3989. SEARED SCALLOPS with CREAMY BACON GRITS

Makes 4 servings


1-1/2 lbs dry sea scallops

1/2 teaspoon salt

1/4 teaspoon sweet paprika

1/8 teaspoon freshly ground black pepper

1/8 teaspoon sugar

1 tablespoon butter

1 tablespoon fresh parsley, finely chopped

For the grits:

1/4 lb thick-cut bacon, cut into 1/4-inch pieces

1/2 cup sweet onion, finely chopped

4-1/2 cups low-sodium chicken broth

1-1/2 cups white (or yellow) corn grits

1-1/2 cups corn kernels (about 3 ears fresh corn)

Salt and freshly ground black pepper

Fry the bacon in a large skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate, drain all but 2 teaspoons of fat from the pan and reserve the remainder for later use.

Reduce the heat to medium and add the onion. Sauté until soft and just starting to turn golden. Remove the pan from the heat and set aside.

Bring the chicken broth to a boil in a large saucepan. Stir in the grits and immediately reduce the heat to medium-low. Cook, stirring continually, until the liquid is absorbed and the grits are tender, 4 to 5 minutes.

Add the butter, reserved bacon, sautéed onion and corn. Combine well and season to taste with salt and pepper. Cover and set aside to keep warm.

Note: Grits will stiffen up a bit as they sit, so you may want to stir in a little warm milk or water just before serving to restore the creamy texture.

Pat the scallops dry with paper towels and arrange them in a single layer on a large plate. Combine the salt, sweet paprika, black pepper and sugar in a small bowl. Sprinkle the mixture lightly over the scallops, turn and repeat on the second side.

Wipe out the pan you cooked the bacon in and heat the butter along with about 1 tablespoon of the reserved bacon fat over medium-high heat. Add the scallops in a single layer and sear until they develop a pale golden crust on the outside, a maximum of 1-1/2 minutes per side.

Scallops need about 3/4-inch of space between them in order to sear properly, so if the pan seems overcrowded, cook them in 2 batches.

Transfer the cooked scallops to a plate and cover loosely with foil to keep warm. Reserve the pan juices for serving.

To serve, plate individual portions of grits, top with scallops and spoon some of the pan juices over all. Garnish with a sprinkling of chopped parsley and serve immediately.

bacon recipe source: Lynne Webb, MyGourmetConnection (@gourmetconnect) 

3932. CORN and BACON SOUP with JALAPENO CREMA

Servings: 6


10 medium ears of corn, shucked
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
1 1/2 cups heavy cream
Kosher salt
Pinch of cayenne pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper

Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.

In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.

In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.

Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.


bacon recipe source: Wolfgang Puck, Food & Wine, August 2007

3917. CLUB SANDWICH with CHICKEN, BACON and ROCKET

yields 4 sandwiches


12 slices (rustic) bread
8 rashers bacon, trimmed of fat
light, spray olive oil
2 large chicken breasts, skinned and flattened with a meat hammer
1 tsp herbs, mixed, dried
200 g canned sweetcorn (corn kernels), drained and rinsed
small bunch rocket
1 red onion, finely sliced into rings

Heat a griddle pan over a high heat and grill the bread on both sides.

Set it aside and keep warm.

Grill the bacon in the griddle pan until lightly browned then set aside and keep warm.

Spray the pan lightly with oil and cook the chicken breasts for 3 minutes on each side.

Add the herbs to the pan and baste the meat with the juices.

To assemble the sandwich, slice each chicken breast in half.

Lay one piece of chicken on a slice of toasted bread, spoon over some sweetcorn, add another slice of bread then the bacon, rocket, onion and finally another slice of bread.

Secure with cocktail sticks and serve immediately.


bacon recipe source: Fine Dining Lovers (@FineDiningLover)

3910. CHEESY SPINACH and BACON EMPANADAS

24 servings


Empanada dough (recipe below)
6 slices bacon, cut into 1-inch pieces
1/4 cup chopped onions
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup shredded sharp cheddar cheese
1/4 cup frozen corn, thawed
1 tsp. crushed red pepper
1 egg, beaten

Prepare Empanada Dough as directed:

Empanada Dough (enough dough for 12 servings, 1 medium empanada or 2 small empanadas each)

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup lard
1/2 cup water

Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms ball.
Place dough on lightly floured surface; knead 5 min. or until smooth and pliable. Wrap tightly in plastic wrap; set aside while preparing empanada filling.

Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.

Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.

Bake 15 min. or until golden brown. Cool slightly.


bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3909. GRILLED FLANK STEAK with BACON ROSEMARY CORN

2 pounds flank steak
2 ears corn (husked and cleaned - kernels removed)
4 ounces thick bacon (diced)
1 stem rosemary (chopped)
3 1/2 ounces shiitake mushrooms (sliced)
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil plus extra
pinch of crushed red pepper flakes
Kosher salt
Freshly ground pepper

Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.

Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.


bacon recipe source: The Chew, ABC-TV

3900. PORK CHOPS with CORN, BACON and MARSALA

Yield: Serves 4


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

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

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

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

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

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

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

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


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

3893. ASIAGO KOHLRABI NOODLE FRITTATA with CORN, BACON and BASIL

Servings: 4


1 head of corn
5 pieces of bacon
10 eggs, beaten
5 pieces of basil, ribboned
1/4 cup shredded asiago cheese
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
1 large garlic clove, minced
pinch of red pepper flakes
1 kohlrabi, peeled, Blade C

Preheat the oven to 375 degrees.

Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for 2 more minutes or until easily pierced with a fork and drain into a colander. Rinse with cold water so it's easier to handle and then shave the kernels off with a knife into a bowl. Set bowl of kernels aside.

While the corn is cooking, place a large skillet over medium-high heat, coat with cooking spray and cook the bacon until crispy, in batches, if needed. Set aside on a paper towel lined plate and crumble.

Once bacon and corn are cooked, add to a bowl with the eggs, basil and asiago cheese. Season with salt and pepper and set aside.

Set a 10 or 12" skillet (preferably cast iron) over medium heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and cook until mostly wilted. Once wilted, pour in the egg mixture evenly over the kohlrabi.

Let cook for 2-3 minutes or until the bottom sets into the skillet.

Bake for 20-25 minutes or until when you pierce with a skewer (or fork), the skewer comes out clean and the edges of the frittata are lightly golden brown. Serve for 4 or 8.


bacon recipe source: Inspiralized, July 13, 2014

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

Serves 4


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

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

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

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

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

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

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


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

3857. SHRIMP and BACON FRIED RICE

Yield: Serves 4 to 6


3 cups uncooked Jasmine rice, cooked

1/4 cup grape seed oil

3 large eggs, beaten

3/4 to 1 pound deveined and washed shrimp (if frozen, then thawed), if really large or jumbo, cut into bite sized pieces

salt & pepper

2 teaspoons sesame oil

3 Tablespoons soy sauce

1/3 cup frozen peas

3/4 cup frozen corn

2 Tablespoons unsalted butter

4 to 5 slices cooked bacon, chopped

2 green onions, sliced thin

Cook the rice. It's best if you make it the day before because freshly cooked rice will make for mushy fried rice. If you didn't get to make it the day before, make the rice and as soon as it's done cooking, put it on a 9x13 baking dish or a baking sheet. Allow to cool for at least 15 to 20 minutes. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.

Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Add beaten eggs to your wok or skillet and cook for 2 to 3 minutes, swirling the pan a little bit to allow the egg to spread. Flip over and cook for one more minute.  and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from pan and place on a clean cutting board. Allow to cool. Then, cut into small pieces by cutting into strips first and then cutting across.

Dry the shrimp with clean paper towels.

Add 1 tablespoon of grape seed oil to the skillet. Salt and pepper the shrimp and add them to your pan. Cook for about 1 to 2 minutes on each side. Remove from pan and place in a clean bowl and set aside.

Add 2 Tablespoons of grape seed oil to the pan. Add rice and cook for 2 minutes, stirring with a rubber spatula. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.

