1734. BACON, POTATO CHIP and TOFFEE BRITTLE

yields four cups


6 oz. butter
1 cup sugar
2 tablespoons water
1 1/2 tablespoons corn syrup
2 teaspoons salt
1 teaspoon vanilla extract
1/4 cup bacon lardons, fat reserved for cooking
1/2 cup almonds, smoked
1/2 cup potato chips, chopped roughly
1 1/2 lb. chocolate, bittersweet, 62 to 70% cacao, melted

Potato Chip Butter Cookies with Caramel Buttercream
8 oz. butter, room temperature
15 1/2 oz. sugar
1 teaspoon salt, plus as needed
1/4 teaspoon vanilla extract
2 1/2 cups potato chips, crushed
2 cups all-purpose flour
2 cups heavy whipping cream
3 1/2 oz. corn syrup
powdered sugar as needed

Melt butter in heavy-duty saucepan. Add sugar, water, corn syrup, salt, vanilla and a tablespoon of reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto a sheet pan lined with foil and reserve until set. Let set.

Chop toffee, then combine with almonds, chips and bacon in a bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.


Potato Chip Butter Cookies with Caramel Buttercream: Preheat oven to 350 degrees F. Cream butter and 3 1/2 ounces sugar, then add pinch of salt, vanilla and 2 cups potato chips and mix until combined. Wrap dough in plastic wrap and refrigerate until firm (about 1 hour).

Scoop dough into desired size and roll into a ball. Place on a parchment paper-lined sheet pan, leaving a 2-inch space between each cookie. Press thumb in center of ball, creating a thumbprint. Bake until cookies are golden brown (about 8 to 10 minutes). Reserve to cool.

To make caramel, pour 6 ounces sugar, corn syrup and 1 tsp salt in a heavy-duty saucepot and cook until medium amber in color. Meanwhile, heat cream to warm. When sugar is medium amber in color, return to a boil before mixing in remaining sugar. Add warm cream in small batches, reducing after each addition. Remove pot from heat and reserve to cool before adding to cookies.

To assemble, put a dollop of caramel in center of each cookie. Refrigerate to cool and set caramel. Sprinkle remainder of crushed chips on top of caramel, and dust lightly with powdered sugar.


bacon recipe courtesy of: Chef-Owner Mindy Segal, Hot Chocolate, 1747 North Damen Avenue, Chicago, Illinois 60647, (773) 489-1747 | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616, (208) 334-2350

1733. VIOGNIER-STEAMED CLAMS with BACON and PARSNIPS

makes six servings


1 pound small parsnips, peeled
1/4 cup extra-virgin olive oil, plus more for brushing
salt and freshly ground pepper
6 ounces thickly sliced bacon, cut crosswise into 1/2-inch strips
1 1/2 cups Viognier (white wine)
2 tablespoons unsalted butter
1 shallot, minced
4 dozen littleneck clams, scrubbed and rinsed
1 cup heavy cream
2 tablespoons snipped chives
oyster crackers, for garnish

Preheat the oven to 350°. On a baking sheet, brush the parsnips with olive oil and season with salt and pepper. Roast the parsnips, turning once or twice, until tender, about 40 minutes. Let cool slightly, then quarter the parsnips lengthwise and slice them 1/4 inch thick.

Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until well browned and crisp, about 6 minutes. Drain the bacon strips on paper towels; wipe out the skillet.

In the skillet, bring the Viognier to a boil with the butter and shallot. Add the clams, cover and cook over high heat until they open, 6 to 8 minutes. Using a slotted spoon, transfer the clams to a large bowl.

Pour the clam broth into a glass measuring cup. Rinse out the skillet. Slowly pour the clam broth back into the skillet, stopping before you reach the grit at the bottom. Add the cream and boil until the liquid has reduced by half, about 8 minutes. If the cream sauce separates, transfer to a blender and puree until smooth, then return it to the skillet.

Add the roasted parsnips, bacon, chives and the cooked clams in their shells to the skillet. Season generously with pepper, cover and bring to a boil. Spoon into shallow bowls, sprinkle with oyster crackers and serve immediately.


bacon recipe courtesy of: Dean Maupin, "Great American Wine & Food Matches, Editor’s Picks: Kristin Donnelly’s Favorite F&W Recipes," Food & Wine, October 2006

1732. BACON KETCHUP

1 medium onion, diced into small pieces
10 raw garlic cloves, diced into small pieces
1 – 2 tablespoons of olive oil or vegetable oil
1/2 cup brown sugar
1 32-ounce can whole peeled plum tomatoes, strained and chopped
4 large red bell peppers, roasted, peeled, destemmed, and chopped
1 teaspoon smoked paprika
1 bay leaf
4 sprigs of fresh thyme
salt and pepper, to taste
1 tablespoon balsamic vinegar
5 pieces of nice thick bacon

Saute onion and garlic in a tablespoon or two of oil until tender and caramelized.

Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated. Add tomatoes, roast bell peppers, paprika, bay leaf, and fresh thyme. Simmer about one hour. Add salt and pepper to taste. Add balsamic vinegar at the end.

Preheat oven to 350. Place bacon strips on a baking sheet in the oven until they are crispy all over. Drain on paper towels and dice into small pieces; fold into ketchup.

Serve with hamburgers, French fries, grilled cheese, or anything else you wish had some bacon on it.


bacon recipe courtesy of: Lisa Carlson, The Chef Shack, Minneapolis, Minnesota, info@chefshack.org | Minnesota Monthly, Greenspring Media Group Inc., 600 US Trust Building, 730 Second Avenue South, Minneapolis, Minneapolis 55402

1731. SAUERKRAUT with BACON and APPLES

1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups apple cider or apple juice
1/4 cup white wine vinegar
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)

Put bacon in a large, high-sided oven-proof sauté pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fat has been rendered out, turning as needed. Drain excess fat from pan (leave in about a tablespoon). Remove bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the bacon and set aside.

Add the apples, onion, garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender.

Remove the lid, stir in the apple cider and vinegar, increase the heat to high, and bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.

Reduce the heat to low. Stir in the sauerkraut and bacon, cover, and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper.


bacon recipe courtesy of: Simply Recipes: Food and Cooking Blog | The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat by Bill Niman and Janet Kessel Fletcher. Ten Speed Press, 2005

1730. RHUBARB BACON and ONION COMPOTE with CHEESE on TOASTED WHOLE GRAIN BREAD

4 slices bacon, diced
1 (2 cups) sweet onion, thinly sliced
2 stalks (2 cups) red rhubarb, diced
3 tablespoons apple cider vinegar
1/2 cup light brown sugar, packed
Pinch of ground cinnamon
Pinch of ground cardamom
1 teaspoon fresh chives, chopped
1 teaspoon fresh parsley, chopped
1 (8 ounces) whole wheat baguette, sliced into 24 1/2-inch slices
24 ounces Gruyère or aged Swiss cheese

Heat large skillet over medium-high heat. Add bacon; cook until brown and crisp. Add onion, stirring to pick up browned bits on bottom of pan. Reduce heat to medium-low; cook 8 to 10 minutes, until onion is soft and slightly caramelized. Stir in rhubarb. Add vinegar, brown sugar, cinnamon and cardamom. Continue to cook over medium-low 5 to 8 minutes or until rhubarb is soft. If rhubarb is very tart, add 1 to 2 additional tablespoons brown sugar. Spoon compote into container and refrigerate until cool. Stir in chives and parsley.

Preheat oven to 375°F.

To serve, place baguette slices on a baking sheet and toast 3 to 5 minutes. Cut Pleasant Ridge Reserve cheese into 1-ounce wedges; place one wedge on each slice. Top each cheese wedge with 2 tablespoons compote. Serve at room temperature.


bacon recipe courtesy of: Chef Tory Miller, Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, WI 53717, (608) 836-8820

1729. CHEDDAR, BACON and FRESH CHIVE BISCUITS

makes 12 biscuits


6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
honey (optional)

Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.


bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2010

1728. SMOKED-BACON COMPOTE

1/2 cup marinade
1 cup veal demiglace
1 cup smoked slab bacon cut into 1/2-inch cubes
1 tablespoon vegetable oil
2 cups wild mushrooms, such as brown Italian or shiitake, cut to about size of pearl onions
2 tablespoons unsalted butter
1 cup sweet-potato balls (prepare with melon baller before cooking)
1/2-3/4 cup pearl onions, peeled
1 tablespoon brown sugar
2 tablespoons cider vinegar
1/2 cup glazed pecans
Salt to taste
Fresh lemon juice to taste

Place marinade in saucepan over medium heat and reduce by half. Add demiglace and bring to boil. Reduce heat and simmer 5 minutes, or until sauce coats back of spoon. Remove from heat and keep warm.

Render bacon in sauté pan over medium heat for 5 to 7 minutes, or until golden brown. Drain and set aside.

Heat vegetable oil in sauté pan over medium heat and cook mushrooms 3 minutes. Set aside.

Preheat oven to 350 degrees. Melt butter in medium ovenproof saute pan over medium heat. Add sweet-potato balls and pearl onions and cook 3 minutes. Stir in sugar and vinegar and cook another 2 minutes, then put pan in oven and cook 7 minutes, stirring occasionally.

