1923. SAGE BRUNCH BISCUITS with STRAWBERRIES, BACON and HONEY CREME FRAICHE

makes twenty


1 lb. bacon, cooked and crumbled
10 ripe strawberries, halved
3 tablespoons strawberry preserves
2 cups all-purpose flour
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into pieces
3/4 cup well-shaken buttermilk plus additional for brushing
8 oz. crème fraiche (or sour cream)
honey

Preheat oven to 450°F.

Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a food processor until mixture resembles coarse meal. Stir in buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat or roll dough until 1/2 inch thick and cut into 2 inch rounds.

Arrange biscuits about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. With the back of a spoon or your thumb, press indents into each biscuit, leaving a rim around the outside. Place about 1/2 tsp. of jam in each, and some bacon crumbles. Place strawberry half on top, and press down firmly.

Bake in middle of oven until golden brown and biscuits are cooked through, about 7-10 minutes. Mix crème fraiche with honey until slightly sweet, to taste. Serve warm, topped with crème fraiche mixture and garnished with edible flowers.


bacon recipe courtesy of: Liz Vidyarthi, Zested, May 9, 2010 | Gourmet, February 2000

1922. SCROD with TOMATOES, BACON and SHERRY

serves 2


2 slices of lean bacon
1 small onion, chopped
1/2 cup chopped drained canned tomatoes
3 tablespoons medium-dry Sherry
1 teaspoon soy sauce
1/8 teaspoon sugar
two 6-ounce scrod fillets

In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it with tongs to paper towels to drain, and crumble it. Pour all but 1 tablespoon of the fat from the skillet and in the remaining fat cook the onion, stirring, until it begins to turn golden. Add the tomatoes, the Sherry, the soy sauce, and the sugar and simmer the sauce for 5 minutes, or until it is thickened. Add the scrod and simmer it, covered, for 4 minutes. Turn the scrod and simmer it, covered, for 4 minutes more, or until it just flakes. Transfer the scod with a slotted spatula to 2 plates and keep warm, covered. (If desired, boil the sauce for 1 minute to thicken it slightly.) Spoon the sauce over the scrod and sprinkle the scrod with the bacon.


bacon recipe courtesy of: Gourmet, November 1991

1921. CRAWFISH ETOUFFE with BACON

yields 4 to 6 servings


1 stick butter
3/4 cup all-purpose flour
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced celery
1 clove garlic, minced
2 cups diced yellow onion
1/2 cup chopped bacon
1/4 cup chopped parsley leaves
1 cup beer
4 cups clam juice
1 bay leaf
1 tablespoon Cajun seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 cup half-and-half
1 pound precooked crawfish
cooked rice, for serving

In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.


bacon recipe courtesy of: Hank Groover and Paula Deen, "The Big Easy," Paula's Best Dishes, Food Network

1920. BACON-WRAPPED PARTRIDGE with THYME and RED CURRANT JELLY

serves two

2 partridges
6 slices of unsmoked streaky bacon
1 lemon
2 small knobs of butter
4 sprigs of fresh thyme
2 tablespoons of redcurrant/damson/wild plum jelly
small glass of white wine or damson gin if you’d like a more raunchy dish
salt and ground black pepper

Pre heat the oven to 160c (140c fan). Cut the lemon in half lengthwise and squeeze each half over a partridge rubbing the lemon juice well into the flesh of the birds. Put half a lemon into the cavity of each bird along with a knob of butter and a sprig of thyme. Spread a tablespoon of redcurrant jelly over the breast of each bird and put a spring of thyme on each. Season each bird and wrap the streaky bacon slices over the breast of each bird, securing the bacon with a cocktail stick. Place the birds breast side down in a casserole. Splosh over the wine and put a piece of foil under the lid to ensure a snug fit. Place in a preheated oven for an hour and twenty minutes (or until tender) 160c or 140c fan. Serve with crispy bread to soak up the juices.


bacon recipe courtesy of: Fiona Nevile, The Cottage Smallholder

1918. PINTO BEANS with BACON and SCALLIONS

serves four


1 bunch scallions, thinly sliced crosswise, separating white and green parts
1 teaspoon vegetable oil
3 slices bacon sliced crosswise into 1/4-inch pieces
2 cans (15 ounces each) pinto beans
1 cup water
coarse salt and ground pepper

Heat vegetable oil over medium-high. Add bacon, and cook, stirring often, until bacon is golden brown and almost crisp, about 3 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add pinto beans, water and season with coarse salt and ground pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Serve topped with scallion greens.


bacon recipe courtesy of: Everyday Food, June 2010

1917. SEARED HALIBUT with AVOCAO MOUSSE, BACON and BRAISED ROMAINE

yields four servings


4 (5-oz portions) halibut filets
4 avocados, skinned and pitted
½ cup bacon lardons
4 ears corn, shucked and kernels off the cob
1 head romaine lettuce, ribs removed, 1” dice
1 cup cherry tomatoes, quartered
2 limes, juiced
1-2 tablespoons chicken stock
butter
salt
extra virgin olive oil

For avocado, push through a tamis or sieve until smooth. Season with salt, pepper, and lime juice to taste. Set aside.

For ragout, render bacon lardons and sauté with corn kernels. Add romaine and sweat. Mix in cherry tomatoes. Season with salt, pepper, lime juice, a pat of butter, and chicken stock to taste.

Season halibut and sear in a sauté pan with olive oil. Flip over and finish cooking until done. Let rest before serving.

To Serve: Spoon avocado mixture onto a plate. Pile ragout on top of the avocado. Place halibut on top of ragout.


bacon recipe courtesy of: Chef Ashley Merriman, Top Chef, Season 6, Episode 5, Elimination Challenge, Bravo

1916. HARICOTS VERTS with BACON and CHESTNUTS

makes 6 servings


1 1/2 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled

Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.

Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.


bacon recipe courtesy of: Ruth Cousineau, Gourmet, November 2008

1915. COCKLES, BACON and LAVER BREAD

100 grams cockles per person
240 grams laver bread mix
5 slices bacon

De-shell and thoroughly wash the cockles. Place into frying pan and cook at a medium heat for 5 minutes. Pour laver bread mix into frying pan. Turn occasionally on a low heat for 5 minutes.