Add peas and corn, cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs, cooked shrimp, cooked bacon, and green onions and stir gently. Season with salt & pepper, as desired. Serve immediately.


bacon recipe source: Julie Tran Deily (@thelittlekitchn), The Little Kitchen, April 20, 2015

3846. CORN and BACON FRITTERS with GARLIC-DILL CREMA

Serves: 6-8


Corn and Bacon Fritters
4 slices bacon
1 small onion, chopped
2 cups frozen corn, cooked
2 large eggs
⅔ cup milk
1 cup all-purpose flour
1 cup shredded mozzarella cheese
½ tsp. sugar
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
oil for frying (canola, vegetable, coconut)

Garlic-Dill Crema
½ cup sour cream
3 small garlic cloves, pressed
2 tsp. fresh dill, chopped
½ tsp. fresh lemon juice
sea salt and fresh ground pepper

Corn and Bacon Fritters: In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.

In the same skillet, cook the chopped onion in 1 Tablespoon of the reserved bacon fat until translucent and lightly golden; set aside.

In a medium bowl, whisk eggs and milk. Mix in flour, cheese, sugar, salt, baking soda, and baking powder. Crumble the bacon and add to the batter, along with cooked onion and corn. Mix the batter until everything is evenly incorporated.

Start off with heating 2 Tablespoons of oil (you will need to add more as you go) in a medium non-skillet. Add 3-4 corn fritters to the hot skillet using ¼ cup measuring cup. Cook the fritters for 3 minutes on each side. Remove on paper towel to cool.

Repeat the process with the rest of the batter. Yields about 15 fritters.

Garlic-Dill Crema: Mix sour cream, garlic, fresh dill and lemon juice. Season with salt and pepper to taste.

Serve fritters hot or cold alongside the cream.




bacon recipe source: Katya, Little Broken, August 17, 2014

3839. CHICKEN and BACON SKEWERS with LEMON THYME BUTTER

makes four servings


500g chicken breast fillets, cut into 2cm cubes
4 rashers bacon
4 corn cobs, cut into 4cm discs
100g unsalted butter, softened
2 teaspoons chopped lemon thyme

Soak 12 bamboo skewers in water for 20 minutes to prevent them from burning during cooking. Meanwhile, place butter, lemon thyme, salt and pepper in a small bowl, and stir until combined.

Preheat oven to 200°C. Drain skewers. Cut bacon into 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a skewer. Repeat for remaining bacon and chicken, allowing 3 pieces of chicken to a skewer.

Spray a stovetop grill or non- stick frying pan with oil spray. Cook skewers over medium heat for 4 minutes, turning regularly, until bacon is golden. Remove and place on a lined baking tray.

Place in oven and cook for a further 8 minutes or until cooked through. Remove and keep warm.

Steam or boil corn. Spread some of the herbed butter over corn and serve with chicken skewers


bacon recipe source: Kate Murdoch, Taste.com.au, October 2007

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

3806. CORN, BACON and SERRANO RAMEKINS

Servings: 12 ramekins


2 cups half and half

8 large eggs

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

Salt

1/2 teaspoon smoked paprika, plus more for garnish

6 strips thick sliced bacon

1 cup finely chopped white onion

2 garlic cloves, minced

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

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

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

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

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

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

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

3747. BACON-WRAPPED CORN ON THE COB with CHARRED LIME CREMA

serves eight

3 lb. sliced bacon

1 bunch basil, leaves only, torn

2 jalapeño peppers, thinly sliced

8 ears corn, shucked

Charred lime crema (recipe below)

Charred lime crema (makes 8 servings)

½ cup crème fraîche or sour cream

1 cup heavy cream

4 oz. cream cheese, diced

1 lime

1/4 teaspoon fine sea salt

Let the crème fraîche or sour cream, heavy cream and cream cheese sit at room temperature for 30 minutes. 

Meanwhile, heat a grill or grill pan to high. Use a wand-style grater to remove the zest from the lime. Reserve the zest. Cut the lime in half, then grill the halves, cut sides down, until a deep black crust forms, about 10 minutes. Remove the lime halves from the heat and let cool slightly. Juice the charred lime over a mesh strainer set over a large bowl. Discard any solids in the strainer.

