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

3916. BACON and EGG BREAKFAST ENCHILADAS

Servings: 8


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes  
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups) 
Minced green onions
sour cream

Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.

In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.

In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.

Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions. 


bacon recipe source: Molly Yeh, Food & Wine, November 2014

3914. BACON TOSTILOCOS

Serves: 1-2


For the quick pickles:
1/4 cup freshly squeezed lime juice
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon kosher salt
3/4 teaspoon sugar
Half of 1 small red onion, peeled and thinly sliced
Half of 1 cucumber, peeled and cut into half moons

For the Tostilocos:
1 small bag (3.7 oz) salsa verde flavored chips
1 heaping tablespoon tamarind candies, plus more to taste
1 heaping tablespoon Japanese peanuts, plus more to taste
3 slices of bacon (cooked through but still pliable), thinly sliced
Quarter of 1 small jicama, peeled and sliced into thin sticks
Lime wedges, for serving
Chamoy, for serving
Hot sauce, for serving (like Tapatio)
Chopped fresh cilantro, for serving

To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to
combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1–3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.

Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.

To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!


bacon recipe source: Brandon Matzek, Kitchen Konfidence (@brandiego), September 10, 2013

3871. CHARRO BEANS with BACON

serves 6


1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)

In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.

Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.


bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)

3808. GRILLED KING TRUMPET MUSHROOM, KALE and BACON SALAD with LEMON-HERB VINAIGRETTE

Makes 4 to 6 servings

1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle

2 or 3 strips applewood-smoked bacon, chopped

1/4 cup extra-virgin olive oil, plus more for brushing

1 clove garlic, minced

1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint

1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise

Kosher salt

Juice of 1/2 lemon

Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.

In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.

Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.

Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.

bacon recipe source: Kim Laidlaw and Wendy Goodfriend, Bay Area Bites (@bayareabites), KQED, August 23, 2014

3732. FRENCH LENTIL SOUP with KALE and BACON

makes four generous servings


4 oz bacon, chopped
2 large (or 3 small) carrots, chopped
1 cup leeks, white and light green parts, washed and thinly sliced (or about 1 small yellow onion, diced)
pinch red pepper flakes
1/2 teaspoon dried Turkish oregano
1/4 teaspoon dried thyme
1 tablespoon red wine vinegar, plus (optionally) more for serving
1 cup French green lentils, picked over for odd little bits
6 cups beef stock
5 oz (about 4-5 handfuls) kale, chopped into bite-sized pieces
sea salt and freshly cracked black pepper
olive oil and parmesan cheese for serving (optional)

Add bacon to a cold Dutch oven or soup pot and turn flame to med-high. Cook until bacon renders about half its fat and pan begins to take on color, about 5 minutes.

Add carrots, leeks, pepper flakes, thyme and oregano and cook until veggies begin to give off liquid. Add vinegar. Deglaze pan, scraping up all brown bits from bacon.

Add lentils and beef stock and bring to a boil; then reduce to low, cover and simmer for 30 minutes or until lentils are tender.

Add kale, pushing down to submerge in broth, and cook for another 5 minutes or so, until leaves have wilted substantially but kale remains green. Taste and adjust for salt and pepper, if necessary.

Serve soup piping hot in big bowls with a scant drizzle of vinegar, olive oil and a scattering of parmesan, if desired.


bacon recipe source: Emily Stoffel, the pig & quill (@thepigandquill), January 14, 2015

3716. ITALIAN STYLE BAKED BARRAMUNDI with BACON SAUCE

2 barramundi, defrosted
dried basil, sea salt and coarse ground black pepper, to taste
3 strips bacon, chopped
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
3-5 sprigs fresh oregano or 1 tablespoon dried oregano

Preheat oven to 400°F. Season the barramundi with dried basil, salt & pepper on both sides. Lay on a sheet of parchment paper (for easy cleanup) on a baking sheet and bake for 15 minutes. While the barramundi is baking chop the bacon into bite size pieces and cook for 2-3 minutes in a medium-size sauce pan, stirring constantly. Add the garlic and cook 1-2 minutes. Add the chopped tomatoes to the bacon and stir to combine. Add the onion powder, garlic powder, black pepper and oregano and let the sauce come to a boil. (This should happen right around the time the barramundi finishes in the oven.) Plate the barramundi, spoon the tomato sauce on top and serve.


bacon recipe source: Marla Sarris (@MARLAsarris), Paleo Porn (@PaleoPornTV)

3662. HONEY-GLAZED CORNISH HENS with SMOKY GUAJILLO and BACON SALSA

Honey glazed hens

1 cup honey


1/2 teaspoon ground cumin (comino)


dash liquid smoke flavoring (optional)


1 stick cinnamon


6 Cornish hens, rinsed and dried


1 tablespoon cornbread crumbs or finely ground corn tortillas (optional)

smoky guajillo and bacon salsa (recipe below)

Note: The glaze must be prepared a day ahead. The hens should be cooked and served the same day.

