3996. DIRTY CHAYOTE and RICE SOUP with BACON

Serves: 4


1T toasted sesame oil

2 small-medium chayote squash, peeled and cubed (about 1″)

1/4 lb good bacon, diced

1 medium onion, diced

4 cups chicken stock

1 bay leaf

1/2 cup uncooked quick-cook brown basmati rice

sea salt, to taste

Add sesame oil and bacon to a cold Dutch oven or soup pot and heat on a medium high flame until bacon is rendered and crispy, stirring occasionally, about 5 minutes. Add onion and chayote and sweat veggies until onions become translucent, 5-7 mins, scraping up bacony bits from the pan as you go. Add stock, bay leaf and uncooked rice. Bring to a rolling boil; then cover, reduce heat to low and simmer for 30-35 mins or until chayote is very tender. Add salt to taste, if necessary.

bacon recipe source: Emily Stoffel, The Pig + Quill (@thepigandquill), December 20, 2012

3927. MINESTRONE SOUP with BUTTERNUT SQUASH, KALE and WHITE BEANS

Yield: Serves 6-8


4 ounces bacon, ½-inch-diced (4-5 slices)
1 tablespoon extra virgin olive oil, plus extra for toasting the bread and serving
3 cups (½-inch) diced peeled butternut squash (about 1 pound)
2 cups (½-inch) diced carrots (4 carrots)
2 cups (½-inch) diced celery (3 stalks)
1 and 1/2 cups chopped yellow onion (about 1 medium)
1 and ½ tablespoons minced garlic (4 cloves)
1 pound kale, stems removed and leaves coarsely chopped
26 ounces canned chopped tomatoes
6 to 8 cups chicken stock
1 bay leaf
1 and 1/2 teaspoons kosher salt, plus additional as needed (depending upon the saltiness of the stock)
1 and 1/2 teaspoons black pepper
1 teaspoon dried thyme
2 cups cooked whole wheat small pasta, such as elbow (about 1 cup dry)
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving
Baguette, cut into 1/2 inch thick diagonal slices

In a large, heavy pot or Dutch oven over medium low, cook bacon, stirring occasionally, until lightly browned, about 6 minutes. Remove from pan and place in between two paper towels set atop a dinner plate. Blot lightly and set aside. Drain most of the excess fat from the Dutch oven. Add 1 tablespoon olive oil, squash, onion, carrots, celery, and garlic. Sauté over medium heat, until the vegetables begin to soften, about 8-10 minutes. Add the kale in batches as it fits in the pot, stirring so that it cooks down. Once kale has lightly wilted, add the tomatoes, 6 cups chicken stock, bay leaf, salt, pepper, and thyme. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the vegetables are tender.

Meanwhile, cook the pasta according to directions. Drain and set aside.

Once soup has simmered and the vegetables are soft, discard the bay leaf. Add the beans, cooked pasta, and reserved bacon and heat through. The soup should be fairly thick, but add additional chicken stock as needed. Serve hot drizzled with olive oil and topped with Parmesan cheese.

To toast baguette: Place rack in upper third of oven and preheat to 425 degrees F. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Cook until golden and toasted, about 6 minutes. Serve warm with soup.


bacon recipe source: Erin Clarke, Well Plated (@WellPlated), October 17, 2013

3818. BUCATINI with BACON, KALE and WINTER SQUASH

Servings: 4


For the fried sage (optional):
1/4 cup (2 fl. oz./60 ml) olive oil
8 to 10 fresh sage leaves


1 butternut, kabocha or calabaza squash, peeled, seeded and sliced into 1-inch (2.5-cm) pieces
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
12 oz. (375 g) bucatini
3 oz. (90 g) bacon, diced
1 large shallot, sliced into 1/8-inch (3-mm) rings
1 bunch Tuscan kale, stemmed and leaves cut crosswise into 1/4-inch (3-mm) ribbons
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
3 garlic cloves, minced
1/4 cup (2 fl. oz./60 ml) white wine
2 fresh sage leaves
1 Tbs. heavy cream
2 Tbs. pine nuts, toasted
Grated Parmigiano-Reggiano cheese for serving

To fry the sage leaves, in a small fry pan over medium heat, warm the olive oil until shimmering. Carefully drop the sage leaves, a few at a time, into the oil. They will sizzle and crisp very quickly, in 15 to 30 seconds. Using a fork or small skimmer, transfer the fried sage leaves to a paper towel–lined plate.



