3914. BACON TOSTILOCOS

Serves: 1-2


For the quick pickles:
1/4 cup freshly squeezed lime juice
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon kosher salt
3/4 teaspoon sugar
Half of 1 small red onion, peeled and thinly sliced
Half of 1 cucumber, peeled and cut into half moons

For the Tostilocos:
1 small bag (3.7 oz) salsa verde flavored chips
1 heaping tablespoon tamarind candies, plus more to taste
1 heaping tablespoon Japanese peanuts, plus more to taste
3 slices of bacon (cooked through but still pliable), thinly sliced
Quarter of 1 small jicama, peeled and sliced into thin sticks
Lime wedges, for serving
Chamoy, for serving
Hot sauce, for serving (like Tapatio)
Chopped fresh cilantro, for serving

To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to
combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1–3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.

Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.

To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!


bacon recipe source: Brandon Matzek, Kitchen Konfidence (@brandiego), September 10, 2013

3639. BACON BANBANJI BURGERS

note: banbanji is a Japanese salad traditionally made with chilled chicken and cucumber.

makes six burgers


Patty seasonings:

2 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 tablespoons grated fresh ginger, including juices
1 tablespoon Sriracha sauce
1 tablespoon pure sesame oil
2 teaspoons cracked black pepper
1 1/2 teaspoons sea salt

Cucumber-Wakame Salad:
1 cup very thinly sliced cucumber, peeled if waxed (about 1/2 medium-sized)
1/3 cup re-hydrated wakame seaweed
1 1/2 cups thinly sliced nappa cabbage
1/4 cup sliced green onion
2 teaspoons toasted black sesame seeds
1/4 cup natural rice vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon hot chili oil

Bacon Sauce:
1/2 cup quality ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Sriracha sauce

Shiitake Sauce:
3 tablespoons red miso
3 tablespoons mirin
1/2 teaspoon pure sesame oil
1 1/2 pounds ground chuck, 80/20
1 pound ground sirloin, 90/10
1/2 cup sliced fresh green onions
12 strips applewood-smoked pepper bacon
3 tablespoons vegetable oil + oil for oiling grill rack
1/2 pound sliced shiitake mushroom caps (no stems)
6 sesame-seeded Kaiser rolls, split

Prepare a medium indirect heat fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the patty seasonings, in a small bowl, mix together soy sauce, mirin, ginger, Sriracha, sesame oil, pepper and salt, cover and refrigerate.

To make the salad, in a medium bowl, mix together cucumber, seaweed, cabbage, green onion and sesame seeds, cover and refrigerate. In a small bowl, whisk together vinegar, lemon juice and oil, cover and refrigerate.

To make the bacon sauce, in a small bowl, mix together ketchup, Worcestershire and sesame oil; set aside.

To make the shiitake sauce, in a small bowl, mix together miso, mirin and sesame oil; set aside.

To make the patties, spread the chuck and sirloin out in a large shallow pan. Distribute the chilled patty seasoning mixture and green onions over meat. Using a fork, evenly mix seasoning mixture and green onions into meat. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Refrigerate until ready to grill.

To prepare bacon, lay bacon strips on a sheet pan lined with foil and place pan on grill rack. Internal grill temperature should be 375ºF. Close cover and cook bacon for 18 to 22 minutes, draining as necessary. Evenly spread slices with half of the bacon sauce and cook, covered, for 10 minutes. Dab or "mop" bacon with remaining sauce, close cover and cook for 8 to 12 minutes longer or until bacon is crisp and the sauce is firm and caramelized. Cut slices in half crosswise, tent with foil and keep warm.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the shiitakes, heat 3 tablespoons of vegetable oil in a medium skillet on the grill rack. Add the shiitakes and sauté for 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in the reserved shiitake sauce, cook for 1 to 2 minutes, remove from heat, cover and keep warm.

Toss salad vegetables with reserved dressing and set aside.

