1586. CHANTERELLE, BACON and PLUM SALAD with BLUE CHEESE

serves four

1/2 pound bacon, cubed
1/2 pound fresh chanterelle mushrooms, brushed clean and halved or quartered
salt and pepper
2 ripe plums, pitted and cut into wedges
4 cups mixed lettuce leaves
4 ounces blue cheese, crumbled

Dressing:
1/4 cup balsamic vinegar
1/2 teaspoon sugar
2 tablespoons olive oil

Whisk the dressing ingredients together and set aside. Put the bacon cubes in a large frying pan or saute pan, and turn the heat to medium-high. When the bacon starts cooking and crisping up, turn the heat to medium and continue cooking and stirring until crisp on both sides. Remove the bacon, reserving 1 tablespoon of the bacon drippings in the pan (discard the rest of the bacon drippings). Let bacon drain on a paper towel.

In the same pan on medium-high heat, saute the mushrooms for 4 minutes. Push the mushrooms to one side of the frying pan. On the other side, lay the plum wedges and cook 1 minute each side. By this time, the mushrooms will have cooked through. Season the mushrooms with salt and pepper.

Assemble salad by combining the bacon, blue cheese, chanterelles, plums and lettuce. Be light and gentle. Drizzle with the dressing. Serve immediately.


bacon recipe courtesy of: The Scandinavian Cookbook by Trina Hahnemann. Andrews McMeel Publishing, 2009

1585. GREEN BEANS and PEARS with BACON

1/2 pound thick sliced bacon, cut into 1 inch pieces
1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
3 Bosc pears, cored and cut into quarters
1 quart water
salt and pepper to taste

Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels. Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes. Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.


bacon recipe courtesy of: Marilyn Perzik, All recipes.com

1584. BACON MACARONI and CHEESE with BECHAMEL SAUCE and CHEDDAR FRENCH FRIED ONION CRUST

makes 15 servings


1 teaspoon. salt
1 lb. elbow macaroni
2 tablespoons butter
2 cloves garlic, minced
16 oz. sharp cheddar, shredded
16 oz. Velveeta, cut into 1/2 inch cubes
6 oz (1 can) French’s Cheddar French Fried Onions, crushed
9 strips of bacon

Béchamel Sauce Ingredients
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk, heated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Tabasco Sauce
5 oz parmesan cheese, grated

Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray.

To make the Béchamel Sauce, melt the butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside.

Cook the bacon until just crispy and set aside to cool.

Boil a large pot of water, add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well.

Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed french fried onions.

Bake for 35 – 45 minutes or until the top is beginning to brown. Let sit for 5 minutes before serving.


bacon recipe courtesy of: Pamela Lund, ThatPamChick.com, June 8, 2009

1583. GREEN BEAN, MACARONI and BACON FRITTATA

serves eight


150 grams macaroni
200 grams fine green beans, halved
olive oil, for shallow frying
12 rashers smoked streaky bacon, cut into 1 cm strips
12 large eggs
100 grams mature cheddar cheese

Preheat the oven to 180C/gas 4. Cook the macaroni in a large pan of salted water following packet directions. Add the beans to the pasta pan for the final two minutes of cooking time then drain both well. Meanwhile, heat the oil in a 23cm non-stick ovenproof frying pan. Cook the bacon for a few minutes until golden then drain on kitchen paper. Clean the pan with a couple of pieces of kitchen paper. Beat the eggs and stir in the pasta, beans and bacon. Season with salt and pepper. Add a splash of oil to the frying pan and pour in the egg mixture. Stir in the cheese. Transfer to the oven for 25 minutes. Remove from the oven, slide onto a board and cut into wedges. Eat warm or at room temperature: wrap in greaseproof or foil for picnic baskets and lunch boxes.


bacon recipe courtesy of: Silvana Franco, "Market Kitchen," Good Food Channel, UK

1582. SMOKY CHICKEN and WHEAT BERRIES with BACON

makes six servings


8 cups water
1 cup (packed) golden brown sugar
1/2 cup coarse kosher salt
6 chicken breast halves (preferably organic) with skin and bones, wing tips attached
4 cups pecan shells (from 1 1/2 pounds cracked pecans in shells)
Wheat Berries with Bacon (recipe below)
1 tablespoon icewine mixed with 1 tablespoon cider vinegar
microgreens, watercress sprigs, or pea tendrils (for garnish; optional)
13x9x2-inch disposable aluminum foil pan


Wheat Berries with Bacon

1 1/2 cups dried wheat berries
6 slices applewood-smoked bacon, diced
2 cups chopped leeks (from 2 large leeks; white and pale green parts only)
2 ounces fresh oyster mushrooms, sliced
1/2 cup grape tomatoes, halved
1/4 cup (1/2 stick) butter
1 1/2 tablespoons icewine mixed with 1 1/2 tablespoons cider vinegar

Cook wheat berries in large saucepan of boiling salted water until tender but still firm to bite, about 55 minutes. Drain. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to drippings in skillet; sauté until tender, about 5 minutes. Add mushrooms; stir until soft, about 1 minute. Add tomatoes and butter; stir until butter melts. Add wheat berries and stir until heated through. Mix in bacon and icewine-cider vinegar mixture. Season with salt and pepper.


Smoky Chicken and Wheat Berries with Bacon

Stir 8 cups water, brown sugar, and salt in large bowl. Let stand until sugar and salt dissolve, stirring occasionally. Submerge chicken in brine. Let soak in brine at room temperature 45 minutes. Drain, discarding brine. Transfer chicken to rack set over baking sheet; let chicken air-dry 30 minutes.

Remove grill racks from barbecue. Prepare barbecue (medium heat). Place pecan shells in disposable pan; place pan directly atop coals (for charcoal barbecue) or place directly over flames (for gas barbecue). Return grill racks to barbecue. Sprinkle chicken with salt and pepper. When pecan shells begin to smoke, place chicken, skin side down, on grill rack. Cover and grill until chicken is cooked through, about 10 minutes per side.

Divide Wheat Berries with Bacon among 6 plates. Place 1 chicken breast atop wheat berries on each plate. Drizzle with icewine-cider vinegar mixture. Garnish with greens and serve.


bacon recipe courtesy of: Lee Richardson, Bon Appetit, September 2009

1581. WHEAT BERRY SALAD with BACON

1 cup wheat berries
Kosher salt and pepper
½ cup pecan halves (2 oz.)
6 slices bacon
½ cup dried cherries
½ cup fresh flat-leaf parsley
2 shallots, thinly sliced
2 tablespoons extra-virgin olive
2 tablespoons fresh lemon juice

In a large saucepan, combine the wheat berries, 4 quarts water, and 1 t. salt and bring to a boil. Cook until tender butt still slightly chewy, about 1 hour. Drain and rinse under cold water. Tranfer to a large bowl. Meanwhile, heat oven to 350 degrees F. Spead the pecans on a rimmed baking sheet and bake, tossing occassionally, until fragrant and toasted, 6 - 8 minutes. Roughly chop the nuts. Meanwhile, in a large skillet, over medium heat, cook the bacon until crisp, 7 to 8 minutes. Transfer to a paper towl-lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, ¼ t. salt and ¼ t. pepper. Stir gently to combine.


bacon recipe courtesy of: TasteBook, Berkeley, California

1580. FRENCH TOAST with SMOKY BACON, BERRIES and MAPLE SYRUP

One loaf of sourdough bread, cut into thick slices
4 free range eggs
400 ml cream
2 tablespoons castor sugar
1/4 teaspoon cinnamon
12 thick cut rashers thick cut bacon

Berries
1 punnet strawberries
1 punnet raspberries
1 punnet blueberries
2 tablespoons sugar
A splash of rum (optional)

Beat eggs, cream, sugar, and cinnamon together in a bowl. Soak each slice of bread, one by one. Place onto a lightly oiled grill plate with a medium heat. When golden on one side turn over till other side is golden. Grill bacon until crisp. Place berries in a bowl. Add sugar and rum. Stir very gently.

To serve: Arrange French toast on a platter. Cover with bacon. Spoon on berries. Pour on a generous amount of maple syrup. Dust with icing sugar.


bacon recipe courtesy of: Adrian Richardson, "Boys Weekend," LifeStyle FOOD

1579. STRAWBERRY and MANDARIN ORANGE SALAD with BACON and ALMONDS

Salad:
8 cups chopped romaine lettuce
2 cups sliced, fresh strawberries
1 11-oz. can mandarin oranges, drained
1 small or medium red onion, sliced into thin rings
1/3 cup slivered almonds, toasted
4-6 bacon strips, cooked and crumbled

Dressing:
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons honey
1 1/4 teaspoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon grated onion
1/4 teaspoon celery seed
1 dash salt
1/3 cup canola oil or vegetable oil

In a 2-cup microwaveable bowl, combine all dressing ingredients except oil and microwave on high for 1 1/2 to 2 minutes. Stir until sugar dissolves. Whisk in oil, cover and refrigerate until ready to serve.

In large salad bowl, combine lettuce


bacon recipe courtesy of: Victoria, Marion, Illinois | Recipe4Living.com, February 6, 2009

1578. MANDARIN SPINACH and BACON SALAD with POPPY SEED DRESSING

about 6 servings


1 lb. fresh spinach, stemmed and torn into bite size pieces
1 (11 oz.) can mandarin oranges, drained
1/4 lb. bacon, crisply cooked and crumbled
1 large avocado, sliced
1/4 medium size red onion, sliced into thin rings

DRESSING:
1/4 cup white wine vinegar
4 teaspoons sugar
2/3 teaspoon dry mustard
2/3 teaspoon salt
2 teaspoons fresh lemon juice
2/3 cup vegetable oil
1 tablespoon poppy seeds

Combine vinegar, sugar, mustard, and salt in blender or processor; mix well. Add lemon juice. With machine running, gradually add oil. Stir in poppy seeds. Pour dressing over salad; toss gently to coat. Serve immediately.


bacon recipe courtesy of: Cooks.com

1577. BEEFSTEAK TOMATO, BUTTERHEAD LETTUCE, and BACON with BLUE CHEESE DRESSING

makes 4 servings


6 bacon slices, chopped
1/2 cup sour cream
3 tablespoons whole milk plus additional if necessary
2 tablespoons cider vinegar
1 scallion, chopped
1 cup crumbled blue cheese (1/4 pound), divided
1 (1/2-pound) head Bibb or Boston lettuce
1 large beefsteak tomato, cut into wedges

Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.

Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.

Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.


bacon recipe courtesy of: Lillian Chou, Gourmet September 2009

1576. BABY PEAS with BACON and ALMONDS

makes 6 servings


3 1/2 cups frozen sweet peas (from two 12-oz bags)
2 slices bacon, chopped
2 tablespoons finely chopped onion
1/4 cup slivered almonds
2 tablespoons butter or margarine
1/2 teaspoon salt
dash pepper

Cook peas as directed on bag; drain. Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onion and almonds to bacon drippings in skillet; cook over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet. In same skillet, melt butter over medium-high heat. Add cooked peas, bacon, onion, almonds, salt and pepper; toss.


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

1575. BROOK TROUT with BACON and PANKO STUFFING

yields four servings


2 tablespoons extra virgin olive oil
3 ounces slab bacon, diced
1 medium onion, finely chopped
1/2 cup finely chopped fennel bulb
2 cloves garlic, minced
1 1/3 cups panko
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage
juice and zest of 1 lemon, plus a second lemon
salt and freshly ground black pepper
4 small fresh trout, each about 3/4 pound, boned but left whole

Heat 1 tablespoon oil in a heavy skillet, add bacon, and saute over medium heat until it starts to brown. Add onion, fennel and garlic, and continue to saute until vegetables are golden. Stir in all but 2 tablespoons panko. Continue to saute until panko is golden brown. Stir in the parsley and sage, and grate in the zest of one lemon. Season to taste with salt and pepper, and remove from heat.

Heat oven to 400 degrees. Line a baking pan with foil, brush with 1/2 tablespoon of remaining oil and scatter remaining panko into pan.

Rinse and dry the fish. Sprinkle the insides with the juice of half the zested lemon, then season with salt and pepper. Fill each fish with the bacon and panko mixture, reserving a couple of tablespoons. Fold the fish over to enclose the stuffing. Skewer the sides of the opening together if you wish. Place the fish in the pan, brush with the remaining oil and lemon juice, and scatter the remaining panko mixture over.

Place in oven and bake 15 minutes.

Remove fish from pan and serve, with wedges of the remaining lemon.


bacon recipe courtesy of: Florence Fabricant, "From Japan, the Secret of Crunchy Coating," The New York Times, December 30, 1998

1574. BACON, SAUERKRAUT and MASHED POTATO CAKES

yields about six 3" potato cakes


2 cups mashed potatoes
1 1/2 cups sauerkraut, drained and squeezed dry
1 egg, lightly beaten
1/4 cup all purpose flour
1/2 teaspoon garlic powder
2 tablespoons green onions, just the green parts, finely chopped
3 strips bacon, cooked crisp, then crumbled
salt and pepper to taste
1 1/2 cups Panko breadcrumbs
2-3 tablespoons olive oil

Combine potatoes, sauerkraut, egg, flour, garlic powder, onions, bacon, salt and pepper. Place Panko in a shallow dish. Heat oil over medium heat in large skillet. Shape potato mixture into about 3" diameter cakes. Coat both sides with Panko and place in skillet. Fry until browned, about 5 minutes, then flip over and brown the other side. Make sure you're not frying with too high of heat or they'll brown too quickly and the flour will still have that raw taste. Remove to paper towel to drain.


bacon recipe courtesy of: The Other Side of Fifty, Maggie Lauer, Indiana

1573. HUNGARIAN EGG NOODLE, SAUERKRAUT and GYPSY BACON SOUP

makes 6 servings


½ pound sliced Hungarian gypsy or paprika bacon, cut into pieces
1 cup dried Hungarian egg noodles
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, chopped
1½ tablespoons all-purpose flour
1½ tablespoons sweet Hungarian paprika
4 cups beef broth
1 pound packaged sauerkraut, rinsed, drained, and finely chopped
½ teaspoon dried marjoram
salt and freshly ground black pepper to taste
4 cups water

In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.

To serve, ladle the hot soup into heavy soup bowls.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1572. DUCK with LENTILS and BACON-DATE PUREE

makes 6 servings


Bacon-date puree:
3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
2 tablespoons brandy
1 1/2 cups (packed) pitted dates (about 10 ounces)
1 1/4 cups (or more) water

Lentils:
8 cups water
1 cup black, green, or brown lentils
4 garlic cloves, peeled, smashed
2 bay leaves
7 tablespoons grapeseed oil or canola oil, divided
1 medium carrot, peeled, finely chopped
1 celery stalk, finely chopped
1/3 cup plus 1 1/2 teaspoons finely chopped shallots
2 tablespoons plus 1 teaspoon red wine vinegar

Duck:
3 1-pound Muscovy duck breast halves with skin
1 large shallot, chopped
1 tablespoon Sherry wine vinegar
1/2 cup low-salt chicken broth

For bacon-date puree: Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits. Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes. Transfer to blender. Puree date mixture until smooth, adding more water by tablespoonfuls if too thick to blend. Season to taste with salt and pepper. DO AHEAD: Date puree can be made 3 days ahead. Cover and chill.

For lentils: Place 8 cups water, lentils, garlic, and bay leaves in medium saucepan. Sprinkle with salt. Bring to boil; reduce heat to medium and simmer until lentils are just tender but still firm to bite, about 15 minutes or longer, depending on type of lentils. Drain; rinse under cold water to cool. Drain; discard garlic and bay leaves. Transfer to large bowl.

Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add carrot, celery, and 1/3 cup shallots. Sauté until carrots and celery are crisp-tender, about 4 minutes. Stir carrot mixture into lentils. Mix remaining 1 1/2 teaspoons shallots and red wine vinegar in small bowl. Let mixture soak 5 minutes, then whisk in remaining 6 tablespoons oil. Add vinaigrette to lentil mixture; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Using sharp knife, score skin of duck breasts diagonally to create 3/4-inchwide diamond pattern. Sprinkle with salt and pepper. Heat 1 large skillet and 1 medium skillet over medium-high heat. Place 2 duck breasts in large skillet and 1 duck breast in medium skillet, skin side down. Cook until skin is brown and crisp, about 8 minutes. Turn duck, skin side up, and cook until brown and thermometer inserted horizontally into center registers 130°F, about 6 minutes.

Transfer duck to work surface. Drain all but 1 tablespoon fat from 1 skillet. Add shallot and sauté until beginning to brown, about 2 minutes. Add Sherry vinegar and stir, scraping up browned bits. Add broth; bring to boil. Season sauce with salt and pepper.

Thinly slice duck breasts. Spoon 1/4 cup date puree in center of each of 6 plates and spread with back of spoon, forming well in center; spoon lentils into each well. Place duck breast slices atop lentils, dividing equally. Drizzle sauce over and serve.


bacon recipe courtesy of: Blue Velvet Restaurant, 750 Garland Avenue #102, Los Angeles, California 90017-4521, (213) 239-0061

1571. RUTABAGA-BACON PUREE

yields eight servings (serving size: 1/2 cup)


2 bacon slices, cut crosswise into thin strips
5 1/2 cups, cubed peeled rutabaga (about 2 pounds)
4 cups water
2 cups cubed peeled baking potato (about 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook bacon in a Dutch oven over medium heat 5 minutes or until done (but not crisp). Add rutabaga, water, and potato. Bring to a boil; cook 20 minutes or until tender. Drain the rutabaga mixture in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine 3/4 cup cooking liquid and rutabaga mixture in a blender, and process until smooth. Stir in salt and pepper.


bacon recipe courtesy of: Cooking Light, November 2000

1570. BABY HEAD LETTUCE SALAD with BACON CONFIT and CARAMELIZED AVOCADOS

Roquefort Herb Vinaigrette (recipe follow)
Bacon Confit (recipe follows)
12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb, etc.), cleaned, separated into leaves
2 each large avocados, peeled, seeded, cut into 6 wedges
granulated sugar as needed
oil as needed


Roquefort Herb Vinaigrette
yields 3 cups

1 shallot
1 oz. whole grain mustard
2 oz. maple syrup
4 oz. golden balsamic vinegar
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 oz. mild extra virgin olive oil
4 oz. rice bran or canola oil
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh marjoram, chopped
4 oz. Roquefort cheese, crumbled


Bacon Confit
1 lb. piece of applewood-smoked slab bacon, cut 1” thick, rind removed

Combine the shallot, mustard, maple syrup, golden balsamic vinegar, salt and pepper in a blender. Blend until shallot is finely chopped. Slowly add the oils in a thin stream to emulsify. Transfer to a bowl and add the herbs and cheese and whisk lightly to combine, leaving chunks of cheese.


Bacon Confit: Preheat the oven to 325 degrees. Place the bacon into a pan that is slightly larger than the bacon. Roast the bacon fat side up for 2-3 hours until bacon is tender and golden brown. It should be totally caramelized. Drain on paper towels. Cut into 1/4-inch lardons. Reserve at room temperature if using right away, otherwise refrigerate until needed. Bring to room temperature before use. Alternatively, vacuum pack the bacon and cook in a thermal bath at 185 degrees for 24 hours. Cool, and finish at 400 degrees for 10 minutes until brown. Continue as directed above.


Salad: Place the lettuce leaves in a large bowl and dress lightly. Set aside. Dust the cut sides of the avocado slices with the granulated sugar. Heat a non-stick pan with a small amount of oil over medium heat. Sauté the avocado slices until the sugar is caramelized.


To Assemble: Divide the lettuce among 6 chilled plates. Garnish each with several lardons of Bacon Confit, and 2 slices of the caramelized avocado. Drizzle with dressing. Serve.


bacon recipe courtesy of: Chef Josiah Slone, Sent Sovi Restaurant, 14583 Big Basin Way, Saratoga, California 95070, 408-867-3110

1569. BACON-WRAPPED SHRIMP with PASSIONFRUIT MUSTARD

yields 4 first-course servings


1 cup passion fruit juice
1 Thai red chile, halved lengthwise
1/2 teaspoon cumin seeds
3 tablespoons honey
1 Thai green chile, coarsely chopped
1 tablespoon water
1 tablespoon dry mustard
1 tablespoon Dijon mustard
salt
8 large shrimp, shelled and deveined with tails left on
8 thin slices lean bacon
1 Hass avocado, quartered and thinly sliced
1 passion fruit, halved and seeds scooped out (optional)
extra-virgin olive oil, for drizzling
cilantro leaves, for garnish

In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup, about 20 minutes.

