3992. BACON HALLOUMI ROLLS with SAGE GREEN BEANS

serves 2


200g halloumi cheese

200g streaky bacon

2 tbsp fresh chives, chopped

200g green beans, ends chopped off

1 1/2 tbsp flaked almonds

2 leaves fresh sage

1 clove garlic, peeled and cut in half

butter (from your pantry)

salt and pepper (from your pantry)

Heat oven to 200ºC (400ºF).

Cut the halloumi into sticks – about 1.5 cm wide. Lay the bacon slices out on a board and scatter with chopped chives and freshly ground black pepper. Roll the bacon around the halloumi in a spiral to cover the halloumi stick. Place the halloumi rolls on a baking sheet and bake for 15 minutes until the bacon browns and begins to crisp.

Bring a saucepan of lightly salted water to the boil. Add beans and cook for 2 minutes. Once cooked, drain in a colander and rinse under cold water. Set aside.

Place a small pan on high heat and dry toast the almonds until lightly browned - about a minute. Toss often to make sure they don’t burn.

Put a frying pan on medium to high heat. Add a few knobs of butter. When the butter has melted, add whole sage leaves and garlic and cook for about a minute. Now add the beans to the frying pan and mix through with the butter sauce. Scatter with the toasted almonds.

To serve, divide the beans between the plates and place halloumi rolls on top.

bacon recipe source: DailyDish (@DailyDishForYou), 13 Garnet Park, 6 Drill Avenue, Montague Gardens, Western Cape, South Africa, 7441

3925. MAPLE BACON WRAPPED ANDOUILLE BITES

Serves: 30


1 lb andouille sausage
1 lb thin sliced maple flavored bacon
1 ½ cups dark brown sugar, packed
3 Tbs stone ground mustard
3 Tbs sherry vinegar, or any type of wine vinegar
¼ C maple syrup
2 tsp rice wine vinegar
2 tsp black pepper
Garnish: black cracked pepper, parsley or chives

Preheat oven to 375. Line baking sheet with aluminum foil and top with baking rack that has been lightly sprayed with non-stick spray (the Aluminum foil and spray are a MUST – this is a messy recipe).

Cut the Andouille sausage down the middle lengthwise. Then cut each half into 1 inch pieces. Cut the 1 lb of bacon into 3rds. Wrap one bacon around each piece of sausage and secure with a toothpick. Set these aside while you make the glaze.

In a small saucepan, combine all the other ingredients (except the garnish). Heat over low heat and stir constantly until sugar is dissolved. Keep sauced warmed on stove top. Set aside ¼ cup of the glaze for the final glaze application.

Brush each bacon wrapped sausage with the glaze and set on the baking sheet/rack. Bake for a total of 40 minutes, remove the pan from the oven every 15 minutes and baste with the glaze. On removing from the oven, use a spoon and drizzle a small amount of the glaze that you set aside onto each bacon wrapped sausage bite. (don’t use the basting brush you had already been using as it has probably touched the raw bacon you started out with and this application will not be going back in the oven). Serve immediately.


bacon recipe source: Wendi Spraker, Loaves and Dishes (@loavesanddishes), January 4, 2015

3921. HAKE with BACON-ROASTED LEEKS and MUSHROOMS

serves 4


6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish

Preheat the oven to 425ºF.

Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.

Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired. 


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3919. BUTTER LETTUCE SALAD with HAZELNUTS and BACON BITS

Yield: 2 servings for lunch or 4 servings as a side



1 tablespoon white balsamic vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh chives

Kosher salt and freshly ground black pepper

1 head butter lettuce, separated into leaves

2 thin slices bacon, cooked until crisp and broken into bite-size pieces

2 hard-boiled eggs, halved and lightly salted and peppered

1/4 cup toasted hazelnuts, roughly chopped

1 1/2 ounces Roquefort or other blue cheese, crumbled


Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.



Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.




bacon recipe source: Valerie Bertinelli

, "Best Girls' Night In," Valerie's Home Cooking; adapted from One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond by Valerie Bertinelli (Rodale, 2012).