To grill the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until cooked to preference, 5 to 7 minutes per side for medium. During the last few minutes of cooking, add 4 bacon slice halves to each burger and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place an equal portion of mushrooms, followed by a bacon-topped patty and an equal portion of salad. Add the roll tops and serve.


bacon recipe source: Sutter Home Family Vineyards (@SutterHome), 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

3567. BACON GAZPACHO

serves 4-6


about 2¼ pounds tomatoes, chopped
12 ounces applewood smoked bacon
2 limes, juiced
2 garlic cloves, minced
1 large cucumber, peeled and diced
1 avocado, cut in half and divided
½ of a large red onion, chopped
1 jalapeno, seeded or unseeded depending on desired heat
½ cup (lightly packed) fresh cilantro
2 cups water
1 tablespoon bacon grease

Cook bacon until crispy, drain, reserving 1 tablespoon grease, set aside. Chop all vegetables and divide in half. Cut avocado in half and rub one half with a piece of lime, dice the other half. Crumble bacon.

Add half of the chopped vegetables, half the crumbled bacon, half of the chopped avocado, lime juice, and cilantro to a food processor and process until vegetables are fine. Pour processed vegetable mixture into a mixing bowl, then add remaining vegetables, most of the bacon (reserve some for topping), and avocado. Stir in water and bacon grease, refrigerate for at least one hour. Ladle into bowl, top with bacon and diced avocado from remaining half , if desired. Serve well chilled.


bacon recipe source: Bernadette Martin (@BernadetMartin), Rants from My Crazy Kitchen, August 12, 2014

3627. ROASTED ASPARAGUS SPRING ROLLS with BACON

yields about 10 rolls 

 

 

1 bunch tender baby asparagus (about 1⁄2 pound) 

1 tablespoon olive oil

Freshly cracked black pepper

12 slices bacon, crisped

1 cucumber, cut into matchsticks

1 medium carrot, cut into matchsticks (optional)

Lettuce leaves


Fresh basil or mint leaves

Rice paper wrappers

 

Preheat the oven to 400°F. Trim any dry or tough ends from the asparagus spears. On a sheet pan, toss the asparagus with the oil. Add pepper to taste. (Do not salt the asparagus because the bacon will be salty.) Roast until tender, 10 to 15 minutes. (Cooking time will vary depending on the size and thickness of the asparagus.) Gather the asparagus, bacon, cucumber, carrot (if using), lettuce leaves, herb leaves, and rice paper wrappers and prepare to roll.

 

To roll: Fill a large bowl with warm (bath-temperature) water. Gently dip each rice paper wrapper in the water for a few seconds, just until damp. (Don’t oversoak.) Place the wrapper on a plate or wooden board. As the wrapper begins to absorb the water and becomes softer and pliable (10 to 30 seconds, depending on the thickness of the wrappers and the water temperature), begin to add the fillings. On the one-third of the wrapper closest to you, place a layer of each filling (asparagus, one slice of bacon, cucumber, carrot, lettuce, and herb leaves). Start rolling the wrapper over the fillings, away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain within the wrapper and tucking in the sides as you roll. 

 

 

bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (@WhiteOnRice)

3600. BREAKFAST BANH MI with BACON and CURRY AIOLI

makes four sandwiches


1 1/2 cups shredded or thinly sliced daikon radish
1 1/2 cups shredded or thinly sliced carrots
2 tablespoons granulated sugar
1 teaspoon kosher salt
3/4 cup mayo
2 tablespoons hot curry powder (more or less to taste)
1 whole wheat baguette, cut into 4-equal pieces and then cut in half lengthwise
1 large cucumber, cut in half and then sliced thin
8 slices of fully-cooked bacon
4-8 eggs, cooked to your liking
salt and black pepper
1 jalapeno pepper, sliced

1/2 cup cilantro leaves

In a medium bowl, toss together the daikon radish, carrots, sugar and salt. Set aside at room temperature to pickle for 20-30 minutes. In a small bowl, whisk together the mayo and curry powder. Set aside. Taking each piece of baguette, spread on a layer of the curry aioli. Line each roll with cucumber, bacon, pickled veggies, and 1-2 eggs per sandwich. Sprinkle with salt and black pepper to taste. Place sliced jalapeno on top and sprinkle of cilantro leaves. Serve the sandwiches immediately and enjoy!

