3976. KUNG PAO BACON

Serves 4


12 ounces bacon, cut into large bite-sized pieces

8 to 10 dried red chilis

5 scallions

2 cloves garlic, minced

1 teaspoon minced or grated ginger

1 red bell pepper, diced

¼ cup unsalted dry-roasted peanuts

Sauce

1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar

1 teaspoon soy sauce

1 teaspoon hoisin sauce

1 teaspoon sesame oil

2 teaspoons sugar

1 teaspoon cornstarch

1 teaspoon ground Sichuan pepper

Prepare the sauce: In another bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer to a plate lined with paper towels.

Drain all but 1 tablespoon of bacon grease from the pan. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant.

Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Return the bacon to the pan. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

bacon recipe source: Diana Kuan (@dianakuan), Appetite for China, June 24, 2013

3973. BACON and CURRANT PORK BURGERS with SPICY ORANGE DRESSING

1 lb ground pork

¼ cup dried currants

8 strips bacon, diced

1 orange, peeled and diced

1 8oz can green chiles

½ 7oz can coconut milk

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground mustard

¼ teaspoon paprika

salt and pepper to taste

1 garlic clove, minced

1 tablespoon fat of choice

First, heat up your grill. If you are not using a grill, forget this step.

Now dice up your bacon. Maybe to 1 inch long strips/rectangles and throw them in a deep frying pan over medium-high heat.

While the bacon cooks, add your ground pork, currants, and spices to a bowl and mix together. Once the bacon is done cooking, add the cooled bacon to the mixture and mix all together.

Form into patties, however big you would like, and throw those little suckers on your hot grill. If you are not using a grill and just want to use your frying pan, pour the excess bacon fat into a jar/can to use later and add your pork burgers directly to that hot pan. They will need to cook for about 5-6 minutes/side depending how thick you made them and where you decide to cook them.

While the burgers cook on grill or pan, pull out a smaller saute pan, and add your fat of choice along with your minced garlic clove and heat up under medium-high heat.

Once the garlic smell fills the air, add your coconut milk, oranges, and green chiles to the mixture.

Add a bit of salt and pepper to the mix and stir. Turn the heat down low and let simmer for about 3-4 minutes.

Once the burgers are cooked through, top them off with the spicy orange dressing.

bacon recipe source: Juli Bauer, paleomg.com (@paleOMG), June 20, 2011

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

3916. BACON and EGG BREAKFAST ENCHILADAS

Servings: 8


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes  
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups) 
Minced green onions
sour cream

Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.

In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.

In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.

Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions. 


bacon recipe source: Molly Yeh, Food & Wine, November 2014

3913. ACKEE and BACON

Servings: 4 to 6


1/2 pound cooked ackee
1/2 pound bacon
1 small onion, diced
1 bunch scallions, diced
1 sprig thyme
1/2 teaspoon freshly pulled thyme
1 red bell pepper
1 green bell pepper
1 teaspoon garlic, chopped
1 habanero pepper, chopped
Salt and freshly ground black pepper to taste


In a frying pan fry the bacon until crisp. Heat the oil in a separate, large frying pan, add the onion, scallions, habanero pepper and garlic. Fry over low heat until the onion is translucent, then add the fresh thyme. Add the bacon and fry, stirring constantly for 3 minutes, and then the tomatoes and ackee. Toss gently so as not to break up the ackee. Sprinkle with salt and pepper before serving.


bacon recipe source: Today, NBC

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

3900. PORK CHOPS with CORN, BACON and MARSALA

Yield: Serves 4


4 fat boneless pork chops
Salt and freshly ground pepper
24 oz / 700 mL chicken stock or broth
2 ears of corn, kernels sliced off, cobs reserved and cut into 3" lengths
2 small Yukon Gold potatoes, peeled and diced into small 1/2" chunks
6 pieces bacon
3 large shallots, chopped
2 garlic cloves, minced
1 red chili pepper, seeds and veins removed, chopped
4 oz / 118 mL marsala wine
2 tsp chopped fresh sage (optional)
2 oz / 60 mL half and half
Handful parsley, chopped

Remove pork chops from fridge and season with salt and pepper about 30 minutes before cooking.

