3841. BACON and EGG DIP

4 to 6 servings



6 hard-boiled eggs, peeled, whites and yolks separated

2 tablespoons real mayonnaise, plus more if needed

2 tablespoons dill pickle relish

1 tablespoon Dijon mustard

1 tablespoon minced shallots

1 tablespoon cider vinegar, plus more if needed

2 teaspoons finely shaved chives

1 teaspoon chopped fresh dill

1/4 cup liquid bacon fat (warm slightly if solid)

Salt and freshly cracked black pepper

Assorted crudité such as baby carrots, fennel, celery and cherry tomatoes, for serving



Chop the egg whites and yolks separately and put them in separate bowls.



Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.



Serve with assorted crudité for dipping.


bacon recipe source: Geoffrey Zakarian, "Summer Celebration," The Kitchen, Food Network

3834. RELISH and BACON PINWHEEL SCONES

Makes: 18-20


3 cups self-rising flour

1/2 teaspoon salt

50 grams butter, diced

1 1/4 cups milk

1/2-3/4 cup relish

3-4 rashers bacon, diced

1 cup grated cheese

Preheat the oven to 240ºC/450ºF. Grease or line a baking tray with baking paper. Sift the flour and salt into a large bowl and use your fingertips to rub in the butter. Make a well in the centre, pour in the milk and use a knife to mix quickly together to make a soft dough.  Turn out onto a lightly floured board and bring together. Roll out to a 25- x 35-cm rectangle. Brush a 1-cm wide strip around the edge with milk. Spread the relish over the dough and scatter over the bacon and cheese.  Roll up from the long edge to make a tight roll. Cut into 2-cm wide slices and place on the prepared tray. Bake in the preheated oven for 15 minutes or until well risen and golden. When the centre pinwheel is split open it should be light and well cooked, not doughy. Transfer to a cake rack and serve warm with butter, if wished.


bacon recipe source: Allyson Gofton, Good Morning, TVNZ, New Zealand

3697. BACON CRAB CAKES with PIMIENTO-CORN RELISH

yields four servings 


4 strips smoked bacon

For the relish:
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups corn kernels (from about 3 ears of corn)
Salt and pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 4-ounce jar diced pimientos, drained

For the crab cakes:
1 pound lump crab meat
1 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 small onion, finely grated
1 clove garlic, finely grated
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup crushed pretzels, as needed
3/4 teaspoon seafood seasoning, such as Old Bay
Few dashes hot sauce
Salt

 

Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.

 

Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.

Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.

As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.

Serve the warm crab cakes over warm or room temperature relish.


bacon recipe source: Patrick Decker, Cooking Channel TV

3625. PICKLED CORN-BACON RELISH

yields eight cups 


2 strips bacon
5 ears corn, shucked
1 red bell pepper, cored, seeded, and finely diced
1 orange bell pepper, cored, seeded, and finely diced
1 cup finely diced red onions
1 1/2 cups apple cider vinegar
1 1/2 cups water
1/3 cup sugar
2 teaspoons black mustard seeds
1/2 teaspoon fennel seeds
1 tablespoon salt

 

Cook the bacon in a medium skillet until crisp. Drain on paper towels. Cut the kernels off the corncobs with a sharp knife. Combine the corn, peppers, and red onions in a bowl, cover with cold water, and soak for 10 minutes to rinse out some of the starch. Drain. Combine the vinegar, water, sugar, mustard seeds, fennel seeds, and salt in a large saucepan and bring to a boil, stirring to dissolve the sugar and salt. Add the corn, peppers, and onions and bring back to a simmer. Transfer the relish to a glass jar. Add the bacon, whole or crumbled, and cover with a tight-fitting lid. Refrigerate. The relish will be ready to eat in 2 days, and it will keep for up to a week.

 

 

bacon recipe source: Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee (Artisan Books, 2013); Cooking Channel TV

2510. BLINI with CORN RELISH and BACON

3/4 cup self raising flour
3/4 cup buttermilk
1 egg
4 bacon rashers, finely chopped
20 grams butter, melted, to grease
1 tub store-bought corn relish

Sift flour and a pinch of salt into a large bowl. Make a well in the centre. Whisk buttermilk and egg and add to flour, whisking constantly until smooth. Cover with plastic wrap and chill for 30 minutes to rest.

Meanwhile, heat a large frying pan over moderate heat. Cook and stir bacon for 3-4 minutes or until crisp. Drain on paper towel.

