leaf parsley

1 teaspoon fresh thyme leaves

Squeeze of lemon

Rustic Garlic-Butter Croutons (recipe below)

Place a medium-large or large soup pot over medium-high heat, and add in just a small drizzle of oil; once the oil is hot, add in the chopped bacon, and cook until golden and crispy; remove bacon with a slotted spoon, set aside, and wipe out most of the bacon grease, leaving about 1 tablespoon worth in the pot.

Place the pot back on medium heat, and add in the butter; once melted, add in the onion, celery, and carrot, and saute those for a couple of minutes just until they begin to become tender.

Add in the marjoram, a pinch or two of salt, the black pepper, and the garlic, and stir to combine; cook for a moment or two until the garlic becomes aromatic.

Add in the split peas, along with the stock, and stir to combine; bring the soup up to a rolling simmer/boil, and then cover, and reduce the heat to low, simmering the soup very gently for about 45-50 minutes, stirring occasionally, or until the peas have split and are tender.

Finish the soup by adding in the chopped parsley and the thyme, along with a squeeze of lemon juice, and check to see if any additional salt or pepper is needed.

Ladle the soup into bowls, and garnish with some of the Rustic Garlic-Butter croutons, and a generous sprinkle of the crispy bacon.

Rustic Garlic-Butter Croutons:
4 tablespoons unsalted butter

2 small cloves garlic, pressed through garlic press

Black pepper

Salt

½ teaspoon Italian seasoning

8 ounces ciabatta bread, sliced into ½" thick slices, and then cubed into small cubes

Preheat the oven to 425°, and line a baking sheet with foil.

Melt the butter in a small bowl in the microwave for a few moments; to it add the pressed garlic cloves, a pinch of black pepper, a couple of pinches of salt, and the Italian seasoning, and mix with a fork to combine.

Place the cubed ciabatta into a medium-size bowl, and pour the butter mixture evenly over the cubes; toss to coat, and pour the cubes out in a single layer onto the prepared baking sheet, and bake for about 12-15 minutes, tossing the cubes occasionally for even crisping/browning.

Remove from oven and allow the cubes to cool completely on the baking sheet; use immediately, or keep in a ziplock. (You can re-crisp them, if necessary, in a low-heat toaster oven for about 8-10 minutes.)


bacon recipe source: Ingrid Beer, The Cozy Apron (@TheCozyApron), March 1, 2015

3822. SOFT PRETZEL and BACON STUFFING with MUSTARD and BEER

Servings: 8


10 heaping cups pretzel bread, cubed

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

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

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

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



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



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


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


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

3542. CREAMY CHICKEN STEW with BACON

makes four servings


6 slices bacon, chopped into ½ inch pieces
1 onion, peeled and chopped
4 carrots, peeled and sliced thin
2 celery ribs, cut into ½ inch pieces
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth
2 large red potatoes, cut into ½ inch dice
3 cups shredded cooked chicken
1 cup half and half
2 scallions, chopped

Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot. Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes. Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done. Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.


bacon recipe source: Kate Morgan Jackson, Framed Cooks (@FramedCooks), December 13, 2012

3446. BALSAMIC BRAISED BEEF BRISKET with BACON and MUSHROOM

makes six servings


extra virgin olive oil
1 5-pound beef brisket 
kosher salt 
¼ lb slab bacon or 4 to 5 slices of bacon, cut into lardons 
4 onions, thinly sliced 
4 celery ribs, sliced thin on the bias 
4 cloves garlic, smashed and finely chopped 
1½ lb cremini mushrooms, stemmed and sliced 
2 cups balsamic vinegar 
3 cups chicken stock 
1 thyme bundle 
4 bay leaves
Bunch fresh chives, finely chopped