Remove from oven and add reduced marinade mixture, bacon, mushrooms, and glazed pecans. Stir and season with salt and lemon juice; serve with beef tenderloin.


bacon recipe courtesy of: Dean Fearing, Mansion on Turtle Creek, 2821 Turtle Creek Boulevard, Dallas, Texas 75219 | "A Texas Style Christmas: Feast Meets West, Texas Monthly, December 1992

1727. BACON, OLIVE, FETA and THYME MUFFINS

yields twelve servings


500 ml cake flour
15 ml baking powder
5 ml salt
1 extra-large egg
225 ml milk
125 grams chopped bacon
50 grams, stoned, chopped kalamata olives
1 round of feta cheese
10 ml chopped fresh thyme

Sift together flour, baking powder and salt. Beat together egg and milk. Add to the flour, cutting in until just blended. Fry bacon until crisp. Add olives and leave the mixture to cool. Crumble feta cheese and stir into the cooled mixture along with thyme. Fold into the basic mixture. Spoon the mixture into greased muffin tin hollows or paper cups. Place a small sprig of thyme on top of each muffin before baking. Bake at 180 °C for 20 minutes or until golden brown.


bacon recipe courtesy of: Food24: South Africa's biggest food community

1726. FRENCH BEEF and OLIVE CASSEROLE

For the Marinade:
3 tablespoons vegetable oil
1 carrot, peeled and sliced
1 onion, sliced
3 celery sticks, scrubbed and cut into 3cm pieces
150 ml red wine
150 ml red wine vinegar
bunch of fresh herbs
1 garlic clove, crushed
a few black peppercorns
salt and freshly-ground black pepper, to taste

675 grams rump steak, trimmed
180 grams fatty bacon, rinded
180 grams lean bacon, rinded
150 ml red wine
115 grams mixed black and green olives
4 tomatoes, blanched, peeled and sliced

Begin with the marinade. Heat the oil in a pan and add the vegetables. Fry until browned (about 8 minutes) then stir in all the remaining ingredients. Bring the mixture to a boil then reduce to a simmer and cook for 15 minutes. Take off the heat and set aside to cool.

Slice the meat into thick chunks then place in a bowl and cover with the cooled marinade. Set aside to marinade for 2 hours then remove the meat and add to a casserole dish. In the meantime fry the fatty bacon until it renders its fat and pour into a casserole dish. Dice the lean bacon and add to the pot along with the marinade, wine and olives. Cover with buttered greaseproof paper then add the lid before transferring to an oven pre-heated to 160°C and cook for between 90 and 120 minutes, or until the meat is tender.

Shortly before serving skim-off the excess fat from the surface and add the tomatoes. Traditionally this is served with buttered noodles and grated cheese.


bacon recipe courtesy of: Celtnet.org

1725. OYSTER and POTATO STEW with CRISP BACON

serves eight


2 tablespoons unsalted butter
2 medium onions, cut into 1/4 inch dice
1 pound baking potatoes, peeled, cut into 1/4 inch dice
1 medium fennel bulb, trimmed, halved, cored and cut into 1/4 Inch dice
1 medium carrot, cut into 1/4 inch dice
3 cups fish stock or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water
2 cups half and half
1/2 pound slab bacon, cut into 1/4 inch dice
2 dozen shucked oysters, with their liquor
2 tablespoons finely chopped fresh flat-leaf parsley

Melt the butter in a large nonreactive saucepan. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the potatoes, fennel, carrot, fish stock and half-and-half, reduce the heat to moderately low and simmer gently until the vegetables are tender, about 15 minutes.

Strain the stew into a bowl; set aside 1 1/2 cups of the vegetables. Transfer the remaining vegetables along with 2 cups of the liquid to a blender or food processor and blend until smooth. Return the puree to the saucepan and stir in the reserved vegetables and liquid.

In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain.

Rewarm the stew over moderate heat. Add the oysters with their liquor and the bacon and cook until the oysters are just firm, 2 to 3 minutes. Season with salt and pepper and stir in the parsley. Transfer to shallow soup plates and serve at once.


bacon recipe courtesy of: Food & Wine

1724. SEA BASS with POTATO ROSTI and BACON and CHERRY TOMATO SALSA

serves four


Ingredients For the Rösti
2 large baking potatoes
3 spring onions, finely sliced
1 clove garlic, crushed
salt and freshly ground black pepper
olive oil, for frying

For the Sea Bass
4 x 5 oz. sea bass fillets
salt and freshly ground black pepper
olive oil, for frying

For the Salsa
5 oz. smoked bacon
1 small red bird's eye chile
20 cherry tomatoes, quartered
1 tablespoon chopped coriander
½ ripe avocado, cut into small cubes
1 tablespoon sherry vinegar
4 tablespoons extra virgin olive oil

For the rösti, boil the potatoes in their jackets for exactly seven minutes. Cool a little, then peel and grate coarsely. Add the spring onions, garlic and plenty of salt and freshly ground black pepper. Mold into patty-shaped röstis and chill for 20 minutes. Heat a little olive oil in a frying pan and fry the röstis over a medium heat for four minutes on each side until crisp and golden. Drain on kitchen towel. Preheat the oven to 200C/400F/Gas 6.

For the seabass, season the fillets well with salt and freshly ground black pepper. Heat a little olive oil in a frying pan and fry the fillets for a couple of minutes, skin-side down, then flip over and place in the oven for two minutes.

For the salsa, fry the bacon until crisp, then simply combine in a bowl with all the other ingredients.

To serve, place a fillet of sea bass on top of a rösti on each of four warmed plates and spoon over some refreshing salsa.


bacon recipe courtesy of: Simon Rimmer, LifeStyle Food.com.au, Australia

1723. BACON-WRAPPED OCEAN TROUT with TOMATO REDUCTION

serves two

2 ocean trout fillets
2 large bacon rashers
olive oil
freshly ground salt and pepper

Tomato Reduction:
2 tomatoes, chopped
4 garlic cloves, crushed
1 tablespoon tomato paste
1 teaspoon salt
pinch of sugar

Preheat oven to 200’C. Heat olive oil in frying pan. Fry garlic until soft. Add tomato paste and fry for 1 minute. Add tomatoes, salt, sugar and pepper and gently fry until softened and forming a sauce (about 5-10 minutes). Set aside in serving dish. Keep warm. In a clean pan, fry ocean trout, skin side down to crisp skin. Then flip and cook flesh a little (approximately 2 minutes skin side, 30 seconds - 1 minute flesh side). Wrap bacon rashers around fillets and top with pepper. In a baking dish, cook in the oven for 15-20 minutes or until bacon is crispy and fish is cooked through.


bacon recipe courtesy of: Anna, Morsels & Musings, Sydney, Australia, January 19, 2010

1722. KALE, CANNELLINI BEANS and BACON BOWL

serves two


2 bunches of kale, washed, stems removed, roughly chopped
1 15-oz. can cannellini beans
3 oz. bacon, cut in small pieces
¼ cup beef or chicken stock
1 small onion, chopped
2 cloves garlic, minced
salt and pepper


In a large saucepan, sauté the bacon until golden brown. Remove from pan and reserve. In the same pan, add onion. After the onion softens, add the garlic. Sauté until the onion begins to brown. Add kale to the pan. Add the stock. Cover and let the kale steam for a few minutes, stirring occasionally, until soft. Remove the lid and allow some of the liquid to evaporate. Add the beans and mix gently until hot. Add salt and pepper to taste. Place in a serving bowl and sprinkle the bacon on top of the kale and bean mixture.


bacon recipe courtesy of: Eve Chenu and Tobin McGill, Edible Austin, Austin, Texas 78704, info@edibleaustin.com

1721. BACON, SPINACH and TOMATO SALSA SANDWICH

makes four servings


2 large ripe tomatoes, seeded and coarsely chopped (about 1-3/4 cups)
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped fresh jalapeño chile pepper
1 tablespoon lime juice
1/8 teaspoon kosher salt or salt
8 slices bacon
1/4 cup light mayonnaise
4 10-inch vegetable-flavor flour tortillas or flour tortillas
2 cups fresh baby spinach

For tomato salsa, in a medium bowl, combine tomatoes, onion, cilantro, and chile pepper. Stir in lime juice and salt. Set aside.

Cook bacon according to package directions. Drain well on paper towels; cut bacon in large pieces.

For sandwiches, spread mayonnaise on tortillas; top with spinach. With a slotted spoon, scoop salsa on spinach. Top with bacon. Roll up tortillas to enclose filling. Cut each tortilla in half.


bacon recipe courtesy of: Better Homes and Gardens

1720. CHICKEN with BOURSIN and BACON

1 skinned and boned chicken breast per person
1 rasher of unsmoked bacon per person
boursin

Spread each chicken breast with boursin and top with bacon rasher. Place in ovenproof dish and cover dish with foil. Bake at 180°C, 350°F, Gas Mark 4 for 20 minutes. Remove foils and bake for further 10 minutes or until bacon is browned.


bacon recipe courtesy of: Nola, Phillip, Amy and Oliver Dutton, The Dutton Family Online, Northallerton, North Yorkshire, England

1719. LENTIL SOUP with TUBETTI and BACON

serves four


1/4 pound bacon, slices cut crosswise into 1/2-inch strips
2 carrots, cut into 1-inch pieces
2 onions, cut into 1-inch chunks
2 ribs celery, cut into 1-inch pieces
1/2 pound mushrooms, sliced
6 cloves garlic, peeled
1 pound lentils (about 2 1/3 cups)
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups water
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 cup canned tomatoes in thick puree, chopped
2 teaspoons salt
1/4 teaspoon dried red-pepper flakes
1/4 teaspoon fresh-ground black pepper
1/2 cup tubetti or other small macaroni

In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.


bacon recipe courtesy of: Food & Wine

1718. BACON-WRAPPED MINCED BEEF BALLS

3 bacon rashers
250 grams minced beef
2 teaspoons french mustard
1 tablespoon stale breadcrumbs
2 green shallots chopped
2 tablespoons grated tasty cheese

In a bowl combine the beef, mustard, shallots, cheese and breadcrumbs then mix well. Shape tablespoons of mixture into balls then wrap each ball into a thin strip of bacon and secure with a toothpick. Place in a single layer in a shallow microwave dish and cook on high for about 3 minutes or until mince balls are cooked through. Serve with sauce.


bacon recipe courtesy of: Sunshine Recipes

1717. TORTELLINI SOUP with BACON and VEGETABLES

yields four servings


150 grams dried tortellini with cheese filling
150 grams bacon
1 onion
1-2 tablespoons olive oil for frying
200 grams celery stalks
2 tablespoons tomato puree
1/2 litres chicken/beef broth
1 teaspoon paprika
1 medium size leek
2 carrots
1 bunch of fresh cut parsley
salt and pepper to taste

Cook the tortellini according to package just al dente, not too long as it will stay in the soup in the end. Chop bacon and onion small and fry in the soup pot in some olive oil. finely chop the celery and add to the pot and broil on with the bacon and onion. Then add broth, tomato pure and paprika spice and cook for 15 minutes.