Wipe pan clean and place over moderate heat. Brush pan with melted butter to grease. Drop teaspoons of blini mixture into pan, spread to 5cm rounds. Cook for 1-2 minutes or until bubbles appear on the surface and bottom is golden brown. Turn and cook other side for 1-2 minutes. Transfer to a wire rack to cool.

Arrange the blini on a serving platter. Top with corn relish and bacon pieces.


bacon recipe courtesy of: Rachel Lehmann, for TasteBook

2395. GRILLED PORK TENDERLOIN with CORN-BACON RELISH

yields four servings


2 cups corn, whole kernel frozen
4 tablespoon maple syrup
2 slices bacon, broiled or roasted, medium slices
1 teaspoon sage, fresh, chopped
1/4 teaspoon salt
10 ounces pork, lean tenderloin
1/4 teaspoon salt
5 tablespoon nuts, pecans, chopped

Saute corn with maple syrup until golden brown and caramelized. Remove from pan. Add bacon and cook over medium heat until crisp. Add corn back to pan and cook 2 minutes more. Remove from heat, add sage and 1/4 teaspoon of salt. Stir well and set aside. Rub tenderloins with 1/4 teaspoon of salt and grill over a medium fire for 12 to 15 minutes rolling every 3 or 4 minutes. Allow to stand for 5 minutes, then carve into 1/2-inch slices. Spoon about 1/4 cup relish over each portion, top with chopped pecans and serve.


bacon recipe courtesy of: EverydayHealth.com, 345 Hudson Street, 16th Floor, New York, New York 10014

1872. BALSAMIC ONION RELISH over BACON-WRAPPED FILET MIGNON

makes 8 servings


8 bacon wrapped filet mignon
1/2 teaspoon black peppercorn
1 teaspoon salt

Onion Relish
4 onions, medium, sliced thin
1 cup balsamic vinegar
1/2 cup sugar
1/2 cup vegetable oil
4 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper

In large pan, add onions, salt, and pepper and heat, stirring occasionally for 15 minutes. The onions should be very soft. Reduce heat to low and add sugar. Mix thoroughly and cook for 5 to 10 minutes. Stir in balsamic vinegar. Cook for 30 minutes or until relish becomes dark and has a syrup consistency.

Pre-heat grill to medium high heat. Generously baste each bacon wrapped Filet with vegetable oil & lightly coat with black peppercorn. Place on grill and sear each side for approximately 3 minutes. Remove the Filets from the grill and serve topped with onions.


bacon recipe courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130, May 29, 2007

1617. BACON, CHEESE and OLIVE FOCACCIA

serves two


4 rashers thin bacon, rind removed, halved crossways
1/3 cup tomato chutney or relish
100 grams mozzarella cheese, thinly sliced
2 pieces round focaccia bread
2 tablespoons pitted kalamata olives, sliced
small basil leaves, to serve
french fries or potato straws, to serve

Preheat grill on medium. Thread bacon onto skewers in a concertina fashion. Place onto grill tray. Grill for 3 minutes each side or until golden. Allow to cool slightly. Remove bacon from skewers.

Spread chutney and half the cheese evenly over focaccia. Top with bacon, olives and remaining cheese.

Place a baking tray under grill until hot. Place focaccia onto hot tray. Grill for 4 minutes or until cheese has melted. Top with basil. Season. Serve with fries.


bacon recipe courtesy of: Alison Adams, Super Food Ideas, November 2003 | Taste.com.au, Locked Bag 5030, Alexandria, NSW, 2015

1145. CHERRY BACON and DUCK TAMALES with SWEET CHERRY-ANCHO VEGETABLE RELISH

yields 12 servings


SWEET CHERRY ANCHO RELISH:
4½ dry ancho peppers
1½ lbs. frozen sweet cherries
3 cups carrots, diced
3 cups corn
3 bunches scallions
4½ tablespoons vegetable oil

DUCK MEAT AND SPICES:
4 quarts chicken stock
6 legs duck (2 lb. average)
2 lbs. cherry hardwood bacon
¼ cup corn oil
¼ cup rendered bacon fat (from the 2 lbs. bacon above)
3 tablespoons garlic powder
1½ tablespoons ground cumin
4 tablespoons dark chili powder
½ tablespoon ground black pepper
1 tablespoon table salt