Preheat the oven to 375°F. Coat a large wide, shallow pan with olive oil and bring it to high heat. Season the brisket generously with salt and add it to the pan. Brown the meat well on all sides, about 20 minutes total. Remove the brisket from the pan and reserve. Ditch the oil. Add a few drops of fresh oil to the pan and toss in the bacon. Bring the pan to medium heat and cook until the bacon is brown and crispy, 6 to 7 minutes. Toss in the onions, celery, and garlic and season with salt. Cook until the veggies are tender, 7 to 8 minutes. Add the mushrooms and cook for 2 to 3 more minutes. Add the balsamic vinegar and cook until evaporated by half, 5 to 6 minutes. Season with salt if needed. Transfer the mixture to a roasting pan and lay the brisket on top. Add the chicken stock and jiggle the pan to nestle everyone together comfortably. Toss in the thyme bundle and bay leaves. Cover the pan with foil and place in the oven. Braise the brisket for 1 hour, then turn and braise for 1 more hour. Remove the foil and cook for 30 minutes more. Remove the brisket from the oven, transfer to a cutting board, cover loosely with foil, and let rest for 20 minutes. Skim any excess fat from the cooking liquid, taste, and reseason if needed. Slice the brisket against the grain on the bias. Serve drizzled with the sauce and sprinkled with chives.


bacon recipe source: Anne Burrell, Own Your Kitchen; Kitchen Daily

3297. FRENCH WHITE BURGUNDY CHICKEN and EGG NOODLES with BACON

yields six servings


1 tablespoon extra-virgin olive oil

4 slices good quality bacon, chopped
1/2 cup all-purpose flour plus 2 tablespoons
2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
Salt and pepper
1/2 pound button mushrooms, quartered
3 ribs celery from the heart of the stalk and leafy tops, chopped
1 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 tablespoons chopped fresh thyme, 4 to 5 sprigs
4 tablespoons butter, divided
2 cups white French burgundy wine, 1/3 bottle
1 cup chicken stock
2 cups frozen pearl onions
1 pound extra-wide egg noodles
Freshly grated nutmeg, to taste
A handful flat-leaf parsley, finely chopped

Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.

Heat a pot of water to boil for egg noodles.

While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.

Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley. 


bacon recipe source: Rachael Ray, "It's The Least I Can Do," 30 Minute Meals, Food Network

2986. BEEF STEW with BACON and BUTTERNUT SQUASH

yields six servings


3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table

Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.


bacon recipe courtesy of: Rachael Ray Show, March 19, 2013 

2964. TRIPE with ONIONS and BACON

makes six servings


2 lb. tripe, rinsed, cut into 2-inch squares
4 thick slices bacon, diced
8 medium-sized onions, sliced
1/2 cup flour
5 cups milk
1 cup parsley sprigs, plus 2 tablespoons chopped parsley leaves
1 celery rib, chopped
1 small thyme sprig
2-inch lemon peel
1 bay leaf
ground black pepper, to taste
grated nutmeg
salt, to taste

Put the bacon in a heavy pan and cook it over low heat until the fat begins to melt. Add the onions, cover the pan and cook them gently until they are transparent. Stir in the flour and cook the mixture for a minute, stirring well. Gradually add the milk, bring it slowly to a boil and stir until the sauce is thick about two minutes. Add the tripe to the pan. Tie the parsley sprigs or stems, celery, thyme, lemon peel and bay leaf into a bouquet garni, and add it to the tripe. Season the sauce to taste with salt, pepper and grated nutmeg. Cover the pan and simmer over very low heat until the tripe is tender—about two hours. Serve the tripe at once, sprinkled with the chopped parsley.


bacon recipe courtesy of: ifood.tv

2912. NAVY BEAN BACON CHOWDER

yields six servings 


1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon 
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces 
1 rib celery, chopped 
1 cup chopped onion 
1 small turnip, cut into 1-inch pieces 
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth 
1 cup milk

Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.


bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183

2611. CAULIFLOWER, CHEDDAR and APPLEWOOD-SMOKED BACON BISQUE

yields ten servings

5 slices applewood-smoked bacon, chopped

1 large yellow onion, chopped

4 ribs celery, chopped

4 cloves garlic, minced

2 heads cauliflower, cut up into small flowerets

6 cups low sodium chicken broth

3 ounces sharp cheddar cheese, cut into 1" cubes

1 cup half-and-half, fat free

salt and white pepper, to taste

truffle oil, for garnish

Saute bacon in large, heavy saucepan over medium heat until browned. Add onion, celery, and garlic. Cover and sweat vegetables until soft, stirring occasionally, about 8 minutes. Add cauliflower, chicken broth and cheese and stir to loosen up any browned bits on the bottom of the pan. Bring to boil. Reduce heat to medium low, cover and simmer until cauliflower is tenderuntil , about 30 minutes. Let cool about 20 minutes.

