3679. AGED CHEDDAR FONDUE with GRILLED TOMATOES, BACON and ONIONS

yields 6-8 servings


1 pint cherry tomatoes

8 ounces slab bacon, cubed
1 large Vidalia onion, cubed
1/2 loaf ciabatta bread (about 8 ounces), cubed
Olive oil, for tossing with skewer ingredients
Salt
Lots of freshly ground black pepper
4 ounces aged Cheddar
6 teaspoons cornstarch
10 ounces Gruyere
2 tablespoons butter
2 cloves garlic, minced
1 cup dry white wine
2 tablespoons sherry wine
Pinch of nutmeg

Special equipment: metal skewers (or wood skewers soaked in water for 30 minutes)

 

Heat a grill on medium-high heat.

Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.

Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.

Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.

In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.

Serve with the skewers of tomatoes, onions, bacon and bread for dipping.

bacon recipe source: Amy Thielen, "My Outdoors," Heartland Table, Food Network

3558. GRAPEFRUIT, AVOCADO, BACON and SHRIMP on ENDIVE

makes four servings


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

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

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

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

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

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


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

3326. SPICY CHICKEN THIGHS and BACON STIR FRY

1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces

1 large egg white

1 tablespoon arrowroot or cornstarch

1/2 lb bacon, cut into 1 1/2" pieces

1" fresh ginger, cut into tiny matchsticks

2 bell peppers, any color, stemmed and cut into 1" pieces

1 bunch of green onions, trimmed and cut into 1 1/2" pieces

1 tablespoon chili paste
2 tablespoons brown sugar

1/2 cup soy sauce



In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces in this mixture and set aside. In a small bowl, whisk together the soy sauce, brown sugar and chili paste and set aside.



Heat a large skillet over high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, approximately 7 minutes. Without draining the oil, add the chicken and the ginger to the pan. Cook over high heat until browned, approximately 3-4 minutes. Add the bell peppers and green onions and stir to combine. Cook over high heat, stirring until crisp tender.



Add the soy sauce mixture and stir to combine. Cook about two more minutes, until the sauce is thick enough to coat the meat and vegetables.


bacon recipe source: Mary Younkin, Barefeet In The Kitchen, January 6, 2012

3296. SEARED POLLOCK with BACON and ONIONS

makes four servings


6 slices applewood bacon
1 large sweet onion, cut into 1/4-inch rounds
1 large apple, peeled, cored and thinly sliced
2 garlic cloves, minced
pinch of crushed red pepper flakes (optional)
1 tablespoon butter
1 tablespoon olive oil
4 5-oz. pollock fillets
4 tablespoons cornstarch

In a large skillet cook bacon over medium-high heat 5 minutes or until crisp. Transfer to a plate lined with paper towels to drain. Crumble and set aside.

Drain all but 1 tablespoon of the drippings from skillet. Place skillet over medium heat. Add onion; cook and stir 5 minutes. Add apple; cook 5 minutes. Add garlic and (if desired) red pepper flakes; cook 2 minutes. Transfer to a bowl; set aside.

Place cornstarch in a shallow dish; set aside. Place same skillet over medium-high heat; add butter and oil. Season fillets with salt and pepper to taste. Dip fillets in cornstarch, coating both sides. Place fillets in skillet; cook 3 to 4 minutes per side or until fish flakes easily with a fork.

Place 1 fillet on each of 4 plates. Top with onion mixture, sprinkle with crumbled bacon, and serve.


bacon recipe source: Glen's Fresh Market

3266. CHICKEN and BACON LO MEIN

1/2 pound sliced bacon, diced
2 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons canola oil, divided
1 cup broccoli florets, cut into pieces
1 cup cauliflower, cut into pieces
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 cup sliced fresh mushrooms
1 tablespoon chicken bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.

In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.

Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.

Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.


bacon recipe source: Lynn's Kitchen Adventures, March 2009

3107. EDAM BACON FONDUE

1/2 lb. Edam cheese in 1/2-inch cubes (younger cheese best)
1/2 lb. Monterey Jack cheese in 1/2-inch cubes
2 tablespoons cornstarch
3 slices thick cut bacon, 1/4-inch dice
1/2 medium sweet onion, diced small
1 small jar pimento pieces, well drained
1 large clove garlic, minced
1 1/2 cups dry white wine
2 tablespoons sherry vinegar
1-3 teaspoons Tabasco or your favorite

crisp, tart apple pieces
crisp pear pieces
toasted dense bread cubes
roasted pork tenderloin cubes
firmly cooked potato pieces
cold boiled shrimp

Cube the cheeses, combine in a bowl with the cornstarch. Dice the bacon, onion and garlic; drain the pimentos.

Sauté the bacon in a large frying pan over medium heat until beginning to brown; add the onion and cook until softened but don’t brown. Add the garlic and cook until fragrant (no more than a minute). Spoon off the visible rendered bacon drippings.

