3958. PUMPKIN HONEY CORNBREAD with GUAJILLO CHILES and BACON

1 Dried Guajillo Pepper

1 Cup Very Hot Water

2 Strips Bacon

1 Egg

1 Cup Milk (Buttermilk or any other dairy milk)

1/3 Cup Honey

1/3 Cup Vegetable Oil

1/2 Cup Pumpkin

1/2 Tbsp Cinnamon

1 Cup Flour

1 Cup Yellow Cornmeal

1/4 Tsp Salt

3 Tsp Baking Powder

Preheat the oven to 400. Place a cast iron skillet or heavy oven proof pan on medium heat. Slice off the stem of the guajillo and run your knife down the pepper lengthwise. Remove the seeds, place in a bowl, and pour the hot water over it. Let soak for 25 minutes or until soft.

Place the bacon in the pan and cook. Remove from the pan and drain off the excess fat, leaving a thin coating. Crumble the bacon and set aside.

Combine egg, milk, vegetable oil, honey, pumpkin and cinnamon. In a separate bowl, combine flour, cornmeal, salt and powder. Add the flour to the bowl with the wet ingredients and mix until just combined. Thinly slice the pepper and add it to the mixture along with the bacon and stir to incorporate.

Place in the oven for 20-25 minutes, until a toothpick inserted comes out clean.

bacon recipe source: Corrine Soave, Daily Ciabatta (@dailyciabatta), October 2015

3892. BACON STUFFED CORN CAKES

Makes 6-8 pancakes


Corn Cake Mixture:
1 1/2 cups fine or medium ground cornmeal
1 teaspoon salt
1 1/2 cups boiling water
1/2 cup milk
2 tablespoons olive oil plus some for cooking
1 tablespoon sugar
1 large egg

Filling:
4 large strips bacon, diced
3-4 scallions, minced
1 cup shredded cheese
Maple Syrup, for serving
Salsa, for serving

Stir together cornmeal and salt. Add boiling water and stir. Let sit for 5-10 minutes so water can absorb.

Stir in milk, olive oil, and egg into batter. Let rest while you make filling.

Bake bacon until crispy at 350 degrees. Dice or crumble the bacon and stir in with diced scallions and grated cheese.

To make cakes, add a drizzle of oil to a griddle or large skillet over medium heat. Once hot, add 1/4 cup of the cornmeal batter.

Immediately top batter with a small handful of the bacon filling. Spoon another 1/4 cup of batter over the top of the filling so it mostly covers the filling. It's okay if it doesn't cover everything.

Let cook for 3-4 minutes or until the edges are firm around the cake.

Flip cake and cook for another few minutes until they are cooked through.

Serve cakes immediately with maple syrup or salsa!


bacon recipe source: Nick Evans, Macheesmo (@Macheesmo), May 19, 2012

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

3552. BACON CORN FRITTERS with TOMATO CHUTNEY and BUTTERMILK GREENS

serves six 


5 slices bacon 
1 cup cornmeal 
1 cup corn flour 
3 tablespoons granulated sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/4 teaspoon cayenne pepper 
1 cup buttermilk 
2 eggs 
1 cup fresh corn kernels or frozen corn kernels
1 cup shredded zucchini
 2 green onions, finely chopped 
vegetable oil, for deep-frying

Tomato chutney: 
2 teaspoons olive oil 
1 small onion, diced 
2 cloves garlic, minced 
1 teaspoon mustard seeds 
2 vine ripened tomatoes or plum tomatoes, seeded and chopped 
2 tablespoons cider vinegar 
1 tablespoon liquid honey 
1 pinch salt 
1 pinch pepper

Buttermilk greens: 
1/2 cup buttermilk 
3 tablespoons light mayonnaise 
1 tablespoon cider vinegar 
1/4 teaspoon pepper 
6 cups baby spinach 

Tomato chutney: In small saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 7 minutes.

