3694. WALDORF SLAW with BACON

yields four servings


4 slices bacon, cut into 1/2-inch pieces

1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon sugar
1 teaspoon celery seeds
2 apples (such as Gala or Fuji)
2 stalks celery, thinly sliced
2 carrots, shredded
1/2 cup walnuts
1/2 cup golden raisins
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper

 

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes; drain on paper towels.

Whisk the mayonnaise, vinegar, mustard, sugar and celery seeds in a large bowl until combined. Slice the apples into matchsticks, then add to the bowl with the dressing along with the celery, carrots, walnuts, raisins, parsley and bacon. Season with salt and pepper and toss.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3582. CHEESY MAPLE BACON CAJUN PULLED PORK SANDWICH

makes 8 sandwiches


3 pounds boneless pork shoulder
1 tablespoon salt

2 teaspoons black pepper

2 teaspoons paprika
1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme leaves
1/2 teaspoon celery seed
1/4 cup chicken stock, apple juice, or water
8 soft potato burger buns, split horizontally
8 thick slices extra-sharp Cheddar cheese
About 24 bread and butter pickles


Sriracha yogurt:
1/2 cup nonfat Greek yogurt

1 tablespoon Sriracha chili sauce



Crispy potatoes:
2 pounds Yukon gold potatoes, 1 to 2 inches in diameter
2 1/2 tablespoons olive oil

Salt

2 small scallions, sliced

Maple bacon:
8 slices thick-cut bacon

2 tablespoons pure maple syrup

To make the Cajun Pulled Pork: In a small bowl, combine the salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, thyme, and celery seed. Rub the mixture over all sides of the meat, pressing it to adhere. Transfer the meat to a slow cooker and add any of the spice mix that didn’t adhere. Add the broth, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.

Meanwhile, make the Sriracha Yogurt: In a small bowl, combine the yogurt and Sriracha. Set aside in the refrigerator.

About 1 3/4 hours before the pork is done, preheat oven to 400 degrees F.

Meanwhile, start the Crispy Potatoes: Place the potatoes in a large pot of cold, well-salted water and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are very tender, 15 to 18 minutes. Drain the potatoes and set aside.

While the potatoes are cooking, make the Maple Bacon: Arrange a wire rack over a large rimmed baking sheet and arrange the bacon on the rack. Bake until the bacon is beginning to brown, 15 to 18 minutes. Remove the bacon from the oven and brush it on both sides with the maple syrup. Continue baking until the bacon is nicely browned, 5 to 7 minutes. Remove from the oven and set aside until cool enough to handle, then transfer the bacon to a plate. Pour the bacon fat on the baking sheet into a measuring cup, about 3 tablespoons. Set the bacon, bacon fat, and baking sheet aside.

Increase the oven to 500 degrees F.

Arrange the potatoes on the baking sheet that had the bacon fat and use a spatula to smash each to about 1/2-inch thick. Add enough olive oil to the bacon fat to equal 1/3 cup, and then drizzle the mixture over the potatoes. Sprinkle generously with salt. Bake until well browned and crisp, about 35 to 40 minutes. Top with the scallions.

While the potatoes are baking, transfer the cooked pork to a cutting board and let rest 10 to 15 minutes. Use two forks to shred the meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Break the bacon pieces in half and arrange on the bottom halves of the rolls. Top with the pork, cheese, and pickles and Sriracha yogurt if you’d like. Serve with the potatoes and Sriracha yogurt alongside.


bacon recipe source: The National Pork Board, 1776 NW 114th Street, Des Moines, IA 50325

2215. APPLE-BACON BARBECUE SAUCE and MOP

yields enough sauce and mop for 2 racks St. Louis-style spareribs or 3 racks baby back ribs


1/4 lb. (4 to 5 slices) bacon
3/4 cup apple juice
5 tablespoons apple cider vinegar
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon ancho chile powder
1/2 teaspoon sweet paprika, preferably Hungarian
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper

Cook the bacon in a medium skillet over medium-low heat until browned and crisp, 10 to 15 minutes, turning occasionally. Drain the bacon on paper towels and eat it whenever you like. Pour about one-half the bacon fat into a small saucepan and reserve the remaining fat in the skillet for the barbecue sauce. To the saucepan, add 1/2 cup of the apple juice and 2 Tbs. of the cider vinegar. Bring to a simmer over medium heat and then remove from the heat (this is the mop).

