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

3664. STOUT-INFUSED MARSHMALLOW and BACON S'MORES

Stout-Infused Marshmallows
1/2 cup powdered sugar
3 packets unflavored gelatin
1 cup cold, flat stout (beer), divided in half
2 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 tablespoon vanilla 

Bacon S’mores
graham crackers
chocolate bars
cooked bacon
coat hanger

Stout-Infused Marshmallows: To make the beer flat, whisk it in a bowl for a minute, then refrigerate for an hour. Pour half a cup of the beer in a mixing bowl and sprinkle gelatin over it, set aside.

In a medium saucepan, heat the granulated sugar, corn syrup, salt and other half cup of beer over low heat, stirring until the sugar is dissolved. Increase heat and bring to a boil until the liquid reaches 245°F.

Remove pot from heat and pour liquid over the gelatin mixture, stirring until gelatin is dissolved. Beat mixture with an electric mixer on high speed until it has nearly tripled in volume, roughly 10-12 minutes.

In a separate mixing bowl, beat egg whites with an electric mixer until they hold stiff peaks. Add egg whites and vanilla to sugar mixture and beat until just combined.

Lightly grease bottom and sides of a square cake pan, dust bottom and sides with powdered sugar. Pour mixture into loaf pan and sift some powdered sugar evenly over top. Chill marshmallow, uncovered, until firm (at least four hours), then cut into squares. 

Bacon S'mores: Skewer the marshmallows on a stick (or coat hanger) and cook over a fire until brown on the outside and soft and gooey on the inside. Layer the s’more: graham cracker first, then chocolate, then beer marshmallow, then bacon, and cap it off with another graham cracker.


bacon recipe source: Ashley Routson, CraftBeer.com (@craftbeerdotcom)

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

3421. BACON-STOUT CHOCOLATE CHEESECAKE

serves twelve 


Crust
4 standard sized graham crackers
1 cup pretzel rods
2 tablespoons granulated sugar
6 tablespoons butter, melted 

Filling
7 oz dark chocolate (60%)
1 cup stout
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tablespoons flour
1/3 cup cocoa powder
1 tablespoon espresso powder
3/4 cup beer-candied bacon, finely chopped 

Topping
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tablespoons granulated sugar

Place one oven rack in the middle position, with one rack below. Preheat oven to 350°F. 

Crust: In a food processor add the graham crackers, sugar and the pretzels and process until it’s the consistency of crumbs. Turn the food processor on, and slowly stream in the butter and process until it resembles wet sand.

Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.

Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted. 

Filling: In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.

One at a time, add the eggs, scraping the bottom of the bowl between additions.

Pour the cooled chocolate into the mixer and beat until well combined.

Lift the head of the mixer and add flour, cocoa powder, espresso powder, and bacon over the batter, stir on low speed until just combined.

Pour the batter into the pan over the crust.

Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.

Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a tooth pick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven. 

Topping: For the topping, warm your hot fudge sauce so that it is pourable.

Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.

In a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the sugar, and continue whipping on high until stiff peaks form.

Place in piping bag fitted with a decorative tip and pipe border of whipped cream around the edge.


bacon recipe source: Laura Davis, Tide and Thyme, Maryland; on Craft Beer.com

3420. WARM BIBB and BACON SALAD with MALTY-BEER VINAIGRETTE

serves four


6 bacon slices, chopped into ¼-inch slices
½ large red onion, finely chopped
1 tablespoon dark brown sugar
1 teaspoon aniseed
½ cup stout beer (or dark beer)
¼ cup balsamic vinegar
1 cup cherry tomatoes
Kosher salt and freshly ground black pepper
1 large head of Bibb lettuce, washed and leaves torn

Sauté bacon in a large skillet over medium-high heat until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels and drain.

Reduce the skillet heat to moderate and leave approximately ⅓ of the bacon drippings in the pan. Add the onion and cook until tender, about 3 minutes.

When the onion is ready, add the sugar and aniseed, and cook until the onion is caramelized. Deglaze the pan by adding the beer and balsamic vinegar, and simmer until sauce slightly thickens, about 3 minutes. Add the cherry tomatoes and cook until they are softened slightly but still firm, about 2 minutes. Taste and adjust seasoning with salt and pepper.

