3950. MOCHA LATTE BACON DANISH

8 servings


6 oz cream cheese, softened
1/4 cup powdered sugar
1 can refrigerated crescent dinner rolls
1 egg, beaten
6 slices bacon, chopped
1/2 cup chocolate flavored hazelnut spread
2 teaspoons instant espresso powder

Heat oven to 350°F. Line large cookie sheet with parchment paper. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth.

Remove dough from can; do not unroll. Cut into 8 slices. Place cut side down 2 inches apart on cookie sheet. Press each slice into 3-inch round. Press 1 1/2-inch-wide indentation in center of each round. Spoon 1 1/2 tablespoons cream cheese mixture into each indentation. Brush edges with beaten egg.

Bake 15 to 20 minutes or until golden brown. Cool 10 minutes.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 15 minutes, stirring frequently, until crisp. Drain well.

In small microwavable bowl, mix chocolate hazelnut spread and espresso powder. Microwave on High 30 seconds; stir. Drizzle over rolls. Sprinkle with bacon.

bacon recipe source: Marla Clark, Albuquerque, New Mexico, Bake-Off® Contest 46, 2013; Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

3942. BACON, EGG and CHEESE BRUNCH RING

8 servings


4 slices bacon, cut in half crosswise
1/3 cup plus 1 tablespoon milk
4 eggs, slightly beaten
Salt and pepper, if desired
1/4 cup chopped red bell pepper
1 can (8 oz) refrigerated crescent dinner rolls
1 cup shredded Mexican cheese blend (4 oz)
Chopped fresh cilantro, if desired
1 cup salsa, if desired

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.


bacon recipe source: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

3773. CHICKEN FAJITA SANDWICHES with GUACAMOLE and BACON

yields 4 sandwiches

2 tablespoons butter

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon chipotle pepper powder

2 chicken breasts, sliced into thin strips

1/2 bell pepper, sliced into thin strips

1/2 onion, sliced into thin strips

8 slices bacon, fried crisp

1/2 recipe guacamole

4 sandwich rolls

In a large skillet, heat the butter over medium heat. While the butter is melting, combine the spices in a small bowl and stir to mix. Place the onions and peppers in the hot skillet and stir to coat with the butter. Cook for 3 minutes over medium heat. Add the strips of chicken to the skillet. Sprinkle the seasoning mix over the chicken, onions, and peppers, and stir to coat. Continue cooking, stirring often, about 5 minutes, or until chicken is cooked through. Pile up some of the chicken, peppers, and onions evenly onto each split sandwich roll. Top with 2 slices of bacon and a big scoop of guacamole.

bacon recipe source: Karly Campbell, Buns In My Oven (@Buns_In_My_Oven), March 10, 2013

3729. BACON-CHILE RELLENOS

yields 16 servings

4 jalapeño chiles (about 3 inches long)

1/3 cup Boursin cheese with garlic and herbs

8 slices bacon, halved and cooked

1 can (8 oz) refrigerated crescent dinner rolls 

½ cup salsa, if desired

Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Bring all points of triangle to center of top; press lightly to seal. Place on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

bacon recipe courtesy of: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

3375. SMOKY PAPRIKA SOFT-SHELL CRAB SANDWICH with BACON and CHIPOTLE REMOULADE

makes two servings


2 soft-shell crabs cleaned, rinsed and pat dry
1 teaspoon smoky paprika
1 teaspoon garlic powder
1/4 cup flour
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1/2 lemon
4 slices fried thick cut smoked bacon
2 Portuguese rolls
4 slices tomato
4 romaine lettuce leaves
Salt & pepper

Chipotle Remoulade
1 chipotle pepper in adobo sauce
3 tablespoons mayonnaise
1 garlic clove
1 teaspoon fresh lemon juice
2 tablespoons cilantro leaves, stemmed

Season both sides of soft-shell crabs with a pinch of salt and pepper. Combine flour, paprika, garlic powder, pinch of salt in a bowl and fold. Place crabs one at a time in mixture to lightly dust. Use a skillet large enough to hold both crabs, placing skillet over medium high heat adding butter and oil allowing to melt, about 2 minutes. Place crabs in skillet with juice of 1/2 lemon and sauté on each side for 4-minutes per side only turning once (sauté longer if large crabs). To make chipotle remoulade combine all ingredients in a blender and puree until smooth (add more chipotle peppers and adobo sauce if you like it hot). Serve soft-shell crab on Portuguese roll or roll of choice with chipotle remoulade and two slices of bacon. Add lettuce and sliced tomato (optional)


bacon recipe source: Michael Van Horn (The Social Chef), September 13, 2013

3312. BREAKFAST TORTA with BACON, EGGS and CHIPOTLE GUACAMOLE

serves four


4 Mexican rolls (telera or bolillo)

1 (16-ounce) can refried pinto beans

1/2 pound thick-cut bacon 

8 eggs  

2 avocados 

1 tablespoon fresh juice from about 1 lime 

Handful fresh cilantro leaves, chopped 

1/2 white onion, chopped (about 1/2 cup) 

1 garlic clove, minced (about 1 teaspoon) 

1 chipotle chile en adobo  

2 ounces queso fresco, crumbled 

 

Preheat oven to 400°F. Wrap rolls in aluminum foil and place in the oven to warm.