Add the white wine, sherry vinegar and hot sauce; mix well and bring to a simmer. Add the cheese mixture in four or five additions, mixing well until all the cheese has fully melted and everything is well combined.

Pour into your fondue pot, turn it to low or light the heat source and get after it.


bacon recipe courtesy of: Jack P. in Virginia; Mark McGlothlin, Chi Wulff, October 11, 2013

2980. STEAMED BACON and TARO ROOT in PRESERVED BEAN SAUCE

750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions

Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying

Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt

Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.


bacon recipe courtesy of: Asian Food Recipes

2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE

makes four servings


4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon 
whipped cream and chopped toasted hazelnuts for garnish

Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.

In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.

Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.


bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012

2907. BACON-WRAPPED APRICOTS with CRANBERRY GLAZE

makes 24 appetizers

2 teaspoons cornstarch mixed with 2 teaspoons water
3/4 teaspoon whole-grain mustard
1 1/2 teaspoons packed brown sugar
1/2 teaspoon ground nutmeg
12 slices maple-cured bacon, halved crosswise
24 dried apricots
1 1/2 cups cranberry juice

Boil cranberry juice in medium saucepan over high heat until reduced to 1 cup. Whisk in cornstarch, brown sugar, mustard and nutmeg. Bring to a boil over medium heat and boil 1 minute until thickened. Cool to room temperature. Reserve ½ cup of the glaze.

Meanwhile, line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray. Wrap bacon halves around apricots and secure with wooden pick. Brush with glaze and place on wire rack.

Broil 3 to 7 minutes, or until bacon in browned, turning once. Serve warm with reserved glaze.


bacon recipe courtesy of: Ocean Spray, One Ocean Spray Drive, Lakeville-Middleboro, MA 02349

2865. MINI APPLE PIES with BACON

4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup all-purpose flour
1 refrigerated pie crust, softened as directed

1 tablespoon cornstarch
4 slices bacon, crisply cooked and crumbled 

Heat oven to 400°F. In 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 1 tablespoon of the sugar, 1/4 teaspoon of the cinnamon and the salt. Cook about 5 minutes longer or until tender. Cool. Cut remaining 2 tablespoons butter into small pieces, then mix with flour, remaining 1/4 teaspoon cinnamon and 1/4 cup sugar. Rub ingredients together or use fork to mash together until crumbly. Add crumbled bacon. Sprinkle flour lightly on work surface. Unroll crust on work surface. Using 4-inch round cutter, cut dough into 7 circles. Gently press dough rounds into muffin cups, being careful not to stretch the dough too much. Sprinkle bottom of each dough cup with cornstarch. Spoon apple mixture into each dough cup; top with bacon mixture. Bake 10 to 15 minutes or until pie crust is golden brown. 


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste; Pillsbury

2837. BEEF and BACON LO MEIN

yields four servings


1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.


bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45

2778. GRILLED FLANK STEAK with BACON BALSAMIC GLAZE

yields four servings 


Cooking spray
2 tablespoons triple peppercorn
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves

Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.

Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.

While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.


bacon recipe courtesy of: Robin Miller, "Glaze, Bake, Wrap and Dunk," Quick Fix Meals with Robin Miller, Food Network, 2007

2750. APPLE PIE with CHEDDAR CRUST and BACON STREUSEL

Filling
6 apples, peeled, cored, and thinly sliced
1 tablespoon lemon juice
1 cup water
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons corn starch
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg

In a large bowl, toss the apple slices with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine the sugars, cornstarch, cinnamon, salt, and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add the apple slices, reduce heat, cover, and simmer until the apples are tender, about 6 to 8 minutes. Cool to room temperature.

Bacon Streusel
10 slices thick-cut bacon, cut into 1/2-inch pieces
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
4 tablespoons granulated sugar
1/2 cup (1 stick) butter, cut into pieces

In a large skillet, cook the bacon pieces over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to a paper plate to drain. Pour off the bacon drippings, and wipe out the skillet with another paper towel. Return the bacon to the pan. Sprinkle 4 tablespoons of the brown sugar over the bacon and cook over medium-low heat until the sugar is melted and has coated the bacon pieces. Using a slotted spoon, transfer the bacon to a baking sheet and chop it into bits. In a medium bowl, mix together the flour, granulated sugar, and the remaining 4 tablespoons of brown sugar. Add the butter pieces and mix together with a fork until crumbly. Stir in the bacon bits.

