2968. EGGPLANT with BACON MISO

makes four servings


1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced

Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.

Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.

Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.

bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013

2903. STIR-FRIED LOTUS ROOT with BACON and VEGETABLES

serves 4 as a vegetable side dish


1/4 cup cloud ears
1 large lotus root section (about 8 ounces)
2 ounces Chinese bacon
2 tablespoons chicken broth
1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut or vegetable oil
4 slices ginger, smashed
8 ounces snow peas, strings removed
1/2 cup thinly sliced carrots
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup finely shredded scallions

Put the cloud ears in a small bowl with enough cold water to cover for 30 minutes. When softened drain and discard the water. Remove the hard spots from the cloud ears, cut into bite-sized pieces, and set aside.

Trim the lotus root ends. Using a vegetable peeler, peel the lotus root, removing the rootlike strands, and rinse under cold water. Slice the lotus root lengthwise in half. Cut each half into 14-inch-thick slices to make about 2 cups. Rinse the lotus root again in case there is any mud lodged in it. Drain the slices in a colander and shake out any excess water.

Remove the hard rind and thick layer of fat attached to the Chinese bacon and discard. Cut the bacon crosswise into scant 1/4-inch-thick slices to make about 1/2 cup. In a small bowl combine the broth, rice wine, soy sauce. and sesame oil.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the ginger slices, and stir-fry 10 seconds or until the ginger is fragrant. Add the bacon and stir-fry 45 seconds or until it begins to release its fat. Add the lotus root and stir-fry 1 minute or until well combined. Add the snow peas, carrots, and cloud ears and stir-fry 1 minute or until well combined. Swirl the rice wine mixture into the wok, sprinkle on the salt and pepper, and stir-fry 1 to 2 minutes or until the lotus root and snow peas are crisp-tender. Stir in the shredded scallions.


bacon recipe courtesy of: The Global Gourmet^®, Forkmedia LLC, PO Box 2261, Wimberley, Texas 78676-2261; Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young, Simon & Schuster 2010

2617. FRESH YAKISOBA with BACON and VEGETABLES

serves 4-6 people


5-6 slices of bacon
1 tablespoon sesame oil
1 large onion, sliced
1-2 cloves of garlic, minced
2 carrots, sliced
2-3 green peppers, sliced (add color by using red & yellow)
3 scallions, finely sliced
Salt & Pepper
½ Chinese cabbage or 1 small cabbage head, shredded or torn
3 packages precooked soba noodles
Soy sauce
Mirin (sweet rice wine) (optional)

In a large skillet, at med-high heat cook bacon until brown but still soft. Remove chop into bite size pieces. Set aside. In the same pan (along with the cooked bacon oil) add 1 tsp sesame oil and
onions, sauté for 2-3 mins. Add garlic sauté together. Add carrots, onion, and green bell peppers in the skillet and stir-fry for a couple of minutes. Sauté some more, sprinkle salt & pepper. Toss and mix well. Add cabbage, then soba noodles continue to fold and mix together. Drizzle a little sesame oil, add 3-5 tablespoons of soy sauce, and 2 teaspoons mirin on top. Mix more. Add bacon pieces then taste until perfection. Add more soy sauce and other sauces and seasoning if needed. Serve hot with rice & chopsticks.


bacon recipe courtesy of: Jackie Allen, President & CEO, Allen International Inc. / International Learning Center, Iwakuni, Japan, June 2012

2452. MISO-GLAZED BACON and ASPARAGUS

yields 4 to 6 servings


1 bunch asparagus
7 strips smoked bacon, cut in 1/2
1/4 cup Shiro miso paste (white miso paste)
1/2 cup mirin rice wine
1 tablespoon lemon juice
pinch lemon zest
1 tablespoon sugar
bamboo toothpicks, soaked in water

Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.

Preheat grill to medium heat.

In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.


bacon recipe courtesy of: Tyler Florence, "Ultimate Teriyaki Chicken," Tyler's Ultimate, Food Network

2242. SZECHUAN SMOKY BACON CABBAGE

serves 4-6 as a side dish


1 tablespoon groundnut oil
1 medium red chilli, deseeded and finely chopped
1 teaspoon Szechuan peppercorns
5 smoked streaky bacon rashers, chopped into 1cm pieces
1 teaspoon Shaohsing rice wine
300g pointed cabbage, halved and shredded into 1cm pieces
1 tablespoon black rice vinegar
juice of 1 lemon
1 teaspoon chilli oil
pinch of salt

Heat a wok over a medium heat. Add the groundnut oil and stir-fry the chilli and peppercorns for a few seconds, then add the bacon and stir-fry for 2-3 minutes.

When the bacon browns, add the rice wine and cabbage and stir-fry for a further 3 minutes. Season with black rice vinegar, lemon juice, chilli oil and the salt and toss together well before serving.


bacon recipe courtesy of: Ching-He Huang, delicious magazine

2236. LO BO GAO: DAIKON RADISH CAKE with LA CHONG (CHINESE SAUSAGE) or BACON

1 large daikon radish, peeled & shredded (to make 6 cups)
6 cups water
2 La Chong, aka Chinese sausage, chopped or 4 slices/3 tablespoons chopped bacon
4 dried shiitake mushrooms
1 tablespoon dried shrimp
2 scallions, diced
1/4 cup cilantro, chopped
2 tablespoons dried shallots
1 teaspoon rice wine
1 tablespoon kosher salt
1/2 tablespoon sugar
1/4 teaspoon white pepper
1 3/4 cups rice flour
1 tablespoon vegetable oil

Chinese sweet hot mustard
Sriracha or sambal
Oyster sauce

Shred radish and place in medium pan with 6 cups of water. Bring to a boil; reduce heat to simmer and cook about 20-30 minutes until radish is tender. Strain radish and reserve cooking liquid.