To serve, arrange the Bibb lettuce on a plate, and top with the tomato and vinaigrette mix. Sprinkle with bacon and serve.

bacon recipe source: Sur La Table: The Art & Soul of Cooking, PO Box 840, Brownsburg, IN 46112

2834. BEER and BACON PECAN BARS

For The Crust
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter
2 cups flour
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons water

For the Filling
1 cup stout
1 stick butter
2 cups chopped pecan
2 cups brown sugar
1/2 cup light corn syrup
1/4 cup heavy cream
2 eggs
5 strips of bacon, cooked and chopped

Preheat oven to 350.

In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.

Line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.

Bake at 350 for 12 minutes of until a light golden brown.

In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.

Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.


bacon recipe courtesy of: Jackie Dodd, The Beeroness, September 6, 2012

2164. BRUSSELS SPROUTS and BACON CHOUCROUTE with PORK SHOULDER, SAUSAGES and STOUT

makes 8 to 10 servings


For the pork
3/4 cup packed light brown sugar
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
One 4-pound pork shoulder, boned, rolled and tied
1/4 cup Worcestershire sauce
12 ounces stout beer
3 large bay leaves
1 small bunch thyme, tied
1 tablespoon dried juniper berries
Four 4-ounce mild sausages (uncooked), such as bratwurst or Italian
Four 4-ounce spicy sausages (uncooked), such as chorizo, andouille or merguez

For the choucroute
6 strips (9 ounces total) thick-sliced good-quality smoked bacon
2 tablespoons olive oil
2 pounds Brussels sprouts, trimmed, rinsed and cut into thin slices
6 medium carrots (12 ounces total), trimmed, peeled and cut into thin coins
8 cloves garlic, coarsely chopped
1/2 cup pork cooking liquid
Freshly squeezed juice of 1 lime (1 tablespoon)
Kosher salt
Freshly ground black pepper

For the pork: Preheat the oven to 400 degrees. Spread a large sheet of aluminum foil on the counter.

Pile the brown sugar, cumin, coriander, chili powder, pepper and salt in the center of the foil; mix, then use the mixture to coat the roast on all sides, pressing it onto the roast to ensure that none remains on the foil. Transfer the roast to a Dutch oven or lidded casserole. Pour the Worcestershire sauce around the roast, along with the stout. Place the bay leaves, dried juniper berries and thyme bunch around the roast. Press a large piece of foil directly onto the roast (molding it to the pork), with the excess foil draped over the side of the pot. Cover with the lid, and crimp the draped foil around the edge of the lid to create a seal.

Place the roast in the oven; immediately reduce the temperature to 200 degrees. Slow-roast for 4 hours.

Uncover the casserole and transfer the roast to a bowl. Strain the cooking liquid into a fat-separator cup. Reserve a half-cup of the cooking liquid, and return the roast and remaining defatted cooking liquid to the casserole. (Discard the strained solids.) Pierce the skins of the sausages on two sides at 1-inch intervals and place them around the roast. Cover the pot and cook for 1 hour, turning the sausages over after 30 minutes so they are browned on the second side.

While the sausages are cooking, prepare the choucroute: Line a plate with several layers of paper towels.

Fry the bacon in a large saute pan over medium-high heat until golden brown on both sides. Remove from the heat and transfer the bacon to a paper towel-lined plate. Blot the bacon on both sides, then cut the strips crosswise into 1-inch pieces.

Remove all but 2 tablespoons of the bacon drippings from the pan, and add the oil. Return the pan to medium-high heat and heat until the oil shimmers. Add the Brussels sprouts, carrots, and bacon to the pan, then scatter the garlic on top. Do not stir; let the vegetables cook for about 10 minutes undisturbed, until they begin to caramelize on the bottom, then add the reserved cooking liquid and lime juice and stir well.

Reduce the heat to medium; cover the pan and cook for about 5 minutes, until the vegetables are just cooked through. Season with salt and pepper to taste.

To assemble, mound the choucroute in the center of a platter. Cut the roast into thick slices and cut the sausages crosswise in half. Arrange the meats over the choucroute. Ladle some of the cooking liquid over the choucroute and meats, and serve the rest on the side.

Serve hot.


bacon recipe courtesy of: David Hagedorn, "Real Entertaining," The Washington Post, March 2, 2011