3882. HERBED GRUYERE SCALLOPED POTATOES and BACON AU GRATIN

Serves: 8


2 pounds russet potatoes (about 4 medium potatoes)
6-8 slices of bacon, cooked and chopped
2 1/2 cups grated Gruyere cheese (about 8 ounces)
1 tablespoon butter, cut into 8 cubes


Spiced Cream
3 cups heavy cream
1 large onion, thinly sliced
3 bay leaves
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped (or 2 tsp dried)
1 tablespoon chopped fresh chives ( or tsp dried)
1 1/2 teaspoons fresh thyme (or ½ tsp. dried)
¼ teaspoons cayenne pepper
¼ teaspoons ground nutmeg
½ teaspoons salt
½ teaspoons pepper

Preheat oven to 400 degrees F.

Add the "Spiced Cream" ingredients to a saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9x13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl.

Spoon just enough of the herbed cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining herbed cream over the potatoes and gently toss to coat.

Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Lightly season the layer of potatoes with freshly cracked salt and pepper (in addition to salt and pepper listed in ingredients). Layer 1 cup of the cheese, 1/2 of the bacon then top with 1/3 of remaining cream. Repeat layers.

Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter.

Cover the casserole with aluminum foil and bake for one hour. Remove from the oven, sprinkle with remaining cheese then continue to bake, uncovered for an additional 10 minutes. Test the potatoes to make sure they are tender. Continue to cook if necessary (will depend on how thin you cut your potatoes). When potatoes are done, broil until golden brown. 


bacon recipe source: Jen, Carlsbad Cravings (@carlsbadcravings), June 13, 2014

3867. CURRIED SPLIT PEA SOUP with FRIED PANEER and BACON

Serves: 6


5 pieces thick cut bacon, chopped into 1 inch pieces
1½ yellow onions, chopped
3 garlic cloves, chopped
pinch of red pepper flakes
1½ cups green split peas
5-6 cups vegetable broth
½ cup coconut milk
1 tablespoon curry powder
1 tablespoons olive oil
6 ounces paneer, cut into 1-2 inch pieces
Kosher salt
chopped chives for garnish

In a heavy bottomed pot, cook bacon until it's nicely browned and fat has rendered. Remove bacon bits from pot and transfer to paper-towel lined plate. Set aside.

Add onion, garlic, and red pepper flakes to bacon fat. Cook until translucent, then stir in split peas. Mix to coat, then add 5 cups vegetable broth.

Bring mixture to a boil, reduce heat, and cover. Cook for 30-50 minutes, until split peas are tender. Remove from heat. Add in coconut milk and curry powder.

Using a food processor or immersion blender, puree soup until completely smooth. Add additional vegetable broth if soup is too thick.

In a small skillet, heat olive oil over medium heat. Add paneer cubes and salt generously. Cook until browned (they'll start to pop) and then flip to other side. Brown on remaining side.

Serve soup with fried paneer, bacon bits, and chives on top.


bacon recipe source: Vicky Cassidy, Things I Made Today, October 21, 2014

3849. SRIRACHA DEVILED EGGS with CRUMBLED BACON

Makes 12, ½ egg servings


½ dozen large eggs
3-4 tablespoons mayonnaise
½ tablespoon Sriracha sauce
1⁄4 cup chopped chives
1 teaspoons curry powder
2 strips bacon, cooked and crumbled

In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Plunge the eggs into a bowl of ice water to cool Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell.

Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.

Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth.

Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.

Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.


bacon recipe source: Amanda Frederickson, La Crema Winery (@LaCremaWines), 235 Healdsburg Ave, Healdsburg, CA 95448

3841. BACON and EGG DIP

4 to 6 servings



6 hard-boiled eggs, peeled, whites and yolks separated

2 tablespoons real mayonnaise, plus more if needed

2 tablespoons dill pickle relish

1 tablespoon Dijon mustard

1 tablespoon minced shallots

1 tablespoon cider vinegar, plus more if needed

2 teaspoons finely shaved chives

1 teaspoon chopped fresh dill

1/4 cup liquid bacon fat (warm slightly if solid)

Salt and freshly cracked black pepper

Assorted crudité such as baby carrots, fennel, celery and cherry tomatoes, for serving



Chop the egg whites and yolks separately and put them in separate bowls.



Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.