bacon recipe source: Justine, Cooking and Beer (@cookingandbeer), March 1, 2015

3540. BACON and CUCUMBER SANDWICHES

serves four


10 slices of thick-cut bacon
2 cucumbers, sliced into ¼ inch rounds
8 slices of bread
4 tablespoons mayonnaise

Cook the bacon: Place bacon in a single layer on a sheet pan and put into a cold oven Turn the oven on to 375° and cook for 20 – 30 minutes, or until desired crispness is achieved. Drain bacon on paper towels 

 

Assemble the sandwich: Each sandwich requires 2 slices of bread, 1 tablespoon mayonnaise, approximately ½ of a cucumber, and 2 ½ slices of bacon. Mayonnaise up both slices of bread. Layer thusly: bread, cucumber, bacon, bread.

 

 

bacon recipe source: Jason's Cooking (@jasoniscooking), July 2, 2014

3464. BACON CONFIT with CHILES and PICKLES

yields 4-6 servings 


Bread-and-Butter Pickles
1 cup apple cider vinegar
3/4 cup sugar
1/2 cup water
1/4 cup sliced white onions
2 tablespoons salt
1 tablespoon sliced jalapeño
3/4 teaspoon turmeric
3/4 teaspoon yellow mustard seeds
1 whole clove
2 Kirby cucumbers, cut into 1/8-inch-thick slices

Pickled Chilies
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons pickling spice, wrapped in cheesecloth and tied with string
2 Fresno chiles, seeded and cut into 1/8 inch thick slices
 
Bacon Confit
2 cups duck fat

1/2 pound slab bacon, cut into 1/2-inch slices

1 shallot, peeled

1 small sprig rosemary

1 large garlic clove, peeled

1 small bay leaf

1 whole clove
1 bunch Thai basil or regular basil

Make the bread-and-butter pickles: combine the apple cider vinegar, sugar, water, onions, salt, jalapeño, turmeric, mustard seeds, and clove in a saucepan. Bring to a boil over high heat. Pour over the sliced cucumbers in a heatproof bowl. Let cool and refrigerate for at least 1 day.

Make the pickled chiles: combine the water, wine, white wine vinegar, salt, sugar, and pickling spice in a saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Pour over the chiles in a heatproof bowl and let stand at room temperature for 1 hour. 

Make the bacon confit: preheat the oven to 210ºF. Put the duck fat in a small, ovenproof pot and melt over low heat. Add the bacon. (It should be submerged in the fat). Add the shallot, rosemary, garlic, bay leaf, and clove. Bring to a simmer over medium heat. Cover and place in the oven. Cook until the bacon is tender when pierced with a knife, about 1 hour. 

When the bacon is done, remove it from the fat and cut into 1/2-inch pieces. 

While the bacon is still warm, place each piece on a skewer. Finish each skewer with a slice of bread-and-butter pickle, a pickled chile, and a basil leaf.


bacon recipe source: Ty Kotz, Topping Rose House, One Bridgehampton, Sag Harbor Turnpike, Bridgehampton, NY 11932; James Beard Foundation, 167 West 12th Street, New York, NY 10011

3379. AVOCADO GAZPACHO with CUCUMBER, TOMATO and BACON

serves 6-8


2 ripe avocados, pitted and chopped

3 cups heavy cream
1 cup half and half
1 cup chopped celery
1 cup chopped seedless cucumber
2 cups deseeded and chopped Roma tomatoes
1 bunch chopped cilantro
2 tablespoons cumin
1 tablespoon fresh lime zest
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 tablespoon fresh cracked black pepper
1 tablespoon Kosher or sea salt
4 strips of cooked thick-cut bacon

Place all of the ingredients in a food processor or blender.  Mix on high until all of the ingredients are thoroughly blended, approximately 60 seconds.  This may need to be done in two batches if your blender isn’t big enough to hold all of the contents. Serve immediately, and garnish with slices of the cooked bacon.


bacon recipe source: Chef Chuck Kerber, Cooks and Eats, June 13, 2014

3368. BACON-BEEF LIVER PATE with ROSEMARY and THYME

makes 2 cups


6 pieces uncured bacon
1 small onion, minced
4 cloves garlic, minced
1 pound grass-fed beef liver
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
½ cup coconut oil, melted
½ teaspoon sea salt
slices of fresh carrot or cucumber

Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver. Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the center. Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick. Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl. Garnish with some fresh herbs and serve on carrot or cucumber slices.


bacon recipe source: Mickey Trescott, Autoimmune Paleo, November 3, 2012

3132. BACON FALAFEL BITES with HUMMUS

yields 24 bites

 

 

One 15.5-ounce can chickpeas, drained and rinsed 

1/4 cup extra-virgin olive oil 

3 tablespoons fresh lemon juice 

3 tablespoons tahini 

2 cloves garlic, finely grated

Kosher salt and freshly ground black pepper 

6 slices bacon

 

One 10-ounce package falafel mix, such as Casbah 

Canola oil, for frying 

3 small heads Boston Bibb lettuce, leaves separated (about 24 leaves total) 

3 Roma tomatoes, thinly sliced 

1 English cucumber, halved lengthwise and thinly sliced

Aleppo pepper, for garnish 

 

Position a rack in the top third of the oven and preheat to 350 degrees F.

Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use.

Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces.

Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet.

Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil. Sprinkle liberally with kosher salt.

To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper.

 

 

bacon recipe courtesy of: Alie Ward and Georgia Hardstark, "Marfa, Texas," Tripping Out with Alie & Georgia, Cooking Channel TV

3022. BBQ PULLED PORK SANDWICHES with STRAWBERRY BACON SALSA

makes eight servings


2 lb. pork shoulder or Boston butt
12 oz. ginger ale
1 cup barbecue sauce
1/4 cup strawberry jelly
2 tablespoons apple cider or balsamic vinegar
2 tablespoons chipotle hot sauce
1 1/4 cup diced strawberries
3 strips cooked and crumbled bacon
1/4 cup finely chopped red onion
1/4 cup finely chopped cucumber
1 tablespoon seeded and minced fresh jalapeño
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1 pinch salt
1 pinch ground black pepper
8 sourdough of French sandwich rolls
8 tablespoons chive and onion cream cheese, or herbed boursin cheese

Place the pork in a slow cooker. Pour ginger ale over pork, cover & cook on high for 4 hours or until meat is tender. Drain & shred using 2 forks. Meanwhile, in the last few minutes of cooking add the barbecue sauce, jelly, vinegar & hot sauce to a sauce pan. Bring mixture to a simmer, stirring constantly. Keep warm. Stir into shredded pork. In a bowl, place the strawberries, bacon, onion, cucumber, jalapeño, cilantro, lemon juice, salt & pepper. Toss until combined. Split rolls. Spread roll tops with cheese. Spoon pork over bottom rolls. Top with salsa. Replace top rolls.


bacon recipe courtesy of: Thecatladycooks (member), BetterRecipes.com

3020. BACON BANH MI

makes four sandwiches


1 large carrot, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
1 small daikon radish, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
3/4 cup plus 2 teaspoons sugar
Kosher salt
1/2 cup white vinegar
16 slices thick-cut bacon
4 Vietnamese baguettes or high-quality hero rolls
1 teaspoon Vietnamese or Thai fish sauce
1 teaspoon Maggi seasoning sauce
1 teaspoon soy sauce
4 tablespoons mayonnaise
1 cucumber, peeled, seeded, and cut lengthwise into 8 strips
1 jalapeño pepper, stemmed, seeded, and cut lengthwise into matchsticks
1 bunch fresh cilantro (about 16 sprigs) 
freshly ground black pepper

Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage the salt and sugar into the vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until the sugar is dissolved. Pour the vinegar mixture over the drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.)

Remove the foil from the baking sheet and discard it, then place the four baguettes on the now-empty baking sheet. Toast for 3 minutes until the exterior is crispy. Meanwhile, in a small bowl, combine the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining 2 teaspoons of sugar.

