2948. HOT DOGS with PINEAPPLE BACON RELISH

1/4 pound thick cut bacon
1/2 large red onion, chopped, about 1 cup
2 cups finely chopped fresh pineapple (about 10 oz)
1/4 cup chopped sweet pickles
1 tablespoon sweet pickle juice
8 hot dogs
8 hot dog buns

Place the strips of bacon in a skillet on medium heat. Slowly cook the bacon, turning the strips over occasionally until much of the fat is rendered and the bacon is lightly browned. Remove the bacon strips to a paper towel lined plate.

Pour off all but a teaspoon of the bacon fat (do this into a jar, do not pour down the drain or you will clog your pipes). Increase the heat to medium high and add the chopped onion. Cook, stirring occasionally until the onions are translucent, about 5 minutes. Remove from heat. While the onions are cooking, finely chop the cooled bacon strips.

In a large bowl stir to combine the bacon, onion, pineapple, and sweet pickles. Mix in a tablespoon of sweet pickle juice. You can make ahead at this point, chill until ready to serve with the hot dogs.

Heat the hot dogs your favorite way. The hot dogs are already cooked when you buy them, so all you really need to do is heat them through. Over a grill, grill for about 5 minutes on a medium flame, until lightly browned, and toast the buns for a minute if you wish. Or, put the dogs in a saucepan and cover with water. Bring to a simmer and simmer for 5 minutes. Or, pierce the hot dogs all over with a fork and put on a plate in the microwave for 20 to 30 seconds per hot dog.

Place a hot dog in a bun and top with a couple spoonfuls of relish.


bacon recipe courtesy of: Elise Bauer, Simply Recipes, September 7, 2012

2490. BACON-WRAPPED SALMON CAKES with TARTAR SAUCE

3 - 7.5 oz cans of wild-caught Alaskan salmon, drained
2 tablespoons butter
1/3 of a white onion, chopped
1 cup pine nuts
2 garlic cloves, chopped
2 tablespoons homemade mayo
1 tablespoon Parmesan cheese
1.5 teaspoon dijon mustard
3/4 teaspoon Old Bay seasoning
2 teaspoons dried parsley
1/2 teaspoon dried dill
2 teaspoons dill pickle juice or lemon juice
1/4 teaspoon Celtic sea salt
freshly ground pepper, to taste
1 egg white
8 oz bacon
tartar sauce

In a small skillet, saute the onion in butter until soft and translucent. Add pine nuts and stir frequently until pine nuts are starting to turn light brown (be careful as they will burn easily). Add garlic and saute for 30 seconds, until fragrant. Remove from heat and allow to cool.

Once cooled, dump onion mixture into food processor. Add mayo, Parmesan cheese, egg white, dijon, Old Bay seasoning, and all other seasonings to food processor. Pulse until well mixed and chopped. Add canned salmon and give a few pulses (if you pulse too much, the consistency will get very smooth instead of slightly chunky). Stir if necessary to ensure mixture is well-combined. Refrigerate for at least one hour, or preferably several hours (overnight would be fine as well).

Cut bacon in half (so the slices are half as long). Scoop 3 tablespoonos salmon mixture onto each slice of bacon, and wrap tightly. Place into glass baking dish (you will need either two 8X8 square baking dish, or one 9X13 dish). Bake in 325 degree oven for about 40-50 minutes, turning once to allow bacon to crisp on top and bottom. Remove from oven and allow to cool slightly. Serve with tartar sauce.


bacon recipe courtesy of: Sarah Smith, Nourished and Nurtured, February 6, 2011