3775. BUTTERNUT with BACON, TOMATILLO and CHIPOTLE (CALABAZA ENCHIPOTLADA)

Servings: 2 to 3 as a main course, 4 to 6 as a salad

3 garlic cloves, unpeeled

4 medium (about 8 ounces) tomatillos, husked, rinsed and cut in half across the equator

1 to 2 canned chipotle chiles en adobo

½ of a small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 3 cups of chunks)

2 to 4 ounces (2 to 4 thick strips) bacon, cut crosswise into 1/2-inch pieces

Salt

About 1 tablespoon grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan

Set a large (10-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.

In a blender, combine the garlic, tomatillos, chipotles and 1 cup water. Blend to a coarse puree.

Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 minutes. Meanwhile, in a large (10-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 15 minutes. Taste and season with salt (it will need only about ¼ teaspoon because of the bacon’s saltiness). Scrape into a serving bowl and finish with a generous sprinkling of the queso.

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

3755. GRILLED FINGERLING-POTATO SALAD with CHIPOTLE BACON VINAIGRETTE

12 to 14 small fingerling potatoes

4 slices bacon

1 large red onion, peeled and sliced in rounds

5 tablespoons extra-virgin olive oil

1 tablespoon rendered bacon fat

4 tablespoons red-wine vinegar

1 chipotle chile en adobo, or to taste, mashed and minced

Kosher salt and freshly ground black pepper to taste

Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)

Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.

Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.

Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.

For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

bacon recipe source: Sam Sifton, The New York Times/Cooking (@nytfood)

3663. BACON-CHIPOTLE POTATO CROQUETTES

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

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


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

3539. BACON-WRAPPED SHRIMP with CHIPOTLE BARBECUE SAUCE

yields six servings

 

 

20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
1/2 cup barbecue sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon dijon mustard
3 tablespoons chopped chipotles in adobo sauce
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Freshly ground pepper

Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.

Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.

Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.

Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

bacon recipe source: Guy Fieri, Food Network Magazine, Food Network

3460. SPICY PULLED CHICKEN SLIDERS with BACON-QUESO GUACAMOLE

yields 8-10 servings


1 medium yellow onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
2 chipotle peppers canned in adobo, finely chopped
½ cup ketchup
1 lime, juiced
2 tablespoons honey
18 ounces beer
4 boneless skinless chicken breasts
36 slider buns

bacon-queso guacamole (recipe below)

 

Heat two tablespoons olive oil in a dutch oven (or large saucepan with a lid) over medium heat. When hot, add the minced onions and garlic and sauté for 3-4 minutes until the onions become translucent. Add the chipotles, ketchup, lime juice, honey and beer. Bring the mixture to a boil and then add the chicken breasts. Lower the heat to a simmer, cover and cook for 20 minutes.

Remove the chicken breasts from the cooking liquid and allow them to cool slightly. When cool enough to handle, shred the chicken using two forks.

Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slightly. This should take about 15 minutes.

When your sauce has reduced, mix in the shredded chicken and cook for 3-5 minutes until heated through. Spoon your spicy pulled chicken onto slider rolls and top with bacon-queso guacamole and serve immediately.

Bacon-Queso Guacamole (yields 8 servings)

3 avocados

1½ limes, juiced

1 clove garlic, minced

¼ cup red onion, minced

4 slices cooked thick-cut bacon, crumbled

½ cup crumbled queso fresco

3 tablespoons freshly chopped cilantro

salt

fresh ground pepper

Slice the avocados in half and remove the pits. Score each avocado half with a knife and spoon the avocado out of its skin into a mixing bowl. Squeeze lime juice over the avocado and mash it with a fork. Mix in the minced garlic, red onion, bacon, queso fresco and cilantro and season with salt and fresh ground pepper to taste. Cover tightly with plastic wrap until ready to use.

bacon recipe source: Serena Wolf (@serenagwolf), Domesticate Me, September 6, 2013

3424. QUESO BLANCO BACON BURGERS with WATERMELON and TOMATO SALSA FRESCA

makes six burgers

1 seeded serrano chile, minced
1 clove garlic, minced
1/2 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup diced watermelon
1/2 cup diced, seeded tomato
1/4 cup diced red onion
1/4 cup minced cilantro
6 slices bacon, diced
2 lbs ground chuck
4 oz. queso blanco (or Monterey Jack) cheese, grated
1/4 cup minced cilantro
2 cloves garlic, minced
1-2 minced chipotle chili peppers in adobo sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil, for brushing grill rack
8 oz. queso blanco (or Monterey Jack) cheese, grated
6 bakery hamburger buns, split
6 leaves Bibb or Boston lettuce

Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill with a cover.
Combine chile, garlic, lime zest, lime juice, sugar, and salt in a medium non-reactive bowl and mix well. Stir in watermelon, tomato, onion, and cilantro. Cover and refrigerate while preparing burgers.

