1799. RED CHILI and SUGAR CURED BACON

serves four


2 tablespoons mild red chili powder
¾ cup firmly packed brown sugar
12 thick-sliced pieces applewood-smoked bacon

Preheat the oven to 300 degrees. Mix the chili powder and sugar in a shallow bowl. Fit a sheet of parchment paper onto a flat pan. Bury each slice of bacon in the chili and sugar mixture and rub both sides to assure the mixture adheres. Twist the bacon two or three times by holding each end to make a candied “stick”. Bake for 30 minutes without turning. Don’t overcrowd the pan as the juices need to spread, otherwise you won’t get the bacon to cook properly.


bacon recipe courtesy of: Ursula Ayrout, Jane Spice, San Francisco, California, ursula@janespice.com | Cooking with Cafe Pasqual’s by Katharine Kagel. Ten Speed Press, 2006

1798. HASH BROWN, SAUSAGE and BACON FRITTATA

yields ten servings


2 cups shredded cheddar cheese
8 slices bacon slice, cooked
1 cup milk
1/2 package hash browns
1/2 cup butter, melted
2 cups shredded hot pepper cheese
6 sausage links, fully cooked
9 eggs
salt & pepper to taste

Preheat oven to 425°F. Place hash browns into lightly sprayed 9" x 11" pan and press down evenly to form a crust. Drizzle butter evenly over crust and bake for 25 minutes. Place cheeses, sausage and bacon over hash brown crust. Beat milk and eggs together. Pour over cheese and meat. Reduce heat to 350°F and bake for 30 minutes.


bacon recipe courtesy of: Schwan's, Schwan's Home Service, Inc., c/o Customer Service, 115 West College Drive, Marshall, Minnesota 56258

1797. BRAISED BEEF CHUCK with TOMATO and BACON

serves four


1 kg beef chuck 4cm long pieces
olive oil for cooking
4-8 whole peeled onions
1 large brown onion sliced
2 rashers bacon sliced
2 cloves garlic sliced
sea salt to taste
8 large brown mushrooms in wedges
1 cup fresh tomato puree
1 fresh bay leaf
1 sprig rosemary
2 sprigs thyme

Brown off the beef in a little olive oil, in a large roasting tray. Remove the meat when well colored on all sides and set aside. Add the pearl onions to the same tray and caramelize well on all sides. Add the sliced onion, bacon, garlic and salt. Reduce the heat so the onion doesn't color too much but rather just softens and sweetens. Add the mushrooms, stir through, then return the meat to the roasting tray and mix all ingredients together well. Add the tomato puree, enough to just cover. If it doesn't quite cover the meat, you can top up with chicken stock or water. Add the herbs, cover with foil and braise in a medium oven for 2½ hours. Serve with your favorite vegetables or salad and plenty of soft polenta.


bacon recipe courtesy of: Neil Perry, "Neil Perry Rockpool Sessions," LifeStyle Food, GPO Box 2692, Sydney NSW 1044, Australia

1796. BEER and BEEF CHILI SLIDERS on BACON BISCUITS with TOMATILLO KETCHUP

yields eight servings


2 poblano chiles
8 slices bacon, chopped
one 8-ounce box Jiffy buttermilk biscuit mix
1 cup shredded sharp cheddar cheese
1/4 cup chopped chives
1/4 cup yellow mustard
2 tablespoons honey
6 tomatillos—peeled, rinsed and chopped
1 small red onion, chopped
2 cloves garlic, chopped
salt and pepper
3/4 pound ground beef chuck
3/4 pound ground beef sirloin
1/2 cup beer
1/4 cup Worcestershire sauce
2 tablespoons chili powder (2 palmfuls)
2 tablespoons grill seasoning (2 palmfuls)
1 tablespoon sweet smoked paprika (1 palmful)
1 tablespoon ground cumin (1 palmful)
1 tablespoon ground coriander (1 palmful)
1 1/2 teaspoons dried oregano (1/2 palmful)
2 tablespoons cilantro leaves
1 teaspoon grated peel plus the juice of 1 lime
shredded lettuce, for serving

Preheat the broiler. Arrange the chiles on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5 to 10 minutes. Peel and discard the stems and seeds.

While the chiles are broiling, in a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.

Preheat the oven to 425°. Preheat a grill or grill pan to medium-high. In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon 8 equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.

Meanwhile, in a medium saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8 to 10 minutes.

In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.

Using a food processor, puree the tomatillo mixture, chiles, cilantro, lime peel and lime juice; season with salt and pepper.

Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with a toothpick.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray, August 2009

1795. STRAWBERRY, CLEMENTINE ORANGE and BACON SALAD

1/2 of a bunch of Red Leaf Lettuce, torn
1 head heart of Romaine lettuce, torn
1 pint fresh sliced strawberries, divided
1 can (11 ounces) Clementine oranges, drained
8 slices thick bacon, cooked and crumbled
1/2 cup pecan halves
3 teaspoons water
3 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
dash of salt
2 teaspoons finely chopped chives

Place the lettuce in a large bowl. Reserve l cup of sliced strawberries for dressing. Add remaining stawberries and orange segments to lettuce. Set aside. Place l cup sliced strawberries, water, olive oil, red wine vinegar, Dijon mustard, pepper and salt in a blender. Blend until smooth. Stir in chives. Pour dressing over lettuce and toss gently. Divide the salad on individual salad plates, Sprinkle with crumbled bacon and pecans. Serve immediately.


bacon recipe courtesy of: epicurious.com, July 26, 2005

1794. CARAWAY CHICKEN BREASTS with BACON and SWEET-AND-SOUR RED CABBAGE

makes 2 servings


1 teaspoon caraway seeds
1/2 teaspoon (scant) ground allspice, divided
2 skinless boneless chicken breast halves
1 tablespoon olive oil
1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips
3 cups thinly sliced red cabbage
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2 1/2 tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar
chopped fresh chives (optional)

Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.

Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired.


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

1793. SAUTEED CABBAGE with SAUSAGE, BACON and POTATOES

serves four


1 tablespoon canola or vegetable oil
1 pound Knockwurst or Kielbasa, cut into 1/2-inch slices
4 slices bacon, cut into 2-inch pieces
3 large potatoes, cut into 1/4-inch thick slices
1 small to medium head cabbage, cut into thin wedges
2 tablespoons all-purpose flour
salt and pepper to taste
1 teaspoon caraway seed
1 tablespoon cider vinegar or red wine vinegar
1 cup sour cream (garnish, can use reduced fat)

Heat a large skillet over medium-high heat. Add the oil, then the bacon and sausage. Sauté until lightly browned, about 3 minutes. Add the sliced potatoes and just enough water to make some steam. Reduce heat to medium; cook about 15 minutes, adding a little water if the potatoes get too brown. Add the cabbage wedges. Sprinkle with the flour, salt, pepper, caraway and vinegar; stir well to combine, scraping up the browned bits in the bottom of the pan. Cook until cabbage is tender, about 45 minutes, again adding a little water if needed to prevent burning. Just before serving, check the bottom of the pan. If there are browned bits, add just a little more water, scrape them up, and stir into the cabbage until the moisture has evaporated. Serve immediately, passing sour cream and, if desired, extra vinegar.


bacon recipe courtesy of: Teri's Kitchen.com, teri@teriskitchen.com

1792. BROCCOLI, BACON and CHEDDAR MOUNTAIN BAKED POTATO

serves eight


8 king size Idaho or regular baking potatoes
2 one pound packages of bacon
1 16 oz. jar of pasteurized process cheese sauce
1 16 oz. package of sharp cheese
2 11 oz. bags of frozen broccoli florets

Separate bacon slices and place on two baking pans, place in oven and bake at 325 degrees for 20 minutes, turn several times to ensure bacon is thoroughly cooked. Drain grease from pan and place bacon on paper towels to drain off excess grease. Chop bacon into finely grated pieces, place in bowl and cover until needed to top off Potato.

Place 8 potatoes in oven, set temperature at 450 degrees, bake for 35 to 45 minutes. Turn potatoes four times to ensure an even bake.

Place both 11oz. bags of broccoli into medium cooking pot, bring to boil for 10 minutes. Drain broccoli in colander and immediately remove potatoes from oven.

Slice potatoes in half - top with a healthy portion of pasteurized cheese.

Add chopped bacon, then top off with broccoli florets, add a liberal amount of sharp shredded cheese and cracked pepper or add garlic herb dipping spices to complete topping.

Place potatoes back in oven for 5 to 8 minutes, serve immediately.


bacon recipe courtesy of: Alfonso Coley, "Fourth of July Recipes," Associated Content, June 10, 2009

1791. CREAM of POTATO and CHICKWEED SOUP with BACON

3 tablespoons butter or 2 tablespoons olive oil
4-5 small to medium potatoes
1 large leek
3 cups chicken or veggie stock
1 cup of water
1/2 cup heavy cream
3-4 cups chickweed
3-4 slices of bacon
salt and pepper

In a large pot of water over high heat, blanch about half of the chickweed in boiling water for about 5-10 seconds, then shock it in ice water. Set the chickweed aside.

Dice the bacon, and cook until crispy. Drain on paper towels and set aside.

Dice the leek and quarter the potatoes.

Melt the butter in a large soup pot. Add the leek and potatoes and cook over medium heat for 5-10 minutes, stirring frequently.

Add the stock and water and simmer until the potatoes are fork tender (about 20 minutes). Add the blanched chickweed to the pot and stir.