To make glaze, warm honey over low to medium-low heat and stir in cumin, liquid smoke, and cinnamon stick. Remove from heat and let sit at room temperature, covered, for 24 hours. Reserve 1 to 2 tablespoons for guajillo salsa.

Preheat oven to 375 degrees. Remove neck and giblets, if any, from hens. Place hens on a rack and roast for about 35 minutes, basting with comino-honey glaze about every 10 minutes. Sprinkle with cornbread crumbs (this creates a nice crust) and continue baking until juices run clear when bird is pierced, about 10 more minutes. Remove from oven, reserving juices for guajillo salsa.

Let rest for about 5 minutes before serving.

Salsa

4 garlic cloves, unpeeled


12 guajillo chiles


1 teaspoon dried oregano


3 cups chicken broth, homemade or canned (may include cooking juices from Cornish hens)


4 ounces smoked slab bacon (or 6 thick slices), diced


dash liquid smoke (optional)


salt to taste


1 to 2 tablespoons comino honey

Note: The salsa may be prepared a day or more ahead.

Roast garlic cloves on a comal or in a heavy-bottomed pan over medium-high heat until soft, about 10 minutes. Let cool and peel.

Toast chiles for a minute or two on a comal over medium-high heat. Transfer to a bowl and cover with hot water to rehydrate for 20 minutes. Pour off water, destem chiles, and transfer to a blender with roasted garlic, oregano, and 1 cup broth. Blend until smooth and put through a medium strainer.

In a heavy-bottomed pan, cook bacon over medium-high heat until all fat has been rendered. Remove bacon pieces, then pour strained chile mixture into bacon fat and cook over medium heat, stirring, for about 5 minutes. Add 1 more cup broth and the liquid smoke and continue cooking until salsa is reduced by half, about 40 minutes; if mixture becomes too thick, thin with up to 1 more cup broth. Finish by stirring in salt and comino honey. Serve as an accompaniment to Cornish hens.

bacon recipe source: "Season's Eatings," Texas Monthly (@TexasMonthly), December 2000

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

3612. FRENCH TOAST stuffed with BACON, ONION TOMATO JAM with GRUYERE, and a FRIED EGG

serves four


For the filling:
8 slices bacon, cut into 1/4-inch lardons
Extra virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
1 large beefsteak tomato, seeded and cut into 1/2-inch dice
2 sprigs of fresh oregano, leaves finely chopped

For the French toast:
4 large eggs
1 cup whole milk
Pinch of cayenne (optional)
Kosher salt
8 slices tight-crumbed white bread
11/2 cups grated Gruyere cheese

For the fried eggs:
Extra virgin olive oil
4 large eggs
1 bunch of fresh chives, finely chopped (optional)

For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.

Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.

For the French toast: Preheat the oven to 200 degrees F.

In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.

Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.

Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.

While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.

Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.

For the fried eggs and assembly: Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.

Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.


bacon recipe source: Own Your Kitchen by Anne Burrell. Clarkson Potter (Random House, Inc.), 2013

3586. CORN CHOWDER with CHILI POWDER, BACON and CRUMBLED COTIJA CHEESE

yields 4 to 6 servings


Chili powder:
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt

Bacon crispies:
2 thick slices bacon, finely cubed
1 tablespoon extra-virgin olive oil

Corn chowder:
1 onion, chopped
2 tablespoons all-purpose flour
1 teaspoon chili powder
3 1/2 cups organic chicken stock
2 cups corn kernels
2 cups Yukon gold potatoes, cubed
sea salt
freshly cracked pepper
1/2 cup heavy cream

Garnishes:
1/2 cup crumbled cotija cheese
lime wedges
tortilla chips

For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.

For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.

Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.


bacon recipe source: Nadia G, "Lazy Day Dishes," Nadia G's Bitchin' Kitchen, Cooking Channel TV

3584. FIRE ROASTED BACON MEATLOAF

serves four


1 lb. grass-fed ground beef
1 lb. bacon, minced
14 ounce can of fire-roasted tomatoes
1 red onion, minced
1 bell pepper, minced
3 cloves garlic, minced
2 eggs
1 cup almond flour
2 tablespoons oregano
1/2 tablespoon sea salt
pepper to taste

Preheat oven to 400ºF.

If you have a meat grinder, use it to grind your bacon and beef together, if not mince your bacon as fine as possible and combine in a mixing bowl with your beef.

Add all remaining ingredients to the bowl, and using your hands mix well to ensure an even distribution of ingredients.

You can now form it into a loaf and put it in a pyrex dish, put it in a loaf pan, or form into meatballs and put in the pan.

