3999. FISH TACOS with SMOKED BACON

Makes 6 tacos


2 cod fillets cut into cubes

2 slices of thick smoked bacon, chopped into small pieces

1/2 white onion finely chopped

2 garlic cloves, minced

1 small tomato, chopped

1/4 cup fresh, chopped cilantro

A pinch of lemon zest and the juice of half a lemon

1 tbsp. butter

1/2 tsp. dried oregano

1/2 tsp. red pepper flakes (adjust according to taste)

salt to taste

6 corn tortillas

avocado, limes, and salsa for serving

In a large pan, cook bacon for 3-4 minutes. Add onion and continue to cook until onions soften. Add garlic and cook for 2 minutes, stirring. Add tomato and continue to stir. Add butter into pan. Add cod and cook until the fish begins to flake. Using a spoon, break the cod apart into smaller pieces. Add oregano, red pepper flakes, and salt.

Stir until fish cooks and juices from the stew begin to evaporate. Turn heat off. Add the lemon zest and juice. Stir. Taste and adjust seasonings according to taste. Fold in cilantro right before serving. Warm tortillas on the stovetop. Serve with avocado, limes, and your favorite salsa.

bacon recipe source: Ariana, Mexicrave, May 25, 2014

3998. APPLE BROWN BETTY with MAPLE-BACON FROZEN CUSTARD

Yield: One 9 x 9-inch Brown Betty, about 10 servings

Maple–Bacon Frozen Custard:

3 slices bacon

1/4 cup brown sugar

1/4 cup maple syrup

1 tablespoon water

5 egg yolks

1/4 cup granulated sugar

1 cup heavy cream

1 cup half and half cream

1 tablespoon bourbon

Apple Brown Betty:

1/2 cup granulated sugar, divided

1 tablespoon lemon juice

1/2 tablespoon all-purpose flour

1/2 teaspoon lemon zest

Pinch cinnamon

Pinch nutmeg

Pinch cloves

6 tart apples (such as King David), peeled, cored, and sliced 1/4-inch thick

1 cup panko bread crumbs

1/4 cup grated aged cheddar cheese

1 tablespoon unsalted melted butter

Butter at room temperature for prepping the cake pan

To make the frozen custard, preheat the oven to 350ºF. Lay the bacon on a sheet tray and bake for 15 to 20 minutes until crispy. Drain the bacon on a rack or paper towels and let cool. Chop very finely and set aside.

Place the brown sugar, maple syrup, and water in a small saucepan and heat to 250ºF. Remove from the heat and add the chopped bacon. Stir quickly to combine, then pour onto silpat or cookie sheet covered with wax paper. Let cool. (This will take about 20 minutes.) When the mixture has cooled and hardened, break into pieces and store in an airtight container.

In a large mixing bowl, whisk together the egg yolks and granulated sugar. Combine the heavy cream, half and half, and bourbon in a small sauce pot and heat over medium heat until just beginning to bubble. Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the pot and cook over very low heat, stirring constantly until the mixture coats the back of a spoon, about 5 minutes. Immediately remove from the heat and strain through a fine-mesh strainer. Allow the mixture to cool in the refrigerator overnight. Process the custard in an ice cream machine according to manufacturer’s instructions. Mix in the pieces of candied bacon. Store in the freezer until needed.

To prepare the Brown Betty, preheat the oven to 325ºF. Mix together 1/4 cup of the sugar, lemon juice, flour, lemon zest, cinnamon, nutmeg, and cloves in a large mixing bowl. Add the apple slices and toss to coat. In a separate bowl, mix together the panko, cheese, melted butter, and remaining sugar.

Grease a 9 x 9-inch pan with butter. Make a one-inch-thick layer of apple slices on the bottom of the pan. Sprinkle with the bread crumb mixture. Add another layer of apple slices and top with the remaining bread crumbs. Bake for 45 minutes or until brown and bubbly.

