3916. BACON and EGG BREAKFAST ENCHILADAS

Servings: 8


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes  
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups) 
Minced green onions
sour cream

Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.

In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.

In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.

Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions. 


bacon recipe source: Molly Yeh, Food & Wine, November 2014

3845. SMOKY CHICKEN TACOS with BACON

Yield: 10 tacos


3 slices bacon
1 1/2 - 2 pounds (680 g to 900 g) boneless and skinless chicken thighs (can substitute chicken breast)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper (add less/more based on how spicy you like your tacos)
1/4 cup chicken stock (substitute vegetable stock or water)
Juice of half a lime
Salt, to taste
10 Corn or flour tortillas, warmed
Optional taco toppings: onions, pickled red onions, cheese, sour cream or crema, avocado or guacamole, hot sauce, pickled jalapenos, lettuce or cabbage and cilantro

Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy. About 8 minutes.

Drain bacon on paper towels (save for later). Discard all but 2 tablespoons of bacon fat.

Season chicken on both sides with salt. Place chicken in skillet, in a single layer, and cook until a crust forms, about 5 minutes, Turn and cook until thighs are just cooked through, 5 to 6 minutes longer. Turn heat to low then transfer chicken to a cutting board and cut into small pieces.

Add chili powder, cumin, smoked paprika, coriander and garlic to the pan. Cook, while stirring, for 1 minute.

Place chicken back into the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.

Serve chicken next to warm tortillas and your favorite taco toppings. (Don’t forget to crumble the bacon from earlier and add to the tops of your tacos).




bacon recipe source: Joanne and Adam Gallagher, Inspired Taste (@inspiredtaste), September 23, 2013

3829. CITRUS PRAWN CEVICHE with BACON DUST

Makes: 6 as canapés or 4 as starters


200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish

Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.

To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs.


bacon recipe source: Illanique Van Aswegen, Crush Magazine (@crush_online), (Issue 47), 5th Floor Jaga House, 61 Wale Street, Cape Town, South Africa, 8001

3817. TORCHIETTE with BACON, BEER and CHEESE SAUCE

Serves: 4 to 6


2 tbsp white onion
1 clove garlic
1/4 red pepper
pinch fresh thyme
2 slices bacon
1 1/2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/4 cup milk
1/4 cup beer (can substitute with milk)
1/2 tsp smoked paprika
pinch cayenne pepper (optional)
kosher salt (to taste)
white pepper (to taste)
salt (1 tsp per L/qt of water)
400 g torchietti pasta (about 13 oz)
4 oz aged cheddar (2 cups)

Preparing Your Mise en Place: To start your mise en place, first bring a pot of cold water to a boil to cook the pasta.  Dice the onion and émincé the garlic. Finely dice the red pepper and roughly chop the thyme. Next, dice the bacon or cut it into lardons. Lastly, measure out the butter, flour, milk and beer, and gather the seasonings.

Making the Sauce | Mornay Sauce: Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired. Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme. Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so. While the sauce cooks, go ahead and cook the pasta. You now have a flavored variation of a classic béchamel sauce.

Cooking the Pasta: To cook the pasta, add the salt to the boiling water and stir. Then add the pasta and stir to prevent it from sticking together. Cook for about 10-12 minutes, or according to the instructions on the package. For this dish, the pasta should not be al dente, as you want a soft texture.
While the pasta cooks, grate the cheese and stir the sauce occasionally. Test the pasta and once it is just cooked through, reserve a bit of the cooking water (in case you need to thin the sauce out later).
Next, turn off the heat and add some cold water to the pot of pasta. This will slow the cooking process so you can finish the sauce.

Finishing the Cheese Sauce: To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.

Finishing the Dish: To finish the dish, drain the pasta and return it to the pot. Then pour the sauce over top and gently fold everything together. If the sauce seems a bit too thick, you can thin it out with a bit of the reserved pasta water. Taste for seasoning, serve immediately and enjoy.


bacon recipe source: Tony M (British Columbia), Rouxbe Cooking School

3806. CORN, BACON and SERRANO RAMEKINS

Servings: 12 ramekins


2 cups half and half

8 large eggs

24 ounces (4 1/2 cups) extra sweet frozen corn, defrosted (divided use)

Salt

1/2 teaspoon smoked paprika, plus more for garnish

6 strips thick sliced bacon

1 cup finely chopped white onion

2 garlic cloves, minced

3 to 4 fresh serrano chiles, finely diced (seeded if you wish)

Preheat the oven to 325 degrees. Place 12 6 ounce ramekins in a large roasting pan. Heat water for a water bath.

