3976. KUNG PAO BACON

Serves 4


12 ounces bacon, cut into large bite-sized pieces

8 to 10 dried red chilis

5 scallions

2 cloves garlic, minced

1 teaspoon minced or grated ginger

1 red bell pepper, diced

¼ cup unsalted dry-roasted peanuts

Sauce

1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar

1 teaspoon soy sauce

1 teaspoon hoisin sauce

1 teaspoon sesame oil

2 teaspoons sugar

1 teaspoon cornstarch

1 teaspoon ground Sichuan pepper

Prepare the sauce: In another bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer to a plate lined with paper towels.

Drain all but 1 tablespoon of bacon grease from the pan. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant.

Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Return the bacon to the pan. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

bacon recipe source: Diana Kuan (@dianakuan), Appetite for China, June 24, 2013

3885. MAPLE-BACON BREAKFAST SAUSAGE

Yield: 3 lb


Diced bacon: 0.50 lb
Finely chopped fresh parsley: 2 1/4 tsp
Ice water: 1/4 cup
Maple syrup: 1/3 cup
Fine sea salt: 1 1/2 tsp
Coarsely ground black pepper: 1/2 tsp
Red pepper flakes: 1 tsp
Finely chopped fresh sage: 2 1/4 tsp
Finely chopped fresh thyme leaves: 2 1/4 tsp
Finely grated ginger: 1/2 tsp
Ground fenugreek: 1/2 tsp
Ground nutmeg 1/2 tsp
Sheep casings (optional)

Place the pork and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid.

In a small bowl, add the parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine.

Nest a large mixing bowl in a bowl filled with ice. Grind the pork and bacon through the small die of the grinder into the bowl set in ice.

Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.

Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.

Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.

This sausage can be left uncased, either loose or formed into patties, or stuffed into sheep casings and twisted into links.

Breakfast sausages (both patties and links) are best cooked to an internal temperature of 145°F/63°C, either in a sauté pan or on a griddle over medium heat until browned.



bacon recipe source: Sausage Making: The Definitive Guide with Recipes, by Ryan Farr (Chronicle Books, 2014); The Splendid Table with Lynne Rossetto Kasper

3875. HOMEMADE RAMEN with BACON and SOFT-BOILED EGGS

Yield: 2 servings


4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste (or more to taste)
Red pepper flakes, to taste (I used about ½ teaspoon)
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or to taste)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 package dried ramen noodles (discard the included seasoning packet)

Toppings:
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Chopped scallions
Sriracha hot sauce (optional)

Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).

To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.

Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside.

To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), August 26, 2014

3850. HOT & SWEET BACON BANH MI

serves four


16 green onions or scallions, greens only, sliced thin in long strips
1 pound slices of thick cut bacon
1 cup light brown sugar
1 tablespoon crushed red pepper flake
1 teaspoon dry ground ginger
1/2 small head cabbage, shredded
1/2 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon salt
1 teaspoon granulated white sugar
6 small red radishes, sliced thin
1 cup fresh cilantro leaves
1 cup creamy peanut butter
1-1/2 cups boiling water
1 tablespoon peeled fresh ginger, grated
1 tablespoon fresh garlic, minced
2 tablespoons soy sauce
3 tablespoons light brown sugar
4 french baguettes, about 10 inches in length

Scallions: Slice the scallions into thin strips, greens only and place in ice water - this will make them curly after an hour.

Bacon: Preheat oven to 325 degrees. Line 2 baking sheets with aluminum foil. Line the bottom side of 2 smaller baking sheets with aluminum foil. In a medium bowl combine the 1c brown sugar, red pepper flakes and ground ginger. Take each slice of bacon into the bowl and cover it with the mixture patting it on to get as much as possible to adhere to the bacon. Place each slice of bacon onto the larger lined baking sheets. Place the other two baking sheets on top of the bacon. Cook at 325 for 25 minutes. Remove from the oven and place the bacon strips on cooling racks.

Cole slaw: While the bacon is cooking prepare the coleslaw. In a large bowl combine the rice vinegar, vegetable oil, sesame oil, salt and sugar. Now add the shredded cabbage, sliced radishes and cilantro.