Add the lime zest, crème fraîche or sour cream, heavy cream, cream cheese and salt to the lime juice. Use an electric mixer on medium-low to mix until combined. Increase the mixer to high and beat for two to three minutes, or until light and fluffy. Transfer to a container, cover and refrigerate until ready to serve.

Corn on the cob: Line a baking sheet with kitchen parchment.

Lay a 13-by-18-inch sheet of kitchen parchment on the counter and lay six or seven slices of bacon on it alongside each other, slightly overlapping, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover the bacon with a second sheet of parchment and pound lightly with a meat mallet or small saute pan to flatten the bacon and press it together.

Remove the top sheet of parchment. Top the bacon with 10 to 12 small pieces of basil and a few slices of jalapeño pepper. Lay one ear of corn across the bottom of the rectangle and roll the corn up in the bacon, using the parchment to help. If the bacon is particularly long, trim the excess. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down. Repeat the process with the remaining corn.

Cover the corn with plastic wrap and refrigerate for at least eight hours and up to 24 hours.

When ready to cook, heat the grill to medium.

Grill the corn, starting with the bacon seam side down. Give each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a rimmed baking sheet and cook it in a 350 F oven for 25 to 30 minutes. Serve with charred lime crema.

bacon recipe source: The Seattle Times, June 30, 2015; adapted from Home: Recipes to Cook with Family and Friends, by Bryan Voltaggio (Little, Brown, 2015)

3725. SWEET CORN, GREEN CABBAGE and BACON

5 oz slab applewood-smoked bacon
2 tablespoons unsalted butter
1 1/2 cups thinly sliced spring onions, plus 3/4 cup thin diagonal slices spring onion tops
2 teaspoons thyme leaves
1 1/2 cups fresh corn (from about 2 ears)
1/2 small green cabbage, about 1 pound, cored, sliced thinly lengthwise
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles.

Heat a large saute pan over medium heat for 1 minute. Add the bacon and cook about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.

Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Saute over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally. Season with 1/2 teaspoon salt and some freshly ground black pepper. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Taste for seasoning, and toss in the spring onion tops and chopped parsley.


bacon recipe source: Sunday Suppers at Luques: Seasonal Recipes from Market to Table, by Suzanne Goin, with Teri Gelber (Knopf, 2013). p. 139

3707. BACON BLUE CORN STICKS

portion size: twenty


1 cup ground blue cornmeal 
1 cup flour 
1 cup corn kernels 
3/4 cup finely chopped cooked bacon 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/4 teaspoon hot pepper flakes 
1-1/2 cups light sour cream 
1/3 cup butter, melted 
2 eggs, separated 
2 tablespoons sugar

Place 4 cast-iron corncob pans in 450°F (230°C) oven. In large bowl, combine cornmeal, flour, corn, bacon, baking powder, salt and hot pepper flakes. In another bowl, whisk together sour cream, butter and egg yolks until blended; pour over dry ingredients and stir with wooden spoon just until combined. In separate bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form; fold into batter. Remove hot pans from oven; brush lightly with butter or spray with non-stick cooking spray. Fill each mould full of batter. Bake in centre of oven for 13 to 15 minutes or until golden and cake tester inserted in centre comes out clean. Let stand in pans on rack for 5 minutes. Unmould and serve warm.

bacon recipe source: The Canadian Living (@canadianliving) Test Kitchen

3697. BACON CRAB CAKES with PIMIENTO-CORN RELISH

yields four servings 


4 strips smoked bacon

For the relish:
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups corn kernels (from about 3 ears of corn)
Salt and pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 4-ounce jar diced pimientos, drained

For the crab cakes:
1 pound lump crab meat
1 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 small onion, finely grated
1 clove garlic, finely grated
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup crushed pretzels, as needed
3/4 teaspoon seafood seasoning, such as Old Bay
Few dashes hot sauce
Salt

 

Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.

 

Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.

Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.

As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.