With a bread knife, slit the baguettes lengthwise, leaving a hinge to keep the two halves connected. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of the pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro. Drizzle with the fish sauce mixture and season with salt and pepper. Close the sandwiches and serve.


bacon recipe courtesy of: Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, by Ed Levine & Serious Eats, Clarkson Potter, 2011

2739. CHOPPED SALAD with BACON and FRIED GARBANZO BEANS

serves six


3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon chili powder
4 slices (1/4 pound) bacon
3 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tablespoons ranch dressing

Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.


bacon recipe courtesy of: Traci Des Jardins, O, The Oprah Magazine, February 2011

2624. BACON TEMPURA SALAD with YOGURT and HONEY DRESSING

yields four servings


250 grams of bacon, cut into three-inch lengths
tempura batter
about 2 cups of vegetable oil for deep frying

For the salad:
a small head of iceberg lettuce, shredded
1 cucumber (peeled or unpeeled), thinly sliced
4 to 6 plump and juicy tomatoes, thinly sliced

For the yogurt and honey dressing:
1 large clove of garlic, grated
1/4 cup of extra virgin olive oil
1/4 cup of plain yogurt
juice of one lemon
2 tablespoons of honey
salt and pepper, to taste
1/2 teaspoon of chopped parsley

Make the dressing. Stir together the olive oil, yogurt and garlic until smooth. Add the lemon juice, honey and some salt and pepper. Taste. Add more salt and pepper, as needed. Stir in the parsley.

Heat the cooking oil until fine wisps of smoke start to appear. Dip each strip of bacon in the batter and fry, a few pieces at a time, until golden and crisp. Drain on a stack of paper towels.

Time to assemble the salad. Line a large plate with the shredded lettuce. Scatter the cucumber and tomato slices on top. Pile the bacon tempura on top of the vegetables.

Drizzle some of the yogurt and honey dressing over the bacon tempura and vegetables. Serve the rest on the side.


bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, November 2, 2011

2329. CUCUMBER CUPS with CARAMELIZED ONION and BACON

makes 8 cucumber cups


1 cucumber cut into roughly 1 1/2 inch pieces crosswise.
about 4 tablespoons of caramelized onions and shallots
chopped chives, 1 – 2 teaspoons plus more for garnish
about 2 tablespoons sour cream
bacon pieces
granulated garlic or fresh garlic, to taste
salt, to taste
lemon juice, optional

Scoop out the center of the cucumber cups for the filling using a melon baller. Make sure your cucumber pieces are big enough to leave a base for the cups after you scoop most of the meat out.

For the filling: Combine the caramelized onions and shallots with the sour cream and chives in a bowl. Start with just a little until you have the right onion to sour cream ratio you prefer. Season to taste with garlic, salt and lemon juice.

Spoon the filling into the cucumber cups, top with bacon pieces. These are best chilled a bit for serving.


bacon recipe courtesy of: Jean, Lemons and Anchovies, June 7, 2011

2214. BACON, LETTUCE and CUCUMBER SANDWICH with SPICY CUMIN-MINT MAYO

yields 4 sandwiches


1 pound thick-sliced bacon
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon minced fresh garlic
1 1/2 cups prepared mayonnaise
1 big handful fresh mint leaves
Kosher salt and freshly ground black pepper
8 slices country white bread
1 English cucumber, sliced 1/4-inch thick
1/2 head iceberg lettuce, sliced thin

In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste.

Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy!


bacon recipe courtesy of: Aarti Sequeria, "Lunch Trucks with Paula," Food Network Star, Food Network

2045. BACON DASHI with PEAS, CUCUMBER, LEEKS and DAIKON

2 liters of bacon dashi (recipe below)
450 grams raw sugar snap peas, julienned
2 large raw English cucumbers, sliced
3 leeks, sliced and sautéed in oil
2 medium salt pickled daikon (recipe below)

Bacon dashi (Makes 2 litres)
2 pieces konbu, 8cm x 16cm
8 cups water
250 grams piece of smoky bacon

Quick-salt pickled daikons
1 large or 3 small daikon radishes, peeled and cut into very thin slices
1 tablespoon sugar, or more to taste
1 teaspoon kosher salt, or more to taste

To serve
For each serving, pour approximately 200ml of bacon dashi into a bowl.
Plate with sugar snap peas, cucumbers, leeks and daikon.