Add the remaining 1/4 cup apple juice, 3 Tbs. cider vinegar, and the ketchup, Worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon fat in the skillet. Cook over medium-low heat, whisking until smooth. As soon as the barbecue sauce simmers, remove the skillet from the heat.


bacon recipe courtesy of: Jamie Purviance, Fine Cooking, May 7, 2008

1708. ROASTED and SPATCHCOCKED CHICKENS with LENTILS and BACON

serves four


2 chickens (or game birds), spatchcocked (backbone and sternum removed, and flattened for cooking)
2 teaspoons olive oil
1 Spanish onion, finely chopped
1 carrot, peeled, finely chopped
2 celery stalks, finely chopped
4 bacon rashers, chopped
1 garlic clove, crushed
1 cup Puy lentils
1/2 cup chicken stock
2 cups dry white wine
lemon thyme leaves
100 grams baby spinach leaves

Preheat oven to 200°C. To prepare the spatchcocks, use kitchen scissors to cut down both sides of the backbone of each spatchcock. Remove backbones. Use a large, sharp knife to cut through the breastbone and slice each bird in half.

Heat oil in a large flameproof roasting pan over high heat. Add the spatchcock, skin-side down, and cook for 2 minutes or until golden. Transfer to a plate.

Add the onion, carrot, celery, bacon and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the lentils and stir to combine. Add the chicken stock and wine and bring to the boil. Remove from heat. Place the spatchcock, skin-side up, over the lentil mixture. Sprinkle with lemon thyme and season to taste with salt and pepper. Bake in preheated oven for 30 minutes or until chicken and lentils are tender.

Place the spinach leaves on plates. Spoon over the lentils and top with the chicken. Serve immediately.


bacon recipe courtesy of: Sarah Hobbs, Notebook, page 133, August 2007

1601. BACON JAM

2 pounds bacon, preferably smoked and cured
4 small to medium yellow onions, julienned
smoked paprika, or sweet Hungarian
freshly ground celery seed
freshly ground cumin
freshly ground black pepper
1-3 tablespoons apple cider vinegar
1/3 cup maple syrup

Cut bacon into quarter length strips. Place in dutch oven or heavy deep skillet, and render on the lowest heat possible until bacon is browned but not too crisp. Stir occasionally. About 1 hour.

Remove bacon with slotted spoon, reserve in bowl.

Place onions in bacon grease on lowest flame. Stirring every 15 minutes, keep going low and slow until onions are caramelized most of the way through and very sweet. About 3 to 5 hours.

When you are getting close to removing the onions, add paprika, ground celery seed and ground cumin to pot, to taste. About a healthy pinch or three of each. Freshly crack some black pepper to taste, then remove onions with slotted spoon (taking some bacon grease with you), and place into a blender.

Place reserved bacon into blender along with a tablespoon or three of apple cider vinegar, and about a 1/3 cup of real maple syrup. Blitz in blender until a rough puree forms. Keep it rustic unless you want a fine smooth texture.

Taste, adjust syrup, salt, and other seasonings to taste.


bacon recipe courtesy of: My Lucky Crouton

1375. SHRIMP, CHICKEN and BACON in a POT

makes six servings


1/4 lb bacon; cut in 1/4-inch dice
1 cup dry white wine
1 1/2 lb chicken breast
12 raw jumbo shrimp
5 cups fish stock or chicken broth
1 tablespoon finely minced garlic
2 teaspoons finely minced onion
1 teaspoon celery seed
1 teaspoon aniseed or fennel seed
3 sprigs fresh tarragon
1 tablespoon dried tarragon leaves
2 cups broccoli florets
3/4 cups milk
salt, to taste
freshly ground black pepper
2 tablespoons unsalted butter

Set a large, heavy pot or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired. To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.