To serve, scoop out individual portions of the Brown Betty and place on serving plates. Top each serving with a scoop of maple–bacon frozen custard.

bacon recipe source: Tory Miller, L’Etoile, Madison, WI; James Beard Foundation

3946. TROUT with CRISP BACON CRUST

Serves 4


2 rashers streaky bacon
2 sprigs thyme
1 lemon, zested and cut into quarters
50g fresh bread crumbs
4 rainbow trout fillets
2 tbsp olive oil

Heat oven to 425F/220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet. Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes. 


bacon recipe source: Good Food magazine, BBC, September 2007

3881. ROASTED RED PEPPER RISOTTO with BACON GREMOLATA

Serves 4


3 red bell peppers
1 medium white onion, chopped
400 grams arborio rice
1 cup white wine
1½ liter chicken stock
200 grams creme fraiche
½ cup frozen peas
40 grams grated parmesan
Olive oil to taste
Salt to taste

For the gremolata:
1 cup flat leave parsley (no stems)
6 crispy bacon strips
1 zest of 1 lemon
1 clove of garlic

Place the peppers over a gas burner and cook until charred all over. Discard of the stems and cores. Peel and blend with some stock until smooth.

In a large pan, add some olive oil over medium heat. Add the onions and cook until translucent.

Add the rice and stir for 1 minute. Then add the white wine. Let it reduce to half.

Add the red pepper sauce and stir until combined. Start adding the stock one ladle at a time and stir. Do this for 20 min until the rice is cooked.

Add the creme fraiche, frozen peas and Parmesan. Stir until it is all combined and the peas are cooked. Add salt to taste.

To make the gremolata, just chop all of the ingredients very fine. Mix them and set aside.

Serve the risotto on each plate and top with some of the gremolata.


bacon recipe source: cravingsinamsterdam (member), Kitchenbowl

3877. BACON, LETTUCE, and TOMATO MAZEMEN

makes 4 servings


175 grams (1 cup) mayonnaise
30 milliliters (2 tablespoons) dashi
15 milliliters (1 tablespoon) shio tare
15 milliliters (1 tablespoon) lemon juice
Zest of 1 lemon
520 grams (18 ounces) toasted rye noodles or store-bought ramen noodles
4 thick slices ripe tomato
4 halves slow-roasted tomatoes
1 head iceberg lettuce, cut into 4 wedges
12 slices thick-cut good-quality bacon, cooked crisp
Sea salt and pepper
Katsuobushi (shaved dried bonito)

Bring a large pot of unsalted water to a boil for the noodles.

In a small bowl, combine the mayonnaise, dashi, shio tare, lemon juice, and lemon zest. Set aside.

Cook the noodles until they're a little past al dente, about a minute. (Because these noodles will be served chilled, you should cook them a touch softer than you would if they were being served hot. There'll be no hot soup to continue cooking them, and the noodles will firm a bit when chilled.) As soon as they're cooked, plunge them into an ice bath to chill them, then drain them thoroughly, shaking the strainer well to get rid of as much water as possible.

In a large mixing bowl, toss the noodles with three-quarters to the mayo-tare mixture until the noodles are well coated.

Divide the dressed noodles among 4 chilled ramen bowls and arrange the two types of tomatoes and the wedges of iceberg lettuce and bacon on top. Drizzle the remaining mayo-tare mixture over the top, sprinkle with salt and pepper, and finish with a small handful of katsuobushi.


bacon recipe source: Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint, by Ivan Orkin, with Chris Ying (Ten Speed Press, 2013)

3832. PAN FRIED MONKFISH with BACON, SWEETCORN and PEAS

Serves: 6


900g skinned, boned monkfish or any other firm white fish, cut into large pieces

Flour for dusting

4 tablespoons extra virgin olive oil

3 rashers rindless bacon, diced 2cm

4 shallots, thinly sliced

75ml dry white wine

1 cup sweetcorn kernels (you'll need one large cob if using fresh; frozen corn is also fine), blanched in boiling water for 3 minutes

1 cup peas

Zest and juice of 1 lemon

100ml cream

1 tablespoon chopped chives

Put a large frying pan over moderate heat. Dust the fish lightly with flour. Add the oil to the pan and when hot but not smoking, panfry the fish until browned and just cooked through.Remove the fish from the pan and keep warm. Pour the fat from the pan and add the bacon and shallots. Fry gently for about 5 minutes until the shallots are soft.