Sauce: In a blender combine the peanut butter, boiling water, grated ginger, garlic, soy sauce and 3T brown sugar until smooth. Pour this mixture into a squirt bottle for convenience or you can spoon it on later.

Building the banh mi: Slice the 4 baguettes horizontally without separating them. Place the scallions in a strainer to drain the water. Fill each baguette with 1/4 of the bacon slices, give that a good squirt of the sauce, about 4 tablespoons. Now, lay on 1 cup of coleslaw and top that with 1/4 of the scallion curls.


bacon recipe source: cookmore.com (Kenmore.com)

3788. BACON WRAPPED GINGER SOY CHICKEN

6 boneless, skinless chicken thighs

6 slices uncooked bacon

¼ cup chicken broth

½ teaspoon ginger

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon pepper

½ teaspoon salt

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons brown sugar

Combine all ingredients for marinade except bacon and chicken in a shallow baking dish, about 11"x8".

Rinse and pat chicken dry. Keep folded and wrap with bacon slices. Secure with toothpicks if desired (just remove them before putting chicken in the oven so they won't burn). Place bacon wrapped chicken pieces into the marinade for 20-30 minutes, flipping halfway through to marinate both sides.

Preheat oven to 400 degrees. Heat 1-2 tablespoons olive oil in a heavy bottomed, oven safe pan over medium heat. Cook chicken pieces until bacon starts to crisp, about 3 minutes per side. Poor remaining marinade over the chicken and slide the pan into the oven. Cook for about 10 minutes, or until chicken is no longer pink.

Serve immediately.

bacon recipe source: Kristin, Yellow Bliss Road (@YellowBlissRoad), March 16, 2015

3719. RHUBARB-GINGER-GLAZED BOK CHOY with BACON

a meal for one; a snack or side for two or three


4 slices bacon
1 thumb fresh ginger, peeled & minced
1 finger fresh turmeric, peeled & minced (optional)
½ cup chopped rhubarb (about 3 small stalks)
Juice & pulp of 1 orange
1½ lbs bok choy, chopped

Fry bacon on low heat to caramelize. When brown & crisp, set aside on paper towel. Add the ginger, turmeric (if using) & rhubarb to the hot bacon fat & sauté on low until softened. Turn up the heat & add the contents of the orange: juice & pulp. Scrape the brown bits from the pan as it bubbles. Add the chopped bok choy stalks & stir-fry for about 5 minutes until softened. Add the chopped bok choy greens & continue to stir-fry until bright green & just wilted. Serve immediately, topped with crumbled bacon.


bacon recipe source: petra8paleo, April 1, 2014

3714. CHILI BACON JAM

makes two cups


600 grams (1 1/2 lb) good quality smoked rasher bacon
4 eschallots (brown shallots), thinly sliced
3 tablespoons packed light brown sugar
2 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon dried chilli flakes
1/2 teaspoon ground mustard powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 bay leaves
3/4 cup (6 fl oz) whisky (substitute with brandy, or just water if preferred)
2/3 cup (7 fl oz) strong brewed coffee
4 tablespoons apple cider vinegar
3 tablespoons maple syrup
sea salt
freshly ground black pepper

Cut your bacon rashers into one inch pieces, then fry them in a large pot with a splash of oil until the meat is crisped and the fat has rendered out. Remove with a slotted spoon, then drain on paper towels. Set aside.

Drain all but 2 tablespoons of bacon fat from the pot. Add in your shallots and garlic over medium heat, and cook until the shallots are translucent. Add in the spices, brown sugar, chosen alcohol (if using) and a pinch of salt, cook for 3-4 minutes before adding in your other liquid ingredients: vinegar, coffee and maple syrup. Bring to the boil, then allow the liquid to reduce slightly for about five minutes.

Add in your reserved bacon, then immediately reduce the heat to low. Simmer, covered, for 30 minutes before stirring and allowing the mixture to evaporate. Cook for a further 30 minutes, or until the mixture is darkened, syrupy and fragrant.

Once at the desired consistency, allow the mixture to cool. Skim any oil off the surface with a spoon, and discard it alongside the bay leaves.