Serve with assorted crudité for dipping.


bacon recipe source: Geoffrey Zakarian, "Summer Celebration," The Kitchen, Food Network

3840. WAFFLED POTATO KUGEL with BACON

Yields 12


12 ounces bacon
4 medium Russet potatoes
Juice of 1/2 a lemon
6 eggs
1 medium yellow onion, cut into chunks
3/4 cup all-purpose flour (or matzoh meal--I haven't tried that, though)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for waffle iron
Sour cream, for serving
Chives, scallions, or sautéed yellow onions, for serving

Cut the bacon into 1/2-inch pieces and fry in a large skillet over medium-high heat, until cooked to your liking. Drain, reserve the fat for greasing the waffle iron, and set aside.

Peel the potatoes and cut into large chunks, then immediately submerge in cold water to keep them from oxidizing (turning dark).

In a large bowl, whisk together the eggs and set aside.

In a food processor, pulse the onion chunks until finely chopped. Stir into the eggs.

Drain the potatoes and use the same food processor bowl to process the potatoes in batches (2 should be sufficient, depending on the size of your processor). Scrape down the sides of the bowl, add some lemon juice (half of it, if you're working in two batches), and process again until finely pureed. Transfer to a strainer placed over a bowl and press to squeeze as much moisture out as possible. If you have a cheesecloth, line the strainer with it, and once all the potatoes are processed, squeeze out as much moisture as you can.

Add the potatoes to the egg mixture, followed by the flour, salt, pepper, and most of the bacon pieces (reserve a little for topping, if you'd like). Stir until well combined.

Preheat a waffle iron and grease with the bacon grease you reserved earlier (or vegetable oil). Drop a 1/4 cup of kugel batter (this may depend on the size of your waffle iron, so experiment to find what works best) onto each grid. Cooking them will take longer than typical waffles—just watch for when there's less steam escaping the sides of the waffle iron. This yielded 12-13 waffles on my big Belgian waffle iron, so the recipe will feed 6-4 people, depending on how hungry they are.

Serve immediately topped with sour cream and/or crispy bacon bits and/or chives and/or scallions and/or sautéed yellow onion.


bacon recipe source: Danguole Lekaviciute (@Danguole_L), 10th Kitchen, March 23, 2015

3832. PAN FRIED MONKFISH with BACON, SWEETCORN and PEAS

Serves: 6


900g skinned, boned monkfish or any other firm white fish, cut into large pieces

Flour for dusting

4 tablespoons extra virgin olive oil

3 rashers rindless bacon, diced 2cm

4 shallots, thinly sliced

75ml dry white wine

1 cup sweetcorn kernels (you'll need one large cob if using fresh; frozen corn is also fine), blanched in boiling water for 3 minutes

1 cup peas

Zest and juice of 1 lemon

100ml cream

1 tablespoon chopped chives

Put a large frying pan over moderate heat. Dust the fish lightly with flour. Add the oil to the pan and when hot but not smoking, panfry the fish until browned and just cooked through.Remove the fish from the pan and keep warm. Pour the fat from the pan and add the bacon and shallots. Fry gently for about 5 minutes until the shallots are soft.

Add the wine and let it bubble for 30 seconds. Add the corn, peas, zest and cream and bring to the boil. Boil for 3 minutes or until the liquid has reduced a little. Add the lemon juice then taste and season with salt and freshly ground black pepper. Serve over the fish, with everything sprinkled with chives.


bacon recipe source: Ray McVinnie, Cuisine, Stuff.co.nz, October 29, 2015

3803. ZUCCHINI BACON FRITTERS with BASIL-MAYO DIPPING SAUCE

Makes about 40 fritters

For basil mayo:

1 cup basil

1 cup mayonnaise

2 tablespoons water

1 teaspoon fresh lemon juice

For fritters:

About 6 cups vegetable oil for frying

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon cayenne

3 medium zucchini, chopped

1/2 fresh jalapeño, stemmed and minced (including seeds)

2 tablespoons finely chopped chives

1 large egg, lightly beaten

3/4 cup whole milk

6 slices crisp-cooked bacon, finely chopped

Equipment: a deep-fat thermometer

Make basil mayo: Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.

Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.

