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

3953. SPICY BACON ONIGIRI

Filling:

2 strips of finely chopped, crispy thick-cut bacon & the rendered fat

1 tablespoon of finely chopped fresh parsley

2 tablespoons of mayonnaise

1 tablespoon of panko Japanese bread crumbs

1/4 teaspoon or to taste Sriracha chili sauce

Onigiri:

1 full pot of cooked, cooled short grain white rice, ideally sushi rice

1 package of nori seaweed sheets

Cut the nori in half diagonally with a pair of scissors. Take all the filling stuff, put it in a bowl, and stir very well. Form rice “patties” with your hands that are about a half inch thick and about 2 1/2 inches across. Take a small spoonful of the filling, put it on one patty, put a second on top, and mould into a ball or triangle shape, depending on how traditional you like your onigiri. Fold the triangular piece of nori around the rice ball when you’re ready to eat (don’t put it on in advance or it gets soggy and nasty).

bacon recipe source: Christopher S. Penn, June 26, 2011

3939. BACON-WRAPPED MEATLOAF with COGNAC SAUCE

Makes: 8 very large servings


3 tablespoons butter
1 large onion, diced small
3 ounces tomato paste
1 cup Worcestershire sauce
1 cup port wine
½ cup packed brown sugar
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup prepared roasted and chopped garlic (see note)
½ tablespoon dried basil
½ tablespoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 ½ cups panko bread crumbs
3 eggs
1 pound applewood smoked bacon

Cognac sauce:
2 teaspoons butter
1 large onion, diced
1 shallot, diced
4 sprigs thyme
1 teaspoon black peppercorns
1 bay leaf
2 cups cognac or brandy
2 cups veal stock (available at specialty food stores)
2 cups veal demi-glace (available at specialty food stores)
¼ cup heavy whipping cream

Make cognac sauce: In a medium pan, heat butter. Add onion, shallot, thyme, peppercorns and bay leaf and sauté until onion and shallots are golden brown. Add cognac and reduce by more than half. Add stock and demi-glace and reduce until it is thick enough to coat the back of a spoon. Remove from heat and strain. Discard solids.

At this point, you can store this in an airtight container until ready for serving. (Cream will be added just before serving.)

In a large saute pan, melt butter. Add onion and cook over low heat 20 minutes, stirring regularly, until caramelized. Add tomato paste and cook 2 to 3 minutes. Add Worcestershire sauce, port and sugar. Set aside.

In a large bowl, combine meat, garlic, spices, eggs, panko and reserved onion mixture. Mix by hand to combine thoroughly.

Set about a 17-by-13-inch baking sheet horizontally in front of you. Line generously with heavy-duty foil. Foil should come well over ends of the pan.

Lay bacon slices horizontally on the foil so that they run from top of pan to bottom. You will have to overlap them slightly.

On the right side of bacon strips, form meat into a loaf to cover the bacon strips.

Using the foil, roll the meat mixture over the remaining bacon to completely encase the meatloaf. Seal the open ends of the bacon by weaving a toothpick or wooden skewer through the strips. Set loaf, skewers side down, on the baking sheet and then cover completely in foil.

Preheat oven to 400 degrees.

Set meatloaf on a baking rack over a jellyroll pan. Bake in preheated oven 1 hour, then remove meatloaf from oven and remove the foil. Return meatloaf to oven (setting it on the rack over the pan), and bake 15 minutes or until bacon is crisp.

Let cool slightly, then cut into sections. Set flat on a plate so bacon slices surround the meatloaf.

Immediately before serving, add cream to the cognac sauce and bring to a simmer, then pour over meatloaf.