Transfer your cooled mixture to the bowl of a food processor. Process until it reaches the consistency of a chunky jam; you should still be able to see crunchy, crisp little bits of bacon amongst the syrupy, boozy spiced shallots. Taste, and add extra salt or pepper as required.


bacon recipe source: Laura's Mess, August 12, 2012

3672. DUTCH APPLE BABY with BLACKBERRY HOISIN BACON

serves six


1 lb thick slice bacon

2 large apples

4 tablespoons granulated sugar divided

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/3 cup unsalted butter

3/4 cup flour

1/2 package salt

1/4 teaspoon ground nutmeg

1 cup milk

1/2 teaspoon vanilla extract

5 large eggs

1 cup blackberry jam

1/4 cup hoisin sauce

2 tablespoons coarse ground mustard

powdered sugar garnish

maple or blackberry syrup

 

For the bacon: Preheat oven 500ºF. Place 10 slice bacon on a parchment lined baking sheet lengthwise, pull bacon to stretch about half its original length (this helps with shrinkage during the cooking process) don't allow bacon to go over sheet pan edges In a small bowl add, mustard, blackberry jam, hoisin sauce, and 2 tablespoon brown sugar, stir to combine. Spoon about 1 teaspoon of jam mixture over each piece of bacon, using a basting brush spread the jam mixture to coat the entire side of bacon, flip bacon over and repeat this process. To cook, cover the bacon with an additional sheet/baking pan laying the bottom of the pan directly on top of the bacon. Place pans in oven and par-cook bacon for 5-6 minutes or until hot and bubbling but not browned. Remove from oven and set aside until ready to use. Reduce oven heat to 400ºF. Brown remaining bacon slices and crumble for garnish.

 

For the batter: Peel and core apples, cut them into slices then slice into halves and thirds (about 3 cups apples) In a small mixing bowl combine 3 tablespoon sugar with cinnamon and ginger, set aside until ready to use. Cut butter into chunks and place in a deep cast iron skillet. Put the skillet into the oven for 3-4 minutes or until the butter is melted and skillet is hot. Remove skillet from oven, sprinkle bottom of pan with about 1/3 brown sugar mixture. Carefully spread apples over the bottom of the skillet and sprinkle remaining sugar over apples. Put skillet back into the oven, cook for 5-8 minutes to caramelize apples (you should be able to complete the next step while apples are caramelizing)

 

Whisk flour with remaining tablespoon sugar, salt and nutmeg. Gradually add milk, whisking constantly to avoid lumps. When flour batter is smooth, beat in vanilla and eggs one by one. Beat by hand for approximately 2 minutes. Let batter rest for 5 minutes. Remove apples from the oven
 

Add one strip of bacon to the bottom of the skillet at a time trying not to overlap the pieces, arrange in a star or spoke pattern so that when sliced each piece will have a slice of bacon cooked into the batter. It may be necessary to cut bacon to fit skillet. Try not to go over the edge of the skillet to keep bacon from becoming too darkened while cooking. Pour batter over bacon and caramelized apples, bake in the 400º oven for 20 minutes or center is set and sides are golden brown. The pancake will puff dramatically while baking but fall within a few minutes after baking. Slice pancake into 6 pieces, sprinkle with powder sugar, bacon bites and serve with blackberry or maple syrup.

 

 

bacon recipe source: Rebecka Evans (member), Just a Pinch

3651. BACON and FIG MARMALADE

serves eight


1 lb. fresh figs, chopped

¼ lb. bacon, diced
1 each yellow onion, diced
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 cup red wine
2 tablespoons balsamic vinegar
Sachet of cloves, bay leaf, fresh thyme, star anise

 

In a medium saucepan over medium heat, add bacon and render until crispy. Remove bacon and reserve for later.  Reserve 1 tablespoon of bacon fat.

Sweat onion and ginger in bacon fat until translucent.

Add figs, and slowly caramelize over medium high heat. Add honey, red wine, balsamic vinegar and sachet of spice. Turn heat to low and slowly reduce mixture until a jam like consistency.

Transfer half of the mixture to a food processor and blend until smooth. Add this to the rest of the mixture and fold in crispy bacon.

Serve at room temperature on a crostini. Garnish with fresh tarragon and thyme.