Serve the warm crab cakes over warm or room temperature relish.


bacon recipe source: Patrick Decker, Cooking Channel TV

3696. CANDIED BACON CORN SALSA

yields six servings


For the Candied Bacon:
10-12 strips, thick cut bacon
1 cup brown sugar
1 tablespoon crushed red pepper

For the Bacon Corn Salsa:
6 strips candied bacon, chopped or crumbled
1 tablespoon butter
4 ears fresh corn, cut off the cobs
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped cilantro
Salt and Pepper

Preheat the oven to 400 degrees F. Pour the brown sugar and crushed red pepper in a pie pan. mix by hand.

Thoroughly coat each strip of bacon with the sugar mixture and lay out on a roasting pan with a rack and shallow tray below. (The kind that comes with an oven.)

Bake the bacon for 15-20 minutes, until almost crisp. Using tongs, flip the bacon strips and cook another 5 minutes, until cooked through and red in color.

Remove from the oven and place on a piece of foil to dry. Once cooled, the bacon should be firm and crisp, not flimsy.

For the Corn Salsa: Crumble or chop 6 strips of the candied bacon. Heat a large skillet over medium-high heat. Add the butter to the skillet. Sear the fresh corn for approximately 1 minute, just long enough to add color and sweetness, but not cook through.

Remove the corn, then repeat with the red bell peppers. Add the corn, peppers, green onion and cilantro to a bowl. Toss with the crumbled bacon, then salt and pepper to taste. Serve as a corn salad, with chips, or as a steak topper. 


bacon recipe source: Sommer Collier, A Spicy Perspective (@SpicyPerspectiv)

3655. SRIRACHA BACON CARAMEL POPCORN

makes about ten cups; serves ten people


1 1/2 pound thinly sliced bacon
3 tablespoons corn oil
1/2 cup premium popping corn

For the caramel
3/4 cup butter
1 cup brown sugar, packed
1/4 cup corn syrup
1 tablespoon Sriracha chili sauce (optional)
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat the oven to 350 degrees F. Lay the bacon flat on a sheet pan and cook for 20 minutes. Remove from oven and drain bacon on a plate covered with paper towels. Lower oven temperature to 225 degrees F. When the bacon cools, chop it into small pieces and set aside. Spray a large bowl with non-stick cooking spray. Heat the oil over medium heat in a large heavy Dutch oven with a tight fitting lid. Add the popcorn and cook, shaking often until the corn begins to pop. Cover and continue cooking and shaking until the popping is done. Transfer the popped corn to the bowl.

To make the caramel, melt the butter in a medium saucepan over medium heat. Add the brown sugar and corn syrup and mix well. Cook for 4 minutes until bubbly and hot. Remove from the heat and add the salt, baking soda and Sriracha if desired. Mix well. Working quickly while everything is hot, drizzle the caramel over the popped corn and top it with the bacon. Using two silicone spoons or spatulas fold the popcorn mixture gently until it is all well coated. Wrap a large baking sheet in foil and transfer the popcorn mixture to it. Spread the mixture evenly and put the pan in the oven for 15 minutes. Remove and toss the popcorn and thenreturn it to the oven for another 15 minutes. Remove and transfer the popcorn to two clean baking sheets separating it and spreading it evenly to cool. Let rest for 10 minutes, then eat or store in an airtight container.

 

bacon recipe source: Ray Lampe (aka Dr BBQ), National Pork Board (@allaboutpork), 1776 NW 114th Street, Des Moines, IA 50325

3628. SKILLET CORN and EDAMAME with SPINACH and BACON

1 cup sweet corn
1 cup edamame
2 heaping handfuls of baby spinach
2 scallions, chopped
1/2 red sweet pepper, sliced and diced
1/4 cup cilantro, chopped
1/2 cup red and orange cherry tomatoes
2 slices bacon
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cumin

In a serving dish, place spinach to cover most of the dish. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits. Drain the skillet of most of the oil, reserving about a tablespoon. Add scallions to the hot skillet and sautee for about a minute. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes. Add cilantro and fold in gently. Add tomatoes and fold in and allow to warm through for about a minute. Using a large spoon, transfer the contents of the skillet to the bed of spinach. The heat from the salad will cause the spinach to soften nicely. Top the salad with the bacon bits. Serve warm and enjoy.


bacon recipe source: Lyn, Lovely Pantry (@LovelyPantry), January 13, 2013