Place bacon in a large, heavy non-stick fire-proof skillet on the grill; cook until crisp. Reserving dripping, use slotted spoon to transfer bacon pieces to paper towels. Place ground chuck, cheese, cilantro, garlic, chipotle pepper, salt, black pepper, and bacon pieces in a large bowl; drizzle with 2 Tablespoons reserved bacon drippings. Mix lightly, handling as little as possible. Shape into 6 patties to fit buns.

When grill is ready, brush grill rack with oil. Place patties on the rack and cover. Cook, turning once, until done to preference; about 5-7 minutes per side for medium. Sprinkle cheese on patties during last 3 minutes of grilling. Place buns, cut side down, around outer edges of grill during last 2 minutes of grilling.

To assemble burgers, place lettuce on buns, top with equally divided salsa fresca, followed by patties. Add bun tops and serve.


bacon recipe source: Sutter Home Family Vineyards, 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

3375. SMOKY PAPRIKA SOFT-SHELL CRAB SANDWICH with BACON and CHIPOTLE REMOULADE

makes two servings


2 soft-shell crabs cleaned, rinsed and pat dry
1 teaspoon smoky paprika
1 teaspoon garlic powder
1/4 cup flour
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1/2 lemon
4 slices fried thick cut smoked bacon
2 Portuguese rolls
4 slices tomato
4 romaine lettuce leaves
Salt & pepper

Chipotle Remoulade
1 chipotle pepper in adobo sauce
3 tablespoons mayonnaise
1 garlic clove
1 teaspoon fresh lemon juice
2 tablespoons cilantro leaves, stemmed

Season both sides of soft-shell crabs with a pinch of salt and pepper. Combine flour, paprika, garlic powder, pinch of salt in a bowl and fold. Place crabs one at a time in mixture to lightly dust. Use a skillet large enough to hold both crabs, placing skillet over medium high heat adding butter and oil allowing to melt, about 2 minutes. Place crabs in skillet with juice of 1/2 lemon and sauté on each side for 4-minutes per side only turning once (sauté longer if large crabs). To make chipotle remoulade combine all ingredients in a blender and puree until smooth (add more chipotle peppers and adobo sauce if you like it hot). Serve soft-shell crab on Portuguese roll or roll of choice with chipotle remoulade and two slices of bacon. Add lettuce and sliced tomato (optional)


bacon recipe source: Michael Van Horn (The Social Chef), September 13, 2013

3312. BREAKFAST TORTA with BACON, EGGS and CHIPOTLE GUACAMOLE

serves four


4 Mexican rolls (telera or bolillo)

1 (16-ounce) can refried pinto beans

1/2 pound thick-cut bacon 

8 eggs  

2 avocados 

1 tablespoon fresh juice from about 1 lime 

Handful fresh cilantro leaves, chopped 

1/2 white onion, chopped (about 1/2 cup) 

1 garlic clove, minced (about 1 teaspoon) 

1 chipotle chile en adobo  

2 ounces queso fresco, crumbled 

 

Preheat oven to 400°F. Wrap rolls in aluminum foil and place in the oven to warm.

 

Heat refried beans in a small saucepan over medium-low, stirring occasionally to keep from sticking on the bottom. Alternatively, heat in the microwave on medium heat, stirring every 30 seconds until hot. Taste and season with a pinch of salt if necessary.

 

Cook bacon in a large non-stick skillet over medium heat, flipping occasionally, until crisp. Remove slices with tongs and drain on paper towels. Add 1/2 tablespoon bacon fat to refried beans and stir well. Drain fat remaining fat into a bowl and set aside.