 

 

bacon recipe source: Hall Wines (@HALLWines), 401 St. Helena Highway South, St. Helena, CA 94574

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

3627. PINEAPPLE-BACON FRIED RICE with PONZU SAUCE

serves two


2 slices of bacon, cut into small pieces
2 eggs, beaten
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
3 green onions, chopped
1/2 cup crushed pineapple
1 cup cooked brown rice
1 tablespoon organic ponzu
salt and freshly ground black pepper to taste
oil

In wok or skillet, fry bacon until crisp, remove to paper towel. Remove all but 1 tablespoon of bacon fat from pan and saute onions, garlic and ginger. Add egg and scramble. Add rice, ponzu and bacon and toss until heated through.


bacon recipe source: TaMara, What's 4 Dinner Solutions, February 17, 2010

3579. BACON-CILANTRO FRIED RICE

serves four


4 eggs

8 slices of bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green
8 cups cooked jasmine rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

In a medium bowl, whisk eggs together until well-combined. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate. In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant. Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs. Check for flavor and season if necessary.  Toss in the cilantro and scallions greens and serve.


bacon recipe source: Ming Tsai (@chefmingtsai), Simply Ming, Season 5, Episode 501: Cilantro/Bacon

3559. CRISPY COCONUT BACON TEMPURA with MAUI MUSTARD DIPPING SAUCE

serves 6-8 


1 pound thick cut bacon 
3/4 cup red pepper jelly, divided 
8 ounces can crushed pineapple, drained 
3 tablespoons whole grain mustard 
2 tablespoons fresh chopped cilantro 
1 cup all-purpose flour 
1 teaspoon sea salt, plus more for garnish 
1 tablespoon ground ginger 
1/2 teaspoon white pepper 
1/2 teaspoon garlic powder 
3/4 cup lime flavored seltzer 
2 cups unsweetened shredded coconut 
1 cup plain fine dry breadcrumbs 
2 cups coconut or vegetable oil, for frying 
2 fresh lime, cut into wedges

Heat oven 400F. Line a large rimmed baking sheet with parchment paper.

Arrange bacon slices on the paper in a single layer. Stir 4 tablespoons of pepper jelly; brush over 1 side of bacon. Bake 18 to 20 minutes or until brown and just cooked through. Transfer bacon to paper towels, glazed side up, to cool.

Meanwhile, in small bowl, stir cup pepper jelly, mustard, pineapple and cilantro until blended. Cover Maui Mustard and set aside.

When bacon is cool prepare tempura batter by whisking flour, sea salt, ginger, pepper, garlic powder and seltzer in a bowl until smooth. Combine coconut and breadcrumbs in a large shallow dish. Dip bacon pieces in tempura batter letting excess drip back into the bowl and then dredge in coconut-breadcrumbs to coat.

Pour oil to a depth of 2 inches in a deep skillet and heat to 350F. Fry bacon in batches 30 seconds per side or until crisp and golden brown. Drain on paper towels. Season with an additional sprinkle of sea salt while still hot. Serve with Maui Mustard and lime wedges.


bacon recipe source: lisak (member), cookmore

3609. CLAMS with FRIED CILANTRO, GINGER, GARLIC and BACON

yields four servings


4 pounds live butter clams (or other hardshell clams, like littlenecks), washed
1 cup water
1 tablespoon sweet butter
4 garlic cloves, peeled, julienned
A 2-inch piece of ginger, peeled, julienned, cut into 1” lengths
1 small bunch cilantro, leaves only
10 shallots, peeled, julienned
4 slices of bacon, finely minced
2 cups safflower oil for frying
Olive oil

Steam the clams with the water and butter in a covered pan for 3 minutes. Turn off the heat and keep covered. On a medium flame fry the garlic, ginger, cilantro, shallots, and bacon separately in the safflower oil. They will lightly brown in seconds so stand ready with a slotted spoon. The ginger takes the longest, but that means 10 seconds. The bacon is done in literally a blink of an eye. When the cilantro leaves turn dark green; it's done. Drain each on a paper towel.

