3986. CHIPOTLE BACON SLIDERS (GLUTEN & GRAIN FREE)

Serves: 9 small burgers


1 large yellow onion, sliced into thin rounds

2 TBS butter, ghee, or coconut oil

1 pound ground meat

4 strips of precooked bacon

1 tsp unrefined salt

½ tsp chipotle chili powder

½ tsp chili powder

1 tsp cumin powder

1 TBS butter, ghee, or coconut oil for cooking burgers

1 avocado

lime juice

unrefined sea salt

OPTIONAL:

a few dashes of your favorite hot sauce

lettuce for garnish

TO MAKE CARAMELIZED ONIONS: Melt the ghee, butter, or coconut oil on medium heat. Add onion rounds and saute slowly until golden brown. Push the onions around a bit to make sure they cook evenly. You can add a tablespoon of water if they begin to stick to pan. Mine usually take 20-25 minutes.

Mash together avocado, lime, and salt in a small bowl. Add optional hot sauce for some heat. Set aside.

Combine ground meat, chopped bacon, salt, and spices in a medium bowl. Mix to combine. Form into 9 small patties.

Heat 1 TBS of fat of choice in skillet on medium to medium high heat. Cook patties 4-5 minutes on each side, or until cooked the way you like it.

Serve over a bed of fresh lettuce. Top with caramelized onions and avocado.

bacon recipe source: Katja Heino, Savory Lotus

3961. FALAFEL BACON CHEESE SANDWICH

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.

1 large onion, chopped

2 cloves of garlic, chopped

3 tablespoons of fresh parsley, chopped

1 teaspoon coriander

1 teaspoon cumin

2 tablespoons flour

Salt

Pepper

Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot.

bacon recipe source: Thu Tran, foodparty.tv, February 9, 2009

3956. CHARRED BRUSSELS SPROUT, BACON, and TOASTED SESAME SEED GUACAMOLE

6 ounces brussels sprouts, stems removed and cut in half

3 slices thick cut bacon, fried until crispy

1 tablespoon sesame seeds, toased

1/4 cup pomegranate seeds

2 large ripe avocados, cut in half and pitted

1 lime

1/4 cup red onion, diced

1/4 cup cilantro, chopped

1 small jalapeño, seeds removed and diced

1/2 teaspoon salt, more to taste if desired

1/4 teaspoon ground cumin, optional

Chop the rough ends off of the brussels sprouts, then carefully cut them in half. Set aside.

Place the bacon in skillet and cook over medium heat until crispy. Place the bacon on a paper towel lined plate; set aside.

Add brussels sprouts to the pan you cooked the bacon in, cut side facing down, and cook on medium-high heat for about 5 minutes, or until they have charred. Flip the brussels sprouts over, add a squeeze of lime to the pan (about 1 slice), and cook on the other side for one minute. Transfer the brussels sprouts to a cutting board. Let them cool for a few minutes, then, using a large sharp knife, roughly chop them. Set aside.

Roughly chop cooled bacon into small pieces. Set aside.

Add the sesame seeds to a large skillet over medium-heat; cook for 3-5 minutes, shaking the pan occasionally to move the seeds around a little.

Remove the seeds when they darken and become fragrant. Set aside.

In a large bowl combine the pomegranate seeds, pitted avocados, remaining lime juice, red onion, cilantro, jalapeño pepper, salt, and cumin. Smash until smooth, then stir in chopped brussels sprouts, bacon, and sesame seeds. Serve with chips!

bacon recipe source: Ashley, Baker by Nature (@BakerByNature), December 5, 2014

3916. BACON and EGG BREAKFAST ENCHILADAS

Servings: 8


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes  
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups) 
Minced green onions
sour cream

Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.

In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.

In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.

Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions. 


bacon recipe source: Molly Yeh, Food & Wine, November 2014

3891. SPICED and SWEET LENTILS with BACON


Serves four as a side dish


8 strips of 1/4-inch cut bacon (about a half-pound, a little less)

1-2 red onions, diced

1/2 teaspoon chicken base (optional, if you want a deeper chicken flavor)

1/2 cup white wine

1 1/4 cups dry green lentils

3 cups chicken stock

1/2 teaspoon cinnamon

1/2 teaspoon ground cumin

2 tablespoons real maple syrup

3-4 green onions, sliced thinly

Sauté the bacon over medium heat until brown and just starting to get crispy around the edges, 12-15 minutes. Add in red onions and cook until soft, about 5-7 minutes. Stir in chicken base.