Notes: If desired, you can make your own garlic. Take ½ cup chopped garlic and roast in preheated 350-degree oven 1 hour, or until soft and light brown.


bacon recipe source: Mike Stoner and Duffy O'Neil, North Star American Bistro, 19115 W. Capitol Drive, Brookfield, WI 53045; Journal Sentinel (@journalsentinel)

3923. BACON KOROKKE (POTATO CROQUETTES)

Makes 6 servings


2 large russet potatoes, peeled and cut into about 1.5 inch disks

3/4 cups (about 1/2 onion), chopped finely

2 strips bacon, chopped finely

3 Tbsp heavy cream

1/2 tsp salt
pepper to taste

flour

1 egg

panko

tonkatsu sauce

Bring the potatoes to a boil in a medium pot. Boil until soft, about 5–6 mins. Test doneness by inserting a chopstick in the center.

Meanwhile, saute the bacon and onion in a small skillet over medium heat until the onions are translucent, about 5 mins.

Drain well and transfer the potatoes to a bowl. Mash the potatoes or use a potato ricer while still hot. Quickly add the onion and bacon and mix. Next, add the cream, salt, and pepper and mix.

Set up, each in a separate bowl, the flour, egg, and panko. Shape the potato mixture into small round ovals (how big and how many is up to you). Coat each lightly with the flour, then egg, then generously with the panko.

Heat a pot with oil for deep frying over medium heat. Fry at 350ºF until golden brown. Let drain on a paper towel serve with tonkatsu sauce.


bacon recipe source: Azusa, Humble Bean (@HumbleBean), March 2013

3906. CAPELLINI with BACON and BREAD CRUMBS

Yield: Makes: 4 servings


8 ounces whole wheat or regular capellini
2 bacon slices, chopped
1 garlic clove, sliced
1/4 teaspoon crushed red pepper, optional
1 pint grape tomatoes, halved
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese, divided
1/4 cup coarsely chopped parsley

Cook pasta according to package directions until al dente. When pasta is done, reserve 1⁄2 cup cooking water; drain pasta and return to pot.

Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.

Add broth to pan. simmer the mixture until broth is thick and has reduced to about 1⁄4 cup, 5–8 minutes.

While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2–3 minutes.

Season with salt and pepper.

Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.

Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.

Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.


bacon recipe source: Health.com; CarbLovers Diet Cookbook by Ellen Kunes and Frances Largeman-Roth (Oxmoor House, 2011)

3678. ALPINE MAC and CHEESE with BACON

serves 4-6


1 pound elbow macaroni

¾ pound thick-cut bacon, diced
3 tablespoons butter
3 tablespoons flour
3 cups hot milk
Fine sea salt
Freshly ground black pepper
Freshly grated nutmeg
1 cup shredded raclette, plus ½ cup for topping (6 ounces total)
1 cup shredded Gruyere (4 ounces)
1 cup shredded young fontina (4 ounces)

½ cup panko breadcrumbs

Preheat oven to 375 degrees.

Cook the macaroni in a large pot of liberally salted water a few minutes short of al dente.

Meanwhile, fry bacon in a skillet until brown but not too crisp. Remove the bacon with a slotted spoon and reserve the fat.

While the pasta cooks, melt butter in a large saucepan over medium heat. Add 3 tablespoons bacon fat and flour. Cook the roux, stirring constantly, until thickened and nutty in color, about 3 minutes. Pour in the hot milk, and whisk constantly until thickened and the sauce coats the back of the spoon, about 5 minutes. Season lightly with salt, pepper and nutmeg. Stir in the cheeses, a handful at a time, and stir until melted. Stir in the macaroni and the bacon until evenly incorporated.

Grease four 6-inch mini skillets or gratin dishes or six 12-ounce ramekins or ovenproof bowls with about 1 to 2 tablespoons bacon fat. Spoon macaroni mixture into each, mounding the top. Scatter over with remaining raclette and breadcrumbs, dividing evenly. Drizzle over with about 1 tablespoon bacon fat. Place dishes on a large rimmed baking sheet and tent with foil. Bake for 15 minutes. Uncover and set under broiler for no more than 5 minutes to brown lightly. Serve hot.