Place shiitake mushrooms and dried shrimp in bowl and cover with hot tap water. Soak for at least 30 minutes.

Chop scallion, cilantro, bacon, softened mushrooms & dried shrimp. Set aside.

Heat 1 tbsp. vegetable oil in skillet over high heat. Add bacon & cook about 2 minutes until bacon is rendered and slightly browned.

Add diced mushrooms, chopped dried shrimp, cilantro, scallions, dried shallots, rice wine, kosher salt, sugar, & white pepper.

Lower heat to medium and add shredded daikon radish. Mix well and turn off heat.

In medium bowl, add 2 cups of rice flour and 1 1/4 cups of the reserved mushroom & dried shrimp soaking liquid (make sure you leave out the sediment/residual stuff at the bottom). If there's not enough liquid to measure 1 1/4 cups, add reserved daikon radish cooking liquid. Consistency of rice flour mixture should be like that of a medium-thin pancake batter.

Pour rice flour mix into daikon radish mixture. Pour into a 9" loaf pan.

Bring steamer up to a rolling boil over high heat. Place loaf pan in steamer, cover, reduce heat to medium and steam for about 1 hour. Remove radish cake pan from steamer and let cool to room temp.

Invert pan on chopping board to remove radish cake. Slice cake into 1/2" slices. Heat 1 tsp. of vegetable oil in skillet over high heat. Add radish cake slices and cook about 2-3 minutes per side until lightly browned (cover pan if necessary).

Serve with Chinese hot mustard, oyster sauce, or chili sauce (sweet chili sauce, sambal olek, or Sriracha).


bacon recipe courtesy of: The Grub Files: Cooking with Camissonia, Murrieta, California, October 3, 2010

1280. CHUNKY BACON and CUCUMBER SALAD

serves two


1 tablespoon groundnut oil
6 long dried chillies
2 teaspoon Sichuan peppercorns
1 whole star anise (optional)
3½oz smoked bacon, cut into 1cm/½in thick pieces
1 red chilli, de-seeded, finely chopped
1-2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons clear rice vinegar or cider vinegar
2 tablespoons toasted sesame oil
7oz cucumber, halved lengthways, de-seeded and sliced into 1cm/½in thick wedges
pinch sea salt
1-2 pinches dried chilli flakes
1 tablespoon lime juice
1 tablespoon chilli oil
1 small handful fresh coriander leaves, roughly chopped
dry-roasted peanuts (optional)

Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant. Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges. Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds. Season with sea salt, dried chilli flakes and lime juice, stirring well. Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.


courtesy of: Ching-He Huang, Chinese Food Made Easy, BBC Food

903. BRAISED ABALONE in OYSTER SAUCE with BACON and BROCCOLI

250 grams canned abalone
50 grams bacon
2 heads broccoli
½ cup cooking oil

Stock:
250 grams retained abalone juice
2 tablespoons Chinese wine
1 stock scallions
1 slice ginger
½ cup water

Seasoning:
25 grams oyster sauce
1 teaspoon rice wine
1/4 teaspoon salt
1 teaspoon sugar

1 teaspoon corn starch

Drain canned abalone and separate abalone juice. Cut abalone in to thin slices. Prepare stock. Add abalone in to stock for 15 minutes under low heat. Remove abalone and drain; retain stock and add 1 cup of water to stock. Cut bacon in to bits. Fry in cooking oil until crispy. Drain and set aside. Bring a pot of water to a boil, about 1 litter. Add 1 pinch of salt. Add broccoli to boiling water for about 60 seconds, cool and drain. Using a large bowl, arrange abalone on the sides of the bowl. Place broccoli green side down over the abalone until bowl is full and packed. Prepare seasoning by mixing all of them together, Heat wok and add seasoning and half cup of stock. Bring to a boil. Dilute corn starch with some stock and add to seasoning until thick. Place a large plate over the abalone-broccoli bowl face down. Turn them over so that the bowl will release its shape on to the place. Pour seasoning over the broccoli. Sprinkle bacon bits over the preparation as garnish.


courtesy of: Tasek.net (Recipe): the making of good food

660. APRICOT, SPINACH and BACON SALAD

makes 4 servings


1 can black beans,(15 oz), rinsed and drained
1/2 cup chopped dried apricots
1/2 cup chopped bell pepper
2 tablespoons sliced green onion
1 tablespoon chopped cilantro
1 clove garlic, minced
1/4 cup apricot nectar
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon grated gingerroot
4 cups fresh spinach
1 cup bacon, cooked and crumbled

In a large bowl, combine beans, apricots, bell pepper, green onion, cilantro and garlic. In a jar with tight-fitting lid, combine apricot nectar, olive oil, vinegar, soy sauce and gingerroot. Cover and shake well. Pour over bean mixture and toss to coat. Cover and refrigerate two to 24 hours. To serve: toss bean mixture with spinach and bacon.


courtesy of: Hormel Foods