On a baking sheet, toss the squash with the olive oil, 2 tsp. salt and a few grinds of black pepper. Spread the squash in a single layer and roast until tender, about 25 minutes.



While the squash is roasting, bring a large pot three-fourths full of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain the pasta.



While the pasta is cooking, in a sauté pan large enough to accommodate the pasta and squash later, cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the bacon fat in the pan. Reduce the heat to medium-low, add the shallot to the pan and cook until translucent and tender, about 5 minutes. Increase the heat to medium, add the kale, 1/2 tsp. salt and 2 Tbs. water. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Season to taste with salt and pepper and transfer to a bowl.



In the same pan, warm the butter until melted. Add the garlic, 1/2 tsp. salt and a few grinds of pepper, and cook until the garlic is fragrant, about 1 minute. Add the wine and fresh sage leaves to the pan. Reduce the heat to medium-low and cook until the liquid is slightly thickened, 2 to 4 minutes. Remove the sage leaves from the pan and discard. Stir in the cream and season to taste with salt and pepper. Add the squash, bacon, kale mixture and cooked pasta to the pan and toss until well combined, warming the mixture over medium heat if the vegetables are no longer warm.



Transfer the pasta to a serving dish and garnish with the fried sage and pine nuts. Serve immediately, passing the cheese at the table.


bacon recipe source: Williams-Sonoma Test Kitchen, Williams-Sonoma (@WilliamsSonoma)

3775. BUTTERNUT with BACON, TOMATILLO and CHIPOTLE (CALABAZA ENCHIPOTLADA)

Servings: 2 to 3 as a main course, 4 to 6 as a salad

3 garlic cloves, unpeeled

4 medium (about 8 ounces) tomatillos, husked, rinsed and cut in half across the equator

1 to 2 canned chipotle chiles en adobo

½ of a small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 3 cups of chunks)

2 to 4 ounces (2 to 4 thick strips) bacon, cut crosswise into 1/2-inch pieces

Salt

About 1 tablespoon grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan

Set a large (10-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.

In a blender, combine the garlic, tomatillos, chipotles and 1 cup water. Blend to a coarse puree.

Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 minutes. Meanwhile, in a large (10-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 15 minutes. Taste and season with salt (it will need only about ¼ teaspoon because of the bacon’s saltiness). Scrape into a serving bowl and finish with a generous sprinkling of the queso.

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

3633. CASSOULET with SQUASH, BACON, KALE and SAUSAGE

serves 6-8


16 oz dried white beans
1 lbs pork sausage, in links, casing split
1/4 lb slab bacon, roughly chopped
2 lbs butternut squash, peeled and roughly chopped
3 stalks celery, chopped
2 small onion, chopped
1 bunch laciato kale, deveined and chopped
4 cloves garlic
1/2 cup dry white wine
1 quart chicken stock
2 cups panko breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons fresh sage
2 tablespoons rosemary
1 tablespoon herbs de Provence
salt and pepper

To prepare dried beans, rinse and sort, making sure to remove any dried or shriveled beans. In a large pot, fill with beans and cover with 3 inches of water. Bring to a boil and cook 2 minutes, uncovered. Remove from heat, cover, and set aside 1 hour. Drain and reserve for recipe.

Preheat oven to 350°. In a 4 quart dutch oven over medium high heat, warm 1 tablespoons olive oil. When oil is shimmering, cook bacon and sausage until sausage is browned and bacon has crisped, about 5 minutes. Remove from dutch oven and set aside. Add onion, celery, and garlic, cooking until onion is translucent, about 5 minutes.

Deglaze dutch oven with white wine, scraping to remove brown bits. add squash, kale, beans, bacon, and sausage. Pour in chicken stock, add rosemary, herbs de Provence and a generous serving of salt and pepper. Stir to combine, cover and bake for 1 hour. After 1 hour has elapsed, remove from oven and check cassoulet. If mixture has a soup-like consistency, remove lid and continue baking for 30 minutes. If cassoulet has reduced, and thickened into a stew consistency, continue baking covered for 30 additional minutes.

