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

3559. BEER, BACON and STEAK SOBA BOWLS

serves four


3/4 cup rice wine vinegar
1 lime, sliced
3/4 cup water
1 tablespoon sea salt
1/4 cup sugar
1 large daikon, trimmed and cut into matchsticks (about 2 cups)
1 1/2 pounds petite filet or flat-iron steaks
12 ounces soba or whole wheat spaghetti
2 tablespoons high temperature/stir fry cooking oil
1/2 pound smoky black pepper bacon, cut into 1 1/2-inch pieces
2 bunches scallions, cut into 1-inch pieces on an angle
4 cloves garlic, thinly sliced
1 cup shelled edamame
2 tablespoons Worcestershire sauce
2 tablespoons tamari
1 can Sapporo beer
4 cups beef stock (32 ounces)
shiso cilantro leaves, coarsely chopped

Heat the vinegar, lime slices, water, salt and sugar in a saucepot over medium heat until at a low boil and sugar and salt dissolves. Pour the brine over the daikon and reserve.

Place the meat in the freezer for a few minutes to firm it up for stability when thinly slicing.

Bring a large pot of water to a boil to cook soba or spaghetti to al dente, according to the package directions.

Very thinly slice the beef against the grain.

Heat a large, round-bottom pot over high heat; add a little oil and brown and crisp the bacon. Remove to plate and spoon off all but 3 tablespoons fat. Add the beef in small batches to the hot drippings and stir fry it until brown and crispy at edges; remove to plate. Add the scallions to blister them, then add the garlic and edamame. Toss, then add the Worcestershire sauce and tamari; deglaze the pan with beer and reduce by half. Add the stock and simmer.

Divide the bacon, beef and noodles among bowls and top with soup. Garnish with the drained pickled daikon, shiso or cilantro leaves.

bacon recipe source: Rachael Ray, September 9, 2013

2864. ROASTED EDAMAME SALAD with BACON

12 oz. frozen shelled edamame, about 2 cups
1/2 cup fresh or frozen corn kernels
1/4 cup finely diced scallion
2 cloves garlic, pressed
1-2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 fresh tomatoes, about 1 cup seeded and chopped
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar
3 strips of thick bacon

Mix together the edamame, corn, scallion, garlic, olive oil, salt and pepper on a heavy cookie sheet. Roast in a 425 degree F oven for 15-20 minutes, stirring half way through. Scrape the roasted vegetables into a bowl. Cut open the tomatoes and squeeze out the watery seedy parts. Add the tomato, basil and red wine vinegar to the edamame. Mix and refrigerate until ready to eat. The salad can be served warm all the way up to cold out of the fridge, depending on what you like. Right before serving, cut 3 slices of bacon into strips and fry in a pan until crispy. Plate the salad with the bacon on top.


bacon recipe courtesy of: Making Life Delicious ™, September 20, 2010

2331. SOBA CARBONARA with EDAMAME, BACON and BAY SCALLOPS

makes four servings


12 ounces soba noodles
1/4 cup shelled edamame
2 cups carbonara sauce (recipe below)
1/4 pound smoked bacon, diced small, rendered crisp and drained
1/4 cup grated Parmesan cheese
1 cup dashi-soy sauce (see Note)
1/2 pound dry bay scallops
chopped chives
truffle oil

Bring 8 quarts water to a boil. Cook soba just tender, 4 minutes. Add the edamame after 3 minutes. Drain. Rinse.

Prepare the carbonara sauce (recipe below). Add bacon and chives.

On low heat, toss the noodles and edamame in the sauce for 2 minutes to coat and thicken. Do not overheat or the sauce will break down. Remove from heat.

Bring the dashi-soy to a simmer. Add the scallops, turn off heat and let cook for 2 to 3 minutes.

Portion the noodle mixture into serving bowls. Finish with grated Parmesan cheese and a drizzle of truffle oil. Spoon the soy-poached scallops on top and a tablespoon of the dashi-soy poaching liquid around noodles on each dish.

