3925. MAPLE BACON WRAPPED ANDOUILLE BITES

Serves: 30


1 lb andouille sausage
1 lb thin sliced maple flavored bacon
1 ½ cups dark brown sugar, packed
3 Tbs stone ground mustard
3 Tbs sherry vinegar, or any type of wine vinegar
¼ C maple syrup
2 tsp rice wine vinegar
2 tsp black pepper
Garnish: black cracked pepper, parsley or chives

Preheat oven to 375. Line baking sheet with aluminum foil and top with baking rack that has been lightly sprayed with non-stick spray (the Aluminum foil and spray are a MUST – this is a messy recipe).

Cut the Andouille sausage down the middle lengthwise. Then cut each half into 1 inch pieces. Cut the 1 lb of bacon into 3rds. Wrap one bacon around each piece of sausage and secure with a toothpick. Set these aside while you make the glaze.

In a small saucepan, combine all the other ingredients (except the garnish). Heat over low heat and stir constantly until sugar is dissolved. Keep sauced warmed on stove top. Set aside ¼ cup of the glaze for the final glaze application.

Brush each bacon wrapped sausage with the glaze and set on the baking sheet/rack. Bake for a total of 40 minutes, remove the pan from the oven every 15 minutes and baste with the glaze. On removing from the oven, use a spoon and drizzle a small amount of the glaze that you set aside onto each bacon wrapped sausage bite. (don’t use the basting brush you had already been using as it has probably touched the raw bacon you started out with and this application will not be going back in the oven). Serve immediately.


bacon recipe source: Wendi Spraker, Loaves and Dishes (@loavesanddishes), January 4, 2015

3875. HOMEMADE RAMEN with BACON and SOFT-BOILED EGGS

Yield: 2 servings


4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste (or more to taste)
Red pepper flakes, to taste (I used about ½ teaspoon)
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or to taste)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 package dried ramen noodles (discard the included seasoning packet)

Toppings:
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Chopped scallions
Sriracha hot sauce (optional)

Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).

To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.

Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside.

To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), August 26, 2014

3805. KALE TEMPURA with CANDIED BACON

1 bunch of kale

8 cups canola oil

tempura batter (recipe below or use a box mix)

1/2 cup fish sauce dressing (recipe below)

3 strips candied bacon, chopped (recipe below)

2 tablespoons chopped cilantro

2 tablespoons chopped mint

Tempura Batter

2 cups rice flour

1 egg

1 cup cold seltzer water

Dash of salt

Tempura Batter: Whisk all ingredients until they just come together.

Candied Bacon

3 strips thick cut bacon

2 tablespoons brown sugar

Candied Bacon: In a rimmed baking dish cover the strips of bacon with the brown sugar on both sides. Place in cold oven, then turn oven to 375°. Check bacon after 25 minutes, it should be done in about 25-35 minutes. The time will vary depending on the thickness of the bacon. Remove from oven and place on a parchment lined surface to cool.

Fish Sauce Dressing

1/2 cup fish sauce

1/4 cup water

2 tablespoons rice wine vinegar

6 tablespoons sugar

1 lime, juiced

1 garlic clove minced

1 Serrano chile minced (keep the seeds if you like things spicy)

Fish Sauce Dressing: Whisk all ingredients together. Stored in the fridge, this will keep for a couple of weeks.

Main recipe: Bring a pot of salted water to boil. Tear kale leaves off of the stems, and cut larger leaves in half. Boil kale in salted water for 1 minute. Strain into colander and spread out onto a sheet tray. When cool enough to handle squeeze out all of the water from the kale.

In a large bowl put fish sauce dressing, cilantro, mint, and bacon. 

Heat 8 cups of canola oil in a wide high-sided pot to 350º. Prepare your work area by having a shallow dish of dry tempura mix (about a cup) and your tempura batter in a bowl near the stove. Also have a dish with paper towel ready for your tempura pieces as they come out of the oil.

Dip the kale into the dry tempura, then dip into the tempura batter, place into the oil. It is important to try and separate the leaves as it goes in the oil to avoid clumping. Fry for a minute or two. Using a spider (or chop sticks) take kale out of oil and place into the large bowl. 