In a food processor or blender, add the half & half, eggs, 3 cups corn, 1 teaspoon salt, and paprika. Process until corn is finely chopped. Set aside.

Cook the bacon in a very large (12-inch) skillet over medium heat until crispy. Drain on paper towels. Once cool, crumble and divide between the ramekins.

Pour off all but 1 tablespoon bacon fat. Scoop in the onion and saute until golden brown. Add the garlic, serranos, and 1/2 teaspoon salt, saute for 1 minute until the garlic becomes aromatic. Scrape in the remaining 1 1/2 cups corn and continue cooking until mixture is hot. Evenly distribute the corn mixture between the ramekins. Pour the egg mixture over the top of the vegetables and stir to combine.

Set the roasting pan in the center of the oven and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 40 - 45 minutes or until the custard is just set in the middle. Sprinkle the tops with smoked paprika. Serve immediately or refrigerate and reheat later as described in the testing notes.

bacon recipe source: Rick Bayless/Frontera Restaurant (@Rick_Bayless)

3795. EGGS BENEDICT with JALAPENO BACON and SMOKED PAPRIKA HOLLANDAISE SAUCE

makes eight servings


For the Yuca Croquette

2 pounds yuca (cassava)

1 teaspoon salt

1 small onion, finely chopped

½ green bell pepper, finely chopped

3 cloves garlic, finely minced

2 sprigs cilantro, leaves only, chopped

1 cup fine bread crumbs or flour

For the Hollandaise Sauce

4 large egg yolks

2 tablespoons dry white wine

1 pinch salt

1 stick unsalted butter, melted

1½ tablespoons lemon juice

¼ teaspoon tabasco sauce

salt, to taste

1 teaspoon smoked paprika

For the Eggs Benedict

8 slices Applewood smoked bacon, halved crosswise

2 tablespoons distilled white vinegar

8 large eggs

Make the croquettes: Peel the yuca, cut them in half and boil with salt, until tender. Meanwhile, in a large skillet, heat oil and sauté onions, green pepper, and garlic. One the vegetables are cooked through and soft, add cilantro, and stir.

Rice the yuca or pulse it in the food processor and mix it with the bread crumbs. Make a 3” ball, then flatten it like a disc about a 1/2 inch thick. Deep fry until golden.

Make the hollandaise: In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt and smoked paprika. Keep the hollandaise sauce warm, whisking occasionally.

Make the eggs benedict: In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate.

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.

Arrange the fried yucca croquettes on plates and top with the bacon, poached eggs, and hollandaise sauce. Serve immediately.

bacon recipe source: Chef Kelvin Fernandez, The Latin Kitchen (@thelatinkitchen), 120 Broadway, 34th Floor, New York, NY 10271

3735. BEER, BACON and MAPLE SYRUP POUTINE

4 baker potatoes

olive oil
1 tbsp smoked paprika
1 tbsp garlic salt

4 strips of bacon chopped up
4 slices of peameal bacon chopped
1 tbsp butter
1 garlic clove minced
2 cups of stout beer
1 tbsp mustard
1 tbsp worcestershire sauce
1 tbsp maple syrup
salt

cheese curds
green onions

Start by slicing each potato lengthwise into four potato slabs. Then cut each slab into thin fries about a centimeter thick. Keep the fries fresh by storing them in a bowl of cold water. Before use, drain the fries and pat them dry. This is to ensure that the spices and oil stick.

Preheat the oven to 400 degrees F. Place all the fries in a bowl and sprinkle over the paprika, garlic salt and a couple glugs of olive oil. Roll the fries around and coat evenly. Spread out on two baking sheets making sure that each fry is in contact with the sheet, this will ensure they get crispy. Cook the fries for 50 minutes. Every 20 minutes rotate the trays and give the fries a flip. Hint: you’re going to need a thin spatula to get the fries up and off the baking sheet in order to flip them.

