3966. SPINACH, GRAPES and BACON

Makes: 4 servings


8 slices bacon

4 cups grapes

1/4 cup raspberry vinegar

1 tablespoon packed brown sugar

Dash each salt and ground black pepper

6 cups baby spinach

4 ounces dilled havarti cheese, shaved

Pecan halves (optional)

In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.

Meanwhile, halve 2 cups of the grapes.

Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.

In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans.

bacon recipe source: Better Homes and Gardens (@BHG) 

3549. RED GRAPE SALAD with BACON and a SHERRY VINAIGRETTE

Dressing: 
1/2 cup sherry vinegar
1/2 cup extra virgin olive oil
1 tablespoon grainy mustard
Scant 1 tablespoon coconut sugar or white sugar
Salt and pepper, to taste 

Everything else: 
4 strips of bacon
1/2 medium red onion, sliced thinly
5 ounces baby arugula
1/2 cup roughly chopped walnuts, toasted and cooled
1 1/2 cups red grapes, rinsed and dried

To make the dressing, add the vinegar, olive oil, mustard, and sugar to a mason jar with a few pinches of salt and some freshly ground black pepper. Screw the lid on the jar and shake well. If you don’t have a jar, just whisk everything together in a bowl until emulsified. Give the dressing a taste, but when you are adjusting the salt, keep in mind that you’re eating this on bacon, which will add saltiness of its own.

In a large cast-iron skillet, cook the bacon until crisp, then set aside. While the bacon is cooling, turn down the heat to low and add the red onions. Cook them long enough so that they wilt and lose a little volume, then remove from the pan and set aside.

Place the arugula, walnuts, and grapes in a large bowl. Drizzle some dressing over the salad, a little at a time, and toss lightly with your hands. You only want to use enough dressing so that it lightly clings to the leaves without any excess puddling at the bottom of the bowl. Add the onions and bacon and toss again. Serve immediately.


bacon recipe source: Nicole Elizabeth, The Fresh Kitchen (@TheFreshKitchen)

3548. BACON KALE CAESAR SALAD

serves six


For the croutons:
4 slices white bread, cut into cubes
2 tablespoons olive oil
1 clove garlic, very finely minced
¼ teaspoon oregano
⅛ teaspoon chili flakes

For the dressing:
½ lb. bacon, cut into 1 inch strips
2 egg yolks, at room temperature
¼ cup plus 2 tablespoons fresh squeezed lemon juice
1 cup vegetable oil
2 teaspoon umeboshi vinegar
2 anchovies, finely minced
1 tablespoon reserved bacon fat, melted
1 teaspoon fresh cracked pepper
2 large garlic cloves, very finely minced
⅓ cup freshly grated parmesan cheese
sea salt, to taste

 

For the salad:

6 stalks of curly kale, washed, stem removed and torn into bite sized pieces

Optional: 1 cup red grapes, cut in half

For the croutons: Preheat the oven to 250 degrees. Place the bread cubes in a large bowl and toss with the olive oil, garlic, oregano and chili flakes. Pour the bread cubes onto a rimmed baking sheet and bake them in the oven for 15 minutes, or until they are crunchy. You want them to dry out, not toast. If they haven't dried out after 15 minutes leave them in the oven a little longer.

 

For the dressing: Slice the bacon into 1 inch strips (I always have some bacon in the freezer and find it very easy to slice from frozen) Place the bacon in a frying pan over medium high heat and cook, stirring often for 7-8 minutes, or until the bacon is crispy. Remove the bacon from the pan using a slotted spoon and reserve 1 tablespoon of the fat.

 

Place the room temperature egg yolks in a medium sized bowl. Add the 2 tablespoons of fresh lemon juice and whisk them together. SLOWLY drizzle in the vegetable oil while whisking constantly. Once the dressing starts to thicken you can pour the oil in a little faster.