Fry 5 slices of bacon. Serve the cockles and bacon on the same plate while the laver bread is served separately.


bacon recipe courtesy of: Ernest Lemonheigh, Come Dine With Me, Series 3, Channel 4, PO Box 1058, Belfast BT1 9DU December 19, 2007

1914. SEARED SCALLOPS with BACON, JERUSALEM ARTICHOKE PUREE and CRUSHED PEAS

serves four


For the Jerusalem artichoke purée
14oz Jerusalem artichokes, peeled and chopped
water, to cover
3oz butter
2fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper

For the crushed peas
9oz fresh peas, pods removed
½ tsp ground cumin
2oz butter
3fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper

For the seared scallops
12 hand-dived scallops, coral removed
salt and freshly ground black pepper
1 tablespoon olive oil
4 rashers streaky bacon
handful pea shoots, to serve

For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.

Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.

Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.

For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper.

For the seared scallops, season the scallops with salt and freshly ground black pepper.

Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.

Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper.

To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside.


bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC-Food

1913. TORTELLINI with CARAMELIZED ONION and BACON

yields two servings


4 strips bacon, chopped
1 medium yellow onion, thinly sliced
2 cups cooked tortellini
1/4 cup chopped fresh parsley
salt and freshly ground black pepper
2 tablespoons grated Parmesan

In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese.


bacon recipe courtesy of: Sandra Lee, "One-Pot Meals," Sandra's Money Saving Meals, 2009

1912. SESAME HOISIN and BACON GLAZED LAMB CHOPS

makes 4 servings


16 lamp chops
1 slice bacon, diced
2 tablespoons onions, diced
1 teaspoon garlic, chopped
½ teaspoons ginger, minced
½ teaspoon lemongrass, minced
pinch fresh thyme
pinch black pepper
¼ teaspoon five spice powder
¼ cup red wine vinegar
¼ cup plum wine
½ tablespoon sesame oil
1 pinch star anise
¼ cup plum sauce
¼ cup hoisin sauce
1 tablespoon kecap manis
½ cup tomato ketchup
½ tablespoon brown sugar

Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass. Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer 2-3 more minutes. Marinate Lamb chops in Hoisin. Barbecue sauce for 1 hour. Cook on grill until medium rare.


bacon recipe courtesy of: Sam Choy, Sam Choy's Kitchen, Hawaii News Now, KHNL/KGMB, 420 Waiakamilo Road, Suite 205, Honolulu, Hawaii 96817

1911. PEANUT BRITTLE with BACON, CHOCOLATE and FLEUR DE SEL

makes about 2 cups


½ cup butter
½ cup brown rice syrup
3 strips organic bacon, about 3 tablespoons chopped finely
3.5 ounces 70% dark chocolate
1/3 cup roasted peanuts
few pinches fleur de sel

In a heavy bottomed pot, melt the butter. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently.

Once the mixture starts to pull away from the sides of the pot, using a spoon place a drop in a glass of cold water to test if it hardens. Once it does, you know it’s done. Watch over it carefully as it will start to burn quickly. Add the bacon bits and peanuts and stir until combined.

Spread the mixture over a silpat or parchment lined sheet pan so that it is no more than 1/8 inch thick. Allow to set in a cool place.

Meanwhile, melt the chocolate over low heat. Once the toffee has set, pour the chocolate over the toffee and spread in a thin layer overtop, sprinkle with fleur de sel and cool in the refrigerator. Once set, break into smaller pieces and enjoy!


bacon recipe courtesy of: Colombe Jacobsen-Derstine, Colombe du jour, January 8, 2010

1910. SMOKED BRIE, BACON and MUSHROOM OMELET

makes four omelets


12 large eggs
2 tablespoons milk
1½ tablespoons unsalted butter or vegetable oil
12 slices crisp bacon
1 cup wild mushrooms, sliced and cooked
1 wedge smoked brie

Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 6-inch nonstick pan over medium heat. Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and 2 slices of smoked brie. Let cook for 1 minute. Using a spatula carefully fold omelet in half. Top omelet with 2 slices of smoke brie. Gently slide omelet onto plate and serve immediately. Repeat for remaining omelets


bacon recipe courtesy of: Alouette Cheese, BC-USA, Inc., 400 South Custer Avenue, New Holland, Pennsylvania 17557

1909. GLUTEN-FREE BACON, POTATO and ONION PIE

2 large potatoes, thinly sliced
2 large onions, sliced
6 rashers of bacon
2 eggs
pepper and herb salt
1 cup milk

Place layers in a greased oven-proof dish in this order: onion, bacon, potato. Repeat. Top layer should be potato. Beat two eggs, add seasoning. Add milk and pour over the layers. Bake in oven at 190 C (375 F) until the top browns.


bacon recipe courtesy of: Allan Gardyne, Best Gluten-Free Recipes, Golden Beach, Queensland, Australia

1908. BROCCOLI BACON PORTOBELLO STUFFERS

yields four portions


3 cups (about 8 ounces) broccoli florets
4 slices bacon
8 small or 4 large (7 to 8 ounces each) portobello mushroom caps
2 cups (about 4 ounces) shredded cheddar cheese

In a medium-size saucepan, over high heat, bring 1 quart salted water to a boil; reduce heat, add broccoli and simmer until crisp-tender, 3 to 4 minutes; drain.

In a large (12-inch) skillet, over medium heat, cook bacon until crisp, about 8 minutes; drain on paper towels.

Drain excess bacon fat from skillet. Add mushrooms, gill side down, and cook over medium heat for 5 minutes.

Remove skillet from heat; turn mushrooms.

Sprinkle mushrooms with half the cheese, dividing evenly; spoon broccoli on top; crumble bacon over broccoli; sprinkle with the remaining cheese.

