3700. HUEVOS RANCHEROS with BACON TORTILLAS

For the salsa:
5 vine-ripened tomatoes (about 2 pounds)

2 to 3 serrano chile peppers
1/2 white onion, chopped
1 clove garlic, chopped
Kosher salt
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
 

For the tortillas:
6 slices bacon
1 cup masa harina (instant corn flour)
Kosher salt
1 tablespoon vegetable oil
 

For the eggs:
2 tablespoons vegetable oil
4 large eggs
Kosher salt
1/4 cup crumbled Cotija cheese or queso fresco
2 tablespoons chopped fresh cilantro

 

Make the salsa: Preheat the broiler. Spread the tomatoes and serrano peppers on a foil-lined baking sheet and broil, turning occasionally, until charred, 10 to 15 minutes. Wrap in the foil and set aside, about 10 minutes. Rub off the charred skins; remove the pepper stems. Pulse the tomatoes, peppers, onion, garlic and 1/2 teaspoon salt in a food processor until chunky.

Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Carefully add the tomato mixture and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the cilantro and season with salt. Transfer the salsa to a bowl and cover to keep warm; wipe out the skillet.

Prepare the tortillas: Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels, reserving the drippings in the skillet. Finely chop the bacon. Combine all but about 1 tablespoon bacon, the masa harina and a pinch of salt in a medium bowl. Stir in 3/4 cup warm water and knead in the bowl until the dough is soft and pliable, about 2 minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch disks.

Cook the tortillas: Heat the vegetable oil in the cast-iron skillet over medium-high heat. Add the tortillas and cook until golden brown on the bottoms, 3 to 4 minutes; flip and cook until golden on the other side, 3 more minutes. Flip again and cook until the tortillas are browned and cooked through, about 1 more minute. Wrap in foil to keep warm.

Make the eggs: Add the vegetable oil to the bacon drippings in the nonstick skillet and set over medium-high heat. Add the eggs, season with salt and fry until the whites are set, 3 to 5 minutes.

Spoon some of the prepared salsa onto 4 plates. Place a tortilla on each plate and top with a fried egg. Top with a little more salsa, then sprinkle with the cheese, cilantro and the reserved bacon.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3586. CORN CHOWDER with CHILI POWDER, BACON and CRUMBLED COTIJA CHEESE

yields 4 to 6 servings


Chili powder:
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt

Bacon crispies:
2 thick slices bacon, finely cubed
1 tablespoon extra-virgin olive oil

Corn chowder:
1 onion, chopped
2 tablespoons all-purpose flour
1 teaspoon chili powder
3 1/2 cups organic chicken stock
2 cups corn kernels
2 cups Yukon gold potatoes, cubed
sea salt
freshly cracked pepper
1/2 cup heavy cream

Garnishes:
1/2 cup crumbled cotija cheese
lime wedges
tortilla chips

For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.

For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.

Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.


bacon recipe source: Nadia G, "Lazy Day Dishes," Nadia G's Bitchin' Kitchen, Cooking Channel TV

3583. BARBACOA SLIDERS with BACON JAM

makes 24 sliders


2 dozen slider buns
2 tablespoons butter, melted
bacon jam (recipe below)
braised beef cheeks (recipe below)
pickled onion (recipe below)
1 bunch cilantro leaves
½ cup cotija cheese, grated
2 jalapenos, thinly sliced with stems removed
salt, to taste

For the braised beef cheeks:
5 lbs. beef cheeks
2 tablespoons vegetable oil
1 carrot, sliced into ½” rounds
1 stick celery, sliced into ½” slices
1 medium onion, sliced
½ tablespoon ground cumin
1 tablespoon Ancho chile powder
1 bottle red wine
2 cups demi glace
1 small stick cinnamon
1 clove
6 cloves garlic, crushed
1 tablespoon chipotle en adobo

For the pickled onion:
1 red onion, peeled and sliced thinly
1 tablespoon salt
1 cup cider vinegar
1 tablespoon vegetable oil

For the bacon jam:
1 red onion, sliced
8 garlic cloves, crushed lightly
2 large tomatoes, diced large
1 lb. bacon, cooked until crisp, with fat drained
¼ cup molasses
¼ cup brown sugar
¼ cup balsamic vinegar
salt, paprika and black pepper to taste

For the braised beef cheeks: Heat a large saucepan, over high heat. Pour in the vegetable oil and sear the cheeks to a nice brown. Add the vegetables and cook until lightly coloured. Add the cumin and ancho chile powder and toast for about a minutes. Deglaze with red wine, then add all of the remaining ingredients.