MASA AND SPICES:
2 lb. bag corn masa
3 tablespoons sea salt
½ tablespoon ground cumin
3 tablespoons dark chili powder
3 tablespoons paprika
3 tablespoons garlic powder
2 cups corn oil
24 corn shucks (husks)
1 bunch fresh chives

For the relish: Slice open peppers, remove seeds and toast on griddle until you see light wisps of smoke. Place peppers in water and soak until they become fleshy (about 30 minutes). Remove and scrape the flesh from the skin with a spoon; reserve flesh and discard skin. Slack sweet cherries to room temperature and drain in a colander, reserving liquid. In sauté pan over medium high heat, cook carrots, corn and scallions in vegetable oil until fork tender. Add peppers and evenly combine. Add sweet cherries and half their liquid. Bring to boil and simmer until it thickens. Reserve to serve with tamales.

For the duck: Bring chicken stock to a boil and cook duck legs for 40-60 minutes. Allow legs to cook slightly; reserve stock for the masa. Cut bacon strips into 2-in. pieces and then render (not too crispy); reserve rendered bacon fat. Reserve 1 cup cooked bacon for garnish. Remove skin from duck legs and discard; pull off duck meat and shred it.

Mix ¼ cup corn oil, ¼ cup rendered bacon fat, and duck spices (garlic powder through table salt) in sauté pan and warm over low heat (do not cook). Pour warmed mixture over duck and remaining bacon in a medium bowl; toss until completely coated. Refrigerate duck mixture until ready to fill tamales.

For the masa: Bring reserved stock to warm temperature over low heat (do not boil). Place masa in a separate, large bowl and mix in masa spices (sea salt through garlic powder) until fully incorporated. Add 2 cups of corn oil and begin to slowly work in 2 qts. of stock, about 1 cup at a time, working mixture by hand to make the dough. (If mixture is too dry, continue to add broth 1 cup at a time until it is spreadable like thick peanut butter; if it is too thin, add more masa.)

Soak corn shucks in warm water for 1 hour or until soft. Carefully separate and pat shucks with paper towel. Fill each with ½ cup of masa mixture. Cover the bottom ⅔ of each shuck, leaving uncovered the top ⅓ and ½-in. along one side. Lay shucks out on sheet pan or cutting board as you go. Evenly cover the masa with about 2-3 Tbsps. of seasoned bacon and duck mixture. Starting on the side where the masa goes to the edge, roll the tamales all the way to the opposite side and fold the empty part over the top like an envelope, leaving tamales flap side folded under (you may flatten tamales, if desired, at this point).

Cook tamales fold-side down, packed horizontally in a steamer, maintaining about 3 cups of water for 45 to 90 minutes, or until the masa is just firm and not raw (do not allow water to boil away). When done, remove tamales and cool on sheet pan or serve immediately. Chill or freeze finished tamales in plastic wrap for later use (may be reheated in a steamer or microwave).

Blanch 1 bunch fresh chives, then use as ribbons for tying around each tamale. TO SERVE: Sprinkle each plate with reserved crushed bacon. Add 2 tamales and garnish with cherry ancho relish.


courtesy of: Jones Dairy Farm/National Sweet Cherry Growers Industry Foundation

1143. CHEESE, CORN and BACON BAGELS

serves four


125 grams cream cheese
2 tablespoons corn relish
2 teaspoons chives, chopped
4 bagels, split and toasted
1/4 whole lettuce
1 tablespoon tomato, thinly sliced
1 tablespoon onion, thinly sliced
1/4 teaspoon black peppercorns, cracked

Beat together cheese, corn relish and chopped chives. Spread liberally on each bagel. Top with lettuce, tomato, onion and black peppercorns.


courtesy of: Master Foods, Mars Foods Australia, Consumer Services, PO Box 397 Wyong, NSW 2259, Australia

942. BACON and PINTO BEAN RELISH

1/2-pound slab of bacon, finely diced
1 medium Spanish onion, finely diced
1/2 poblano chile, finely diced
2 cloves garlic, finely chopped
2 cans pinto beans, drained, rinsed and drained again
Salt and pepper

Heat a large sauté pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels. Add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through. Fold in the cooked bacon and transfer to a medium bowl.


courtesy of: WhiteTrashBBQ

885. BACON-WRAPPED SCALLOPS with PINEAPPLE RELISH

makes 4 servings
12 strips apple-wood smoked bacon
12 jumbo diver scallops
olive oil, as needed
1 cup barbecue sauce
pineapple relish, see note

Blanch bacon by plunging in boiling water for 2 to 3 minutes. Arrange on a baking sheet to cool. Wrap a slice of bacon around each scallop and secure with wooden pick. Arrange on baking sheet; lightly brush top of each scallop with oil. Broil until bacon is browned and scallops cooked, 3 to 4 minutes. Brush with sauce and glaze under broiler 1 minute. Serve with relish.