Return skillet to heat and continue to cook mushrooms, covered, just until tender and the cheese has melted, 4 to 5 minutes.


bacon recipe courtesy of: Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, California 95134, (408) 432-7210

1907. MAPLE FRENCH TOAST and BACON CUPCAKES

yields 12 cupcakes


For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped

Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.


bacon recipe courtesy of: Kara Scow, Food Network Magazine

1906. GLAZED LOIN of BACON with PEA and POTATO MASH

serves six


750 grams loin of bacon joint
675 grams floury potatoes cut into chunks
175 grams frozen peas
2 teaspoons good quality mustard
50 grams butter
1 tablespoons demerara sugar
100 ml milk
salt and freshly gound white pepper
pinch of ground cloves
baby leeks, to serve

Place the loin of bacon in a pan of water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.

Set the oven to Gas Mark 4, 180C (350F). Drain the loin of bacon and then score the fat in a diamond pattern. Spread over the mustard. Mix together the sugar and cloves in a small bowl and sprinkle all over the mustard in an even layer. Roast for 20 minutes until the top is nicely glazed and the joint is completely cooked through. Leave to rest in a warm place for 10 minutes.

As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until just tender. Cook the frozen peas in a separate small pan for 3-4 minutes.

Drain the peas and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth puree. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.

Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash.


bacon recipe courtesy of: Bord Bia-Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2

1905. SEARED SCALLOPS with BACON, TOMATO and AVOCADO PUREE

serves two to four


2 teaspoons freshly squeezed lime juice
1/2 teaspoon agave nectar or corn syrup
1/4 teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium Hass avocado, pitted
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons Brown Butter, cooled
2 slices bacon, cut into 1/4-inch-long pieces
6 to 8 sea scallops
1 tablespoon butter
Coarse salt and freshly ground pepper
1/2 cup red or yellow cherry tomatoes, halved
2 lovage leaves or celery leaves, torn
Fleur de sel

In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.

Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.

Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.

Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.

Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.


bacon recipe courtesy of: Elizabeth Falkner, The Martha Stewart Show, May 2008

1904. BRAISED BEEF CHEEK with CRISP OX TONGUE and STIR FRY of GREENS with CARMARTHEN BACON

serves four


For the beef cheeks
4 x 13oz beef cheeks, trimmed
1 pint, 7 fl oz red wine
2 carrots, peeled, roughly chopped
1 large onion, peeled, quartered
4 sticks celery, roughly chopped
1 leek, roughly chopped
4 garlic cloves
4 fresh bay leaves
1 sprig fresh thyme
10 black peppercorns
1 star anise
2 teaspoons olive oil
1 teaspoon tomato purée
1 teaspoon plain flour
salt and freshly ground black pepper

For the ox tongue
17½oz ox tongue
1 tablespoon salt
1 tablespoon freshly ground black pepper
1-2 fresh thyme sprigs, leaves only
2 x 11¼oz jars duck fat
1 free-range egg, beaten
Japanese panko breadcrumbs, for dredging
Vegetable oil, for deep frying

For the spring greens and bacon stir fry
2 teaspoons butter
½ onion, peeled, finely chopped
4oz Carmarthenshire bacon, cut into lardons
1 head spring greens, finely shredded
1 tablespoons honey, or to taste
Freshly ground black pepper

For the parsnip mash
4 parsnips, peeled
4 floury potatoes such as King Edward or Maris Piper, peeled
4oz butter, melted
Salt and freshly ground black pepper

For the beef cheeks, tie the beef cheeks with kitchen string to form small parcels. Pour the red wine into a large glass or ceramic bowl and add the carrots, onion, celery, leek, garlic, bay leaves, thyme, peppercorns and star anise. Add the tied beef cheek parcels, cover and leave to marinate in the fridge overnight.

For the ox tongue, place the tongue in a glass or ceramic dish. Mix together the salt, freshly ground black pepper and the thyme leaves and rub the tongue all over with the mixture. Cover and leave to cure overnight in the fridge.

The next day, preheat the oven to 140C/275F/Gas 1.

Remove the cheeks and the vegetables from the marinade (reserve both). Heat the oil in a heavy-based pan, then add the beef cheeks and cook, turning, until well browned. Remove and place in a flame-proof lidded casserole dish.

In the same pan in which you seared the meat, add the vegetables from the marinade and cook over a medium heat until lightly browned.

Add the tomato purée to the browned vegetables, then stir in the flour and cook for 1-2 minutes. Add the vegetable mixture to the casserole with the meat and season well with salt and freshly ground black pepper. Pour in the reserved wine from the marinade and top up with more red wine or water to just cover the meat and vegetables if necessary.

Heat over a medium-high heat until simmering, then cover and place into the oven to cook for at least six hours, checking the liquid every hour to make sure the meat is still submerged (add a little water to top up if necessary).

At the end of cooking time, remove the casserole from the oven, remove the lid and leave to cool.

Strain the cooled liquid into a clean pan, reserving the liquid but discarding the vegetables.

Remove the string from the beef cheeks and set aside.

For the ox tongue, melt the duck fat in a saucepan and place the tongue in a small baking tray, just larger than the tongue. Pour over enough duck fat to completely cover the tongue and the cover the roasting tray with a sheet of baking parchment and wrap in a sheet of foil, sealing tightly at the edges.

Cook the tongue in the preheated oven for two hours. Remove, leave to cool and then remove the tongue from the fat and chill in the fridge. (Discard the fat.)

After it has chilled for 30 minutes or so, remove the outer skin from the tongue and cut the meat into 2cm/¾in cubes. Dip into the beaten egg and dredge in the breadcrumbs until well coated. Set aside on a tray.

For the spring greens and bacon stir fry, heat the butter in a large, heavy-based pan and, when foaming, add the onion and cook for 3-4 minutes, until soft.

Cook the bacon lardons in a separate, non-stick pan, without adding oil, until crisp. Add the cooked bacon to the pan with the spring greens and cook over a low heat until the leaves have wilted.

Drizzle with honey, to taste, and season with freshly ground pepper and a little salt (the bacon is salty.)