Deglaze with wine and add lentils. Then add the stock, and stir in the seasonings. Cook lentils over medium heat, stirring periodically, until lentils are al dente and almost all the liquid has been soaked up, about 25-30 minutes. Off of the heat, stir in the maple syrup and season to taste.

Pour onto a sheet pan to cool. After a minute or two, sprinkle the sliced green onions on top and stir them into the lentils.


bacon recipe source: the moveable feasts, October 13, 2011; adapted from Asado Restaurant, 2810 6th Avenue, Tacoma, WA 98406

3880. BACON and TOMATO BREAKFAST MIGAS

Serves 2


1 teaspoon olive oil
4 slices thick-cut bacon, diced
1/4 cup minced sweet onions
4 corn tortillas, diced into bite-size pieces
2 plum tomatoes, diced
1/2 cup shredded cheddar cheese
6 organic eggs, beaten
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
Fresh cilantro, for garnish
Sour cream, for garnish

Heat a large cast-iron or nonstick skillet over medium heat. Add the oil, bacon and onions, and cook for 5 – 6 minutes or until the bacon is crisp. Add in the tomatoes, cheese, eggs and seasonings. Place a lid on the skillet, and cook for an additional 3 – 4 minutes or until the eggs are firm. Transfer to a serving plate, and garnish with cilantro and sour cream. Best served warm.


bacon recipe source: Brandi Bidot, SheKnows (@SheKnows), January 8, 2016

3871. CHARRO BEANS with BACON

serves 6


1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)

In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.

Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.


bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)

3859. SMOKY BACON, BLACK BEANS and GREENS QUESADILLAS with PICO DE GALLO

Serves 4


6 slices smoky, meaty bacon, chopped, divided

1 large yellow or white onion, chopped, divided

4 cloves garlic, chopped

1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)

Salt and pepper

Olive oil or canola oil, for drizzling and brushing

2 jalapeños, seeded and chopped, divided

1 1/2 teaspoons ground coriander (about half a palmful)

1 1/2 teaspoons ground cumin (about half a palmful)

A pinch of ground cinnamon

1 15-ounce can black beans, rinsed

1/2 cup finely chopped red onion

3 plum tomatoes, chopped

2 tablespoons fresh cilantro, finely chopped

4 large, 10- to 12-inch whole-wheat tortillas

1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)

Sour cream


In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2-3 minutes. Add the greens and stir until wilted, 3-4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.



In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic, and half the jalapeño; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.



For the pico de gallo, in a medium bowl, mix the remaining jalapeño, the red onion, tomatoes and cilantro; season with salt.



Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2-3 minutes per side. Repeat with the remaining tortillas and fillings. 


Cut the quesadillas into quarters and top with the pico and sour cream.



bacon recipe source: Rachael Ray, Every Day with Rachael Ray, September 2015

3845. SMOKY CHICKEN TACOS with BACON

Yield: 10 tacos


3 slices bacon
1 1/2 - 2 pounds (680 g to 900 g) boneless and skinless chicken thighs (can substitute chicken breast)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper (add less/more based on how spicy you like your tacos)
1/4 cup chicken stock (substitute vegetable stock or water)
Juice of half a lime
Salt, to taste
10 Corn or flour tortillas, warmed
Optional taco toppings: onions, pickled red onions, cheese, sour cream or crema, avocado or guacamole, hot sauce, pickled jalapenos, lettuce or cabbage and cilantro

Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy. About 8 minutes.

Drain bacon on paper towels (save for later). Discard all but 2 tablespoons of bacon fat.

Season chicken on both sides with salt. Place chicken in skillet, in a single layer, and cook until a crust forms, about 5 minutes, Turn and cook until thighs are just cooked through, 5 to 6 minutes longer. Turn heat to low then transfer chicken to a cutting board and cut into small pieces.

Add chili powder, cumin, smoked paprika, coriander and garlic to the pan. Cook, while stirring, for 1 minute.

Place chicken back into the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.