Save the clam nectar to use later. Discard one shell from each clam. On a single platter or individual plates, place the clams on their half shells. Drizzle with olive oil. Scatter the fried garlic, ginger, cilantro, shallots and bacon over the clams. Serve warm and eat by hand.


bacon recipe source: David Latt, The New York Times / Cooking (@nytfood)

3595. BACON-GINGER SANDWICHES

makes 2 servings 


6 slices bacon (6 oz. total)

2 tablespoons mayonnaise

4 slices dense pumpernickel bread or whole-wheat bread (about 6 oz. total), lightly toasted 

2/3 cup lightly packed salad mix, rinsed and crisped

1/4 to 1/2 cup drained sliced pickled ginger 

 

In a 10- to 12-inch frying pan over medium-high heat, brown bacon, turning slices once or twice, about 5 minutes total. Transfer to towels to drain; discard fat in pan.

Spread mayonnaise on 1 side of each toast slice. Mound salad mix equally on mayonnaise on 2 slices. Lay 3 slices of bacon on each mound of salad mix and cover evenly with pickled ginger. Lay remaining toast, mayonnaise side down, on top. Cut each sandwich in half.


bacon recipe source: Sunset Magazine, November 2000 

3502. SABAW NG MONGGO (MUNG BEAN SOUP with BACON)

1 cup monggo or mung beans (dried)
8-10 bacon strips
2 tablespoons vegetable or corn oil
4 cloves garlic, minced
1 whole onion, chopped
2 medium tomatoes, chopped
1 inch fresh ginger, peeled, sliced in slivers
8-10 cups soup stock (vegetable or chicken)
1 tablespoons patis (Filipino fish sauce)
2 cups coarsely shredded bok choy or Chinese cabbage
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
boiled white rice, for serving

In a medium bowl, pre-soak the monggo/mung beans in water for about 30 minutes. The water should be enough to cover the beans.

Transfer the water and mung beans to a medium stock pot. Have enough liquid to cover the beans (add more water or else vegetable or chicken soup stock if desired). Over medium high heat, bring this to a boil, then adjust the heat to a low. Simmer and cook for about 45 to 50 minutes till monggo is soft. Add more water if liquid evaporates. The beans should soften while immersed in liquid. Stir the mung beans every now and then so they do not stick to the bottom of the stock pot. Some beans may even pop open in the process. When soft and cooked, set aside till ready to saute.

Pre-cook the bacon strips for 8 to 10 minutes in a skillet over medium heat. When cooked, drain bacon strips on parchment paper or paper towels to remove excess oil.

Use a different medium stock pot. Over medium high heat, add the vegetable or corn oil. (Or you may use the bacon drippings if desired).  Saute the garlic, onions and fresh ginger. Cook for 1 to 2 minutes till onions soften. Add the tomatoes and patis (fish sauce). Continue to cook for 2 to 3 minutes till tomatoes soften.

Add the boiled monggo together with the liquid. Add more soup stock (vegetable or chicken) to the stock pot. Simmer for about 10 minutes for flavors to blend. Toss in the chopped bok choy pieces and cook for 1 to 2 minutes more. Season with salt and black pepper.

Crumble the cooked bacon and sprinkle it on top of the monggo. Serve with boiled white rice.


bacon recipe source: Elizabeth Quirino (@Mango_Queen), Asian in America: January 16, 2014

3474. TOBAGO PEPPER and BACON JAM

1.5 lbs. Tobago peppers
1/4 cup whole grain mustard
2 yellow onions, diced small
2 cups white balsamic vinegar
1/2 cup brown sugar
1 tablespoons chopped garlic
2 oz. peeled ginger
3 tablespoons honey
1/2 cup cider vinegar
1 cup orange juice
1/2 cup pineapple juice
1 lb. sliced bacon

Wash and clean the Tobago peppers. Keep the seeds. Chop peppers in a food processor or by hand if time permits. Combine white balsamic vinegar and the peppers. Add the whole grain mustard, diced onions, brown sugar, garlic, ginger, honey, cider vinegar, orange and pineapple juice, and let marinate for 24 hours.

The next day, slice the bacon in 1/2-inch sections, and sautee until almost crispy. Dump marinated pepper ingredients over the sauteed bacon. Simmer slowly until the liquid is reduced by half and the ingredients have a syrup-like consistency.