For the parsnip mash, cook the parsnips and potatoes in separate pans of boiling salted water until tender. Drain, then return to the hob for a minute or two to drive off any excess moisture.

Pass through a potato ricer into a bowl and mash together (or mash with a potato masher). Add the melted butter and beat until light and smooth, then season, to taste, with salt and freshly ground black pepper.

About 25-30 minutes before serving, reheat the beef cheeks in half of the reserved cooking liquid and keep warm in the oven.

To make the sauce, bring the rest of the reserved cooking liquid to the boil in a heavy-based saucepan and simmer until the sauce is reduced, glossy and thick.

At the same time, heat the oil in a deep fryer set at 180C/355F (or heat the oil in a deep, heavy-based pan until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds). (CAUTION: Hot oil can be dangerous; do not leave unattended.) Cook the breaded tongue cubes in the hot oil in batches, for around 2-3 minutes, or until crisp and golden-brown. Remove the cubes with a slotted spoon and drain onto kitchen paper.

To serve, place a beef cheek on each the plate and pour some of the red wine sauce over them. Place some of the crisp ox tongue cubes next the cheeks and some parsnip mash to the side. Serve the stir fry on the side in separate small dishes.


bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food

1903. BRUSSEL SPROUTS with BACON, MACHE and MUSTARD SAUCE

serves four


1 pound Brussel sprouts
1 garlic clove cut into slivers
2 tablespoons chives finely chopped
1/4 pound slab bacon
1 teaspoons Dijon mustard
1/4 cup chicken stock
2 tablespoons creme fraiche or heavy cream
bunch of mache or tatsoi


Blanch Brussel sprouts for 4-5 minutes in boiling salted water. Refresh in cold water to keep the color. Cut the bacon slab into 1/4 slice then slice again into 1/4 pieces. Saute bacon in 1 tablespoon olive oil till light browned. Reserve half the bacon for garnish...

Cut the Brussel sprouts in half, then add the cut Brussel sprouts flat side down to the bacon fat. Cook till light browned, then add the garlic slivers and cook another 30 seconds.

For the sauce: Add 1/2 the bacon, shallots, and saute in 1 tablespoon butter. Add the chicken stock and mustard. Whisk in cream and reduce till desired consistency is reached. Add mache (leaving some for garnish) and cook till just barely wilted.

Reheat the Brussel sprouts with mache and 1/2 bacon. Pour over sauce and garnish with additional bacon, mache and chives.


bacon recipe courtesy of: Greenmarket Recipes

1902. CHICKEN PAILLARDS with POMEGRANATE SAUCE and BACON and BABY POTATO HASH

yields four servings


3 large pomegranates or 1 cup store-bought pomegranate juice
2 tablespoons aged balsamic vinegar
6 peppercorns
3 cloves
1 fresh bay leaf
4 small boneless, skinless chicken breasts, butterflied if large
salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1/4 pound thick cut bacon, diced
8 baby Yukon gold or baby white potatoes, very thinly sliced
1 large shallot, very thinly sliced in rings
1/4 teaspoon red pepper flakes
6 cups arugula
1 lemon, juiced
1 pint fresh figs, halved or quartered

Roll the pomegranates on the counter while applying pressure for a couple of minutes. Hold the pomegranate over a pot and cut into it with a small sharp knife. The juice will come rushing out. Squeeze the pomegranates until 3/4 to 1 cup of juice is produced. Store-bought pomegranate juice can be used when fresh are not in season. Add the vinegar, peppercorns, cloves and the bay leaf. Bring to a boil over medium heat, then turn the heat down to a simmer and reduce the liquid by half, about 6 minutes.

Meanwhile, cover the chicken with plastic wrap on meat safe board and pound to 1/4-inch thickness. Season the chicken on both sides with salt and pepper, to taste.

Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Heat a second medium-sized skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the pancetta to the smaller skillet and cook until crisp, about 2 to 3 minutes. Add the potatoes and shallots in thin layer and season with a little salt and black pepper, to taste, and the red pepper flakes. Cook, turning occasionally, for 8 to 10 minutes. In the larger skillet add the chicken and cook for 8 minutes, turning once. Remove the chicken to serving plates. Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat.

Add the arugula to a large bowl and drizzle with the lemon and about 2 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.

Spoon the pomegranate sauce over the chicken. Top the chicken with the salad and figs and serve the potato hash alongside.


bacon recipe courtesy of: Rachael Ray, "Playing Chicken," 30 Minute Meals

1901. CAVATELLI GRATIN with BACON and GREEN OLIVES

serves eight


1 lb. cavatelli, cooked
8 oz. bacon, cooked and crumbled into 1⁄2-in. pieces
3/4 cup green olives, coarsely chopped
1 1/2 cups heavy cream
1 1/2 cups milk
2 cups gruyère cheese

In a large bowl, toss cavatelli with bacon, olives, cream and milk. Season to taste. Divide pasta into individual gratin dishes. Sprinkle with cheese. Bake at 350° F. for 25 min. until cheese is browned on top and liquid is completely absorbed. Let sit 5 minutes before serving.


bacon recipe courtesy of: FoodService Director, 90 Broad Street, Suite 402, New York, New York 10004

1900. GRILLED ALBACORE SKEWERS with BAY LAUREL and BACON

makes six servings


1/2 cup extra-virgin olive oil
3 large cloves garlic, minced
grated zest of 1 lemon, with lemon reserved for finishing
about 36 fresh bay leaves, large leaves broken in half
2 pounds albacore or ahi tuna, 1 inch think, cut into 36 1 inch cubes
1 onion, cut into 1-inch chunks
1/2 pound sliced bacon, cut crosswise into 1-inch pieces
Kosher or sea salt and freshly ground black pepper

Soak 12 bamboo skewers in water to cover for 30 minutes. Meanwhile, in a small pot, warm the oil over medium heat until hot, about 2 minutes. Stir in the garlic and lemon zest, then crush 2 bay leaves and add them as well. Set aside to infuse. Cook the onion in salted boiling water for 1 minute, and drain. Do not worry if the pieces separate into layers. Drain the skewers. Without crowding, thread the skewer- bay leaf, a couple of onion layers, bacon, fish, and ending with an extra set of bay and onion. Lay the skewers in a shallow baking dish and pour the cooled oil-garlic mixture over them. Let stand for 15 minutes or refrigerate for 1 hour. Just before grilling, season with salt and pepper.