Serve chicken next to warm tortillas and your favorite taco toppings. (Don’t forget to crumble the bacon from earlier and add to the tops of your tacos).




bacon recipe source: Joanne and Adam Gallagher, Inspired Taste (@inspiredtaste), September 23, 2013

3773. CHICKEN FAJITA SANDWICHES with GUACAMOLE and BACON

yields 4 sandwiches

2 tablespoons butter

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon chipotle pepper powder

2 chicken breasts, sliced into thin strips

1/2 bell pepper, sliced into thin strips

1/2 onion, sliced into thin strips

8 slices bacon, fried crisp

1/2 recipe guacamole

4 sandwich rolls

In a large skillet, heat the butter over medium heat. While the butter is melting, combine the spices in a small bowl and stir to mix. Place the onions and peppers in the hot skillet and stir to coat with the butter. Cook for 3 minutes over medium heat. Add the strips of chicken to the skillet. Sprinkle the seasoning mix over the chicken, onions, and peppers, and stir to coat. Continue cooking, stirring often, about 5 minutes, or until chicken is cooked through. Pile up some of the chicken, peppers, and onions evenly onto each split sandwich roll. Top with 2 slices of bacon and a big scoop of guacamole.

bacon recipe source: Karly Campbell, Buns In My Oven (@Buns_In_My_Oven), March 10, 2013

3769. BOMBAY BACON CURRY

Serves 4

200 g (7 oz) sweet cured unsmoked back bacon rashers
15 ml (1 tbsp) oil
1 onion, sliced
2 cloves garlic, crushed
30 ml (2 tbsp) medium curry powder
30 ml (2 tbsp) ground cumin
1 courgette, thickly sliced
¼ (about 200 g) cauliflower, cut into small florets
2 potatoes, skin on and cut into small cubes
100 ml water
2 x (approx) 400 g can chopped tomatoes
30 ml (2 tbsp) fresh coriander, roughly chopped
2 large handfuls baby spinach

Place oil in large saucepan and heat, add the bacon, onion and garlic and cook for 1-2 minutes. Add the curry powder and cumin, combine well together. Then add the courgette, cauliflower, potatoes and water. Stir well.

Next, add the tomatoes and bring to the boil, cover with lid and simmer for about 15-20 minutes until the potatoes are soft.

Just before serving, stir through the coriander and spinach and serve with warmed chapattis and a side order of chopped fresh tomato, red onion and coriander mixed together and drizzled with a little flavoured oil.

bacon recipe source: Paula Jones, Reveal Magazine (@RevealMag), March 22, 2013

3718. BACON BOURBON BARBECUE SAUCE

makes three cups


4 ounces (4 to 5 slices) thick-cut bacon, chopped
1 medium onion, sliced into half moons
3 cloves garlic, minced (a generous tablespoon)
1/2 teaspoon ground cumin
3/4 cup (175 ml) bourbon
3 tablespoons brown sugar
2 tablespoons dark molasses
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 (28-ounce) can whole tomatoes in juice
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 to 5 dashes hot sauce, optional 

Cook Bacon: Arrange bacon, in one layer, at the bottom of a wide, heavy-bottomed pan. Place the pan over medium heat and cook bacon until the fat has rendered and bacon is browned, but not crispy; about 8 minutes. Check the amount of fat that has rendered and remove all but 2 tablespoons from the pan. 

Prepare BBQ Sauce: Add onions and cook until softened, about 5 minutes. Add garlic and cumin then cook, stirring often, until fragrant, about 2 minutes.

Stir in the remaining ingredients, bring to a boil then reduce to a low simmer. Cook at a low simmer until the sauce has thickened slightly (a good visual is when the sauce can hold a line on the back of a spoon when you drag a finger through it), about 25 minutes.

Taste sauce for seasoning then adjust with additional salt, pepper or sugar as needed. Remove from the heat then blend until smooth. (See note below about blending). 