Serve at once warm, at room temperature or chilled.

For the Carbonara Sauce: Bring 1/2 cup dry white wine to a boil to cook off the alcohol. Add ¼ cup dashi-soy and 1 cup heavy cream. Return to a low simmer. Meanwhile, set up a double boiler. Crack 3 egg yolks into a nonreactive bowl and whisk, slowly tempering in the wine-dashi-cream mixture. Set the bowl over simmering water. Whisk until eggs set at 160 degrees F. (the mixture will ribbon lightly). Do not overheat or mixture will separate. Add salt, freshly cracked white pepper and truffle oil, to taste.

Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 1 1/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.


bacon recipe courtesy of: Chef Gerald Drummond, Morimoto, 723 Chestnut Street, Philadelphia, Pennsylvania | philly.com, 400 N. Broad Street, Philadelphia, Pennsylvania 19130

2204. EDAMAME with BACON and SHALLOTS

yields six servings


4 pieces of bacon, diced
1 shallot, minced
1 garlic clove, minced
2 8 oz packages frozen shelled edamame, steamed
1/2 teaspoon kosher salt
1 tablespoon olive oil
Splash of red wine vinegar

In a large skillet over medium high heat, add bacon, shallot and garlic. Saute and cook until bacon is crisp, about 5 minutes. Remove pan from heat and add edamame, salt, olive oil and red wine vinegar.


bacon recipe courtesy of: Whitney Ingram, Rookie Cookie, June 21, 2010

2203. SPICE-CRUSTED CHAR over SUCCOTASH with CRISP BACON

makes four servings


1 teaspoon seafood seasoning
2 tablespoons finely chopped fresh thyme
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
2 tablespoons canola oil
4 bacon slices
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 1/2 teaspoons minced garlic
1 1/2 cups fresh or frozen whole kernel corn, thawed
1 1/2 cups fully cooked, shelled frozen edamame
1 1/2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh thyme sprigs

Combine first 4 ingredients; rub evenly over char fillets. Cook fillets, seasoned side down, in hot oil in a heavy ovenproof skillet over medium-high heat 2 minutes or until golden brown. Turn fillets over; place pan in oven, and bake at 425° for 5 to 9 minutes (depending on thickness of fillets) or until fish flakes with a fork.

Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

Sauté onion, red bell pepper, and garlic in hot drippings 3 minutes or until tender. Add corn and edamame; sauté 2 to 3 minutes or until hot. Remove from heat, and stir in chopped thyme, kosher salt, and black pepper. Divide succotash evenly among 4 individual plates or bowls; top with fillets, and sprinkle with crumbled bacon. Garnish, if desired.


bacon recipe courtesy of: Lorelle Del Matto, Coastal Living, April 2009

1339. WHITE BEECH MUSHROOM, BACON and EDAMAME CREAM SPAGHETTI

makes four servings

7 oz. white beech mushrooms with stems
10 oz. green soybeans (edamame)
3 oz. bacon
11 oz. spaghetti
1 cup fresh cream
1 tablespoon olive oil
1 clove of garlic
1/4 teaspoon parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Break up mushrooms with fingers. Boil green soybeans. Shell soybeans. Cut bacon into 3/4-inch pieces. Saute slices of garlic and bacon in olive oil at low temp. Add Bunapis and saute all ingredients until tender. Add shelled soybeans, fresh cream, salt and pepper. Toss with cooked spaghetti. Sprinkle with Parmesan cheese.


courtesy of: Golden Gourmet Mushrooms, 4039 Calle Platino, Suite E, Oceanside, California 92056

645. EDAMAME CORN CHOWDER with BACON

serves 4


3 slices bacon (4 oz.), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14.5 oz. each) reduced-sodium chicken broth
1 red potato (6 oz.), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15-oz.) creamed corn
1/2 cup half-and-half
coarse salt and ground pepper

In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.

Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.

Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.


courtesy of: Everyday Food, PBS