3961. FALAFEL BACON CHEESE SANDWICH

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.

1 large onion, chopped

2 cloves of garlic, chopped

3 tablespoons of fresh parsley, chopped

1 teaspoon coriander

1 teaspoon cumin

2 tablespoons flour

Salt

Pepper

Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot.

bacon recipe source: Thu Tran, foodparty.tv, February 9, 2009

3859. SMOKY BACON, BLACK BEANS and GREENS QUESADILLAS with PICO DE GALLO

Serves 4


6 slices smoky, meaty bacon, chopped, divided

1 large yellow or white onion, chopped, divided

4 cloves garlic, chopped

1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)

Salt and pepper

Olive oil or canola oil, for drizzling and brushing

2 jalapeños, seeded and chopped, divided

1 1/2 teaspoons ground coriander (about half a palmful)

1 1/2 teaspoons ground cumin (about half a palmful)

A pinch of ground cinnamon

1 15-ounce can black beans, rinsed

1/2 cup finely chopped red onion

3 plum tomatoes, chopped

2 tablespoons fresh cilantro, finely chopped

4 large, 10- to 12-inch whole-wheat tortillas

1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)

Sour cream


In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2-3 minutes. Add the greens and stir until wilted, 3-4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.



In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic, and half the jalapeño; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.



For the pico de gallo, in a medium bowl, mix the remaining jalapeño, the red onion, tomatoes and cilantro; season with salt.



Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2-3 minutes per side. Repeat with the remaining tortillas and fillings. 


Cut the quesadillas into quarters and top with the pico and sour cream.



bacon recipe source: Rachael Ray, Every Day with Rachael Ray, September 2015

3845. SMOKY CHICKEN TACOS with BACON

Yield: 10 tacos


3 slices bacon
1 1/2 - 2 pounds (680 g to 900 g) boneless and skinless chicken thighs (can substitute chicken breast)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper (add less/more based on how spicy you like your tacos)
1/4 cup chicken stock (substitute vegetable stock or water)
Juice of half a lime
Salt, to taste
10 Corn or flour tortillas, warmed
Optional taco toppings: onions, pickled red onions, cheese, sour cream or crema, avocado or guacamole, hot sauce, pickled jalapenos, lettuce or cabbage and cilantro

Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy. About 8 minutes.

Drain bacon on paper towels (save for later). Discard all but 2 tablespoons of bacon fat.

Season chicken on both sides with salt. Place chicken in skillet, in a single layer, and cook until a crust forms, about 5 minutes, Turn and cook until thighs are just cooked through, 5 to 6 minutes longer. Turn heat to low then transfer chicken to a cutting board and cut into small pieces.

Add chili powder, cumin, smoked paprika, coriander and garlic to the pan. Cook, while stirring, for 1 minute.

Place chicken back into the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.

Serve chicken next to warm tortillas and your favorite taco toppings. (Don’t forget to crumble the bacon from earlier and add to the tops of your tacos).




bacon recipe source: Joanne and Adam Gallagher, Inspired Taste (@inspiredtaste), September 23, 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

3769. BOMBAY BACON CURRY

Serves 4

200 g (7 oz) sweet cured unsmoked back bacon rashers
15 ml (1 tbsp) oil
1 onion, sliced
2 cloves garlic, crushed
30 ml (2 tbsp) medium curry powder
30 ml (2 tbsp) ground cumin
1 courgette, thickly sliced
¼ (about 200 g) cauliflower, cut into small florets
2 potatoes, skin on and cut into small cubes
100 ml water
2 x (approx) 400 g can chopped tomatoes
30 ml (2 tbsp) fresh coriander, roughly chopped
2 large handfuls baby spinach

Place oil in large saucepan and heat, add the bacon, onion and garlic and cook for 1-2 minutes. Add the curry powder and cumin, combine well together. Then add the courgette, cauliflower, potatoes and water. Stir well.

Next, add the tomatoes and bring to the boil, cover with lid and simmer for about 15-20 minutes until the potatoes are soft.