In a medium saucepan, combine stock, corn cobs, and potatoes. Bring to a boil, then reduce heat to low, cover and simmer. Check after about 8 minutes to see if potatoes are done. As soon as they are tender, strain broth into a bowl, discarding corn cobs and reserving potatoes in a separate bowl.

Meanwhile, in a large skillet, cook bacon til crisp. Remove from skillet and chop roughly.

Pour most of the fat from the skillet, reserving it in a bowl. Increase heat to medium-high. Cook pork chops, 4-5 minutes per side depending on thickness. Set aside and cover to keep warm.

Wipe out any burnt bits from skillet, and add a drizzle of bacon fat if the pan is too dry. Reduce heat to medium-low. Cook shallots, garlic and chili til softened, about 2 minutes. Pour in the marsala, scraping the bottom of the skillet to deglaze. Increase heat to medium-high again. Pour in stock, then gently stir in sage, corn and potatoes.

Simmer sauce til slightly thickened and reduced, about five minutes. Turn off heat and swirl in half and half. Add a bit more if you like a creamier sauce. Taste and season with salt and pepper.

To serve, pile some corn, bacon and potatoes on the plate along with a generous pour of sauce.  Top with a sprinkle of parsley, then place a pork chop on top with another drizzle of sauce. 


bacon recipe source: Borrowed Salt (@BorrowedSalt), October 12, 2014

3894. HABANERO-BACON MARMALADE

2 red onions, chopped
6 cloves garlic, sliced
5 slices bacon, sliced into small lardon strips

5 medium roma tomatoes, peeled and crushed

3 habanero peppers, chopped

1 cup sugar
2 cups cider vinegar
2 tablespoons olive oil

In a large sauté pan, sweat onion and garlic in 2 tablespoons olive oil, until fragrant. Add bacon, cook until crispy. Add tomato and chopped habanero. Stir in sugar and vinegar. Bring a to boil and simmer until desired thickness. 


bacon recipe source: Ray Garcia, FIG Restaurant, Santa Monica, CA; Los Angeles Magazine, June 29, 2011

3878. CORN, BEAN and CHEESE SALAD with BACON (ENSALADA MIRAFLORES)

Serves 4


3 ears choclo or other corn
1 tbsp olive oil
3 1/2 oz / 100 g bacon lardons
1 (7 oz / 200 g) can butter beans, drained and rinsed
1 large red onion, cut into 3/8-inch / 1-cm dice
4 large tomatoes, seeded and cut into 3/8-inch / 1-cm dice
1/4 rocoto chile, seeded and very finely chopped
7 oz / 200 g queso fresco or feta cheese, cut into small cubes
1 tbsp finely chopped flat-leaf parsely

For the Dressing
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
A pinch of superfine sugar
A squeeze of lime juice
Salt and freshly ground black pepper

Bring a saucepan of water to a boil over medium heat and cook the choclo until tender. Drain and plunge into iced water to cool down and then cut or break off the kernels from the cob.

Heat the olive oil in a frying pan over medium heat and saute the bacon lardons for a few minutes, until they are crisp and brown. Drain on paper towels.

Put the choclo, butter beans, onion, tomatoes, chile, and cheese in a large bowl.

Whisk all the dressing ingredients together in a small bowl or jug and pour into the bowl of salad. Gently toss everything together, trying not to break up the cheese.

Divide the salad among 4 shallow bowls and sprinkle over the bacon lardons and parsley.


bacon recipe source: Ceviche: Peruvian Kitchen, by Martin Morales (Ten Speed Press, 2013)

3871. CHARRO BEANS with BACON

serves 6


1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)

In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.

Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.


bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)

3851. SAUTEED SPRING GREENS with BACON and MUSTARD SEEDS

Servings: 4


2 ounces thick-cut bacon, finely diced
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 hot red chile, seeded and finely chopped
1 tablespoon yellow mustard seeds
1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
Salt
Freshly ground pepper
1 tablespoon white wine vinegar

In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.