Blend Sauce: Blend until smooth, let cool to room temperature then refrigerate up to one week or freeze up to one month.


bacon recipe source: Joanne, Inspired Taste (@inspiredtaste), July 16, 2015

3708. CHICKEN and MUSHROOM FAJITAS with BACON

makes six servings


For the chicken and marinade:
1½ to 2 lbs chicken breast, sliced in half lengthwise
⅓ cup cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime (about 2 tablespoons)
4 tablespoons olive oil
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon salt and ¼ teaspoon black pepper, or to taste

Other fajita ingredients:
2 large bell peppers, cored and sliced into strips
1 medium/large yellow onion, thickly sliced
½ lb mushrooms, thickly sliced
4 oz Monterey Jack Cheese, shredded
4 strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)

Serve with: small flour tortillas; pico or salsa, guacamole or diced avocado, sour cream, lettuce, hot sauce

How to make the chicken: Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.

To grill chicken: Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.

To saute chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 tablespoons oil in a single layer, until browned on each side and cooked through (3 min per side).

Preparing veggies: Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 tablespoons oil until mushrooms are browned. Remove from pan and set aside. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.

Assembling the fajitas: Slice chicken into ¼" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted. Wrap a stack of tortillas in a damp paper towel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.


bacon recipe source: Natasha's Kitchen, April 6, 2015

3698. SWEET POTATO COCONUT MILK SOUP with BACON

5 strips of bacon
½ large sweet onion, diced
1 teaspoon chopped garlic
1 celery stalk, diced
3 large sweet potatoes, peeled and diced
46 ounces chicken stock
½ teaspoon thyme
1 tablespoon curry
½ teaspoon cumin
salt and pepper to taste
dash of cinnamon
1-1/2 tablespoon honey
½ can of coconut milk (13.5 ounce can)

In a stock pot, cook bacon until crisp. Remove and drain on paper towel. Add onion and celery to bacon fat and saute until translucent. Add chopped garlic and stir. Immediately add chicken stock and diced potatoes. Allow to simmer until potatoes are soft. Use a stick blender to puree. Return to heat and add coconut milk, spices and honey. Use reserved bacon for garnish.


bacon recipe source: Lori Fortini, Peonies and Pears, July 13, 2015

3667. TEXAS-STYLE BACON, BEANS and EGGS: BLACK BEAN CHILAQUILES

yields four servings


12 corn or flour tortillas, cut into strips

Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

 

Preheat oven to 425 degrees F.

Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.

Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

bacon recipe source: Rachael Ray, "It's a Breeze," Rachael Ray's Week in a Day, Food Network

3662. HONEY-GLAZED CORNISH HENS with SMOKY GUAJILLO and BACON SALSA

Honey glazed hens

1 cup honey


1/2 teaspoon ground cumin (comino)


dash liquid smoke flavoring (optional)


1 stick cinnamon


6 Cornish hens, rinsed and dried


1 tablespoon cornbread crumbs or finely ground corn tortillas (optional)

smoky guajillo and bacon salsa (recipe below)

Note: The glaze must be prepared a day ahead. The hens should be cooked and served the same day.

To make glaze, warm honey over low to medium-low heat and stir in cumin, liquid smoke, and cinnamon stick. Remove from heat and let sit at room temperature, covered, for 24 hours. Reserve 1 to 2 tablespoons for guajillo salsa.

Preheat oven to 375 degrees. Remove neck and giblets, if any, from hens. Place hens on a rack and roast for about 35 minutes, basting with comino-honey glaze about every 10 minutes. Sprinkle with cornbread crumbs (this creates a nice crust) and continue baking until juices run clear when bird is pierced, about 10 more minutes. Remove from oven, reserving juices for guajillo salsa.

Let rest for about 5 minutes before serving.

Salsa

4 garlic cloves, unpeeled


12 guajillo chiles


1 teaspoon dried oregano


3 cups chicken broth, homemade or canned (may include cooking juices from Cornish hens)


4 ounces smoked slab bacon (or 6 thick slices), diced


dash liquid smoke (optional)


salt to taste


1 to 2 tablespoons comino honey

Note: The salsa may be prepared a day or more ahead.

Roast garlic cloves on a comal or in a heavy-bottomed pan over medium-high heat until soft, about 10 minutes. Let cool and peel.

Toast chiles for a minute or two on a comal over medium-high heat. Transfer to a bowl and cover with hot water to rehydrate for 20 minutes. Pour off water, destem chiles, and transfer to a blender with roasted garlic, oregano, and 1 cup broth. Blend until smooth and put through a medium strainer.