bacon recipe source: Joseph Erdos, The Seattle Times, January 30, 2013

3633. CASSOULET with SQUASH, BACON, KALE and SAUSAGE

serves 6-8


16 oz dried white beans
1 lbs pork sausage, in links, casing split
1/4 lb slab bacon, roughly chopped
2 lbs butternut squash, peeled and roughly chopped
3 stalks celery, chopped
2 small onion, chopped
1 bunch laciato kale, deveined and chopped
4 cloves garlic
1/2 cup dry white wine
1 quart chicken stock
2 cups panko breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons fresh sage
2 tablespoons rosemary
1 tablespoon herbs de Provence
salt and pepper

To prepare dried beans, rinse and sort, making sure to remove any dried or shriveled beans. In a large pot, fill with beans and cover with 3 inches of water. Bring to a boil and cook 2 minutes, uncovered. Remove from heat, cover, and set aside 1 hour. Drain and reserve for recipe.

Preheat oven to 350°. In a 4 quart dutch oven over medium high heat, warm 1 tablespoons olive oil. When oil is shimmering, cook bacon and sausage until sausage is browned and bacon has crisped, about 5 minutes. Remove from dutch oven and set aside. Add onion, celery, and garlic, cooking until onion is translucent, about 5 minutes.

Deglaze dutch oven with white wine, scraping to remove brown bits. add squash, kale, beans, bacon, and sausage. Pour in chicken stock, add rosemary, herbs de Provence and a generous serving of salt and pepper. Stir to combine, cover and bake for 1 hour. After 1 hour has elapsed, remove from oven and check cassoulet. If mixture has a soup-like consistency, remove lid and continue baking for 30 minutes. If cassoulet has reduced, and thickened into a stew consistency, continue baking covered for 30 additional minutes.

Meanwhile, mix breadcrumbs with sage and set aside. After additional 30 minutes, remove from oven and top with 1/2 of breadcrumb mixture. Bake an additional 15 minutes. Remove dutch oven again and top with remaining bread crumbs. Drizzle remaining 1 tablespoons olive oil on top and broil for 5-7 minutes, or until breadcrumbs are golden brown.


bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, October 9, 2014

3555. BACON and SRIRACHA MACARONI and CHEESE

makes six servings


4 slices bacon, cut into small pieces
2 tablespoons unsalted butter
1 small onion, diced finely
2 cloves garlic, minced
1 small red bell pepper, diced finely
¼ cup all-purpose flour
1–13.5 ounce can full-fat coconut milk
1–12 ounce can evaporated milk
½ teaspoon paprika
½ teaspoon dry mustard
½ teaspoon salt, plus more to taste
8 ounces extra sharp cheddar cheese, shredded
2 tablespoons Sriracha hot chile sauce
8 ounces whole wheat macaroni, cooked according to package directions
½ cup whole wheat panko breadcrumbs

Preheat oven to 350°. Spray a 11" x 7" casserole dish with cooking spray, set aside.

In a Dutch oven or high-sided skillet over medium-high heat, cook the bacon pieces until crisp. Remove the bacon pieces to drain on paper towel, leaving the bacon grease the skillet.

Add in the butter, and once melted, add in the onion, garlic, and bell pepper. Cook until just tender and fragrant, about 5 minutes.

Sprinkle on the flour, and stir to combine. Cook for 2 minutes, just to remove the flour flavor. Then whisk in the coconut milk and evaporated milk. Add in the paprika, dry mustard, and salt. And continue to cook until mixture become just slightly thickened.

Remove mixture from heat, and stir in the cheese, continuing to stir until completely melted. Add in the Sriracha sauce.

Add the cooked macaroni to the sauce, and stir well to coat. Spoon the entire mixture (extra sauce and all) into the prepared casserole dish.

In a small bowl, mix together the cooked bacon pieces and Panko. Sprinkle over top of macaroni.