Rinse the leek by cutting it once lengthwise and rinse over running water. Then thinly slice it from top to bottom using both white and green end. Cut the carrots in juliennes (small stalks) and chop the parsley.

Add remaining vegetables to the soup and cook for another 5 minutes.

Finally add the cooked tortellini, taste with salt and freshly ground black pepper and serve with a good bread.


bacon recipe courtesy of: BakeSpace.com

1716. BARBEQUE ROASTED POTATOES with SOUR CREAM BACON SAUCE

yields four servings


For Potatoes:
3 tablespoons olive oil
2 tablespoons barbeque seasoning
1 tablespoon crushed garlic
2 teaspoons lemon juice
1 1/2 pounds baby white potatoes, quartered

For Sauce:
1 cup sour cream
2 tablespoons crumbled bacon
1 tablespoon Worcestershire sauce
1 tablespoon dried chives
1 teaspoon hot sauce

Potatoes: Preheat grill to medium heat. In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat. Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree F oven for 20 to 25 minutes until potatoes are tender.

Sauce: Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.


bacon recipe courtesy of: Sandra Lee, "Log Cabin Camping," Semi-Homemade Cooking with Sandra Lee, Food Network, 2008

1715. NOPAL SOUFFLE with BACON, GRUYERE and MANCHEGO CHEESE

serves six


14 small nopals (or 8 medium), rinsed and dried
1 small handful of small onions, or ¼ medium yellow onion
6 eggs
50 grams bacon
1 ½ cups heavy cream
125 grams mixed gruyere and manchego cheese
200 grams (1/2 lb) puff pastry
salt
pepper
nutmeg
½ teaspoon prepared mustard
Equipment: 9-inch cake mold

Red Pepper Sauce:
1 small can roasted red peppers
¾ cup heavy cream
Reserved bacon (from above)

Render the bacon until crispy and reserve the bacon and fat separately. Slice the baby onions very fine and fry in the reserved bacon fat. Roll out the puff pastry until very thin and carefully place in the mold. Finely dice the nopal and place in a large sauté pan over medium high heat, stirring constantly. The nopals will release their “drool” and cook through, be patient. In a large bowl, whisk together the eggs, cream, seasonings, and mustard until thoroughly combined. Add the cooked nopals, onions, and cheeses and stir. Pour into the mold over the puff pastry and bake at 350°F for 1 hour. You can make this ahead of time and reheat for serving.

For the Red Pepper Cream Sauce: Blend the peppers. Mix with the cream and a drop of milk. Drain and stir in the bacon bits. Pour the sauce over the soufflé and decorate with a flower made of nopals and a tomato in the center.


bacon recipe courtesy of: Sophia Brittan and Emma Piper-Burket, Kitchen Caravan: Healthy Online Cooking Show, info@kitchencaravan.com, February 26, 2009

1714. BACON-WRAPPED PIQUANT HARE

1 hare, jointed
8 oz. bacon
½ bottle dry white wine
1 glass white wine vinegar
3 carrots
3 small onions
sprigs fresh parsley, thyme, tarragon
black pepper
olive oil
1 oz. dry mustard
1 oz. tomato puree
3 oz. flour
¼ pint fresh double cream

Wrap portions of hare in bacon. Prepare the marinade with wine vinegar sliced carrots onions herbs and pepper. Marinade for approx 2 hours, drain well. Heat oil and brown meat on all sides. Add approx half marinade liquor, mustard, puree, and cook for 1 hour. When joints are cooked remove and keep hot. Add flour to gravy and boil remove from pan add cream, pour over joints.


bacon recipe courtesy of: Trevor N. Forster, Shotgun Coach, 01782 782757, UK

1713. CIDER and MUSTARD BACON JOINT

serves four


1 kg bacon joint
2 tablespoons sunflower oil
500 ml cider
2 bay leaves
1 tablespoon wholegrain mustard
400 grams potatoes, peeled and diced
500 grams leeks, trimmed and sliced into rings
1 savoy cabbage, trimmed and chopped
300 grams frozen peas
4 tablespoons chopped fresh parsley

Place the bacon joint in a large, flame-proof casserole dish and cover with water. Bring to the boil, then drain, rinse the bacon joint and return to a clean pan with the oil. Cook for 5 minutes over a high heat to seal the bacon joint all over.

Add the cider to the pan with the bay leaves, mustard and potatoes, bring to the boil, cover and simmer for 30 minutes. Add the leeks and cabbage and cook for another 30 minutes. Toss in the peas and parsley and cook for a further 5 minutes.

Lift out the joint and slice thinly. Serve 2 to 3 slices of bacon per person with a serving of the vegetables and juices.


bacon recipe courtesy of: Morrisons, Hilmore House, Gain Lane, Bradford, BD3 7DL

1712. BACON-WRAPPED OSTRICH with a BALSAMIC RED WINE SAUCE

serves four


1 x 1kg boneless ostrich joint
a few sprigs of fresh thyme, leaves picked
a few sprigs of rosemary, leaves picked
10 rindless streaky bacon rashers
2 tablespoons virgin olive oil
1 onion, sliced
1 carrot, diced
1 leek, trimmed and diced
2 tablespoons balsamic vinegar
150 ml full bodied red wine such as cabernet sauvignon
300 ml beef stock

Preheat the oven to 230°C / 450°F / gas mark 8.

Sit the joint on a chopping board. Season with the thyme and rosemary leaves by pressing the edge of a sharp knife into the joint to create little pockets all over, then spearing the flesh with herbs. Add a good grinding of black pepper.

Wrap the joint with bacon, overlapping the rashers or slices and secure with cocktail sticks. Drizzle with the olive oil, and placed in a roasting tray with the onion, carrot and leek. Roast in the oven for 15 minutes then reduce the temperature to 200 degrees C and cook for a further 30 minutes.

Remove the meat to a plate when cooked, (hopefully it will still be pink in the center) cover with foil and leave to rest in a warm place.

Add the balsamic vinegar, wine and stock to the pan and stir through to deglaze. Strain into a clean pan and discard the vegetables. Reduce the sauce until it has thickened slightly. Slice the joint and pour the sauce over the top. Serve with game chips and mashed root vegetables such as swede and carrots or sweet potato.


bacon recipe courtesy of: The Exotic Meat Cookbook: From Antelope to Zebra by Jeanette Edgar and Rachel Godwin. The Friday Project Limited, October 1, 2009

1711. TOMATO BACON CANAPES

makes thirty-six appetizers


1 loaf of soft sliced bread
8 to 10 Roma tomatoes
1/4 cup mayonnaise
3 ounces cream cheese
1 tablespoons minced fresh basil
8 slices of bacon

Using a 2-inch biscuit cutter, cut 3 rounds out of each slice of bread. Cut Roma tomatoes into 1/4-inch rounds. Using an electric mixer, whip cream cheese. Add the mayonnaise and whip until smooth, adding the basil last. Dice the bacon and cook until crisp--then drain on paper towel. Spread cream cheese mixture on bread round, top with tomato round and a touch of cooked bacon.


bacon recipe courtesy of: Regina Charboneau, Twin Oaks Bed & Breakfast, 71 Homochitto Street, Natchez, Mississippi 39120-3966, (601) 445-0338 | The Atlantic, Food, December 11, 2009

1710. BACON and GREEN ONION CORNBREAD DRESSING

yields over eight to ten servings


1 tablespoon softened butter
8 ounces bacon, cut into 1/2-inch pieces
1 cup chopped onion
3/4 cup chopped red bell pepper
1 teaspoon dried thyme
1/4 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon minced garlic
1 cup thinly sliced green onion
1/4 cup chopped fresh parsley
4 1/2 cups chicken stock or canned low-sodium chicken broth
2 eggs
8 cups coarsely crumbled cornbread

Preheat the oven to 400°F.

Butter a 3-quart baking dish with the softened butter.

Add the chopped bacon to a 10-inch skillet and set over medium high heat. Cook the bacon, stirring as needed, for 5 minutes until crispy and fat is rendered. Drain all but 1 tablespoon bacon fat from the pan and reserve. Return the pan of bacon to the heat.

Add the onion, pepper, thyme, cayenne, black pepper, and salt to the bacon. Continue to cook, stirring as needed, for 5 minutes until the vegetables are soft. Add the garlic, and cook for 30 seconds longer. Remove the pan from the heat. Stir in the green onion and parsley.

In a small bowl whisk together the chicken stock and eggs.

Add the crumbled cornbread to a large mixing bowl. Add the vegetables and chicken stock mixture and stir to combine thoroughly. Transfer to the prepared baking pan.