Meanwhile, in another saucepan, toast the cumin seeds over moderate heat until fragrant. Add the honey and green chile and bring to a simmer. Remove from the heat and let stand for 15 minutes. Strain the honey and stir in 1 teaspoon of the water.

In a bowl, blend the dry mustard with the remaining 2 teaspoons of water; let stand for 5 minutes. Stir in the Dijon mustard. Strain the reduced passion fruit juice into the mustard and season with salt.

Light a grill. Wrap each shrimp in a slice of bacon. Grill the shrimp over moderately high heat, turning a few times, until the bacon is lightly charred and the shrimp are cooked throughout, about 4 minutes.

Fan the avocado slices on each plate and top with the shrimp. Spoon the mustard around the shrimp, then spoon the honey around the mustard. Drizzle the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.


bacon recipe courtesy of: Jean-Georges Vongerichten, "Jean-Georges’s Bora Bora," Food & Wine, May 2007

1568. PIZZA with ARUGULA, CORN and BACON

serves 2-4


1 recipe pizza dough
6 cups loosely packed shredded arugula
Kernels from 4 ears corn
1/2 cup minced bacon
Olive oil as needed

For grilled pizza, start a medium-hot charcoal or wood fire or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to.) Let the rounds sit for a few minutes, then roll or pat out the dough, as thickly as you like, turning occasionally and sprinkling the top with flour as necessary.

For baked pizza, preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Then pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, putting it on a peel to transfer it to the oven.

To grill the pizza, slide it directly onto the grill. Cook until brown grill marks appear, 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the arugula, corn, and bacon. Cover the grill and cook until the bottom is crisp and brown and the bacon cooked through.

To bake the pizza, top with the arugula, corn, and bacon, slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 15 minutes, depending on the oven heat, or until nicely browned and the bacon cooked through.


bacon recipe courtesy of: Mark Bittman, Quick and Easy Recipes from The New York Times, Broadway Books, 2007

1567. KABOCHA SQUASH SOUP with CRISPY BACON

3 tablespoons unsalted butter
2 large onions, chopped (about 2 cups)
4 cups chicken broth
4 cups peeled and diced kabocha squash
1/2 cup heavy cream
8 slices bacon

Heat the butter in a 6-quart saucepot over medium heat. Add the onions and cook until tender. Add the broth and squash. Heat to a boil. Reduce the heat to low. Cook for 30 minutes or until the squash is very tender.

Pour half of the squash mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining squash mixture. Return to the pot and stir in the cream. Season to taste. Keep warm.

Cook the bacon in a 12-inch skillet over medium-high heat 5 minutes or until bacon is crisp. Remove the bacon with a fork and drain on paper towels. Crumble bacon into bite-size pieces.

Divide the soup among 6 serving bowls. Top each bowl of soup with some of the bacon.


bacon recipe courtesy of: Campbell's Kitchen, Campbell Soup Company, 1 Campbell Place, Camden, New Jersey 08103-1701

1566. BACON CREAMED PEARL ONIONS, APPLES and SQUASH

1 package(10 oz.) pearl onions (red or white), peeled
2 slices smoked bacon, thick sliced, diced ¼” cubes
½ cup peeled, diced firm cooking apple (1/2” cubes)
½ cup peeled, diced squash (Kabocha, Butternut…) (1/2” cubes)
¼ cup chicken stock or bouillon
½ cup heavy (whipping) cream
1 teaspoon Dijon mustard
1 teaspoon vegetable (cooking) oil
1 teaspoon chopped fresh herbs (chives, parsley)
salt and white pepper

Over medium flame, heat the oil in a heavy-bottomed pot just large enough to contain the onions in a single layer. Add in the diced bacon and carefully brown it, stirring often (about 5 minutes). When brown, remove the bacon with a slotted spoon, reserving it on a paper towel; add in the peeled onions and stir to coat them in the rendered bacon fat. Add in the chicken stock, ¼ teaspoon of salt and some white pepper, and gently bring the mixture to a boil. Turn down heat and gently simmer for 3 minutes, until the liquid nearly disappears. Add in the cream and bring to a boil. Turn down the heat and simmer for 8 minutes, or until cream thickens considerably. Add in the diced squash and cook for 3-4 minutes. Add in the diced apples and cook an additional 2 minutes. Add in the dijon mustard and stir to blend in. Taste for seasoning and finish by adding the chopped herbs. Turn out to a bowl and top with the reserved bacon before serving hot.


bacon recipe courtesy of: Bruce Sherman, North Pond | Green City Market, 2732 North Clark Street, Suite 302, Chicago, Illinois 60614, (773) 880-1266

1565. SHORT RIBS braised in PETITE SYRAH with BACON, CARROTS and PEARL ONIONS

serves four


4 pounds bone-in short ribs
Salt and ground black pepper
3 cups petite Syrah
3 large onions, chopped medium
2 medium carrots, chopped medium
1 large celery rib, chopped medium
6 medium garlic cloves, chopped
¼ cup unbleached all-purpose flour
4 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes
1 ½ tablespoons minced fresh rosemary leaves
1 tablespoon minced fresh thyme leaves
3 medium bay leaves
1 teaspoon tomato paste

Bacon, Pearl Onion, and Carrot Garnish
6 slices bacon, cut into ¼ inch pieces
8 oz frozen pearl onions (do not thaw)
1 small package baby carrots
¼ teaspoon sugar
¼ teaspoon salt
sprigs of rosemary

Preheat oven to 450 degrees. Arrange the short ribs in a single layer on a flameproof roasting pan and season with salt and pepper. Roast until the meat begins to brown, about 45 minutes; drain off all the liquid and fat with a bulb baster. Flip ribs over and continue to roast another 15 – 20 minutes until the other side is nicely brown. Reduce oven temp to 300 degrees. Transfer the ribs to a large plate and cover loosely. Drain off all the fat into a small bowl and reserve. Place the roasting pan on 2 stovetop burners set at a low to medium heat; add the wine and bring to a simmer, deglazing the pan. Set the roasting pan with the reserved wine aside.

Heat 2 tablespoons of the reserved fat in a large ovenproof Dutch oven over medium-high heat; add the onions, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften, about 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour until combined, about 45 seconds. Stir in the wine from the roasting pan, the chicken broth, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste.

Bring to a boil and add the short ribs, completely submerging the meat in the liquid, return the liquid to a boil, cover the pot, place it in the oven and simmer until the ribs are tender, 2 – 2 1/2 hours. Transfer pot to a wire rack and cool, partially covered, until warm, about 2 hours.

Transfer the ribs from the pot to a large plate, removing the excess vegetables that may cling to the meat; discard any loose bones that may have fallen away from the meat. Strain the braising liquid into a medium bowl pressing out the liquid from the solids; discard the solids.

To prepare the garnish and finish the dish: cook bacon in a Dutch oven over medium heat until just crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the pearl onions, carrots, sugar, and salt to the Dutch oven; increase the heat to high and sauté stirring occasionally, until browned, about 5 minutes. Add the ribs and reserved liquid and return to a simmer. Gently stir in the bacon. Simmer an additional five minutes and serve over warm mashed potatoes. Garnish with a Rosemary sprig.


bacon recipe courtesy of: Jamie Concannon, Convergence Vineyards, 14650 Highway 124 / PO Box 905, Plymouth California 95669

1564. POT STICKER, SHIITAKE MUSHROOMS and CHINESE BACON SOUP

makes 4 servings


3 thick slices Chinese bacon (or double-smoked bacon), cut into small pieces
One 1-pound package frozen pot stickers stuffed with ground meat or seafood, thawed
6 cups chicken broth
1 small head Chinese cabbage (or Savoy cabbage), shredded
2 cups sliced fresh shiitake mushroom caps
1 cup scraped, thickly shredded carrots
2/3 cup chopped scallions (part of green leaves included)
1 teaspoon sesame oil
salt and freshly ground black pepper to taste

In a skillet, fry the bacon over moderate heat till just softened and set aside. Bring an 8-quart pot of water to a boil, add the pot stickers, and boil, uncovered, till cooked through, 6 to 8 minutes, stirring gently from time to time. Remove from the heat and keep the dumplings warm in the water. Meanwhile, in another large, heavy pot, bring the broth to a boil, add the cabbage, mushrooms, carrots, and reserved bacon, reduce the heat to moderate, and cook 8 to 10 minutes. Add the scallions, sesame oil, and salt and pepper, and continue cooking till the vegetables are just tender, 3 to 5 minutes. To serve, lift the pot stickers from the water with a slotted spoon, divide them among 4 soup bowls, and ladle equal amounts of the soup over the tops. Serve hot.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1563. TIGER SHRIMP with PINEAPPLE and SMOKED BACON

yields 4 first-course servings


16 large tiger shrimp (about 1 pound), shelled, deveined and slit length-wise
1 tablespoon lime juice
2 teaspoons hot chili oil
16 thin slices pineapple, each 1 inch by 2 inch
8 strips thickly cut smoked bacon, halved crosswise

Soak 16 6-inch bamboo skewers in water to cover for 30 minutes. Meanwhile, preheat broiler, or prepare a grill. Toss the shrimp, lime juice and chili oil and allow to sit for 5 minutes. Take a shrimp and place a piece of pineapple in the slit. Wrap a piece of bacon around it and secure with a skewer. Repeat with all the shrimp. Broil or grill, turning once, until bacon is crispy and shrimp are cooked through, 2 to 3 minutes per side. Serve.


bacon recipe courtesy of: Molly O'Neill, "The Pineapple Parable," The New York Times, March 15, 1998

1562. SUMMER CORN, SHRIMP and BACON CHOWDER

3 slices of bacon, small diced
2 stalks of celery, small diced
1 medium onion, small diced
1 carrot, small diced
1 small green pepper, small diced
1 small red pepper, small diced
2 tablespoons butter
1 10 oz can of cream style corn
2 cups chicken stock
½ cup heavy cream
2 splashes Tabasco
¼ teaspoon black pepper
2 tablespoons flour
1 cup frozen corn
1 splash Worcestershire sauce
½ teaspoon salt
½ lb. small-size peeled and deveined shrimp