Serve fritters with basil mayo.

bacon recipe source: Andrea Albin, Gourmet, July 2010

3778. SCALLOP TARTARE with PICKLED BEETROOT, BACON and APPLE

serves four

For the mayonnaise

3 free-range eggs, yolks only

1 tsp English mustard

½ lemon, juice only or 2 tsp white wine vinegar or cider vinegar

300ml/10fl oz light rapeseed oil

sea salt and freshly ground black pepper

For the beetroot

200g/7oz raw beetroot

2 tsp red wine vinegar

pinch salt

3 tsp sherry vinegar

1 shallot, finely chopped

1 garlic clove, finely chopped

1 tsp chopped thyme

salt and freshly ground black pepper

4 tbsp olive oil

For the scallops

4 rashers smoked streaky bacon

12 scallops, cleaned and corals removed, the scallop meat diced into 5mm/¼in pieces

1 apple, peeled, cored, cut into 5mm/¼in dice

1 shallot, finely chopped

2 tsp finely chopped gherkin

2 tsp finely chopped chives

sea salt and freshly ground black pepper

To serve

4 slices sourdough bread

handful rocket leaves

lemon wedges

½ quantity mayonnaise, from above

For the mayonnaise, put the egg yolks, mustard and lemon juice or vinegar into a bowl and whisk together for one minute. Now gradually add the oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick.

Alternatively, you can make the mayonnaise in a blender or food processor, blending the egg yolks, mustard and lemon juice or vinegar for one minute and then adding the oil slowly through the funnel with the motor running.

Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until ready to serve. It will keep in the fridge for a couple of days.

For the beetroot, place the beetroot in a saucepan, pour on water to cover and add the wine vinegar. Bring to a simmer, add a pinch of salt and cook for 25 minutes.

Leave the beetroot to cool in the water until you are able to handle it, then remove and peel off the skin. Cut the beetroot into 1cm/½in dice, using a sharp knife.

Place in a bowl with the sherry vinegar, shallot, garlic and thyme. Season with salt and pepper and drizzle over the olive oil. Mix well and then cover and leave to marinate for at least two hours.

For the scallops, preheat the grill to high.

Lay the bacon on a grill tray and grill on both sides until very crispy. Allow to cool down and then chop the bacon into small pieces.

Put the scallops and apple into a bowl with the shallot, gherkin, bacon and chives. Add two teaspoons of mayonnaise and mix well. Taste for seasoning and add salt and pepper as required.

To serve, toast the bread on both sides and place on four serving plates. Spoon the scallop tartare neatly on top. Spoon some of the marinated beetroot with a little of its dressing alongside. Scatter over the rocket and serve with lemon wedges and mayonnaise in a bowl on the side for guests to help themselves.

bacon recipe source: Nathan Outlaw, Saturday Kitchen, BBC Food

3736. VICHYSSOISE with BACON and CHIVE OIL

serves four

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

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

Combine the ingredients in a blender and purée until smooth.

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

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

3689. SHEPHERD'S PIE with BACON, BEEF and HORSERADISH BLUE CHEESE POTATOES

serves 4-6


2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
2 tablespoons olive or canola oil
6 slices smoky thick-cut bacon, diced
Salt and coarse black pepper
1 onion, chopped
2 carrots, chopped
2 small ribs celery, chopped
4 cloves garlic, chopped
1 large bay leaf
Bundle of sage and parsley, a few sprigs each
2 rounded tablespoons flour
About 3 tablespoons Worcestershire sauce
Cup dry red wine
2 1/2 cups beef or veal stock

For the topping:
2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed
1 cup warm milk
Cup sour cream
2 rounded tablespoons prepared horseradish
1 cup smoked blue cheese or blue cheese crumbles
1 cup grated Parm or sharp cheddar
A few grates of fresh nutmeg
1 cup finely chopped chives
2 large egg yolks
Sprinkle of paprika

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve. 


bacon recipe source: Rachael Ray, Rachael Ray Show, November 18, 2013

hepherd’s Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes

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Serves 4-6

Aired November 18, 2013

INGREDIENTS

• 2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
• 2 tablespoons olive or canola oil 
• 6 slices smoky thick-cut bacon, diced 
• Salt and coarse black pepper 
• 1 onion, chopped 
• 2 carrots, chopped 
• 2 small ribs celery, chopped 
• 4 cloves garlic, chopped
• 1 large bay leaf
• Bundle of sage and parsley, a few sprigs each
• 2 rounded tablespoons flour 
• About 3 tablespoons Worcestershire sauce
• Cup dry red wine 
• 2 1/2 cups beef or veal stock 
• For the topping:
• 2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed 
• 1 cup warm milk 
• Cup sour cream 
• 2 rounded tablespoons prepared horseradish 
• 1 cup smoked blue cheese or blue cheese crumbles
• 1 cup grated Parm or sharp cheddar 
• A few grates of fresh nutmeg
• 1 cup finely chopped chives 
• 2 large egg yolks
• Sprinkle of paprika 
•  

PREPARATION

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.   