Drizzle 1 tablespoon of the reserved bacon fat over the top. Grease a sheet of foil large enough to cover the dressing with 1 tablespoon of the reserved bacon fat and place over the dressing. Bake in the oven for 25 minutes. Remove the foil and bake 15 minutes longer, or until the top is crispy to the touch and the interior of the dressing remains moist. Remove from the oven and set aside. Cover to keep warm until ready to serve.


bacon recipe courtesy of: Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc. | Good Morning America, ABC News

1709. BANANA and BACON STUFFED FRENCH TOAST

serves six


1 lb. bacon, cooked until crisp
1(500 grams) loaf of brioche (substitute egg bread)
3-4 bananas, sliced lengthwise (each banana should yield 4 slices)
1 pkg. of mascarpone (substitute cream cheese)
6 eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teapoon orange zest
pinch of salt
pinch of pepper
6 tablespoons butter
fresh maple syrup, warm
1 pint of fresh berries for garnish
powdered sugar for dusting

Slice brioche into 6 slices approximately 1" wide. Cut each slice almost all the way in half leaving a "hinged" edge. Spread a thin layer of mascarpone cheese on the inside of one side of each slice. Place two banana slices atop the mascarpone and finally, add two slices of the cooked bacon. Press together. In a large bowl add eggs, milk, cream, cinnamon, vanilla, orange zest, salt and pepper. Whisk to combine. Working in batches in a large skillet or on a griddle, melt the butter. Dip each stuffed bread into the egg mixture, being careful not to allow the bacon and bananas to fall out. Grill on each side until golden brown.

Pour warm maple syrup on a large plate and place one piece of stuffed bread on the syrup. Sprinkle fresh berries on top of the bread and dust the entire plate with powdered sugar.


bacon recipe courtesy of: Paula Deen, Paula's Kitchen, Smithfield

1708. ROASTED and SPATCHCOCKED CHICKENS with LENTILS and BACON

serves four


2 chickens (or game birds), spatchcocked (backbone and sternum removed, and flattened for cooking)
2 teaspoons olive oil
1 Spanish onion, finely chopped
1 carrot, peeled, finely chopped
2 celery stalks, finely chopped
4 bacon rashers, chopped
1 garlic clove, crushed
1 cup Puy lentils
1/2 cup chicken stock
2 cups dry white wine
lemon thyme leaves
100 grams baby spinach leaves

Preheat oven to 200°C. To prepare the spatchcocks, use kitchen scissors to cut down both sides of the backbone of each spatchcock. Remove backbones. Use a large, sharp knife to cut through the breastbone and slice each bird in half.

Heat oil in a large flameproof roasting pan over high heat. Add the spatchcock, skin-side down, and cook for 2 minutes or until golden. Transfer to a plate.

Add the onion, carrot, celery, bacon and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the lentils and stir to combine. Add the chicken stock and wine and bring to the boil. Remove from heat. Place the spatchcock, skin-side up, over the lentil mixture. Sprinkle with lemon thyme and season to taste with salt and pepper. Bake in preheated oven for 30 minutes or until chicken and lentils are tender.

Place the spinach leaves on plates. Spoon over the lentils and top with the chicken. Serve immediately.


bacon recipe courtesy of: Sarah Hobbs, Notebook, page 133, August 2007

1707. RED GRAPE, BACON and PISTACHIO SALAD with SHALLOT SHERRY VINAIGRETTE

serves four to six


4 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large shallots, minced
1 teaspoon Dijon mustard
2 teaspoons honey
1/4 cup sherry vinegar
1/4 teaspoon coarse salt
Freshly ground black pepper (about 5 or 6 grinds)
1/2 cup grapeseed oil
6 ounces baby arugula or mixed greens
2 cups red grapes
1/2 cup shelled, roasted salted pistachios
2 ounces microgreens

Render the bacon until crisp, 5 to 7 minutes, in a medium sauté pan over medium heat. Lift the bacon from the grease with a slotted spoon and set on a paper towel-lined plate. Add the shallots to the bacon grease in the pan and sauté 2 to 3 minutes to soften. Transfer the warm shallots to a small mixing bowl. Discard remaining grease. Whisk the shallots with the mustard, honey, vinegar, salt and pepper. Add the oil in a slow drizzle, whisking vigorously. Toss the crisp bacon pieces with the baby arugula, grapes and pistachios. Top with microgreens and then drizzle the vinaigrette over the salad.


bacon recipe courtesy of: Tara Mataraza Desmond, "Meat Lite," Serious Eats.com, June 23, 2009

1706. BACON RUM NUTS

yields sixteen rum nuts

1/2 lb. bacon
8 oz. water chestnuts
1/4 cups dark rum
2 tablespoons soy sauce

Marinate water chestnuts in rum and soy sauce for one hour, turning frequently. Roll each chestnut in sugar. Coat well. Cut 4 bacon slices in half. Then cut lengthwise in halves to make 16 strips. Wrap bacon around chestnuts and secure with toothpicks. Bake at 400 degrees for 15 to 18 minutes. Drain well and serve hot.


bacon recipe courtesy of: Kitchen Cooking Recipes.com

1705. ALLIGATOR TAIL wrapped in BACON with NARANJILLA SAUCE

yields four servings


1 1/2 pounds alligator tail meat
1/4 pound bacon
1/2 teaspoon pepper
2 tablespoons sunflower oil
1/2 naranjilla sauce (recipe below)

Cut alligator meat into small medallions and wrap each with a strip of bacon. Season with salt and pepper. Heat sunflower oil in a sauté pan over medium-high heat; add medallions and brown on both sides until cooked through.


Naranjilla Sauce

4 fresh naranjilla or Florida key limes
2 ounces white rum
3/4 cup sugar
4 ounces balsamic vinegar

Cut the naranjillas in half; scoop seeds and pulp into a sauté pan. Discard the rind. Add the rum, sugar and balsamic vinegar to pan. Heat mixture over medium-high heat until reduced to a syrup. Remove from heat and keep warm.

To Serve: Arrange alligator medallions and drizzle with Naranjilla Sauce.


bacon recipe courtesy of: Chef Hugo Jimenez Rojas, Casa Ceibo, Baja de Caraquez, Ecuador (Third Place Winner) | 2nd Annual Alligator Signature Recipe Competition, American Culinary Federation Central Florida, FRLA Restaurant Show, Orlando, September 2009

1704. APPLE VEGGIE SKILLET with BACON

serves eight


1 cup diced bell pepper
1 cup diced onion
3 cups diced eggplant
2 cups diced tomato
2 1/2 cups diced (not peeled) crisp sweet apple such as gala, pink lady or Fuji
1 teaspoon garlic powder
salt and pepper to taste
cooking spray
1/4 cup canola oil
2 cups grated cheddar cheese
1/2 cup real bacon bits

Spray large caste iron skillet with cooking spray and heat until hot. Then add oil and turn heat to medium high. Whenever it is hot, sauté pepper and onion for about 2-3 minutes. Cover skillet with lid for about 2 minutes. Add eggplant, stir and cover for 4 minutes until slightly softened. Sprinkle with garlic powder, salt and pepper. Lower heat to medium, add tomatoes and cook for one minute covered. Then add apples, stir well and cover for an additional minute. Remove from stove, sprinkle with cheese and then bacon bits, Place under broiler on high for 2-3 minutes until cheese melts well.


bacon recipe courtesy of: Harriet Carter, Durham, North Carolina | 2007 North Carolina State Fair Second Place Winner | North Carolina Department of Agriculture & Consumer Services, 1001 Mail Service Center, Raleigh, North Carolina 27699-1001

1703. CHICKEN STIR FRY with BACON, JICAMA, RED PEPPERS and TOMATILLOS

makes four servings


1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup Italian dressing
4 slices bacon, chopped
1 cup sliced jicama (about 1 medium)
1 cup quartered tomatillos
1 cup sliced red bell peppers (about 1 medium)
1/2 teaspoons crushed red pepper
2 cups hot cooked rice

Place chicken in resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 30 min. or up to 1 hour to marinate. Cook bacon in large skillet on medium heat until crisp. Drain fat from skillet; set bacon aside. Remove chicken from marinade; discard marinade. Add chicken to same skillet; cook 4 min. or until evenly browned, stirring frequently. Add jicama, tomatillos, red bell peppers and crushed red pepper; mix well. Cook 3 min. or until chicken is cooked through, stirring occasionally. Serve over the rice.


bacon recipe courtesy of: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093

1702. GOLDEN STUFFED CHICKEN with BACON, QUAIL'S EGGS and BLACK PUDDING

serves two


For the stuffing
1 shallots, finely chopped
50 grams pork sausage meat
4 basil

For the chicken and bacon
2 x 175 grams corn fed chicken breast supremes
1 tablespoon olive oil
6 slices bacon

For the mashed potato
2 potatoes
2 teaspoons butter
2-3 tablespoons hot milk
salt and black pepper

For the eggs
6 slices black pudding
1 tablespoon olive oil
6 quail's eggs

For the mange tout
50 grams mangetout, shredded
1 teaspoon ginger, finely chopped
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil

For the garnish
few sprigs chervil

Preheat the oven to 180C/gas 4. For the stuffing; combine the shallot, sausage meat and shredded basil. Fill the stuffing into the pocket between the skin and the chicken supreme meat.

Heat the olive oil in an ovenproof frying pan and seal the chicken, on both sides, until golden brown. Season well and continue cooking the chicken in the oven for about 10 minutes, until cooked through.

While the chicken is in the oven, stretch the bacon rashers out using the back of a knife - this helps stop them from shrinking as they bake. Lay them on a baking tray and cook in the oven at the same time and temperature as the chicken for about 8 minutes, until crisp.

Peel the potatoes and boil until tender, before draining. Mash well and beat in the butter and milk. Shape into quenelles (small ovals, about 2cm in length) and keep warm.

Warm the black pudding in a frying pan and set aside. Heat the olive oil in the same frying pan and fry the quail eggs until just set. Trim the cooked eggs so that they're the same size as the black pudding, and place on top of each slice.

In the same pan, fry the mangetout and ginger for about 30 seconds. Spoon onto plates and dress with the vinegar and oil.

Arrange the quail eggs and black pudding on plates. Surround with the bacon, chicken, quenelles and mangetout. Scatter over the chervil and shitzu shoots before serving.