Heat a large saucepan or Dutch oven over medium heat. Add bacon pieces and cook until crispy. Add onions, celery, peppers, and carrots; cook about 5 minutes, stirring frequently. Add butter and let melt. Add flour and stir well until all of the butter is absorbed by the flour. Add both types of corn, stock, cream, and seasonings. Mix well and allow chowder to simmer 20 minutes. Just before serving add shrimp and stir well; they will cook in about 2 minutes.


bacon recipe courtesy of: Dana, La Dolce Bacon, Washington, DC

1561. FRIED EGGS with BACON, GORGONZOLA and FRISEE

8 slices thick bacon
4 ciabatta rolls
4 tablespoons Gorgonzola dolce or other mild blue cheese
2 cups frisée lettuce
1 teaspoons extra-virgin olive oil
1 teaspoons red wine vinegar
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs, preferably pasture-raised

Preheat the oven to 350 degrees F. In a heavy ovenproof skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Evenly spread 1 tablespoon of the Gorgonzola on each bottom slice of bread and place all the bread slices into the oven. While the bread is toasting, toss the frisée in the oil and vinegar, and add salt and pepper to taste. In a medium-hot skillet, melt the butter and fry the eggs, two to four at a time (depending on the size of your skillet). Flip the eggs halfway through and cook until the yolks are solid around the edges and oozy in the middle. Season the eggs with salt and pepper. Once the bread is toasted and the cheese has melted, remove the bread from the oven. Place the eggs on top of the Gorgonzola, followed by the bacon, and finally the dressed frisée. Close the sandwiches and serve.


bacon recipe courtesy of: 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich by Tom Colicchio and Sisha Ortuzar. Clarkson Potter, 2009

1560. SWEET APPLE and BACON PUFFS with POMEGRANATE GLAZE

2 medium apples, cut into 8ths
8 slices bacon, cut in half
2 tablespoons unsalted butter, divided
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
6 ounces gorgonzola
8 ounces pomegranate juice
1/2 package puff pastry, thawed
Toothpicks, soaked in water

Roll out puff pastry. On a lightly floured surface, slice into 16 rectangles. Place on a parchment paper lined cookie sheet. Bake according to package directions in a preheated oven. Remove from oven and pop a hole into the top of each one with your finger. Set aside.

As puff pastry bakes, place the butter in a sauce pan over medium flame. Once hot, add apples and all of the spices, brown sugar and salt. Stir well and cook until apples just begin to soften, approximately 4-6 minutes. Remove apples from the sauce pan and place into a separate container to cool slightly.

Pour pomegranate juice directly into the spiced brown sugar that was just used to flavor the apples. Stir well, turn heat to medium high and cook for 7-10 minutes or until the glaze is thick enough to coat the back of a spoon. (Test this by dipping in a heat safe spoon or spatula and running a super clean finger through the liquid. If the line stays clear and none of the glaze runs through it, you’re done!)

While glaze reduces, spread bacon strips down on a flat surface. Top each one with an apple slice and a bit of gorgonzola. Wrap bacon tightly around apple and cheese, pinning it closed with a toothpick.

On a preheated grill, place bacon wrapped apples directly on the grill and cover with the lid. Cook, turning when necessary, until bacon is done, approximately 8-10 minutes.

As apple bacon parcels finish cooking, lay puff pastry pieces onto the grill, cover again and allow to heat until warm. Top each puff pastry with the apple bacon, remove toothpicks and serve drizzled with pomegranate glaze.


bacon recipe courtesy of: Nibbledish

1559. TERIYAKI BACON WRAPPED WATER CHESTNUTS in CHERRY SAUCE

2 (8 ounce) cans whole water chestnuts, drained
1 pound hickory-smoked bacon, slices cut in half
1 jar ham glaze cherry sauce
1/4 cup teriyaki sauce
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Wrap whole water chestnuts in bacon slices, secure with toothpicks. Place on a broiler pan and broil for 5 minutes, turn them over and broil an additional 5 minutes. Transfer to a shallow baking pan and pour the ham glaze cherry and teriyaki sauce, salt and pepper over them. Bake at 350° for 20 minutes and serve.


bacon recipe courtesy of: Peggy Bucholz, Fine Dining, Tucson, Arizona

1558. HALLOUMI and BACON ROLLS

250 gram block halloumi cheese
10 rashers pancetta or smoked streaky bacon
1 tablespoon chopped chives

Heat oven to 200C/fan 180C/gas 6. Cut the halloumi into 20 sticks. stretch each rasher of pancetta with the back of a knife, then cut in half. season the pancetta with just black pepper, then sprinkle with the chopped chives. Roll the pancetta around the halloumi in a spiral and arrange on a baking sheet. Bake for 10-12 mins or until the pancetta is brown and beginning to crisp.


bacon recipe courtesy of: Good Food magazine, December 2006

1557. CHICKEN, BEEF and BACON SOUP with SAFFRON

3 1/3 lb beef silverside
1 fat boiling fowl
1 1/2 lb gammon
1 salt
1 black pepper; freshly ground
4 carrots
4 leeks
2 small turnips
3 onions

Le Mourtayrol
1/2 teaspoon saffron
1 loaf french bread
2 tablespoon olive oil

Put the silverside, chicken and gammon into a large pot. Cover generously with water. Add a little salt, but not too much as the gammon is salty, and plenty of pepper. Bring slowly to the boil. Skim off the scum and add the whole vegetables. Reduce the heat, partly cover the pot and gently simmer, with just the occasional bubble bursting on the surface, for 4 hours. After 2 1/2 hours remove 1 pint of stock from the pot, add the saffron to it and leave it to infuse for 20 minutes. Meanwhile, cut the bread into slices, toast them lightly and arrange them in a stoneware pot or in a heavy casserole. Pour on the stock and saffron, cover the pot and cook gently for 1 hour either on top of the stove, using a heat diffuser, or in a moderately low oven. Stir occasionally so that the bread dissolves into a creamy yellow paste. If it becomes too dry, add a little more stock from the pot. Finally stir in the oil. Remove the meats and the vegetables from the soup to serve later as the main course. Strain the soup and ladle it into individual soup bowls. Add a large spoonful of the mourtayrol to each bowl and serve.


bacon recipe courtesy of: Buanzo's Recipe Website

1556. LUMP CRABMEAT REMICK with BACON and SAFFRON RICE PILAF

yields six servings


1 tablespoon butter
1 tablespoon olive oil
1/2 cup minced onions
1/4 cup minced green bell peppers
1/4 cup minced celery
salt
freshly ground white pepper
2 teaspoons chopped garlic
2 pinches of saffron threads
1 cup long-grain white rice
2 cups chicken stock
6 ounces bacon, chopped
1 large egg
1 tablespoon chopped garlic
3 tablespoons ketchup
3 tablespoons finely chopped fresh parsley leaves
2 teaspoon dry mustard
1 tablespoon paprika
1/4 cup tarragon vinegar
hot pepper sauce, to taste
1 cup vegetables oil
1 pound lump crabmeat, picked over for shells and cartilage
6 lemon twists

Preheat the oven to 400 degrees F. Butter 6 individual round au gratin ramekins and place on a baking sheet. Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and celery. Season with salt and pepper. Cook, stirring, for 1 minute. Add the garlic and saffron, and continue to cook, stirring, for 1 minute. Add the rice and stock. Cover and cook for 20 minutes, or until the water is completely absorbed. (This makes about 3 cups of cooked rice.) Remove from the heat and set aside.

Cook the bacon in a small skillet over medium heat until crispy, 6 to 8 minutes. Remove, drain on paper towels, and set aside. In a food processor fitted with a metal blade, combine the egg, garlic, ketchup, 2 tablespoons of the parsley, the dry mustard, paprika and vinegar. Process until smooth. Season with hot pepper sauce, salt and pepper. With the machine running, slowly add the oil in a steady stream. Season with salt and pepper.

To assemble, spoon 1/2 cup of the rice filling evenly over the ramekins. Season the crabmeat with salt and pepper. Place a sixth of the crabmeat over each ramekin of rice filling. Spread the Remick dressing evenly over each ramekin of crabmeat. Place in the oven and cook for 6 to 8 minutes or until the top is golden and bubbly. Remove from the oven and garnish with the crispy bacon, the remaining parsley, and lemon twists.


bacon recipe courtesy of: Emeril Lagasse, Emeril Live

1555. CLAM, PORK, SAUSAGE and BACON STEW

1 can (28-ounce) Italian plum tomatoes with juices
2 tablespoons extra virgin olive oil
2 (1/4-inch-thick) slices bacon, cut into 1/4-inch dice
1 cup chopped yellow onion
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper
3 cloves garlic, coarsely chopped
4 ounces chourico or chorizo, casings removed and cut into 1/4-inch dice
4 ounces pork tenderloin, loin, or shoulder, cut into 1/4-inch dice (optional)
2 teaspoons sweet paprika
1/2 cup dry white wine
2 tablespoons finely chopped fresh Italian parsley
2 pounds littleneck or Manila clams, cleaned
8 ounces romano or other green beans, trimmed and cut into 1-inch lengths

Fit a food mill with the medium disk, and set the mill on the rim of a medium bowl. Put the tomatoes with their juices in the food mill and puree. Reverse the crank to extract every bit of flavor from the tomato pulp, and occasionally stop to clean the underside of the mill with a rubber spatula, so the puree falls freely. Discard the pulp left in the strainer. Set the puree aside.

In a large, heavy skillet, heat the olive oil over medium heat until hot enough to sizzle a piece of bacon. Add the bacon and cook, stirring, for 5 minutes, or until lightly browned. Add the onion and red and green peppers and saute, stirring, for 8 minutes, or until the vegetables are wilted and beginning to turn golden. Add the garlic and saute for 1 minute. Stir in the chourico and pork and cook, stirring, for 3 minutes, or until lightly browned. Sprinkle with the paprika and cook, stirring, for 1 minute.

Add the wine, tomatoes, and parsley and bring to a boil. Decrease the heat to low and cook, uncovered, for 20 minutes, or until liquid is slightly reduced.