 

Heat refried beans in a small saucepan over medium-low, stirring occasionally to keep from sticking on the bottom. Alternatively, heat in the microwave on medium heat, stirring every 30 seconds until hot. Taste and season with a pinch of salt if necessary.

 

Cook bacon in a large non-stick skillet over medium heat, flipping occasionally, until crisp. Remove slices with tongs and drain on paper towels. Add 1/2 tablespoon bacon fat to refried beans and stir well. Drain fat remaining fat into a bowl and set aside.

 

Crack 4 eggs into large bowl, season with a pinch of salt, and whisk until combined. Heat 1 tablespoon of reserved bacon fat in the now-empty skillet over medium heat until shimmering, then add the whisked eggs. Tilt the pan so eggs evenly coat the bottom, and cook until set and just starting to brown on the bottom, about 1 minute. Use a spatula to fold the eggs like an omelet, and continue cooking until lightly browned. Flip and brown on the other side. Transfer the cooked eggs to a plate. Repeat process with more bacon fat and remaining eggs. Cut both sheets of egg in half, to make four sheets.

 

Cut avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with the back back of a fork. Stir in lime juice, cilantro, onion, garlic, and chipotle. Season to taste with salt.

 

When warm, remove rolls from the oven and discard aluminum foil. Cut each in half horizontally, and use your fingers to remove some of the excess interior of the rolls. For the bottom halves, smear the cut-side with a few tablespoons of refried beans and add a sheet of egg and 2 slices of bacon. For the top halves, smear the cut-side with a few tablespoons of the guacamole and sprinkle queso fresco. Place the top halves on the bottom halves. Slice vertically crosswise and serve immediately.

 

 

bacon recipe source: Nick Kindelsperger (@nickdk), "Dinner Tonight," Serious Eats, March 17, 2014

3293. PULLED PORK CUBAN SANDWICHES with BACON

serves four


2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
one loaf Cuban bread or 4 hoagie rolls
yellow or Dijon mustard
mayonnaise, optional

8 ounces thinly sliced cooked ham

8 pieces cooked bacon

8 ounces pulled pork or roasted pork
8 ounces Swiss cheese

12 thin dill pickle slices

Heat a panini press or sandwich maker. In a small bowl, combine the melted butter with the olive oil.

Cut the loaf of bread into quarters and slice each quarter in half lengthwise, leaving one edge in tact. Lay the bread open like a book. Flip the bread over and using a pastry brush, coat each side of the bread with some of the butter/olive oil mixture.

Flip the bread over again and generously spread the insides with mustard and some mayonnaise, if using. Divide the ingredients evenly among the slices of bread and build your sandwiches in this order: ham, bacon, pork, cheese and pickles.

Bring the tops and bottoms together and press slightly to compact.

Place a sandwich on the press and lower the lid, pressing down. Cook each sandwich until the bread is toasted and the cheese is melted, about 5 minutes. Allow the sandwich to cool for 2 minutes before slicing in half to serve.


bacon recipe source: Cheryl Beverage Barnes, Picture Perfect Meals, September 27, 2012

3261. FRIED CHICKEN and BACON GRAVY SLIDERS

serves four


For the fried chicken:

2 boneless skinless chicken breasts
½ teaspoon ground black pepper
¼ teaspoon salt
¾ cup flour
4 tablespoons canola oil
2 teaspoons bacon bits

For the bacon gravy:
drippings from the fried chicken skillet
1 1/2 tablespoons flour
2 tablespoons butter
½ cup milk
½ cup water
3 dashes ground black pepper
3 dashes salt (or salt to taste)

For the slider:
4 pieces of fried chicken breast
bacon gravy
4 potato rolls (or slider, dinner rolls of your choice)

For the fried chicken: Cut the chicken breasts in half widthwise. Add the salt and pepper to each side of the chicken. Put the flour in a shallow bowl or large plate. Then put a piece of the chicken in the flour and generously coat all sides with the flour. Next, repeat with the rest of the pieces of chicken. Set the pieces of chicken on a plate for just a moment.