Add the wine and let it bubble for 30 seconds. Add the corn, peas, zest and cream and bring to the boil. Boil for 3 minutes or until the liquid has reduced a little. Add the lemon juice then taste and season with salt and freshly ground black pepper. Serve over the fish, with everything sprinkled with chives.


bacon recipe source: Ray McVinnie, Cuisine, Stuff.co.nz, October 29, 2015

3756. BACON and AVOCADO MACARONI SALAD

yields 4 servings


12 ounces elbows pasta

5 slices bacon, diced 

2 avocados, halved, seeded, peeled and diced

Kosher salt and freshly ground black pepper, to taste

2 teaspoons fresh thyme leaves, for garnish

For the lemon thyme dressing

3/4 cup mayonnaise

1/4 cup freshly squeezed lemon juice 

1 1/2 tablespoons lemon zest

1 tablespoon sugar

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper, to taste

1/3 cup olive oil

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.

Serve immediately, garnished with thyme.

bacon recipe source: Chungah, Damn Delicious (@damn_delicious), June 28, 2013

3745. ANGEL HAIR PASTA with BRUSSELS SPROUTS, BACON and WALNUTS

1 tablespoon olive oil

1 pound angel hair pasta

1 cup reserved pasta water

1/2 pound bacon (finely diced)

2 cloves garlic (minced)

1/2 cup walnuts (finely sliced)

4 cups Brussels sprouts (thinly shaved or sliced)

1/2 cup parsley (roughly chopped)

1 cup parmesan (grated)

1 lemon (zest and juice)

kosher salt and freshly ground black pepper (to taste)

In a large pot bring 5 quarts of salted water to a boil. Add the pasta and cook to al dente, about 10 minutes. Reserve 1 cup of the pasta water.

Meanwhile, in a large saute pan add the olive oil and bacon and heat over high heat. Cook, stirring occasionally until the bacon is crisp and has rendered most of its fat, about 4-5 minutes. Add garlic, walnuts, Brussels sprouts and cook until wilted. Season with Kosher salt and fresh ground pepper.

Add the pasta and reserved pasta water and combine. Add the parsley and mix. Remove from the heat, add the Parmesan, lemon zest and juice and mix to combine. Serve with extra grated Parmesan, olive oil and fresh black pepper.

bacon recipe source: Michael Symon, The Chew (@thechew), ABC

3580. BACON-WRAPPED MONKFISH with PEAS, RADISHES and SALSA VERDE

makes four servings


2 lbs cleaned monkfish tail
2 sheets thinly sliced bacon
2 cups English peas, blanched
1 cups spring radishes, quartered and blanched
2 each romaine lettuce, chiffonade
¼ cup chopped tarragon
¼ cup chopped chives
½ cup chopped parsley
2 sprigs thyme
1 clove garlic
Zest of one lemon
1 lemon, juiced
Olive oil
Salt and pepper
4 tablespoons butter

Lay out the bacon on a piece of plastic wrap, next put the monkfish on the bacon, season with salt and pepper, and roll up tying the ends of the plastic wrap. Poach the monkfish in a pot of simmering water for 8 minutes. Take the monkfish out of the plastic wrap, heat up a sauté pan, coat with oil, then add the fish, 2 tablespoons butter, 2 springs of thyme and one clove of garlic, cook at 375ºF for 7 minutes.

In a separate pan, add 2 tablespoons of butter, the peas, radishes, the romaine and some chopped red onion and sauté. For the salsa verde, mix the tarragon, chives, parsley, lemon and olive oil. Reserve for plating.


bacon recipe source: Gavin Kaysen, Today, April 24, 2015

3573. BRAN, BACON and CINNAMON MUFFINS

serves 12

1 oz bran 

4 fl oz milk 

3½ oz self-raising flour 

3½ oz wholemeal flour 

2 teaspoons fine demerara sugar 

pinch baking powder 

3 oz smoked bacon lardons, cooked until browned

1 lemon, zest only

1 teaspoon ground cinnamon 

3 tablespoons clear honey 

3 oz butter 

1 free-range egg 

3½ fl oz plain yoghurt 

extra butter, to serve

Soak the bran in the milk for five minutes. Preheat the oven to 200C/400F/Gas 6. Sift the flours, sugar and baking powder into a bowl. Add the bacon, lemon zest and cinnamon. Heat the honey and melt the butter in a small saucepan over a low heat. Off the heat, beat in the egg, yoghurt and bran with its milk. Stir the wet ingredients into the dry ingredients in the bowl. Spoon the batter into muffin cases and bake in the oven for 20-25 minutes. Serve with butter.