Spoon half of the sauce into the cataplana; spoon the clams on top and scatter the green beans over the clams. Spoon the remaining sauce on top. Secure the cover in place.

Place the cataplana over medium heat and cook for 10 minutes, or until the clams have opened. Bring the cataplana to the table and, using oven mitts, carefully remove the cover. Discard any clams that failed to open. Spoon the clams and rich sauce into warmed shallow bowls and serve at once.


bacon recipe courtesy of: Things Cooks Love by Marie Simmons. Andrews McNeel, 2008

1554. KEY WEST CONCH and BACON STEW

makes 4 to 6 servings


4 slices double-smoked slab bacon, cut into small pieces
1 large onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 ripe medium tomatoes, chopped and juices retained
2 medium potatoes, peeled and cut into ½-inch cubes
2 pounds frozen conch meat, thawed, pounded till quite thin, and cut into 1-inch pieces
2 bay leaves
salt and freshly ground black pepper to taste
2½ cups water
One 5-ounce can evaporated milk

In a large, heavy pot, fry the bacon over moderate heat till almost crisp, then add the onion, celery, and garlic and cook, stirring, till soft, about 3 minutes. Add the tomatoes with their juices, potatoes, conch, bay leaves, salt and pepper, and water and bring to a boil. Reduce the heat to low, cover, and simmer till the conch is tender, about 1 hour. Pour in the evaporated milk and stir till the stew is heated through, never allowing it to boil. Serve hot in wide soup bowls.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1553. SPICY GUMBO with ANDOUILLE and BACON-WRAPPED SHRIMP

serves ten


1/2 cup flour
1/2 cup vegetable oil
3 slices center cut bacon, divided
2 chicken andouille sausage links
1 stalk celery, chopped
1/2 red bell pepper, chopped
1 jalapeno, chopped
2 scallions, chopped
2 cloves garlic, minced
6 cups fat free chicken broth
1 tablespoon Cajun seasoning
1 tablespoon cayenne pepper
2 teaspoons fresh basil, chopped
1 teaspoon thyme, chopped
2 teaspoons fresh black pepper
1/2 teaspoon kosher salt
2 bay leaves
1 roma tomato, chopped
1 can okra with tomatoes, drained
1/2 lb shrimp- 10 set aside and the rest chopped
2 cups cooked white rice, for serving

Begin by making roux: In a deep sided saucepan, combine oil and flout over medium heat. Cook, stirring constantly, until the mixture reduces and becomes a dark brown (almost a milk chocolate color). This will take about 20 minutes. Remove from heat and continue stirring for a few minutes to prevent burning. Set aside.

Set a large stock pot over medium-high heat. Cut one slice of bacon into 1/2″ pieces and cook until crisp. Add sausage and brown. Add velery,red pepper, jalapenio, scallions, and garlic. Cook until soft. Add next 8 ingredients (through bay leaves). Bring to a boil. Reduce to a simmer and add roux. Continue to simmer for about 10 minutes. Add tomato, okra, and chopped shrimp and cook another 10 minutes or until okra is sodt and shrimp is cooked through.

Meanwhile, divide remaining bacon into 10 pieces. Wrap around shrimp and place on a skewer. Grill over medium heat for about 10 minutes or until shrimp is cooked and bacon is crisp.

To serve, mound rice in a bowl. Spoon gumbo around rice. Top with a bacon wrapped shrimp.


bacon recipe courtesy of: Food Buzz, May 28, 2009

1552. FRENCH CABBAGE, DUCK GIZZARD and BACON SOUP

makes 6 to 8 servings


4 chicken legs, disjointed
2 medium onions, cut in half
2 celery ribs, cracked in half
2 turnips, peeled and cut in half
2 carrots, scraped and cut in half
4 peppercorns
Salt to taste
4 quarts water
1 pound white pea or navy beans, soaked in cold water overnight
1 small green cabbage (blemished leaves discarded), cut into quarters and cored
½ pound ventrèche bacon (or slab bacon, rind removed), coarsely chopped
1 garlic clove, smashed
2 pounds (about 4) red potatoes, peeled and quartered
2 pounds duck gizzard confit
Salt and freshly ground black pepper to taste

To make the bouillon, combine all the ingredients in a large stock pot or Dutch oven, bring to a boil, and skim off the froth. Reduce the heat to low, cover, and simmer for 2 hours. Remove the chicken from the bouillon and reserve for another use. Strain the bouillon into a large bowl, cover, and chill overnight.

To make the soup the next day, transfer the soaked beans to a large saucepan with enough fresh water to cover, bring to a simmer, cover, and cook 45 minutes. Reserve.

Plunge the cabbage into a large saucepan of salted boiling water, boil for 10 minutes, and drain. Pour the bouillon into a large pot, add the bacon and garlic, bring to a boil, reduce the heat to low, and simmer 20 minutes. Add the cabbage, potatoes, and carrots, increase the heat slightly, and cook till the vegetables are tender, about 30 minutes. Add the reserved beans, gizzard confit, and salt and pepper and continue to simmer till the beans are meltingly tender, about 45 minutes.

Serve the soup very hot in heavy, shallow soup bowls.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1551. ALSATIAN CHOUCROUTE and DUCK CONFIT with BACON

makes 4 servings


4 duck leg confit
1 lb. (2 packs) bacon, small dice
1 lb. ventréche, large dice
4 Boudin Blanc
4 knockwurst
2 bags sauerkraut rinsed and drained
3 medium white onions, sliced thin
10 juniper berries, crushed
2 tablespoons fresh thyme leaves
4 bay leaves
3 cups dark beer
duck fat
1/3 cup veal demi-glace
salt and pepper
butter

Preheat the oven to 300°. In a heavy bottomed rondeau or oven-proof casserole, sauté the bacon, ventréche and onions in about 2 tablespoons duck fat, trying not to pick up too much color.

Add sauerkraut to the onions, juniper berries, bay leaves, thyme and season to taste with salt and pepper. Stir all of the ingredients in the pan to combine and heat through. Add the beer and cover with parchment or waxed paper buttered on one side (butter side down). Place in the oven for 2 1/3 to 3 hours or until all the liquid is about gone.

Add about 2 tablespoons of duck fat to a sauté pan and cook the duck leg confit skin side down until crisp and brown over medium heat. Remove to a baking sheet skin side up. In the same sauté pan, brown the sausages and add to the baking sheet. Place the sheet in the oven at 300° F. for 12 to 15 minutes.

Heat the demi-glace in a sauce pan and add about 4 tablespoons of butter over low heat. Swirl the pan constantly to incorporate both ingredients until the butter is just melted.

Place a quantity of the sauerkraut mixture in the center of each plate bracketed on each side with one boudin blanc and one knockwurst.

Spoon a little of the demi-glace/butter emulsion over and around the sauerkraut. Remove the thigh and leg bones from the confit leaving the meat in one piece and place skin side up over the top of the sauerkraut and serve.


bacon recipe courtesy of: D'Artagan, 280 Wilson Avenue, Newark, New Jersey 07105, (800) 327-8246 ext. 0

1550. SEARED HAKE with LENTILS, BACON, OYSTER MUSHROOMS and MUSTARD EMULSION

makes 6 servings


7 tablespoons grapeseed oil
1/2 cup bacon, diced
6 tablespoons butter
1/2 cup carrot, diced
1/2 cup shallots, diced
1/2 cup leek, whites only diced
1/2 cup celery root, diced
2 garlic cloves, diced
1 pound le puy lentils, soaked in water over night, strained and blanched
salt, pepper, sugar and cayenne for seasoning
1 ounce balsamic vinegar
3 cups chicken stock
1/2 cup white wine (dry)
1/2 ounce whole grain mustard
6 pieces hake (3 ounce each)
1 1/2 cups oyster mushrooms, sliced
1 1/2 ounce bacon strips
3 tablespoons toasted and chopped pecans
1 tablespoon parsley, chopped
6 quail eggs
Chervil for garnish

Make the lentils. Heat 2 tablespoons grapeseed oil in a pot and add the bacon, searing for 2 minutes. Add 1 tablespoon butter, carrots, shallots, leek, celery root and garlic and saute for another 2-3 minutes. Add the lentils and cook 1 minute more. Season with salt and pepper and deglaze with the balsamic vinegar. Let reduce for 3 minutes and add 2 cups chicken stock. Let it simmer for about 15 to 20 minutes.

Strain the liquid and combine with 1/4 of the lentils in a blender to make a lentil sauce. Pour the lentil sauce over the remaining lentils and let sit.

Make the Sauce Combine 1 cup chicken stock with white wine, salt, sugar and cayenne. Let simmer until it is reduced by 1/3; mix in 3 tablespoons butter to emulsify the sauce; finish with mustard. Reserve.

Make the fish. Season the fish with salt and cayenne. Heat up a frying pan, add 2 tablespoons grapeseed oil, and sear the fish for about 2 minutes on each side. Add 1 tablespoon butter to finish and remove from heat; let sit in the pan for 1 minute more then remove to a platter.

Make the Mushrooms. Heat a frying pan and add 2 tablespoons grapeseed oil. Add the mushrooms and bacon and saute for about 2 minutes. Add the pecans and season with salt and pepper. Finish with parsley and remove from heat.

Fry the quail eggs. Heat up a frying pan over medium heat. Add 1 tablespoon grapeseed oil and crack the eggs into the pan. Cook for 1 minute and remove.