Meanwhile, mix breadcrumbs with sage and set aside. After additional 30 minutes, remove from oven and top with 1/2 of breadcrumb mixture. Bake an additional 15 minutes. Remove dutch oven again and top with remaining bread crumbs. Drizzle remaining 1 tablespoons olive oil on top and broil for 5-7 minutes, or until breadcrumbs are golden brown.


bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, October 9, 2014

3610. RICH BEEF STEW with BACON and PLUMS

makes eight servings

 

 

1 3½ pound well-marbled beef chuck roast

1 tablespoon kosher salt

3 tablespoons olive oil

6 ounces thick sliced, center-cut applewood smoked bacon, cut into ½-inch pieces

1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)

2 tablespoons unsalted butter

Kosher salt

2 cups diced yellow onions

1 leek, white part only, split lengthwise (then blotted dry (reserve one long inner piece) and cut crosswide into slices

3 large cloves garlic, peeled, and roughly chopped (about 1 heaping tablespoon)

2 3/4 cups dry red wine (such as Pinot Noir)

1 cups chicken stock

1 stick cinnamon, broken

2 whole cloves

7 whole black peppercorns

3 fresh bay leaves (or 1 dried bay leaf)

1 tablespoon tomato paste

1/4 teaspoon dried thyme

5 stems fresh parsley, leaves picked and chopped, stems reserved

1 cup pitted prunes

 

Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 tablespoon kosher salt. Cover; chill overnight. 

 

Preheat oven to 450ºF. Line a 15x10x1-inch baking pan with a silicone baking mat; set aside. Cook bacon in 1 tablespoon hot oil over medium-low heat until browned. Remove; drain on paper towel, reserving 3 tablespoons drippings. Place squash on prepared pan. Add 1 tablespoon butter and 1 tablespoon bacon drippings. Sprinkle salt; toss to coat. Roast 20 to 30 minutes or until tender and browned, stirring once. Cover with waxed paper; set aside. Reduce oven to 275ºF. 

 

Add remaining 2 tablespoons. olive oil to remaining 2 tablespoons bacon drippings in skillet; heat over medium-high heat. Blot beef well with paper towels; add to skillet in batches, being careful not to crowd the skillet. Brown deeply on all sides. Remove; set aside. 

 

Drain all but 1 tsp. fat from skillet. Add remaining 1 tablespoon butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of pan. Cook 3 to 4 minutes, stirring often, until onions just begin to soften. Stir in leek slices and garlic. Sprinkle with salt. Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour wine into skillet. Bring to boiling; reduce heat. Boil gently, uncovered, until reduced by half. 

 

Place beef and bacon over onions. Pour reduced wine over. Add stock to almost cover. Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Sprinkle with thyme. Tie together parsley stems and inner leek piece; add to beef mixture. Place parchment paper over dish. Top with a triple layer of heavy foil. Seal tightly. Place on rimmed baking sheet. Bake 2 hours. Uncover; add prunes. Cover; bake 45 minutes to an hour more or until meat is easily pierced with a knife. Uncover; skim fat. Remove cheesecloth bag and parsley stems; discard. Increase oven to 350ºF. Add butternut squash. Bake uncovered, 20 minutes, basting once or twice. To serve, sprinkle with parsley leaves.

 

 

bacon recipe source: Scott Peacock, Better Homes and Gardens (@BHG)

3565. KABOCHA BACON PARMESAN RISOTTO

serves 4 (or 2 gluttons)


1/2 kabocha, seeded
6-8 slices of bacon, depending on your love of bacon
3-4 tablespoons extra virgin olive oil
3/4-1 cup finely chopped white onion
3 or 4 cloves of garlic, crushed or minced
1 cup of rice
3.5 cups chicken broth
1/2-3/4 cup white wine
1/2-3/4 cup of grated parmesan regianno cheese (depending on how cheesy you like it)