While the fries are cooking start on the gravy by frying up both types of bacon in an ungreased pan on medium high heat. Once crispy, pull out the bacon and let drain on a plate covered with a paper towel. Save the grease. For the gravy, add the butter to the bacon grease and let melt. Then spoon in the flour and stir until a paste forms. Throw in the garlic and stir until it becomes fragrant. Finally whisk in the beer, mustard, Worcestershire, maple syrup and a pinch of salt. Let thicken over a low heat.

To build the poutine, place all the fries on one baking sheet and layer in the cheese curds and bacon pieces. Then pour over the gravy and place back in the oven for 5 minutes or until the cheese is good and melted. Top with green onions and enjoy!

bacon recipe source: Julie Nolke, Feeling Peckish? March 6, 2015

3723. BACON-MOLASSES BREAKFAST SAUSAGE

makes 1 1/2 cups; serves 4 to 6


8 ounces ground pork
4 ounces bacon, finely chopped
1 teaspoon molasses
1 teaspoon smoked paprika (pimentón)
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon dried sage
1/4 teaspoon black pepper

Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined.

Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary.

Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side.

The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months.


bacon recipe source: Lisa Fain, The Homesick Texan's Family Table (Ten Speed Press, 2014); epicurious.com

3714. CHILI BACON JAM

makes two cups


600 grams (1 1/2 lb) good quality smoked rasher bacon
4 eschallots (brown shallots), thinly sliced
3 tablespoons packed light brown sugar
2 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon dried chilli flakes
1/2 teaspoon ground mustard powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 bay leaves
3/4 cup (6 fl oz) whisky (substitute with brandy, or just water if preferred)
2/3 cup (7 fl oz) strong brewed coffee
4 tablespoons apple cider vinegar
3 tablespoons maple syrup
sea salt
freshly ground black pepper

Cut your bacon rashers into one inch pieces, then fry them in a large pot with a splash of oil until the meat is crisped and the fat has rendered out. Remove with a slotted spoon, then drain on paper towels. Set aside.

Drain all but 2 tablespoons of bacon fat from the pot. Add in your shallots and garlic over medium heat, and cook until the shallots are translucent. Add in the spices, brown sugar, chosen alcohol (if using) and a pinch of salt, cook for 3-4 minutes before adding in your other liquid ingredients: vinegar, coffee and maple syrup. Bring to the boil, then allow the liquid to reduce slightly for about five minutes.

Add in your reserved bacon, then immediately reduce the heat to low. Simmer, covered, for 30 minutes before stirring and allowing the mixture to evaporate. Cook for a further 30 minutes, or until the mixture is darkened, syrupy and fragrant.

Once at the desired consistency, allow the mixture to cool. Skim any oil off the surface with a spoon, and discard it alongside the bay leaves.

Transfer your cooled mixture to the bowl of a food processor. Process until it reaches the consistency of a chunky jam; you should still be able to see crunchy, crisp little bits of bacon amongst the syrupy, boozy spiced shallots. Taste, and add extra salt or pepper as required.


bacon recipe source: Laura's Mess, August 12, 2012

3711. CARROT SOUP with SMOKED PAPRIKA and BACON CRUMBLES

6 slices bacon, sliced into bite-sized pieces
1 1/2 pounds carrots, peeled and sliced to 1/2-inch rounds
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 to 7 cups chicken or vegetable broth, homemade preferred
2 tablespoons heavy cream

1 teaspoon smoked paprika

In a large pot or dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside until needed.

To the pot, add the carrots, shallots, garlic, salt, and pepper to the bacon drippings. Stir and saute on medium heat until the shallots are soft and translucent. Add 3 cups of chicken broth and bring to a boil. Return heat to medium and simmer until the carrots can be easily pierced with a fork, about 8 to 10 minutes.

Working in two batches, pour the carrots and broth into a blender. Puree until completely smooth, adding additional broth if needed. Return the puree back to the pot.

To the puree, add remaining broth until a silky smooth soup consistency is reached. Add cream and paprika and stir. Simmer over medium-low heat for 5 minutes until heated through and flavors blend. Taste and add salt or pepper if needed.