For the pickled onion: In a small bowl, season the sliced onion heavily with salt. Let sit for about 15 minutes then rinse the salt off with water. Strain the onion. Pour cider vinegar over the onions, and toss. Let sit for another 15 minutes then strain. Add a little vegetable oil and toss until shiny. Reserve.

For the bacon jam: Add all ingredients to a large pot and cook for about 30 to 45 minutes at a gentle simmer. Pour into the bowl of a food processor and blend until only small chunks remain. Serve on top of our as a side with beef sliders.

To assemble, slice slider buns in half and brush each side with melted butter. Toast until lightly golden. Warm beef cheeks in a saucepan, with a little of the braising jus. Season to taste with salt. Spread a spoonful of the bacon jam onto the bottom bun and place a little of the beef cheeks on top. Top with pickled onion slices, cilantro leaves and sprinkle with cotija cheese. Cover with the top bun, and place a thin slice of jalapeno on top.


bacon recipe source: TRIO (@TRIOAustin), 98 San Jacinto Boulevard, Austin, Texas 78701 

3574. CHICKPEA SALAD with BACON, COTIJA and ROASTED CHILES

serves four


1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
1 bay leaf

1 carrot, cut into 3-inch segments 

1 onion, split in half 

1 stalk celery, cut into 3-inch segments, divided 

Kosher salt 

2 poblano or Anaheim chilies 

4 ounces bacon, cut into 1/2-inch pieces 

1 shallot, thinly sliced (about 2 tablespoons) 

1 medium clove garlic, minced (about 1 teaspoon) 

2 tablespoons extra-virgin olive oil 

2 tablespoons juice from 2 limes, plus 1 extra lime cut into wedges 

1/2 cup crumbled cotija cheese 

1/2 cup thinly sliced scallions, white and light green parts only 

1/2 cup roughly chopped fresh cilantro leaves 

 

Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and celery. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold running water until chilled. Let drain in a colander set in the sink.

 

Meanwhile, adjust rack to 4 to 5 inches below broiler and preheat broiler to high. Place chilies on a foil-lined broiler pan and broil, turning occasionally, until completely blackened on all surfaces, about 15 minutes total. Crimp foil to seal around the chilies and set aside for 10 minutes.

 

Meanwhile, cook bacon in a medium skillet over medium-high heat, stirring frequently, until completely crisp. Remove from heat and stir in shallots and garlic. Immediately transfer to a large bowl. Add olive oil and 2 tablespoons lime juice and whisk to combine.

 

When chilies are cool enough to handle, peel using your fingers. Discard skin, stems, and seeds and slice flesh into thin strips.

 

When beans are cooked and drained, add to bacon mixture. Add chili strips, cotija, scallions, and cilantro and toss to combine. Season to taste with salt and pepper. Serve immediately with lime wedges, or for better results, store overnight in a covered container in the refrigerator. Salad will keep for up to three days.

 

 

bacon recipe source: J. Kenji López-Alt, Managing Culinary Director, Serious Eats (@seriouseats), October 20, 2014

3573. CHICKEN BURRITO BOWLS with BACON GUACAMOLE and SCALLION PESTO

makes four bowls


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

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

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

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

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

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

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

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

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


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

3466. SWISS CHARD, PINTO and BACON BURRITOS

serves two 


2-3 strips bacon, diced
2-3 Swiss chard leaves, chopped
16 oz can pinto beans, drained
a few dashes dried epazote
a few dashes Hawaiian pink sea salt, or to taste
a few dashes crushed Aleppo pepper, or to taste
2-3 tablespoons sour cream
2 large tortillas
1/3 cup crumbled cotija cheese
optional add-ins: avocado, salsa, hot sauce, etc.