Add garlic and mustard seeds; cook, stirring, until fragrant, about 1 minute. Stir in tomatoes, vinegar, honey, salt and pepper; cook, stirring occasionally, until thickened and almost no liquid remains, about 7 minutes.

Meanwhile, in skillet, cook bacon over medium-high heat, turning occasionally, until crisp, about 5 minutes. Remove 2 tablespoons fat and set aside. Transfer bacon to paper towel; blot dry and chop.

In large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, pepper and cayenne. Whisk in buttermilk and eggs. Stir in corn, zucchini, green onions, bacon and reserved bacon fat.

In deep-fryer, wok or deep saucepan, heat enough oil to come about 3 inches (8 cm) up side until deep-fryer thermometer reads 365ºF (185ºC). Using about 2 tablespoons batter per fritter, drop by scoops into hot oil; deep-fry, in batches and turning once, until golden, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate.

Buttermilk greens: In large bowl, whisk together buttermilk, mayonnaise, vinegar and pepper until smooth; add spinach and toss to coat. Serve with fritters and chutney.


bacon recipe source: Amanda Barnier, The Test Kitchen for Canadian Living Magazine, August 2013 

3605. BACON and CORNMEAL FRIED MUSH

makes several slices, depending on thickness


1½ cups yellow corn meal or can use white
1 teaspoon kosher salt
3½ cups water
8 slices bacon, cooked and crumbled
syrup, for serving
butter or bacon grease for frying

In a medium saucepan, bring water to a boil. Add the salt. Once boiling, whisking constantly, slowly pour in the cornmeal. Reduce heat and simmer until thick, about 3-4 minutes. Remove from heat and stir in the bacon.

Spread into a greased bread pan. Cover and chill overnight.

Slice the mush into ½ inch to 1 inch slices.

Coat the bottom of a skillet with bacon grease or butter. Either coat with flour or without, and fry until golden and crisp around the edges.

Serve with butter & maple syrup if desired.


bacon recipe source: Cassie (member), Just a Pinch (@JustAPinchCooks)

3551. FRIED CATFISH, BACON and GREEN TOMATO KABOBS

yields 20 kabobs


oil, for frying
1 cup sweet chili sauce 
2 tablespoons soy sauce 
1 1/2 tablespoons Worcestershire sauce 
2 teaspoons hot sauce 
1 1/2 pounds catfish fillets, cut into 2-inch cubes 
2 medium-sized unripe tomatoes, cut into wedges 
1 large Spanish onion, cut into wedges 
3 cups cornmeal 
2 tablespoons Cajun seasoning 
20 slices bacon
special equipment: 20 long wooden skewers

Heat the oil in a tall, narrow stockpot to 350 degrees F. In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat. In a shallow, wide dish, combine the cornmeal and Cajun seasoning. To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients. Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers. Serve on the stick!


bacon recipe source: Ben Sargent, "Oklahoma," Hook, Line & Dinner, Cooking Channel TV 

3542. BACON, ONION, and MUENSTER TART

makes about 48 hors d'oeuvres


1 teaspoon vegetable oil for pan

3 tablespoons cornmeal

1 pound store-bought pizza dough

1/2 pound meaty, thick-cut bacon, cut crosswise into 1/4-in.-thick pieces 

2 cups thinly sliced yellow onions 

1/2 pound Alsatian münster, taleggio, or other washed-rind cheese, rind removed and cheese cut into 1/2-in. dice 

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper 

 

Preheat oven to 450°. Bring a medium pot of water to a boil. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.

On a lightly floured surface, stretch dough with hands and/or roll with a rolling pin into a rectangle roughly the same size as the pan. Transfer dough to pan, stretching to fit. Fold over 1/2 in. of dough around edges to form a slightly raised rim for the tart. Prick dough all over with a fork.

Add bacon to boiling water and blanch 30 seconds. With a slotted spoon, transfer to paper towels to drain. Add onions to water and blanch 2 minutes, then drain in a colander and spread evenly over dough. Scatter cheese over onions, then sprinkle bacon over cheese. Sprinkle with salt and pepper.