Bake in preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.


bacon recipe source: Cassie Johnston, Back to Her Roots (@backtoherroots), February 10, 2015

3572. LOADED MUENSTER and SHARP CHEDDAR MACARONI and CHEESE with BACON

For the sauce
2 tablespoons butter
2 1/2 tablespoons flour
2 1/2 cups whole milk, at room temperature
1/2 teaspoon mustard powder
8 oz shredded sharp cheddar
8 oz shredded muenster
cloves from 2 bulbs roasted garlic, minced into a paste (recipe follows)
2 caramelized yellow onions (recipe follows)
1/2 lb bacon, cooked and crumbled
10 oz elbow macaroni, cooked to al dente according to the directions on the package

For the topping
1/2 cup panko
1 teaspoon olive oil

Roasted Garlic

2 whole bulb garlic
canola or olive oil
kosher salt and freshly cracked black pepper

Caramelized Onions

1 tablespoon canola oil
2 large yellow onions, peeled and sliced
kosher salt and freshly cracked black pepper

Roasted Garlic: Preheat oven to 350 degrees. Cut off just the tip of the pointed-end of the bulbs of garlic to expose the tips of each clove. Drizzle exposed cloves with canola oil then sprinkle with kosher salt and freshly cracked black pepper. Wrap completely in aluminum foil with the exposed-clove side facing up inside the packet. Place foil packet into oven and roast at 350 for 1 hour or until soft and golden. Remove from oven and let cool until able to handle. Remove the cloves by squeezing the base of the bulb until the cloves push out.

Caramelized Onions: Add oil to a large saute pan and place over low heat. Preheat pan for 2 minutes then add the onions. Toss to coat with oil. Slowly saute the onions, stirring frequently to prevent burning, until the onions have caramelized and are golden, sweet and tender, about 30 to 45 minutes. Season onions to taste with kosher salt and freshly cracked black pepper. Caramelized onions can be made a few days in advance and heated just before ready for use.

Macaroni & cheese: Preheat oven to 400 degrees. Spray a deep glass or ceramic loaf pan with cooking spray. Set aside.

In a small bowl, toss together the panko bread crumbs and olive oil for the topping. Work the oil into the bread crumbs with your fingers until evenly disbursed with no lumps. Place in a dry saute pan over medium heat. Toast the bread crumbs until golden, stirring regularly for even toasting. Remove from heat and set aside.

Bring a large pot of salted water to a boil over high heat. Boil pasta until tender according to the directions on the package. Drain thoroughly.

While the water is coming to a boil and the pasta is cooking, make the cheese sauce. Add butter to a medium sized sauce pan over medium heat. Once butter has melted, add flour to create the roux. Cook the roux, whisking constantly for about 2 to 3 minutes, to cook away the raw flour flavor. Slowly drizzle in the room temperature milk while whisking constantly to dissolve the roux into the liquid. When the liquid is first introduced the roux will begin to seize up, but as more liquid is added it will return to a smooth paste. Adding the liquid too quickly will result in a lumpy sauce. Once all milk has been incorporated into the bechemel, add the mustard powder. Stir. Cook bechemel over medium heat, stirring frequently and scraping the bottom of the pan to prevent scorching, until sauce comes to a simmer, not a boil. Simmer 2-3 more minutes until thickened to the point of coating the back of a spoon. Add muenster, sharp cheddar and roasted garlic paste. Stir until cheese has completely melted into the bechemel. Taste. Adjust seasoning with kosher salt and freshly cracked black pepper as desired.

In a large bowl or pot, combine cooked/drained macaroni, cheese sauce, caramelized onions and bacon. Stir to coat pasta thoroughly and evenly disperse ingredients. Pour into prepared pan. Sprinkle top evenly with toasted panko. Place into preheated oven. Bake at 400 for about 20 minutes or until cheese sauce is bubbly around the edges. Remove from oven and let rest for 5 minutes before serving.


bacon recipe source: Amanda Simpson, What We're Eating (@whatwereeating)

3539. BAKED TOMATOES stuffed with CREAMY STOVETOP BACON MACARONI and CHEESE

yields four servings


Bacon macaroni and cheese:
Kosher salt
1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces
1/4 cup all-purpose flour
4 cups hot whole milk
freshly ground black pepper
1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups)
8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce

Baked tomatoes:
4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1/4 cup panko
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Olive oil, for drizzling

For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan. Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 1 to 2 cups of mac and cheese for the tomatoes.