In a large serving bowl toss the kale with the fish sauce dressing, fresh herbs and bacon so all the ingredients coat it.

bacon recipe source: Mary McDonald, Pixels + Crumbs (@pixelsandcrumbs), August 5, 2014

3564. AVOCADO, BACON and MANGO SALAD with QUESO FRESCO DRESSING

serves 3-4

 

For salad:

1 head butter lettuce, or any soft lettuce like Boston Bibb

1 avocado, pitted, peeled & sliced

1 mango, peeled & sliced

4-5 strips bacon, cooked until crisp and chopped

queso fresco for garnish

For dressing:

½ cup olive oil

¼ cup rice wine vinegar

3 tablespoons mayonnaise

3 tablespoons queso fresco

salt to taste

Salad: Place lettuce in a large serving bowl. Top with avocado and mango. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.

 

Dressing: In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.

 

 

bacon recipe source: Dianna Muscari (@TheKitchenPrep), Honest Cooking, May 28, 2014

3559. BEER, BACON and STEAK SOBA BOWLS

serves four


3/4 cup rice wine vinegar
1 lime, sliced
3/4 cup water
1 tablespoon sea salt
1/4 cup sugar
1 large daikon, trimmed and cut into matchsticks (about 2 cups)
1 1/2 pounds petite filet or flat-iron steaks
12 ounces soba or whole wheat spaghetti
2 tablespoons high temperature/stir fry cooking oil
1/2 pound smoky black pepper bacon, cut into 1 1/2-inch pieces
2 bunches scallions, cut into 1-inch pieces on an angle
4 cloves garlic, thinly sliced
1 cup shelled edamame
2 tablespoons Worcestershire sauce
2 tablespoons tamari
1 can Sapporo beer
4 cups beef stock (32 ounces)
shiso cilantro leaves, coarsely chopped

Heat the vinegar, lime slices, water, salt and sugar in a saucepot over medium heat until at a low boil and sugar and salt dissolves. Pour the brine over the daikon and reserve.

Place the meat in the freezer for a few minutes to firm it up for stability when thinly slicing.

Bring a large pot of water to a boil to cook soba or spaghetti to al dente, according to the package directions.

Very thinly slice the beef against the grain.

Heat a large, round-bottom pot over high heat; add a little oil and brown and crisp the bacon. Remove to plate and spoon off all but 3 tablespoons fat. Add the beef in small batches to the hot drippings and stir fry it until brown and crispy at edges; remove to plate. Add the scallions to blister them, then add the garlic and edamame. Toss, then add the Worcestershire sauce and tamari; deglaze the pan with beer and reduce by half. Add the stock and simmer.

Divide the bacon, beef and noodles among bowls and top with soup. Garnish with the drained pickled daikon, shiso or cilantro leaves.

bacon recipe source: Rachael Ray, September 9, 2013

3311. BACON-LETTUCE-AVOCADO-SERRANO-TOMATO DOGS

serves 12-16


24 halved serrano peppers
1 small red onion, sliced
A small handful cilantro or parsley leaves
1 teaspoon coriander seed
1/2 cup rice wine or white wine vinegar
1 cup water
4 tablespoons sugar
2 teaspoons kosher or coarse sea salt
1 pound good-quality smoky, thick-cut bacon
3 avocados, sliced
2 limes
3 vine-ripe tomatoes, halved and sliced
Celery salt and pepper
12-16 hot dogs, pork or beef
12-16 hot dog rolls, brioche, potato or roll of choice
Shredded iceberg or romaine heart
Ketchup and mustard

Place the serrano peppers and onion in a small container with the cilantro or parsley leaves and coriander seed. Bring the vinegar, water, sugar and salt to a low boil in a small saucepan and pour over the top of the peppers. Cool and store several hours or overnight.

Pre-heat the oven to 375°F.

Arrange the bacon on a slotted broiler pan and bake to crisp, 20 minutes.

Dress the sliced avocado with lime juice. Dress the tomatoes with celery salt and pepper.

Par-boil the hot dogs fpr a few minutes in simmering water to heat through, then crisp up the casings on a grill or griddle. Toast the rolls.

Fill the rolls with sliced crisp bacon, lettuce, avocado, serrano peppers, tomatoes and dogs and top with drizzles of ketchup and mustard.


bacon recipe source: Rachael Ray.com, July 3, 2013

3194. BACON-WRAPPED RICE CAKES with a JALAPENO PONZU

6 cylinder-shaped rice cakes, cut in half 

1 tablespoon sesame oil 

6 slices bacon, cut in half 

1 cup soy sauce 

¼ cup seasoned rice wine vinegar

2 tablespoons mirin 

2 tablespoons granulated sugar 

2 oranges, juiced 

2 lemons, juiced 

2 limes, juiced 

2 cloves garlic

1 jalapeño, slit in half, with seeds 

3 jalapeño rings, for garnish 

1 tablespoon chopped chives, for garnish 

1 tablespoon roasted and salted sesame seeds, for garnish 

6 wooden skewers, soaked in cold water for 30 minutes 

 