Cheddar Crust (makes two crusts)
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
4 ounces sharp cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup ice water

Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together. Turn dough out; gather into a block and split in two. Wrap each in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. Dough can be frozen up to 3 weeks. Roll out one dough round and transfer to a pie plate. Fill with apple goodness and top with bacon streusel. Cover tightly with foil and bake at 375° for 30 minutes. Uncover and continue baking for 30-35 minutes, until the apples are quite tender and the topping is bubbling and crisp. If the topping is browning too quickly or too much, cover it with foil. Remove from the oven and let cool on a wire rack for 30 minutes before cutting.


bacon recipe courtesy of: Suzanna Winter, Galley Kitchen, December 15, 2010

2663. CHICKEN with BOK CHOY and BACON

1 1/2 boneless skinless chicken breasts, cut into slices 1/8″ thick by 1/4″ by 1″
1 tablespoon premium light soy sauce
1 teaspoon Shao Hsing wine
1 tablespoon cornstarch
2 tablespoons peanut or canola oil
4-6 slices smoked thick bacon, cut crossways into 1/2 slices
1 tablespoon raw sugar
5 cloves garlic, minced finely
1 1/2 inch cube fresh ginger, peeled and minced finely
6 large scallions, white and light green parts only, thinly sliced on the diagonal
1 1/2 tablespoons premium light soy sauce
1 tablespoon Shao Hsing wine
1 teaspoon rice vinegar
1 pound Shanghai or baby bok choy, rinsed, bottom trimmed away and cut into 1″ chunks
3/4 cup chicken stock or broth into which 1 teaspoon of cornstarch has been dissolved
dark green tops of the scallions, cut into thin slices on the diagonal
1 teaspoon sesame oil

Gently toss chicken breast slices with the first measures of light soy sauce, Shao hsing wine and cornstarch, and allow to marinate at least twenty minutes. Heat wok on high heat until a thin ribbon of smoke spirals up from the hot metal. Add peanut or canola oil, and let it heat for thirty seconds. Add the bacon, and stir well to separate each piece out from the others. Cook, stirring, until the bacon has rendered its fat and is done but not crispy. Remove from the wok and set aside. To the wok add the chicken, spreading it out into a single layer against the bottom of the wok. Sprinkle with the sugar, garlic, ginger and scallion slices. Leave the chicken undisturbed for a minute or so, until the bottom of the chicken begins to brown, then cook, stirring until 2/3 of the chicken is no longer pink, but white and brown. Sprinkle the chicken with the soy sauce, wine and vinegar and stir, scraping up any browned bits from the bottom and sides of the wok. Add the bacon back to the wok. Add the bok choy and the broth or stock and cook, stirring, and scraping any more browned bits from the bottom of the wok, until the bok choy wilts slightly and a sauce forms. Sprinkle with the scallion tops, drizzle with sesame oil, and give the whole thing a final stir before scraping it out of the wok into a warmed serving. Serve with steamed rice and really good Chinese tea.


bacon recipe courtesy of: Barbara, Tigers & Strawberries, January 26, 2009 

2548. GREEN TEA SPINACH SALAD with BACON and HARD-COOKED EGGS

1/2 cup sliced mushrooms
2 slices bacon
1/4 cup finely chopped red onion
1/2 teaspoon cornstarch
1/4 cup apple juice
2 tablespoons cider vinegar
1/2 tablespoon green tea mix
1 to 2 hard-cooked eggs, chopped or quartered
3 small red potatoes, unpeeled, cooked, sliced
8 cups lightly packed spinach leaves, torn into bite-size pieces
Salt and pepper, to taste

Combine spinach, potatoes, and mushrooms in salad bowl. In small skillet cook bacon until crisp; drain well, crumble and reserve. Discard all but 1 tablespoon bacon fat in skillet; cook onion in fat until tender, 2 to 3 minutes. Mix cornstarch, apple juice and vinegar; add to skillet and heat to boiling. Boil, stirring constantly, until slightly thickened, about 1 minute. Stir in green tea mix. Pour hot dressing over spinach mixture and toss; add hard-cooked egg and reserved bacon and toss. Season to taste with salt and pepper.


bacon recipe courtesy of: Island Teas 

2501. MIXED VERMICELLI and BACON with OYSTER SAUCE

serves 1-2


150 grams rice vermicelli, cooked
50 grams bean vermicelli/bean threads, chopped into segments
50 grams bacon, cooked and diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 tablespoons oyster sauce
250 ml water
1 teaspoon corn starch

Soak bean vermicelli in water until soft. Drain. Stir-fry bacon in 1 tablespoon oil until crispy. Set aside. Use remaining oil to stir-fry bell peppers for 1 minute. Add rice vermicelli, bean vermicelli and sauce mix. Cook until sauce thickens. Stir in fried bacon.


bacon recipe courtesy of: Lee Kum Kee, Lee's Kitchen Australia/New Zealand, Oriental Merchant Pty Ltd., 10 Westgate Drive, Laverton North, Victoria, 3026 Australia

2463. STAMPPOT with BEETS and BACON

serves 5-6 as a one-dish meal


4 beets
8 medium potatoes
1 onion, chopped
¼ cup vinegar (optional)
1 tablespoon corn starch
8 slices bacon, chopped

Boil potatoes in a large pot, with their skins on. When they are soft, after approximately 30 minutes, turn off the heat, drain and set aside.