With an immersion blender, puree the soup until mostly smooth. A few chunks are acceptable, but it’s really your choice. Stir in the cream and

Season with salt and pepper and top with some of the raw chickweed and the bacon bits.


bacon recipe courtesy of: Patricia & John, Cook Local, Seattle, Washington, April 13, 2009 | Nash's Organic Produce, 4681 Sequim-Dungeness Way, Sequim, Washington 98382, (360) 681-6274

1790. SHRIMP, JICAMA, BACON and BLACK BEAN SALAD with LIME SERRANO PEPPER DRESSING

serves 6-8 as an entree, 10-20 as a side dish


zest of 2 limes
2 serrano peppers with seeds, minced
juice of 2 miles
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon salt

1 large jicama (or 2 small), peeled and shredded (or cut into matchsticks)
2 cans black beans, drained and rinsed
1.5 lbs. shrimp, peeled, de-veined and tail off
4 slices center cut bacon, thinly sliced
1 teaspoon brown sugar
1 big bunch cilantro, chopped
2 bunches scallions, thinly sliced

Whisk together the lime zest, juice, serrano peppers, olive oil, vinegar and salt for the dressing. Set aside.

Heat a large skillet over medium-high heat and add the bacon. Cook the bacon until crisp (10–15 minutes). Place a few paper towels on a plate and remove the bacon from the fat with a slotted spoon to the paper towels. Make sure to remove all the pieces to avoid burnt specks and lots of smoke.

Reduce the heat to medium and add the shrimp to the skillet with the bacon fat. Saute the shrimp, continuously stirring until the shrimp are just opaque, about 5–6 minutes.

In a very large bowl, combine the jicama, black beans, cilantro, scallions, bacon and shrimp and toss with dressing until everything is evenly coated. Serve with tortilla shells or tortilla chips.


bacon recipe courtesy of: Melissa Camero Ainslie, bitchin' camero, Miami, Florida, May 23, 2008

1789. BABY BRIOCHES with CHICKEN SALAD and BACON

makes 16 hors d’oeuvres


4 slices of applewood-smoked bacon
16 mini brioche rolls (about 2 inches)
1/3 cup mayonnaise
1 celery rib, minced
1/2 small shallot, minced
2 teaspoons minced flat-leaf parsley, plus 32 large flat-leaf parsley leaves
1 teaspoon fresh lemon juice
2 chicken breasts from a rotisserie chicken—skin and bones discarded, chicken cut into 1/3-inch dice
Kosher salt and freshly ground black pepper
2 small plum tomatoes, cut into 1/4-inch slices (16 slices)

Preheat the oven to 325°. In a large skillet, cook the bacon over moderate heat until browned and crisp all over, about 5 minutes. Transfer the bacon to paper towels to drain, then cut each slice into 4 pieces.

Using a paring knife, cut a 1-inch round plug out of the top of each brioche roll. Carefully hollow out the rolls. Set the rolls on a baking sheet and warm them in the oven to refresh them, about 5 minutes.

In a medium bowl, combine the the mayonnaise, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper.

Spoon 1 tablespoon of the chicken salad into each brioche roll, garnish with parsley leaves and cover with a tomato slice. Top each roll with 1 teaspoon of chicken salad, garnish with the bacon and serve.


bacon recipe courtesy of: Melissa Rubel Jacobson, "The Best Chicken Salad Recipes," Food & Wine, September 2008

1788. SPICY JALAPENO BACON and CHEESE OYSTERS

yields six servings


36 oysters, shucked, on the half shell
rock salt
12 ounces mozzarella cheese, grated
1/2 cup cooked bacon, crumbled
4 jalapeno peppers, chopped

Arrange oysters on rock salt in a baking dish. Top each oyster with 1/2 teaspoon of the cheese, crumbled bacon and chopped jalapeno to taste. Bake in a preheated oven at 350 degrees F for 10 minutes or until edges of oysters begin to curl.


bacon recipe courtesy of: Florida Agriculture.com, Division of Marketing and Development, Mayo Building, Fourth Floor, M9, 407 South Calhoun Street, Tallahassee, Florida 32399

1787. BACON and CHIPOTLE POTATO SALAD

makes 6 servings


1 1/2 pounds (4 medium) potatoes, peeled and cut into 1-inch cubes
salt
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons Tabasco® brand chipotle pepper sauce
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped

Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, Tabasco, mustard, and garlic; mix well. Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.


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

1786. TOASTED TUNA and BACON MELTS

serves four


1/2 cup mayonnaise
2 cans (6-1/2 oz. ea.) tuna, drained and flaked
1/2 cup finely chopped celery
4 slices your favorite bread, toasted
4 slices American, Swiss or cheddar cheese
4 slices bacon, halved and cooked

Preheat oven to 400°. Combine mayonnaise, tuna and celery in medium bowl. Evenly spread tuna mixture on bread slices, then top with cheese and bacon. Arrange bread on cookie sheet and bake 5 minutes or until cheese is melted.


bacon recipe courtesy of: makinglifebetter.com

1785. HOT DOG BACON GRAVY served over MASHED POTATOES

serves four


6 hot dogs
3 slices bacon
3 tablespoons flour
1 cup milk
salt and pepper
4 servings mashed potatoes

Grate the hot dogs and dice the bacon. Saute them until the bacon browns. Remove from the fire and drain on paper towels. Save 2 tablespoons of the drippings.

Add the flour to the drippings and blend well. Then add the milk, stir, and bring to a boil. Finally, throw in the salt, the pepper, and the meat. Serve over mashed potatoes.


bacon recipe courtesy of: The Great Little Hot Dog Cookbook by John A. Gould. Garden City, NY: Doubleday & Company, 1973, page 46

1784. RICE KRISPIES BACON and CHEDDAR MUNCHIES

1/2 cup all-purpose flour
1/2 cup grated cheddar cheese
1/4 teaspoon dry mustard
1/2 teaspoon paprika
1 pinch cayenne
1/4 cup butter
6 slices crisp-cooked bacon, crumbled
1/2 cup Rice Krispies cereal

Mix flour, cheddar cheese, mustard and paprika and cayenne. Blend in butter. Crumble bacon and add to above mixture with Rice Krispies. Blend in well and make small balls. Bake on cookie sheet at 450 F. for 10 to 12 minutes until firm.


bacon recipe courtesy of: Rock's Recipes, March 23, 2010

1783. BACON and TOMATO CIABATTA

serves two


a chunk of ciabatta (or French bread)
a little mustard
2 rashers lean back bacon
tomatoes

Toast a chunk of ciabatta (or French bread). Spread with a little mustard and fill with the grilled bacon and thickly sliced grilled tomatoes.


bacon recipe courtesy of: Good Food magazine, May 2002

1782. SHRIMP and GRITS with BACON and SPINACH

makes six servings


3 cups low-fat milk
2 garlic cloves, pressed, divided
1 teaspoon salt
3/4 cup quick-cooking grits
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slices
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 large)
1 8-ounce bottle clam juice
2 5-ounce packages baby spinach
Hot pepper sauce
1 lemon, cut into wedges

Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes. Season to taste with salt and pepper.

Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.

Divide grits among 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.


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

1781. SLOW-ROASTED PORK CHOP with BACON, CANNELLINI BEANS, SWISS CHARD and VALDEON CHEESE

The brine
1 gallon of water
1 cup kosher salt
1/2 cup granulated sugar
2 bay leaves
1 tbsp whole black peppercorns
1 orange peel, cut with a vegetable peeler

4 medium-size naturally raised pork chops (brined for 5 hours, see below for the brine)
2 cups of dried cannellini beans soaked for 5 hours (can substitute two cans of beans)
1 medium onion, finely diced
1 carrot, peeled and finely diced
1 celery, finely diced
1 apple, finely diced
1/4 cup of double-smoked bacon, finely diced
2 cups of Swiss chard, cleaned and dry
1 tablespoon sherry vinegar (can substitute red wine vinegar)
1/4 cup of Valdeon cheese (can substitute another blue cheese. like Gorgonzola)
6 cups of chicken stock
Olive oil
Salt
Pepper

For the brine: Bring 2 cups of water to a boil and dissolve the salt and sugar, mix with the rest of the water and remaining ingredients. Pour over the pork chops to cover and refrigerate for 5 hours to 12 hours. Remove pork chops and set aside to dry.

For the beans: In a large pot, bring 1 tablespoon olive oil to medium heat. Add bacon and brown thoroughly, about 3 minutes. Add onion, carrot, celery, apple and gently saute without coloring, about 2 minutes. Add vinegar and let reduce for 1 minute. Add beans and chicken stock to cover.

Reduce heat and simmer until stock is absorbed. Continue adding stock as it's absorbed by the beans; cook until beans are tender, about 45 minutes. Once beans are cooked, adjust seasoning with salt and pepper, fold in Valdeon cheese and Swiss chard and cook for another two minutes.

For the pork chops: Preheat the oven to 375 F.

