3863. TWO-BEAN SALAD with ROASTED POTATOES and BACON

Servings: 4


4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar

Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.

In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.


bacon recipe source: Martha Stewart, Everyday Food, July/August 2010

3744. NEW POTATOES with SPRING ONIONS and BACON

serves 6

18-24 Cornish or Jersey new potatoes

2-3 bay leaves

25 grams butter

bunch of spring onions, chopped

4 slices smoked streaky bacon

1 tablespoon olive oil

sea salt and freshly ground black pepper

Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender. Meanwhile, preheat the grill to high. Melt butter in a small pan, add a bunch of spring onions, chopped and cook gently for 1-2 minutes to soften. Grill the smoked streaky bacon until crisp and golden, drain on kitchen paper, then break into small pieces.

Drain the potatoes and toss with the spring onions, olive oil, some sea salt and freshly ground black pepper. Put the potatoes in a warmed serving dish and top with the bacon pieces. Drizzle with more olive oil if needed.

bacon recipe source: Good Food magazine (BBC), April 2004

3638. SMOKED TARAHIKI with CRISPY BACON and MINTED WARM NEW POTATO and FENNEL SALAD

yields four servings


3 cups sliced new potatoes
1 cup sliced fresh fennel bulb
¾ cup creamy mint & anchovy dressing
salt and milled pepper
4 x 120 grams (~4 oz) pieces smoked tarakihi or similar fish
¾ cup water
3 tablespoons olive oil
8 to 10 rashers streaky bacon
fresh lemon or lime wedges

Cook the potato slices in salted water for 8 minutes, before adding the sliced fennel and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint dressing.

Place the smoked fish into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.

Cook the bacon until crispy.

Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.


bacon recipe source: Annabelle White, New Zealand Woman's Weekly (@NZWomansWeekly), January 27, 2012

3564. SOUTHERN-STYLE GREEN BEANS with BACON and NEW POTATOES

yields six servings


4 slices bacon, cut into thirds

1 medium onion, finely chopped
2 pounds fresh green beans, ends trimmed
8 small new potatoes, halved if large
Salt and freshly ground black pepper

In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

bacon recipe source: Emeril Lagasse, "Pork Fat Always Rules, Emeril Live, 2004

3458. WARM NEW POTATO, ROCKET, BACON and SMOKED MACKEREL SALAD

serves four


400 grams (14 oz.) new potatoes, halved if large
6 unsmoked streaky bacon rashers, sliced into 1cm strips
splash of olive oil
50 grams (1.5 oz.) bag rocket leaves
1 packet (about 330 grams) smoked mackerel, skin removed, flaked
2 tablespoons extra-virgin olive oil
juice of ½ lemon

Cook the potatoes in a pan of boiling salted water for 15 minutes until tender. Drain and set aside. Meanwhile, cook the bacon with a splash of olive oil in a frying pan over a medium heat until crisp. Put the cooked potatoes in a bowl with the rocket, bacon and mackerel. Drizzle over the olive oil, add the lemon juice, season and toss together. Serve straightaway.


bacon recipe source: Charlie Clapp, delicious. magazine, Seven Publishing Group, Sea Container’s House, 20 Upper Ground, London SE1 9PD

3124. SPUDS, BACON and BEETS

serves 2-3


2 beetroot

8 new potatoes

4 rashers smoked streaky bacon 

groundnut oil, for frying

2 tablespoons grated fresh horseradish 

handful mint

Place the beetroot and new potatoes into a steamer for 10 minutes. Cut the bacon into postage stamp-sized shapes and fry in a little groundnut oil until crisp. Add the horseradish into the pan. Peel the skin from the beetroot, then cut into quarters. Add to the bacon pan. Cut the potatoes in half and add to the bacon pan. Add a handful of mint to the pan and stir them into in the bacon oil. Mix together and serve.

bacon recipe courtesy of: Nigel Slater, Nigel Slater's Dish of the Day, BBC Food

2944. KIPPER, SPINACH, BACON and NEW POTATO SALAD

serves four


For the salad
6 rashers streaky bacon, fried until crisp
1lb 2 oz. new potatoes, cooked and halved
12 oz. spinach, washed and dried
3 kipper fillet, bones removed, flaked

For the dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, chopped
2 teaspoons wholegrain mustard
salt and freshly ground black pepper
4 free-range egg, poached, to serve

For the salad, place all of the salad ingredients into a large bowl and gently stir. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. To serve, place the salad into a serving dish and top with the poached egg.


bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food

2876. ESCALOPE of CHICKEN with SAGE and BACON

serves four


4 boneless skinless chicken breasts

12 sage leaves
24 slices cured bacon
little olive oil
little freshly squeezed lemon juice

For the dressing
4oz. black olives
handful basil leaves, coarsely torn
7oz. tomatoes, peeled, deseeded and diced
7oz. red onions, diced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
risotto or new potatoes, to serve