Drain and drizzle the rice cakes with the sesame oil to prevent them from sticking. In a small stockpot, whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes. Drain in a cheesecloth or strainer and cool down in an ice bath. Place in a serving sauce dish and garnish with the jalapeño slices. Cover with plastic wrap and refrigerate until serving. To assemble the skewers, take 1 piece of bacon and slice it in half vertically right down the middle. Wrap one half around each rice cake. Spear with a skewer, and repeat with the second half of the bacon to make 2 rice cakes per skewer. Cook each skewer in a nonstick pan over medium-high heat for 4 to 5 minutes per side, or until the bacon is crispy and thoroughly cooked. Transfer the skewers to a serving platter. Garnish with the chives and sesame seeds. Serve immediately with the Jalapeño Ponzu on the side.

 

 

bacon recipe courtesy of: Seoultown Kitchen by Debbie Lee, Kyle Books, 2011; Kitchen Daily

2706. FRIED KALE with FISH SAUCE, MINT and BACON

serves four


1 bunch of kale
8 cups canola oil
tempura batter (recipe follows)
½ cup fish sauce dressing (recipe follows)
¼ cup chopped, cooked thick-cut bacon
2 tablespoons chopped cilantro
2 tablespoons chopped mint

Tempura Batter
2 cups rice flour
1 egg
1 cup cold seltzer water
Dash of salt

Whisk all ingredients until they just come together.

Fish Sauce Dressing
½ cup fish sauce
¼ cup water
2 tablespoons rice wine vinegar
6 tablespoons sugar
1 lime, juiced
1 garlic clove minced
1 Serrano chile
minced

Whisk all ingredients together.
Stored in the fridge, this will keep for a couple of weeks.

Bring a pot of salted water to boil.
Tear kale leaves off of the stems, and cut larger leaves in half.
Boil kale in salted water for 1 minute.
Strain into colander and spread out onto a sheet tray.
When cool enough to handle squeeze out all of the water from the kale.

Heat 8 cups of canola oil in a wide high-sided pot to 350º.
In a large bowl put fish sauce dressing, cilantro, mint, and bacon.
Dip the kale into the tempura and place into the oil.
It is important to try and separate the leaves as it goes in the oil to avoid clumping.
Fry for 30 seconds.
Using a spider,
take kale out of oil and place into the large bowl.
Toss the kale so all the ingredients coat it.
Place into individual bowls.


bacon recipe courtesy of: Johanna Ware, Smallwares, 4605 NE Fremont Street, Portland, Oregon | via Edible Manhattan, the edible blog, September 6, 2012

1963. BACON-WRAPPED SWEET and SOUR MEATBALLS

serves six


Meatballs
1 lb. ground pork
3 slices crustless white bread
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground pepper
10 slices bacon, cut in half
1 tablespoon vegetable oil for frying
Wooden toothpicks for securing bacon

Sweet & Sour Sauce
1 teaspoon vegetable oil for frying
1 – 8 1/4 oz. can pineapple chunks in heavy syrup, juice reserved
2 tablespoons cornstarch
1/2 cup brown sugar
Pinch salt
1/4 cup rice wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon fresh ginger
6 tablespoons ketchup
6 tablespoons reserved pineapple juice

For meatballs: Tear apart the bread into small pieces, soak in milk and mash well in small bowl. In medium bowl, mix the ground pork with salt, garlic powder and pepper, stirring with fork. Drain off the excess milk from the mashed bread and mix with the meat. Make meatballs 1″ in diameter. Wrap 1/2 slice of bacon around each meatball. Use half a toothpick for each meatball to secure the bacon to the meatballs. Heat oil in a large skillet over medium heat. Cook meatballs 20-22 minutes until bacon is slightly crisp, turning frequently. Drain on paper towels. Remove toothpicks.

For sauce: Heat oil in medium saucepan. Add the pineapple and cook over medium heat for 1 minute. Add all the remaining sauce ingredients to the pan and bring slowly to a boil stirring continuously until thickened. Allow to simmer 1 minute or until completely clear.

Arrange meatballs on serving platter. Pour sauce over the meatballs. Serve while warm.


bacon recipe courtesy of: Farmer John, 1 Hormel Place, Austin, Minnesota 55912 | Cooking on the Side, February 2, 2010

1926. GRILLED GREEN CHILE-STUFFED PEPPER STEAKS wrapped in BACON

yields four servings


4 bonelesss rib-eye steaks, filet mignon, or sirloin steaks, cut 1 to 2 inches thick
4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
4 strips uncooked bacon
2 tablespoons red peppercorns
2 tablespoons white peppercorns
2 tablespoons black peppercorns
2 tablespoons Caribbean habanero sauce
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder

Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.

Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.

To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.

Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.

Place the steaks on individual plates and serve.


bacon recipe courtesy of: Dave Dewitt, "New Mexico," BBQ with Bobby Flay, Food Network

1100. BLACK EYED PEA and BACON FRITTER APPETIZER with an ORANGE CHILI DIPPING SAUCE

serves 6


1 cup bacon, cooked crisp and crumbled
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup milk
1 1/2 cups canned black eyed peas, drained and roughly smashed with a potato masher
1/3 cup red bell pepper, finely diced
Kosher salt

For Dipping Sauce
1/2 cup orange marmalade
1 teaspoon chili sauce
1 teaspoon crushed red pepper flake
1 teaspoon rice wine vinegar
pinch of salt and pepper

In a large mixing bowl, add flour, baking powder and salt. Stir to combine. In a separate small bowl whisk the milk and eggs together. Add the egg mixture to the flour and stir to combine. Fold in the black eyed peas, bacon and red bell pepper. Heat oil in a Dutch oven to 325 degrees F. Using two teaspoons, carefully drop small, bite-sized portions of the pea mixture into the hot oil. Deep fry until crispy and golden brown. Drain on a paper towel-lined baking tray and sprinkle with kosher salt.

For Dipping Sauce: In a microwave safe bowl, mix all ingredients and microwave until warm.

Serving Suggestion: Serve warm with orange chili dipping sauce.


courtesy of: Paula Deen, Smithfield, Smithfield, Virginia

833. BIBB SALAD with PISTACHIOS, CHEVRE and BACON and POMEGRANATE VINAIGRETTE

yields 4 servings


2 heads Bibb lettuce, leaves separated, rinsed well and blotted dry
1 cup pomegranate vinaigrette (recipe follows)
¼ cup, crisp cooked bacon, crumbled
¼ cup pistachios, toasted
4 tablespoons Chevre or other mild goat cheese, crumbled
2 teaspoons cracked black pepper
2 tablespoons fresh pomegranate seeds

Toss lettuce with enough vinaigrette to coat leaves. Assemble on plate to resemble a head of lettuce and sprinkle with bacon, chevre, pistachios and pepper. Top with pomegranate seeds.


Pomegranate Vinaigrette

yields 1 cup

1 tablespoon shallots, minced
2 tablespoons pomegranate molasses
2 tablespoons pomegranate juice
1 tablespoon honey
¼ cup red wine vinegar
¾ cup canola oil
Kosher salt, to taste
white pepper, to taste

Combine first 5 ingredients in bowl and whisk to blend, drizzling in oil until vinaigrette emulsifies and turns slightly creamy and thick. Season to taste with salt and pepper.


courtesy of: Paul Constantine, Café Caprice, Austin, Texas, 900 W 10th Street, Austin, Texas 78703-4928, (512) 477-5576

771. BACON WRAPPED TUNA with WASABI CREAM SAUCE

serves 6


For Tuna:
1/2 pound bacon
3 pounds trimmed tuna loin
Kosher Salt

For Wasabi Cream Sauce:
2 tablespoons Wasabi Paste
One 1 1/2 inch piece peeled fresh ginger, minced
1 garlic clove, minced
4 green onions, thinly sliced
1 tablespoon Rice Wine Vinegar
1 teaspoon soy sauce
6 to 8 drops of sesame oil
1 cup heavy cream, chilled

Preheat Oven to 475 Degrees. Place bacon slices between two pieces of plastic wrap and pound with a mallet or a saute pan until thin. Refrigerate until ready to use. Pat the tuna loin dry and season lightly with salt. Remove top layer of plastic wrap from the bacon. Lay the tuna loin in the center of the bacon and use the plastic to help guide the bacon around the tuna. Remove the plastic and discard.

Place bacon wrapped tuna in a lightly oiled roasting pan and roast approximately 5 minutes per pound. Remove from the oven, and loosely cover the loin with foil.. Allow tuna to rest 10 minutes before slicing. Serve with Asian-Style rice and Wasabi Cream Sauce.

Wasabi Cream Sauce: Combine all ingredients and beat to stiff peaks.


courtesy of: Chef Jay Moore, AransaZu Restaurant, Live Oak Plaza, 2841 Hwy 35 North, Rockport, Texas, (361) 727-1105