Preheat the oven to 180ºC/350ºF. Cut up the kabocha into 1-inch chunks. Put it in some aluminum foil, and drizzle a little olive oil over the top. Cover with aluminum foil, and bake in the oven for about 50 minutes. At the same time, fry up the bacon. To make it extra crispy, throw it into the oven for a couple of minutes next to the pumpkin, but make sure not to burn it. Cut up the bacon into bits, according to your bacon bit size preferences. Once finished, take the kabocha out and carefully (it’s hot!) remove the green skins. Mash up the kabocha with a potato masher, cover, and set aside. Do this earlier in the day to shave an hour off your dinnertime cook time. In a frying pan, cook the onions in the olive oil on low-medium heat for about 5 minutes (until translucent). Add in the garlic and cook for about a minute on low heat. Add the rice and stir constantly until it becomes translucent as well (4-5 minutes). Slowly, add in about a cup of broth and some of the wine. Stir constantly so the rice doesn’t burn on the bottom. When it starts to look like most of the water has been absorbed, add in another cup of broth and more wine. Repeat. And then do it again. Once the broth has been all used up, taste the rice to see if it’s cooked. If it isn’t, add in more water until the rice is ready. Stir in the mashed pumpkin, bacon bits, and cheese until good and gooey. Suddenly, it’s risotto!


bacon recipe source: Recipes from Honshu, September 23, 2013

3529. BACON, SPAGHETTI SQUASH, and PARMESAN FRITTERS

yields 4 servings (8 fritters)

serving Size: 2 fritters 

2 eggs

1/3 cup flour

3 cups spaghetti squash, cooked and wringed out (see instructions below)

1/2 cup Parmesan cheese, freshly grated

1/4 + 1/8 teaspoons salt

3 green onions, chopped

5 bacon strips, cooked, drained of fat, and chopped

2 tablespoons olive oil

For garnish:

2 green onions, chopped

dollop of Greek Yogurt

Preheat oven to 425 Fahrenheit.

Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.

Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool. 

Note: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.

Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters

Fritters: In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt. Mix very well until all the mixture has uniform consistency. Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.

Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes. Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).

Serve as is, or top with the dollop of Greek yogurt and chopped green onions.

bacon recipe source: Julia's Album (@JuliasAlbum), September 14, 2014

3527. CHALLAH KNODEL

yields eight servings


1 large loaf challah bread

2 large onions
1 cup cubed thick slab bacon
3 eggs
1 cup large pecans
½ cup brown sugar
1 large butternut squash
2 cups milk
1 bunch fresh sage
1 tablespoon salt
6 turns of pepper mill
Zest of 1 lemon
Grated nutmeg

Cut the Challah into one-inch cubes. Leave to dry out overnight, up to one week. Soak the pecans in water overnight. Preheat the oven to 350 degrees. Slice the squash in half and roast with a little salt until cooked. Meanwhile, dice the onion and sweat over medium heat with the bacon cubes until the onion is very tender. Scoop the flesh of the cooked squash into the bacon and onion mixture. Add the milk and heat to a simmer. In a large bowl, dump the milk onion mixture over the challah. Add chopped sage, the eggs, and seasonings, and mix well. Cover with plastic wrap for 30 minutes so the bread absorbs the mixture. Let cool so you can handle the mixture. Roll the stuffing into tubes, wrap tightly in plastic wrap, and poach until the internal temperature is 160 degrees or higher. Cool in the refrigerator. While that's cooling, preheat the oven to 300 degrees. Toast the pecans for about 30 minutes, or until crunchy. Turn off the oven and let them dry. To finish, cut the knodel into thick slices and pan fry in butter until golden. Add the brown sugar and the pecans and serve.


bacon recipe source: Tim Wiechmann's Challah Knodel, by Molly Elizalde, Condé Nast Traveller, November 25, 2014 

3479. GEMELLI with BUTTERNUT SQUASH and BACON

yields 4 main course portions or 6 appetizer portions


1/2 medium yellow onion, diced fine
3 tablespoons butter
3 oz bacon, cut into 1/4″ pieces (approx. 2-3 slices of bacon)
1 3/4 lb butternut squash, peeled, seeded and diced into 1/2″ cubes
1 cup water
salt and pepper to taste
1 lb gemelli
3 oz medium aged pecorino cheese, medium grated

Bring a large pot of water (about 6 quarts) to boil for the pasta.

Cut the ends off the squash, cut in half, then peel, either with a peeler or sharp paring knife. Cut in half again, lengthwise, remove the seeds and dice.