Pour into serving bowls, and garnish with bacon crumbles and a sprinkle of paprika. Serve.

bacon recipe source: Meredith Steele, in sock monkey slippers (@SMonkeySlippers), September 11, 2013

3630. BACON BOURBON BBQ CHICKEN KEBABS

16 oz barbecue sauce
¼ cup bourbon
2 lbs boneless skinless chicken thighs, cut into 1" pieces
2 teaspoons kosher salt
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons paprika
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices raw bacon, cut into small pieces

Light the grill and heat to medium-high. In a small bowl, combine the BBQ sauce and bourbon. Mix well. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth. Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they're wooden). Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side. Serve with the remaining BBQ sauce.


bacon recipe source: Morgan Eisenberg, Host the Toast (@HostTheToast), May 19, 2014

3620. SWEET CORN and BACON EMPANADAS

yields 16 empanadas 


2 large chile peppers (of desired heat)

3 strips bacon
2 cups frozen yellow sweet corn
1½ cups shredded cheddar cheese
½ cup chopped scallions
1 package pie dough (two 15-oz. sheets)
1 egg yolk
1 tablespoon water
Pinch of smoked paprika

Roast the chile peppers by holding them over an open flame until the skin is completely charred. (Alternate method: Preheat the oven to 400ºF and roast the peppers on a baking sheet for 20 minutes, flipping them over once while roasting).

Place the roasted chiles in a bowl and cover with plastic wrap. Sweat the peppers for 10 minutes.

Peel the chiles then slice them in half, scraping out the seeds and removing the stem.

Dice the chiles and place them in a bowl.

Cook the bacon in a skillet over medium heat until crispy. Remove the cooked bacon and reserve 1 tablespoon of the grease.

Chop the cooked bacon and add it to the bowl with the diced chilies.

Add the corn, along with the reserved bacon grease, into the pan and saute for 8-10 minutes until it begins to brown slightly.

Add the diced chiles, chopped bacon, shredded cheddar cheese and chopped scallions into the pan with the corn. Toss to combine.

Refrigerate the corn mixture until it has completely cooled.

Preheat the oven to 400ºF.

Unroll one sheet of the pie dough onto a lightly floured work surface. Use a cookie cutter (or trace around a large drinking glass) to cut out 3½" circles.

Arrange the dough circles on a baking sheet lined with parchment paper.

Add 1 tablespoon of the corn filling in the center of each dough round then fold the rounds in half.

Use a fork to crimp the edges and seal the empanada closed.

Beat the egg yolk with the water. Brush the tops of the empanadas with the egg wash then sprinkle with a pinch of smoked paprika.

Bake until golden, about 15-18 minutes.


bacon recipe source: Kelly Senyei, Just a Taste (@justataste), September 9, 2009

3553. BULGARIAN CAST IRON CHICKEN with BACON and SAUERKRAUT

makes four servings


½ pound slab bacon, diced
1 whole (3-4 pound) chicken, quarter
salt
freshly ground black pepper
1 large or 2 small onions, chopped
vegetable oil, if necessary
2 small sprigs thyme
1 bay leaf
1 teaspoon crushed red pepper flakes
1 teaspoon sweet smoked paprika
1 pound sauerkraut
½ cup chicken stock or water

Preheat the oven to 350°F. Render the fat from the bacon in a large cast-iron skillet or ovenproof pan set over medium heat. Remove the bacon and set aside. Season the chicken with salt and pepper to taste on all sides, and brown in the bacon fat. Transfer to a plate. Brown the onions in bacon fat, adding a bit of oil if necessary. Add the thyme, bay leaf, red pepper flakes, and paprika, and sauté briefly. Return the bacon to the pan and stir to mix in. Add the sauerkraut to the pan and stir to mix. Arrange the chicken pieces around the top of the pan on top of the sauerkraut and add the stock. Transfer the pan to the oven and roast the chicken, uncovered, for about 40 minutes, checking the chicken pieces for doneness after 30 minutes. (If the pan begins to dry out, add a bit more stock.) The chicken is cooked when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Serve the chicken immediately with plenty of sauerkraut and pan juices.


bacon recipe source: Edible Brooklyn: The Cookbook, compiled by Rachel Wharton (Sterling Epicure, 2011); on Cooking by the Book (@CBTBINC), May 17, 2012

3550. COCOA-RUBBED STEAK with BACON-WHISKEY GRAVY

yields six servings


For the steak:

1 tablespoon unsweetened cocoa powder
2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon packed light brown sugar
1/4 teaspoon cayenne pepper
Kosher salt
3 1 -pound New York strip steaks (about 1 1/2 inches thick)
1 tablespoon unsalted butter
 

For the gravy:
4 strips bacon, diced
1 leek (white and light green parts only), finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups low-sodium chicken broth
2 bay leaves
1/2 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper

Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.

Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.

Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.

Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

bacon recipe source: Food Network Kitchen, Food Network Magazine 

3436. MAHI MAHI with BACON-TOMATO BUTTER

serves four


2 cups water
1 tablespoon fine sea salt
2 teaspoons sugar
4 (6-oz.) mahi mahi fillets, skin on
cooking spray
salt
2 slices center-cut bacon, finely chopped
1 garlic clove, thinly sliced
½ teaspoon hot smoked paprika
2 plum tomatoes, seeded and diced
2 tablespoons butter

Combine the water, salt, and sugar in a shallow dish, stirring until the salt and sugar dissolve. Add the fish and let stand 20 minutes. Drain and pat dry with a paper towel.

Heat grill pan to medium heat. Season the fish evenly with a little bit of salt and light coat both the pan and the fish with cooking spray (it will stick like crazy otherwise). Place fish, skin side down, on the pan and grill for 2 minutes or until grill lines show up. Turn the fish over and reduce the heat to medium-low and cook for about 12 minutes or until done.

Heat a small skillet over medium heat and add the bacon. Cook for 5 minutes or until bacon is almost crisp, stirring occasionally. Drain a bit of the grease from the pan. Add the garlic and cook for about 2 minutes, stirring often. Add paprika and cook for 20 seconds, stirring constantly. Add tomatoes and cook for 3 minutes. Stir in the butter until it is melted and remove from heat. Serve on top of mahi mahi fillets.


bacon recipe source: Laura, PheNOMenal Phoods

3423. BACON BEER BEEF and IRISH POTATOES

serves four


Bacon Beer Beef: 
4 strips thick cut bacon 
2 tablespoons olive oil 
1.5 lbs beef chuck, cut into cubes 
salt and pepper, to taste 
1 medium yellow onion, thinly sliced 
2 tablespoons all purpose flour 
½ teaspoon smoked paprika 
12 ounces stout beer 
2 cups beef broth (or stock)

Irish Potatoes: 
2 lbs russet potatoes, peeled and chopped 
6 tablespoons unsalted butter 
2 cups cabbage (or kale), chopped 
½ cup green onions, chopped 
1 cup whole milk 
salt and pepper, to taste

In a Dutch oven over medium heat, cook the bacon. Remove the bacon from the pot. Chop and set aside. Pour off bacon grease until about 2 tablespoons of bacon grease remain in the pot. Add 2 tablespoons of olive oil to the pot. Sprinkle the beef cubes with salt and pepper. Add to the pot, sear on all sides until browned, and remove from pot (beef will not be cooked through). Add the onions. Cook until lightly caramelized, about ten minutes. Sprinkle with flour, stir until flour has turned brown, about 1 minute. Add the stout and stir, scraping to deglaze the pan. Pour in the broth. Add the beef cubes and bacon back into the pot. Add the lid at a slight vent and reduce heat to maintain a low simmer. Allow to simmer until beef is fork tender, 1 ½ to 2 hours. While the beef is cooking, make the potatoes: Add the potatoes to a pot of salted water, bring to a boil and allow to cook until potatoes are fork tender. Drain, remove potatoes from the pot and return the empty pot to heat. Melt the butter in the pot. Add the cabbage (or kale) and cook until wilted, about 2 minutes. Stir in the green onions. Remove from heat, and add in the milk and the potatoes. Mash and stir until well combined. Add salt and pepper to taste.


bacon recipe source: Jackie Todd (@TheBeeroness), Parade, March 11, 2014

3392. CHAR-GRILLED LOUISIANA OYSTERS with BACON-ANCHOVY BUTTER

serves 12


72 Louisiana oysters
1 3/4 lb unsalted butter, divided
1½ cups bacon, applewood smoked, thick cut, small dice
2 tablespoons anchovy fillets, oil marinated, mashed to paste
6 tablespoons garlic, minced
3/4 cup bourbon
2 tablespoons Tabasco® brand pepper sauce
9 tablespoons lemon juice, divided
2¼ cups panko breadcrumbs
3/4 cup parmesan
3 tablespoons smoked paprika

Prepare and light charcoal grill or preheat gas grill.