Plating: Divide the lentil stew amongst 6 plates. Arrange a piece of fish and then top with a quail egg. Pour 1 spoonful of sauce around the lentils and garnish with chervil.


bacon recipe courtesy of: Chef Martin Brock, Behind The Burner

1549. BACON-WRAPPED SHRIMP and POBLANO GRITS

serves six


For the Shrimp:
18 pieces black tiger shrimp, peeled and deveined
1/2 tablespoon Kosher salt
9 bacon slices
2 teaspoons cracked black pepper
grapeseed oil for searing

For the Grits:
2 quarts chicken stock
1 quart milk
1/4 stick unsalted butter
1 quart instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 tablespoons chopped cilantro
2 tablespoons Kosher salt
2 tablespoons cracked black pepper

For the Chipotle-Tomato Butter:
1/2 yellow onion, chopped
2 tablespoons chopped garlic
3 Roma tomatoes, chopped
3 tablespoons chipotle peppers (in Adobo)
1 teaspoon black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 teaspoons Kosher salt

Shrimp Prep: Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep: Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce: In a saucepot, saute onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

To Plate: Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.


bacon recipe courtesy of: Nick Lindauer, Hot Sauce Blog, May 22, 2008

1548. GOAT CHEESE and BACON CROSTINI

makes 2 dozen


4 ounces soft fresh goat cheese, room temperature
¼ teaspoon coarsely ground black pepper
½ teaspoon lemon zest
1 teaspoon lemon juice
12-inch-thick slices narrow French baguette
1 garlic clove
4 slices of crisp bacon, crumbled
Fresh chervil leaves

Place goat cheese in small bowl. Add pepper, lemon zest and juice. Rub baguette slices with garlic clove. Bake until just crisp, but not starting to brown, about 5 minutes. Remove from oven and immediately cut the slices in half, with a sharp serrated knife. Spread about a teaspoon of goat cheese atop the toasted baguette slices and top with crumbled bacon and a few chervil leaves. Press gently to make sure bacon and chervil are in place. Place crostini on platter and serve.


bacon recipe courtesy of: New Orleans Food and Recipe News, The Times-Picayune, December 27, 2007

1547. BACON and BLUE CHEESE CROSTINI

yields eight servings


24 prepared garlic crostini
1/2 cup blue cheese, crumbled
1/2 lb. bacon, cooked and coarsely chopped

Top each crostini with about 1 teaspoon of cheese and a good pinch of bacon. Place on baking sheet and broil, 6 inches from heat source, at 500ºF for about 5 minutes or until cheese is slightly browned and bacon is hot.


bacon recipe courtesy of: Hormel, Hormel Foods Corporation, Consumer Response, 1 Hormel Place, Austin, Minnesota 55912

1546. SNOWPEA and CRISPY BACON PASTA

serves four


350 grams bow tie pasta
1 tablespoon oil
1 onion, sliced
100 grams mushrooms, sliced
375 ml can evaporated milk
2 teaspoons dijon mustard
1 tablespoon cornflour
salt and pepper
125 grams snow peas, sliced lengthways
4 rashers bacon, sliced, pan fried or grilled until crisp

Cook pasta according to directions on packet, drain, keep warm. Heat oil in pan, add onion and mushrooms, cook stirring 1 minute. Add combined evaporated milk, mustard, cornflour, salt and pepper. Bring to boil stirring, add snow peas, simmer 1 minute. Pour sauce over pasta with bacon, toss through.


bacon recipe courtesy of: Carnation Milk | Cuisine.com.au, The Sydney Morning Herald

1545. CRISPY DUCK and BACON FRITTER with WATERMELON and MOZZARELLA SALSA

serves four


1 tablespoons olive oil
4 smoked bacon, cut into strips
1 onion, chopped
1 clove garlic, chopped
2 cooked duck legs, flesh shredded
4 tablespoons mashed potato
black pepper
4 large spring roll wrappers
1 egg, beaten
vegetable oil, for deep-frying
alfalfa shoots, to garnish

For the watermelon and mozzarella salsa:
1 small watermelon, cut into batons
150 grams bocconcini (small balls of mozzarella cheese)
bunch of leaves basil
juice of 1/2 oranges, reduced by half
1 teaspoon Dijon Mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
black pepper

Heat the olive oil in a heavy-based frying pan. Add the bacon and fry until golden brown.

Add the onion and garlic. Fry until softened slightly and then add the duck leg meat and mashed potato. Season to taste with salt and freshly ground pepper.

Divide the duck mixture into four portions. Place each portion on a spring roll wrapper, brush the edges with beaten egg and roll up each wrapper over the duck to form a spring roll, pressing the edges together firmly.

Heat the vegetable oil in a wok or deep fat-fryer. Deep-fry the duck fritters until crispy and golden brown. Remove with a slotted spoon, drain on kitchen paper, set aside and keep warm.

Meanwhile, arrange the watermelon on a serving plate. Scatter with the mozzarella balls and shredded basil.

Mix together the reduced orange juice, mustard, vinegar and olive oil. Season with salt and freshly ground pepper.

Slice the fritters into pieces, arrange on the watermelon plate in a tower and finally drizzle over the orange dressing.

Scatter with the alfalfa shoots and serve at once.


bacon recipe courtesy of: Andrew Nutter, Good Food Live, Good Food Channel, UKTV

1544. SWEET POTATO and BACON FRITTERS

1/2 pound bacon, coarsely chopped
1 large yam (orange-fleshed sweet potato), scrubbed and patted dry
1/2 cup buttermilk, plus more as needed
1 large egg, beaten
2 cups all-purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground allspice
vegetable oil for deep-frying
pure maple syrup for serving

Cook the bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Prick the yam and baked it in a 400 degree oven until tender. (For the quick version, microwave the yam on high for about six minutes.) Once the yam is cool, spoon the flesh into a bowl and mash with a potato masher. Place 1/2 cup of the mashed yam in a large bowl. Whisk in the egg and buttermilk.

Sift the flour, sugar, butter, baking powder, salt, nutmeg, and allspice into a bowl. Use a pastry cutter and combine until a fine meal forms. Add the flour mixture to the yam mixture and stir until a soft dough forms, add more buttermilk as needed if the dough is too dry. Add the bacon and stir until just distributed. Cover the bowl with a towel and let stand for 10 minutes.

Line a baking sheet with paper towels. Pour vegetable oil to a depth of 1 1/2 inches into a Dutch oven [I recommended a Fry Daddy]. Heat the oil over medium heat until it registers 350-degrees Fahrenheit. Drop tablespoons full of the dough, 5 or 6 at a time, into the oil and fry, turning occasionally, until cooked through and brown, about 3 minutes. Using a slotted spoon, transfer the fritters to the baking sheet. Place in the oven to keep warm. Repeat with the remaining batter, letting the oil return to temp between each batch. Serve the fritters hot with maple syrup.


bacon recipe courtesy of: Life at the Condo with Baby, February 19, 2009

1543. GREEN CHILI and BACON HOMINY (POSOLE)

serves 10-12


1 cup chopped onion, sauteed
4 15-ounce cans white hominy (drain and reserve)
1/2 cup hominy liquid
1 tablespoon juice from pickled jalapenos
1/2 pound cheddar cheese, grated
10 slices bacon, fried crisp and chopped (reserve drippings)
1 cup chopped green chiles
1-2 pickled jalapenos, seeded and chopped

Saute the onions in bacon drippings and put aside. Heat the hominy in a separate saute pan, stirring often. When heated thoroughly; add the hominy liquid and jalapeno juice, bring back to a high temperature and add 3/4 of the cheese. When the cheese melts, add half the peppers and bacon and all the onion. Pour into a 9x13 inch baking pan and sprinkle with remaining cheese, bacon and peppers. Bake at 325 degrees until cheese on top melts, about 15 minutes. (40 minutes if refrigerated).


bacon recipe courtesy of: New Mexico Chili, 2315 Hendola N.E., Albuquerque, New Mexico 87110

1542. SMOKE-BAKED BARBECUE CHILE PIE with BACON

serves 6


1 frozen prepared deep-dish pie crust
8 ounces fire-roasted mild Hatch or other chile peppers, seeded and sliced into strips of varying size
8 ounces shredded cheddar–Monterey Jack cheese blend
1/4 cup chopped Texas sweet or Vidalia onions
1/2 teaspoon olive oil
4 large eggs, beaten
1/4 cup wood chips, soaked in water and drained, or 1/2 cup dry wood chips for a gas grill
8 ounces hickory- or maple-smoked bacon, cooked until crisp and chopped

Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.

Line the bottom and sides of the pie crust with the chile pepper strips, reserving a few to garnish the top of the pie. Top with the cheese, spreading it out evenly over the bottom of the crust.

In a small sauté pan over medium heat, sauté the onions in the olive oil until softened, about 3 minutes. In a medium-size bowl, combine the eggs and onion, then pour the mixture over the cheese. Arrange the reserved chile pepper strips on the top of the pie.

When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the pie on the indirect side of the grill. When the smoke starts to rise, close the lid.

Smoke bake the pie at 350°F for 40 to 45 minutes or until the crust has browned, the filling has set, and the pie has a mild, smoky aroma. Sprinkle with the bacon before serving.


bacon recipe courtesy of: Ardie A. Davis, "25 Essentials: Techniques for Smoking," Epicurious, August 2009

1541. BACON-WRAPPED SMOKED STUFFED CHILE POPPERS

serves 4


8 ounces cream cheese or Neufchâtel cheese, at room temperature
1/2 cup shredded sharp cheddar cheese
12 large jalapeño chiles (green, red, or both), cored and seeded
1 empty cardboard egg carton, lid removed, or a metal jalapeño popper rack
12 pecan halves, toasted
8 ounces thin-sliced smoked bacon
1/2 cup wood chips, soaked in water and drained, or 1 cup dry wood chips for a gas grill

To make the popper filling, combine the cheeses in a medium-size bowl and stir them together with a fork. Put the cheese mixture in a gallon-size zipper-top plastic bag and cut a small hole in one corner of the bag. Squeeze each jalapeño full of the cheese mixture. Place the cheese-filled jalapeños in the egg carton. Push a pecan half into each pepper. Wrap a half strip of bacon around each jalapeño and secure with a toothpick.

Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.

When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the jalapeños on the indirect side of the grill. When the smoke starts to rise, close the lid.