Puree soup in batches in blender, returning to same saucepan. Add half and half and bring soup to a simmer over medium low heat. If soup is too thick, thin with more chicken broth. Add salt and pepper to taste. Drizzle with truffle oil for a garnish.

bacon recipe courtesy of: primethyme (member), BakeSpace.com

2322. BACON and CRAB CHOWDER

yields four servings


extra-virgin olive oil
6 slices of bacon, chopped
2 russet potatoes, peeled and cut into ½-inch dice
1 large onion, chopped
4 celery ribs from the heart with leaves, finely chopped
½ red bell pepper, finely chopped
1 fresh or dried bay leaf
salt and freshly ground pepper
3 tablespoons all-purpose flour
2 cups chicken broth
6 cups whole milk
12 ounces lump crabmeat, from the seafood counter
3 tablespoons chopped fresh thyme
1 tablespoon seafood seasoning, such as Old Bay
3 tablespoons dry Sherry
4 tablespoons snipped chives
oyster crackers
hot sauce

Put a medium pot over medium-high heat, add a drizzle of oil and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.

Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.


bacon recipe courtesy of: Rachael Ray, "30 Minutes Meals," EveryDay with Rachael Ray, August/September 2006

2310. ALE, BACON, CHEDDAR and CAULIFLOWER SOUP

yields 4-6 servings


2 tablespoons butter
4 oz. bacon, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 tablespoon minced garlic
salt and black pepper
1 small cauliflower, cored and chopped
2 12-oz. bottles Belgian dark-abbey-ale style beer, i.e. Brooklyn Local 2, Westmalle Dubbel
3 cups vegetable or chicken stock
1 bay leaf
pinch of cayenne pepper
1 tablespoon mustard
8 oz. sharp cheddar cheese, grated
2 tablespoons cornstarch
chopped fresh cilantro or chives for garnish

Put the butter in a large pot over medium heat. When it melts, add the bacon and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and puree the soup with an immersion blender or semi-puree it with a potato masher.

Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.


bacon recipe courtesy of: Mark Bittman, "Tastes Great. More Filling." The New York Times Magazine, page 44, September 4, 2011

2191. BAHAMIAN LOBSTER and BACON RAGOUT

makes 6 servings


Three 1-pound live lobsters
4 thick slices streaky bacon, diced
1 medium onion, chopped
1 celery rib, chopped
1/2 medium green bell pepper, seeded and chopped
1/4 cup tomato paste
4 large ripe tomatoes, peeled, seeded, and diced, with juices included
1/2 teaspoon fresh thyme leaves
1 small jalapeno pepper, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon water
Boiled long-grain white rice

In a large stockpot, bring about 8 inches of water to a rolling boil and plunge the lobsters head-first into the water. Reduce the heat to low, cover, and steam the lobsters about 7 minutes. Remove from the water with tongs, crack the shells with a mallet or hammer, and, when cool enough to handle, shred the lobster meat and set aside.

In a large skillet, fry the bacon over moderate heat just till it renders most of its fat, add the onion, celery, and bell pepper, and stir about 5 minutes. Add the lobster meat, tomato paste, tomatoes, thyme, jalapeno, and salt and pepper and stir till the mixture is soft, 8 to 10 minutes. Add the water and stir about 3 minutes longer.

Serve the ragout hot over mounds of rice.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

2172. CHEDDAR and GUINNESS SOUP with BACON and CROUTONS

serves four


For Soup:
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1/2 cup unsalted butter
1/2 yellow onion, roughly chopped
2 ribs celery, minced
1/4 cup all-purpose flour
1/2 cup Guinness beer or another stout, preferably more for drinking
6 cups chicken stock
2 cups heavy cream
1 tablespoon dry mustard
1 pound shredded sharp Cheddar cheese
1 1/2 teaspoons Worcestershire sauce
8 clices thick-cut bacon, chopped and cooked until crisp

For Garlic Croutons:
1 1/2 cups olive oil
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 clove garlic, minced
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 1/2 pound loaf focaccia or any crusty bread, cut into 1/2-inch cubes

For soup: In a large saucepan, heat the oil over medium heat and saute the garlic for 2 to 3 minutes, taking great care not to let it burn. Add the butter and when it melts, stir in the onion and celery and cook for about 10 minutes, or until the onion is translucent. Sprinkle the flour over the vegetables, stir well, and cook for 3 to 4 minutes.