Bake tart until cheese is melted and beginning to brown and crust is crisp and well browned, 20 to 25 minutes. Lift out of pan with a spatula, cut into roughly 2-in. squares, and serve immediately.
Make ahead: The tart can be made up to 2 days ahead and kept wrapped in waxed paper at room temperature. To serve, unwrap and reheat 10 minutes at 200°.


bacon recipe source: Greg Higgins, Higgins Restaurant & Bar, Portland, Oregon; Sunset Magazine, April 2009

3514. GRILLED DOUBLE BACON, PEPPERONI and ONION PIZZA

1 (12-14") pizza dough, stretched onto a pan
1 tablespoon extra virgin olive oil
2/3 cup pizza sauce
3/4 cup shredded mozzarella
5 slices thick sliced bacon, cooked and cut into chunks
1/4 cup Canadian bacon, cut into quarters
1/4 cup pepperoni
1/4 cup diced onions
1/2 cup shredded Parmesan Reggiano
1 tablespoon olive oil, plus more for brushing
dried oregano
garlic powder
salt & pepper
cornmeal for pizza pan

Preheat the grill on high to 500 degrees, with the lid closed. Brush a good quality pizza pan lightly with olive oil, and sprinkle with cornmeal. Set aside. Stretch and roll out the pizza dough until thin, and place on the pan. Brush the top with 1 tablespoon olive oil, and then spoon on pizza sauce. Top pizza with the mozzarella, bacon, Canadian bacon, pepperoni, onions and then Parmesan. Season with oregano, garlic powder, salt and pepper. Set pizza on the grill and close the lid. Cook for 5 to 8 minutes or until cooked through.




bacon recipe source: The Cooking Photographer, January 28, 2011

3480. BLUE CORN FRIED CHICKEN with ANCHO HONEY and BUTTERMILK-BACON SMASHED POTATOES

yields four servings


Chicken

1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
Peanut oil
Salt and freshly ground pepper
3 cups all-purpose flour seasoned with salt and pepper
4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
2 cups blue cornmeal, seasoned with salt and pepper

Ancho-honey sauce
1 cup honey
2 tablespoons ancho chile powder

Buttermilk-bacon potatoes 

2 pounds red bliss potatoes, skin on and boiled
3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed to a paste
1/2 cup cooked bacon, crumbled
Salt and freshly ground pepper

For the chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.

For the ancho-honey sauce: Mix all ingredients together until blended.

For the buttermilk-bacon potatoes: Combine all ingredients in a medium bowl and smash, don't puree.

bacon recipe source: Bobby Flay, "Chicken & Honey," Hot off the Grill with Bobby Flay, Food Network

3442. CREAMY BREAKFAST POLENTA with ASIAGO, THYME, BACON and POACHED EGGS

makes four servings


5 tablespoons unsalted butter, divided
¼ cup onion, finely diced
1 large clove garlic, minced
1 cup warm water
2 cups whole milk, plus more as needed
1 cup coarse ground yellow cornmeal
salt and pepper
1 tablespoon finely chopped fresh thyme
3 oz shredded asiago cheese, plus more for serving
4 poached eggs
4 strips crisp cooked bacon, crumbled

In a medium sauce pan melt 3 tablespoons of the butter over medium heat. Add the onion and garlic and cook until translucent.

Add in the water and milk and bring to a simmer. While whisking continuously, slowly pour in the cornmeal. Continue whisking until the mixture starts to thicken.

Heavily season with salt and pepper to taste. Mix in the thyme, asiago cheese, and the rest of the butter (2 tablespoons). Add more warm milk as needed if the mixture starts becoming too thick.