Heat two large pans with 3 tablespoons olive oil in each, over medium-high heat. Generously season the pork chops with salt and pepper. Carefully brown the chops, two in each pan, on both sides, then remove to a baking tray and roast in the oven for 20 to 30 minutes depending upon the size of the chop, checking the internal temperature of the chops after 15 minutes with probe thermometer. When the temperature reads 160 degrees, remove from the oven and set aside to rest for 5 to 10 minutes in a warm place. Meanwhile divide beans on four plates and place a chop on top of each plate of beans.


bacon recipe courtesy of: Chef Seamus Mullen, Boqueria, New York, New York | The Today Show, February 4, 2009

1780. MOSTACCIOLI with BACON, RICOTTA CHEESE and BASIL

yields four to six servings


1 box mostaccioli
1 jar tomato & basil pasta sauce, divided
1 tablespoon extra virgin olive oil
1 cup finely chopped onion
3 bacon slices, chopped
3 garlic cloves, minced
1 container (15 ounces) ricotta cheese
1/4 cup fresh basil, finely chopped
1 cup water
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat oil in skillet over medium heat. Saute onion, bacon, and garlic 5 minutes or until bacon is cooked. Remove from heat. Add ricotta, basil, water, salt and pepper.
Warm pasta sauce in a saucepan. Cook pasta according to package directions; drain. Add pasta sauce to skillet; stirring until blended. Pour sauce mixture over hot pasta and toss. Transfer to a serving platter or bowl. Serve with remaining sauce. Garnish with fresh basil leaves.


bacon recipe courtesy of: Barilla, 1-800-9-BARILLA

1779. BOILED COLLAR of BACON with CREAMY MUSTARD SAUCE

1 kg unsmoked bacon joint
1 medium onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 bay leaf
1.2 liters chicken stock
150ml double cream
70 grams unsalted butter
1 teaspoon brown mustard seeds
salt and freshly-ground black pepper, to taste

Remove any rind from the bacon then roll up tightly before soaking in plenty of water for at least 24 hours prior to cooking to reduce the salt content. When ready rinse well.

Place the bacon in a pan with the vegetables and bay leaf. Cover with the chicken stock then bring to a simmer and cook, uncovered for 90 minutes. Take off the heat and set aside to cool for 25 minutes.

Drain off 600ml of the stock to a clean pan and bring to a boil. Continue cooking until the volume has reduced by half then add the cream and continue cooking for 10 minutes before whisking in the butter, 25 grams at a time. Transfer the bacon and vegetables to the pan, add the mustard seeds then adjust the seasonings. Plate out, allowing two pieces of bacon per serving.


bacon recipe courtesy of: Celtnet.org

1778. MINI SHELL PASTA with a CREAMY SMOKED BACON and PEA SAUCE

serves four to six


10 slices smoked streaky bacon
a small bunch of fresh mint
150 grams Parmesan cheese
sea salt and freshly ground black pepper
1 chicken stock cube, optional
400 grams dried mini shell pasta
olive oil
a knob of butter
300 grams frozen peas
2 heaped dessertspoons crème fraîche
1 lemon

To prepare your pasta: Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan

To cook your pasta: Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil and the butter. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp. Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water. Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in

To serve your pasta: Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.


bacon recipe courtesy of: Jamie Oliver, Jamie's Ministry of Food

1777. WARM MUSHROOM and CHICKEN SALAD with BACON

serves four


4 slices bacon, cut into 1/2-inch pieces
1 1/2 pounds skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
salt
1 medium shallot, finely chopped
1 pound cremini mushrooms, sliced
1 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1 bag (5 to 6 ounces) baby arugula
1 small head frisée, stem ends trimmed and discarded

In 12-inch skillet, cook bacon on medium 5 to 6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; remove fat from skillet and reserve 4 teaspoons. (If you do not have 4 teaspoons bacon fat, add enough olive oil to equal 4 teaspoons.)

To same skillet, return 2 teaspoons reserved bacon fat and heat on medium until hot. Add chicken and 1/4 teaspoon salt; cook 7 to 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally. Transfer to bowl. Add remaining 2 teaspoons bacon fat and shallot; cook 1 minute, stirring. Add mushrooms; cover and cook 5 minutes. Uncover and cook 4 to 5 minutes longer on medium-high or until mushrooms are browned and tender and most liquid has evaporated, stirring frequently. Add broth and vinegar; heat to boiling. Remove skillet from heat.

In large bowl, combine arugula and frisée; add chicken and mushroom mixture and toss until well combined. To serve, top with reserved bacon.


bacon recipe courtesy of: Good Housekeeping.com

1776. SESAME-CRUSTED TUNA SALAD NICOISE with BACON, SUGAR-SNAP PEAS and TOMATOES

serves four


For the Dressing
1/2 cup Asian fish sauce
1/2 cup fresh lime juice
1/4 cup toasted sesame oil
4 tablespoons sesame paste (tahini)
4 tablespoons light brown sugar
1 2-inch piece fresh gingerroot
1 stalk lemongrass, trimmed, tough outer leaves removed, roughly chopped
1 large clove garlic
1/2 jalapeno chile with seeds and membranes removed, coarsely chopped
2 tablespoons each chopped basil and cilantro leaves + coarsely chopped leaves to garnish

For the Salad
2 cups arugula, watercress, or field greens, chilled
1 small head frisee or chicory, broken into bites, chilled
1/3 pound sugar-snap peas, strings removed and blanched
8 cherry tomatoes, split
4 slices thick-sliced bacon, cut cross-wise into 1-inch pieces, cooked until crisp and blotted on paper towels
1 yellow bell pepper with seeds and membranes removed, cut thinly into lengthwise slices
4 tablespoons each black and white sesame seeds
1-1 1/4 pounds sushi-grade tuna steaks, about 1 1/4-inches thick
salt and freshly ground black pepper
oil to brush pan
2 scallions, including most of green parts, thinly sliced
1 hard cooked egg, finely chopped

Make the dressing: Combine the dressing ingredients in the jar of an electric blender and puree until smooth. Pour through a fine strainer into a clean bowl, pressing to extract as much liquid as possible. Set aside.

Make the salad: Combine the lettuces, blanched sugar-snap peas, tomatoes, bacon, and sliced pepper in a large bowl.

Pour the sesame seeds into a flat dish. Season the tuna with salt and pepper and press into the seeds, covering all sides. Heat a non-stick skillet over medium-high heat and brush it with oil. Saute the tuna on both sides until medium-rare, turning once, about 2 to 2 1/2 minutes per side. Remove and set aside.

Pour the vinaigrette over the vegetables, toss, and blend well. Divide the salad among 4 plates. Slice the tuna across the grain into 1/2-inch slices and divide among the plates. Sprinkle on the scallions, chopped basil, cilantro, and hard-cooked egg and serve.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 68

1775. BACON and SWEET POTATO ROSTI

makes twenty-four


12 oz. sweet potato
3 tablespoons crème fraiche, plus extra to serve
5 tablespoons plain flour
1 egg, lightly beaten
4 tablespoons olive oil
4 rashers streaky bacon
sweet chili sauce, to serve
3 tablespoons chopped chives

Peel and grate the sweet potato and place in a bowl with the crème fraiche, plain flour and egg, season well. Heat the oil in a pan. Drop teaspoon amounts of the mixture into the hot oil and fry for 2-3mins on each side. Remove, drain on kitchen paper and keep warm. In the same pan, fry the bacon until crisp then roughly chop. Top each rosti with a dollop of crème fraiche, a little bacon, some sweet chili sauce and chopped chives. Serve up whilst still warm.


bacon recipe courtesy of: Marie Claire (UK), Marie Claire Blue Fin Building, 110 Southwark Street, London SE1 0SU

1774. SHAD ROE with BACON and MUSHROOMS

yields four servings


4 slices thick-cut bacon, cut into 1-inch pieces
2 shad fillets, with skin on
2 pairs shad roe
1/2 cup milk
coarse salt and freshly ground pepper to taste
flour for dredging
1/3 cup peanut or vegetable oil
3 tablespoons unsalted butter
1/2 pound mushrooms, sliced thin
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup creme fraiche
juice of 1 lemon
2 tablespoons chopped flat-leaf parsley

Fry the bacon until it is crisp, drain it and warm it in a low oven.

Cut the shad fillets in half and place them with the roe in the milk. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.

Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides. (This can be done in two batches if necessary). Turn heat down and cook four to five minutes. Handle roe carefully to prevent them from splitting. Remove to heated platter and keep warm.

While the fish is cooking, heat the butter in another pan. Add the mushrooms and thyme and cook until the former are golden brown. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper. Pour the sauce onto the fish and sprinkle with parsley and bacon. Serve at once.


bacon recipe courtesy of: Moira Hodgson, "Shad and Roe Are Making Their Yearly Cameo Appearance," The New York Times, February 25, 1996

1773. STUFFED PORK TENDERLOINS with BACON and APPLE-RIESLING SAUCE

yields four servings


1 tablespoon extra-virgin olive oil
1/4 cup minced onion
1/4 pound pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 teaspoon chopped thyme
1/2 teaspoon chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 ounces fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
two 1-pound pork tenderloins
6 slices of bacon

SAUCE
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 teaspoon chopped sage
1/2 teaspoon chopped thyme
Kosher salt and freshly ground pepper

PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.


bacon recipe courtesy of: Debra Whiting, Red Newt Winery Bistro, 3675 Tichenor Road, Hector New York 14841 | "Great American Wine & Food Matches," Food & Wine, October 2006

1772. RAMP, BACON and RICOTTA TART

serves four


For the tart crust:
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
8 tablespoons cold butter, cut into small pieces
3 tablespoons ice water, plus more as needed

For the tart filling:
4 slices of good quality bacon
1 large shallot, sliced
3 cups (packed) spinach
1 1/2 cups ricotta
1 large egg
salt and pepper, to taste
about 18 ramps, cleaned and bulb ends trimmed

In a food processor, combine the flours and salt and pulse to combine. Add the pieces of cold unsalted butter and pulse until the mixture resembles coarse meal. Add the 3 tablespoons ice water, then pulse in 1 second bursts until the mixture resembles curds and clumps (you can add a little more water if needed.) Turn the mixture out onto a lightly floured surface, gather it together in a ball, flatten into a disk shape and wrap in plastic wrap. Refrigerate for 1 hour or more.