Heat a grill to medium-high. Grill the skewers, turning once, until the edges of the tuna are browned but the fish still has give and the bacon is cooked, about 4 minutes total. Place the skewers on a platter, squeeze lemon juice over, and finish with salt.

Use 1 pound (36) peeled and deveined medium-sized shrimp in place of the tuna. Thread onto skewers as for the albacore, using 3 shrimp per skewer. Push the skewer through both the head and tail end to keep the shrimp in place. Marinate as directed, then grill over medium heat, turning once, until the shrimp are pink and the bacon is cooked, 4 to 5 minutes total.


bacon recipe courtesy of: The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman. Blenheim Press, 2007

1899. CURRIED RICE, BACON and CABBAGE PILAF

makes 6 to 8 side-dish servings


4 bacon slices, chopped
6 tablespoons (3/4 stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low-salt chicken broth

3 cups chopped green cabbage
1 cup chopped seeded plum tomatoes
1 cup chopped green onions

Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.

Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.


bacon recipe courtesy of: Anne Marie Gaspard, Gros Islet, St. Lucia | Bon Appétit, May 2006

1898. MOCHI BACON

mochi
bacon
wooden skewers

Pre-soak wooden skewers in water to avoid burning. Cut the mochi into small rectangular pieces. Cut the bacon rashers in half (unless you are already using short rashers). Wrap the bacon around the mochi and impale on a skewer. Grill over coals or in a toaster oven/electric griller. Serve with chilled beer.


bacon recipe courtesy of: Bill Cooney, Nibbledish

1897. BACON and ONION MARMALADE FOCACCIA

For the onion marmalade
10 medium onions or less if they are big, sliced
5 bacon slices minced
2 teaspoons minced garlic
2 tablespoons Worcestershire Sauce

For the dough
1½ cups lukewarm water
1½ tablespoon granulated yeast (1½ packets)
1½ tablespoon sugar
¼ cup of extra virgin olive oil
6½ cups unbleached all purpose flour

Peel and slice (thick slices) the onions (if you slice it too thin it will all disappear and become just a mush). In a big heavy pot, cook the minced bacon until crispy. Add onions, minced garlic, and salt and black pepper to taste.

Cover and cook over low heat, stirring from time to time, about 30 minutes. Add the Worcestershire sauce. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture have a consistency of marmalade.

For the dough: Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or a lidded (not airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachments), or a heavy-duty stand mixer (with dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not Airtight) and allow to rest at room temperature until dough rises and collapses. Approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in lidded (not airtight) container and use over next 12 days.

Top the dough with crumbled goat cheese, the onion marmalade, and the potatoes sliced thin.


bacon recipe courtesy of: Anna, Chef Wanabe, Los Angeles, California, February 2, 2010

1896. BROCCOLI BACON SALAD with DRIED CRANBERRIES

5 cups fresh broccoli florets
½ cup dried cranberries
½ cup shelled sunflower seeds
½ cup cooked, crumbled bacon
¼ cup of red onion, chopped

Dressing:
1 cup mayonnaise
2 tablespoons vinegar
½ cup sugar

Combine broccoli florets, dried cranberries, sunflower seeds, crumbled bacon, chopped onion, in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.


bacon recipe courtesy of: Lisa Myers, San Jose, California, on Tastebook.com

1895. BUTTERNUT SQUASH AGNOLOTTI with BACON and AGED BALSAMIC

yields four servings


For the pasta dough:
1 pound all-purpose flour, plus extra for dusting
5 large eggs
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
Semolina flour, for dusting

For the filling:
4 cups cubed butternut squash
Extra-virgin olive oil
1/2 teaspoon ground cinnamon
Kosher salt
1 pint ricotta cheese
1/2 cup grated Parmesan
2 large eggs

For the sauce:
Extra-virgin olive oil
3 slices bacon
3 garlic cloves, smashed
1 cup finely diced butternut squash
Kosher salt
2 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons chopped fresh sage leaves
1/2 Granny Smith apple, finely diced
1/2 cup freshly grated Parmesan, plus more for serving
Aged balsamic vinegar, for serving

Preheat the oven to 400 degrees F.

For the pasta dough: Put the flour in a pile on a clean, dry work surface. Make a hole about 8-inches wide in the center of the flour pile. Crack all the eggs into the hole and add the olive oil and salt. With a fork beat the eggs and slowly begin to incorporate the flour into the egg mixture. Do not worry about the lumps.

When most of the flour is incorporated, begin kneading the dough mixture with your hands. Knead the dough until it is smooth and supple, about 10 to15 minutes. It is really important to put your whole body into kneading otherwise the pasta will not develop the proper consistency. You need to knead! Wrap the dough in plastic wrap and let it relax for at least 1 hour. If using immediately do not refrigerate.

While the dough is resting, make the filling: Put the butternut squash onto a baking sheet. Drizzle with some olive oil and add the cinnamon and a big pinch of salt. Mix it all together to coat the squash and arrange it in 1 layer on the baking sheet. Roast until the squash is soft and browned, about 15 to 20 minutes. Remove it from the oven and put it into the bowl of a food processor. Add the ricotta cheese, Parmesan, and the eggs and process until smooth. Taste and add salt, if needed. Scrape the filling into a pastry bag and refrigerate until ready to use.

Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting between each run. Stop when you get to the second to last setting. Always hold the pasta on the tops of your hands, palms down! If you hold it with your fingers up you will create stretch marks and those are never good.

To assemble the agnolotti: Lay the pasta sheet on a floured work surface. Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the "glue" that will hold the agnolotti together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2-inches between each ball. Fold the top half of the pasta over the balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the agnolotti shut and make sure there are no air bubbles. Cut out each agnolotti using a small round fluted cutter. Transfer to a sheet tray coated with semolina or polenta. Cover and set aside until ready to use.

