2988. BACON and BOURBON TRI TIP SAUCE

makes about 1 3/4 cups


6 strips bacon

1 cup barbecue sauce
1/2 cup bourbon
1/3 cup honey
3 tbsp. red wine vinegar
cooked tri tip

 

Sauté bacon in a medium skillet until crisp. Remove and drain well on paper towels; drain excess fat from skillet. Add barbecue sauce, bourbon, honey and vinegar to skillet and cook for 5 minutes more; crumble bacon and add to skillet. Serve over sliced tri tip.

 

 

bacon recipe courtesy of: Raley's, 500 West Capitol Avenue, West Sacramento, CA 95605

2776. STRIP STEAK with BACON and MUSHROOM SHERRY SAUCE

2 boneless strip steaks, about 10-12 oz.
4 slices bacon, cut in 1″ pieces
1/2 lb. mushrooms, sliced
1/8 cup steak sauce
1/8 cup dry sherry
1 teaspoons brown sugar
1/4 teaspoon garlic powder
2-3 sprigs of fresh rosemary (save some for garnish)
salt
freshly ground pepper

Cook the bacon in a large fry pan on medium heat until crisp. Remove bacon from pan and place on paper towels, reserving 2 tablespoons of the drippings in the pan. Add mushrooms to bacon drippings and cook until tender (about 5 minutes) stirring occasionally. Add the bacon, steak sauce, sherry, garlic powder and sugar to the pan and mix well. Bring to a boil, reduce heat to medium low and simmer for 5 minutes. Add  a few pieces of the fresh rosemary. Cover to keep warm. Salt and pepper both sides of steak. Sear steaks on both sides and then cook to desired doneness (about 10-12 minutes for medium rare). Plate the steaks on warmed plates and top with the sauce, garnish with sprigs of fresh rosemary.


bacon recipe courtesy of: Kathleen, "Deja Vu" Cook, July 12, 2012

1246. GRILLED DUCK BACON WRAP

makes 6 servings


duck breast cut in cubes
fresh sliced jalapeños
soy sauce
steak sauce
1 can water chestnuts
1 pound bacon
spicy mustard

Cube duck. Cut the bacon slices in half. Season duck to taste. Roll in bacon one duck cube, one water chestnut and one slice jalapeño; hold together with a toothpick. After you have rolled up the duck cubes, marinate them with soy sauce, spicy mustard and the steak sauce. This may be done a few hours ahead of time (day before) and placed in refrigerator. When grill is hot, place duck on grill and cook until bacon is crispy done.


courtesy of: Brandon Abshire & Chrissy LeMaire, Real Cajun Recipes

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