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

1701. ROASTED ASPARAGUS with ROSEMARY and ANCHOVIES wrapped in BACON

serves four


24 medium-sized spears of asparagus
4 sprigs of fresh rosemary
4 anchovy fillets
4 good slices of dry-cured smoky bacon rashers
½ a lemon
olive oil
1 knob of butter
sea salt and freshly ground black pepper

Preheat the oven to 425ºF. Remove the stalk ends of the asparagus by bending them and snapping where it clicks naturally. Feel free to boil your asparagus for a minute if they're not as tender as they should be. Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta round the middle to hold everything in place. Make 3 more bundles the same way, and put them into a small roasting tray or pan with ½ a lemon. Drizzle with a little olive oil and roast in the preheated oven for 4 to 5 minutes, until the pancetta is crispy. Remove from the oven, add your knob of butter, and squeeze over the juice of your roasted lemon. Season if need be. This will make a fantastic smoky sauce with your melted anchovies – absolutely scrumptious.


bacon recipe courtesy of: Jamie Oliver, Happy Days with the Naked Chef. Hyperion, 2002

1700. CROWN ROAST of PORK with PRUNE and BACON STUFFING

yields twelve servings


2 tablespoons vegetable oil
3 cloves garlic
1 teaspoon dried savory
1/2 teaspoon salt
1/2 teaspoon pepper
1 12-rib crown roast of pork

Stuffing
3/4 cup pitted prunes, halved
1/2 cup apple cider
4 cups cubed day-old crustless bread
5 slices bacon, cut into 1-inch strips
2 onions, diced
1 rib celery, diced
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup chopped fresh parsley

Stuffing: Soak prunes in apple cider for 30 minutes; strain and reserve cider. Set aside.

Meanwhile, on baking sheet, bake bread in 400°F oven, stirring halfway through, until golden, about 8 minutes. Transfer to large bowl; set aside.

In skillet, cook bacon over medium-low heat until fat is rendered, 3 to 5 minutes. Drain all but 2 tbsp fat from pan. Stir in onions, celery, salt and cloves; cook over medium heat until softened, 8 to 10 minutes. Stir in reserved cider, scraping up brown bits; cook until slightly thickened, 5 to 8 minutes. Add to bowl.

Add prunes and parsley to bowl; set aside.

With mortar and pestle or mini-chopper, purée together oil, garlic, savory, salt and pepper until paste; rub over pork, excluding bones.

Place pork on foil in roasting pan. Spoon stuffing into centre of roast. Wrap each exposed bone tip in foil; place foil on stuffing.

Roast in 325°F oven until meat thermometer registers 160°F , 2-1/2 to 3 hours. Transfer to serving platter and remove foil; tent with foil and let stand for 20 minutes before carving between ribs to serve.


bacon recipe courtesy of: Matthew Kimura, The Canadian Living Test Kitchen | Canadian Living Magazine, December 2009

1699. VEGETABLE SOUP with BACON and TILSIT TOAST

serves six


4 slices bacon, cooked and diced
1 lb. fresh mixed vegetables (carrots, cauliflower, broccoli, peas), chopped
5 cups beef broth
6 slices white or whole wheat bread
shredded tilsit cheese
chopped fresh parsley for garnish

Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Add beef broth. Cover and bring to a boil. Uncover and simmer 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper and ladle into 6 heatproof bowls. Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. Broil briefly until cheese is golden brown. Sprinkle with chopped fresh parsley.


bacon recipe courtesy of: YumYum.com

1698. SAUTEED SPINACH with RED ONION, BACON and BLUE CHEESE

makes two servings


2 teaspoons extra-virgin olive oil
1/2 cup thinly sliced red onion
2 cloves garlic, minced
1 10-ounce bag fresh spinach, tough stems removed
2 strips center-cut bacon, cooked and crumbled
1 tablespoon crumbled blue cheese

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.


bacon recipe courtesy of: AARP The Magazine, 601 E Street NW, Washington DC 20049

1697. BRAISED NAPA CABBAGE with BACON, RED WINE VINEGAR and MINT

yields four servings


8 ounces bacon, diced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 pounds Napa cabbage, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh mint leaves, thinly sliced

Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.


bacon recipe courtesy of: Bobby Flay, "Irish Pub Grub," Emeril Live

1696. RICOTTA PASTA with FAVA BEANS and BACON

serves two


1 pound ballerine or campanelle pasta
1/2 pound fresh fava beans, shelled
4 strips of thick-cut bacon, cut into 1/2 inch pieces
1 cup ricotta
1/2 cup cream
1/2 cup Romano cheese
1/2 teaspoon fresh grated nutmeg
Salt and pepper, to taste

Bring a large pot of water to a boil, add salt, then the beans, and cook 3 to 5 minutes, or until tender and bright green. Drain and set aside. Fill up the pot with water again, salt and bring to a boil. Cook the pasta until done.

While the pasta is cooking, peel the beans. Peel off white skin by pinching through the skin opposite the growing tip. Press one end of the bean between two fingers to push out the small green bean inside.

Cook the bacon in a heavy saucepan until pink and cooked through. Drain the grease and return to the heat. Add the beans and saute until desired tenderness. Take off the heat and stir in the ricotta, cream, and cheese, mixing until warm. Toss with the pasta and nutmeg. Taste and and add salt and pepper to taste.


bacon recipe courtesy of: Faith Durand, The Kitchn, Apartment Therapy

1695. BACON CORN MUFFINS with SAVORY CREAM CHEESE FROSTING

yields twenty-four muffins


For Muffins:
8 strips bacon
3/4 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar
3/4 cup milk
1 egg
3 tablespoons butter, melted
1 tablespoon reserved bacon fat

For Frosting:
8 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon hot sauce
1 bunch chives, sliced

Special equipment:
2 (24-count) nonstick mini muffin tins
pastry Bag

Preheat oven to 375 degrees F.

Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.

Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.

In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.

Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.

While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.

Transfer mixture to a pastry bag and snip off the end.

Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.


bacon recipe courtesy of: Brian Boitano, "Derby Girls," What Would Brian Boitano Make?

1694. PICKLED HERRING with APPLES and BACON on TOAST

makes six servings


6 ounces pickled herring or herring in wine
2 tablespoons sour cream
2 teaspoons cider vinegar
1 teaspoon chopped chives
freshly ground pepper
6 slices bacon
1 apple, quartered, cored, sliced
1 bunch watercress, chopped
1 teaspoon lemon juice
1 tablespoon olive oil
salt
3 slices bread

Cut herring chunks into smaller pieces. Combine with sour cream, vinegar, chives and pepper to taste in a small bowl. Cook bacon in a skillet over medium heat until crisp. Drain and set aside.

Mix the apple slices, watercress, lemon juice and olive oil in a bowl. Season to taste with salt and pepper. Toast 3 slices of bread and cut each in half diagonally.

Top each piece of toast with bacon. Top bacon with herring mixture. Finish each with a topping of watercress salad.


bacon recipe courtesy of: North Jersey.com, North Jersey Media Group, 1 Garret Mountain Plaza, Woodland Park, New Jersey 07424 | Brian Huston, The Publican, 845 West Fulton Market, Chicago, Illinois 60607

1693. BACON-WRAPPED ELK BACKSTRAPS

2 lbs elk backstraps, cut into 1 1/2 inch pieces/steaks
1-2 lb bacon
3 cups brown sugar
2 cups soy sauce
1/4 cup white sugar

Mix brown sugar and soy sauce together in a bowl. Mix till combined into a soup liquid. Place the meat either in a large freezer bag or a bowl that seals tight with a lid. Let the meat marinade overnight. Remove the backstraps and place on a broiler pan or some sort of slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Wrap bacon around the entire piece of meat, securing the bacon strip with a toothpick. Lightly drizzle remaining marinade over loins, and sprinkle with a small amount of white sugar. Place on center rack in oven and bake at 350°F for 30 minutes for medium cook and until bacon is done.


bacon recipe courtesy of: Lynn Shilley, A Washington Hunter Girl's Blog, Naches, Washington, March 15, 2009

1692. EGG SALAD with BACON and TARRAGON

makes 4 servings


1/2 cup finely chopped celery
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon, or 1 tablespoon each parsley and green onion
2 teaspoons Tabasco
1/4 teaspoon salt
8 hard-boiled eggs, peeled and coarsely chopped
6 cups mixed salad greens
4 slices bacon, cooked and crumbled
12 cherry tomatoes, halved

Combine celery, mayonnaise, tarragon, Tabasco, and salt in a bowl and mix well. Add eggs and mix gently. Divide salad greens between four plates; place a scoop of egg salad on each and sprinkle crumbled bacon on top. Garnish with tomatoes.


bacon recipe courtesy of: Tabasco, McIlhenny Company, Avery Island, Louisiana 70513

1691. BACON and GOAT CHEESE FREE-FORM TART

serves 4 as a main course, 8 as an appetizer


For the crust
1/2 cup unsalted butter, cold
1 1/4 cups all-purpose flour
1/4 cup yellow or white cornmeal, preferably stone-ground
1/2 teaspoon coarse kosher salt
3 ounces cream cheese, cold and cut into 4 chunks
2 to 3 tablespoons ice water

For the filling
8 slices (about 1/2 pound) thick-cut bacon
1 tablespoon olive oil
2 pounds (about 4 large) onions, thinly sliced
1/2 teaspoon coarse kosher salt
1/2 teaspoon fresh thyme leaves
3/4 cup crumbled fresh goat cheese

Milk for brushing the crust

Make the crust: Cut the butter into small cubes and freeze for at least 15 minutes. In the bowl of a food processor fitted with the metal blade, blend the flour, cornmeal, and salt. Add the cream cheese and process for about 20 seconds, or until the mixture resembles coarse crumbs. Add the butter and pulse until no butter is larger than the size of a pea. Add the ice water and process for about 30 seconds, or until a pinch of the dough holds together. If it doesn’t, add more water, a teaspoon at a time. Dump the dough out onto a lightly floured counter. Knead just until it holds together in one piece. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. (If you chill it much longer, give it time to warm up a little before rolling it out.)