- See more at: http://www.rachaelrayshow.com/recipe/16674_Shepherd_s_Pie_With_Bacon_Beef_and_Horseradish_Blue_Cheese_Potatoes/#sthash.7f6Xrp1p.dpuf

3659. FRIED GREEN TOMATOES with GARLIC, BACON BUTTERMILK SAUCE

8 green tomatoes, sliced ½" to ¾" thick
4 teaspoons freshly-cracked sea salt

Garlic-Buttermilk Coating
2 cups whole buttermilk
4 teaspoons chili sauce
½ teaspoon garlic powder

Breading
3 cups all-purpose flour
2 cups yellow cornmeal
1 cup Italian breadcrumbs
1 teaspoon freshly-cracked black pepper

Garlic, Bacon Buttermilk Sauce
4 slices thick-cut bacon
1/2 cup mayonnaise
¼ cup whole buttermilk
2 tablespoons fresh Italian parsley, minced
2 tablespoons fresh chives, chopped fine
1 teaspoon French Dijon mustard
½ teaspoon chili sauce
½ teaspoon garlic powder
¼ teaspoon (each) freshly cracked sea salt and black pepper

Prepare the garlic, bacon buttermilk sauce: Cook at least 4 slices of bacon until nicely browned and cooked thoroughly. Allow bacon to cool and then chop it up into tiny pieces. Combine and mix the buttermilk and mayonnaise in a small mixing bowl. Add the chopped bacon, Italian parsley, chives,mustard, chili sauce, garlic powder, salt and pepper. Mix well, cover and chill.

 

Prepare the tomatoes: Lay paper towels on top of several cookie/baking racks and place in a baking sheet. Lay the tomato slices on the paper towels, generously sprinkling each slice with 1-2 teaspoons of salt. Allow the salted tomatoes to sit and sweat for 30 minutes. Shake the liquid from the tomatoes and pat dry with clean paper towels. Heat a deep heavy pan half-way full of canola or vegetable oil, on the highest setting.

 

Prepare the garlic-buttermilk coating: In a medium sized, shallow baking dish, mix the buttermilk, chili sauce and garlic powder together

 

Prepare the breading: In another medium sized, shallow baking dish, mix the flour, cornmeal, Italian breadcrumbs, garlic powder, and ½ teaspoons each of salt and pepper

 

Preparation of the fried green tomatoes: Place each slice of tomato in the buttermilk mixture and coat well on both sides, and allowing extra milk to drip off. Place buttermilk-coated tomato slices in the flour-cornmeal mixture, covering both sides and slightly pressing down for the dry coating to stick. Repeat the dipping into buttermilk and back into the flour-cornmeal mixture a SECOND time, again gently pressing so that the double-coating sticks. Immediately and carefully place the coated tomato slices into the 'very' hot oil, being careful not to splatter the hot oil and not overcrowding the tomatoes. The slices of tomatoes should be golden grown after about 2-4 minutes. When cooked, carefully remove tomato slices from the hot oil with a large slotted utensil and place on clean paper towels to absorb oil.

 

 

bacon recipe source: Roz Corieri Paige (@miabellavita), La Bella Vita Cucina, July 12, 2014

3580. BACON-WRAPPED MONKFISH with PEAS, RADISHES and SALSA VERDE

makes four servings


2 lbs cleaned monkfish tail
2 sheets thinly sliced bacon
2 cups English peas, blanched
1 cups spring radishes, quartered and blanched
2 each romaine lettuce, chiffonade
¼ cup chopped tarragon
¼ cup chopped chives
½ cup chopped parsley
2 sprigs thyme
1 clove garlic
Zest of one lemon
1 lemon, juiced
Olive oil
Salt and pepper
4 tablespoons butter

Lay out the bacon on a piece of plastic wrap, next put the monkfish on the bacon, season with salt and pepper, and roll up tying the ends of the plastic wrap. Poach the monkfish in a pot of simmering water for 8 minutes. Take the monkfish out of the plastic wrap, heat up a sauté pan, coat with oil, then add the fish, 2 tablespoons butter, 2 springs of thyme and one clove of garlic, cook at 375ºF for 7 minutes.