Cut each chicken breast into three equal pieces, cover with clingfilm and bash with a meat tenderiser or heavy-based pan. (You don’t want to beat them wafer thin, but bashing prevents the meat shrinking during cooking). Remove the clingfilm. Place a sage leaf on each piece of chicken and wrap in two slices of cured bacon (so the bacon holds the sage leaf in place). Put a little olive oil in a pan and fry the chicken for about 15 to 20 minutes, turning frequently, or until golden and cooked through. Season with a knob of butter, some freshly ground black pepper and a little freshly squeezed lemon juice. To make the dressing, mix together all the ingredients in a bowl. Place the risotto or new potatoes in the centre of each plate, spoon the black olive and red onion dressing around, arrange the chicken on top and serve at once.

bacon recipe courtesy of: Woman & Home

2870. ARTICHOKE, BACON and NEW POTATO STEW

yields 4-6 servings


1 pound new potatoes
2 strips thick bacon, cut into ½-inch crosswise strips

1 tablespoon minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water
3/4 cup water
1/2 cup cream
Salt
2 tablespoons minced chives

Steam the potatoes until tender, about 15 minutes, and set aside. When cool enough to handle, cut into quarters or bite-sized pieces. Fry cut-up bacon in a dry skillet over medium heat until brown, about 10 minutes. Discard all but about 1 to 2 teaspoons of fat and add the shallots. Cook until the shallots are fragrant and tender, about 3 minutes. Add the artichokes and the water, cover tightly, and cook until the artichokes are tender, 10 to 15 minutes. Remove the lid, increase the heat to high and cook, stirring, until the liquid has reduced to traces of syrup, about 5 minutes. Add the cut-up potatoes and stir to coat with juices. Add the cream and salt to taste and continue cooking over high heat until the cream has thickened and reduced enough to coat the potatoes and artichokes lightly, about 5 minutes. Remove from heat and stir in the minced chives before turning into a serving bowl.


bacon recipe courtesy of: Los Angeles Times, March 2, 2013

2818. POT ROAST studded with ALMONDS and BACON

serves six


3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat

1½ tablespoons slivered almonds

8 ounces (225 g) bacon or ham, cut into small pieces

3 large ancho chiles, seeds and veins removed

1½ tablespoons mild vinegar

¾ cup (185 ml) water

3 whole cloves, crushed

½-inch (1.5 cm) piece of cinnamon stick, crushed

4 peppercorns, crushed

6 sprigs fresh thyme or 1½ teaspoon dried

6 sprigs fresh marjoram or 1½ teaspoon dried

¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano

3 garlic cloves, roughly chopped

3 tablespoons lard or vegetable oil

Salt to taste

1½ pounds (675 g) red bliss or new potatoes

 

Preheat the oven to 325°F (165°C).

Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.

Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.

Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.

Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.

Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.

Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.

Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.

Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it. 


bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness

2596. ROASTED MONKFISH TAIL with BACON, POTATOES and FRESH THYME

1/3 pound thick sliced bacon, cut crosswise into 1/2-inch pieces
4 little red creamer potatoes, or new potatoes, scrubbed and sliced 1/4 inch thick
4 shallots, sliced thin
1 tablespoon fresh thyme leaves plus sprigs for garnish
salt and pepper to taste
1 1/2 pounds fillet of monkfish tail, membranes removed and the fish cut into 4 thick serving pieces
2 tablespoons dry white wine
4 teaspoons butter at room temperature

Preheat oven to 450 degrees. Cook the bacon in a 10-inch heavy, ovenproof skillet over moderately high heat, stirring, until the bacon begins to crisp. Remove the bacon with a slotted spoon, drain on paper towels, and reserve.

While the bacon is cooking, add the potatoes to boiling salted water, return to a boil, and boil for 4 minutes. Drain the potatoes completely in a colander.

Cook the shallots in the skillet with the bacon fat over moderate heat, stirring, for 2 minutes. Stir in the potatoes, 1 teaspoon of the thyme leaves, and salt and pepper to taste, and cook, stirring for 1 minute. Push the potato mixture to the side, and add the monkfish to the center of the skillet. Drizzle the white wine over the monkfish fillets. Roast the monkfish in the oven for 10 minutes, then place under a hot broiler until it is just cooked through and very browned on the outside.

When ready to serve, remove the monkfish from the skillet, place on a dish, and cover with aluminum foil. Place the skillet over moderately high heat, and add the reserved bacon pieces and the remaining 2 teaspoons of thyme leaves to the potatoes and shallots. Toss until the bacon is heated through.

Place each monkfish fillet on a dinner plate, reserving the juice that has collected around the fillets. Top each fillet with a teaspoon of butter. Surround the fillets decoratively with potato slices, leaving behind as much of the shallots and bacon as possible in the pan. Salt and pepper each fillet and the potato slices. Then top the monkfish fillets with the remaining shallots and bacon. Pour the collected monkfish juice over the fillets, and garnish each one with fresh thyme sprigs. Serve immediately.


bacon recipe courtesy of: Dean & Deluca