Smoke the peppers at 350°F for 1 hour and 15 minutes until the bacon is cooked and the jalapeño have a smoky aroma.


bacon recipe courtesy of: Ardie A. Davis, "25 Essentials: Techniques for Smoking," Epicurious, August 2009

1540. TURKEY CLUB SALAD with BACON, AVOCADO and MAYO

makes 4 servings


6 bacon slices
1 ripe 6-to 8-ounces avocado, pitted and peeled
1/4 cup mayonnaise
1/3 to 1/2 cup water
3 tablespoons fresh lemon juice
1 (6-inch) piece baguette or Italian loaf, halved lengthwise
2 tablespoons olive oil, divided
1 pound turkey cutlets
1 (10-ounces) bag chopped romaine
2 cups shredded cabbage or coleslaw mix
2 medium tomatoes, chopped
Equipment: a 2-burner grill pan

Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain. Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary. Heat grill pan over medium-high heat until hot. Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces. Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips. Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing. Toss just before serving and serve remaining dressing on the side.


bacon recipe courtesy of: Gina Marie Miraglia Eriquez, Gourmet, August 2009

1539. TAGLIATELLE with CARAMELIZED ONIONS, APPLEWOOD SMOKED BACON and CREMINI MUSHROOMS

sea salt
extra virgin olive oil
1/4 pound good quality applesmoked bacon, cut into thin slices
2 small sweet onions, peeled and halved or quartered (depending upon size)
1 pound cremini mushrooms, sliced
4 garlic cloves, peeled and smashed
needles from 2 small fresh rosemary sprigs
cracked black pepper
1 pound tagliatelle pasta (or any wide ribbon egg pasta)
1/2 stick cold butter, cut into smaller pieces
1/2 cup freshly grated Parmigiano-Reggiano (plus extra for the table)
1/2 cup chopped fresh Italian parsley

Fill a large pot with water and bring to a boil over high heat.

In a large skillet, heat 3 tablespoons (or 3 count) of olive oil over medium heat. Add bacon and onions and cook until carmelized (about 8 minutes). Add the mushrooms, garlic and rosemart and cook until mushrooms are well carmelized (about 12+ minutes) Season with salt and pepper and scrap mushroom mix into a serving bowl. Cover to keep warm. Do not wash the skillet!! Set aside.

Place pasta in water. Cook until al dente (approximately 8-9 minutes). After pasta has been cooking about 4 minutes when it’s about half way done, take a cup of the pasta water and place in the same skillet used for the mushrooms. Add cold butter pieces and simmer over medium heat until the liquid reduces to a sauce-like consistency (about 10 minutes)

Drain the pasta and place it in the bowl with the mushroom mixture. Pour in the hot butter sauce. Add the Parmigiana, cracked black pepper and parsley. Toss lightly and serve with more cheese.


bacon recipe courtesy of: Laura's Best Recipes, July 11, 2009

1538. TAGLIATELLE with BACON and TOMATO

serves one


2 tablespoons olive oil
2 slices bacon, diced
2 spring onions, chopped
pinch chili flakes
2/3 tin tomatoes
4-5 sheets pasta, cut into thick strips
Pecorino cheese to grate
3-4 basil leaves to garnish

Heat the oil and fry the bacon and spring onions in the olive oil for 3-4 minutes. Add the chili and tomato and simmer for two minutes. Cook the pasta strips in boiling water for 3-4 minutes until tender. Drain and add to the pasta sauce. Toss through and serve with the cheese and basil on top.


bacon recipe courtesy of: Gino D'Acampo, Ready Steady Cook, BBC Food

1537. BACON-WRAPPED GOAT SHOULDER FILET

yields 8-10 servings


1 (6-8 lb) goat shoulder
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic salt
6 slices of bacon

Trim fat from shoulder or ham. Rub salt, pepper and garlic salt into surface of meat. Wrap bacon slices around meat. Place on large aluminum foil rectangle and wrap to form tight package. Chill unfrozen meat overnight in refrigerator; store frozen meat in refrigerator for 24 hours. Cook on gas grill over low heat for 2 ½ hours.


bacon recipe courtesy of: Ruble C. Conatser, Jr., Mountain Goat Ranch, goatgod@twlakes.net

1536. BACON and TOMATO GUACAMOLE

serves 10; yields 3 cups


5 strip(s) medium-thick bacon (full-flavored smoky bacon is great here)
3 medium-large, ripe avocados (about 1 1/4 pounds)
1/2 medium-large white onion, chopped into 1/4-inch pieces
2 canned chipotle chilies in adobo, up to 3 chilies, to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out, and finely chopped
1 medium-large, round, ripe tomato, cored and chopped into 1/4-inch pieces (see Tip)
1/4 cup(s) loosely packed, coarsely chopped fresh cilantro, thick bottom stems cut off
salt
1 tablespoon(s) fresh lime juice, up to 2 tablespoons

In a large, 10-inch skillet, cook bacon in a single layer over medium heat, turning occasionally, until crisp and browned, about 10 minutes. Drain on paper towels, then crumble into small pieces.

Cut around each avocado, from stem to blossom end and back again, then twist 2 halves apart. Scoop out pit and discard. Scoop flesh from skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash avocados into a coarse puree.

Scoop onion into a small strainer and rinse under cold water. Shake off excess water and transfer to bowl, along with chipotle chilies, tomato, cilantro (save a little for garnish if you wish), and about 2/3 bacon. (If guacamole isn't being served right away, don't add bacon until just before serving, because it loses crispness as it sits in guacamole.) Gently stir to combine all ingredients. Taste and season with salt (usually about 1/2 teaspoon) and enough lime juice to add a little sparkle.

Cover with plastic wrap directly on surface of guacamole and refrigerate until ready to serve. Scoop guacamole into a serving dish, sprinkle with remaining bacon (and cilantro if you have it), and you're ready to serve.

Tip: If the tomato is really ripe and juicy, cut it in half width-wise (across its "equator"), then gently squeeze out the jellylike seeds from each half. That will keep the guacamole from being runny.


bacon recipe courtesy of: Rick Bayless | delish.com, Hearst Magazines Digital Media, info@delish.com

1535. GARLIC CHICKEN with BACON and BRIE

serves one


1 chicken breast
butter
garlic
smoked bacon
brie
tagliatelle, a flat pasta like linguini, but wider
Jarlsberg cheese (or Emmenthal)
cream
2 teaspoons green pesto
1-2 glasses white wine

Take the chicken breast and unfold the gujon (the strip underneath). Put in a thick slice of brie and fold back. Paint the chicken breast with garlic butter, then wrap the chicken in some smoked bacon. Try to lay the bacon so the chicken is well covered. Then place in an oven at 180 degrees C. (350 degrees F.) for 45 minutes. While this is cooking, gently fry some crushed garlic in butter, add 1-2 glasses of white wine and allow to reduce. Put the tagliatelle on to cook, add the cream to the garlic and white wine mix. When this thickens, add 2 teaspoons of Pesto. Add this sauce to the cooked and drained pasta. Finally mix in grated jarlsberg to the pasta to taste.
Serve a bed of pasta on a plate, and place the chicken parcel on top. Pour some of the sauce from the chicken pan over the chicken, and enjoy!!


bacon recipe courtesy of: Hamish Redpath, NetCooks.com, United Kingdom, cooking@netcooks.com

1534. BAKED PASTA with ONION, BACON and BRIE

makes four servings


4 ounces sliced bacon, cut into 1-inch strips
1 medium onion, thinly sliced
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Brie, rind removed, cheese cut into 1-inch chunks
12 ounces fusilli
salt and freshly ground pepper
3 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the broiler and position a rack 6 inches from the heat. In a deep, medium skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Drain the bacon on paper towels and discard all but 1 tablespoon of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring, until softened and lightly browned, about 6 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and whisk until the sauce is thickened and bubbling, about 3 minutes. Turn off the heat and stir in the Brie until completely melted.

Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente; drain well.

Add the fusilli to the sauce in the skillet and toss. Add the bacon and season with salt and pepper. Transfer the pasta to an 8-inch baking dish and sprinkle the Parmigiano-Reggiano on top. Broil for 5 minutes, until the cheese is golden, shifting the pan for even browning.


bacon recipe courtesy of: Grace Parisi, Food & Wine

1533. PESTO BACON LETTUCE and TOMATO WRAPS with SMOKED TURKEY

1 brown rice tortilla wrap
3 slices of smoked turkey
dab of your favorite pesto
3 slices of cooked and crispy bacon
A handful of crisp baby lettuce greens
5 grape tomatoes, halved
sea salt and fresh ground pepper
olive oil, as needed

Heat up the grill on medium high. Lay your tortilla flat. Add the smoked turkey slices. Spread some pesto on the turkey. Add the cooked bacon strips, baby greens, tomatoes. Season with sea salt and pepper. Roll up and lightly brush with olive oil. Place gently on the grill and lower the top. After two to three minutes, open the grill and turn the roll-up on its side (to keep it rounder and less flat); lower the grill top again- gently- and heat through- maybe three minutes. Slice in half and consume with gusto- or wrap in foil for picnics. These wraps travel well in a cooler.


bacon recipe courtesy of: Karina Allrich, Karina's Kitchen, Los Angeles, California

1532. FAVA BEAN PUDDING with SHIITAKES, BACON and WILTED ARUGULA

yields four servings


The pudding:
5 pounds fresh fava beans, shelled
2 eggs
1/4 cup yogurt cheese (see note)
2 scallions, green part only, minced
1 teaspoon kosher salt
freshly ground pepper to taste
olive oil spray

The garnish:
3 slices bacon, diced
3 cups stemmed and sliced shiitake mushrooms
2 cups arugula leaves
1/2 teaspoon kosher salt
freshly ground pepper to taste

To make the pudding, bring a large pot of water to a boil. Add the beans and blanch until soft, about 8 to 10 minutes. Drain and rinse under cold running water. Slip their skins off. Set aside 1/2 cup of beans and put the rest into a blender. Add the eggs, yogurt cheese, scallions, salt and pepper and blend until smooth.

Spray 4 6-ounce ramekins with the olive oil and divide the bean mixture among them. Place them in a steamer basket over barely simmering water. Cover and steam until puddings are set, about 25 minutes.

To make the garnish, cook the bacon in a medium-size nonstick skillet until browned. Remove with a slotted spoon and reserve. Pour off the fat. Add the shiitakes to the skillet and cook over medium heat until softened, about 5 minutes. Add the arugula and cook until almost wilted. Remove from the heat and stir in the bacon, salt and pepper.

To serve, run the tip of a small knife around the inside edge of the ramekins to loosen the puddings. Invert each onto the center of a plate and surround with the shiitake mixture. Sprinkle with the reserved fava beans and serve immediately.