Bake for an hour or until the meat is cooked through, internal temperature needs to be at least 165ºF because of the bacon.

Remove from oven and let sit for 10-15 minutes before slicing and serving.

Serve drizzled with some barbecue sauce.


bacon recipe source: George Bryant, Civilized Caveman Cooking, March 1, 2012

3557. CRISPY BACON CHILI

yields 10 servings


1 lb. bacon, chopped
2 lbs. ground beef
1 large red onion, diced
1 jalapeno, diced (optional)
2 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoons chili powder
2 teaspoons dried oregano
56 oz. canned fire-roasted tomatoes
15 oz. canned red kidney beans, rinsed (optional)

Garnish:
sour cream
cheddar cheese
scallions
diced red onions
hot sauce 

In a large Dutch oven or heavy-bottom pot, render the bacon over medium heat until crispy (about 5-7 minutes). Remove bacon and reserve for garnish. With the bacon drippings in the pot, add the beef and season generously with salt and pepper. Cook, stirring occasionally, until dark brown and crispy (about 10 minutes). Push the meat to the side and toss in the onions, jalapenos, and garlic. Sprinkle in the seasonings and stir to coat. Cook for 2 minutes until softened then stir into the meat. Pour in the tomatoes and adjust seasoning to taste. Bring to a boil then reduce to a simmer. Cook, uncovered, for 30 minutes or until mostly thickened. Stir in the beans to warm. Serve with your choice of garnish and reserved crispy bacon.


bacon recipe source: Clinton Kelly, The Chew, ABC

3514. GRILLED DOUBLE BACON, PEPPERONI and ONION PIZZA

1 (12-14") pizza dough, stretched onto a pan
1 tablespoon extra virgin olive oil
2/3 cup pizza sauce
3/4 cup shredded mozzarella
5 slices thick sliced bacon, cooked and cut into chunks
1/4 cup Canadian bacon, cut into quarters
1/4 cup pepperoni
1/4 cup diced onions
1/2 cup shredded Parmesan Reggiano
1 tablespoon olive oil, plus more for brushing
dried oregano
garlic powder
salt & pepper
cornmeal for pizza pan

Preheat the grill on high to 500 degrees, with the lid closed. Brush a good quality pizza pan lightly with olive oil, and sprinkle with cornmeal. Set aside. Stretch and roll out the pizza dough until thin, and place on the pan. Brush the top with 1 tablespoon olive oil, and then spoon on pizza sauce. Top pizza with the mozzarella, bacon, Canadian bacon, pepperoni, onions and then Parmesan. Season with oregano, garlic powder, salt and pepper. Set pizza on the grill and close the lid. Cook for 5 to 8 minutes or until cooked through.




bacon recipe source: The Cooking Photographer, January 28, 2011

3459. CHICKEN HOMINY SOUP with BACON, TOMATO and CHILES

serves four 


1 can white hominy, drained
4 cups chicken broth
1 bone in, skin on chicken breast
2 medium tomatoes quartered
3 Hatch chile, roasted, skinned and rough chopped
1 teaspoon cumin
½ teaspoon Mexican oregano
salt and pepper to taste
4 slices thick sliced bacon, cooked and broken into pieces
¼ cup cilantro, fine chopped

Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes. Sprinkle with cilantro if you wish and serve with flour tortillas.


bacon recipe source: Lea Ann Brown, Cooking On The Ranch (@OnZRanch), September 25, 2013

3444. BLT PIZZA on NAAN BREAD

yields four pizzas


3 tablespoons mayonnaise
1/2 tablespoon extra virgin olive oil
1/2 tablespoon garlic, minced
4 pieces naan bread, frozen
1 teaspoon oregano, dried
1 cup tomatoes, sliced
3 slices bacon, cooked, broken into pieces
1/2 cup mozzarella cheese, lite, shredded

1 handful arugula

In a small bowl, mix together mayonnaise, olive oil and garlic; mix until combined. Spread mayonnaise mixture over naan and sprinkle with oregano. Evenly divide the bacon and tomatoes over naan. Top with mozzarella cheese. Place the pizzas on a cookie sheet; bake in the oven for 5-7 minutes, until naan is cooked and cheese is melted. Top with fresh arugula.

bacon recipe source: Jennifer (@JenatPBandP), Peanut Butter and Peppers, June 20, 2014

3427. GRILLED KING TRUMPET MUSHROOM, KALE, and BACON SALAD with LEMON-HERB VINAIGRETTE

makes 4 to 6 servings


1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle
2 or 3 strips applewood-smoked bacon, chopped
1/4 cup extra-virgin olive oil, plus more for brushing
1 clove garlic, minced
1 tablespoon mixed fresh herbs such as parsley, thyme, oregano, and/or mint
1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise
Kosher salt
Juice of 1/2 lemon

Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.