Serve warm topped with more asiago cheese, a poached egg, and crumbled bacon.


bacon recipe source: Baker Bettie (@BakerBettie), October 21, 2013

3435. FRIED GREEN TOMATO and BACON GRILLED CHEESE

serves four


2 green tomatoes, cut into ¼-inch slices
½ cup bacon grease (save from cooking bacon)
2 eggs, lightly beaten
¼ cup milk
¼ teaspoon paprika
¼ teaspoon garlic powder
½ cup flour
⅔ cup cornmeal
½ teaspoon salt
¼ teaspoon pepper
sugar
8 slices white bread, preferably Texas Toast
8 slices bacon, cooked
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 teaspoons chopped chives, optional
butter

Whisk eggs, milk, paprika, and garlic powder in a pie pan or bowl.

In another pie pan or on a plate, mix together flour, cornmeal, salt and pepper.

Dip tomatoes into egg mixture and then coat with flour mixture.

Heat bacon grease in a large cast iron skillet or regular skillet over medium heat. When hot, fry 4 to 5 tomatoes at a time. When golden brown on one side, flip and cook until golden brown on the other side. Drain on paper towels and sprinkle lightly with sugar and salt.

For each sandwich, layer 2 to 3 fried green tomatoes on a piece of bread, top with 2 slices bacon, and about ¼ cup Cheddar cheese and ¼ cup Monterey Jack cheese. Sprinkle with chives and top with another bread slice.

Heat a griddle or skillet over medium-high heat. Place a pat of butter on the surface of the pan. Use a spatula to spread it out as it melts. Place a sandwich on top and cook until golden brown. Lift sandwich off pan with a spatula, place another pat of butter down and flip sandwich over onto the melted butter. Cook until cheese is melted, turning heat down if it starts to brown too quickly.


bacon recipe source: Christin Mahrlig (@cmahrlig), Spicy Southern Kitchen, August 12, 2014

3405. PIOPPINI MUSHROOM, BACON and COMTE FLATBREAD with FRESH SAGE

makes two flatbreads 


Dough
1 package (2 ¼ teaspoons) active dry yeast

¾ cup warm water (105° F to 115° F)

1 teaspoon honey

2 cups all-purpose flour, plus more for dusting

1 teaspoon kosher salt
olive oil for bowls

Toppings
1 head garlic, top ¼ cut off

3 strips thick cut bacon

½ cup olive oil, divided

1 medium sweet onion, cut in half and thinly sliced

½ teaspoon salt

½ cup dry white wine

½ lb pioppini mushrooms, bottom ends trimmed

1½ cups Comté cheese, grated
1 tablespoon fresh sage, finely chopped or chiffonade
fine cornmeal

Tools: Large pizza stone, pizza paddle

Preheat the oven to 450° F.
 
Dough: Whisk the yeast, warm water and honey together with two tablespoons of flour in a large bowl. Let rest until foamy, about 5 minutes. (If the mixture doesn’t foam, throw it away and start again with fresh yeast.)

Add the remaining flour and salt. Stir with a wooden spoon or rubber spatula until the dough comes together in a ball. Kneed the dough for a few minutes in the bowl. Cut the dough in half and drizzle about 3 tablespoons of olive oil in the bottom of two medium-size mixing bowls. Place one piece of dough in each bowl and roll it around to evenly coat with oil. Cover each bowl loosely with plastic wrap and let rest in a draft-free spot for 45 minutes to 1 hour, or until doubled in size.

Toppings: Place the garlic head on a piece of foil, drizzle with ¼ cup olive oil and wrap tightly. Roast on the top shelf of the oven for 30 to 45 minutes until soft and golden. Cool slightly, then squeeze each clove to remove garlic.

Lay the bacon on a cutting board horizontally and cut it into ¼-inch strips. Heat a sauté pan over medium-high heat and cook bacon, stirring occasionally, until crisp and golden. Using a slotted spoon transfer the bacon to a paper towel lined plate. Add 1 tablespoon olive oil and onion to the bacon fat and cook over medium heat until the onions are soft and golden brown, 10 to 12 minutes. Add about 5 cloves of roasted garlic, white wine and salt and scrape up the bits from the bottom of the pan. Cook for 4 to 6 minutes or until the onions are a deep golden color. Transfer to a bowl.