At the same time, boil the beets (skins on) in another pot until they’re soft, approximately 1.5 hours. Reserve about a cup of the beet water.

When cooled, peel the beets and the potatoes. Cube the potatoes and place them back in the large pot. Slice the beets. Heat the reserved beet water, and add the slices to it. Mix the cornstarch into a bit of water or vinegar, and add it to the beet mix.

Meanwhile, sauté onions until golden brown. In a separate saucepan, fry the bacon on medium-low until crispy, and reserve the bacon grease. Pour the beet slurry over cubed potatoes, and mash. Add the sautéed onions, stirring over a bit of heat until heated through.

Serve in individual bowls, sprinkle with reserved bacon and drizzle with bacon grease.


bacon recipe courtesy of: The Shortlists, September 13, 2010

2448. SPINACH, MUSHROOM and BACON CHEESE FONDUE

makes four servings


32 ounces chicken or vegetable broth
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)

Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

Serve fondue with the vegetables, apples and bread.


bacon recipe courtesy of: Jaden Hair, Steamy Kitchen, November 9, 2010

2386. SWEET CORN PUREE with BACON and FRESH CORN SALSA

makes four servings


4 cups chicken stock
3 large ears of fresh sweet corn
1/2 teaspoon chopped garlic
2 tablespoons chopped yellow onion
Pinch of fresh thyme
1 1/2 cups heavy whipping cream
2 tablespoons cornstarch
2 tablespoons cold water
8 slices bacon, cooked and crumbled
fresh corn salsa for garnish (recipe below)

In a Dutch oven, bring the chicken stock to a simmer over medium heat. Slice the corn kernels from the cobs and add to the chicken stock along with the garlic, onion, and thyme. Cover and simmer over low heat for 30 minutes. Puree the corn mixture using a blender or hand mixer and return the puree to the Dutch oven. Add the cream and bring to a simmer over low heat. Mix the cornstarch and cold water in a small cup and add to the puree. Stir to thicken. Divide the soup among four bowls. Top with crumbled bacon and Fresh Corn Salsa.

FRESH CORN SALSA
makes about 2 cups

2 large ears fresh sweet corn
2 ‘Roma’ tomatoes, seeded and chopped
1 jalapeño pepper, chopped
2 tablespoons chopped red onion
2 cloves garlic, minced
1 poblano pepper, roasted, peeled, seeded, and chopped
2 tablespoons chopped cilantro
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon red wine vinegar
3 tablespoons olive oil

Slice the corn kernels from the cobs and place in a medium-sized bowl. Combine the corn with the remaining ingredients. Refrigerate at least 1 hour before serving.


bacon recipe courtesy of: Organic Gardening, 400 South Tenth Street, Emmaus, Pennsylvania 18098-0099

2354. SPECKKNODEL (BACON DUMPLINGS with WHITE CABBAGE)

serves four


500 grams floury potatoes, peeled
150 grams flour
1 small egg
salt
200 grams bacon
2 eggs
200 grams crème fraîche
2 tablespoons corn starch
nutmeg

For the cabbage salad:
1 large white cabbage
1 tablespoon caraway seeds
200 grams lean bacon, cut in tiny cubes
100 ml white wine or apple cider vinegar

For the dumplings, cook the potatoes (without peeling or cutting them) until tender. Peel and mash with a fork or potato ricer (don't be tempted to use an electric whisk, or you'll end up with a glue-like mass that is impossible to work). When the potatoes have cooled down just enough to be able to handle them with your bare hands, add the egg and flour, season with salt and knead into a smooth dough.

Divide the mixture into 12 equal portions, flatten them in your hands and put a ball of bacon bits in the middle. Roll the dumplings with floury hands, making sure that the bacon is well enveloped and the dough closes tightly around them. Sit the dumplings in a greased, oven-proof dish and bake in the oven for ca. 25 minutes at 200 C.

Whisk the eggs, crème fraîche and corn starch together, season with salt and nutmeg and pour over the dumplings. Continue to cook until the egg mixture has set.

While the dumplings are baking, cut the cabbage into thin strips (no more than 5 mm) and cook in salted water with the caraway seeds until tender. Drain and return to the pot. Cut the bacon into 1 cm dice and fry in a shallow pan until nicely brown. When the bacon bits are done, add them and the fat they released to the cabbage. Return the pan to the stove and add the vinegar, heat it up and add to the cabbage. Mix through and keep warm until serving.


bacon recipe courtesy of: Johanna Wagner, thepassionatecook, London, UK, August 22, 2004