To pre-bake the tart shell, roll it out and fit it into a 9-inch tart pan, trimming off any excess (you can save the excess dough to patch any tears that might appear in the dough.) Prick the bottom of the shell with a fork all over, then lay a piece of foil into the shell and fill the foil with dried beans (they’ll act as weights to keep the shell from puffing up in the oven.) Bake in a 375 degree F oven for 15 minutes, then remove the foil and beans and bake for an additional 7 minutes or so, until the dough loses it’s glossiness and turns ever so slightly golden brown around the edges. Remove the shell from the oven, keeping it in the pan, and cool on a rack.

When you’re ready to assemble the tart, cook the bacon in a large, heavy saute pan until browned and crisp. Remove to a cooling rack to drain off any excess fat. Pour off the bacon fat (save it to cook other things with!) until there’s about a tablespoon left in the pan. Return the pan to medium high heat and saute the sliced shallots until softened, then add the spinach and cook the mixture just until wilted.

Transfer the spinach/shallot mixture to the bowl of a food processor. Add the ricotta cheese, egg, and a generous pinch of freshly ground black pepper (I found it didn’t need much additional salt since the bacon is kind of salty.) Puree the mixture until the spinach is chopped, and set aside.

In the same pan you used to cook the bacon and spinach, add the whole ramps and a little bit of water. Cook just until the ramp greens have wilted, and set aside.

Transfer the ricotta/spinach mixture into the tart shell. Top with the crumbled bacon slices, then arrange the wilted ramps over the top. Place the tart pan on a baking sheet, and bake for about 35-45 minutes in a 375 degree F oven, until the top is just starting to turn brown, the filling is slightly puffed and set, and the crust is golden brown.


bacon recipe courtesy of: Amy Maltzan, eggs on sunday, April 23, 2009, eggsonsunday@gmail.com

1771. WILDFLOWER HONEY MUSTARD, BALSAMIC, APPLEWOOD BACON and PROVOLONE BURGERS

4 slices applewood smoked bacon
1/2 cup balsamic vinegar
1 medium shallot, chopped
1 tsp. chopped garlic
1/3 cup mayonnaise
1/4 cup wildflower honey (or any local honey)
1/4 cup Dijon mustard
1/2 tsp. kosher or sea salt
1/2 tsp. fresh ground pepper
4 (6 oz.) beef sirloin patties
1 medium sweet yellow or red onion, cut into 8 slices
Kosher or sea salt
fresh ground pepper
8 slices provolone cheese
4 ciabatta or whole wheat buns

Cook bacon until crisp. Remove to paper towel and reserve 1 tablespoon bacon fat.

In a small sauce pan over medium heat, cook balsamic vinegar, shallot and garlic. Reduce until 2 tablespoons are left. Pour into mixing bowl and cool. Add mayonnaise, honey, Dijon mustard, bacon fat, salt and pepper. Chill.

Season beef patties and sliced onion with salt and pepper. Place on grill and cook burgers to 160°F and onions until soft and caramelized. Top each burger with 2 onion slices, bacon and 2 slices cheese and allow to melt. Grill buns lightly and drizzle each side with honey mustard. Place burgers on buns and drizzle with one extra tablespoon honey mustard. Serve.


bacon recipe courtesy of: Sargento Cheese, Sargento Foods Inc., One Persnickety Place, Plymouth, Wisconsin 53073

1770. PROVOLONE, AVOCADO and BACON WRAP

makes one sandwich


1 10-inch flour tortilla
2-3 teaspoons mayonnaise
4 thin slices provolone or Muenster cheese
1 1/2 teaspoons mango chutney
2 slices bacon, cooked until very crisp, and blotted on paper towels
1/4 ripe avocado, peeled and sliced lengthwise into 4 thin slices
alfalfa sprouts

Spread the tortilla with the mayonnaise, cover with the cheese, and spread on the chutney. Lay the bacon horizontally end-to-end on the tortilla, top with avocado and sprouts, and wrap up.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 86

1769. CREAMED and CRISPY HOT DOGS with BACON, CARROTS and POTATOES

serves four


6 slices bacon
6 hot dogs
1 medium onion
2 medium potatoes (boiled)
1 can cream of mushroom soup
8-oz. can diced carrots

Cook the bacon, saving the drippings, and lay it on a paper towel to drain. Cut the hot dogs into long, thin strips and then in half; dice the onion; and put both ingredients into the drippings-filled frying pan. Saute them until the onion starts to brown. Drain off the drippings.

Chop up the potatoes and add them, with the soup and the carrots (including the carrots' liquid), to the pan. Cover and simmer for 10-15 minutes. Pour the mixture into a serving dish, topping with crumbled bacon.


bacon recipe courtesy of: The Great Little Hot Dog Cookbook by John Gould. New York: Doubleday & Company, Inc., 1973, pp. 60-61

1768. LINGUINE POMODORO with CANADIAN CHEESE and CRISP BACON

makes six servings


1/4 lb side bacon, cut up
1 large onion, chopped
3 cloves garlic, minced
1 can plum tomatoes, coarsely chopped
1 to 2 tablespoons soy sauce
1 teaspoon dried basil
450 grams package linguine
1/2 cup chopped parsley
1 cup diced Canadian Swiss
1/3 cup grated Canadian cheese
hot pepper flakes to taste

In a large saucepan, cook bacon over medium-high heat until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. Return reserved drippings to saucepan. Add onion and garlic and cook over medium-high heat until soft. Add tomatoes with their juice, soy sauce and basil. Bring to boil, reduce heat and simmer, uncovered, for 10 minutes. Meanwhile, cook linguine according to package directions; drain and place in a large pasta bowl. Stir parsley into sauce and pour over linguine; toss well. Divide pasta among individual serving bowls; sprinkle each serving with Swiss cheese, cooked bacon, Parmesan and hot pepper flakes to taste.


bacon recipe courtesy of: Metro Inc., 11 011, boul. Maurice-Duplessis, Montréal (Québec) H1C 1V6, Canada

1767. POTATO GALETTE with BACON and CAVIAR

serves four


15 thin slices of smoked bacon
4 potatoes
1 onion
butter

Sauce:
0.44 oz. caviar (sevruga)
white wine (Chardonnay)
butter
cream
shallot


Start by taking the skin of the potatoes and put them in a mandolin, which cuts the potatoes, carrots or any other vegetable in very thin slices. Mince the onion and cook it in butter. Before putting the potatoes in the mandolin, melt some butter in a saucepan. Once the butter is molten, put the potatoes inside. This needs about 3-4 minutes cooking, just as if you would make French fries in a pan.

Cut very finely the bacon with an electric machine or your hands.

Drain the potatoes and place them on a serving dish in order to prepare the potato cake. Put a layer of potatoes in the form. Continue to arrange them, as if you would make an apple pie. But be careful to not burn your fingers; the potatoes come directly out of the hot butter. Put the cooked onion in the middle and on top another layer of potatoes. You do not have to season it, because the top layer has already been salted; the bacon will season the entire dish with its taste, smoke and salt.

Cover the potato cake with thin bacon layers. Now, the plate is ready for the oven.

Meanwhile, prepare the sauce that accompanies the caviar galette. Boil down the white wine with the shallots. Add more wine. This will take you about 2-3 minutes. Then, take the same amount of butter and cream in the saucepan and boil down again. Eventually, you obtain a sauce with reduced cream, which has the advantage of having a very subtle butter taste.

Now you have reached a very important and delicate point of the preparation: the mix of sauce and caviar. Two important aspects: First, you always have to use a spoon made of high-grade (stainless) steel, horns or wood. Avoid silverware, because it modifies the taste, making it bitter. Second, when you mix the caviar with the sauce, the latter has to be lukewarm. If the sauce is too warm, the caviar will gelatinize in its inside. Thus, you would obtain a type of plastic caviar, unpleasant to see and taste. So, to avoid this displeasure, place the sauce off the flame, take a good spoon with caviar and blend it fast in the sauce. After about 20 minutes in the oven, the galette should be cooked. Put the sauce directly into the dish, using a high-grade (stainless) steel, horn or wooden spoon, in order not to damage the caviar taste. Place the galette, which is very hot, on top of it and decorate with peluches de cerfeuil. Now, you only have to finalize this recipe by adding a small scoop of caviar and some pepper of the mill, very discrete. You can degustate the caviar with the potatoes or smoked duck, as you like it.


bacon recipe courtesy of: Le Trianon Palace, 1 Bld de la Reine, Versailles, France, +33 1 30 84 50 50

1766. DEEP-FRIED BACON-WRAPPED KING TRUMPET (ERYNGII) MUSHROOMS

makes four servings


4 large King Trumpet (eryngii) mushrooms
wheat flour
bread crumbs
8 slices bacon
1 egg, beaten
2 cups vegetable oil