Just before serving, stir through the coriander and spinach and serve with warmed chapattis and a side order of chopped fresh tomato, red onion and coriander mixed together and drizzled with a little flavoured oil.

bacon recipe source: Paula Jones, Reveal Magazine (@RevealMag), March 22, 2013

3713. BACON NAAN ROLL

makes two


2 homemade naan breads
6 rashers bacon
2 tablespoons cream cheese
2 tablespoons chili jam or chutney
2 tablespoons fresh coriander
black pepper

Cook the bacon in a frying pan over a high heat until crisp, then drain on kitchen paper. Warm the naans a little in the oven. Spread one half of each naan with 1 tbsp each of cream cheese and chutney. Place the bacon on top. Sprinkle each with coriander and grind a little black pepper on top. Fold the other half of the naan over to create a semi-circle, and cut each naan in half.


bacon recipe source: Gemma Thomas, My South East London Kitchen, December 20, 2014

3594. BOILED PEANUT HUMMUS with COUNTRY BACON and FETA CHEESE

yields four servings


Hummus:
2 cups shelled boiled peanuts

4 tablespoons fresh lemon juice
4 tablespoons tahini
1 tablespoon chopped fresh parsley
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 small clove fresh garlic
4 tablespoons good-quality olive oil, plus more for drizzling
Kosher salt and fresh cracked pepper, as needed
1/4 cup cooked bacon, chopped fine, for garnish
1/4 cup crumbled feta cheese, for garnish

Toast:
1 loaf kalamata olive bread or baguette, thinly sliced
Olive oil, for drizzling
1/4 cup finely grated Parmesan

For the hummus: Set the peanuts on a baking sheet lined with paper towels and allow to air dry for 30 minutes.

Transfer to a clean kitchen towel and roll the peanuts around while applying light pressure with the palm of your hand. This will remove some of the skins off of the peanuts.

Place the peanuts, lemon juice, tahini, parsley, coriander, cumin, paprika and garlic in a food processor. Process for 1 minute and then, with the motor still running, slowly drizzle in the olive oil. The hummus should have a smooth, loosely spreadable consistency. Adjust with a tablespoon of hot water if needed. Season with salt and pepper and transfer to your serving bowl of choice. Garnish with a drizzle of olive oil, the crumbled bacon and feta cheese.

For the toast: Preheat the oven to 350 degrees F. Lay your thinly sliced bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with the Parmesan. Bake until golden brown and fully crisped, 5 to 8 minutes. Serve alongside your delicious hummus.

 

 

bacon recipe source: Levon Wallace, Chef of Proof on Main, 21c Museum Hotel (@21cLouisville), Louisville, KY

3589. SWEET POTATO, BACON and COLBY MUFFINS

1 medium sweet potato, peeled and finely diced
1 1/2 cups self raising flour
1 teaspoon baking powder
¼ teaspoon cumin
1 teaspoon ground coriander
5 1/2 tablespoons oil
2 eggs
8 1/2 oz. milk
3 oz. natural yoghurt
1 1/2 cups colby finely grated cheese
2 rashers bacon, finely chopped

Roast sweet potato at 400°F for 25 minutes or until just tender. Blitz. Sift flour, baking powder and spices into a bowl. Combine oil, eggs, milk and yoghurt and stir into dry ingredients until smooth. Add 1 cup colby finely grated cheese, bacon and sweet potato. Spoon mixture evenly into 12 lightly buttered ½ cup capacity muffin pans and top with remaining cheese. Bake in oven at 400°C for 15-20 minutes or until golden brown and cooked through. Turn out onto wire rack and serve warm or cold.


bacon recipe source: Mainland, Fonterra Brands (Australia) PTY LTD, 327 Ferntree Gully Road, Mt Waverley, VIC 3149

3573. CHICKEN BURRITO BOWLS with BACON GUACAMOLE and SCALLION PESTO

makes four bowls


2 chicken breasts, diced into small cubes
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 tsp garlic salt
1 pinch crushed red pepper
2 slices bacon
1 cup uncooked black rice
1 avocado
3 tablespoons fresh lime juice, divided
1 bunch scallions, white ends trimmed and discarded
3 tablespoons toasted pepitas
2 cloves garlic
3 tablespoons extra-virgin olive oil, plus 1 tsp
1 jalapeno pepper, minced (and seeded for less heat)
1 (14.5 oz) can black beans, drained and rinsed
1 (10 oz) can Mexi-corn, drained
1/2 cup crumbed cotija cheese
chives for garnish (optional)
2 cups baby spinach leaves
coarse salt and freshly ground pepper

Cook the black rice in a rice cooker, or your favorite stove-top method.