Add the beer and bring to a simmer. Scrape up any browned bits sticking to the bottom of the pan with a wooden spoon and continue to cook for about 2 minutes.

Add the stock, cream, and dry mustard and bring to a simmer, stirring occasionally to ensure a smooth soup. When the soup is smooth and simmering steadily, whisk in the cheese until melted. Stir in the Worcestershire.

For croutons (makes about 4 cups, you'll only use 2 cups for the soup preparation): Preheat oven to 350 degrees F.

In a mixing bowl, stir together the olive oil, Parmesan, and garlic. Add the thyme and rosemary and season to taste with salt and pepper.

Add the bread cubes and toss gently to coat. Spread the bread cubes in a baking dish, leaving a little space between the cubes. Bake, stirring several times to ensure even browning, for 12 to 15 minutes, until golden brown and crisp.

Transfer the croutons to a cool plate or pan and let cool to room temperature. Store in a tightly lidded container at room temperature for up to 2 weeks.

To serve: ladle the soup into 4 soup bowls and garnish with the bacon and croutons. Serve with cold Guinness to drink.


bacon recipe courtesy of: Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto and Mary Goodbody. Andrews McMeel Publishing, 2010

2152. CORN BREAD DRESSING with PECANS and BACON

makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey


12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes
2 cups coarsely chopped toasted pecans
1/2 cup coarsely chopped parsley
1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
2 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
1 tablespoon rubbed sage
1 1/2 teaspoons dried leaf thyme, crumbled
6 cups chicken broth or stock
3 extra-large eggs, well beaten
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.


bacon recipe courtesy of: A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson. William Morrow Cookbooks, 2007

2106. TOMATO, BASIL and BACON CLAM CHOWDER

makes 4 servings


4 thick slices streaky bacon, cut into pieces
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 dozen littleneck clams, shucked and chopped, with liquor reserved
2 cups water
½ cup dry vermouth
1 tablespoon tomato paste
1 medium red potato, peeled and diced
4 medium ripe tomatoes, seeded and chopped
2 tablespoons finely chopped fresh basil leaves
salt

In a 4- to 5-quart pot, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Pour all but about 2 tablespoons of fat from the pot, add the onion and celery, and stir till softened, about 5 minutes.

In a bowl, whisk together 1 cup of the reserved clam liquor, the water, vermouth, and tomato paste and add to the onion mixture. Add the potato, tomatoes, basil, and salt and pepper, stir well, reduce the heat to low, cover, and simmer till the potato is tender, 10 to 15 minutes. Add the clams, stir well, cover, and continue to simmer 2 to 3 minutes. (Do not overcook the clams.)

To serve, ladle the hot chowder into heavy soup plates or bowls and sprinkle crumbled bacon over the tops.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

2067. FRIED RICE with BACON, SCALLIONS and WATER CHESTNUTS

serves 2 to 4 as a side dish


3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)

Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.

In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.


bacon recipe courtesy of: Susan Ueki, Pasadena, California | Gourmet, January 1999

1942. WILD RICE with HAZELNUTS and BACON

makes ten servings


2 1/2 quarts water
2 1/2 cups wild rice (1 pound)
1 1/2 cups hazelnuts (6 ounces)
1/2 pound sliced bacon
3 tablespoons unsalted butter
2 pounds leeks, white and tender green parts, halved lengthwise and sliced 1/4 inch thick
1 celery rib, finely chopped
1 1/2 teaspoons finely chopped thyme
Salt and freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley

Bring the water to a boil in a large saucepan. Add the wild rice, cover and cook over moderate heat until tender, about 1 hour. Drain well. Meanwhile, preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 15 minutes, or until fragrant. Transfer the nuts to a kitchen towel and let cool, then rub off the skins. Coarsely chop the nuts. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain the bacon on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add 2 tablespoons of the butter and the leeks, celery and thyme. Season with salt and pepper and cook over moderate heat until the leeks are tender, 7 to 8 minutes. Add the wild rice, season with salt and pepper and cook just until warmed through. Stir the toasted hazelnuts, the remaining 1 tablespoon of butter and the parsley into the wild rice, sprinkle in the bacon and serve.