Add the remaining 3 tablespoons olive oil to the same pan and sauté the mushrooms with a pinch of salt over medium-high heat until soft, 4 to 6 minutes. Transfer to a bowl.

To Serve: Lightly flour your work surface and scoop the dough out onto it. Cut the dough in half and gently round each piece out. Cover one dough ball loosely with plastic.

Roll the dough into a 1/8-inch thick round with a flour-dusted rolling pin. Lightly cover the pizza paddle with cornmeal and gently lay the dough on top. Slide the paddle back and forth to make sure the dough isn’t sticking anywhere. Cover the flatbread with half of the toppings and shake one more time to make sure you can easily slide the dough off the paddle. If it’s sticking anywhere, lift the dough in that area and add a little more cornmeal under the dough.

Place the paddle at a slight angle with the tip at the back of the pizza stone and gently shake the dough off the paddle onto the stone. Bake for 10 to 15 minutes, or until crust is golden and cheese is bubbling.

Remove from the oven and top with fresh sage. Let the flatbread cool slightly before cutting it.


bacon recipe source: Caroline Fey, The City Kitchen (San Francisco), October 31, 2011

3327. GRILLED SALSIFY, CORN and BACON HUSH PUPPY with SALSIFY HONEY BUTTER DIPPING SAUCE

yields 4 servings


2 stalks salsify, peeled and sliced in half

1 ear corn, shucked
Olive oil
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 egg, lightly beaten
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
2 strips bacon, cooked and chopped
Peanut oil, for frying 

Salsify Honey Butter Dipping Sauce:

4 salsify stalks
1/2 cup honey
4 tablespoons butter
3 tablespoons sriracha
1 tablespoon cayenne
Kosher salt and freshly ground black pepper 

Dipping sauce: Fill a medium saucepan with water and bring to a boil. Break the salsify stalks in half to release the milk inside, and boil for 10 minutes. Simmer for another 5 minutes. Take 1 cup of salsify stock and pour into another saucepan. Then add the honey, butter, sriracha, and cayenne. Season with salt and pepper. Bring back to a boil and simmer for another 10 minutes to allow the flavors to blend.

Hush puppies: Preheat the grill to high.

In a large bowl, toss the salsify and corn with a little olive oil and some salt and pepper. Add the salsify and corn to the grill, grilling on all sides until the salsify is fork tender and the corn looks charred. Remove from the grill.

Slice the corn kernels off the cob into a bowl. Chop the salsify into small cubes. Add to the bowl. Season with salt and pepper.

In another bowl, mix the buttermilk with the egg. Add to the salsify and corn, mixing to incorporate. Add the cornmeal, flour, baking powder, 1 teaspoon salt and bacon. Mix together to form a thick batter.

Heat enough peanut oil to fry in a Dutch oven or cast-iron skillet to 350 degrees F. Drop golf ball size balls of batter in the oil, cooking until golden brown, 5 to 7 minutes.

Remove from the fryer, sprinkle with salt and drizzle with dipping sauce. 


bacon recipe source: Chad Rosenthal, "A Star Is Chopped," Food Network Star, Food Network

3318. BACON-APRICOT CORNBREAD with MAPLE ICE CREAM

yields one 8 x 8-inch cornbread, about 9 servings


Maple Ice Cream:
2 cups heavy cream
3 tablespoons pure maple syrup
1 1/2 tablespoons sugar
1 vanilla bean, split
5 egg yolks

Cornbread:
2 tablespoons butter
1 cup plus 2 tablespoons all-purpose flour
1/2 cup diced bacon
1 1/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup whole milk
2 eggs, lightly beaten
1/2 cup dried apricots, diced
3 tablespoons honey
1 tablespoon molasses
2 tablespoons maple syrup, optional

To make the maple ice cream, combine the cream, syrup, sugar, and vanilla bean in a saucepan and bring to a boil, stirring occasionally to dissolve the sugar.