Add the diced bacon to a large, heavy pan, and cook over medium heat until it just begins to brown. Add the chopped Swiss chard and sauté with the bacon until soft and wilted. Stir in pinto beans, salt, epazote and Aleppo pepper. Cook and stir until the beans are hot and everything is mixed together. Spread 1-2 tablespoons sour cream onto each tortilla, cover each one with half the pinto and chard mix, and sprinkle each one with half of the crumbled cotija. Roll it all up!


bacon recipe source: dramatic pancake (@dramaticpancake), May 6, 2013

3313. GRILLED CORN with BACON BUTTER and COTIJA CHEESE

makes six ears


6 ears of corn
1 tablespoon olive oil
3 tablespoons butter, softened
2 slices bacon, fried and crumbled
3-4 ounces cotija cheese, crumbled
fresh cilantro for garnish
black pepper

Preheat your grill on the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with pepper. Wrap each in a square of aluminum foil – just so there is one layer cover the corn. Grill for about 5 minutes each “side,” rotating corn 4-5 times during grilling. While grilling corn, combine softened butter with crumbled bacon. Crumble cotija cheese on a large plate.

Once corn is finished, let sit for about 5 minutes to cool a bit before serving. The corn will still be very hot. Serve with a brush for the bacon butter, the plate of cotija to roll the corn in, and a bunch of fresh cilantro for garnish.


bacon recipe source: Jessica, How Sweet It Is, July 20, 2011

3310. BACON COTIJA GUACAMOLE

4 strips bacon (preferably uncured applewood-smoked bacon)
1 tablespoon finely chopped serrano chile pepper
3 Hass avocados
Juice of 1 lime
1/2 cup chopped fresh cilantro
Coarse salt and freshly ground black pepper to taste
1/2 cup crumbled cotija cheese, plus more if desired

Tortilla chips, for serving

Preheat the oven to 400°F.

Line a baking sheet with aluminum foil. Lay the bacon on the baking sheet in a single layer and transfer to the oven. Let the bacon cook for 20 to 25 minutes, until just crispy, turning the bacon over once in the middle of the cooking time. Remove the baking sheet from the oven and transfer the bacon to a paper towel–lined plate to cool. Once the bacon is cool enough to touch, chop it into bite-size pieces and set aside.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl.

Add the cilantro, cotija cheese, serrano pepper, lime juice, salt, and pepper to the bowl. Mash with a fork until half smooth and half chunky. Fold in half of the bacon. Taste and add more salt and pepper if desired. Garnish the guacamole with the remaining bacon, and add more crumbled cotija cheese if desired.

Serve immediately with tortilla chips.

bacon recipe source: Gaby Dalkin, What's Gaby Cooking, December 10, 2013

3262. CHIPOTLE MACARONI and CHEESE with BACON

2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional)
4 pieces of cooked bacon, chopped
1 tablespoon of butter
 
Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.

In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.


bacon recipe source: Lisa, Homesick Texan, February 24, 2010

3018. BACON, CHEESE and JALAPENO TACOS

makes eight tacos 


4 jalapeños 
1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces 
2 ounces shredded smoked Gouda cheese (1 cup) 
2 ounces shredded asadero or Monterey Jack cheese (1 cup) 
2 ounces finely grated Cotija cheese or ricotta salata (1/2 cup) 
8 corn tortillas 
salsa verde and sour cream, for serving 

Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds. 

Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean. 

Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses. 

Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.


bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013

2516. BACON-SIMMERED PINTO BEANS with JALAPENO PEPPERS and COTIJA CHEESE

makes eight servings


1 1/2 lb. dried pinto beans (4 cups), rinsed
1 tablespoon vegetable oil
4 slices thick-cut bacon, coarsely chopped
1 onion, chopped (about 1 1/2 cups)
4 garlic cloves, chopped
2 jalapeños, seeded, minced, divided
Kosher salt
1/2 cup cotija cheese, crumbled (4 oz.; for garnish)
chopped fresh cilantro (for garnish)
pickled onions

Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans. Heat 1 Tbsp. oil in same large heavy pot over medium heat. Add bacon to pot and cook until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 Tbsp. drippings from pot. Add onion, garlic, and 1 minced jalapeño and cook, stirring often, until soft, about 10 minutes. Add drained beans to pot. Pour in enough water to cover beans by 2" (about 8 cups). Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours. Stir in remaining jalapeño and reserved bacon. Season to taste with salt.


bacon recipe courtesy of: Bon Appétit Test Kitchen, Bon Appétit, May 2011

2515. HATCH GREEN CHILE BACON PIE

4 thick-cut slices bacon
1 1/2 cups all-purpose flour
1/4 cup masa (corn flour)
1/4 cup yellow cornmeal
1 tsp salt, divided
2 pinches of dried ground chipotle powder
3/4 cup olive oil
1 cup heavy cream, divided
6 eggs plus 1 egg yolk
1/4 cup milk
6 Hatch green chiles, roasted, peeled and diced
1 bunch green onions, chopped
6 ounces panela cheese (or mozzarella)
2 ounces cotija cheese (or feta)

Dice the bacon and cook it over medium heat in a skillet until it starts to brown - do not cook it fully. Drain on a plate lined with paper towels. Set aside. Preheat the oven to 400 degrees.

Make the crust: In a large bowl, whisk together the flour, masa flour, cornmeal, 1/2 tsp salt, and a pinch of dried chipotle. In a measuring cup, whisk together the olive oil and 1/4 cup of heavy cream. Pour the liquid into the flour mixture and stir with a fork until the dough has just come together. Press the dough over the bottom and up the sides of a large pie plate. The top edge will look a little raggedy; that's fine.

Line the pie plate with a piece of foil, covering all the dough, and add some dried peans or pie weights. Bake the crust 15 minutes, then take it out of the oven. Remove the foil and weights.

While the crust is in the oven, stir together the remaining 3/4 cup cream, the other pinch of chipotle powder, eggs and yolk, milk, diced roasted Hatch green chiles, green onions, cheeses, and cooked bacon. Pour the mixture into the pre-baked pie crust and place the pie plate on a foil-lined baking sheet - this will keep your oven from getting dirty if the pie happens to bubble over.

Bake the pie about 50 minutes, until the center is set and the top is starting to brown. Cool at least one hour before serving.


bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, September 11, 2010

1528. BACON and COFFEE CHEESEBURGERS with COUNTRY SLAW

makes six burgers


Slaw
1/3 cup salad dressing
¼ cup barbecue sauce
1 tablespoon red wine vinegar
2 tablespoons sugar
1 tablespoon minced red onion
1 cup thinly shredded/sliced purple cabbage
1 ½ cups thinly shredded/sliced green cabbage

Mix salad dressing, BBQ sauce, vinegar, sugar and red onion in medium bowl. Add cabbage and mix well; keep cool.

Burgers
2 lbs. 85% lean ground beef
2 teaspoons salt
½ cup grated cotija cheese
½ cup chopped roasted peeled poblano chiles
¼ cup finely chopped sweet onion
1 ½ cups whole kernel sweet corn
1 tablespoon blackstrap molasses
¼ cup strongly brewed coffee
2 teaspoons ground black pepper, divided
Olive or vegetable oil for grill
9 strips pepper bacon, cut in half
4 oz. goat cheese, thinly sliced
6 large split onion rolls
2 tablespoons salad dressing

Heat grill to medium heat. Crumble beef into large bowl. Add salt, cotija cheese, chiles, onion, corn, and ½ teaspoon black pepper. Mix gently and form into 6 patties.

Mix molasses, coffee and remaining black pepper. Brush over burgers and let rest 5 minutes, or until slightly dried on surface. Rub grill with oil.

Grill patties and bacon 6-8 minutes per side, or until medium (or desired doneness) and bacon is done. Last minute of cooking, top patties with cheese and lightly toast cut side of rolls on outer edges of grill.

Spread bottom halves of rolls lightly with salad dressing and place hot patty on each. Lightly press three pieces of bacon into the cheese on each patty. Spread about 1/3 cup slaw on top of patty and finish with the top of the roll. Serve immediately.


bacon recipe courtesy of: Leah Lyon, Ada, Oklahoma | MIO Recipe Roundup Contest 2009 1st Place Mouthwatering Main Entrée