To make pineapple relish, combine diced flesh of 2 small pineapples with 1 each: finely diced red and green bell pepper, a small red onion, finely diced, 1/2 bunch minced cilantro, 2 oz. cider vinegar and 2 oz. canola oil. A minced hot chili may be added as desired.


courtesy of: Birch River Grill, Arlington Heights, Illinois

740. FRIED CATFISH SANDWICHES with BACON, LETTUCE, and TOMATO

serves 8


For the sauce
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons drained bottled capers, chopped fine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
a pinch of cayenne
1 tablespoon bottled cocktail sauce, or to taste

all-purpose flour seasoned with salt and pepper for dredging the fish
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne
cornmeal for dredging the fish
four 1/2-pound catfish fillets, halved crosswise
vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices of lean bacon, cooked

In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered.

Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a kettle heat 1 inch of the oil to 375°F. on a deep-fat thermometer, in it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain.

On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the top halves of the rolls.


courtesy of: Gourmet, May 1992

701. QUINOA and BACON GREASE CORNBREAD

serves 6

2 cups corn meal
1 cup quinoa meal
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 tablespoon honey or brown sugar
1 large egg; beaten
3 tablespoons bacon fat, melted
2 1/2 cup buttermilk

OPTIONAL:
4 oz Canned chopped green chilies
or jalapeno-tomato-relish

Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes).

Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish.

courtesy of: The Produce Company, Durham House, Durham House Street, London WC2N 6HG

616. BACON-WRAPPED CHIPOLATAS

makes 24

24 chipolata sausages
6 rashers rindless bacon
tomato relish, to serve

Place chipolatas in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain. Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick. Preheat a barbecue plate on high heat. Add chipolatas. Cook for 2 to 3 minutes each side or until golden and heated through. Remove toothpicks. Place on serving plates. Serve with tomato relish.


courtesy of: Dixie Elliott / Food Ideas, December 2005, p. 99

353. BACON-WRAPPED PORK with SPICY MANGO-BASIL RELISH

makes 4 servings


4 boneless pork chops, 1 1/2-inch thick
8 strips bacon
1/2 cup soy sauce
1/2 cup fresh lime juice
1-1/2 teaspoons cayenne pepper
2 to 3 cloves fresh garlic, minced

Spicy Mango-Basil Relish:
1 peeled, pitted and chopped mango
2 tablespoons fresh lime juice
2 tablespoons chopped fresh basil
1/4 teaspoon cayenne pepper

Bacon-Wrapped Pork: Wrap 2 strips of bacon around outside edge of each pork chop, securing in several places with toothpicks.

Mix together soy sauce, lime juice, cayenne pepper and garlic.

Reserve half of mixture for basting and place half in shallow baking dish. Add pork to dish and turn to coat both sides.

Cover and refrigerate at least 1 hour, turning pork occasionally.

(Marinate longer for more flavor.)

Remove from marinade, discard marinade and place pork on grill over medium coals.

Cook 12 to 16 minutes total, basting with reserved marinade several times, until pork registers 160 degrees F with instant-read thermometer.

Serve with large dollop of Spicy Mango-Basil Relish.

Spicy Mango-Basil Relish: In small bowl, stir together 1 peeled, pitted and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh basil and 1/4 teaspoon cayenne pepper.


courtesy of: The Northwest Herald, Crystal Lake, Illinois, April 13, 2006

34. BACON and DOUBLE CHEESBURGER LOAF

yields six servings


4 slices bacon
1 1/2 lb. lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp Cheddar cheese (about 4 oz.)
1 large sweet onion, such as Vidalia, chopped
2 tablespoons regular or low-fat mayonnaise
2 tablespoons India or other sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1 egg
1/4 cup ketchup

Preheat the oven to 350 degrees F. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it.

In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155 degrees. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.


courtesy of: Everybody Loves Meatloaf by Melanie Barnard (Harper Perennial Library)