bacon recipe source: Simon Rimmer, Something for the Weekend, BBC Food

3550. DEEP-FRIED BACON and EGGS with LEMON-EGG VINAIGRETTE

For the bacon and eggs 
6 slices bacon 
Olive oil cooking spray 
1 tablespoon chopped fresh flat-leaf parsley 
4 extra-large eggs 
Kosher salt

For the vinaigrette 
3 extra-large eggs 
3/4 cup extra-virgin olive oil 
2 tablespoons fresh lemon juice 
1 tablespoon chopped fresh flat-leaf parsley 
1-1/2 teaspoon finely grated lemon zest 
1 anchovy fillet, finely chopped 
Kosher salt

For the crust 
2 English muffins, split in half 
Kosher salt 
2-1/4 oz. (1/2 cup) all-purpose flour 
2 extra-large eggs 
Vegetable oil, for frying

To serve 
1 small head frisée (about 5 oz.), torn into bite-size pieces (about 5 cups)

Cook the bacon and eggs: Bring a 6-quart pot of water to a boil over high heat.

Working in batches if necessary, cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 6 minutes. Drain on a paper-towel-lined plate and discard the bacon fat in the pan. When the bacon is cool, mince it and set aside.

Line four 4-oz. cups or ramekins with plastic wrap, leaving 3 inches of plastic hanging over the edges on all sides. Spray a thin coating of cooking spray on the plastic wrap. Cut a large piece of plastic wrap into 4 strips.

Sprinkle the parsley and then the bacon evenly among the cups. Crack one egg into each cup and season each egg with a pinch of salt. Gather up the loose ends of each piece of plastic wrap, pushing out as much air as possible. Twist the plastic wrap a few times to create a ball shape. Tie each pouch closed with one of the plastic strips.

Put the plastic-wrapped eggs in the boiling water and cook until the egg whites are firmly set but the yolk is still runny, about 4 minutes. Remove the eggs from the water with a slotted spoon and transfer to a plate. Chill in the refrigerator until cool, at least 30 minutes and up to 2 hours.

Make the vinaigrette: Put the eggs in a small saucepan and cover with cold water. Bring to a brisk simmer over medium-high heat. Reduce the heat to low to maintain a gentle simmer and cook the eggs for 10 minutes. While the eggs are cooking, prepare an ice bath. Transfer the eggs to the ice bath and let cool completely.

When cool, peel the eggs and grate them on the fine holes of a box grater.

In a medium bowl, combine the grated eggs, oil, lemon juice, parsley, zest, and anchovy. Season to taste with salt. The vinaigrette will be thick and won’t emulsify.

Make the crust: Position a rack 6 inches from the broiler and heat the oven to 200°F.

Arrange the English muffins in a single layer on a rimmed baking sheet. Dry them in the oven for 1 hour; then turn the broiler to high and toast the muffins until golden-brown, 1 to 2 minutes. Let cool completely.

In a food processor, pulse the muffins into fine crumbs. Season with a pinch of salt and set aside in a wide, shallow bowl. Put the flour in another wide, shallow bowl and season with a pinch of salt. Put the eggs in a third wide, shallow bowl, season with a pinch of salt, and beat.

Pour enough vegetable oil into a 4-quart pot to fill it to a 2-inch depth and heat it to 350°F over medium-high heat.

While the oil is heating, remove the plastic-wrapped eggs from the refrigerator and cut the plastic just below the tie. Peel off the remaining plastic. Working with one egg at a time, gently dredge in the flour and then the egg mixture, shaking to remove any excess. Gently coat the egg with the crumb mixture. Transfer the egg to a large plate and repeat the process with the remaining eggs.

Fry the breaded eggs until golden-brown and warmed through, about 90 seconds. Drain on a paper-towel-lined plate.