Bacon dashi: Rinse the konbu under running water, then combine it with the water in a medium saucepan. Bring the water to a simmer over medium heat and turn off the stove. Let steep for ten minutes. Remove the konbu from the pot and add the bacon. Bring to a boil, then turn the heat down so the water simmers gently. Simmer for 30 minutes. Strain the bacon from the dashi, and chill the broth until the fat separates and hardens into a solid cap on top of it. Remove and discard the fat and use the dashi or store it. Bacon dashi will keep, covered, for a few days in the refrigerator.


Quick-salt pickled daikons: Combine the daikon with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for five to ten minutes.

Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in kitchen towel. Taste again and add more sugar or salt as needed. Serve


bacon recipe courtesy of: Dave Chang, Momofuku, Main Office: 853 Broadway, Suite 1211, New York, New York 10003

1409. BARBECUED BARRAMUNDI with BACON and GREEK YOGURT SAUCE

serves four


For the Tzatziki
1 cup Greek-style unflavored whole-fat yogurt
2 scallions, including most of the green parts, trimmed and thinly sliced
1 small cucumber, finely shredded and squeezed dry in paper towels
1 large clove garlic, crushed
2 tablespoons flavorful, green extra-virgin olive oil
lemon juice to taste
salt and freshly ground black pepper

For the Fish
4 pieces skinless barramundi fillet, about 3x3½x1½ inches (about 6 oz.)
8 pieces thinly sliced slab bacon, each about 4x4 inches (about 8-10 oz. total)
salt and freshly ground black pepper
leaves from 8 small sprigs fresh thyme
additional lemon juice

Make the Tzatziki: Combine the yogurt, scallions, cucumber, garlic and olive oil into a small bowl. Add lemon juice to taste, season to taste with salt and pepper, and chill until needed.

Grill the Fish:
Light a gas grill or charcoal barbecue and heat until medium-hot. Or, heat a broiler. Position the rack 4-5 inches from heat.

Lay each fillet on a piece of bacon, season with salt and pepper, add some thyme leaves, and squeeze on a little lemon juice. Turn the fish over and repeat on the second side with the salt, pepper, thyme, and lemon juice. Cover with the remaining pieces of bacon. Tie the fish together like a gift box with thick string. Grill, barbecue, or broil the fish over medium heat for 5-6 minutes, turn, and cook the second side 5 minutes more. Remove, let stand 1-2 minutes, discard the string, and serve, with or without bacon, with the yogurt sauce.


courtesy of: Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 99

1381. BACON and HONEY MUSTARD COLESLAW

makes 16 servings (1/2 cup each)


Dressing
2 containers (6 oz each) lemon yogurt
1/4 cup honey mustard
1 1/2 teaspoons seasoned salt
4 teaspoons lemon juice
2 teaspoons grated lemon peel

Salad
1 bag (16 oz) coleslaw mix (8 cups)
1 small zucchini, shredded (about 1 cup)
1 cup shredded carrots
1/2 medium cucumber, quartered lengthwise, cut into 1/4-inch slices (1 cup)
1/2 cup chopped red bell pepper
4 strips bacon, cooked, chopped

In medium bowl, mix dressing ingredients until well blended and smooth. In large bowl, mix all salad ingredients except bacon. Add dressing; toss to mix well. Serve immediately or refrigerate until serving time. Spoon into serving bowl; sprinkle with bacon.


courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

1280. CHUNKY BACON and CUCUMBER SALAD

serves two


1 tablespoon groundnut oil
6 long dried chillies
2 teaspoon Sichuan peppercorns
1 whole star anise (optional)
3½oz smoked bacon, cut into 1cm/½in thick pieces
1 red chilli, de-seeded, finely chopped
1-2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons clear rice vinegar or cider vinegar
2 tablespoons toasted sesame oil
7oz cucumber, halved lengthways, de-seeded and sliced into 1cm/½in thick wedges
pinch sea salt
1-2 pinches dried chilli flakes
1 tablespoon lime juice
1 tablespoon chilli oil
1 small handful fresh coriander leaves, roughly chopped
dry-roasted peanuts (optional)

Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant. Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges. Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds. Season with sea salt, dried chilli flakes and lime juice, stirring well. Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.


courtesy of: Ching-He Huang, Chinese Food Made Easy, BBC Food