In a heavy-bottomed pan, cook bacon over medium-high heat until all fat has been rendered. Remove bacon pieces, then pour strained chile mixture into bacon fat and cook over medium heat, stirring, for about 5 minutes. Add 1 more cup broth and the liquid smoke and continue cooking until salsa is reduced by half, about 40 minutes; if mixture becomes too thick, thin with up to 1 more cup broth. Finish by stirring in salt and comino honey. Serve as an accompaniment to Cornish hens.

bacon recipe source: "Season's Eatings," Texas Monthly (@TexasMonthly), December 2000

3628. SKILLET CORN and EDAMAME with SPINACH and BACON

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

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


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

3594. BOILED PEANUT HUMMUS with COUNTRY BACON and FETA CHEESE

yields four servings


Hummus:
2 cups shelled boiled peanuts

4 tablespoons fresh lemon juice
4 tablespoons tahini
1 tablespoon chopped fresh parsley
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 small clove fresh garlic
4 tablespoons good-quality olive oil, plus more for drizzling
Kosher salt and fresh cracked pepper, as needed
1/4 cup cooked bacon, chopped fine, for garnish
1/4 cup crumbled feta cheese, for garnish

Toast:
1 loaf kalamata olive bread or baguette, thinly sliced
Olive oil, for drizzling
1/4 cup finely grated Parmesan

For the hummus: Set the peanuts on a baking sheet lined with paper towels and allow to air dry for 30 minutes.

Transfer to a clean kitchen towel and roll the peanuts around while applying light pressure with the palm of your hand. This will remove some of the skins off of the peanuts.

Place the peanuts, lemon juice, tahini, parsley, coriander, cumin, paprika and garlic in a food processor. Process for 1 minute and then, with the motor still running, slowly drizzle in the olive oil. The hummus should have a smooth, loosely spreadable consistency. Adjust with a tablespoon of hot water if needed. Season with salt and pepper and transfer to your serving bowl of choice. Garnish with a drizzle of olive oil, the crumbled bacon and feta cheese.

For the toast: Preheat the oven to 350 degrees F. Lay your thinly sliced bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with the Parmesan. Bake until golden brown and fully crisped, 5 to 8 minutes. Serve alongside your delicious hummus.

 

 

bacon recipe source: Levon Wallace, Chef of Proof on Main, 21c Museum Hotel (@21cLouisville), Louisville, KY

3589. SWEET POTATO, BACON and COLBY MUFFINS

1 medium sweet potato, peeled and finely diced
1 1/2 cups self raising flour
1 teaspoon baking powder
¼ teaspoon cumin
1 teaspoon ground coriander
5 1/2 tablespoons oil
2 eggs
8 1/2 oz. milk
3 oz. natural yoghurt
1 1/2 cups colby finely grated cheese
2 rashers bacon, finely chopped

Roast sweet potato at 400°F for 25 minutes or until just tender. Blitz. Sift flour, baking powder and spices into a bowl. Combine oil, eggs, milk and yoghurt and stir into dry ingredients until smooth. Add 1 cup colby finely grated cheese, bacon and sweet potato. Spoon mixture evenly into 12 lightly buttered ½ cup capacity muffin pans and top with remaining cheese. Bake in oven at 400°C for 15-20 minutes or until golden brown and cooked through. Turn out onto wire rack and serve warm or cold.


bacon recipe source: Mainland, Fonterra Brands (Australia) PTY LTD, 327 Ferntree Gully Road, Mt Waverley, VIC 3149

3537. BACON-WRAPPED CHICKEN with TAMARIND SAUCE

makes four servings


8 bone-in, skin-on chicken legs
salt and pepper
1/2 teaspoon of ground cumin
1/4 teaspoon ground thyme
1/2 teaspoon onion powder
8 thin slices of bacon

Sauce
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup of chicken stock
1 cup of tamarind pulp
salt and pepper
2 tablespoons of sugar

Place chicken legs in a dish and season with salt, pepper, cumin, thyme and onion powder. Place all the tamarind sauce in the blender and set aside. Preheat oven to 375°F. Wrap a bacon slice around each chicken leg. Arrange the chicken on baking pan. Drizzle the tamarind sauce over the legs and place in the fridge for about 30 minutes. Bake for about 45 minutes, until bacon is crisp and chicken cooked through.


bacon recipe source: Erica Dinho, My Colombian Recipes, January 24, 2013