Heat a medium size skillet on medium heat. Add the canola oil. Then add the real bacon bits and spread them around in the skillet. When the bacon starts to fry, add the chicken to the skillet. Keep an eye on the side of the chicken that’s facing down and when it turns a light golden color, turn the chicken over. Then after the other side of the chicken turns a light golden color, turn the chicken to the other side again.

After that side turns a little bit darker, turn the chicken again. The idea is to not let the chicken cook or brown too fast. If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit. When all sides of the chicken are a light golden brown (about 7 minutes) turn off the heat, remove the chicken from the pan, set each piece on a rack or plate, and set aside.

For the bacon gravy: Over or close to the kitchen sink, very carefully tilt the skillet slightly and pour out just the oil into a mug, empty can, or heat tolerant bowl (when the oil cools, discard it in the trash). Pour out the oil so that just the yummy crunchies and bacon are left in the pan. Heat the skillet with the drippings on low to medium heat. Add the butter and flour, then stir until the mixture thickens up (about 2 minutes). Next add the milk, water, salt, and pepper, and stir. Continue stirring until the gravy is at the desired consistency (about 5 minutes).

For the sliders: Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up. Ladle some gravy over the roll. Then add a piece of the fried chicken, and ladle more gravy over the fried chicken. Add the top piece of the slider roll. Serve while warm.


bacon recipe source: Nancy, Coupon Clipping Cook, August 23, 2012

3162. HOME-GROUND BUFFALO BURGERS with BACON, CHEESE and FRESH THYME

serves 4 to 6


1 1/2 pounds buffalo, diced into 1-inch cubes
1/2 pound chuck, diced into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces Stilton, Gorgonzola, or your favorite blue cheese, crumbled
4 to 6 sesame-seed hamburger rolls, lightly toasted
1 1/2 cups shredded romaine lettuce
thinly sliced tomato
mayonnaise, for serving
ketchup, for serving
mustard, for serving

pickles, for serving

Place buffalo and chuck in a bowl. Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind meats and toss gently to combine.

Set a 10-inch saute pan over medium heat and add bacon. Cook, stirring occasionally, until bacon is crispy and most of the fat has rendered, 7 to 8 minutes. Add onion and continue to cook until softened, about 4 to 5 minutes. Add garlic and cook until fragrant, 1 minute. Add thyme and toss to combine. Remove pan from heat and pour over meat mixture; drizzle with Worcestershire and season with salt pepper. Toss gently but thoroughly to combine. Set aside to marinate for 1 hour.

Gently form meat mixture into either 4 large or 6 slightly smaller patties, being careful not to overwork. Refrigerate until chilled, about 1 hour.

Remove patties from refrigerator and set aside at room temperature for about an hour before grilling. Preheat a grill to medium and lightly oil the grates; place burgers on grill. Cook large patties for 7 to 8 minutes; smaller ones for 6 to 8 minutes. Flip; divide blue cheese evenly over top of each burger. Continue to cook another 7 to 8 minutes for large patties for medium to medium rare, 2 to 3 minutes longer for smaller patties, or until burgers are cooked to desired degree of doneness. Place burgers on bottom halves of buns. Dress with lettuce and tomatoes and add mayonnaise, ketchup, mustard, and pickles as desired.

bacon recipe courtesy of: Emeril Lagasse, "Hamburger 101," Emeril's Table

3104. BLT CHICKEN BURGERS

makes four servings 


1 pound ground chicken, preferably a mixture of 1/2 white and 1/2 dark meat  
1/2 cup shredded sharp cheddar cheese
1/3 cup grated parmesan cheese
1 teaspoon minced garlic  
1/2 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1/3 cup mayonnaise
1/4 cup finely chopped fresh basil 
1 tablespoon each fresh lemon juice and finely shredded lemon zest 
4 onion kaiser rolls, split 
8 strips bacon (about 8 oz.), cooked until crisp
1 large tomato, thinly sliced
4 leaves romaine lettuce

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.

In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.

Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.

Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.


bacon recipe courtesy of: Sunset Magazine, August 2008 

3020. BACON BANH MI

makes four sandwiches


1 large carrot, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
1 small daikon radish, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
3/4 cup plus 2 teaspoons sugar
Kosher salt
1/2 cup white vinegar
16 slices thick-cut bacon
4 Vietnamese baguettes or high-quality hero rolls
1 teaspoon Vietnamese or Thai fish sauce
1 teaspoon Maggi seasoning sauce
1 teaspoon soy sauce
4 tablespoons mayonnaise
1 cucumber, peeled, seeded, and cut lengthwise into 8 strips
1 jalapeño pepper, stemmed, seeded, and cut lengthwise into matchsticks
1 bunch fresh cilantro (about 16 sprigs) 
freshly ground black pepper

Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage the salt and sugar into the vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until the sugar is dissolved. Pour the vinegar mixture over the drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.)