Meanwhile, beat the egg yolks until light and fluffy. Remove the vanilla bean from the cream mixture. By droplets at first, whisk the hot mixture into the yolks to temper them. Pour this back into the saucepan, set over medium-low heat and continue stirring until the mixture begins to thicken and give off steam; do not let it come to a boil. Remove from the heat and transfer to a clean bowl. Cover and refrigerate until chilled.

Churn this mixture in an ice-cream maker according to the manufacturer’s directions.

To make the cornbread, preheat the oven to 325˚F. Grease an 8 x 8-inch baking pan with one tablespoon of the butter. Coat with 2 tablespoons of flour and set aside.

Heat remaining tablespoon of butter in a saucepan over medium heat and add the bacon. Cook until the bacon is browned and cooked through, about 5 minutes. Set aside.

Combine the remaining 1 cup of flour, cornmeal, sugar, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center and add buttermilk, milk, and eggs. Stir until just combined.

Combine apricots, honey, molasses, and cooked bacon with about a tablespoon of the bacon drippings and stir to combine. Pour cornbread mixture into prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes.

Allow to cool slightly. Serve with a scoop maple ice cream.

If desired, you can combine any remaining bacon drippings with 2 tablespoons of maple syrup and drizzle over the top of the ice cream. You can also top with some additional cooked bacon bits.


bacon recipe source: Gabriel Rucker, Le Pigeon, 738 E Burnside St, Portland, OR 97214; James Beard Foundation, 167 West 12th Street, New York, NY 10011

3292. POBLANO, BACON and CHEDDAR SKILLET CORNBREAD

serves 10 

 

 

3 poblano chiles, charred, sweated, peeled, seeded and diced

6 to 8 center cut bacon slices

1/2 cup yellow cornmeal

1 1/4 cup all-purpose flour

1/3 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon freshly ground black pepper

1 cup whole milk

1/2 cup heavy cream

4 eggs, well beaten

2 cups grated cheddar cheese

2 cups corn kernels, preferably fresh, or thawed from frozen

Preheat the oven to 375°F. In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well. Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

bacon recipe source: Pati Jinich, Pati's Mexican Table, December 2013

3208. FRIED GREEN TOMATOES with BACON REMOULADE

yields six servings


For the bacon rémoulade
1/2 pound bacon (about 6 thick slices)
1/2 pound pickled green tomatoes, finely chopped, plus pickling liquid
1 tablespoon minced fresh chives, plus more for serving
1 egg yolk
1/4 teaspoon coarse kosher salt
1/2 cup neutral oil, like grapeseed, safflower or canola
1/4 cup olive oil

For the fried tomatoes
1 teaspoon coarse kosher salt
1 teaspoon black pepper
3 large unripe green tomatoes, sliced 1/4-inch thick
1 1/2 cups all-purpose flour
4 large eggs, beaten with a splash of water
1 1/2 cups cornmeal
Hot sauce, for serving

Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.

In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.

Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.

Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.

Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.


bacon recipe courtesy of: Melissa Clark, in "To Every Vegetable’s Season, Another Season," The New York Times, August 7, 2013

3111. FRIED GREEN TOMATO and BACON WRAP with PEACH VINAIGRETTE

serves four


1/2 cup vegetable shortening
8 strips (about 1/2 pound) cooked bacon, fat reserved
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon paprika
2 (8-ounce) green tomatoes, cut into 1/4-inch-thick slices
1/2 cup buttermilk
4 (10-inch) sandwich wraps, such as flour tortillas or lavash
4 tablespoons peach vinaigrette (recipe below)

Peach vinaigrette (yields 3/4 cup)
8 ounces (about 3 medium) ripe peaches, peeled, pitted, and quartered
2 tablespoons white-wine vinegar
1 teaspoon honey
1/2 teaspoon fresh-ground black pepper

In a medium nonreactive bowl, use a fork to mash peaches into a slightly chunky pulp. Stir in vinegar, honey, and pepper. Refrigerate for 4 to 6 hours or overnight to allow flavors to meld. Most flavorful when served at room temperature.