 

Crack 4 eggs into large bowl, season with a pinch of salt, and whisk until combined. Heat 1 tablespoon of reserved bacon fat in the now-empty skillet over medium heat until shimmering, then add the whisked eggs. Tilt the pan so eggs evenly coat the bottom, and cook until set and just starting to brown on the bottom, about 1 minute. Use a spatula to fold the eggs like an omelet, and continue cooking until lightly browned. Flip and brown on the other side. Transfer the cooked eggs to a plate. Repeat process with more bacon fat and remaining eggs. Cut both sheets of egg in half, to make four sheets.

 

Cut avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with the back back of a fork. Stir in lime juice, cilantro, onion, garlic, and chipotle. Season to taste with salt.

 

When warm, remove rolls from the oven and discard aluminum foil. Cut each in half horizontally, and use your fingers to remove some of the excess interior of the rolls. For the bottom halves, smear the cut-side with a few tablespoons of refried beans and add a sheet of egg and 2 slices of bacon. For the top halves, smear the cut-side with a few tablespoons of the guacamole and sprinkle queso fresco. Place the top halves on the bottom halves. Slice vertically crosswise and serve immediately.

 

 

bacon recipe source: Nick Kindelsperger (@nickdk), "Dinner Tonight," Serious Eats, March 17, 2014

3290. SMOKY CHIPOTLE and BACON GUACAMOLE

makes two cups 


3 ripe Hass avocados 
8 ounces bacon, cooked and crumbled 
2 canned chipotle peppers, dried and diced 
1/4 cup finely diced white onion 
1 lime, juiced 
Kosher salt 
1/4 cup chopped cilantro 

Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the bacon, chipotle, onion, jalapeño, lime juice, salt and cilantro. Serve with tortilla chips.


bacon recipe source: Emily Farris, for Food & Wine

3262. CHIPOTLE MACARONI and CHEESE with BACON

2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional)
4 pieces of cooked bacon, chopped
1 tablespoon of butter
 
Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.

In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.


bacon recipe source: Lisa, Homesick Texan, February 24, 2010

3245. BACON-WRAPPED SHRIMP with CHUNKY TOMATILLO SALSA and TOMATO VINAIGRETTE

serves four


Tomatillo salsa:
6 tomatillos, husked, rinsed, and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapeños, cut in circles
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
Juice of 3 limes
2 tablespoons canola oil
sea salt and freshly ground black pepper

Tomato vinaigrette:
1 ripe tomato, halved, seeds squeezed out
1 canned chipotle pepper in adobo
1 garlic clove
Zest and juice of 1 lime
1 tablespoon sherry vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
2 tablespoons canola oil

Shrimp:
20 large shrimp (about 2 pounds), peeled and deveined, tails on
10 bacon slices, halved
Extra-virgin olive oil
2 green onions, thinly sliced on the diagonal, for garnish
Chopped fresh cilantro, for garnish

For the tomatillo salsa, toss the tomatillos, avocados, jalapeños, cilantro, and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt and black pepper. Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy. Cover and refrigerate while you prepare everything else.

Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.

Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp. Garnish with green onion and cilantro leaves.


bacon recipe source: Tyler Florence.com, October 9, 2009

3240. EGG and BACON TORTA

serves six


1 dozen large eggs

1/3 cup heavy cream
10 pieces crispy bacon
1 7.5-ounce can chipotles en adobo
1 15-ounce can black beans
6 ciabatta rolls, sliced in half
2 tablespoons butter
3/4 cup shredded Chihuahua cheese
1 1/2 avocados, peeled, pit discarded, thinly sliced

chipotle salsa

Preheat the oven to 350 degrees.

Whisk the eggs with the heavy cream until well combined. Set aside.

Puree the chipotles and the adobo sauce in a food processor until smooth. Scrape into a re-sealable container. Without cleaning the container, puree the black beans until smooth.

Spread a thin layer of the chipotle puree over the bottom of each of the rolls. Top with a layer of black beans divided up equally between the tortas. Add a layer of bacon on top (1 1/2 slices on each roll).