In a small bowl, mix together the cumin, chili powder, coriander, garlic salt, crushed red pepper, and a pinch of salt and pepper. Sprinkle the spice mix over the diced chicken until coated all over. Set aside.

Render the bacon in a large skillet over medium heat. When crispy, remove the bacon and place on paper towels to drain. Crumble with fingers. Taste one to make sure the pigs did it right.

Back in the skillet, drain all but about 2 tablespoons bacon fat. Bring the pan to a medium-high heat and add the chicken. Sear the chicken until browned all over and cooked through, 5 to 6 minutes. Remove from pan and cover to keep warm.

In a small sauce pan, bring the teaspoon oil to a medium heat. Add the jalapeno and sizzle for a minute. Add the black beans and corn; toss. Season with salt and pepper. Reduce the heat to low while you finish the rest of the meal. Stir once in a while.

In a food processor, combine the scallions, garlic, toasted pepitas, 2 tablespoons, lime juice and a pinch of salt. With the motor running, add the remaining 3 tablespoons oil in a thin stream until you get a nice pesto consistency.

In a small bowl, combine the avocado, bacon crumbles, the remaining tablespoons of lime juice and a small pinch of salt. Mash until you get a guacamole of the most unearthly caliber.

Finally, place a small heaping of black rice in the bottom of each bowl. Top with baby spinach leaves, cooked chicken, a few spoonfuls of the black bean/corn mixture, a healthy dollop of the bacon guacamole and the scallion pesto. Garnish with a little bit of the crumbled cotija cheese.


bacon recipe source: Bev Weidner, Bev Cooks (@bevcooks), December 12, 2012

3497. CORN, BACON and CAPSICUM FRITTERS with AVOCADO SALSA

makes four servings


2 cups frozen corn kernels
2 bacon rashers, rind and excess fat trimmed, finely chopped
1 red capsicum, halved, deseeded, finely chopped
2 eggs, lightly whisked
3/4 cup self-raising flour
1/3 cup milk
Salt & freshly ground black pepper
2 tablespoons vegetable oil
1 ripe avocado, halved, stone removed, peeled, chopped
1 ripe tomato, finely chopped
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fresh lime juice
mixed salad leaves, to serve

Cook corn in a medium saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well.

Heat a frying pan over high heat. Add bacon and capsicum and cook, stirring, for 5 minutes or until golden brown. Remove from heat.

Combine the egg and flour in a bowl. Gradually stir in the milk. Add corn, bacon and capsicum, and stir to combine. Season with salt and pepper.

Heat half the oil in a large non-stick frying pan over medium heat. Spoon four 80ml (1/3-cup) portions of corn mixture evenly around the edge of the pan. Cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and corn mixture, reheating pan between batches.

To make the salsa, combine the avocado, tomato, coriander and lime juice in a bowl. Taste and season with salt and pepper.

Place fritters on serving plates. Top with salsa and serve with mixed salad leaves, if desired.



bacon recipe source: Sarah Hobbs, Australian Good Taste, November 2004, p. 32

3489. CRAB ENCHILADAS with BACON and ORANGE SAUCE

serves six

12 corn tortillas (small)
corn oil
bacon and orange sauce (recipe below)
8 oz. cream cheese
1 lb. crab meat
1/2 cup grated parmesan

Bacon Orange Sauce (makes 2 1/2 cups)
4 oz. bacon, diced
6 tablespoons flour
1/4 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon coriander
large pinch black pepper
1 teaspoon garlic
2 cups clam broth or chicken broth
1/2 cup fresh orange juice
1 tablespoon orange zest

In skillet over medium high heat, fry tortillas one at a time, 30-45 seconds (total for both sides). Stack on paper towels.

Bacon orange sauce: Meanwhile, make sauce. In saucepan over medium high, cook bacon until crisp. Remove bacon, add onion and garlic. Cook 5 minutes until translucent. Add flour and seasonings; mix and cook for 1 minute. Whisk in broth and orange juice, zest. Let come to simmer, should slightly thicken, 3-5 minutes. Stir in bacon bits. Proceed with recipe, above.