Remove the foil from the baking sheet and discard it, then place the four baguettes on the now-empty baking sheet. Toast for 3 minutes until the exterior is crispy. Meanwhile, in a small bowl, combine the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining 2 teaspoons of sugar.

With a bread knife, slit the baguettes lengthwise, leaving a hinge to keep the two halves connected. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of the pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro. Drizzle with the fish sauce mixture and season with salt and pepper. Close the sandwiches and serve.


bacon recipe courtesy of: Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, by Ed Levine & Serious Eats, Clarkson Potter, 2011

2920. BACON and JAM MINI MONKEY BREADS

yields six rolls


4 tablespoons butter, divided and at room temperature

½ cup plum or apricot jam or marmalade

1 tablespoon light Karo syrup

¼ teaspoon ground ginger

2 tablespoons cream

12 frozen dough balls

½ cup chopped pecans or walnuts

4 slices cooked bacon, crumbled

 

Butter a 6 cup muffin tin with 2 tablespoons of butter. Place 2 frozen dough balls into each cup. Set aside.

 

In a small saucepan, melt remaining butter over medium heat. Add jam or marmalade, Karo syrup and ginger and cook for 3 minutes or until flavors are blended. Add cream and cook for an additional 1-2 minutes. Remove from heat and spoon evenly over dough balls. Top with chopped nuts and crumbled bacon.

 

Cover with plastic wrap and allow to rise at room temperature until doubled in height or for about 5 hours.

 

Bake at 350 degrees for 20 minutes. Cool and remove from pan and serve.

 

 

bacon recipe courtesy of: Heidi Larsen, Foodiecrush, October 25, 2012

2702. TURKEY CHILI, CHEDDAR and BACON BURGERS

makes four servings


8 slices applewood bacon
1 1/3 lb. ground turkey or ground turkey breast
1/2 small red bell pepper, chopped
3 scallions, chopped
2 teaspoons poultry seasoning
1 tablespoon chipotle chile powder or 1 tablespoon dark chili powder mixed with 1 teaspoon ground cumin
1 teaspoon salt, to taste
1 tablespoon vegetable oil (one turn of the pan)
4 thick deli slices cheddar cheese
4 crusty onion Kaiser rolls, split
4 leaves lettuce
1/2 cup barbecue sauce, any brand

Broil the bacon or cook it in the microwave until crisp. To cook in the microwave, place 4 slices bacon per row between paper towels and cook 4 minutes on high. To cook under broiler, place bacon on slotted pan and broil 6 inches from heat, 3 minutes on each side. Drain cooked bacon and reserve.

Mix ground turkey with bell peppers, scallions, poultry seasoning, chipotle chile powder, and salt, and form 4 big patties. Heat a non-stick skillet over medium-high heat and cook patties in vegetable oil until cooked through, 5 or 6 minutes on each side. Melt cheese over burgers the last minute they are in the pan by tenting the pan loosely with foil.

Place bun bottoms on plates and top each with lettuce, cheeseburger, and 2 slices bacon. Spread a few tablespoons barbecue sauce on each bun and set in place.


bacon recipe courtesy of: pp. Cooking Rocks! Rachael Ray 30-Minute Meals for Kids, by Rachael Ray. New York: Lake Isle Press, Inc., 2004, pp. 218-219

2318. MANGO CHICKEN SANDWICHES with SWISS and BACON

serves four


4 chicken breasts, boneless and skinless
salt and pepper
2 teaspoons canola oil
4 tomato slices
4 slices Swiss cheese
1/4 cup mango chutney
3 tablespoons mayonnaise
4 kaiser rolls, split and toasted
8 slices cooked bacon

Place chicken between two layers of plastic wrap and pound to 1/2-inch thickness with a rolling pin or meat pounder. Season with salt and pepper on both sides.

Heat oil in a large skillet over medium. Cook chicken in hot oil for about 10 minutes, flipping occasionally, until meat is no longer pink in the middle.

Place 1 slice of tomato and 1 slice of cheese on each chicken breast. Cook, covered, for about 3 minutes to melt the cheese and heat the tomato.