Slice lemon. Tear mushrooms in half lengthwise with fingers. Wrap each piece of mushroom with bacon. In 3 steps, flour, eggwash and bread crumb batter the mushroom pieces wrapped in bacon. Deep fry at 340°F in a pan. Add lemon, mayonnaise or favorite sauce/condiment to your taste.


bacon recipe courtesy of: Golden Gourmet Mushrooms, San Marcos, California, 760-471-7300

1765. BACON-WRAPPED PORK TENDERLOIN with TEXAS CAVIAR

serves six


2 16-ounce pork tenderloins sliced into 1½-inch medallions
12 slices thick-sliced bacon
wooden toothpicks-soaked in water
salt and pepper, to taste

Texas Caviar
4 cups canned black-eyed peas, drained, rinsed
3 tablespoons olive oil
2 tablespoons chili powder
2 tablespoons red wine vinegar
½ cup green onions, thinly sliced

Texas Caviar: Combine black-eyed peas and green onion in large bowl. Stir together olive oil, chili powder and vinegar. Add oil mixture to black-eyed pea mixture and stir until evenly coated. Cover: marinate at room temperature for 2-4 hours, stirring occasionally. Serve with bacon wrapped medallions. Bring 1½ inches of water to boil in a large skillet, add bacon and boil, uncovered for 1 minute; drain and cool slightly. Prepare a medium-hot grill. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks. Grill wrapped medallions over direct heat for 7-9 minutes, turn and continue cooking until internal temperature reaches 150° F, remove from grill, let rest 5 minutes before serving with Texas Caviar.


bacon recipe courtesy of: Minnesota Pork Board, 151 Saint Andrews Court, Suite 810, Mankato, Minnesota 56001, (507) 345-8814

1764. APPLEWOOD BACON WRAPPED CHILEAN SEA BASS on LENTILS DU PUY

yields one serving


1/2-ounce onion, finely chopped
1 tablespoon olive oil
1/2-ounce celery, finely chopped
1/2-ounce carrot, finely chopped
5 ounces French lentils (ideally Puy lentils)
vegetable broth, to cover
1 bouquet garni sachet
1 (7-ounce) Chilean Sea bass fillet
3 ounces smoked bacon, preferably Applewood
2 sprigs sage, leaves removed
1-ounce butter
4 sprigs parsley, leaves removed, cleaned and chopped
1-ounce tomato concasse
2 ounces stiffly beaten whipped heavy cream
4 to 5 leaves sage, for garnish

In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft.

Preheat the oven to 400 degrees F.

Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.

When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot.


bacon recipe courtesy of: Casa Del Mar, 1910 Ocean Way, Santa Monica, California 90405, (310) 581-5533 | "Romantic Rendezvous," The Best Of, The Food Network

1763. TWICE-COOKED DUCK with PEAS and BACON

serves four


4 duck breasts, with skin (around 200 grams each)
½ teaspoon salt
1 tablespoon thyme leaves
600 grams fresh or frozen peas
4 red shallots or 1 small onion
2 tablespoons butter
100 grams thick-cut bacon, diced
1 teaspoon sugar
oil for frying

Wash and dry the duck breasts, and score the skin only with a sharp knife. Rub the salt and thyme leaves into the duck breasts, and place on a heatproof plate that will fit into your steamer. Steam over simmering water for 20 minutes. Remove and pat dry, reserving the juices. You can do this a few hours beforehand.

Cook the peas in simmering, salted water until tender, then drain, refresh with cold water, drain and set aside. Peel and slice the shallots. Heat half the butter in a pan and gently cook the sliced shallots and bacon for five minutes. Add the peas, sugar, a couple of spoonfuls of the duck juices and the remaining butter, and gently heat through.

Heat the oil in a nonstick frying pan, and sear the duck breasts, skin side down, until the skin is crisp and golden (this will happen quite quickly). Turn and cook gently until the duck is hot all the way through. To serve, slice each duck breast on the diagonal, and arrange on a bed of peas and bacon.


bacon recipe courtesy of: Jill Dupleix, Times Online, August 2, 2007

1762. ORZO with SUMMER VEGETABLES and BACON

makes two to four servings


1 cup orzo
4 bacon strips, chopped
1/2 white onion, chopped
2 garlic cloves, sliced
3 green zucchini, diced
1/4 to 1/2 teaspoon of red pepper flakes, depending on your tolerance for heat
1/2 cup cherry tomatoes, halved
1 cup arugula
chiffonade of 10 basil leaves
salt and pepper to taste
Optional: Parmesan cheese

Bring to a boil 4 cups of salted water. Add orzo and cook for about 10 minutes. Meanwhile, heat a skillet. Add bacon and cook for 2 minutes. Add onion and garlic and cook for 2 more minutes. Add zucchini and red pepper flakes, mix, cover the skillet with a lid and cook for 4 minutes, stirring once or twice. Add tomatoes, cooked & drained orzo, arugula and basil. Mix everything together, adjust the flavor with salt & pepper and serve. Optional: add Parmesan cheese on top.


bacon recipe courtesy of: Olga, Quick Weeknight Meals Recipe Contest 2009, The Kitchn, Apartment Therapy

1761. PORK STEW with BACON, HARD CIDER, PEARL ONIONS and POTATOES

yields six servings


30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.

Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.

Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.

Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.


bacon recipe courtesy of: Bruce Aidells, Bon Appétit, February 2010

1760. MACHE SALAD with FIGS and BACON

serves four


8 medium-to-large fresh figs, cut in half lengthwise through the stem end
8 slices bacon, each cut in half
4 ounces mâche
3 ounces gorgonzola cheese, crumbled

Vanilla Vinaigrette:
2 tablespoons vanilla bean vinegar or champagne vinegar
1 teaspoon honey
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste

Place half of the bacon strips on a double thickness of paper towels. Cover the bacon with another double thickness of paper towels and microwave on high until the bacon is half-cooked, 30 to 60 seconds, depending on the wattage of your microwave and the thickness of your bacon. It's a good idea to experiment with an extra strip of bacon to determine the exact timing of this step, as microwaves vary widely in cooking power. You want the bacon to color slightly but still be pliable enough to wrap around the fig halves.

Once removed from the microwave, immediately wrap the bacon strips around half of the figs, securing the ends with a toothpick, if needed. Repeat the microwave step with the remaining bacon, and then wrap the remainder of the figs. The figs can rest at room temperature for an hour or two before proceeding, if desired. They can also be refrigerated, covered, for up to 8 hours.

To make the vinaigrette, combine the vinegar, honey, and olive oil in a small jar, seal tightly with a lid, and shake to emulsify. Season to taste with salt and pepper, and set the vinaigrette aside at room temperature. The dressing can be made 2 days in advance and kept in the refrigerator. Bring to room temperature before serving.

Position a rack at the topmost level of the oven, closest to the heat source. Preheat the broiler on high. Place the bacon-wrapped figs on a baking tray and broil, turning once, until the bacon is cooked. Remove the figs to a paper towel-lined plate while you finish the salad.

Place the mâche in a large bowl and toss with the vinaigrette. Divide the greens among 4 salad plates. Arrange 4 bacon-wrapped figs on each salad and top with some of the Gorgonzola cheese. Serve immediately.


bacon recipe courtesy of: Earthbound Farm, 1721 San Juan Highway, San Juan Bautista, California 95045

1759. FIELD GREENS with SMOKED EEL and BACON-MUSTARD VINAIGRETTE

serves four


Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

The Salad:
1 pound field greens or mâche
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish

For the Bacon-Dijon Dressing: Fry the bacon until crispy and drain on a paper towel. Whisk the mustard, sugar, vinegar, and water together in a mixing bowl. Continue whisking, adding the oil in a slow, steady stream; season to taste with salt and pepper. Add more sugar, if necessary. Add the bacon and mix to combine.

For the salad: In a mixing bowl, place the mâche and pour in the Bacon-Dijon Dressing. Toss to completely coat each leaf. Slice the eel on an angle into 32 equal pieces. Place mounds of the coated mâche in the center of each serving plate (Chef Marcel Biró prefers square plates for this presentation). Place two slices of eel at 12:00, 3:00, 6:00, and 9:00 plate positions. In each corner of the plate, shape a small quenelle of crème fraîche. Garnish with the cherry tomatoes and dill leaves.


bacon recipe courtesy of: Marcel Biró and Shannon Kring Biró | GermanFoods.org, German Foods North America, LLC, c/o The Representative of German Industries and Trade, 1776 I Street, NW, Suite 1000, Washington DC 2008, info@germanfoods.org

1758. LENTIL and SWEET POTATO SOUP with BACON and CILANTRO

makes six to eight servings


5 thick slices applewood smoked bacon, cut into 1/2-inch strips
1 large yellow onion (or 2 small), diced
2 large carrots, diced
3 medium sized sweet potatoes, peeled and diced
2 cups French lentils (lentils de puy)
8 cups chicken stock
1 teaspoon Madras Curry powder (or other yellow curry powder)
2 tablespoons sherry vinegar
salt & pepper
1 large handful of cilantro leaves

Set a very large pot over medium-low heat and cook the bacon until the fat renders and it begins to crisp. Remove with a slotted spoon and reserve the bacon. Add the onions and carrots to the pot and cook in the bacon fat until soft – about 10 minutes.

Add the sweet potatoes, lentils, chicken stock and curry powder and bring to a simmer. Reduce the heat to medium-low or low and cook for 30 – 40 minutes, or until the potatoes and lentils are tender. To thicken soup, mash the soup with a potato masher (or ricer) about 15 times. (This is optional.)