Enchiladas: Preheat oven to 375. Combine 1/2 cup bacon orange sauce with cream cheese, Parmesan and crab. Put 1/2-1 cup of the sauce in bottom of dish. Roll crab mix into each tortilla, lay in dish. Cover with remaining sauce, sprinkle with Parmesan. Bake 15-25 minutes until sauce is bubbling and cheese is beginning to brown.


bacon recipe source: Janelle, Talk of Tomatoes (@talkoftomatoes), February 14, 2011

3353. CURRIED BRUSSELS SPROUTS with PANEER and BACON

1 1 /2 lbs. Brussels sprouts
12 oz bacon, about 12 strips
1/2 cup canola oil
1 1/2 tablespoons whole cumin seeds
3 cups pureed tomatoes
salt to taste
1 teaspoon turmeric
1 tablespoon ground cumin
2 tablespoons ground coriander
1/2 teaspoon cayenne pepper
3 cups water
6 oz paneer, cut in 1 inch cubes

Wash Brussels sprouts and cut each one in quarters lengthwise. Set aside. Fry bacon strips in large pan over medium-high heat, until light brown and slightly crispy, about 5-6 minutes. Transfer cooked bacon to a plate and allow to cool. When cool, cut bacon into 1 inch pieces. Heat oil in a medium shallow pan on medium-high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 seconds. Add tomatoes, salt, turmeric, cumin, coriander and cayenne. Stir well and cook for 5 to 8 minutes or until top glistens with oil. Stir in Brussels sprouts and water. Bring to a boil, reduce heat to low and cover and simmer for 5 to 8 minutes or until Brussels sprouts are slightly soft but not mushy. Divide paneer evenly among six plates and pour piping hot Brussels sprouts and its curry over the paneer. Sprinkle the bacon pieces over the Brussels sprouts.

bacon recipe source: Chef Vikram Vij (Vij’s Restaurant, 1480 W 11th Ave, Vancouver, BC, Canada); Steven and Chris, CBC, October 11, 2013

3333. SMOKY RED PEPPER SOUP with MAPLE CANDIED BACON

Smoky Red Pepper Soup
3 tablespoons olive oil
6 large red bell peppers, chopped
3 medium carrots, chopped
1 large sweet onion, diced
3 garlic cloves, minced
3 tablespoons tomato paste
2 tablespoons finely grated fresh ginger
3 teaspoons smoked paprika
1 teaspoon ground coriander
5 cups chicken or vegetable broth
2 bay leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat olive oil in large soup pot over medium high heat. Add bell peppers, carrots, and onions and cook 12 to 15 minutes or until onion is golden, stirring frequently. Add garlic, tomato paste, ginger, paprika, and coriander and cook for 2-3 minutes. Add broth and bay leaves; bring to a boil. Reduce heat to medium-low, and simmer, 25 minutes or until vegetables are tender. Discard bay leaves. Transfer soup in two batches to a blender, blending until smooth and returning to soup pot.  Add salt and pepper. Cook over medium heat 10 minutes or until thoroughly heated. Serve topped with maple candied bacon (recipe below).

Maple Candied Bacon
1/2 pound sliced nitrate free bacon (7-8 slices)
1/2 cup maple syrup

Preheat oven to 400′F. Place bacon a baking sheet. I use an ugly one that I don’t mind staining. Covering the baking sheet with foil isn’t a good idea because the candied bacon sticks to pretty much everything. You can also use a pyrex baking dish, but it’s just as hard to clean. Place bacon in the oven and bake for 15 minutes. Remove from oven and pour off the grease.Turn oven temperature down to 350′F. Pour maple syrup over bacon slices. Return to oven and bake for 20-25 more minutes, until syrup is thick and well, candy-like. Flip the bacon slices several times during this time. Remove from oven and place bacon slices on a plate to harden. Serve in strips, or crumble into the soup.


bacon recipe source: Elizabeth, three beans on a string, April 1, 2014

3311. BACON-LETTUCE-AVOCADO-SERRANO-TOMATO DOGS

serves 12-16


24 halved serrano peppers
1 small red onion, sliced
A small handful cilantro or parsley leaves
1 teaspoon coriander seed
1/2 cup rice wine or white wine vinegar
1 cup water
4 tablespoons sugar
2 teaspoons kosher or coarse sea salt
1 pound good-quality smoky, thick-cut bacon
3 avocados, sliced
2 limes
3 vine-ripe tomatoes, halved and sliced
Celery salt and pepper
12-16 hot dogs, pork or beef
12-16 hot dog rolls, brioche, potato or roll of choice
Shredded iceberg or romaine heart
Ketchup and mustard

Place the serrano peppers and onion in a small container with the cilantro or parsley leaves and coriander seed. Bring the vinegar, water, sugar and salt to a low boil in a small saucepan and pour over the top of the peppers. Cool and store several hours or overnight.