Whisk together the chutney and mayo. Spread mixture onto rolls, then stuff each sandwich with chicken, spinach, and bacon. Serve.


bacon recipe courtesy of: Chef Luigi, North Carolina | Man Tested Recipes

2237. PLUM and BACON CANAPES

yields four portions


2-3 bread rolls (preferably wholemeal)
16-20 slices lean bacon
16-20 prunes
paprika

Slice the rolls into pieces and place a prune wrapped in a thin slice of lean bacon on each. Arrange the canapés on a baking tray and bake at a high temperature.
Serve sprinkled with paprika.


bacon recipe courtesy of: Czech Specials, Regional Specialty: Central Moravia | Czech Tourism

1863. TYROLEAN BACON-DUMPLING SOUP

serves eight


1 1⁄2 cups warm milk
6 tablespoons chopped flat-leaf parsley
3 eggs
1 cup finely chopped speck (Tyrolean bacon, about 5 oz.)
3 stale white bread rolls (about 1⁄2 lb.), cut into 1⁄4" cubes
3 tablespoons butter
1 medium yellow onion, finely chopped
1⁄2 cup flour
salt
8 cups beef broth

Whisk together milk, 2 tbsp. of the parsley, and eggs in a large bowl. Add speck and bread; toss to combine. Let moisten for 30 minutes.

Heat butter in a skillet over medium heat. Add onions; cook until softened, 8–10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.

Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.

Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls. Ladle broth into bowls and garnish generously with remaining parsley.


bacon recipe courtesy of: Saveur, Issue #96

1821. SARDINE BLT with HERBS and LEMON

serves four


Parsley Chive Mayo
1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice

Sandwiches
8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted
4 crusty rolls, split and toasted in oven
about 2 cups lightly packed arugula
8 tomato slices

Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan.

Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels.

Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.


bacon recipe courtesy of: Sunset, September 2009

1689. PEAMEAL BACON SLIDERS

makes 24 sliders


1 small sweet or Vidalia onion
2 tablespoons salted butter
1/2 teaspoon each salt and pepper
1/2 cup sodium-reduced chicken broth
1/4 cup maple syrup
1/4 cup grainy mustard
2 tablespoons olive oil
2 lb peameal bacon, sliced 1/4-inch thick
24 mini-buns or small dinner rolls
24 gherkins, cornichons, small pickled peppers or cocktail onions

Cut onion into 1/4-inch thick rings. In skillet, melt butter over medium heat; cook onion and half each of the salt and pepper until softened, about 8 minutes. Add chicken broth; cook, stirring, until no liquid remains, 8 minutes. Set aside and keep warm. In large bowl, combine maple syrup, mustard, and remaining salt and pepper; set aside. In nonstick skillet, heat half of the oil over medium-high heat; cook bacon, in batches and adding more oil if necessary, turning once, until tender and golden, about 4 minutes. Cut each slice into 4 pieces. Add to maple mixture; toss to coat. Cut buns in half; broil, cut side up, on baking sheet until golden and toasted, about 1 minute. In saucepan, warm bacon mixture over medium heat, 1 to 3 minutes. Stack 4 pieces bacon on each base of bun; top with onions then top half of bun. Secure with gherkin-skewered toothpick.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living.com, # Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100 Toronto, Ontario M2N 6S7 Canada

1629. APPLE, BACON and GRUYERE SANDWICH

serves four


12 ounces thick-sliced bacon (preferably uncured, applewood-smoked)
4 ounces sliced Gruyère cheese
6 ounces sliced apples
1 ounce baby arugula or heirloom lettuce leaves
4 large rolls, such as francese or ciabatta

Cook the bacon in a large skillet over medium heat until it is crispy. Drain on paper towels. Split the rolls and toast lightly. Melt the cheese onto the top half of the rolls, if you like. Place a layer of arugula on the bottom of a roll. Top with one quarter of the bacon and apple slices. Cover with some of the cheese (if you didn't melt it) and top with the remaining half of the roll. Repeat with the remaining ingredients. Serve immediately.


bacon recipe courtesy of: Earthbound Organic, Earthbound Farm, 1721 San Juan Highway, San Juan Bautista, California 95045

1234. BACON-BIT BURGERS with SMOKED GOUDA and STEAK HOUSE-SMOTHERED ONIONS

makes 4 burgers


6 slices of smoked bacon, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus more for drizzling
2 yellow onions, 1/4 finely chopped and 1 3/4 thinly sliced
1 1/2 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon grill seasoning
4 crusty poppy seed or plain kaiser rolls, split
4 slices smoked Gouda cheese
1/4 cup steak sauce

Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of olive oil and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel–lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.

In a medium nonstick skillet, heat 2 tablespoons of the olive oil, 2 turns of the pan, over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.

While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of olive oil, 1 turn of the pan, to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.

Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.


courtesy of: Rachael Ray, Every Day with Rachael Ray, April-May 2006