To make the sauce: Put a tablespoon of extra-virgin olive oil into a large saute pan over medium high heat. Cut the bacon into small pieces and add it along with the garlic to the pan. When the garlic is lightly browned and aromatic remove it from the pan and discard it. When the bacon is crispy add the squash, season with salt, to taste, and cook for 2 minutes. Add the butter, chicken stock, and sage, and cook until the sauce thickens and looks velvety. Stir in the apple and taste for seasoning.

Bring a large pot of well salted water to a boil over medium heat. Add the agnolotti and cook for 3 to 4 minutes. Carefully remove the pasta from the water and immediately put it into the pan with the sauce. Bring it to a boil, shaking the pan frequently. Remove from the heat, sprinkle in the Parmesan, and swirl the pasta until it's coated with the sauce. Transfer to a serving platter and serve immediately, sprinkled with a little more grated Parmesan and a drizzle of balsamic vinegar.


bacon recipe courtesy of: Anne Burrell, "The Final Test," Worst Cooks in America, Food Network

1894. ELK BACKSTRAP PANINI with SMOKED GOUDA, BACON and TOMATO

sliced elk backstrap or sirloin
4 slices of your favorite bread
sliced tomato
smoked gouda cheese
4 slices cooked bacon
1 tablespoon butter

Heat cast iron grill pan on medium-high heat. Butter both sides of your bread and place one side down on pan. Bread will be quick to cook – when browned, turn to other side and add sliced elk meat, bacon, tomato and cheese to one side of sandwich.

Add the other side of bread to the top of sandwich and push down gently with a spatula to heat meat and melt cheese. Turn sandwich to the other side to continue cooking being sure to press down gently for grill marks.

Remove sandwich from heat and enjoy.


bacon recipe courtesy of: Kristy Crabtree, Nevada Foodies, P.O. Box 50998, Sparks, Nevada 89436, May 15, 2010

1893. GLAZED CHICKEN OYSTERS with CRISP BACON and WILD GARLIC LEAF SALAD

serves four

3 rashers back bacon, with rind, smoked or unsmoked
100ml white wine
20 chicken oysters
1 tablespoon clear honey

For the salad
1 bunch wild garlic
1 white curly endive lettuce
1 lamb's lettuce, leaves separated
150 grams cherry tomatoes, halved

For the dressing
2 tablespoons olive oil
2 teaspoons white wine vinegar
fine sea salt and freshly ground black pepper

Bring a pan of water to the boil and drop in the bacon rashers. Cook for 3 minutes, until they lighten in colour, drain, and pat dry with kitchen paper.

Pour the wine into a separate saucepan and add the chicken oysters. Tightly cover the pan and bring to a simmer. Gently cook the chicken oysters for 5 minutes, remove the pan from the heat, and leave on one side to cool, without removing the lid.

Remove the rind from the cooked bacon and discard. Shred the bacon into 3cm strips, and fry in a tablespoon of olive oil until crisp.

Lift the cooled chicken oysters out of the pan and trim off any extra fat or skin. Strain the cooking liquor through a fine sieve into another pan. Bring to boil, add the honey, and cook down, over a medium heat, until it becomes a sticky glaze.

Return the chicken oysters to the pan and coat with the glaze. Keep warm.

Combine the salad leaves with the tomatoes and stir in the oil, vinegar and seasoning. Toss in the bacon pieces.

Arrange the salad in centre of a large plate, and place the chicken oysters around. Drizzle over any remaining glaze and serve.


bacon recipe courtesy of: Martin Blunos, Market Kitchen, Good Food Channel, UK-TV

1892. DANDELION, GARLIC MUSTARD and CURLY DOCK SALAD with HOT BACON DRESSING

big bowl of freshly picked greens, washed and torn (SEE NOTE)
1 medium red onion, diced
5 slices bacon
3 eggs, beaten
1/3 cup plus 2 tablespoons cider vinegar
1/2 cup sugar

Add onions to greens in bowl, toss. In skillet, saute bacon until crisp. Drain off most of the bacon grease (leave about 2 tablespoons). In small bowl, blend eggs, vinegar and sugar with wire whisk. Pour egg mixture into pan with bacon and return to heat (medium-low) whisking constantly (you don’t want scrambled eggs) until mixture thickens considerably. Serve very warm over greens.

NOTE: Dandelion greens picked before the plant flowers are best. A nice mixture is 2/3 dandelion greens, 1/3 curly dock, and 1/3 garlic mustard. You can substitute or add spinach and endive.


bacon recipe courtesy of: Saimi Bergmann, Canton Rep.com, 500 Market Avenue South, Canton, Ohio 44702, April 19, 2010 | Chuck Hass, Canal Fulton, Ohio

1891. FARFALLE with BACON and ENDIVES

yields 4-6 servings


1 quart chicken stock or low-sodium broth
1 pound farfalle
1 tablespoon extra-virgin olive oil
1/2 pound thickly sliced bacon, cut crosswise into 1-inch pieces
4 medium Belgian endives, cored and sliced crosswise 1 inch thick
3 large garlic cloves, thinly sliced
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmesan cheese
salt and freshly ground pepper

In a medium saucepan, boil the chicken stock over high heat until reduced to 1 cup, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the farfalle until it is al dente.

In a large, deep skillet, heat the olive oil. Add the bacon and cook over moderately low heat until slightly crisp, about 7 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat. Add the endives and garlic to the skillet and cook over moderately high heat, tossing, until the endives are just wilted but still crisp, about 4 minutes.