Serve: Divide the frisée among 4 plates. Arrange one egg on top of the frisée on each plate, spoon some of the sauce over the frisée, and serve.


bacon recipe source: Scott Conant, Fine Cooking (@finecooking), Issue 104 

3615. LENTIL SOUP with BACON and ORZO

yields 6-8 servings


2/3 cup olive oil 
5 medium onions, chopped

8 garlic cloves, minced 

1/2 pound bacon, chopped 

3 celery stalks, chopped 

5-6 carrots, peeled and chopped 

3 parsnips, peeled and chopped 

12 ounces red lentils, rinsed and picked over 

8 cups vegetable broth 

1/2 cup tomato paste 

1/2 cup uncooked orzo 

8 cups water 

6 scallions, white and light green parts, thinly sliced 

1/2 cup chopped parsley 

1 tablespoon grated lemon zest 

Parmesan cheese, for garnish 

 

Heat the oil in a large soup pot. Add the onions, garlic, and bacon, and sauté over medium heat until the bacon is cooked and the onions are well browned, 6 to 8 minutes.

 

Stir in the celery, carrots, and parsnips. Cover, and cook until the vegetables are soft, about 5 minutes.

 

Add the lentils, broth, tomato paste, orzo, and water. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils and orzo are tender, about 30 minutes.

 

Just before serving, stir in the scallions, parsley, and zest. Top each serving with grated Parmesan.

 

 

bacon recipe source: Soup Night: Recipes for Creating Community Around a Pot of Soup by Maggie Stuckey (Storey Publishing, 2013); relish.com (@relishmagazine)

3599. QUINOA SALAD with PEAS, BACON and GOLDEN RAISINS

yields 4-6 servings 

1 cup quinoa

1 cup fresh or frozen green peas

2 lemons, zest and juice reserved

1/4 cup olive oil

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil, chopped

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

4 slices thick cut bacon, cooked and crumbled

1/3 cup golden raisins

1/3 cup chopped pecans

Put 2 cups of water in a saucepan and bring to a boil. Add the quinoa and stir. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes. Transfer the quinoa to a large bowl. In a small bowl, combine the lemon zest, lemon juice, olive oil, parsley, basil, dill, and chives. Season with salt and pepper. Stir to combine. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat. Serve warm, at room temp, or cold from the fridge.

bacon recipe source: Rachael White, Set the Table (@rachaelwhiteSTT), March 2014

3594. BACON and BROCCOLI with SOBA NOODLES

serves four


8 oz. soba noodles
3 cups broccoli, cut into florets
8 rashers of bacon
1 garlic clove, minced
1 large lemon, zested and juiced
½ teaspoon dried chili flakes
2 tablespoons pine nuts
1/4 cup basil pesto
1/4 cup parmesan, grated

Bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Add the broccoli to the pan for the last 4 minutes. Cook bacon in a frying pan. Once the bacon is done remove from pan and chop. Be sure not to drain the fat from the pan. Saute the garlic, lemon zest, pine nuts and chilli flakes until garlic is aromatic, about 2 minutes. Add the lemon juice and pesto to the pan and cook for another 2 minutes. Add the noodles, broccoli and bacon to the pan and stir until well mixed. Serve with parmesan cheese.


bacon recipe source: Laura Hunter, Small Wallet Big Appetite (@wallet_appetite), July 9, 2013

3590. SMOKED AVOCADO, HARISSA SHRIMP and BACON SANDWICH with LEMON AIOLI

makes four sandwiches


Special equipment:
stovetop smoker
applewood chips

Smoke avocado:
2 ripe avocados
1 lemon

Lemon aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon dijon mustard
1 lemon, juice and zest

Arugula:
2 cups arugula
1 tablespoon olive oil
squeeze of lemon juice
2 tablespoons parmesan cheese

Shrimp:
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 tablespoons harissa
8 strips thick cut applewood bacon, cooked crisp
4 sandwich rolls
butter
sea salt and freshly ground pepper

Smoked avocado: Cut avocados in half lengthwise. Remove pit and generously squeeze the juice of 1 lemon all over the avocado meat. Using 1 1/2 tablespoons of apple wood chips, smoke according to your stovetop smoker’s directions for 30 minutes over medium low heat. After 30 minutes, remove the avocados from the smoker, rub with a bit more lemon juice and set aside. While the avocado is smoking, fry the bacon, make the aioli, dress the arugula and cook the shrimp. 