Remove from heat. Cool and refrigerate for future use. Use this jam as a marinade for meat or for adding a little something extra to an appetizer.


bacon recipe source: Chef Serge Falcoz-Vigne, 518 West, 518 West Jones Street, Raleigh, NC 27603; Kaitlyn Goforth, Deep South Magazine, October 8, 2014

3453. BACON, SWEET POTATO and SPINACH SALAD

makes 8-10 servings


2 pounds sweet potatoes, cleaned, skins left on, cut into 1 ” cubes
a pinch of garlic salt
a pinch of ground cinnamon
a pinch of ground ginger
a pinch of ground ground black pepper
a few tablespoons pure maple syrup
18-24 ounces baby spinach leaves
12 ounces crumbled bacon; set aside bacon grease
a few handfuls of pomegranate seeds (arils)
grated gruyére or your favorite cheese

Preheat oven to 400˚F with rack in the center. Cook bacon until brown and crispy in a fry pan.

Remove bacon from pan and drain on paper towels. Reserve bacon fat in a heat resistant container & set aside to cool a bit.

Toss sweet potato chunks with garlic salt, cinnamon, ginger, black pepper maple syrup and some bacon grease. (A little bacon grease goes a long way, so add a small amount first and you can always add more. I use just enough oil to grease them until slightly glistening.) Spread sweet potatoes on a sheet pan in a single layer. Roast for about 35 minutes until cooked through and golden brown. Toss once with tongs about halfway through cooking time for even browning. Remove sweet potatoes from oven and let cool.

Salad assembly: Put baby spinach in a large bowl. Top with roasted sweet potatoes, bacon crumbles, Gruyére and pomegranate seeds. You can season with some more garlic salt and black pepper if desired. When ready to serve, toss salad with your favorite vinaigrette dressing or olive oil and balsamic vinegar.


bacon recipe source: Marla Meridith (@MarlaMeridith), Family Fresh Cooking, November 10, 2010

3437. SWEET POTATO, ONION and BACON COMPOTE

4 slices of premium smoked bacon, chopped
1-2 tablespoons unsalted butter
1/2 medium onion, finely chopped
1 pound white and wild mushrooms, sliced
1/4 cup chicken stock
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 1/2 teaspoons unsulfured dark molasses
1/2 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper flakes
1/8 teaspoon ginger
salt, to taste
3/4 pound sweet potato, peeled and cut into bite-sized pieces
1 dozen pearl onion, blanched and peeled

In a large skillet, fry the bacon over medium heat until it is browned and crisp. Remove and drain the bacon, set aside. Melt butter in the drippings. Add the onion and the mushrooms, and sauté them over medium heat until they are softened, 2-3 minutes.

Add to the skillet the stock, vinegar, brown sugar, molasses, Worcestershire sauce, pepper, thyme, pepper flakes, ginger, and a touch of salt, and mix well. Stir in the sweet potatoes, and simmer over medium heat 2-3 minutes. Add the pearl onions, cover the pan, and continue to cook another 7-10 minutes, until both the potatoes and onions are tender. The dish can be made ahead and covered to this point 1 hour in advance of your meal.

Uncover the pan, and cook another couple of minutes, stirring continually, until the sauce reduces to a glaze. Sprinkle in the reserved bacon, and stir to mix them in. Taste, add a little more salt if you like, and serve.


bacon recipe source: The Fresh Market, 628 Green Valley Road, Suite 500, Greensboro, NC 27408

3376. GRILLED CORN with GINGER BACON BUTTER

1/2 lb salted butter (softened)
1/2 cup bacon fat
1/3 cup grated ginger
3 garlic cloves, grated
zest of 3 limes
juice of 3 limes
1/2 cup chopped cilantro
fresh corn (in the husk)

For the butter: Combine all seven ingredients in a mixer fitted with the paddle attachment. Mix until it is evenly blended. Using a spatula, turn the butter onto wax or parchment paper and mold it into a log. Chill. 

For the corn: Shuck the corn removing all of the husk and silk. Preheat a grill (charcoal creates better flavor). Brush the corn on all sides with olive oil. Using tongs grill the corn on all sides until golden in some spots. The corn may pop so be careful. Once it looks delicious, transfer the corn to a platter, season it with a little salt and rub it all over with the ginger bacon butter.


bacon recipe source: Chef Vivian Howard, A Chef's Life, PBS