Dice the onion and chop up the bacon.

Add the butter to a large saute pan and add the diced onion. Cook over medium heat until golden brown. Add the bacon and cook until it starts to crisp, about 2-3 minutes. 

Add the squash and season with salt and pepper. Add the 1 cup of water, stir to combine and cover with a lid for 8-10 minutes until the squash is soft. Check after 5 minutes and make sure all the water has not cooked away. If it has, and the squash is still hard, add more water in 1/4 cup increments until the squash is soft enough to mash with the back of a spoon.

When the water for the pasta comes to a rolling boil, add 2 tablespoons salt and the pasta. Cook until it is al dente, and before draining, reserve about 1/2 cup of pasta water. Drain.

Add 1/4 cup of the reserved pasta water to the sauce, smashing the butternut squash with the back of a large spoon. If it seems too thick, add the other 1/4 cup. Toss the sauce with the cooked pasta and the grated cheese and serve.


bacon recipe source: Kristina Johnson, Former Chef, January 5, 2010; adapted from Thirty Minute Pasta by Giuliano Hazan

3232. STUFFED PATTYPAN SQUASH with BACON, MUSHROOMS and KALE

serves four


1/2 cup cooked quinoa
1 mature pattypan squash, 2-3 pounds, washed, top cut open, seeded, and flesh scooped out (and saved)
3 slices bacon
1 small onion, chopped
6 cloves garlic, chopped
1/4 pound cremini mushrooms, chopped
1 bunch kale, chopped finely
1 slice bread, diced into breadcrumbs
2-4 tablespoons white wine
coarse salt and freshly-ground black pepper to taste
3/4 cup shredded cheese (white cheddar and/or Gruyère)
grated Parmesan, to top

Boil 3+ cups salted water and add the quinoa. Simmer for 20-30 minutes (or until it’s ready to add to the stuffing). Drain, and set aside for later. If you have leftover cooked quinoa or other grains, you can definitely use them. This goes for most leftover vegetables or meats.

Prepare the squash, first by cutting a hole in the top as if you were carving a pumpkin. Scoop out the seeds and stringy pulp and discard (or keep for roasting). Hollow out the inside of the squash using a spoon.  Save this flesh to use in the stuffing. You don’t need to remove too much of the inside; I did it just to make room for more stuffing. Set the entire squash aside.

Preheat the oven to 350º F.

In a large skillet/sauté pan, fry the bacon over high heat. When it’s crispy, remove it from the pan to a cutting board, turn the heat down to medium-high, and add the onions. While the onions are cooking (and you’re stirring them occasionally), chop the garlic, mushrooms, kale, remaining squash flesh, and bread. After 5 or 10 minutes, add the garlic and mushrooms to the onions, which will have softened, or turned brown if you’ve cooked them for longer; either is fine. Sauté the onion-garlic-mushroom mixture for a few minutes. Add the kale and scooped out squash. Sauté for a few more. When the mushrooms have lost most of their moisture, the garlic is soft, and onions have sweetened.

Reduce the heat to medium-low. Stir in the breadcrumbs and 2 tablespoons of the white wine. Let this simmer for a few minutes. Season with salt and pepper. Taste the mixture. If it’s too watery, let it simmer for a few minutes. If too dry, add some more wine, 1 tablespoon at a time.

Remove the pan from the heat. Stir in the shredded cheese. Taste it again. Adjust seasonings with salt and pepper.

Scoop the mixture into the hollowed-out squash. Place the stuffed pattypan squash in a baking pan and into the oven. Bake for 35+ minutes. You want tender, but not mushy squash. Test it with a fork and knife at 30 minutes. The stuffing is already cooked; you don’t need to worry about anything other than cooking the squash.