Lemon aioli: In a small bowl, combine mayonnaise, garlic, dijon and the zest of 1/2 a lemon. Add in the juice of 1/2 the lemon and stir to combine. Taste and adjust seasonings. Cover and store in the refrigerator until ready to use.

Arugula: In a medium bowl, toss together arugula, olive oil, a squeeze of lemon juice and 2 tablespoons parmesan cheese. Taste and adjust seasoning with additional lemon juice, sea salt and freshly ground pepper. Set aside.

Shrimp: Combine shrimp, 2 tablespoons olive oil and harissa. Grill just until no longer opaque.  Set aside.

Assemble the sandwiches: Split the bread lengthwise and lightly butter. Broil until toasted, about 3-4 minutes. Spread lemon aioli on one side of the bread. Top with 1/4 of the shrimp and two strips of bacon. Top with 1/4 of the arugula. On the other half of the bread, spread 1/4 of the avocado. Sprinkle with course sea salt and top the other half of the sandwich.


bacon recipe source: Holly, frommyimpossiblytinykitchen (@itsFMITK), April 17, 2014

3566. KALAMATA and BACON FOCACCIA BREAD

makes ten servings


1¾ cups warm water 

2¼ teaspoons yeast
1 tablespoon sugar
5 cups flour (and some more for kneading)
1 tablespoon salt
½ cup olive oil

For the garlic herb oil:
½ cup olive oil
2 rosemary sprigs, separated
5 cloves garlic, minced
½ cup parsley, finely chopped

Toppings (or choose your own):
20 kalamata olives, halved
4 bacon slices, chopped
Zest of one lemon

In small bowl, mix yeast, sugar and warm water. Set in warm place 15-20 minutes, until yeast is bubbly. In mixer, with dough hook, add flour, salt, 1/2 cup oil & yeast. Mix low till combined. Then knead on medium 5-6 minutes. Hand-knead on floured board 1 minute. Return dough to lightly oiled mixer bowl. Cover with plastic wrap & set in warm spot 1-1.5 hours until doubled in size. On oiled jellyroll pan, stretch dough, flip, stretch to fit, press finger indents throughout. Rub herb oil on. Add toppings. Set in warm spot 1 hour. Sprinkle with salt and pepper. Place in oven preheated to 425ºF 20-30 minutes, turning pan halfway through baking time. Cool slightly in pan before cutting. Enjoy.



bacon recipe source: heartsinfood (member), Kitchenbowl (@kitchen_bowl)

3527. CHALLAH KNODEL

yields eight servings


1 large loaf challah bread

2 large onions
1 cup cubed thick slab bacon
3 eggs
1 cup large pecans
½ cup brown sugar
1 large butternut squash
2 cups milk
1 bunch fresh sage
1 tablespoon salt
6 turns of pepper mill
Zest of 1 lemon
Grated nutmeg

Cut the Challah into one-inch cubes. Leave to dry out overnight, up to one week. Soak the pecans in water overnight. Preheat the oven to 350 degrees. Slice the squash in half and roast with a little salt until cooked. Meanwhile, dice the onion and sweat over medium heat with the bacon cubes until the onion is very tender. Scoop the flesh of the cooked squash into the bacon and onion mixture. Add the milk and heat to a simmer. In a large bowl, dump the milk onion mixture over the challah. Add chopped sage, the eggs, and seasonings, and mix well. Cover with plastic wrap for 30 minutes so the bread absorbs the mixture. Let cool so you can handle the mixture. Roll the stuffing into tubes, wrap tightly in plastic wrap, and poach until the internal temperature is 160 degrees or higher. Cool in the refrigerator. While that's cooling, preheat the oven to 300 degrees. Toast the pecans for about 30 minutes, or until crunchy. Turn off the oven and let them dry. To finish, cut the knodel into thick slices and pan fry in butter until golden. Add the brown sugar and the pecans and serve.


bacon recipe source: Tim Wiechmann's Challah Knodel, by Molly Elizalde, Condé Nast Traveller, November 25, 2014 

3509. FRESH GRILLED CORNBREAD with BACON-BLACKBERRY COMPOTE

olive oil 
3-4 ears corn (shucked) 
1 1/4 cups buttermilk 
3 eggs 
1/2 cup maple syrup 
2 cups cornmeal 
1 cup all purpose flour 
4 teaspoon baking powder 
pinch salt 
1/2 cup cold unsalted butter (cut in 1/2-inch cubes) 
6 slices bacon 

Blackberry compote 
1 pint fresh blackberries 
4 tablespoons honey 
Zest of 1 lemon 
1/2 cup water (plus more if needed) 

Preheat oven to 375°F. 