Make the filling: While the dough is chilling, cook the bacon in a saute pan or skillet until it is about halfway cooked. Remove the bacon to a plate lined with paper towel and set aside. Discard all but 2 tablespoons of the bacon fat. Put the pan with the remaining bacon fat back over medium heat. Add the olive oil and then the sliced onions and salt. Reduce the heat to medium-low and cook the onions slowly, stirring occasionally, until they are deep golden brown and caramelized, 35 to 45 minutes. Preheat the oven to 375°F (190°C) with a rack in the second-lowest position. On a nonstick baking mat or piece of parchment paper, roll the chilled dough into a rough circle about 1/8 inch thick and 14 to 16 inches in diameter. (The edges do not have to be smooth and neat.) Lift the baking mat with the crust onto a cookie sheet. Spread the caramelized onions over the crust, leaving a 1/2-inch border around the edge. Coarsely chop the bacon and sprinkle it evenly over the onions, followed by the thyme leaves, and finally the goat cheese. Fold the edges of the crust in over the filling, pleating the edges as necessary. Brush the crust with milk. Bake the tart for about 30 to 35 minutes, until the crust is golden. Serve hot, warm, or at room temperature.


bacon recipe courtesy of: Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli. Viking Studio, 2007

1690. BLUE CHEESE STUFFED BACON SLIDERS

serves twelve


16 slices (1 pound) apple-smoked bacon
2 ripe but firm pears
about 1 tablespoon sugar
3 pounds coarsely ground sirloin, chilled
1 tablespoon finely chopped fresh thyme
freshly ground black pepper
6 ounces (about 1/2 cup) crumbled blue cheese, at room temperature
2 tablespoons olive oil, plus about 1 teaspoon
sea salt
24 soft, mini burger buns
2 1/2 cups baby arugula leaves
1 small red onion (about the same diameter as the buns), very thinly sliced
1 pint basket cherry tomatoes (optional)

In a large skillet over medium heat, cook the bacon until crispy, and then drain on paper towels. Cut 8 of the slices crosswise into 3 pieces each; crumble the remaining bacon and set both aside separately.

Peel the pears, halve them lengthwise, and core them. Cut them crosswise into thin slices and put in a bowl. Toss with the sugar and set aside.

In a large bowl, combine the meat, thyme, crumbled bacon, and 1 1/2 teaspoons pepper. Using your hands, knead together lightly. Form the mixture into 48 evenly sized balls (about 1 ounce each). Use the pointed end of an egg to make a small depression in half the patties. Fill them with a little mound of cheese, dividing it evenly among them. Top with the remaining patties, and then pinch them together around the cheese. Make sure the stuffing is completely enclosed. Pat and mold the burgers to fit the buns. The burgers can be shaped and refrigerated, covered, for several hours or overnight.

When ready to cook, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.

Cook the burgers in the skillet, in batches, turning once or twice, about 3 minutes for medium-rare. Do not press down on the patties. Be gentle when you turn the burgers so they do not break open. With a large spoon, baste the sliders several times with the fat in the pan. To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.

While the burgers cook, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill rack.

When the burgers are done, remove them to a warm platter, keep warm, and let rest for several minutes. Meanwhile, heat the remaining teaspoon of the olive oil in a nonstick skillet over medium heat and add the pear slices, or place them on the outside of the grill rack, and cook just until warm and lightly browned. Turn and repeat, then remove to a plate. They should still be crunchy.

To build the burgers, arrange a few leaves of arugula on the bun bottoms. Top each with a pear slice or two, a piece of bacon, and a burger. Add an onion slice and a bun top, and skewer securely together. Add a cherry tomato as a topknot, if you wish, on the skewer. Serve immediately.


bacon recipe courtesy of: Burger Bar: Build Your Own Ultimate Burger, by by Hubert Keller and Penelope Wisner. Wiley, 2009

1689. PEAMEAL BACON SLIDERS

makes 24 sliders


1 small sweet or Vidalia onion
2 tablespoons salted butter
1/2 teaspoon each salt and pepper
1/2 cup sodium-reduced chicken broth
1/4 cup maple syrup
1/4 cup grainy mustard
2 tablespoons olive oil
2 lb peameal bacon, sliced 1/4-inch thick
24 mini-buns or small dinner rolls
24 gherkins, cornichons, small pickled peppers or cocktail onions

Cut onion into 1/4-inch thick rings. In skillet, melt butter over medium heat; cook onion and half each of the salt and pepper until softened, about 8 minutes. Add chicken broth; cook, stirring, until no liquid remains, 8 minutes. Set aside and keep warm. In large bowl, combine maple syrup, mustard, and remaining salt and pepper; set aside. In nonstick skillet, heat half of the oil over medium-high heat; cook bacon, in batches and adding more oil if necessary, turning once, until tender and golden, about 4 minutes. Cut each slice into 4 pieces. Add to maple mixture; toss to coat. Cut buns in half; broil, cut side up, on baking sheet until golden and toasted, about 1 minute. In saucepan, warm bacon mixture over medium heat, 1 to 3 minutes. Stack 4 pieces bacon on each base of bun; top with onions then top half of bun. Secure with gherkin-skewered toothpick.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living.com, # Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100 Toronto, Ontario M2N 6S7 Canada

1688. BACON and CORN-STUFFED TOMATOES with MUENSTER CHEESE

makes six servings


6 medium tomatoes
1 tablespoon butter
1/4 cup sliced green onions
1/3 cup diced green pepper
2 1/2 cups fresh corn kernels (4-5 ears), cut from the cob
2 tablespoons water
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried thyme
6 slices chopped cooked bacon
2 tablespoons mayonnaise
1 1/2 cups shredded Muenster cheese

Slice the tops from the tomatoes. Carefully scoop out the pulp, leaving a shell. A serrated grapefruit spoon or melon baller works well for this. Turn the tomatoes upside down and drain on paper toweling.

Preheat oven to 400ºF (205ºC). Lightly grease a pizza pan or other baking sheet. Set aside.

Heat the butter in a 9 or 10-inch skillet. Add green onions and sauté over a medium heat about 3 minutes. Add green pepper and sauté 2 to 3 minutes longer.

Add the corn kernels, water and thyme. Bring to a boil. Cover and cook at a gentle boil until the corn is tender, about 5 to 7 minutes.

Remove from heat. Stir in bacon pieces and mayonnaise.

Fill each tomato with 1/6 of the mixture.

Bake for 10 to15 minutes, until the tomatoes are almost cooked, but still hold their shape. Remove from oven and top each tomato with 1/4 cup of the Muenster.

Bake 3 to 5 minutes, until the cheese melts. Or, place the cheese-topped tomatoes under a hot broiler. Broil just until cheese melts and slightly browns.


bacon recipe courtesy of: Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820

1687. RICOTTA HOT CAKES with CRISPY BACON and MIXED LEAVES

makes 12-14 cakes


100 grams plain flour
1 teaspoon baking powder
200 grams ricotta
4 large free range eggs, separated
2 teaspoons chopped fresh thyme
1 teaspoon English mustard powder
100ml milk
50 grams unsalted butter
12 rashers back bacon
1 tablespoon balsamic vinegar
4 tablespoons extra-virgin olive oil
120 grams herb salad
crème fraîche or mayonnaise mixed with grainy mustard, to serve

Sift the flour and baking powder into a bowl, then mix in the ricotta, egg yolks, thyme and mustard powder. Slowly drizzle in the milk and beat to make a smooth mixture. Season well with salt and lots of black pepper.

Melt half the butter in a large frying pan. When it starts to foam, put in the bacon rashers and fry until crisp.While the bacon is cooking, whisk the egg whites until they are stiff and form soft peaks, then fold into the ricotta mixture in batches with a large metal spoon, keeping in as much air as possible.

When the bacon is crisp, lift it out, drain well on kitchen paper and keep warm. Cook the hot cakes in the same pan over a low heat, allowing about 2 tbsp mixture for each cake and doing them in batches so you don't overcrowd the pan. Add little knobs of butter as you go and take care to keep the heat low so the butter doesn't burn. The hot cakes should be firm and golden at the end, and this will take about 2 minutes on each side. When each batch is cooked, transfer to a plate and keep warm. (At this stage they can be frozen, but allow to cool first.)


bacon recipe courtesy of: Good Food magazine, November 2002

1686. COLLARD GREENS with RED ONIONS and BACON

serves eight


1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.


bacon recipe courtesy of: Gourmet, December 1995

1685. ONE POT COTTAGE CHEESE NOODLES with BACON

serves four


12 oz. egg noodles
1/4 cup butter or margarine
1/2 cup bacon, cooked and chopped
16 oz. cottage cheese
2 oz. fresh mozzarella
freshly ground black pepper, to taste
parmesan cheese, optional

Cook noodles to your liking in a large sauce pan. Strain noodles and set aside. Using the same pot, add the butter, bacon, cottage cheese and pepper. Heat ingredients on medium-low heat. After heating, add noodles and mozzarella; then stir thoroughly. Sprinkle with parmesan cheese (if desired). Serve.


bacon recipe courtesy of: NetCooks.com

1684. BRIE, BACON and CHICKEN SANDWICH

serves two

2 ounces brie cheese
2-3 ounces chicken breast or tenders
3 slices smoked bacon
1/2 onion
baguette, halved and sliced into 2 sandwich portions

Heat a cast-iron skillet over medium-high heat. Slice bacon into approximately 2-inch pieces and cook in skillet until crispy. Meanwhile, slice onions and cut chicken breast/tenders into small bite-size pieces. When the bacon is crispy, place them on a towel-lined plate and set aside. Remove excess bacon fat in skillet. Lower heat to medium and sauté onions. Add chicken pieces and cook until no longer pink and the onions have softened. Set-aside.