Pre-heat the oven to 375°F.

Arrange the bacon on a slotted broiler pan and bake to crisp, 20 minutes.

Dress the sliced avocado with lime juice. Dress the tomatoes with celery salt and pepper.

Par-boil the hot dogs fpr a few minutes in simmering water to heat through, then crisp up the casings on a grill or griddle. Toast the rolls.

Fill the rolls with sliced crisp bacon, lettuce, avocado, serrano peppers, tomatoes and dogs and top with drizzles of ketchup and mustard.


bacon recipe source: Rachael Ray.com, July 3, 2013

3304. COCONUT CURRY CARROT and APPLE SOUP with BACON, APPLE and CASHEW TOPPING

serves 6-8 as a main course


2 tablespoons butter
1 ½ teaspoons ginger
1 ½ teaspoons garlic
1 teaspoon lemongrass paste
1 teaspoon coriander
2 teaspoons mild curry
1 teaspoon cumin powder
1 tablespoon red curry paste
2 tablespoons brown sugar
1 ½ teaspoons sea salt
1 pound carrots, peeled and coarsely chopped (or use a 1 pound bag of baby carrots)
1 medium onion, coarsely chopped
1 medium yellow bell pepper, seeds removed, and coarsely chopped
2 medium apples, cored and coarsely chopped
6 cups low sodium chicken broth
1 can coconut milk

Topping/garnish:
4 strips bacon, sliced into 1/4 inch pieces
½ medium Granny Smith apple, cored and julienne-cut into tiny 1 inch strips
1 teaspoon brown sugar
¼ cup coarsely chopped cashews
fresh thyme leaves, for garnish

Soup: In a large pot over medium-low heat, melt the butter and sauté the garlic, ginger and lemongrass just until fragrant, about 1 minute. Add the coriander, curry powder, cumin, curry paste and brown sugar and cook another 30 seconds. Add carrots, onion, bell pepper and apple and continue cooking until veggies start to soften, about 5 more minutes.

Add salt and chicken broth to the pot and increase the heat. Bring the soup to a boil and then reduce to a low, constant simmer. Cook for about 25-30 minutes or until veggies are very soft and tender. Add coconut milk and simmer for another 5 minutes.

Purée the soup until smooth using either a regular blender or an immersion (stick) blender. If using a regular blender, let the soup cool down a bit before blending. Then purée in batches to prevent the soup from splattering. You can also remove the center piece of the blender lid and place a clean dishtowel or paper towel over the opening while blending. This will allow the steam to escape and prevent spattering.

Topping: While soup is simmering, cook bacon in a small pot until deep, golden brown and crisp. Remove with a slotted spoon and place on several thicknesses of paper towels to drain. Pour off all but 1 teaspoon of the bacon fat and discard. Add apple to pan and cook over medium low heat for a minute or two until just slightly softened. Add brown sugar, bacon and cashews and cook for another 30 seconds. Place a tablespoon of topping in a shallow bowl. Gently ladle soup around topping. Add a bit more of the apple topping to create a small mound on top of soup. Serve immediately.


bacon recipe source: Chris Scheuer, The Café Sucré Farine, September 7, 2013

3061. BLUE COD wrapped in SMOKED BACON

2 x 100-150 gram blue cod fillets

2-3 rashers smoked bacon
80 ml cream
80 ml white wine
1 tablespoon chopped fresh seasonal herbs (parsley, rosemary, thyme, mint, coriander)

3-5 cockles

 

Preheat oven to 180°C. Wrap cod in bacon, place on a baking tray and bake 10-15 minutes until fish is opaque and cooked through. Meanwhile, combine cream, wine and herbs in a small pan, add cockles and simmer until liquid is reduced to a thin sauce consistency and cockles have opened. To serve, place wrapped cod on a plate, surround with cockles and pour over sauce from pan.