Melt the butter in a 10-inch skillet set over medium heat. Pour in the egg mixture and gently scrape the sides and bottom of the pan. Once the eggs have formed soft curds, remove the pan from the heat and finish cooking the eggs until just set. Divide the eggs between the tortas. Sprinkle on the Chihuahua cheese and cover with the top of the roll. Wrap each torta in aluminium foil and place in the oven. Bake for 10 to 12 minutes or until the cheese has melted and the ciabatta is warm.  Unwrap the tortas, remove the top and place slices of avocado over the filling.  Replace the top and serve immediately with a side of chipotle salsa.


bacon recipe source: Rick Bayless.com: Rick Bayless & Frontera News

3199. QUESO FUNDIDO with BACON and CHIPOTLES

serves 4 appetizer-sized portions or 2 entree-sized portions



4 ounces sliced bacon 

1 teaspoon olive oil

1 small onion, finely chopped 

1 to 2 chipotle chilies in adobo sauce, chopped
8 ounces Monterey Jack cheese, grated 

4 corn tortillas

1 teaspoon dried oregano 



Preheat oven to 350 degrees. In a pan over medium heat, fry the bacon until crisp. Transfer the bacon to a plate lined with paper towels and drain the grease from the pan. Add the olive oil to the pan. Then add the onion and cook, stirring it until browned. This will take about 5 minutes. Add the chipotle chilies and stir to combine. Place the cheese in a gratin dish and crumble in the bacon. Stir in the onion and chipotle mixture. Lightly brush the tortillas with water, wrap them in foil, and place them in the oven to warm. At the same time, place the gratin dish in the oven and heat until the cheese is melted, about 5-7 minutes. Remove from the oven and garnish with oregano. Serve immediately with the warmed tortillas.


bacon recipe courtesy of: Linda, At Our Table, January 21, 2005

3001. CHIPOTLE SWEET POTATO, BLACK BEAN and BACON TACOS

serves four


8 oz. smoked bacon, diced

2 organic sweet potatoes, peeled & diced (approx 1 1/2 lbs)

1 red onion, diced

1 can organic black beans, drained & rinsed

chipotle peppers in adobo sauce

3 cloves garlic, minced

3 limes

handful of fresh cilantro

1/2 cup drained Greek yogurt

1 tablespoon honey

cinnamon, to taste

smoked paprika, to taste

cumin, to taste

Kosher salt, to taste

black pepper, to taste

8 corn or flour tortillas

 

Preheat oven to 400°. Add the bacon to a cold skillet, heat to medium high and cook until crisp. Transfer bacon to paper towels to drain, reserving 2 tablespoons bacon fat in the skillet. Save the rest of the bacon fat for the next step.

 

In a large bowl, toss the diced sweet potatoes with chopped chipotle peppers, 2 tablespoons bacon fat, the juice of one lime, and plenty of cumin, smoked paprika and cinnamon, about a teaspoon.

 

Spread the diced potatoes in a roasting pan or baking sheet, lined with parchment paper for the least amount of mess or sticking. If you don't have parchment paper, spray lightly with non-stick cooking oil. Sprinkle with a little kosher salt and black pepper. Roast at 400° until fork tender, about 30 minutes.

 

In the skillet should be about 2 tablespoons reserved bacon fat. Add the diced red onions, turn down the heat to low, and allow these to caramelize while the sweet potatoes roast. Stir occasionally  making sure they aren't sticking to the skillet.

Make the yogurt sauce. To the Greek yogurt, add a spoonful of adobo sauce, one clove of garlic (minced), the juice and zest of one  lime, and salt and pepper to taste. Add honey to finish sauce.

To the onions, add a couple teaspoons of minced garlic. Season the onions with a pinch of kosher salt, a little cumin, smoked paprika and cinnamon.

Stir in the black beans and allow them to warm up. Season with a little salt and pepper. 

Warm up tortillas in a small dry skillet or in the microwave.

Add bacon to sweet potatoes and gently toss.

Scoop some black beans into a warmed tortilla. Follow with a good portion of roasted sweet potatoes and crispy bacon. Finish with a dollop of yogurt sauce and a few sprigs of cilantro. Serve with extra lime wedges for garnish.


bacon recipe courtesy of: Angela Davis, The Kitchenista Diaries, February 26, 2013

2747. YELLOWTAIL TARTAR with BACON and TANGERINE DRESSING

yields four servings


Bacon and Tangerine Dressing:
3 tangerines, zested and juiced
1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil
1 teaspoon whole-grain mustard

Crostini:
2 tablespoons fennel seeds
1 baguette, sliced into 1/4-inch-thick slices
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Yellowtail Tartar:
1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped
2 tablespoons capers
1 tablespoon red wine vinegar
1 1/2 teaspoons whole-grain mustard
1 teaspoon chipotle puree
3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped
1 shallot, brunoised
1/2 lemon, juiced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Bull's blood, for garnish
Chervil, for garnish

Special Equipment: 2 1/2-inch ring mold

Note: Bull's blood is a variety of heirloom beet, typically grown and used for its dark purple leaves.