 

Once all the oil has been incorporated whisk in the remaining ¼ cup of fresh lemon juice, the umeboshi vinegar, anchovies, reserved bacon fat, fresh cracked pepper, garlic and parmesan cheese. Season to taste with sea salt.

 

To assemble the salad: Place the washed kale in a large bowl. Add the crispy bacon, and optional grapes. Pour the dressing overtop and toss so that everything is coated well. Let the dressing sit on the kale for at least 5 minutes before you serve it. Toss the croutons through the salad immediately before you serve it.

 

 

bacon recipe source: Kristen, The Endless Meal (@TheEndlessMeal), July 13, 2014

3384. MUSCAT GRAPE and BACON GRILLED CHEESE SANDWICHES

makes 1 sandwich


bread

2-3 tablespoons olive oil
1/4 cup of muscat grapes
1 slice of grilled bacon
2 slices of your favorite cheese

Brush olive oil on the bread before placing the bread on a pre-heated skillet. Top the bread with one slice of cheese, bacon and grapes. Then add another slice of cheese, and bread. Grilled the sandwich for 5-6 minutes, or until the cheese has fully melted. Serve with muscat grapes.


bacon recipe source: Shelby Barone, OC Mom Blog, April 7, 2014

3140. JASMINE RICE, GREEN GRAPES and BACON SALAD

1 1/2 cup medium grain jasmine rice
2/3 cup of shredded carrot

300 grams green grapes

2 tablespoons lemon juice

2 tablespoons cooking oil

150 grams of finely cubed bacon

2 cloves of garlic, finely diced

2 large eggs

Cook the jasmine rice in a rice cooker. Heat up a pan lightly greased with cooking oil. Saute the garlic until golden brown then stir-in the cubed bacon and cook until lightly browned followed by shredded carrot and cook for 3-5 minutes. Transfer to a plate to cool. Wash grapes, pat dry with tea towel and cut them in half lengthways. Lightly whisk the eggs in a large bowl and combined the rice. Mix well so that each rice grain is well coated. Pour the mixture into the pan (lightly grease if necessary) and stir-fry it until the rice becomes golden in color. Toss in the sauteed garlic, bacon and shredded carrot. Drizzle lemon juice and add a dash of salt and pepper to taste. Turn off the heat. Add the grapes mix well. Serve the rice in a plate/bowl and add garnish of your choice for presentation.


bacon recipe courtesy of: Pauline, for Weekend Notes, February 28, 2013

2496. WALDORF SALAD with BACON-WRAPPED SEA SCALLOPS

serves two


6-10 large sea scallops
3-5 slices bacon, cut in half crosswise
wooden toothpicks as needed
1/3 cup toasted walnuts (chopped or halves and pieces)
1 teaspoon olive oil for toasting walnuts
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
1 medium apple, cored and cubed
1-2 teaspoon lemon juice
black pepper to taste
mayonnaise as needed
3 tablespoons olive oil
1 tablespoon lemon juice
cracked black pepper to taste

Lightly toast about 1/3 cup chopped walnuts in a tiny bit of olive oil on the stove top and then, when they are turning a golden brown, add them to a mixing bowl with 1/2 cup sliced celery, 1/2 cup sliced grapes, 1 medium cubed apple add a squeeze of lemon juice and a crack of black pepper and just enough mayonnaise to lightly coat everything.

Next, use another small mixing bowl to combine 3 parts extra virgin olive oil with 1 part lemon juice and a crack of black pepper and whisk it up.

For the scallops, count on half a slice of regular sliced bacon per scallop and wrap that around the circumference of the scallop and run a wooden toothpick through the center of the scallop to secure the loose end of the bacon.

Use a large, heavy bottomed pan to saute the scallops starting on the bacon side slowly turning them to crisp the bacon up all around and finish cooking through on both flat sides.