In a separate pan, add 2 tablespoons of butter, the peas, radishes, the romaine and some chopped red onion and sauté. For the salsa verde, mix the tarragon, chives, parsley, lemon and olive oil. Reserve for plating.


bacon recipe source: Gavin Kaysen, Today, April 24, 2015

3576. BACON, EGG and TOMATO CLUB SANDWICHES

makes 4 large sandwiches 


1/2 cup mayonnaise
3 tablespoons finely chopped chives
12 slices sandwich bread, toasted
4 hard-boiled eggs, thinly sliced and seasoned with salt
3 to 4 medium tomatoes, thinly sliced
1 pound sliced bacon, halved and cooked until crisp
2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil

Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.

bacon recipe source: Maggie Ruggiero, Gourmet, July 2009

3558. GRAPEFRUIT, AVOCADO, BACON and SHRIMP on ENDIVE

makes four servings


2 grapefruit
2 heads of endive
1 medium avocado, peeled and diced
1 cup bay shrimp, rinsed and drained
3 strips bacon, chopped
1 small bunch chives, chopped
1/2 tablespoon cornstarch
1 teaspoon Dijon mustard
Salt and pepper, to taste

Using a sharp knife, cut the top and bottom off each grapefruit. Set it on a cutting board on one of the cut ends, remove the skin and the white pith by cutting along the natural curve of the fruit. Discard the skins. Hold the grapefruit in your hand and using your knife, cut between the membranes to release all of the segments. Cut each segment into 4 or 5 small pieces and place them into a medium sized mixing bowl. Use your hands to squeeze the excess juice from the remaining whole grapefruit into the bowl.

Cut an inch off the root end of each endive, allowing the leaves to separate. Set aside the larger leaves on a plate and cover with a damp cloth. Slice any remaining smaller leaves into small half circles and add them to the grapefruit.

Add the avocado and chives to the bowl. Holding back the ingredients in the bowl with your hand, pour out the grapefruit juice into a cup or small bowl. It should measure approximately one half cup. Stir the cornstarch and Dijon mustard into the grapefruit juice until well combined and set aside.

Place a small frying pan over medium heat and add the bacon. Cook the bacon until crispy. Remove bacon to a plate to cool and return the pan to the heat with the remaining bacon fat. Using a fork, slowly add the grapefruit juice mixture to the pan. Cook until heated through and well combined, then season with salt and pepper to taste. Add the shrimp and heat until warmed. Do not overcook the shrimp. Check for seasoning. 

Evenly divide the endive spears on the plates. Top with the grapefruit salad mixture. Spoon the warm shrimp and dressing on top and sprinkle each plate with bacon pieces. Serve immediately.


bacon recipe source: Sunkist.com (@Sunkist), 14130 Riverside Dr, Sherman Oaks, CA 91423

3540. CREAMY ONION BACON SOUP

serves four


3 strips uncooked bacon
1 medium yellow onion (about 8 ounces), chopped
1/4 cup all-purpose flour
1 teaspoon dried chives
1 teaspoon salt
3 cups chicken broth
1/2 cup heavy whipping cream or milk
1/4 cup grated Parmesan cheese

Add bacon to a large pot or Dutch oven and turn the heat on to medium. Once the bacon starts cooking, cook on one side for a few minutes until crispy then flip and finish cooking the other side. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.

Add the onion to the bacon drippings and cook until soft, stirring often, about 10-12 minutes.

Add the flour, chives, and salt to the cooked onions. Gradually stir in the broth. Bring to a boil, stirring often. Once boiling, cook for 5 minutes until the broth starts to thicken slightly. Add the cream, cheese, and crumbled bacon. Cook another 1-2 minutes then serve immediately. 


bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), October 13, 2014

3622. BUTTERMILK CHEDDAR-BACON BREAD

yields 12 servings

 

 

2-1/4 cups flour

1/4 cup sugar

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

1 cup buttermilk

1/4 cup butter, melted

8 slices bacon, cooked and crumbled

1 cup shredded sharp cheddar cheese

1/4 cup chopped fresh chives

 

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

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