When you’re confident that it’s good to go, remove it from the oven. Slice it into quarters, top with Parmesan, and devour it.


bacon recipe courtesy of: Eric Lissner, TuroK Like Food

3231. BACON-WRAPPED MEATBALLS over BUTTERNUT SQUASH PUREE

serves 3-4


1 large butternut squash
3 tablespoons fat of choice (bacon fat, coconut oil, ghee, butter, etc.)
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt, to taste
1 pound ground pork
½ yellow onion, minced
2 garlic cloves, minced
salt and pepper, to taste
10 pieces of bacon

Preheat oven to 375 degrees. Cut the bulb off of the butternut squash and just use the end. It’s just easier to work with. Cut the skin off the butternut squash then dice the butternut squash into bit size pieces. Place butternut squash on a parchment paper lined baking sheet. Pour choice of fat on top of butternut squash, sprinkle with garlic and onion powder and salt, mix well to coat the squash. In a bowl, mix together ground pork, onion, garlic cloves, and salt and pepper until well combined. Make 10 equal sized meatballs. Cut all pieces of bacon in half. Wrap a half piece of bacon around the meatball, then the other piece in the opposite direction. Tuck the ends of the bacon underneath the meatball then place it cut side down on a parchment paper lined baking sheet. Place both baking sheets in the oven and bake for 25-30 minutes, until butternut squash is soft and meatballs are firm. Serve with a green, because then you feel super healthy. And colorful.


bacon recipe courtesy of: Juli Bauer, PaleOMG, December 2013

3135. ROASTED KABOCHA SQUASH with BACON, ONIONS and GARLIC

serves 2-4 as a side dish


1 (3-5 lb.) kabocha squash
olive oil
dried herbs of your choice (Italian herb blend or herbes de Provence)
salt & pepper to taste
3-5 slices bacon (based on size of squash)
1 onion (based on size of squash)
2-4 cloves garlic

Preheat oven to 375°F. Cut out the stem of the squash as described above, reserving the "lid" and removing any seeds attached to it. Use a spoon to scoop out the seeds from inside the squash (reserve for roasting if you wish). Use your fingers or a kitchen brush to lightly coat the interior of the squash and lid with olive oil. Sprinkle the inside of the squash with herbs, salt and pepper to taste, then replace the squash "lid." Lightly grease the bottom of a baking pan or casserole dish with olive oil (I used a square glass baking dish just large enough to hold the squash). Place the squash in the dish and bake at 375°F for 45 minutes or until the interior of the squash is fork-tender (the outside will yield slightly to pressure).

While the squash is roasting, fry the bacon in a skillet until done. While the bacon is cooking, peel and slice the onion. When the bacon is done, place the cooked bacon on a plate with paper towels to absorb excess grease. Reserve 1 to 2 tablespoons of bacon grease in the skillet, add onions and cook until soft and translucent. While the onions are cooking, mince the garlic cloves and add to the skillet. Continue cooking the onions and garlic, stirring regularly, until the onions are lightly golden. Coarsely chop or crumble the cooked bacon, then stir into the onions and garlic. If at this point the squash is not yet fully cooked, reduce heat for the skillet to keep warm.

Once the squash is done, remove from oven, lift off the "lid" and scrape off the cooked flesh from the "lid" into the skillet, stirring it into the onions, garlic and bacon. Spoon this filling into the squash and replace the "lid." Let the stuffed squash sit for a couple of minutes to allow the flavors of the filling to infuse the flesh of the squash.

When ready to serve, remove and discard the squash "lid" and carefully cut the squash into halves or quarters to serve (spoon any spilled filling over the served squash). 


bacon recipe courtesy of: Gloria, Carolina Sauce Company, January 7, 2012

3126. PUMPKIN SPICE WAFFLES with BUTTERNUT BACON SYRUP

serves about 4 


Pumpkin Spice Waffles
1 cup all-purpose flour

1 cup whole wheat pastry flour
4 tablespoons sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice (recipe below)
1/4 teaspoon salt
2 large eggs
1 1/4 cups whole milk
1 teaspoon vanilla extract
1/3 cup pumpkin puree
1/4 cup coconut oil, melted

Butternut & Bacon Syrup
4 slices bacon, chopped
1 cup chopped butternut squash cubes (about 1/2-inch cubes)
1 1/4 cups maple syrup

Homemade Pumpkin Pie Spice

4 teaspoons cinnamon

1 1/2 teaspoons ginger

3/4 teaspoon ground cloves

3/4 teaspoon nutmeg

a pinch of cardamom

Combine all spices together and mix thoroughly.