For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.

Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.

For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.

For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.

Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.


bacon recipe courtesy of: Bobby Flay, "Worst to First: The Final Battle," Worst Cookes in America, Food Network

2565. SHRIMP, BACON and CHIPOTLE PEPPER TACOS

makes six servings


2 lbs. large cooked shrimp, peeled and deveined with tails removed
1 (12 oz.) package bacon, cut into small pieces
1/2 onion, diced
3 chipotle peppers in adobo sauce, minced
12 corn tortillas (or flour)
1 cup fresh cilantro, chopped
juice of one lime
2 avocados, diced (optional)
Monterey jack cheese (optional)

 In a large skillet cook bacon over medium high heat until evenly browned. Drain the bacon fat from the skillet. Add diced onions and stir fry for 5 minutes or until the onions are tender. Add shrimp and diced chipotle peppers. Cook 4 minutes or until heated through.

Heat tortillas in a skillet over medium high heat for 10 seconds. Turn over and heat for another 5-10 seconds. Fill heated tortillas with shrimp mixture top with cilantro, lime juice, avocado and cheese.


bacon recipe courtesy of: Bobby, BlogChef.net, August 11, 2009

2559. BEER-MOPPED RIB-EYE STEAKS with BACON, ONIONS and GARLIC

makes four servings 

Beer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed
2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth.

For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat.

Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest.

To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.


bacon recipe courtesy of:  Robert Del Grande, RDG Bar Annie, 1800 Post Oak Boulevard, Houston, Texas 77056-3962 | John Griffin, SavorSA, San Antonio, Texas, October 11, 2010

2553. TOFU, KIMCHI and BACON TACOS

makes 8 tacos, to serve 3 or 4


8 ounces firm or extra-firm tofu
8 ounces napa cabbage kimchi, drained and cut into 1/2-inch-wide strips (about 1 packed cup)
About 1/2 teaspoon sugar
About 1/2 teaspoon smoked paprika o ground chipotle chile, and/or 1 1/2 teaspoons Korean red pepper powder (gochu garu)
4 to 5 ounces bacon, cut crosswise into 1/3-inch-wide strips
1/2 small yellow onion, sliced
2 cloves garlic, finely chopped (crush a smidgen for the kimchi sour cream below)
1 extra large jalapeño chile, halved lengthwise and cut into 1/8-inch-thick rings
1 to 2 tablespoons kimchi pickling liquid (save from draining kimchi)
1/2 teaspoon sesame oil, optional
8 corn tortillas
2 tablespoons coarsely chopped cilantro
1 small ripe avocado, seeded and cut into wedges
1 batch of kimchi sour cream (recipe below)
1 or 2 limes, cut into wedges

Kimchi Sour Cream
1 1/2 teaspoons mature (stinky) kimchi juice
2 pinches sea salt
2 pinches sugar
Smidgen of crushed garlic
1 teaspoon unseasoned rice vinegar
1 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise
 
To make the kimchi sour cream, stir together the kimchi juice, salt, sugar, garlic, fish sauce, vinegar, sour cream, and mayonnaise. Let sit for 5 minutes then taste and adjust the flavor. Cover until you are ready to serve. Makes about 1/4 cup. 

Tofu, Kimchi and Bacon Tacos
Cut the tofu into thin little matchbooks, each one about 1/3 inch thick, 3/4 inch wide and the length of the first two joints of your index finger. Set on several layers of paper towel or a non-terry dishcloth to drain for about 15 minutes.

Season the kimchi with the sugar and paprika or chile  powder. Aim to balance and brighten the flavor, as well as inject a bit of heat. You can combine them all, if they’re available. Set aside.

In a 10-inch nonstick skillet over medium-high heat, cook the bacon. Scatter it in, spreading the pieces out flat. After 1 minute, when some of the fat has rendered, start stir-frying. When the bacon is gently sizzling all over and has browned a bit (but not crisp), transfer to a plate, leaving the fat behind.