In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.

Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.

Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.


bacon recipe source: Kim Laidlaw, KQED, 2601 Mariposa Street, San Francisco, CA 94110, August 23, 2014

3380. BACON and MUSHROOM FORMAGGIO TORTELLINI

250 grams tortellini
8 strips of bacon
1 can of button mushrooms
2 tablespoons of butter
3 cloves of garlic minced
1 teaspoon of ground sage
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
pepper
50 grams Parmigiano Reggiano

Put about 1 liter (4 1/4 cups) of water into a saucepan and bring to a boil. Salt the water generously. Add the tortellini and let it cook for about 5 minutes or until it floats to the surface. Strain. Melt butter in a frying pan. Saute the garlic in the butter for 2 minutes. Add the mushrooms and stir fry for 4 minutes until just golden brown. Remove from heat. Cook the bacon in a large pan until crispy. When bacon is ready use tongs to get the bacon and drain on a paper towel. Roughly chop the bacon. Using the same pan of the bacon, do not throw the bacon fat. On low heat add the mushrooms in the bacon fat together with the chopped bacon. Add the tortellini. Add oregano, thyme, basil and sage. Add olive oil, and salt and pepper. Toss for 2 minutes. Add the parmesan and serve.


bacon recipe source: I Has The Munchies, November 19, 2012

3328. CHARRED OCTOPUS SALAD with BACON and TANGERINE SAUCE

yields 5 to 6 servings


1 bottle red wine, such as Merlot

2 heads garlic, halved
1/3 cup black peppercorns
one 2-pound octopus
4 bacon slices, cut into lardons

tangerine sauce (recipe follows)
Kosher salt and freshly ground black pepper
1/4 cup pink peppercorns, crushed
3 sprigs fresh oregano, leaves picked, for garnish
microgreens, for garnish
micro baby arugula, for garnish
extra-virgin olive oil, for drizzling
 

Tangerine sauce:
2 cups tangerine juice
1 tablespoon honey
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
2 anchovies
1 half finger chile
canola oil, for drizzling
Kosher salt and freshly ground black pepper

 

Tangerine Sauce: Reduce the juice and honey in a saute pan over medium heat until syrupy. Allow to cool slightly. Combine in a food processor with the red wine vinegar, mustard, anchovies and chile and process until smooth. While processing, drizzle in enough canola oil to create an emulsified sauce. Season with salt and pepper.

Octopus salad: Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.

Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.

Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.

Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.

Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.

To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bulls Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper. 

 

 

bacon recipe source: Bobby Flay, "Timer's Up," Worst Cooks in America, Food Network

3319. BACON-CRUSTED TEXAS-STYLE BRISKET

serves 10-12


For the brisket and rub:
1 trimmed brisket (5 to 6 pounds) with a layer of fat and least 1/4-inch thick 

3 tablespoons chili powder 

1 tablespoon coarse (kosher or sea) salt 

2 teaspoons black pepper 

1-1/2 teaspoons brown sugar 

1-1/2 teaspoons garlic salt 

1-1/2 teaspoons onion powder 

1 teaspoon ground cumin 

1 teaspoon dried oregano 

1/2 to 1 teaspoon cayenne pepper

8 slices of bacon

For the mop sauce:


1 cup distilled white vinegar

1 cup beer

1 tablespoon garlic salt 

1 tablespoon brown sugar 

1 teaspoon hot red pepper flakes 

1 teaspoon black pepper

Other items needed:

6 cups hickory or oak wood chips or chunks, soaked for 1 hour in cold water 

or beer to cover, then drained 

Heavy-duty aluminum foil (optional)

Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the brisket on all sides. Drape with the bacon. If you have the time, let the brisket stand in the refrigerator, covered, for 4 to 6 hours. Or, smoke the brisket right away. 

Combine the mop sauce ingredients in a nonreactive bowl and stir until the salt and brown sugar are dissolved.

Set up the grill for indirect grilling and preheat to low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to low. 

When ready to cook, if using a charcoal grill, toss 1 cup wood chips on the coals. Place the brisket, fat-side up, in an aluminum foil pan and place in the center of the hot grate, away from the heat, and cover the grill. Grill until the brisket is tender, about 6 to 8 hours (the cooking time will depend on the size of the brisket and the heat of the grill). Baste or mop the brisket with the mop sauce once an hour for the first 4 hours. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup of wood chips per side every hour.

If desired, wrap the brisket in heavy-duty aluminum foil for the last 1-1/2 to 2 hours of cooking time to prevent it from drying out. 

To test for doneness, use an instant-read meat thermometer; the internal temperature should be about 190 degrees F. 

Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the meat to plates or a platter and pour the pan juices on top.


bacon recipe source: How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook Paperback, by Steven Raichlen (Workman, 2001)