Prep the syrup first. Heat a large skillet over medium heat and add the chopped bacon. Once the fat is rendered and the bacon starts to crisp, add in the butternut squash and stir. Cover the skillet, reduce the heat to medium-low and cook until the squash is fork tender and begins to caramelize, about 10 minutes. Stir once or twice in between. Add in the syrup and bring the mixture to a boil. Once boiling, turn off the heat and cover the syrup until ready to use.

To make the waffles, combine the flours, 2 tablespoons of sugar, baking powder, pumpkin spice and salt in a large bowl and whisk together. Set it aside. Separate the eggs, and add the egg whites to the bowl of an electric mixer. Beat on medium-high speed until stiff peaks form. Beat in the remaining sugar. Set the eggs whites aside for a minute.

In a bowl, whisk together the egg yolks, milk, pumpkin and coconut oil. Add the wet ingredients to the dry and stir until just combined; do not overmix. Finally, fold in the whipped egg whites until the batter comes together. Preheat your waffle iron to the desired setting and cook the waffles according to your appliance's directions. Serve them immediately with the warm bacon and butternut syrup.


bacon recipe courtesy of: Jessica, How Sweet It Is, October 9, 2013

3116. CORN and WINTER SQUASH with SPINACH and BACON

for Marianne Benjamin 

serves 8 to 10 


9 bacon slices, chopped
2 cups chopped onions

2 1/2 pounds butternut squash, peeled, seeded, cut into 1/3-inch pieces 

1 1/2 6-ounce packages baby spinach leaves 

1 16-ounce package frozen corn kernels, thawed 

6 tablespoons chopped fresh basil 

 

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.

 

 

bacon recipe courtesy of: Bon Appétit, November 1998

3115. SHRIMP with BACON-DELICATA SQUASH CREAM SAUCE on CABBAGE NOODLES

serves four


1 large or 2 small delicata squash
olive oil, for roasting squash
salt and pepper, to taste
4 slices bacon
1/2 onion, finely diced
handful mushrooms, sliced
3 garlic cloves, minced
1 can coconut milk
1 1/2 – 2 lbs. shrimp; peeled, deveined, rinsed, and patted dry
pastured butter, coconut oil, or cooking fat of choice
1 head cabbage, sliced into super thin ribbons.

Roast squash. Preheat oven to 425°F. Trim ends of squash, halve, then scoop out seeds with a spoon. Drizzle olive oil over and sprinkle with salt and pepper. Put squash in a baking pan and roast for 20-30 minutes, or until super soft when squeezed. Let cool, then scoop out flesh and mash with a fork. Set aside.

In large skillet, cook bacon over medium-high heat. When fat renders, add onion and mushrooms. When onion is translucent, add garlic, cooking for 1-2 minutes, then add mashed squash. Pour coconut milk in a 1/2 cup at a time, or until it reaches the consistency you desire. Turn heat down to low and let simmer.

In another large skillet, melt a tablespoon of butter/oil. Sprinkle shrimp with salt and pepper and add to pan. Cook on one side for 2-3 minutes then flip and continue cooking for another 2-3 minutes, or until pink, being careful not to overcook. Remove shrimp from pan to a plate and wipe out the pan with paper towels.

In cleaned out pan, melt 2 tablespoons butter/oil and add shredded cabbage. Sprinkle cabbage with salt and pepper, and toss with the cooking fat for 5-6 minutes or until cabbage noodles soften. Pile the noodles on a plate, top with a heap of sauce, and a handful of shrimp.


bacon recipe courtesy of: The Paleo Periodical, December 22, 2011

3036. RADIATORI with BACON, BUTTERNUT SQUASH and CHANTERELLE MUSHROOMS

1 lb. radiatori
4 tablespoons shallot, finely chopped
8 oz. bacon
1-1.5 lbs. butternut squash (4 cups when peeled and chopped)
3 cups chanterelle mushrooms
2 cups white wine
a few sprigs of fresh thyme
Kosher salt to taste
Freshly grated parmesan and flat leaf parsley for garnish