Remove all but 2 tablespoons of the fat (reserve any extra or add some oil if you need to). Reheat the skillet over medium-high heat. Blot the tofu one last time, then add the pieces to the skillet. Pan-fry them for 3 to 4 minutes, turning midway, until golden. They won’t be totally crisp but have some character. Add to the plate with the bacon.

Add 1 or 2 tablespoons of reserved bacon fat (or oil) to the skillet, then cook the onion until soft and a little brown, about 3 minutes. Add the garlic and jalapeno chile, and cook until no longer raw smelling.

Add the kimchi and cook to warm through. Return the tofu and bacon to the pan and combine and heat through. Splash in the kimchi pickling liquid to flavor and moisten. Cook for a final minute, stirring, until the tofu has turned orange-red. Remove from the heat. Taste and adjust the seasonings with extra sugar or salt. Drizzle with sesame oil, if using. Set aside or cover with an inverted bowl, if you want to keep warm. The mixture can easily be reheated until hot or eaten warm.

Reheat the tortillas in a skillet, microwave oven, or atop a gas burner. To serve, distribute the tofu mixture among the tortillas. Add the avocado, drizzle on some of the kimchi sour cream and top with a sprinkle of cilantro. Squeeze on some lime juice for a tart note. (Or, serve the tofu mixture, tortillas and garnishes in separate containers and have guests help themselves.)


bacon recipe courtesy of: Andrea Nguyen, Viet World Kitchen, May 3, 2012

2547. BELGIAN FRIES with BACON DUST and CHIPOTLE MAYO DIPPING SAUCE

3-4 cups vegetable oil, for frying
2 lb. potatoes, peeled, rinsed and dried
1 lb. bacon
1/2 cup mayonnaise
1 chipotle pepper, chopped
2 drops Tabasco sauce
1/2 teaspoon cumin

For the french fries: Pour enough oil into a deep fryer or deep sauce pan to reach at least halfway up the sides of the pan,but not more than three-quarters of the way up. Heat the oil to 325 degrees. 

Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time. 

When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored, but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them. 

For the second frying: Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with bacon dust and serve with the chipotle mayo dipping sauce and/or ketchup. 

For the Bacon Dust: Preheat oven to 350 degrees. Line a tray with parchment paper, then line each slice of bacon on tray and bake for 15-20 minutes until crisp and dry. 

Transfer to a paper towel-lined plate and allow to cool. Crumble and put in the food processor and pulverize into a fine consistency. 

Put fries, in batches, in paper bag with portions of the bacon dust and shake to coat. 

For the Chipotle Mayo: Combine mayo, chipotle pepper, Tabasco, cumin & adobe sauce, or if you can the chipotle peppers already in a can in the Mexican food section of your grocery store, you can use that. 

bacon recipe courtesy of: Mary Beam, Westbrook, Maine, for Just a Pinch Recipe Club

2475. SWEET CHIPOTLE CHILI CON CARNE with BACON

serves six


3 dried red chiles
1 cup pitted prunes
boiling water
4 slices thick-cut bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 teaspoon paprika
2 pounds ground beef
2 chipotle peppers in adobo sauce, chopped
3 tablespoons tomato paste
1 (28 ounce) can crushed roasted tomatoes

Place red chiles and prunes in a bowl and cover with boiling water. Soak for 15 minutes, then reserve 1/3 cup of liquid and drain. Reserve.

Cook bacon in a skillet over medium heat for about 7 minutes, then remove from pan and add onion, garlic, and paprika to skillet. Cook for another 8 minutes. Then add ground beef to skillet with onions and cook for another 5 minutes, until browned.

In a blender or food processor, process the soaked chiles and prunes. Add chipotle peppers, tomato paste and the 1/3 cup liquid from soaking the chiles, and pulse to combine. Add the mixture to the beef and onions.

Add remaining ingredients, along with the reserved bacon, and bring to a boil. Simmer over low heat for at least 20 minutes, then serve.


bacon recipe courtesy of: "ChefLuigi" of North Carolina, for Man Tested Recipes, Reader's Digest Association Limited, 413 Pine Street, Suite 500, Seattle, Washington 98101, May 11, 2011