Drain the farfalle and add it to the skillet. Add the reduced chicken stock, parsley, lemon zest and bacon and toss well. Remove from the heat. Stir in the Parmesan and season the pasta with salt and pepper. Transfer to a large bowl and serve at once.


bacon recipe courtesy of: Marcia Kiesel, "Captain Bacon," Food & Wine, May 2003

1890. BIBB and RADISH SALAD with BACON DRESSING

yields 4 to 6 servings


6 ounces slab bacon, trimmed and cut into thin, bite-size pieces 1/2 cup water
2 shallots, peeled
Kosher salt
3 tablespoons red wine vinegar
8 radishes, tops trimmed down to 1/2-inch, thoroughly washed and dried
1 tablespoon Dijon mustard
3 heads Bibb lettuce, removed, cut in 1/2, washed and dried

In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.


bacon recipe courtesy of: Alex Guarnaschelli, "Lunch with Friends," Alex's Day Off, The Food Network

1889. BACON, ONION and SWEET PEA RISOTTO

serves 3-4


1 cup Arborio Rice
4 cups chicken stock
1/2 onion, chopped (red or yellow)
4 slices bacon, cut into 1-inch pieces
1/2 cup white wine
1/2 cup frozen peas
1/2 cup parmesan + more for garnish

Get out two saucepans - one to heat your chicken stock and one for everything else. Add stock to one saucepan and heat on medium-high. Heat the "everything else" saucepan on medium and add bacon and saute. Cook bacon to desired consistency and just when it is about ready add your onion. Saute onion until translucent. About 4 minutes.

Add white wine and scrape all the brown, delicious bits off the bottom of the pan. Then add rice and mix with bacon, onion and wine mixture.

Cook for 2-3 minutes. Add one ladle of stock to the rice mixture. Once that liquid has cooked down, add another ladle, and do this until you have used all of your stock and your rice is cooked through. Turn off the heat and add frozen peas and parmesan (stir together) - the heat from the risotto will cook the peas so they are perfectly green. Sprinkle with more parmesan and enjoy!!


bacon recipe courtesy of: Lindsay, The Cottage Home, January 5, 2010

1888. SMOKED HADDOCK with BLACK PUDDING and BACON

2 undyed smoked haddock fillets (175-200 g/6-7 oz each), skinned
2 thin slices of black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
extra virgin olive oil, for drizzling

Preheat the oven to 200 degrees C/450 degrees F/Gas 8. Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel. Top with the black pudding then wrap in the bacon. Place on a lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted). Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked. Serve hot with the pan juices poured over.


bacon recipe courtesy of: Sue Lawrence, The Times Online, UK, January 25, 2008

1887. VEAL AND MUSHROOM MEATLOAF with BACON

yields 8-10 servings


4 tablespoons unsalted butter
1/2 pound white mushrooms, cut into 1/2-inch dice
Salt and freshly ground pepper
1 medium onion, minced
1 medium green bell pepper, minced
1/2 pound lean thick-cut bacon, trimmed of fat and coarsely chopped plus 4 thick-cut slices, halved crosswise
2 1/2 pounds ground veal (not too lean)
1 cup oyster crackers, crumbled
1/4 cup ketchup
1/4 cup drained prepared horseradish
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 cup sour cream

Preheat the oven to 350°F. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper, and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper, and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.

Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg, and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meatloaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meatloaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.

Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°F. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.

Preheat the broiler. Broil the meatloaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.

Meanwhile, in a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices. Bring the sauce to a simmer, whisking constantly, until thickened. Add the sour cream and cook, stirring, until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meatloaf and serve with the sour cream sauce.


bacon recipe courtesy of: Marcia Kiesel, Food & Wine

1886. SAUSAGE and BACON ROLLS with TOMATO RICE

serves four

8 oz. long-grain rice
1 pint beef stock
2 teaspoons tomato puree
1 small onion, peeled and chopped
1/2 teaspoon salt
8 sausages
8 rashers bacon
1/2 pint tomato sauce

Wash the rice several times and drain. Mix the beef stock, tomato puree and onion with the salt and bring to the boil. Pour over the rice and fork through to stop grains sticking together. Cover and simmer until all liquid is absorbed, about 15 minutes. Turn the grill on high and brown the sausages on each side for 3 minutes. Allow to cool slightly and then wrap bacon rashers around the sausages. Grill for a further 5 minutes under a medium heat. Alternatively bake in the oven at 180°C (350°F) Gas 4 in the tomato sauce for 15 minutes after browning under the grill. Arrange the sausage and bacon rolls on the tomato rice and pour the sauce on top.


bacon recipe courtesy of: Cook it Simply

1885. FRENCH BACON, HAM and PRUNE PIE

makes 4 servings


10 pitted prunes
2 teaspoons active dry yeast
¼ cup warm water
1½ cups minced ventrèche bacon or lean salt pork with rind removed
1 cup minced cooked ham
2 medium onions, minced
½ cup minced Swiss chard or spinach leaves
1½ teaspoons chopped fresh chervil, or ½ teaspoon dried
1½ teaspoons chopped fresh tarragon, or ½ teaspoon dried
2/3 cup all-purpose flour
1 cup milk
4 large eggs, beaten
salt and freshly ground black pepper to taste
3 tablespoons butter

Place the prunes in a saucepan with enough water to cover, bring to a boil, reduce the heat to low, and simmer gently 30 minutes. Remove from the heat, cover, let stand for 15 minutes, and drain. In a small bowl, combine the yeast and water, stir, and let proof for 10 minutes. Preheat the oven to 350°F. In a large bowl, combine the bacon, ham, onion, Swiss chard, chervil, tarragon, and flour and stir well. Whisk in the milk and eggs, add the prunes, yeast mixture, and salt and pepper, and stir well. Rub the sides and bottom of a large, deep ovenproof skillet with the butter, heat the skillet over moderately high heat about 2 minutes, pour in the batter, and cook for 1 minute. Transfer the skillet to the oven and bake the pie till golden brown, about 40 minutes. To serve, loosen the pie with a spatula, transfer to a heated platter, and cut into 4 wedges. (The pie is also good served at room temperature.)