Cook the scallops on medium heat and they'll take 8-10 minutes total and then remove the toothpicks and serve them around the outside of the Waldorf salad and finish with the vinaigrette.


bacon recipe courtesy of: Dan Eaton, YNN Rochester: Your News Now, 71 Mt. Hope Avenue, Rochester, New York 14620, January 12, 2011

2405. FIG, GRAPE and APPLEWOOD BACON TART

serves eight


1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sheet puff pastry, thawed according to package directions
8 fresh figs, thinly sliced
12 seedless grapes, halved
3/4 cup champagne grapes
6 slices bacon, diced and cooked
fresh thyme, for garnish

In a sauté pan, warm oil over medium heat. Add onion, dried thyme, salt, and pepper; cook until onion caramelizes, 10 to 15 minutes.

Preheat oven to 400° (or temperature on puff pastry package directions). Unfold pastry sheet on a lightly floured work surface and roll out into a 9" x 13" rectangle, about inch thick. Cut in half lengthwise into 2 long, skinny rectangles and transfer to a rimmed baking sheet. Using a fork, prick each rectangle all over. Pinch and fold over 1/2 inch of pastry along all edges of each rectangle to create a border.

Arrange onions on tart shells, then cover evenly with figs and grapes. Sprinkle with bacon. Bake until tarts are puffed and golden brown, about 20 minutes. Remove from oven, garnish with a few fresh thyme leaves, cut each tart into 4 pieces, and serve.


bacon recipe courtesy of: Alison Attenborough, O, The Oprah Magazine, November 2010

2111. ROAST WOODCOCK with BACON and FOIE GRAS

1 woodcock
fat bacon
3 slices white bread, crusts removed
1/2 oz. foie gras
salt and pepper
1 pinch grated nutmeg
1 teaspoon cognac or armagnac
8 grapes, peeled and seeded

Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines. Meanwhile, fry the bread in the dripping pan or else separately in butter. Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over. Gratiner this in a very hot oven for a few minutes. Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around. Garnish with grapes and serve.


bacon recipe courtesy of: TradersCreek.com, 55 East Main Street, Johnstown, NY 12095

2084. PIG'S LIVER CREME CARAMEL with ROASTED GRAPES and CRISPY BACON

yields eight servings


CARAMEL:
75 grams sugar
50 grams maple syrup
15 grams cabernet sauvignon vinegar

Place the sugar into a pot and bring it to a light caramel. Remove from the heat and add the maple syrup and vinegar. While still warm, lightly brush the insides of ramekins with the caramel mixture.


PIG LIVER MOUSSE:
100 grams cream
50 grams milk
3 grams kombu seaweed
1/2 tablespoon soy sauce
1/4 teaspoon curry spice
1/4 teaspoon Chinese Five-spice powder
1 grams dried shiitake mushroom
40 grams pig liver
1 egg

In a food processor puree the livers. Add eggs and pulse to combine. (Do not run at high speed or it will get frothy). Over medium heat combine cream, milk, kombu, dried shiitakes, soy sauce, and spices and bring mixture to a boil. Remove from heat. Combine the egg/liver puree with the cream mixture and pass through a fine chinoise. Pour the custard into caramel lined ramekins. Place the ramekins into a bain marie, cover with foil, and bake at 325 degrees for about 10-12 minutes (the middle should be wobbly). Remove from the bain marie and allow to come to room temperature.


ROASTED CALIFORNIA GRAPES:
75 grams California seedless red grapes
8 grams extra virgin olive oil
pinch of Maldon salt
1 bay leaf
1 cinnamon stick
1 inch piece of rosemary
a few grinds pepper
8 grams cabernet sauvignon vinegar
8 grams maple syrup

Place grapes, olive oil, cinnamon, bay leaf, rosemary, salt and pepper in a saute pan and place over medium-high heat. Cook, stirring occasionally, until the grapes brown and blister. Add the vinegar and the maple syrup and remove from the heat. Allow to cool to room temperature.