Add the sherry vinegar and taste the soup. Add salt and pepper as needed. Ladle into bowl and sprinkle with bacon bits and fresh cilantro leaves.


bacon recipe courtesy of: Melissa Camero Ainslie, Bitchincamero, Miami, Florida, January 6, 2010 | Ad Hoc at Home by Thomas Keller. Artisan, 2009

1757. HOMEMADE PAPPARDELLE with BACON and BOLOGNESE SAUCE

makes ten servings


Bolognese sauce:
5 tablespoons butter
7 tablespoons extra-virgin olive oil
2 cups chopped onions
1 1/4 cups chopped celery
3/4 cup chopped carrot
2 large garlic cloves, chopped
1 1/2 pounds ground beef (15% fat)
1 1/2 pounds antelope sausages or spicy Italian sausages, casings removed
3/4 pound ground venison or ground beef (15% fat)
3/4 pound bacon, chopped
1 1/2 cups whole milk
1 1/2 cups dry white wine
3/4 cup tomato paste (about 7 1/2 ounces)
Homemade Pappardelle (recipe below)
1 cup freshly grated Parmesan cheese plus additional for passing


Homemade Pappardelle
makes 2 1/2 to 2 3/4 pounds

5 cups all purpose flour, divided
1 1/2 teaspoons salt, divided
6 large eggs, divided
6 large egg yolks, divided
6 tablespoons (or more) water, divided

Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl.

With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.

Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.

Divide each dough ball into 4 pieces. Cover dough with plastic wrap.

Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment.

Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle.


Homemade Pappardelle with Bacon and Bolognese Sauce

Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.

Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.

Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add warm Bolognese and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Serve, passing additional cheese.


bacon recipe courtesy of: Kate Ewald, Bon Appétit, March 2010

1756. KOHLRABI SALAD with APPLE, BACON and SNOW PEAS

yields one serving


1 small kohlrabi bulb
¼ cup chopped Fuji apple
10 snow peas
1 tablespoon sunflower seeds, shelled
2 slices bacon
¼ cup heavy cream
1 teaspoon apple cider vinegar
1 tablespoon honey

Slice the kohlrabi paper thin with a mandolin. Mix with chopped apple. Shell the snow peas. Toss them in along with the sunflower seeds. Crumble the bacon finely and mix it in. Refrigerate while making the dressing. Mix vinegar into the cream and let it sit out for 10 minutes until thick. Add honey and mix well. Add the dressing to the salad a little bit at a time until thinly coated.


bacon recipe courtesy of: Dianasaur Dishes, Foodista.com: The Cooking Encyclopedia Everyone Can Edit

1755. BACON, LETTUCE and FRIED EGG SANDWICH with JARLSBERG TOAST

serves four


8 slices bacon
1 teaspoon brown sugar
2 tablespoons finely chopped red onion
1-1/2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper
2 hearts romaine lettuce, torn into large pieces
Three 1/4-inch-thick slices country bread
1 cup shredded jarlsberg cheese (about 4 ounces)
4 large eggs

Preheat the broiler. In a large skillet, cook the bacon over medium-high heat until the fat has rendered and the meat is partially cooked, 2 to 3 minutes. Transfer the bacon to a foil-lined baking sheet and sprinkle with the brown sugar; reserve the fat. Broil the bacon until the sugar melts, about 1 minute. Transfer to a paper-towel-lined plate, leaving the broiler on.

In a large bowl, combine the onion, vinegar and olive oil. Whisk in 2 tablespoons of the reserved bacon fat. Season with salt and pepper. Add the romaine and toss. Arrange the salad on 4 plates and crumble the reserved bacon on top.

Place the bread on a baking sheet and broil until toasted on one side. Flip, then top each slice with the cheese. Broil until the cheese is browned and bubbling. Cut into narrow wedges and tent with foil to keep warm.

Heat the skillet with the remaining bacon fat over medium-high heat. Fry the eggs until the whites are opaque and the yolks are still runny, about 3 minutes. Place 1 egg sunnyside up on each portion of salad. Serve with the cheese toasts.


bacon recipe courtesy of: YumSugar | Rachael Ray, Everyday With Rachael Ray

1754. HONEY MUSTARD CHICKEN with BACON and MUSHROOMS

4-6 thin cut chicken breasts
8 oz package of baby portobello mushrooms, sliced
2 cloves of garlic diced
1/2 cup of grated cheddar cheese
3 tablespoons of honey mustard (2 tablespoons of Dijon mustard with 1 tablespoon of honey, whisked well to combine)
6 slices of bacon, cooked and crumbled into smaller pieces
1 tomato, diced
1 tablespoon of oil
salt and pepper

Sprinkle both sides of your chicken with salt and pepper. Brown your chicken in a non stick pan with one tablespoon of oil. Brown until cooked through, put in a oven safe dish in the oven heated to 250. In that same pan add mushrooms and saute for 2-3 minutes, then add garlic and continue to saute until tender. Remove chicken from oven and start by drizzling some honey mustard on each piece, to your taste. Add your cheese, mushrooms and bacon. Top with diced tomato. Broil for 1-2 minutes until cheese begins to melt and serve.


bacon recipe courtesy of: Jessy, Everday Gourmet, Florida, August 5, 2008

1753. CRISPY HERRING and BACON SALAD

serves four


2 medium herrings, filleted, with as many of the small bones removed as possible, then cut into 2-cm pieces
plain flour for dusting
100-150 ml milk
250 grams herring roes
4 thick rashers of bacon, cut into rough 1/2cm cubes
vegetable oil for frying
butter
60-80 grams curly endive and dandelion (or just curly endive)

For the dressing
1 teaspoon Dijon mustard
1 teaspoon grain mustard
1 shallot, peeled and very finely chopped
1 tablespoon cider vinegar
2 tablespoons vegetable or corn oil
2 tablespoons extra virgin rapeseed or olive oil

Pre-heat the oven to 140C/gas mark 1. Have two shallow dishes ready, one with the flour, seasoned with salt and pepper, and the other with the milk. Put the herring roes and fillets through the flour, dusting off any excess, then through the milk, draining any excess, and through the flour again. Meanwhile, heat a couple of tablespoons of vegetable oil in a heavy-bottomed frying pan and cook the herring and roes (you may need to do this in a couple of batches) for 2-3 minutes on each side until crisp; then remove from the pan and keep warm in the oven. While the herring and roes are cooking, heat a little more oil in another pan and cook the pieces of bacon for 2-3 minutes until crisp, then remove from the pan and keep warm with the herring.

Whisk all of the ingredients together for the dressing and season. Toss the salad leaves in the dressing and arrange on plates with equal quantities of the roes, herring and bacon scattered over.


bacon recipe courtesy of: Mark Hix, The Independent, December 9, 2006

1752. BLUE CORNMEAL ENCRUSTED RED GROUPER with BACON, DUCK SAUSAGE and SHIITAKE MUSHROOMS

2 4 oz. red grouper steaks
1/4 cup olive oil
1 cup blue cornmeal
2 duck sausage links, diced
1 diced baking potato
1 slice applewood bacon, diced
1/2 cup shiitake mushrooms, sliced
1/4 cup diced red onion
1 teaspoon kosher salt
1 teaspoon white pepper
1 teaspoon crushed red pepper
1 oz. Jim Beam whiskey
1/4 cup diced mango
1/4 cup diced pineapple
2 tablespoons brown sugar
1 tablespoon water
1/4 cup red bell pepper, finely diced
1/4 cup scallions, bias cut

Coat one side of grouper with blue cornmeal. In heated skillet, add 1/4 cup olive oil. Slowly add in grouper and sear until tender. In a separate skillet, render bacon and sausage together adding the potato next then the shiitakes, red onion and spices. Saute for a few minutes until potatoes are tender, then deglaze with whiskey. In still another skillet, caramelize the sugar with the water and add the mango and pineapple. Pull from heat after a minute.

Arrange the plate by placing duck hash on the bottom, grouper on the hash, then relish on the grouper. Garnish plate with the scallions and red bell pepper.


bacon recipe courtesy of: Active Angler.com, Red Raven Press, LLC, 318 Elm Street, Windsor, Colorado 80550, 970-674-0079, contact@activeangler.com

1751. CAULIFLOWER and BACON GRATIN

yields four to six servings


unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
3 slices day-old sourdough bread or 2 cups bread crumbs
3/4 cup heavy cream
1 teaspoon all-purpose flour
1/4 cup capers, rinsed and drained
8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
1 cup grated Gruyere, divided
Kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
olive oil, for drizzling

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.

In the bowl of a food processor, blend the bread until it forms into crumbs.

In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.

In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.

Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.

Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.


bacon recipe courtesy of: Giada De Laurentiis, "Food and Fun," Giada at Home, Food Network

1750. BARBECUED BRISKET and BACON SANDWICH

2 sandwich rolls of your choice
4 strips extra smoked bacon
2 green bell peppers, sliced
1 large onion, halved and cut into ribbons
a jar of beer mustard
1/8 cup beef stock

Preheat oven to 250°F. Place brisket in center rack and allow to heat through. (Time will vary depending on size of brisket). In the meantime fry up your bacon over low to medium low heat until crispy. Remove from pan and set on paper towels to drain. In the same pan, cook the onions and peppers over extremely low heat until they are completely caramelized. This will usually take about 20 minutes. Remove brisket from oven. Open foil carefully and pour 1/8 cup of the juices along with 1/8 cup of beef stock over the pepper and onion mixture, raise heat to medium and simmer for approximately 5 minutes. Remove from heat. Cut open your roll, slather the bottom with the beer mustard. Slice off enough brisket to make you happy, top with 2 strips bacon and a heaping serving spoon of the onion mixture. Serve immediately.


bacon recipe courtesy of: Jerry D. Russell, Cooking, by the seat of my Pants!, September 9, 2008, jerry@cookingbytheseatofmypants.com

1749. WARM BACON, FLAGEOLET BEAN and WATERCRESS SALAD

serves four


1 red pepper, halved and deseeded
4 slices lean smoked back bacon
1 x 420 grams can flageolet beans
1 x 60 grams bag watercress
1 x 60 grams bag rocket leaves

For the dressing:
1 tablespoon olive oil
2 tablespoons balsamic vinegar
a few shavings of parmesan to serve

Heat the grill to high. Place the pepper halves, skin side up onto a baking tray and place under the grill until blackened. Then place in a plastic bag, seal and set aside to cool. Grill the bacon until crisp, then chop into small pieces. Remove the peppers from the bag, peel off and discard the skin then slice the flesh into strips. Toss together with all the other salad ingredients. Mix together the oil and vinegar and drizzle over the salad. Serve topped with a few parmesan shavings.


bacon recipe courtesy of: Diabetes Federation of Ireland, 76 Lower Gardiner Street, Dublin 1, Ireland, Tel: 01 836 3022

1748. BACON-WRAPPED DOVE POPPERS

yields four servings


12 mourning dove breast halves
12 jalapeno halves, seeded
12 strips of bacon
1 cup barbeque sauce
1 tablespoon jalapeno jelly
salt and pepper to taste

If necessary, remove the breastbone from the dove. Salt and pepper the meat lightly (remember the bacon will add some saltiness). Wrap each dove breast around a half of seeded jalapeno pepper. Wrap each in a strip of bacon, securing with toothpicks. Preheat a grill to 400°F (approximately 5-10 minutes). Place the poppers on your grilling surface and cook for about 20-30 minutes. In a bowl, combine barbeque sauce and jelly. Apply barbecue mixture to poppers after about 20 minutes. Reapply after 5 minutes, cook another 5 minutes and serve.


bacon recipe courtesy of: Bruce Ring, Kalamazoo Outdoor Gourmet, 11 South LaSalle Street, Fifth Floor, Chicago, Illinois 60603

1747. KIMCHI, BACON and SHIITAKE MUSHROOM OMELETTE

makes one omelette


2 strips bacon (cut into 1/2 inch pieces, optional)
2 shiitake mushrooms (sliced)
1/2 cup kimchi (drained and chopped)
2 eggs (lightly beaten)
1/4 cup cheddar cheese (grated, optional)
1 green onion (sliced)

Cook the bacon in a pan until just cooked. Add the mushrooms and saute until tender, about 3-5 minutes. (Saute in oil for a vegetarian version. Adding a bit of toasted sesame oil would add a ton of great flavour) Add the kimchi and saute until most of the excess moisture has cooked off, about 2-3 minutes, set aside and let cool. Pour the eggs into the pan and cook without disturbing them until they are just about to set, about 2 minutes. Sprinkle on the cheese and let it start to melt, about a minute. Sprinkle on kimchi, bacon and shiitake mixture and continue to cook until the eggs are done, about a minute. Remove from heat and serve garnished with the green onions.


bacon recipe courtesy of: Kevin, Closet Cooking, Toronto, Ontario, Canada, January 30, 2010

1746. WARM SCALLOP SALAD with GARLIC CHILI OIL and BACON CROUTONS

serves two to three


Preheat oven to 400 degrees and line baking sheet with parchment


Salad
3-4 cups baby romaine
1/4 cup crumbled Feta

In a large shallow bowl that the salad can be both displayed in and then mixed before serving, place the greens. Set aside until the Bacon Croutons and Warm Scallop Topping are finished. After, scoop warm scallop mixture out of the pan and onto the salad greens. Sprinkle bacon over, and add croutons. Pour lemony oil from the scallop mixture over the salad. Sprinkle with feta and toss before serving. Serve warm.


Bacon Croutons
4 1/2" slices French bread
3 slices bacon
3 cloves garlic, minced
1/8 cup extra virgin olive oil

Slice French bread into quarters, or a size to your liking. Arrange pieces in three rows on the baking sheet. In a small bowl, mix garlic and olive oil to mix flavors. Sprinkle mixture over the bread pieces. Arrange each of the bacon pieces over the rows of bread pieces. Cook for 15 minutes until bacon begins to crisp and curl, and pieces of bread begin to lightly brown. Remove from oven Remove bacon from the croutons and tear into bite sized pieces. Set aside.


Warm Scallop Topping with Garlic Chili Oil
1 tablespoon extra virgin olive oil
21 bay scallops, well dried
2 sprigs fresh oregano, about 1 tablespoon
4 lemon slices
2 red jalapenos, roasted
3 cloves garlic, sliced
6 tablespoon extra virgin olive oil
juice of 1/2 lemon

Roast jalapenos over open flame or under broiler until skin is black. When done, let rest for a bit, then remove skin and top. Cut into even slices. Remove leaves from oregano stems and chop lightly. Put jalapenos, oregano, garlic, and lemon slices in a small bowl and set aside. In another small bowl, whisk 6 tablespoon olive oil w/the juice of 1/2 lemon to combine and set aside. Heat 1 tablespoon olive oil in a large skillet and add scallops all at once. Let scallops sit without stirring a minute or two until they begin to lightly brown. Then give them a stir. Add small bowl of peppers, oregano, garlic, and lemon slices and saute with the scallops for about a minute. Add the lemon juice and olive oil mixture to the scallops and briefly saute. Remove from heat.


bacon recipe courtesy of: Kelly Wright, Sass & Veracity, March 24, 2007

1745. VEAL SHANKS with BACON and PRESERVED LEMON

yields four to six servings


2 lemons, thinly sliced crosswise
1 1/2 teaspoons salt
1 tablespoon sugar
2 cups water
1/2 pound double smoked bacon, rind removed, cut into large dice
4 veal shanks, about 1/2 pound each
1 large onion, peeled and minced
1 small clove garlic, peeled and minced
1 cup dry white wine
3 cups chicken broth, homemade or low-sodium canned
2 carrots, peeled and cut into large dice
4 turnips, peeled and cut into large dice
1/4 cup fresh thyme leaves
1 teaspoon freshly ground pepper
1 cup minced parsley leaves

Combine lemons, 1 teaspoon salt and sugar in a small saute pan. Cover with 2 cups water and simmer over medium heat until soft, about 15 minutes. Set aside.

Cook the bacon in a large, heavy bottom saucepan over medium-low heat until golden, about 5 to 10 minutes. Remove and set aside. Increase the heat to medium high, add the shanks and sear until golden brown, about 5 minutes per side. Remove and set aside.

Add the onion and garlic. Lower the heat to medium and cook until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Add the chicken broth, lemons, carrots, turnips, thyme, 1/2 teaspoon salt and pepper. Return the shanks and bacon to the pan. Cover partly and simmer gently until the meat falls off the bone, about 2 hours.

Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately.


bacon recipe courtesy of: Molly O'Neill, "Shank of the Meal," The New York Times, November 1, 1992

1744. MACARONI & CHEESE with ARTICHOKE HEARTS and BACON

serves four


For the macaroni & cheese
2¼oz butter
10½oz cooked artichoke hearts, cut in half, drained, patted dry with kitchen paper
3½oz bacon lardons
1 garlic clove, peeled, crushed slightly with the edge of a knife
2oz plain flour
1 pint 7 fl oz milk
1 tablespoon wholegrain mustard
2 pinches ground nutmeg
5½oz strong hard cheese, grated
salt and freshly ground black pepper
12½oz macaroni, cooked according to packet instructions until just al dente, drained

For the topping
4-6 ripe tomatoes, thinly sliced with a serrated knife
1½oz parmesan, finely grated
3-4 pinches dried mixed herbs (such as oregano, thyme or rosemary)
salt and freshly ground black pepper
drizzle extra virgin olive oil

Preheat the oven to 200C/400F/Gas 6.

For the macaroni cheese, heat ¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and bacon, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining 1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the cooked macaroni, artichoke halves and bacon, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish.

For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil.

Line a baking tray with aluminum foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling.


bacon recipe courtesy of: Allegra McEvedy, Economy Gastronomy, BBC-Food

1743. HAM and BACON LASAGNA

serves eight


1 pound bacon, coarsely chopped
1 pound ham, chopped
1 medium onion, minced
4 stalks celery, minced
3 carrots, finely chopped
1/3 cup butter
1/3 cup flour
2 1/2 cups milk
2 cups chicken stock
salt and pepper to taste
1 cup fresh parsley, chopped
1 pound lasagna noodles, cooked al dente
1/3 cup Romano cheese, grated
4 cups mozzarella cheese, grated

Preheat oven to 350 degrees F. Spray a 9X13 baking dish with non-stick cooking spray and set aside.

To make the meat sauce: In a large sauté pan, cook the bacon until crisp and fat is rendered. Remove all fat except 2 tablespoons. To the pan, add the onions, carrots and celery. Sauté until just tender. Add the butter and flour and stir until a paste forms on the vegetables and bacon. Stir in milk, chicken stock and ham. Season with salt and pepper to taste. Cook until thickened. Stir in parsley.

