3642. RICH SWEET ONION and BACON MISO SOUP

1 small new season sweet onion
2-3 slices bacon
1/2 tablespoon vegetable oil
2 1/2 cups dashi stock
3 tablespoons miso
1 green garnish (chopped green onions or radish sprouts)

Slice the onion lengthwise into 5 mm wide slices. Cut the bacon into 1 cm wide pieces. Heat some oil in a pan over medium heat, add the bacon and onion and stir fry, being careful not to let them burn. When the onion has turned transparent, add the dashi stock and bring to a boil. Turn off the heat once the pan comes to a boil. Dissolve the miso. Adjust the amount of miso to taste. Simmer for 1 minute, then turn off the heat again. Ladle into bowls, add some green garnish.


bacon recipe source: cookpad.japan

3634. SEARED BACON-CRUSTED ALBACORE TENDERLOIN with POMEGRANATE REDUCTION

For the sauce:

2 cups red wine

1½ cups pomegranate juice

¼ cup balsamic vinegar

1 tablespoon extra virgin olive oil

For the albacore:

1 2-inch-thick piece of albacore tuna loin per person. 

1 strip of apple wood-smoked bacon per piece of tuna. 

1 tablespoon (15 ml.) peanut oil. 

Watercress, radish sprouts, sunflower sprouts, or any other micro-green or spring salad mix that you like. 

White from one egg

For the sauce: Combine first three ingredients in a saucepan and reduce over a low flame to half its volume and set aside until ready to serve. When ready to serve, whisk in olive oil before drizzling over fish and greens.

For the albacore: In a cast-iron skillet, heat the oil over medium heat and cook bacon strips until brown and crispy. Turn off the flame and keep the bacon fat in the pan; drain bacon in paper towels and set aside to cool. When bacon has cooled, break into pieces into a blender and blend at high speed until completely pulverized, then empty bacon onto a flat plate. In a bowl, beat the egg white then brush the sides of the albacore loin with egg white and gently roll in bacon, taking care to cover the sides of the loin with as many bacon bits as possible. Reserve remaining bacon bits. Turn your oven broiler to high and position the topmost rack about three to four inches from the top. Over a high flame, heat the cast-iron skillet that you cooked the bacon in, along with the reserved bacon fat, and gently place each albacore loin medallion into the skillet, then place the skillet into the oven. Broil for 3 minutes, remove the skillet and gently turn over albacore medallions, taking care not to knock off bacon bits. Place skillet back under broiler for 3 more minutes to sear the other side. Prepare individual serving plates with a small mound of micro-greens or salad mix and gently set one albacore medallion on each mound of greens. Whisk the olive oil into the pomegranate reduction and drizzle a little onto each medallion and mound of greens. Top off each medallion with the remaining reserved bacon bits and serve.

bacon recipe source: Victor Panichkul, The Taste of Oregon (@TasteofOregon), August 11, 2010

3322. GRILLED CHEESE with BACON, APPLE and SPROUTS

serves one


2 slices extra-sharp cheddar cheese
2 slices rye or sourdough bread
2 strips bacon, cooked
3 thin slices Granny Smith apple
1/2 cup assorted sprouts, such as radish or adzuki
1 tablespoon unsalted butter, softened, divided

Place one slice of cheese on one slice of bread. Layer bacon, apple, sprouts, and remaining slices of cheese and bread on top. Spread half the butter on top of sandwich. Heat a medium skillet over medium heat, and place sandwich, butter side down, in skillet. Spread remaining butter on top of sandwich. Cook until cheese is melted and bread is golden brown, flipping once, about 12 minutes.


bacon recipe source: Martha Stewart Living, p. 72, January 2013