Combine 1½ lb. butter, bacon, anchovy fillets, garlic, bourbon, Tabasco and 6 tablespoons lemon juice in medium saucepan. Bring to simmer and cook slowly for 30 minutes. Remove from heat and reserve.

Clean outside of Louisiana oysters to remove any loose debris. Shuck oysters. Strain oyster liquid into container and add shucked oysters. Reserve bottom half of shell and discard top half.

Melt remaining ¼ butter in sauté pan. Add breadcrumbs and cook while stirring constantly until slightly browned. Remove from heat and reserve.

Place bottom half of shells on grill. Add small amount of bacon-anchovy butter sauce to each shell. Allow shells and sauce to heat up. Spoon 1 oyster into each shell and top with more sauce and a little oyster liquid. Cook until edges of oyster begin to curl up. Sprinkle with breadcrumbs, Parmesan and smoked paprika. Continue to cook until breadcrumbs brown slightly and oysters are cooked, but not overcooked.

To finish, drizzle each oyster with some of the remaining 3 tablespoons fresh lemon juice.


bacon recipe source: Louisiana Seafood, 1051 North Third Street, 3rd Floor, Baton Rouge, LA 70802

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

3333. SMOKY RED PEPPER SOUP with MAPLE CANDIED BACON

Smoky Red Pepper Soup
3 tablespoons olive oil
6 large red bell peppers, chopped
3 medium carrots, chopped
1 large sweet onion, diced
3 garlic cloves, minced
3 tablespoons tomato paste
2 tablespoons finely grated fresh ginger
3 teaspoons smoked paprika
1 teaspoon ground coriander
5 cups chicken or vegetable broth
2 bay leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat olive oil in large soup pot over medium high heat. Add bell peppers, carrots, and onions and cook 12 to 15 minutes or until onion is golden, stirring frequently. Add garlic, tomato paste, ginger, paprika, and coriander and cook for 2-3 minutes. Add broth and bay leaves; bring to a boil. Reduce heat to medium-low, and simmer, 25 minutes or until vegetables are tender. Discard bay leaves. Transfer soup in two batches to a blender, blending until smooth and returning to soup pot.  Add salt and pepper. Cook over medium heat 10 minutes or until thoroughly heated. Serve topped with maple candied bacon (recipe below).

Maple Candied Bacon
1/2 pound sliced nitrate free bacon (7-8 slices)
1/2 cup maple syrup

Preheat oven to 400′F. Place bacon a baking sheet. I use an ugly one that I don’t mind staining. Covering the baking sheet with foil isn’t a good idea because the candied bacon sticks to pretty much everything. You can also use a pyrex baking dish, but it’s just as hard to clean. Place bacon in the oven and bake for 15 minutes. Remove from oven and pour off the grease.Turn oven temperature down to 350′F. Pour maple syrup over bacon slices. Return to oven and bake for 20-25 more minutes, until syrup is thick and well, candy-like. Flip the bacon slices several times during this time. Remove from oven and place bacon slices on a plate to harden. Serve in strips, or crumble into the soup.


bacon recipe source: Elizabeth, three beans on a string, April 1, 2014

3222. BBQ BACON CHICKEN BURGER

yields four burgers

 

 

1 lb. ground chicken breast

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

1/4 cup barbecue sauce

6 slices cooked bacon

4 hamburger buns

1 onion, sliced

barbecue sauce for topping

Swiss cheese for topping

 

In a large bowl, combine chicken, BBQ sauce, paprika, onion powder, garlic salt, pepper. Mix and form 4 patties. Preheat your grill cook the burgers until fully cooked through. While burgers are cooking, fry up some bacon slices in a medium skillet. Once the bacon is cooked remove from pan and drain on paper towels. Reserve 1 tablespoon of bacon grease and cook your onions. Add a pinch of salt and saute until caramelized, about 10 minutes. Before you remove your burgers toast your buns on the grill. While buns are toasting top burgers with Swiss cheese. Allow it to melt then remove from grill and top it with caramelized onions, BBQ sauce, bacon and fresh romaine.

 

 

bacon recipe courtesy of: Natasha, That's So Yummy, June 18, 2013