Make Ahead: The cooked greens can be refrigerated overnight. 


bacon recipe source: Grace Parisi, Food & Wine, June 2013

3829. CITRUS PRAWN CEVICHE with BACON DUST

Makes: 6 as canapés or 4 as starters


200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish

Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.

To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs.


bacon recipe source: Illanique Van Aswegen, Crush Magazine (@crush_online), (Issue 47), 5th Floor Jaga House, 61 Wale Street, Cape Town, South Africa, 8001

3816. BACON and EGGS with RED CHILE and HONEY

makes 8 tacos


10 ounces bacon
5 tablespoons honey
2 tablespoons red chile powder
6 tablespoons unsalted butter
9 large eggs, whisked
8 (5 1/2-inch) soft yellow corn tortillas, for serving
Garnish: strips of roasted sweet red bell peppers or red chiles

Preheat the oven to 325ºF. Line a plate with paper towels and have ready.

In a large, heavy skillet, cook the bacon over medium heat until about three-quarters done, about 7 minutes. Add the honey and red chile powder and toss the bacon evenly to coat. Remove from the heat and strain off and reserve any excess honey and bacon grease from the pan. Transfer the bacon to a baking sheet and bake in the oven 5 minutes; remove the bacon to the prepared plate to drain.

Preheat a large, heavy skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes.

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with the bacon strips, red pepper or chile strips, salsa, and a sprinkling of cilantro. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, and top with bacon, pepper or chile strips, salsa, and a sprinkling of cilantro. Fold and eat right away. For a sweeter taco, pour any excess honey and bacon grease over the filling.


bacon recipe source: Tacos: 75 Authentic and Inspired Recipes, by Mark Miller, with Benjamin Hargett and Jane Horn (Ten Speed Press, 2009), p. 118

3806. CORN, BACON and SERRANO RAMEKINS

Servings: 12 ramekins


2 cups half and half

8 large eggs

24 ounces (4 1/2 cups) extra sweet frozen corn, defrosted (divided use)

Salt

1/2 teaspoon smoked paprika, plus more for garnish

6 strips thick sliced bacon

1 cup finely chopped white onion

2 garlic cloves, minced

3 to 4 fresh serrano chiles, finely diced (seeded if you wish)

Preheat the oven to 325 degrees. Place 12 6 ounce ramekins in a large roasting pan. Heat water for a water bath.

In a food processor or blender, add the half & half, eggs, 3 cups corn, 1 teaspoon salt, and paprika. Process until corn is finely chopped. Set aside.

Cook the bacon in a very large (12-inch) skillet over medium heat until crispy. Drain on paper towels. Once cool, crumble and divide between the ramekins.

Pour off all but 1 tablespoon bacon fat. Scoop in the onion and saute until golden brown. Add the garlic, serranos, and 1/2 teaspoon salt, saute for 1 minute until the garlic becomes aromatic. Scrape in the remaining 1 1/2 cups corn and continue cooking until mixture is hot. Evenly distribute the corn mixture between the ramekins. Pour the egg mixture over the top of the vegetables and stir to combine.

Set the roasting pan in the center of the oven and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 40 - 45 minutes or until the custard is just set in the middle. Sprinkle the tops with smoked paprika. Serve immediately or refrigerate and reheat later as described in the testing notes.

bacon recipe source: Rick Bayless/Frontera Restaurant (@Rick_Bayless)

3805. KALE TEMPURA with CANDIED BACON

1 bunch of kale

8 cups canola oil

tempura batter (recipe below or use a box mix)

1/2 cup fish sauce dressing (recipe below)

3 strips candied bacon, chopped (recipe below)

2 tablespoons chopped cilantro

2 tablespoons chopped mint

Tempura Batter

2 cups rice flour

1 egg

1 cup cold seltzer water

Dash of salt

Tempura Batter: Whisk all ingredients until they just come together.