To Serve:
a few sprigs of watercress
truffle oil
pancetta - fried until crispy
brioche - sliced and toasted

To unmold the creme caramels, give them a little jiggle back and forth to loosen them within the ramekin. Place a plate over the top of the ramekin and flip it over, allowing the creme caramel to fall onto the plate. Add a little bit of flourish (and herbaceous goodness) with a few watercress sprigs and drizzle with truffle oil, and spoon some grapes around the mousse. Place a crispy piece of bacon next to the creme caramel and serve with toasted bread.


bacon recipe courtesy of: Brad Farmerie, Executive Chef of Public, 210 Elizabeth Street, New York, New York 10012

1829. BROCCOLI, GRAPE and BACON SALAD

1 to 2 heads broccoli (washed)
6 slices bacon, cooked and crumbled
1 to 2 cups seedless grapes, washed and halved
1/2 cup chopped red onion
1/2 cup mayonnaise
1/2 cup red wine vinegar
1-2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-3 teaspoons sugar (to taste)

Cut broccoli into bite-size pieces. Combine broccoli, halved grapes, onion, and crumbled bacon pieces in large bowl. In a separate bowl, mix mayonnaise, ginger, nutmeg, and 1 t. sugar. Slowly add vinegar, mixing until it reaches a buttermilk like consistency. Taste and adjust seasonings. If it still tastes like mayo, continue to add more vinegar and small amounts of sugar until it becomes tangy and slightly sweet. Mix into broccoli mixture and toss to coat. Serve immediately.


bacon recipe courtesy of: Tried and True Favorite Recipes, March 1, 2010

1707. RED GRAPE, BACON and PISTACHIO SALAD with SHALLOT SHERRY VINAIGRETTE

serves four to six


4 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large shallots, minced
1 teaspoon Dijon mustard
2 teaspoons honey
1/4 cup sherry vinegar
1/4 teaspoon coarse salt
Freshly ground black pepper (about 5 or 6 grinds)
1/2 cup grapeseed oil
6 ounces baby arugula or mixed greens
2 cups red grapes
1/2 cup shelled, roasted salted pistachios
2 ounces microgreens

Render the bacon until crisp, 5 to 7 minutes, in a medium sauté pan over medium heat. Lift the bacon from the grease with a slotted spoon and set on a paper towel-lined plate. Add the shallots to the bacon grease in the pan and sauté 2 to 3 minutes to soften. Transfer the warm shallots to a small mixing bowl. Discard remaining grease. Whisk the shallots with the mustard, honey, vinegar, salt and pepper. Add the oil in a slow drizzle, whisking vigorously. Toss the crisp bacon pieces with the baby arugula, grapes and pistachios. Top with microgreens and then drizzle the vinaigrette over the salad.


bacon recipe courtesy of: Tara Mataraza Desmond, "Meat Lite," Serious Eats.com, June 23, 2009

1455. CHICKEN LIVERS with BACON, PICKLED ONIONS, ZANTE GRAPES, and WATERCRESS

serves two


FOR THE PICKLED ONIONS:
1 1/4 cups champagne vinegar or white wine vinegar
2 heaping tablespoons sugar
2 bay leaves
1 small dried red chile
5 black peppercorns
A few pinches salt
6 small yellow onions, peeled, sliced into 1/4"–1/2"-thick rings and separated, ends discarded

FOR THE SALAD:
2 oz. sliced bacon, cut crosswise into about 1" pieces
2–3 tablespoons extra-virgin olive oil
4 oz. chicken livers, trimmed, rinsed, and patted dry
Salt and freshly cracked black pepper
2 tablespoons whole zante or 6 halved seedless red flame grapes
2 small handfuls watercress
1/4 teaspoon sherry vinegar
3 tablespoons oloroso sherry

For the pickled onions: Combine 1 1/4 cups water, vinegar, sugar, bay leaves, chile (broken in half if you like a spicier pickle), peppercorns, and salt in a small saucepan, bring to a simmer over medium heat, and add onions. Gently stir the crowded onions as the brine returns to a simmer, then simmer them for 45 seconds. Pour onions and brine into clean jars and allow to cool. Tightly cover and store in the refrigerator for at least 1 day and up to 6 months.