For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil. Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato. Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup. Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely. Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.


bacon recipe source: Kelsey Nixon, "After Hour Eats," Kelsey's Essentials, Food Network

3519. CHEDDAR BACON CHICKEN TENDERS

1 egg
garlic salt, to taste
onion salt, to taste
pepper
½ cup plain panko bread crumbs
½ cup finely shredded cheddar jack cheese
3 oz cooked real bacon crumbles
1 package (14 oz) uncooked chicken tenders (not breaded)
sour cream ranch dip, for serving (optional)

Heat oven to 400°F. Spray roasting grill pan with cooking spray. Season each chicken tender with garlic salt, onion salt, and pepper. In shallow bowl, beat egg. In large bowl, place bread crumbs, cheese, bacon, and additional garlic salt, onion salt, and pepper. Dip chicken into egg. Press each chicken tender in the bread crumb mixture and coat the entire tender. Place chicken tenders on sprayed roasting grill pan. Spray the tops of the chicken tenders with cooking spray. Bake 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown.


bacon recipe source: Real Housemoms (@RealHousemoms), July 22, 2013

3511. MUSTARD-AND-BACON-CRUSTED CHICKEN BITES with BACON AIOLI

makes 12-16 bites


Chicken bites 
4 jumbo chicken tenderloins (about 10-12 ounces total)

1/2 cup mustard powder

1 teaspoon chopped flat-leaf Italian parsley

1/2 cup cooked and chopped bacon

2 cups panko breadcrumbs

6 eggs

1 cup canola oil

 

Bacon aioli 

1/2 cup mayonnaise

2 teaspoons fresh squeezed lemon juice

1 teaspoon chopped garlic

4 bacon strips, cooked and roughly chopped

 

Roll chicken tenderloins in mustard powder. Combine chopped parsley, cooked bacon and panko in a separate bowl. In a third bowl, beat eggs with 3 tablespoons water.

 

Dredge the chicken in the egg wash, covering the chicken completely. Remove it from the egg wash, allow any excess liquid to drip off, and roll the chicken in panko mix until completely covered. Remove and place in refrigerator until ready to cook.

 

When ready to cook, heat 1 cup oil in a saucepan over medium heat and cook both sides of chicken until chicken is cooked through, about 2–3 minutes each side (internal temperature of 160°F). Cut chicken into 1/2-inch pieces and serve with bacon aioli.

 

 

bacon recipe source: Food Republic (@foodrepublic), December 13, 2013; adapted from Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining by Eric Levine (Lyons Press, 2013)

3433. BACON-GRIT FRITTERS

makes about 32 fritters


1 cup uncooked quick-cooking grits
4 cups milk
1 teaspoon table salt
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
8 bacon slices, cooked and crumbled
2 green onions, minced
1/2 teaspoon freshly ground black pepper
2 large eggs
3 cups panko
vegetable oil

Prepare grits according to packing directions, using milk and salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly greased 8-inch square baking dish or pan, and chill 4 to 24 hours.

Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.

Pour oil to depth of 3 inches into a large heavy skillet; heat over medium-high heat to 350º. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225º oven up to 30 minutes. Serve warm.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

3392. CHAR-GRILLED LOUISIANA OYSTERS with BACON-ANCHOVY BUTTER

serves 12


72 Louisiana oysters
1 3/4 lb unsalted butter, divided
1½ cups bacon, applewood smoked, thick cut, small dice
2 tablespoons anchovy fillets, oil marinated, mashed to paste
6 tablespoons garlic, minced
3/4 cup bourbon
2 tablespoons Tabasco® brand pepper sauce
9 tablespoons lemon juice, divided
2¼ cups panko breadcrumbs
3/4 cup parmesan
3 tablespoons smoked paprika

Prepare and light charcoal grill or preheat gas grill.