Candied Bacon

3 strips thick cut bacon

2 tablespoons brown sugar

Candied Bacon: In a rimmed baking dish cover the strips of bacon with the brown sugar on both sides. Place in cold oven, then turn oven to 375°. Check bacon after 25 minutes, it should be done in about 25-35 minutes. The time will vary depending on the thickness of the bacon. Remove from oven and place on a parchment lined surface to cool.

Fish Sauce Dressing

1/2 cup fish sauce

1/4 cup water

2 tablespoons rice wine vinegar

6 tablespoons sugar

1 lime, juiced

1 garlic clove minced

1 Serrano chile minced (keep the seeds if you like things spicy)

Fish Sauce Dressing: Whisk all ingredients together. Stored in the fridge, this will keep for a couple of weeks.

Main recipe: Bring a pot of salted water to boil. Tear kale leaves off of the stems, and cut larger leaves in half. Boil kale in salted water for 1 minute. Strain into colander and spread out onto a sheet tray. When cool enough to handle squeeze out all of the water from the kale.

In a large bowl put fish sauce dressing, cilantro, mint, and bacon. 

Heat 8 cups of canola oil in a wide high-sided pot to 350º. Prepare your work area by having a shallow dish of dry tempura mix (about a cup) and your tempura batter in a bowl near the stove. Also have a dish with paper towel ready for your tempura pieces as they come out of the oil.

Dip the kale into the dry tempura, then dip into the tempura batter, place into the oil. It is important to try and separate the leaves as it goes in the oil to avoid clumping. Fry for a minute or two. Using a spider (or chop sticks) take kale out of oil and place into the large bowl. 

In a large serving bowl toss the kale with the fish sauce dressing, fresh herbs and bacon so all the ingredients coat it.

bacon recipe source: Mary McDonald, Pixels + Crumbs (@pixelsandcrumbs), August 5, 2014

3794. MANGALOREAN BEEF and BACON GRAVY

serves 3

1 pound beef chuck cut into 1 1/2-inch cubes

2 tablespoon ginger paste

2 tablespoon garlic paste

1 teaspoon freshly ground pepper

1 tablespoon white vinegar

Kosher salt

3 tablespoons vegetable oil (divided)

3 cloves

1 inch cinnamon stick

1 cup water

2 large onions cubed (about 3 cups)

3 small green chillies (such as Thai bird) slit lengthwise

1 tablespoon red chilli powder

¼ teaspoon turmeric powder

½ pound bacon, cut into 1-inch pieces

1 cup tomato puree

1/2 cup water

Combine meat, ginger paste, garlic paste, pepper, vinegar, and 2 teaspoons salt.

Heat 1 1/2 tablespoons oil in pressure cooker on medium high heat until shimmering. Add cloves and cinnamon and stir until fragrant, about 1 minute. Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape. Transfer beef and juices to a large bowl.

Wipe out pressure cooker, add remaining oil, and return to medium-high heat until shimmering. Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes. Add green chillis and stir until fragrant-about 2 minutes. Add red chilli and turmeric powder and stir vigorously, so as not to burn the spices and cook for 1 minute. If they tend to stick or discolor add a few drops of water. Add the bacon and stir until the bacon begins to render, about 5 minutes. Add the tomato puree and cook, stirring, until the oil is fragrant and separates from the mixture, about 5 minutes. Add water, bring to a simmer, and cook for 10 minutes. Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes. Season to taste with salt if necessary, and serve with bread or rice.

bacon recipe source: Denise D'Silva Sankhe, Serious Eats (@seriouseats), November 20, 2012

3780. SPICY CHICKEN and BACON PASTIES

Serves 4

2 rashers streaky bacon, chopped

1 large potato (about 250 grams total weight), peeled and cut into small cubes

red chile, deseeded and finely chopped

1 ready-cooked chicken breast, shredded

3 spring onion, thinly sliced, thinly sliced

375 grams pack ready-rolled puff pastry

2 tablespoons milk

Heat oven to 220ºC/400ºF. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chile and cook for a further min. Season generously with black pepper, plus salt to taste.

Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.

Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.

bacon recipe source: Good Food magazine, November 2006, BBC Good Food

3731. SHRIMP and BACON CHIMICHANGAS

serves 4-6


10 slices bacon
1 1/2 lb. fresh or frozen large shrimp (if frozen, thaw first)
1 1/2 cups Monterey jack cheese, shredded
1 avocado, peeled, pitted and sliced
1 cup red salsa
2 fresh tomatoes, chopped
2 cans green chiles, diced
6 (12-inch) flour tortillas

In a frying pan add the bacon slices and fry until crispy. Remove (keeping about two tablespoons of fat in the frying pan) and chop into roughly 1-inch long pieces.

Peel and de-vein the shrimp, then cut into 1-inch long pieces. Add to the frying pan and fry to 1-2 minutes, turning often, until they change color.

Place a tortilla on a plate. Spoon 1/6th of the cooked shrimp and bacon along the center. Top with 1/6th of the cheese, salsa, 1-2 slices of avocado, and chile to taste. Fold the tortilla up like an envelope and place seam side down on another dish.

Repeat the procedure with the rest of the ingredients.

Fry chimichangas in hot vegetable oil for 1-2 minutes per side, until dark brown in color (be careful not to burn the tortilla). Remove and place on paper towels to drain excess oil.

Serve with more salsa, sour cream and guacamole.


bacon recipe source: cookaz.com (Italian and Mexican recipes at home)

3729. BACON-CHILE RELLENOS

yields 16 servings

4 jalapeño chiles (about 3 inches long)

1/3 cup Boursin cheese with garlic and herbs

8 slices bacon, halved and cooked

1 can (8 oz) refrigerated crescent dinner rolls 

½ cup salsa, if desired

Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Bring all points of triangle to center of top; press lightly to seal. Place on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

bacon recipe courtesy of: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

3700. HUEVOS RANCHEROS with BACON TORTILLAS

For the salsa:
5 vine-ripened tomatoes (about 2 pounds)

2 to 3 serrano chile peppers
1/2 white onion, chopped
1 clove garlic, chopped
Kosher salt
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
 

For the tortillas:
6 slices bacon
1 cup masa harina (instant corn flour)
Kosher salt
1 tablespoon vegetable oil
 

For the eggs:
2 tablespoons vegetable oil
4 large eggs
Kosher salt
1/4 cup crumbled Cotija cheese or queso fresco
2 tablespoons chopped fresh cilantro

 

Make the salsa: Preheat the broiler. Spread the tomatoes and serrano peppers on a foil-lined baking sheet and broil, turning occasionally, until charred, 10 to 15 minutes. Wrap in the foil and set aside, about 10 minutes. Rub off the charred skins; remove the pepper stems. Pulse the tomatoes, peppers, onion, garlic and 1/2 teaspoon salt in a food processor until chunky.

Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Carefully add the tomato mixture and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the cilantro and season with salt. Transfer the salsa to a bowl and cover to keep warm; wipe out the skillet.

Prepare the tortillas: Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels, reserving the drippings in the skillet. Finely chop the bacon. Combine all but about 1 tablespoon bacon, the masa harina and a pinch of salt in a medium bowl. Stir in 3/4 cup warm water and knead in the bowl until the dough is soft and pliable, about 2 minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch disks.

Cook the tortillas: Heat the vegetable oil in the cast-iron skillet over medium-high heat. Add the tortillas and cook until golden brown on the bottoms, 3 to 4 minutes; flip and cook until golden on the other side, 3 more minutes. Flip again and cook until the tortillas are browned and cooked through, about 1 more minute. Wrap in foil to keep warm.

Make the eggs: Add the vegetable oil to the bacon drippings in the nonstick skillet and set over medium-high heat. Add the eggs, season with salt and fry until the whites are set, 3 to 5 minutes.

Spoon some of the prepared salsa onto 4 plates. Place a tortilla on each plate and top with a fried egg. Top with a little more salsa, then sprinkle with the cheese, cilantro and the reserved bacon.

bacon recipe source: Food Network Kitchen/Food Network Magazine