NOTE: To make yogurt cheese, drain plain nonfat yogurt in a paper-towel-lined sieve for several hours.


bacon recipe courtesy of: Molly O'Neill, "The Shell Game," The New York Times, August 13, 1995

1531. LINGUINE with GRILLED CLAMS and BACON

makes 4 (main course) servings


1/2 pound sliced bacon, chopped
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons hot red-pepper flakes
1/4 cup fresh lemon juice
32 small (less than 2 inches wide) hard-shelled clams, scrubbed
3/4 pound linguine
1/2 cup chopped flat-leaf parsley
Equipment: a 13-by 9- by 2-inch disposable foil pan

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .

Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.

Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.

Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)

Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.

Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.


bacon recipe courtesy of: Chris Schlesinger and John Willoughby, Gourmet, June 2009

1530. BACON CHOCOLATE CRUNCH BAR

4 lb. gianduja chocolate
1 lb. peanut butter
8 oz. praline paste
4 cups feuillitine (or chopped-up cornflakes)
1½ teaspoon sea salt
1 lb. bacon

Combine the chocolate, peanut butter and praline paste in a double boiler and melt over low heat. Stir in the feuillitine and salt. Spread the chocolate mixture evenly on a large pastry sheet and refrigerate until solid. Cut the chocolate into strips. Brunoise the bacon (dice it really small) and cook in a pan until it's almost burned. Transfer it to a paper towel to soak up some of the fat. Using a crème brûlée torch, quickly heat the top of the chocolate strips to soften. Cover the top with bacon.


bacon recipe courtesy of: Chefs Jon Shook and Vinny Dotolo, Animal, 435 N. Fairfax Avenue, Los Angeles, California 90036, 323-782-9225

1529. GRILLED CORN, BACON and CHILE CROSTINI

makes six servings


2 ears corn, shucked
extra-virgin olive oil, for brushing and drizzling
kosher salt
4 strips bacon, julienned
2 Fresno chile peppers, cut into thin rounds
3 to 4 tablespoons red wine vinegar
4 scallions, thinly sliced on the bias
6 thick slices baguette
2 cloves garlic

Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.

Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.

Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture.


bacon recipe courtesy of: Anne Burrell, Food Network Magazine

1528. BACON and COFFEE CHEESEBURGERS with COUNTRY SLAW

makes six burgers


Slaw
1/3 cup salad dressing
¼ cup barbecue sauce
1 tablespoon red wine vinegar
2 tablespoons sugar
1 tablespoon minced red onion
1 cup thinly shredded/sliced purple cabbage
1 ½ cups thinly shredded/sliced green cabbage

Mix salad dressing, BBQ sauce, vinegar, sugar and red onion in medium bowl. Add cabbage and mix well; keep cool.

Burgers
2 lbs. 85% lean ground beef
2 teaspoons salt
½ cup grated cotija cheese
½ cup chopped roasted peeled poblano chiles
¼ cup finely chopped sweet onion
1 ½ cups whole kernel sweet corn
1 tablespoon blackstrap molasses
¼ cup strongly brewed coffee
2 teaspoons ground black pepper, divided
Olive or vegetable oil for grill
9 strips pepper bacon, cut in half
4 oz. goat cheese, thinly sliced
6 large split onion rolls
2 tablespoons salad dressing

Heat grill to medium heat. Crumble beef into large bowl. Add salt, cotija cheese, chiles, onion, corn, and ½ teaspoon black pepper. Mix gently and form into 6 patties.

Mix molasses, coffee and remaining black pepper. Brush over burgers and let rest 5 minutes, or until slightly dried on surface. Rub grill with oil.

Grill patties and bacon 6-8 minutes per side, or until medium (or desired doneness) and bacon is done. Last minute of cooking, top patties with cheese and lightly toast cut side of rolls on outer edges of grill.

Spread bottom halves of rolls lightly with salad dressing and place hot patty on each. Lightly press three pieces of bacon into the cheese on each patty. Spread about 1/3 cup slaw on top of patty and finish with the top of the roll. Serve immediately.


bacon recipe courtesy of: Leah Lyon, Ada, Oklahoma | MIO Recipe Roundup Contest 2009 1st Place Mouthwatering Main Entrée

1527. SPINACH and BACON HALOUMI SALAD

serves 4-6


250 grams bacon, cut into short strips
180 grams halloumi cheese, sliced
100 grams baby spinach
1 small red onion, halved and thinly sliced
1/2 cup sun-dried tomato, drained (reserve the oil)
1/2 cup kalamata olive, pitted and sliced
2 tablespoons olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
2 tablespoons capers, chopped
1 long red chili, finely chopped

Heat a large frying pan over moderate heat. Cook and stir bacon for 3-4 minutes, or until brown. Transfer to paper towel to drain. Reheat pan; add haloumi. Cook for 1 minute each side or until golden brown. Remove from heat. Place spinach, onion, bacon, tomato, olives and haloumi in a large bowl. Whisk reserved oil, olive oil, garlic, juice, capers and chilli in a small jug. Drizzle dressing over bowl of salad; toss to combine. Serve at once with grilled pide or sausages.


bacon recipe courtesy of: Sara, Recipezaar.com, April 18, 2009

1526. GRILL-ROASTED PORK CHOPS with BACON TOMATILLO SALSA

Brine
1/4 cup kosher salt
2 tablespoons granulated sugar
1 1/2 teaspoons ground chipolte chile powder
zest of 1 lime

Salsa
4 slices of bacon
10 medium tomatillos, husked and rinsed
2 medium Anaheim chile peppers, roughly chopped
1 small yellow onion, roughly chopped
1 large garlic clove
1 cup loosely packed fresh basil leaves
1 tablespoon extra virgin olive oil
1 teaspoon fresh lime juice
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic

Whisk the brine ingredients with 1 quart of cold water until the salt and sugar are dissolved. Place pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place in a bowl and refrigerate for 6-8 hours.

Cook bacon in a large skillet over medium heat. Remove from pan and drain on paper towels, but leave the melted bacon fat in the skillet. Add tomatillos, chile peppers, onion, and garlic. Cover skillet and cook over medium heat until tomatillos begin to collapse and chiles are tender. Transfer the mixture to a food processor or blender. Add the remaining salsa ingredients. Process until smooth. Finely chop the drained bacon and add to salsa.

Remove pork from bag and discard the brine. Pat dry with paper towels. Lightly coat pork with oil and season evenly with salt, pepper, and garlic. Let sit at room temperature for 20-30 minutes.

Grill over direct medium heat. Turning and rotating every 10 minutes for even cooking. Remove when done. Reheat salsa and serve warm with your delicious pork chops.


bacon recipe courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130, 1-800-365-5502

1525. BBQ CHICKEN and BACON ENCHILADAS

2 chicken breasts, cooked and finely diced or shredded
12 small flour tortillas
1 large yellow onion, thinly slicede and caramelized
bbq sauce
2 small cans of chopped green chilis
10 slices of crispy cooked bacon, chopped
1 large can of green tomatillo enchilada sauce
2 tomatoes, finely diced
3 cups shredded Cheddar
3 cups shredded Monterey Jack

Preheat oven to 350 degrees. Spread a layer of green enchilada sauce in the bottom of a baking dish that has been sprayed with cooking spray. Combine chicken, BBQ sauce, red onion, ¾ of the bacon and caramelized onion. Fill each tortilla with BBQ chicken mixture, tomato, green chili and cheese. Roll the tortilla and place enchilada seam side down in the baking dish. Repeat with all tortillas. Top enchiladas with green enchilada sauce, lots of cheese and remaining bacon. Bake for 30 minutes or until the enchiladas are bubbly and the cheese is lightly browned.


bacon recipe courtesy of: Tracy Wheeler, Tastebook, Berkeley, California

1524. NACHO CHIPS with BACON, JALAPENOS and CHEDDAR

serves six


6 slices bacon roughly chopped
2 onions finely diced
jalapeno peppers, seeds removed and minced
2 cups grated cheddar cheese
1 bag restaurant style tortilla chips

Preheat oven to 400°F. Heat a skillet over medium-high heat and add bacon. Let brown and then add onions and jalapeno and cook until they have softened and are beginning to caramelize. Cool slightly and then pour into a bowl and add grated cheese. Toss to combine. Spread the tortilla chips in a single layer on a large baking sheet and top each one generously with a spoonful of the cheese mixture. Bake for 10 minutes or so until chips are golden and cheese is melted and bubbling.


bacon recipe courtesy of: Michael Smith, Chef At Home, LifeStyle FOOD, GPO Box 2692, Sydney NSW 1044, Australia

1523. MIXED GREENS with FIVE-SPICED BACON and POACHED EGG

serves six


For the Candied Bacon: 8 ounces slab bacon, sliced 1/4-inch thick (about 6 to 8 slices)
1/4 cup honey
1 teaspoon Chinese five-spice powder

For the Salad: 2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon Chinese five-spice powder
1 large Fuji apple, cored and thinly sliced
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1/4 teaspoon coarse-ground black pepper
8 cups assorted micro-greens or European mixed salad greens

For the Poached Eggs:
1 tablespoon white wine vinegar
6 large eggs
five-spice powder (for garnish)

For the Candied Bacon, arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake in preheated 400°F oven 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into a glass measuring cup. Set aside. Microwave honey and five-spice powder in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

For the Salad, mix water, lemon juice and five-spice powder in small bowl. Add apple slices; toss to coat well. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside.

For the Poached Eggs, fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

To serve, divide greens among 6 plates. Top each with a poached egg. Sprinkle eggs with additional five-spice powder. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately.


bacon recipe courtesy of: McCormick & Company, Inc., 18 Loveton Circle, Sparks, Maryland 21152, 410-771-7301

1522. SKIRT STEAK BLT with BASIL MAYONNAISE

2 pounds skirts steak
1 loaf of country style bread, thick cut slices toasted on a sheet tray
1 head Bibb lettuce, separated leaves
3 medium vine-ripened tomatoes, thick-cut slices
8 strips of bacon, fried until crispy
2 cloves of garlic
extra-virgin olive oil
kosher salt and freshly ground black pepper
1 cup mayonnaise
1/4 cup fresh basil
3 tablespoons chopped fresh chives
1 tablespoon lemon juice

Begin by making the basil mayonnaise so the flavors have time to come together. Combine all the ingredients in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.

Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.

To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.


bacon recipe courtesy of: Tyler Florence, AOL Food