To assemble, place 1/3 the noodles in the baking dish and top with 1/3 of the meat mixture. Sprinkle 1/3 of each cheese over the meat mixture. Continue with two more layers and bake for 30 minutes.


bacon recipe courtesy of: Paula Deen, Smithfield, Smithfield, Virginia

1742. MESCLUN SALAD with GOAT-CHEESE STUFFED FIGS wrapped in BACON

makes four first-course servings


8 bacon slices
8 firm-ripe fresh figs, trimmed and halved lengthwise
1/4 lb aged goat cheese such as Bucheron or Pouligny-St.-Pierre
3 tablespoons packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 oz mesclun (4 cups)
1 teaspoon fresh lemon juice, or to taste
1 1/2 tablespoons extra-virgin olive oil

Preheat broiler.

Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.

Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.

Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.

Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.

Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.


bacon recipe courtesy of: Gourmet, August 2001

1741. BACON and CHILI CORNBREAD

serves six


1 tablespoon corn oil
12¼ oz. smoked streaky bacon, diced
2 spring onions, finely chopped
4¼ oz. corn kernels
½ teaspoon dried chili flakes
10½ oz. polenta
12¼ oz. plain flour
1 tablespoon caster sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
13½ fl oz. buttermilk
2 eggs, lightly beaten
1 tablespoon maple syrup
½ teaspoon ground black pepper
2 tablespoons unsalted butter, melted

Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin. Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chili flakes and stir to combine. Allow to cool slightly. Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.


bacon recipe courtesy of: Antony Worrall Thompson, Saturday Brunch, BBC-Food

1740. BACON and MARMALADE SANDWICH on PUMPERNICKEL TOAST

serves two


8 strips thick cut bacon
4 slices pumpernickel bread
butter
orange marmalade

Fry bacon in two batches or two large skillets, starting uncooked slices in a cold skillet and turning frequently until cooked through, but not until totally crisp. Drain on paper towels.

Toast bread. Butter one slice for each sandwich generously, then apply liberal amounts of marmalade to the buttered slices. 2 tablespoons for each sandwich. Arrange bacon on unbuttered slices of bread and top with buttered, marmalade-laden slices. Cut sandwiches in half and serve.


bacon recipe courtesy of: Terry B., Blue Kitchen, September 26, 2007 | inspired by Prune Restaurant, 54 East 1st Street, New York, New York

1739. SOFT-BOILED EGGS with BACON-INFUSED SWEET POTATOES and PARSLEY COULIS

serves four


1 1⁄2 cups coarse sea salt
4 sweet potatoes (about 2 lbs.)
2 tablespoons chicken stock
1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
1⁄2 teaspoons sugar
1 large yellow onion, thinly sliced
Salt and freshly ground white pepper, to taste
1 cup heavy cream
8 slices smoked bacon, 2 halved crosswise
Leaves from 2 bunches flat-leaf parsley, plus 4 deep-fried leaves
4 eggs
3 tablespoons butter, cut into small pieces

Heat oven to 375°. Cover bottom of roasting pan with coarse salt. Pierce potatoes all over with a fork; roast until soft, about 45 minutes. Peel and mash. Transfer mashed potatoes to a nonstick skillet; cook over medium-low heat until dry, 8–10 minutes. Press through a fine sieve; set aside. Discard solids.

Reduce oven heat to 350°. Meanwhile, put stock, oil, vinegar, sugar, onions, and salt and pepper into a pot. Cover with a circle of parchment paper. Cook over medium-low heat until soft, 25–30 minutes. Purée onions in a blender; press through a fine sieve. Discard solids; set onion mixture aside. Put cream and 6 whole slices bacon into a small pot; boil. Reduce heat to medium-low; simmer until thickened, about 25 minutes. Strain through a fine sieve. Discard bacon. Cover and set aside.

Bring a pot of salted water to a boil. Add fresh parsley leaves; cook for 1 minute. Transfer parsley to a bowl of ice water. Drain, reserving 1⁄3 cup ice water. Purée parsley and reserved water in a blender. Press through a fine sieve. Discard solids and set aside.

Arrange halved bacon on a parchment paper–lined baking sheet; top with parchment and rest a second baking sheet on top. Top with a heavy weight, such as a cast-iron skillet. Bake until crisp, 30–35 minutes.

Bring a small pot of water to a boil. Add eggs, allow water to return to a boil, then cook until eggs are just soft-boiled, about 4-5 minutes. Transfer eggs to a bowl of ice water and chill. Gently peel eggs under running water and transfer to a medium bowl; cover with water and set aside.

To serve, reheat eggs briefly in gently simmering water; drain. Rewarm potatoes and bacon cream together; season with salt and pepper. Warm onion mixture and butter together; stir in parsley purée and season with salt and pepper. Spoon some potatoes into the center of 4 bowls; top each with an egg; pour parsley sauce around sides. Garnish with bacon and fried parsley leaves.


bacon recipe courtesy of: Chef Bruce Sherman, North Pond, 2610 North Cannon Drive, Chicago, Illinois 60614, (773) 477-5845 | Saveur, Issue #105

1738. SOUTH AMERICAN YAMS with PRUNES and BACON

makes four servings


4 medium yams or sweet potatoes (about 2 pounds)
6 slices double-smoked bacon, cut into small pieces
2 tablespoons butter
1/3 cup water
3 tablespoons dry sherry
6 pitted prunes, finely chopped
salt and freshly ground black pepper to taste

Peel the yams, cut them into ¾-inch cubes, and place in a medium saucepan with enough water to cover. Bring to a boil, cook about 8 minutes, drain, and pat them dry.

In a large, heavy skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Pour off all but about 3 tablespoons of fat from the skillet, add the butter, and heat till the fat foams. Add the yams and stir till they are barely tender, 3 to 5 minutes. Add the water, sherry, and prunes, bring to a low boil, and simmer till the liquid has evaporated, about 8 minutes. Add the crumbled bacon and salt and pepper, stir till well blended, and 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

1737. CUBANELLE PEPPERS stuffed with BISON and BACON

serves two


4 medium-sized Cubanelle peppers
1/2 lb bison steak, diced into 1/2 inch pieces
3 slices bacon, cooked and crumbled or cut into small pieces
1/2 small onion, diced
2 cloves garlic, minced
1/2 – 1 cup shredded chihuahua cheese, to your preference

Heat a saute pan over medium heat. Add the bison or beef cubes, and cook until the fat renders out and the pieces are starting to brown. Add the onion, and cook until softened. When everything is cooked, add the garlic, stir, and remove the pan from the heat. Add the crumbled bacon to the pan, and stir to incorporate.

Cut a lengthwise slit in each pepper, making sure to only cut through one side of the pepper. Cut a small horizontal slit into the top of the pepper, making the shape of a T. Open the pepper, and use a knife to remove the seeds. Rinse the inside of the pepper with water to make sure that all of the seeds are removed.

Place the peppers in a baking dish. Fill each pepper to the top with the bison/beef mixture and cheese. I alternated my filling, adding some of the bison mixture, then some of the cheese, etc. in order for the cheese to be incorporated throughout the filling.

Bake the peppers at 400 degrees for approximately 30 minutes, until the peppers are softened.


bacon recipe courtesy of: Our Life in Food, October 23, 2009

1736. NETTLE SOUP with BACON (CAWL DAANDL POETHION)

leaves from twenty-one young stinging nettle stalks
100 grams salted bacon, finely cubed
1 1/2 liters vegetable or beef stock
1 tablespoon butter
2 tablespoons flour
45 grams chives or onion shoots
salt and black pepper, to taste

Place the stock in a large pan and when boiling add the nettle leaves. Continue to boil for 3 minutes then remove the nettle leaves and process in a food processor (along with the chives) until they form a smooth purée.

Add the bacon to a large pan and fry until they release their fats. Remove the bacon and set aside then add the butter to the pan. When it's melted stir-in the flour until you form a smooth paste. Now add the hot stock a little at a time, stirring well to combine after each addition.

Bring the mixture to a boil and continue boiling until the stock has thickened to your liking. Add the nettle and chive purée and allow to heat through before seasoning to taste. Serve in warmed soup bowls with a sprinkling of the bacon on top. Accompany with a thick slice of warm bread.


bacon recipe courtesy of: Llŷn peninsula, North Wales | Celtnet.org

1735. BACON and THYME GRIDDLE SCONES

yields one


8 oz. plain flour
3 teaspoons baking powder
1 teaspoon dry mustard
salt and freshly ground black pepper
2 oz. butter
2 teaspoons fresh thyme leaves
6 rashers streaky bacon
1 approx 1/4 pint milk and water, mixed

De-rind the bacon and cut into small pieces (about a 1/4 square). Fry the
bacon until crisp and leave to cool. sieve together flour and seasonings. Rub in the butter to resemble breadcrumbs. Stir in the thyme and bacon. Add the liquid and stir with a knife to form a soft dough. Gently heat the griddle or cast frying pan to form an even heat (test as before). Turn the dough out on to a lightly floured surface and knead very gently. Handle as little and as lightly as possible to keep the girdle scones light. Roll into a cylinder shape about 3-4 inches in diameter and cut
off quarter inch thick slices. Up-end the slices to form circles. Grease the griddle and cook the scones for five or six minutes on each side until golden and cooked through. Serve hot with butter.


bacon recipe courtesy of: Chef 2 Chef: Culinary Portal