For the salad: Put bacon into a medium skillet and cook over medium heat until just crisp. Set bacon aside, reserving rendered fat in skillet. Increase heat to medium-high and add 1 1/2 tbsp. of the oil. Add livers, season to taste with salt and pepper, and cook until they are browned on each side and faintly rosy on the inside, 1–1 1/2 minutes per side. Stir in bacon, grapes, and 8–10 ringlets of the pickled onions (save remaining onions for another use).

Toss watercress with vinegar and 1/4 tsp. of the oil, then divide between 2 plates. Spoon half the livers, bacon, grapes, and onions onto each plate. Deglaze skillet with sherry over medium-high heat, stirring constantly, then add remaining oil, swirling skillet over the heat. Spoon sauce over livers and salad and serve immediately.


bacon recipe courtesy of: Saveur, Issue #77

1434. ROAST SQUAB with BACON and GRAPES

yields eight servings


1 stick unsalted butter, softened
2 tablespoons juniper berries, crushed
salt and freshly ground pepper
vegetable oil, for frying
8 squabs
8 slices of bacon, halved
3 cups red or green seedless grapes

Preheat the oven to 450°. In a small bowl, blend the butter with the juniper and season with salt and pepper.

In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Season the squabs with salt and pepper. Add 4 of the squabs to the skillet, breast side down, and cook over moderately high heat, turning a few times, until richly browned all over, about 12 minutes. Repeat with the remaining squab, adding more oil to the skillet as needed.

Arrange the squabs breast side up on a large, rimmed baking sheet. Rub the squab cavities with the juniper butter. Arrange two bacon halves on each squab breast in a single layer. Scatter the grapes around the squab and roast in the upper third of the oven for about 15 minutes, until an instant-read thermometer inserted in the thickest part of the legs registers 125° for medium-rare meat. Transfer the squab to a carving board and let rest for about 5 minutes.

Using a large knife, cut each squab in half, cutting through the breast bone. Transfer the squabs to plates. Spoon the grapes and roasting juices on top and serve.


bacon recipe courtesy of: Florence Daniel Marzotto, Food & Wine

278. BACON-STUFFED FLOUNDER ROLLS

3 slices bacon
butter or margarine, melted
1 6oz. package herb stuffing mix
¼ cup onion, finely chopped
2 tablespoons parsley
6 4-oz. skinless flounder
leaf lettuce
seedless red grapes
cheddar cheese sauce (as follows)

FOR STUFFING: Cook the bacon til crisp. Drain, reserve the drippings. Crumble bacon; set aside.
Measure drippings, then add enough melted margarine to equal ¼ cup.

Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add onion with the water. Stir in bacon and parsley. Cool about 15 minutes.

FOR ROLLS: Cut fillets lengthwise in half. Lay 2 pieces end to end, overlapping the thinner ends. Repeat with remaining fillets. Place 1/3 cup stuffing onto one end of each pair of pieces. Roll fish around stuffing. Secure with wooden toothpicks.

Place rolls upright in a 12x 7 1/2x2inch baking dish. Brush with additional butter. Bake in a 375* oven 20 minutes or until done.

To serve, transfer rolls to a platter. Remove toothpicks. Garnish with lettuce and grapes. Spoon on sauce.

FOR CHEDDAR CHEESE SAUCE: In a saucepan, melt 2 tablespoons butter or margarine. Stir in 2 tablespoons all-purpose flour and ¼ teaspoon salt. Add 1¼ cups milk. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more. Add 1 cup shredded cheddar cheese; stir until melted. Makes 1½ cups.


courtesy of: www.dianaskitchen.com