Peel and chop a butternut squash into ½” pieces. You will need 4 cups worth, (this may only take a ½ a squash.) Set aside squash pieces. Fill a large pot with salted water, and bring it to a boil. While you are waiting for the water to boil, chop the bacon into ½” pieces. Add the bacon to a large (preferably non-stick pan). Cook it over medium heat until all of the fat has rendered and the bacon is crispy. Remove the bacon from the pan and let it drain on a napkin. Add the shallots to the bacon fat and sweat the shallots over medium heat until they are soft and tender, about 5 minutes. Add the butternut squash and the thyme, and toss to coat with the shallots and fat. Add the white wine to the pan and let the squash simmer in the wine until tender, about 15-20 minutes. When the squash has 10 minutes left, add the mushrooms to the pan. This is also the time to put the pasta into the boiling water. Drain the pasta in a colander, reserving about a ½ cup of the pasta water. Add the pasta to the large sauté pan and toss the pasta with all the mushrooms and squash. If it seems dry, add the reserved pasta water. Add the bacon and some minced parsley. Add freshly grated parmesan and stir to combine. Season to taste with kosher salt and black pepper.


bacon recipe courtesy of: Heather Christo, October 6, 2010

3016. CONCHIGLIE with DELICATA SQUASH, BACON, LEEKS and ESCAROLE

3 small or 2 large delicata squash, cut into 1/2 inch thick rings, seeds removed
extra virgin olive oil
1/2 pound bacon, cut into 1/2 inch wide strips
2 large leeks, thinly sliced and washed (see note above)
1/2 head of escarole, washed and thinly sliced
1/2 pound fresh ricotta
1 pound conchiglie

Preheat over to 400°. Put a large pot of water on to boil for the pasta.

Toss delicata rings with olive oil and salt and pepper. Arrange on a single layer on a baking sheet and roast for about 25 minutes, or until golden brown on both sides (you will need to turn the rings halfway through cooking) and tender. When squash is cool enough to handle cut rings into bitesize pieces. (You can return the squash to the oven to keep it warm if you finish this step before the rest of the dish is ready.)

In the meanwhile saute the bacon in a large skillet until crisp. Trasfer to a plate, reserving the fat. Cook leeks in bacon fat until very wilted and begining to carmelize. Add escarole and continue cooking until very soft. Taste for seasoning and add salt and pepper if needed.

Cook the pasta until al dente while sauteeing the greens. Drain it in a colander and return to the pot. Stir in ricotta until pasta is well coated. Add greens, squash, and bacon and stir. Serve immediately.


bacon recipe courtesy of: Eclectic Mom, October 23, 2012

3011. PAPPARDELLE with PUMPKIN, BACON and TORN BREAD

makes four servings 


400 grams peeled, seeded, butternut pumpkin
200 grams piece sourdough bread 
4 slices rindless short-cut bacon 
1/3 cup extra virgin olive oil 
2 tablespoons baby capers 
2 cloves garlic 
1/2 bunch flat-leaf parsley 
375 grams fresh pappardelle
1 lemon 
150 grams fresh ricotta

Preheat oven to 220C fan-forced. Bring a large saucepan of salted water to the boil. Meanwhile, coarsely grate pumpkin. Cut crusts from bread, then tear into small pieces. Thinly slice bacon.

Line a large oven tray with baking paper. Place pumpkin on tray, drizzle with 1 tbs oil and scatter over capers. Season with salt and pepper, then toss to combine. Spread mixture to cover half the tray. Place bread and bacon on other half of tray. Drizzle with 1 tbs oil and toss bread mixture to combine. Bake, stirring each mixture halfway through, for 12 minutes or until bread is golden and pumpkin is tender.

Meanwhile, thinly slice garlic and roughly chop parsley, reserving a few leaves to serve. Add pasta to boiling water, return to the boil, then cook for 2 minutes or until al dente. Drain, reserving 180ml (3/4 cup) cooking water.

Heat remaining 2 tbs oil in a saucepan over medium heat. Add garlic and cook, stirring, for 1 1/2 minutes or until golden. Add pasta, reserved cooking water, pumpkin and bread mixtures. Squeeze over juice from lemon, tear over half the parsley, then toss to combine.

Divide pasta among bowls, then top with small spoonfuls of ricotta. Tear over reserved parsley to serve.

bacon recipe courtesy of: Sophia Young & Jessica Brook, MasterChef, August 2012

2986. BEEF STEW with BACON and BUTTERNUT SQUASH

yields six servings


3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table

Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.


bacon recipe courtesy of: Rachael Ray Show, March 19, 2013