bacon recipe courtesy of: Grace Parisi, "Thanksgiving Sides," Food & Wine, November 2000

1789. BABY BRIOCHES with CHICKEN SALAD and BACON

makes 16 hors d’oeuvres


4 slices of applewood-smoked bacon
16 mini brioche rolls (about 2 inches)
1/3 cup mayonnaise
1 celery rib, minced
1/2 small shallot, minced
2 teaspoons minced flat-leaf parsley, plus 32 large flat-leaf parsley leaves
1 teaspoon fresh lemon juice
2 chicken breasts from a rotisserie chicken—skin and bones discarded, chicken cut into 1/3-inch dice
Kosher salt and freshly ground black pepper
2 small plum tomatoes, cut into 1/4-inch slices (16 slices)

Preheat the oven to 325°. In a large skillet, cook the bacon over moderate heat until browned and crisp all over, about 5 minutes. Transfer the bacon to paper towels to drain, then cut each slice into 4 pieces.

Using a paring knife, cut a 1-inch round plug out of the top of each brioche roll. Carefully hollow out the rolls. Set the rolls on a baking sheet and warm them in the oven to refresh them, about 5 minutes.

In a medium bowl, combine the the mayonnaise, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper.

Spoon 1 tablespoon of the chicken salad into each brioche roll, garnish with parsley leaves and cover with a tomato slice. Top each roll with 1 teaspoon of chicken salad, garnish with the bacon and serve.


bacon recipe courtesy of: Melissa Rubel Jacobson, "The Best Chicken Salad Recipes," Food & Wine, September 2008

1671. FRESH SHELL BEAN SOUP with BACON and PISTOU

makes four servings


2 pounds fresh cranberry beans, shelled (2 cups), see Note
salt
8 parsley stems
4 thyme sprigs
1 bay leaf
1 slice of bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 garlic cloves, thinly sliced
1 medium carrot, cut into 1/4-inch dice
1 medium celery rib, cut into 1/4-inch dice
6 cups chicken stock or canned low-sodium broth
2 medium tomatoes--peeled, seeded and cut into 1/4-inch dice
3 ounces thin green beans, cut into 1/4-inch dice (1/2 cup)
1/4 cup finely chopped flat-leaf parsley
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
freshly ground pepper

PISTOU
8 large basil leaves
1 small garlic clove, halved
1/4 cup extra-virgin olive oil
salt and freshly ground pepper

CROUTONS
2 tablespoons extra-virgin olive oil
1 cup diced (1/4 inch) crustless country bread
2 tablespoons finely chopped flat-leaf parsley
salt and freshly ground pepper

MAKE THE SOUP: In a medium saucepan, cover the cranberry beans with 1 inch of water and bring to a boil. Reduce the heat to low, cover partially and simmer the beans until almost tender, about 20 minutes. Season with salt and cook until tender, about 5 minutes longer; drain.

Bundle the parsley stems, thyme sprigs and bay leaf in the slice of bacon and tie with kitchen string. Heat the olive oil in a medium saucepan. Add the onion and garlic and cook over low heat until softened, about 8 minutes. Add the carrot and celery and cook until softened, about 8 minutes. Add the cranberry beans, bacon bundle, stock, tomatoes and green beans and bring to a boil. Cover partially, reduce the heat to low and simmer for 10 minutes. Stir in the chopped parsley, lemon juice and lemon zest and season the soup with salt and pepper.

MAKE THE PISTOU: In a saucepan of boiling water, blanch the basil leaves for 5 seconds. Drain and rinse the basil under cold water. Squeeze dry and finely chop.

In a mortar, pound the garlic to a paste. Add the basil and pound together. Stir in the olive oil and season with salt and pepper.

MAKE THE CROUTONS: Heat the olive oil in a large skillet. Add the bread and cook over moderate heat until starting to crisp, about 2 minutes. Add the parsley and cook, stirring, until the bread is browned and crisp, about 3 minutes longer. Season with salt and pepper and transfer to a plate.

Reheat the soup and discard the bacon bundle. Ladle the soup into bowls and drizzle with the pistou. Serve at once, passing the croutons at the table.


bacon recipe courtesy of: Mark Sullivan, "America's Best New Chefs 2002," Food & Wine, July 2002