 

 

bacon recipe courtesy of: Fleur Sullivan, for NZ House & Garden; Fairfax Magazines, 317 New North Road, Eden Terrace, PO Box 6341 Wellesley St, Auckland, New Zealand

3049. BACON-WRAPPED PORK TENDERLOIN with APRICOT COMPOTE and JICAMA SALAD

serves four


For the salad:
2 cups julienne of jicama
2 oranges, segmented, including juice, all pith and membrane removed
1 apricot, pitted and sliced thin
½ red bell pepper, julienne
1-inch piece of fresh ginger, peeled and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 jalapeño or other chile pepper, deseeded and chopped fine, optional
salt and pepper to taste

For the pork:
1 pork tenderloin, silver skin removed

Marinade:
1-inch piece of ginger, cut into strips, smashed with side of knife to release juices
1 clove garlic, peeled
⅛ orange, juice and rind (smash with side of knife to release oils then cut into strips)
1 tablespoon olive oil
¼ teaspoon dry mustard
¼ teaspoon ground coriander
⅛ teaspoon fresh ground pepper
2 strips thick-cut bacon (we used pecan-wood smoked bacon)
salt and fresh ground pepper
1 teaspoon oil for cooking, as needed

For the apricot compote:
3 medium apricots (or other seasonal stone fruit), pitted and sliced thin
1 shallot, peeled and sliced thin
1-inch piece of ginger, peeled and finely diced
2 tablespoons julienne of orange peel (as much pith removed as possible)
1 teaspoon coconut oil (or other cooking oil)
½ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon dry mustard
¼ teaspoon ground cardamom
½ cup Pinot Noir (or other light bodied red wine)
salt and pepper, to taste

For the salad: Combine all ingredients in a medium-size mixing bowl. To segment the oranges, cut off each end; rest on one cut end. Remove the skin with a sharp knife by cutting along the line where the flesh meets the pith, following the natural curve of the fruit, working in small strips around the orange from top to bottom. Remove each segment individually from the membrane using a paring knife – hold over a bowl to collect any juice. Squeeze the membrane to extract any remaining juice. Season to taste. Chill for approximately 15-30 minutes (up to 6 hours) for flavors to meld.

 

For the pork: Blend all marinade ingredients, coat the pork tenderloin and rest at room temperature for 30-40 minutes, or in refrigerator for up to 2 hours; remove from refrigerator 15 minutes before cooking. Remove the pork from the marinade. Season with salt and pepper then wrap with bacon (as much or as little as you like), secure bacon ends with toothpicks, if desired. Preheat oven to 375. Heat a heavy sauté pan until very hot. Add a bit of cooking oil (not necessary if using non-stick or well-seasoned pan). Sear the pork on all sides until caramelized. Transfer the pork to a baking sheet. Save the fat, juices, and bits in the pan for use in making the compote. If the fat is pooling, drain some off (ideally, there is very little excess fat but brown – not burned – bits in the pan). Finish in oven for approximately 12-18 minutes or until the meat reaches 145 degrees. Allow to rest for at least 10 minutes before slicing. In the meantime, make the compote.

 

For the compote: If possible, use the same pan as you used to cook the pork, with the drippings – heat pan over medium heat. Add the coconut oil. Sauté the shallot and ginger until the shallot starts to become tender; add the orange peel and the dry spices. Sauté until lightly caramelized. Add the apricots. Cook over medium-high heat until the fruit starts to soften and lightly caramelize. Add the wine and use it to scrape any bits from the bottom of the pan. Simmer on low-medium heat until it reaches a desirable consistency. Season to taste. You can stir in any additional pan drippings from the pork for added flavor. This compote can be made vegetarian/vegan by using a fresh pan and not adding any renderings. It can be stored in the refrigerator for several days.

 

To serve: To plate the dish, place a 1/2 cup portion of jicama salad on the plate. Arrange 2-3 slices of pork tenderloin against it and top with the warm apricot compote. Garnish with chopped cilantro, parsley or chives. 