Preheat grill to medium-high. Brush the corn with olive oil and grill for 2-3 minutes per side, until corn is lightly charred in places. 

Stand the corn and carefully cut off the kernels, reserving the kernels and any liquid. 

In a large bowl, whisk together the buttermilk, eggs, and maple syrup. In a large food processor, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix. Add the butter and corn kernels and pulse until corn and butter are coarsely chopped. Stir this dry mixture into the wet mixture and transfer to a lightly oiled 9x9 baking dish. 

Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting. 

Meanwhile, arrange the bacon on a wire rack lined baking sheet. Cook for 10-15 minutes, until crispy. Once cooled, crumble into small bits. 

If desired, warm the slices of cornbread on the grill. Drizzle compote over cornbread and garnish with crumbled bacon. 

For the blackberry compote: Combine all of the ingredients in a small saucepot, and bring to a boil. Simmer 10 minutes, just until blackberries begin to break down slightly.


bacon recipe source: Daphne Oz, The Chew, ABC-TV
 

3452. LEMON CREAM BRUSSELS SPROUTS with BACON and SAGE

serves eight

2 pounds Brussels sprouts, trimmed and halved 

3 slices thick-cut bacon 

2 shallots, halved and thinly sliced 

1 cup heavy cream 

2 teaspoons chopped fresh sage leaves 

1 teaspoon grated lemon zest 

1 tablespoon lemon juice 

1/2 teaspoon kosher salt 

freshly ground pepper, to taste

 

Bring 4 quarts of lightly salted water to a boil in a large saucepan; add Brussels sprouts. Cook 3 minutes or until crisp-tender. Drain in a colander, then refresh under cold running water to stop cooking.

 

In a large, heavy skillet over medium heat, cook bacon until crisp, about 7 minutes. Drain bacon on paper towels, leaving rendered fat in skillet. Put shallots in skillet and sauté over medium heat until translucent, about 3 minutes. Add sprouts; sauté 3 minutes longer.

 

Add cream, sage, and lemon zest, stirring to mix. Bring mixture to a simmer; reduce heat to medium-low. Simmer, uncovered, until cream is reduced and thickens to a glaze that loosely coats sprouts, about 3 minutes. Stir in lemon juice and add salt and pepper to taste. Crumble cooked bacon on top and serve immediately.

 

 

bacon recipe source: Frank P. Melodia, redbook, 300 West 57th St. 22nd Floor, New York, NY 10019

3451. SWEET PEA SALAD with SCALLION, BACON, and LEMON CREAM DRESSING

yields 4 side dish-sized servings 

Salad:

1 1/2 tablespoons olive oil

6 slices bacon, chopped

10 oz (285 g) frozen sweet green peas (not thawed)

3 scallions, green and white parts, thinly sliced

1/2 cup flat-leaf parsley leaves, pulled from the stems

salt and black pepper

Dressing:

1/4 cup (60 ml) whipping cream

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1/4 teaspoon sugar

1 pinch salt

Heat the oil in a medium skillet over medium-high heat; add the bacon and fry until crispy, about 4 to 5 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate to cool and drain off the excess oil.

Fill a medium saucepan half-full with water and bring it to a rolling boil; add a generous sprinkling of salt. Stir in the frozen peas and time them for 45 seconds. Strain the peas and let them cool.

Combine the bacon, peas, scallion, parsley leaves, and a pinch of salt and pepper in a large bowl, and then pour it onto a serving dish; chill until serving.

For the dressing, whip the cream until thickened enough so that when you spoon a dollop, it stays without spreading out too much. Whisk in the lemon juice, lemon zest, sugar, and salt.

Right before serving, dollop the lemon cream dressing onto the salad.

bacon recipe source: Faith Gorsky, An Edible Mosaic (@AnEdibleMosaic), May 16, 2014