courtesy of: Big Oven

936. WARM RED CABBAGE BACON SALAD

makes 4 servings


3 slices bacon
1 1/2 tablespoons olive oil
1/2 large onion, peeled and chopped
3 large stalks celery, sliced
1/3 cup cider vinegar
3 tablespoons sugar
1/2 tsp celery seed
1/2 large red cabbage, shredded to yield about 6 cups
salt and pepper (optional)
2 tablespoons chopped parsley for garnish

Cut bacon slices into 1-inch pieces, and sauté over medium-low heat in a very large, deep skillet until crisp but not overdone. Remove to absorbent paper, and reserve. Drain off all bacon fat, and replace with olive oil.

Heat oil in skillet over high heat. Add onion and celery, and sauté briefly. Add vinegar, sugar, and celery seed. Heat until boiling; immediately add cabbage and bacon pieces, all at once. Stir and toss for about 1 minute, or until the cabbage is warm, not cooked. Season with salt and pepper if desired.

Serve immediately while very warm with garnish of chopped parsley.


courtesy of: Walgreen's

872. CRAB CAKE BLT SANDWICHES

Crab Cake Ingredients
5 to 6 slices white sandwich bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 teaspoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
2 tablespoons plus 1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped fresh or dried thyme
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 pound Dungeness crabmeat, picked over and drained

Horseradish Mayonnaise Ingredients
1 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons freshly squeezed lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon freshly ground black pepper
Kosher salt

Sandwich Ingredients
18 slices thick-cut bacon (a little more than 1 pound)
About 4 tablespoons unsalted butter
12 slices firm white sandwich bread, such as Pepperidge Farm
6 slices tomato
6 butter lettuce leaves

To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups).

Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.

In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper. Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.

In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly. Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.

Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture. If you have time, cover the crab cakes with plastic wrap and refrigerate for 1 hour or longer.

To prepare the mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.

Preheat oven to 400°F. Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels. Place 2 large, nonstick skillets over medium heat and add about 2 tablespoons of the butter to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.

Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides. Lightly spread each slice of bread with the horseradish mayo. Put the cooked bacon on a baking sheet and warm it briefly under the broiler.

Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 3 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.


courtesy of: The Crab Cake Guy / Chef Tom Douglas

145. GERMAN POTATO SALAD with BACON

a.k.a. "Nuremberg Potato Salad"

serves 6


2 lb. Red Bliss potatoes

Dressing:
3/4 cup diced bacon (1/4 lb.)
3/4 cup minced yellow onion
1 1/2 teaspoons flour
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 to 1/3 cup cider vinegar
1/2 cup water
1/4 cup finely chopped fresh curly parsley
1 teaspoon celery seed

In a heavy saucepan that accommodates the potatoes without crowding, place the potatoes , water to cover, and about 1 teaspoon salt per quart of water. Cover partially, bring to a boil, and cook until tender when pierced, 20 to 25 minutes after the water has returned to a boil. Drain the potatoes in a colander. When cool enought to handle, cut into 1/4-inch thick slices. Place in a bowl.

Meanwhile, make the dressing: in a small skillet over medium heat, fry the bacon until just crisp, 5 to 6 minutes. Add 1/2 cup of the onion and saute until just tender but not brown, 2 to 3 minutes. Remove from the heat.

In a small bowl, stir together the flour, sugar, salt, and pepper. Stir in 1/4 cup of the vinegar and the 1/2 cup water until smooth. Taste and add more vinegar if the mixture is not tart enough. Add the flour mixture to the bacon, then simmer over low heat, stirring, until slightly thickened, 4 to 5 minutes.

Pour the hot dressing over the potatoes and add the remaining 1/4 cup onion, the parsley, and the celery seed. Toss the salad by pouring it from one bowl to another until the potatoes are well coated.

Serve the salad immediately, or let cool, cover, and refrigerate overnight, then serve cold.


courtesy of: Mary Ellen Shields, The Manor on Golden Pond / from Potato Salad: Fifty Favorite Recipes, by Barbara Lauterbach. San Francisco: Chronicle Books, 2002, p. 90.