 

 

bacon recipe courtesy of: Annette Tomei, Eat Something Sexy, June 14, 2013

2977. BARBECUE PORK RIBS with SMOKY BACON BARBECUE SAUCE

makes 4 to 6 servings


For the ribs
5 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika
2 teaspoons ancho or New Mexican chile powder
2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional)
2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)

For the barbecue sauce: 

6 ounces bacon, diced  

2 medium onions, finely chopped 

5 cloves garlic, minced  

2 teaspoons chopped fresh sage leaves 

1 teaspoon chopped fresh thyme leaves 

2 tablespoons smoked paprika

1 tablespoon ancho or New Mexican chile powder 

1 teaspoon ground cumin 

1 teaspoon freshly ground black pepper  

1/2 teaspoon ground ginger 

1 cup brewed coffee 

2 tablespoons packed dark brown sugar 

2 tablespoons yellow mustard  

1 tablespoon Worcestershire sauce 

2 tablespoons cider vinegar, plus more to taste 

1 cup ketchup 

Few dashes hot sauce, such as Tabasco, plus more to taste 

3 fresh or 2 dried bay leaves 

Kosher salt 

Equipment: Large, rimmed baking sheet; flat metal cooling rack 

Prepare the rub and bake the ribs: In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours. 

 

Preheat the oven to 325°F.

Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill. 

 

While the ribs are baking, make the barbecue sauce: In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using. 

 

Grill the ribs: While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high. 

If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.

Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.

bacon recipe courtesy of: Bruce Aidells, Epicurious, June 2013

2899. POTATO, BACON and PEA CURRY

serves three 


3 potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
6 slices bacon, finely chopped
1 shallot, finely sliced
2 small sweet bell peppers (or 1 regular bell pepper), thinly sliced
½ cup mushrooms, thinly sliced
3 cloves garlic, minced
15 grape tomatoes, quartered
1½ teaspoons curry powder
½ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
¾ cup of frozen peas, cooked according to package directions
1 tablespoon red or green curry paste
¼ cup vegetable stock

First, get your potatoes ready. Peel and cube them into 1-inch pieces, then place in a pot and cover with water. Bring it to a boil, then boil for 8-10 minutes, until tender. When ready, drain the water from the potatoes and run them under cold water so that they stop cooking. Set them aside until you’re ready to use them.

Heat 2 teaspoons of olive oil in your pot over medium-high heat. Cook the bacon until crispy, about 5-8 minutes, then remove from the pan and set aside to drain on paper towels. Remove all but 1 tablespoon of fat from the pot.

Add the shallot and bell pepper and saute until they are softened and beginning to caramelize over medium heat, about 8-10 minutes. Add in the mushrooms and cook until browned and softened, about 5 minutes. Add in the garlic and tomatoes, stir, and cook for another 2-3 minutes, until the garlic is fragrant and the tomatoes have begun to soften. Add in the combined curry powder, turmeric, ginger, coriander, salt, pepper, and red pepper flakes, and stir. Add the cooked potatoes, the cooked peas, and the crispy bacon, if you’re using it. Stir everything together and add in the curry paste and ¼ cup of vegetable stock. When most of the vegetable stock has simmered away, taste, adjust seasonings as necessary, and serve.


bacon recipe courtesy of: Sydney, The Crepes of Wrath, February 25, 2011

2878. BEEF and BACON SATAY

makes eighteen


12 oz. lean beef

12 oz. unsmoked bacon rashers
1 onion, finely chopped
Finely grated peel and juice of 2 lemons
4 tablespoons ground coriander
2 tablespoons ground cumin 

7 oz / ¾ cup crunchy peanut butter
4 fl oz / ½ cup groundnut oil
2 tablespoons clear honey
4 courgettes (zucchini)
Spring onion tassels, to garnish

Cut beef into 1 inch cubes. Put in a shallow dish. Trim bacon rashers; halve lengthwise. Stretch bacon rashers on a work surface with a round-bladed knife drawn flat along each rasher. Roll each up tightly along its length and add to dish with the cubed beef. Mix together the onion, lemon peel and juice, coriander, cumin, peanut butter, oil and honey. Pour over beef and bacon and marinate for at least 1 hour, basting occasionally. Soak 18 bamboo skewers in water for 1 hour. Peel courgettes (zucchini), cut in half lengthwise and then into ½ inch chunks. Alternately thread beef cubes, bacon rolls and courgette (zucchini) chunks onto skewers. Barbecue on rack over hot coals for about 20 minutes, turning frequently. Serve with boiled rice and garnish with spring onion tassels.

bacon recipe courtesy of: A Chefs Help