Fry the green tomatoes: In a large skillet over medium-high heat, heat shortening and 2 tablespoons reserved bacon fat. In a wide, shallow bowl, combine cornmeal, flour, parsley, thyme, salt, pepper, and paprika. Dip each tomato in buttermilk and then dredge in cornmeal mixture. Fry tomatoes, in batches of 3 or 4, on each side until deep-golden brown. Drain on a wire rack.

Assemble the wraps: On a clean work surface, lay the wraps and place 3 tomato slices on each. Place 2 strips of bacon on top of the tomatoes and spoon 1 tablespoon of our peach vinaigrette over each wrap. Fold the wraps into sandwiches and serve.


bacon recipe courtesy of: Ann Stratton and Ruedi Hofmann, Country Living, 300 West 57th Street, New York, NY 10019

3060. BACON-WRAPPED CATFISH NUGGETS

makes about four servings


2 lbs. catfish filets, cut into 1 ¼” pieces

2 cups milk

8 strips bacon

1 cup yellow cornmeal

1 cup all-purpose flour

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

1 tablespoon cayenne pepper

¼ teaspoon salt

3 cups canola oil (for frying)

8-10 6” wooden skewers

 

In a large bowl, place the catfish pieces, cover with milk and refrigerate for about one hour. In a large skillet, fry the bacon over medium-low heat until partially cooked but still limp (turning once). Remove bacon from skillet, drain on paper towels and set aside for later use. In a separate bowl, combine the cornmeal, flour, garlic powder, black pepper, cayenne, and salt, and mix well. Starting with a piece of bacon, skewer the bacon, then a piece of fish, then wrap the bacon onto the skewer again, and keep alternating bacon/fish, weaving the bacon around each piece of fish. Dredge the skewered fish in the flour mixture until well coated on all sides, and shake off any excess. Heat oil in a deep 10” skillet over medium-high heat until hot. Fry the catfish skewers in the oil until golden brown and fully cooked, about 5 minutes per side, turning with tongs. Remove from oil with spatula and place on baking tray, and keep warm in oven until ready to serve.

 

 

bacon recipe courtesy of: Kay & Tom Van Treese, The Three-Headed Chef: Dinner After Midnight, April 25, 2013

2989. BACON-THYME CORN MUFFIN TOPS

makes 12 muffin tops 


6 ounces bacon, cooked, crumbled, drippings reserved (1/2 cup crumbled)
1 cup fine stone-ground yellow cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
6 tablespoons unsalted butter (3/4 stick), melted and slightly cooled
1 cup low-fat buttermilk, well shaken
3 large eggs, at room temperature
2 teaspoons minced fresh thyme leaves

Heat the oven to 400°F and arrange a rack in the middle. Coat the wells of 2 6-well muffin top pans or 1 standard 12-well muffin pan with bacon drippings (or vegetable oil); set aside. Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until incorporated and smooth. Add wet ingredients to dry, stirring just until incorporated, about 1 minute. Divide batter evenly (about 1/3 cup) among the wells, and sprinkle about 1 heaping teaspoon of bacon over each muffin top. Bake muffin tops until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let sit in the pans 5 minutes before removing.


bacon recipe courtesy of: Kate Ramos, CHOW, 235 Second Street, First Floor, San Francisco, CA 94105

2927. CREAMY POLENTA with BACON and CRANBERRIES

yields four servings


Polenta:

2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper

To Assemble:

10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries

 

For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.

For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.

Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.

Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.

 

 

bacon recipe courtesy of: Giada De Laurentiis, "Rise and Shine," Giada at Home, Food Network