Heat a griddle over medium-high heat. Place brie pieces, bacon, chicken and onions on bottom half of each baguette. Put the top half on and set both sandwiches on griddle. With an oven mitt, take the cast-iron skillet (careful, it’s hot!) and place it on top of sandwiches. Once the cheese is melting and the bottom is toasted, remove skillet and gently flip the sandwiches over to toast the other side. Again, place skillet on top. The sandwich is ready when both sides are hot and toasty.


bacon recipe courtesy of: Sheila, tasteduds.com, Los Angeles, California, August 20, 2009

1683. WILD BOAR BACON and LEMON THYME POPCORN

serves two


3 rashers of wild boar back bacon
80 grams popcorn kernels
2 tablespoons sunflower oil
1 teaspoon of lemon thyme, chopped
sea salt

Preheat the grill, lay the bacon on a baking tray and grill the bacon until very crispy, turn it a couple of times during the cooking process to ensure the bacon is completely dry and crispy without it being burnt.

Let the bacon cool on a cooling rack, this will allow it to crisp up, pat dry with kitchen paper.

One the bacon is cold break it into even size pieces. Turn the thermomix on with the blades running at speed 10, drop the bacon all at once onto the running blades and place the measuring cup in place, grind for 10 seconds. Add the freshly chopped lemon thyme and a generous amount of Maldon sea salt to the powdered bacon.

Heat a large saucepan with the sunflower oil and add the bacon dripping to the pan, add the popcorn and place the lid on top, shake the pan a couple of times and once the popcorn starts to pop turn the heat off and leave the saucepan on the cooker until you cannot hear the corn popping any longer.

Remove the lid and add the powdered bacon to the warm popcorn and mix well, serve immediately.


bacon recipe courtesy of: Madalene, The British Larder, October 9, 2009

1682. RUNNER BEANS with BACON and HAZELNUTS

serves four


500 grams runner beans, trimmed and sliced
4 rashers smoked streaky bacon, chopped into large pieces
handful blanched hazelnuts, roughly chopped
2 tablespoons wine vinegar
5 tablespoons double cream
small handful tarragon leaves, roughly chopped

Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.

Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.


bacon recipe courtesy of: Good Food magazine, August 2006

1681. BOILED BACON HOCK and CHICKEN with DUMPLINGS

serves eight


1 3/4 lb. bacon hock
2 1/2 lb. chicken
6 medium-sized potatoes, quartered
2 Spanish onions, quartered
6 medium-sized carrots, cut into chunks
salt
freshly ground black pepper
1 small cabbage, cut into 8 wedges
2 tablespoons finely chopped fresh parsley, to garnish

For the cornmeal dumplings
2 1/2 oz. cornmeal
2 1/2 oz. self-raising flour
1/4 teaspoon salt
1/2 oz. butter
1/2 egg, beaten
4 - 5 tablespoons milk

Put the hock and the chicken into a heavy 8 pint saucepan, cover with water and bring to the boil. Cover the pan, reduce the heat and simmer for 1 hour.

Add the potatoes and simmer for a further 10 minutes. Add the onions and carrots and season to taste with salt and freshly ground black pepper (the bacon may have made the stock already salty) and simmer for 15 minutes. Check the bacon and chicken; if they are cooked, remove them and keep them warm.

Meanwhile, prepare the dumplings. Sift the cornmeal, flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the beaten egg and milk to make a soft dough.

Add the cabbage wedges to the saucepan and push them down into the simmering stock.

Drop rounded teaspoons of dough into the simmering stock. Cover and cook gently for 10-15 minutes, or until the dumplings are fluffy and firm and the vegetables are tender.

Remove the bacon hock to a board. with a sharp knife, remove and discard the skin and fat and cut the meat into chunks. Place the chicken on the board, remove and discard the skin and cut into 8 portions. Divide the meat between 8 individual heated soup bowls.

Divide the vegetables, dumplings and broth between the bowls and sprinkle each one with finely chopped parsley. Serve immediately.


bacon recipe courtesy of: COOKITSIMPLY.com

1680. BAKED CHICKEN and BACON-WRAPPED LADY APPLES

makes 4 to 6 servings


8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (2 lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

Put oven rack in middle position and preheat oven to 400°F.

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.

While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.

Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.

Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.

While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.


bacon recipe courtesy of: Gourmet, September 2006

1679. LADY PEAS with BACON and CORN

serves four


2 cups shelled lady peas
4 ears fresh corn, cooked
4 slices bacon or country ham
2 shallots or green onions

Place peas in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer until crisp-tender, about 30 minutes. Drain. Cut kernels from ears of corn. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly.


bacon recipe courtesy of: "Southern-Style Veggie Plate," Relish Magazine, July 2009 | 341 Cool Springs Boulevard, Suite 400, Franklin, Tennessee 37067

1678. CHEDDAR, ASPARAGUS, SPINACH and BACON FONDUE

yields about 6 servings or about 6 cups


1/4 pound bacon
2 tablespoons olive oil
1 medium onion, diced
4 cloves fresh garlic, minced
1 bunch fresh asparagus, hard ends removed, diced
1 cup low-fat milk
1 (10-ounce) can cream of mushroom soup
1 cup fresh spinach leaves, finely diced
1/2 pound sage cheddar, shredded
1/2 pound white cheddar, shredded
1/2 pound smoked cheddar, shredded
Hot sauce, optional
1 baguette
1 loaf sourdough bread
3 Pink Lady apples, or any you prefer, cores removed, sliced

In a medium pan or in the oven, cook bacon until crisp and brown. Drain the fat and crumble bacon. Set aside. In large pot over medium heat, add olive oil and saute onion, garlic and asparagus for about 5 minutes, or until they start to soften and onion and garlic turn golden. Reduce heat to medium-low and add milk, mushroom soup and spinach. Mix ingredients until base is smooth. Add cheeses and stir constantly (reduce heat if necessary to prevent burning) until melted and smooth. Add bacon and hot sauce, if desired. (Add more milk if mixture is too thick.) Serve fondue with baguette, sourdough bread and apples.


bacon recipe courtesy of: Santa Barbara Certified Farmers Market Association, 232 Anacapa Street, Suite 1A, Santa Barbara, California 93101, (805) 962-5354

1677. BACON-WRAPPED SEA TROUT with SAMPHIRE and JERSEY ROYALS

serves 3-4


1 whole sea trout, 2-2.3kg,
 scaled and gutted
sea salt and freshly ground
 black pepper
2 slices of lemon
few sprigs each of thyme 
and rosemary
10-12 thin streaky bacon
 rashers
olive oil, to drizzle

For the Jersey Royals
700 grams Jersey Royal potatoes,
 scrubbed and large ones halved or quartered
2 tablespoons olive oil, plus extra 
to drizzle
2 large shallots, peeled and
 finely chopped
150 grams samphire (optional)
squeeze of lemon juice
handful of flat-leaf parsley,
 chopped

Preheat the oven to 200C/
Gas 6. Wash and pat the trout dry with kitchen paper, then lightly score both sides on the diagonal. Rub a little salt and pepper all over the fish, including inside the gut cavity. Open out the cavity and stuff it with the lemon slices and herb sprigs.

Arrange the bacon rashers 
in a neat row on a chopping board with their sides slightly overlapping. Place the stuffed trout in the middle and wrap 
 the bacon around it. Carefully transfer the fish to a lightly oiled baking tray. Drizzle over a little olive oil and bake in the oven 
for 25-30 minutes, until the fish 
is cooked through. To check 
that it’s done, insert a small 
knife into the thickest part and press it lightly to one side – the flesh should come away easily from the bone.

While the fish is in the oven, cook the potatoes. Put them into a pan of salted water and 
boil for 8-10 minutes until just tender when pierced with the 
tip of a knife. Drain well and
set aside.

Heat the olive oil in a sauté pan and add the shallots 
and a little seasoning. Sweat 
them over a medium heat for 
4-5 minutes until they become translucent. Add the samphire and a squeeze of lemon juice. 
Cook for another couple 
of minutes before adding the potatoes. Season to taste – although you probably won’t 
need to add extra salt due to 
the naturally salty samphire. 
Take the pan off the heat and 
toss in the chopped parsley.

Pile the potato and samphire mixture into a large, warmed bowl and serve alongside the baked sea trout.


bacon recipe courtesy of: Gordon Ramsay | The Times Online, May 23, 2009

1676. NEW POTATO, BACON and SEA VEGETABLE SALAD

serves 2


8 boiled new potatoes, skin on
150 grams samphire
2 tablespoons sea purslane
2 rashers of smoked back bacon
2 tablespoons blanched and popped broad beans
1 teaspoon grain mustard
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
freshly cracked black pepper and course sea salt

Heat a medium non stick frying pan and saute the samphire in a splash of olive oil for two minutes, remove from the pan.

In the same pan cook the bacon until crispy, remove and deglaze the pan with the vinegar, oil and grain mustard to form the vinaigrette.

Cut the cooked potatoes in half and mix with the warm vinaigrette.

Chop the bacon into small pieces and mix with the potatoes, broad beans and sampire. Add half of the sea purslane and season to taste.


bacon recipe courtesy of: Madalene Bonvini-Hamel, The British Larder

1675. GNOCCHI NICOISE with BACON

yields four servings


1 tablespoon extra-virgin olive oil
4 ounces bacon, diced
4 cloves garlic, smashed
1/2 pound coarsely ground beef
2 tablespoons brandy or red wine
3 shallots, chopped
1 cup diced carrots
1 stalk celery, sliced
1 tablespoon tomato paste
Kosher salt and freshly ground pepper
1 15-ounce can plum tomatoes
1 cup low-sodium chicken broth
1 bay leaf
2 1-inch strips orange peel
2/3 cup nicoise olives, pitted and chopped
1 package (about 1 pound) vacuum-packed gnocchi

Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.

Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.

Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.


bacon recipe courtesy of: Food Network Magazine

1674. SWISS and BACON DIP

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.


bacon recipe courtesy of: Rachael Ray, "Linger at the Table, Not at the Stove," 30 Minute Meals

1673. VEAL and BACON TERRINE

2 lb. escalopes very thinly sliced
2 lb. bacon, very thinly sliced
3½ oz. onions very finely chopped
2½ oz. parsley very finely chopped
2 oz. freshly ground white pepper
salt and black pepper
3½ fl oz. dry white wine
1 sprig of thyme
1/2 bay leaf

Line a large rectangle terrine or two smaller ones with strips of bacon. Put in a layer of veal next. Mix the onion. parsley and white pepper and sprinkle a layer on the veal. Season with salt and black pepper continue layering until the terrine is full. Finish with a layer of bacon. Pour the wine over place the thyme and bay leaf on top. Cover and cook in a preheated oven 350F. Cook for about 2 1/2 hours until the juices are clear. Place a weighted board on top while it cools down serve cold.


bacon recipe courtesy of: A-taste-of-France.com

1672. EXOTIC MUSHROOM and BACON STUFFING TERRINE

yields twelve servings


8 oz thickly sliced bacon
1/4 cup butter
2 onions, sliced
8 cups sliced mushrooms (shiitake, cremini, white or oyster), about 1-1/2 lb
4 cloves garlic, sliced
2 tablespoons chopped fresh rosemary
8 cups cubed (1/2 inch/1 cm) day-old sourdough bread
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup chopped fresh parsley
1 tablespoon grated lemon rind
1 cup chicken stock
3 tablespoons turkey pan juices

Grease two 8- x 4-inch (1.5 L) loaf pans; set aside.

Cut bacon crosswise into strips. In large skillet, fry bacon over medium-high heat until crispy, about 5 minutes. Remove with slotted spoon to paper towel to drain; transfer to large bowl.

Drain off all but 2 tbsp (25 mL) fat from pan. Melt butter in pan; fry onions, mushrooms, garlic and rosemary until golden, 10 minutes. Add to bacon. Add bread, tomatoes, parsley and lemon rind to bowl; pour in stock and mix well. Scrape into prepared baking dishes; cover with foil.

Bake in 325°F (160°C) oven, basting every 20 minutes with 1 tbsp (15 mL) of the turkey pan juices, until golden, about 1 hour. Uncover and bake until browned, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 12 hours. Remove from pans and cut each into 6 slices; return to pans, cover and reheat during last hour of turkey roasting, basting every 20 minutes with 1/4 cup/50 mL of the pan juices and removing foil for last 20 minutes.) With sharp knife, slice each loaf into 6 slices.


bacon recipe courtesy of: Canadian Living Test Kitchen, Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100, Toronto, ON M2N 6S7

1671. FRESH SHELL BEAN SOUP with BACON and PISTOU

makes four servings


2 pounds fresh cranberry beans, shelled (2 cups), see Note
salt
8 parsley stems
4 thyme sprigs
1 bay leaf
1 slice of bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 garlic cloves, thinly sliced
1 medium carrot, cut into 1/4-inch dice
1 medium celery rib, cut into 1/4-inch dice
6 cups chicken stock or canned low-sodium broth
2 medium tomatoes--peeled, seeded and cut into 1/4-inch dice
3 ounces thin green beans, cut into 1/4-inch dice (1/2 cup)
1/4 cup finely chopped flat-leaf parsley
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
freshly ground pepper

PISTOU
8 large basil leaves
1 small garlic clove, halved
1/4 cup extra-virgin olive oil
salt and freshly ground pepper

CROUTONS
2 tablespoons extra-virgin olive oil
1 cup diced (1/4 inch) crustless country bread
2 tablespoons finely chopped flat-leaf parsley
salt and freshly ground pepper

MAKE THE SOUP: In a medium saucepan, cover the cranberry beans with 1 inch of water and bring to a boil. Reduce the heat to low, cover partially and simmer the beans until almost tender, about 20 minutes. Season with salt and cook until tender, about 5 minutes longer; drain.

Bundle the parsley stems, thyme sprigs and bay leaf in the slice of bacon and tie with kitchen string. Heat the olive oil in a medium saucepan. Add the onion and garlic and cook over low heat until softened, about 8 minutes. Add the carrot and celery and cook until softened, about 8 minutes. Add the cranberry beans, bacon bundle, stock, tomatoes and green beans and bring to a boil. Cover partially, reduce the heat to low and simmer for 10 minutes. Stir in the chopped parsley, lemon juice and lemon zest and season the soup with salt and pepper.

MAKE THE PISTOU: In a saucepan of boiling water, blanch the basil leaves for 5 seconds. Drain and rinse the basil under cold water. Squeeze dry and finely chop.

In a mortar, pound the garlic to a paste. Add the basil and pound together. Stir in the olive oil and season with salt and pepper.

MAKE THE CROUTONS: Heat the olive oil in a large skillet. Add the bread and cook over moderate heat until starting to crisp, about 2 minutes. Add the parsley and cook, stirring, until the bread is browned and crisp, about 3 minutes longer. Season with salt and pepper and transfer to a plate.

Reheat the soup and discard the bacon bundle. Ladle the soup into bowls and drizzle with the pistou. Serve at once, passing the croutons at the table.


bacon recipe courtesy of: Mark Sullivan, "America's Best New Chefs 2002," Food & Wine, July 2002

1670. TORTELLINI with BACON, ARUGULA and BROWN BUTTER

serves four


1 pound cheese or meat tortellini
4 ounces sliced bacon
6 tablespoons unsalted butter
2 cups arugula (about 1 bunch)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the tortellini according to the package directions. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Reserve the bacon and discard the drippings.

Wipe out skillet and return to medium heat and brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Remove from heat.

Break the bacon into small pieces and add to skillet with the arugula, salt, pepper, and cooked tortellini. Toss well and divide among individual bowls.


bacon recipe courtesy of: Sara Quessenberry, Real Simple, May 2007

1669. CRISPY SEARED SNAPPER over PICKLED ONIONS with TOMATO-BACON FONDUE, YELLOW TOMATO COULIS and MALANGA TUMBLEWEED

Pickled Onions:
1 red onion
1 cup white vinegar
1 cup water
3 tablespoons salt
4 cloves garlic
1 tablespoon mustard seeds
1 bay leaf

Tomato Bacon Fondue:
1/4 pound bacon, julienned
1 pint cherry tomatoes
2 cloves garlic
2 ounces rendered bacon fat
salt and pepper
4 ounces goat cheese

Yellow Tomato Coulis:
1 yellow tomato
1 tablespoon olive oil
salt and pepper
1 lemon, juiced

Malanga Tumbleweed:
1 malanga

Basil Oil:
1/4 pound fresh basil
1/4 cup olive oil
4 (4 to 6 ounce) snapper fillets, any kind, red, yellowtail
Flour, to dredge

Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours.

Fondue: Preheat the oven to 300 degrees F. Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve.

Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve.

Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve.

Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven.

Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.


bacon recipe courtesy of: Andy Niedenthal, "Great Getaways," The Best Of, Food Network

1668. BURGUNDIAN CARROTS with ONIONS, BACON and BLACK CURRANTS

makes 6 servings


1 pound medium carrots, scraped and cut into ½-inch rounds
3 ounces lean slab bacon (rind removed), finely diced
12 tiny white onions, peeled
2 tablespoons fresh black currants
1 tablespoon all-purpose flour
½ cup chicken broth
salt and freshly ground black pepper to taste
2 tablespoons butter

Place the carrots in a saucepan with enough water to cover, bring to a boil, reduce the heat to low, cover, and simmer till the carrots are just tender, about 8 minutes. Drain and set aside.

In a large saucepan, fry the bacon over moderate heat just till it renders its fat, add the onions, and stir gently till they are golden, about 10 minutes. Add the carrots and currants and stir till well blended. Sprinkle the flour over the top and stir about 1 minute. Add the broth, return to a simmer, and cook, uncovered, till the liquid has evaporated, about 10 minutes. Add the salt and pepper and butter and stir gently till the carrots are nicely glazed. 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

1667. BUTTERMILK BACON CORN SALAD TOMATOES

serves four


4 jumbo heirloom or beefsteak-type tomatoes, or 6 to 8 plum or Roma tomatoes
4 slices thick-cut bacon, cut into 1/4-inch pieces
2 tablespoons olive oil
5 ears corn, shucked and kernels cut from cob (4 cups of kernels)
2 jalapeños, stemmed and chopped
1 clove garlic, chopped
1/4 cup cilantro, roughly chopped
4 scallions, chopped
1/2 cup buttermilk
4 ounces soft plain goat cheese
Coarse salt and freshly ground black pepper

Core the tomatoes and cut a wide opening in the middle from the core. For plum or Romas, cut the tomatoes lengthwise and scrape out the seeds. Set the tomatoes aside.

Add the bacon to a hot sauté pan over medium heat. Render until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Pour the bacon fat from the sauté pan and wipe it clean (unless you prefer sautéing in the bacon grease).

Add the oil to the same pan and return to medium heat. Put the corn kernels, jalapeños, and garlic in the pan and sauté for 5 to 7 minutes.

While the corn cooks, combine the buttermilk and goat cheese in a blender or food processor and blend until smooth.

Transfer the corn mixture to a large mixing bowl and add the buttermilk dressing, stirring to coat all the ingredients. Add the cilantro and scallions and stir to combine. Season to taste with salt and pepper.

Spoon the corn salad into the tomatoes. Serve immediately. If serving later, let the corn salad chill and stuff the tomatoes just before serving.


bacon recipe courtesy of: Tara Mataraza Desmond, Serious Eats: A Food Blog and Community