Combine 1½ lb. butter, bacon, anchovy fillets, garlic, bourbon, Tabasco and 6 tablespoons lemon juice in medium saucepan. Bring to simmer and cook slowly for 30 minutes. Remove from heat and reserve.

Clean outside of Louisiana oysters to remove any loose debris. Shuck oysters. Strain oyster liquid into container and add shucked oysters. Reserve bottom half of shell and discard top half.

Melt remaining ¼ butter in sauté pan. Add breadcrumbs and cook while stirring constantly until slightly browned. Remove from heat and reserve.

Place bottom half of shells on grill. Add small amount of bacon-anchovy butter sauce to each shell. Allow shells and sauce to heat up. Spoon 1 oyster into each shell and top with more sauce and a little oyster liquid. Cook until edges of oyster begin to curl up. Sprinkle with breadcrumbs, Parmesan and smoked paprika. Continue to cook until breadcrumbs brown slightly and oysters are cooked, but not overcooked.

To finish, drizzle each oyster with some of the remaining 3 tablespoons fresh lemon juice.


bacon recipe source: Louisiana Seafood, 1051 North Third Street, 3rd Floor, Baton Rouge, LA 70802

3234. FRIED AVOCADO SANDWICHES with BACON and HOMEMADE LEMON AIOLI

serves four


8 slices good whole-grain bread
8 slices bacon, cooked
1 cup arugula
1 large beefsteak tomato, cut into ¼ inch slices

Aioli:
1 egg yolk
¼ cup olive oil
¼ cup canola oil
2 teaspoons lemon juice, plus more to taste
½ teaspoon lemon zest
¼ teaspoon salt, plus more to taste
Black pepper

Avocado:
1 avocado, pitted and cut into ¼ inch slices
¼ cup panko breadcrumbs
¼ cup plain breadcrumbs
1 egg white + ½ tablespoon water
¼ teaspoon salt
¼ teaspoon garlic powder
1 tablespoon olive oil

To make aioli: Place yolk, lemon juice, salt and zest in the bottom of a blender. Turn on high and VERY slowly drizzle in oils. Blend until the mixture becomes homogeneous and looks similar to mayo. Season to taste with salt, lemon juice, and pepper.

To make avocados: Combine breadcrumbs, salt and garlic powder in a small bowl. Combine egg white and white in a small bowl. Place sliced avocado in bread crumbs, then egg white and then back into bread crumbs. Place on a cooling rack while you prepare the others. Heat one tablespoon of olive oil in a large sauté pan over a medium-high heat. Cook avocados until brown on each side, about 30 seconds per side.

Butter bread and toast in a large sauté pan over a medium-high heat until golden brown.

Slather aioli on bottom of toasted bread, top with tomato (season tomato with salt and pepper), then bacon, followed by the arugula and fried avocado. If desired put a little more aioli on top piece of bread.


bacon recipe courtesy of: Nicole Shoemaker, Cooking for Keeps, April 4, 2013

3046. JAGERSCHNITZEL with BACON MUSHROOM GRAVY

yields 4 to 6 Servings


1 1/2 pounds pork loin, cut into 6-ounce portions

1 cup all-purpose flour
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons mustard
1 cup crushed unsalted crackers
1 cup panko bread crumbs
1/2 pound bacon, diced
1/2 diced yellow onion, approximately 1/2 cup
2 cups sliced button mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh Italian parsley leaves

Preheat oven to 350 degrees F.

Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.

In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.

Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

bacon recipe courtesy of: Guy Fieri, "Schwein and Dandy," Guy's Big Bite, Food Network, May 2008

3035. CHEESE-STUFFED BACON MEATBALLS

yields four servings


Meatballs:

8 to 10 slices applewood smoked bacon
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 package onion soup mix
1/2 cup panko bread crumbs
1 tablespoon coarse black pepper
1 tablespoon beef stock
8 to 10 bocconcini mozzarella balls

Marinara:

1/4 cup olive oil
1 yellow onion, finely diced
2 tablespoons minced garlic
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon coarse ground black pepper
2 (14-ounce) cans crushed tomatoes
2 (14-ounce) cans diced tomatoes in puree
1/2 teaspoon crushed red pepper flakes
1 tablespoon chicken bouillon

 

Meatballs:

Preheat the oven to 400 degrees F.

Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.

In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.

Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.

Marinara:

Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.

Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.

bacon recipe courtesy of: Aaron McCargo Jr., "Dishes with Dad," Big Daddy's House, Food Network

3014. GARGANELLI MACARONI & CHEESE with ROASTED JALAPENOS and BACON

makes 6 appetizer servings 


2 fresh jalapeno peppers

4 ounces applewood-smoked bacon, diced
3/4 cup panko breadcrumbs
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups whole milk, heated to just below simmer
12 ounces cheddar, grated (about 3 cups) 
salt to taste
8 ounces dry garganelli or penne pasta 

Roast jalapenos directly over stovetop gas burner or under preheated broiler, turning with tongs, until skins are blistered all over. Transfer peppers to small plastic bag and let stand. When cool enough to handle, remove and discard stems, skin and seeds. Chop flesh into fine dice and set aside. Cook bacon in skillet until lightly browned; transfer with slotted spoon to small bowl. Add breadcrumbs, along with small amount of bacon fat to moisten, combining well. In medium saucepan, melt butter over low heat. Add flour and whisk to combine. Let cook, stirring, for 2 minutes. Gradually whisk in milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until quite thick, about 10 minutes longer, stirring often so it doesn't scorch on bottom. Remove from heat and stir in cheddar; when cheese is melted, season sauce with salt as needed. Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until al dente; drain and return to pot. Add cheese sauce and reserved jalapenos and stir together. Transfer pasta to 2-quart baking dish or six individual ramekins. Top with breadcrumb mixture. Bake for 25 to 30 minutes or until browned on top and bubbling throughout.

bacon recipe courtesy of: Chef Josh Rollins, The Pitcher Inn, 275 Main Street, Warren, Vermont.

2950. BACON-WRAPPED ABALONE POPPERS

1 abalone, shucked, thinly sliced into large steaks, and tenderized
2 cups white flour
3 eggs, beaten
4 cup panko breadcrumb
12 canned whole jalapeño or serrano peppers (4-7 oz can), stemmed and sliced lengthwise
5 oz. pepper jack cheese, sliced into 1-2″ long pieces
1/2 lb. bacon strips
oil for frying
toothpicks

Fill a heavy skillet to a quarter inch deep with oil and heat at a medium setting staying well under the point of smoking.

Flour an abalone steak, dip in beaten egg, and coat both sides with breadcrumb. Place a bacon strip on a plate or board and lay the breaded steak on it. Create a line of both cheese and peppers together across the center of the steak. Carefully fold the steak around the line of cheese and peppers, then spiral-wrap the bacon around the rolled up steak so that it resembles a chunky barber pole or candy-cane. Use a pair of toothpicks to secure the uncooked popper.  Repeat for all the abalone steaks.

After checking the oil temperature, place one abalone popper into the skillet. A minute or so later flip the first popper and place a second one in the skillet. After another minute, remove the first popper and place on paper towel, flip popper #2, and add a third. Continue cooking until there are no more uncooked poppers. Serve.


bacon recipe courtesy of: Stephanie, Life Tastes Like Food, November 15, 2011

2939. SPINACH BACON LASAGNA

yields 8-12 servings


1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
 
Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley

Preheat the oven to 375 degrees F.

Combine the ricotta, spinach, Romano and eggs in a medium bowl.

Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.

For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.

For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.

Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.

 

 

bacon recipe courtesy of: Jacob Piercy, "Lasagna," The Perfect 3, Cooking Channel