3993. BACON CHEESEBURGER POUTINE

4 pounds of French fries (about 8 cups)

6 strips thick-cut bacon
1 pound lean ground beef
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon dried parsley
3 cups beef stock
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups white Cheddar cheese curd
Salt
Pepper

Start cooking French fries, however you have decided to make them, from scratch or store bought.

Place bacon in a frying pan and fry over medium heat until crispy, turning regularly. When bacon is done, transfer to a plate lined with paper towel and place paper towel over top to blot grease. Then cut into large chunks.

Melt butter in a medium-sized saucepan over medium heat. Once melted, add all-purpose flour and whisk thoroughly until all lumps are removed. Cook for five minutes while the roux is bubbling. This will give the gravy a darker colour and will also cook out the raw flour. Slowly add the beef stock to the roux, whisking as you do to avoid lumps from forming. Once the stock has been added, reduce heat to medium-low and continue cooking, uncovered. You need to keep the gravy piping hot so it will melt the cheese.

Place olive oil in a large frying pan set over medium-high heat. When hot, add the beef, Worcestershire sauce, garlic powder, onion powder, paprika, parsley, and salt and pepper to taste. Stir to thoroughly combine all ingredients and continue to cook until beef is completely browned. Taste, and adjust seasoning if necessary.

To plate, set a large handful of French fries on a plate or in a bowl. Spoon about 1 cup of beef over top of beef and some of the bacon over top. Top with cheese curds and then generously spoon gravy over top.

bacon recipe source: Kate's Cuisine, September 5, 2015

3967. BACON WRAPPED EGGPLANT FRIES

Yield: 12


12 strips of regular sliced bacon (avoid thick-cut as it will be too hard to wrap)

1 medium eggplant, slices into spears about 4 1/2 inches in length

For the glaze:

2 tbsp of honey

2 tsp of sriracha hot sauce

Preheat oven to 425F. Take one slice of bacon and wrap around eggplant fry, starting at one end and working to other end, allowing the bacon to overlap halfway with each new layer, and securely tuck in end piece. Repeat with remaining fries and place onto baking sheet. Bake for about 15-25 minutes or until bacon reaches desired crispness.

In a small bowl, mix the glaze ingredients. Remove fries from oven and quickly brush with glaze. Raise oven temperature to 450F. Place fries back in oven and cook for about 5 minutes or until bacon starts to blister, but make sure to constantly check on the fries so that the bacon does not burn. You can serve with a dipping sauce of your choice.

bacon recipe source: Kirbie's Cravings (@kirbiecravings), January 22, 2015

3754. LOADED BBQ BACON SWEET POTATO FRIES

serves four


20 ounce bag sweet potato fries, waffle cut or regular

1 1/2 - 2 cups shredded smoked white cheddar

2-3 tablespoons diced red onion

1/3 cup cooked, crumbled bacon

2-3 tablespoons green onion

handful of cilantro

2 tablespoons BBQ Sauce

2 tablespoons mayo

Cook fries according to package directions. While fries are cooking, mix bbq sauce and mayo together. Remove fries from oven and cover with cheese, bacon, and red onion. Return to oven until cheese is melted. Sprinkle on green onion and cilantro. Drizzle with sauces and serve immediately.

bacon recipe source: Sara and Kate, Our Best Bites (@OurBestBites), September 2015

2714. BACON-WRAPPED SWEET POTATO FRIES

2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger
8 oz bacon, don’t use thick cut

Get your oven to 425°F and place your oven rack in the center of the oven. Slice each piece of bacon in half, lengthwise and then in half, widthwise (you’ll have 4 strips cut from 1 piece of bacon). Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet lined with a silicone pat or parchment paper. Repeat until all the bacon is gone. If you have left over sweet potatoes, toss ‘em on the pan; they’ll cook beautifully in the rendered bacon fat. Bake for 15 minutes until the sweet potatoes feel soft. Turn the oven to broil and let the tops get crispy.


bacon recipe courtesy of: Megan Keatley, Health-Bent, February 11, 2012

2547. BELGIAN FRIES with BACON DUST and CHIPOTLE MAYO DIPPING SAUCE

3-4 cups vegetable oil, for frying
2 lb. potatoes, peeled, rinsed and dried
1 lb. bacon
1/2 cup mayonnaise
1 chipotle pepper, chopped
2 drops Tabasco sauce
1/2 teaspoon cumin

For the french fries: Pour enough oil into a deep fryer or deep sauce pan to reach at least halfway up the sides of the pan,but not more than three-quarters of the way up. Heat the oil to 325 degrees. 

Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time. 

When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored, but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them. 

For the second frying: Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with bacon dust and serve with the chipotle mayo dipping sauce and/or ketchup. 

For the Bacon Dust: Preheat oven to 350 degrees. Line a tray with parchment paper, then line each slice of bacon on tray and bake for 15-20 minutes until crisp and dry. 

Transfer to a paper towel-lined plate and allow to cool. Crumble and put in the food processor and pulverize into a fine consistency. 

Put fries, in batches, in paper bag with portions of the bacon dust and shake to coat. 

For the Chipotle Mayo: Combine mayo, chipotle pepper, Tabasco, cumin & adobe sauce, or if you can the chipotle peppers already in a can in the Mexican food section of your grocery store, you can use that. 

bacon recipe courtesy of: Mary Beam, Westbrook, Maine, for Just a Pinch Recipe Club

731. BACON CHEESE FRIES

makes 6 servings


16 oz. (1/2 of 32-oz. pkg.) frozen french fried potatoes
8 slices bacon, cooked, cut into small pieces
1 cup shredded Cheddar cheese
1/4 cup green onion slices

Cook french fries as directed on package; place on ovenproof dish or platter. Preheat broiler. Sprinkle fries with bacon, cheese and onions. Broil, 4 to 6 inches from heat, 1 to 2 minutes or until cheese is melted.


courtesy of: Kraft Foods

716. BACON and BRIE CHEESE PANINI with AVOCADO MAYO and YAM FRIES

makes 1 sandwich


For the Mayo:
1 ripe avocado, peeled, chopped
1/4 cup mayonnaise
1/2 tablespoon rice wine vinegar
Pinch cayenne
Salt
Pepper

For the Sandwich:
1 square of focaccia, 4" x 4", split
1 tablespoon melted butter
2 ounces Brie cheese, cut in 4 slices
3 strips applewood-smoked bacon, fried crisp
Thinly-sliced red onion
2 slices tomato
Head lettuce, cut into thin ribbons

For the fries:
1 small yam, peeled and cut in 1/4" x 1/4" strips
Oil for frying
Salt and pepper to taste


Mayo: Place avocado, mayonnaise, vinegar and cayenne in food processor or blender. Puree until smooth. Season to taste with salt and pepper.

Panini: Brush all sides of bread with melted butter. Place 2 slices of cheese on each slice of bread. Add bacon, onions, tomato and lettuce to one side. Place other piece of bread on top, cheese side down. Grill sandwich on hot griddle or skillet until bread is browned on both sides and cheese is melted.

Yam: Heat oil to cover fries in small skillet to 375°F. Fry yams until they are crispy, about 5-7 minutes. Drain, drying with paper towels; season with salt and pepper.

Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.


courtesy of: Chef Goose Sorensen / Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820