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

1884. BACON and SQUASH-FILLED CREPES with SALSA VERDE and BABY GREENS SALAD

makes eight servings


Crepes
1/4 cup (1/2 stick) unsalted butter
3 large eggs
1 cup (or more) whole milk, divided
3/4 cup water
1 teaspoon salt
2 cups all purpose flour
melted butter (for cooking crepes)

Filling
8 ounces bacon, diced
6 cups 1/2-inch cubes peeled seeded butternut squash (from 4-pound squash)
2 cups chopped onions
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 cup crème fraîche
1 tablespoon fresh lemon juice

Salsa verde
1 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh tarragon
6 tablespoons chopped shallots
2/3 cup extra-virgin olive oil

Salad
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
flaked sea salt (such as Maldon)
1 5-ounce container mixed baby greens


Crepes: Cook 1/4 cup butter in small skillet over medium heat until butter browns, stirring occasionally, about 4 minutes; cool slightly. Blend eggs, 1 cup milk, 3/4 cup water, and salt in blender. With machine running, add flour 1/2 cup at a time, blending until smooth after each addition and stopping to scrape down sides of blender as needed. Blend in browned butter. Blend in more milk by tablespoonfuls to thin to consistency of thick cream if necessary. Let batter rest at least 30 minutes and up to 1 hour. Reblend 5 seconds before using.

Heat 10-inch-diameter nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Add scant 1/4 cup batter, shaking and rotating skillet so batter covers bottom. Cook until crepe is brown on bottom, 30 to 40 seconds. Run heatproof rubber spatula around edge and turn crepe over. Cook until brown in spots on bottom, 30 to 40 seconds. Turn crepe out onto paper towel. Repeat with remaining batter to make 16 crepes, brushing pan with butter each time and stacking crepes between paper towels. DO AHEAD Can be made 1 day ahead. Wrap crepe stack in foil and refrigerate.

Filling: Preheat oven to 350°F. Cook bacon in large deep ovenproof skillet (or pot) over medium-high heat until light brown. Add squash, onions, and herbs to skillet; toss to coat evenly. Place in oven and bake until squash is tender and onions are beginning to brown, stirring occasionally, about 1 hour. Mix crème fraîche and lemon juice into filling. Season with salt and pepper.

Brush 15x10x2-inch glass baking dish with butter. Arrange 1 crepe, brown spots up, on work surface. Spoon 1/4 cup filling in strip down center. Fold sides over; place filled crepe, seam side down, in prepared dish. Repeat with remaining crepes and filling. Cover dish with foil. DO AHEAD Can be made 1 day ahead; chill.

Salsa verde: Combine chopped herbs and shallots in processor. With machine running, pour oil through feed tube and blend until coarse sauce forms. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and let stand at room temperature. Whisk to blend before using.

Position rack in center of oven and preheat to 350°F. Bake crepes covered until heated through, about 20 minutes.

Salad: Whisk olive oil and lemon juice in large bowl to blend. Season dressing with salt flakes and pepper. Add greens and toss to coat.

Place 2 crepes on each plate. Drizzle crepes with salsa verde. Serve salad alongside crepes.


bacon recipe courtesy of: Bon Appetit, January 2009 | Simpatica Dining Hall, 828 Southeast Ash Street, Portland, Oregon, (503) 235-1600

1883. PEPPER JACK-BACON MASHERS

yields 10 servings (1/2 cup each)


2 1/2 cups milk
1 1/4 cups water
1/4 cup margarine or butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 cup shredded pepper jack cheese (4 oz)
1/2 cup crumbled cooked bacon
2 tablespoons chopped fresh parsley, if desired
1 tablespoon crumbled cooked bacon, if desired

In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.


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

1882. BACON FUDGE

8 strips of crispy bacon
18 ounces semi-sweet chocolate chips
one 14 ounce can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts
1 and 1/2 teaspoons of vanilla extract

Cook the bacon. Once the bacon is cooked, please cool the strips in the fridge for about an hour.Make sure you remove as much of the grease as possible from the strips.

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread a thin layer of fudge into an 8 or 9 inch square pan lined with wax paper. Layer four pieces of bacon. Spread another layer of fudge. Layer four more pieces of bacon the opposite way. Chill 2 hours until or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.


bacon recipe courtesy of: Laurie Ruettimann, Punk Rock Human Resources, June 22, 2009

1881. ROOT BEER BAKED BEANS with BACON

makes eight servings


4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.


bacon recipe courtesy of: Rick Rodgers, Bon Appétit, July 2010

1880. BACON SCRAPPLE

makes 4 to 6 servings


½ pound maple-cured bacon slices
1 cup yellow cornmeal
4 cups cold water
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 bay leaf, crumbled

In a large skillet, fry the bacon till crisp, drain on paper towels, and chop into small pieces. Reserve the bacon fat.

In a small bowl, stir the cornmeal into 1 cup of the cold water. In a heavy saucepan, bring the remaining 3 cups of water to a boil and add the salt, pepper, and bay leaf. Stir in the cornmeal and 4 tablespoons of the reserved bacon fat, reduce the heat to moderate, and cook, stirring often, till the mixture is thickened, about 20 minutes. Remove pan from the heat and stir in the bacon pieces.

Grease an 8½-by-4½-by-2½-inch loaf pan and scrape the scrapple into the pan. Let cool, cover with plastic wrap, and chill till set and firm, at least 4 hours.

Cut the loaf into ½-inch slices. In a skillet, heat a little of the bacon fat over moderate heat and fry each slice of scrapple till browned and crisp around the edges, about 5 minutes on each side. 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

1879. QUINOA PILAF with SWEET POTATOES, KALE and BACON

serves four


2 to 4 slices of bacon, diced
1/4 large onion, cut in half and sliced thin
1 cup quinoa
1 1/2 cup water
1 teaspoon salt, divided
1 medium sweet potato (about 10 ounces), cut into 1/4-inch cubes
1 small bunch kale (about 8 ounces), chopped coarsely
2 tablespoons olive oil
4 scallions, green parts only, sliced thin, for garnish

Preheat the oven to 475°F. In a medium saucepan with a tight fitting lid, cook the bacon over medium heat until the bacon is crisp and the fat is rendered, about 10 minutes. Reserve the bacon bits. Drop the onions into the hot bacon fat and sauté, stirring occasionally, until the onions soften, about 5 minutes. Add the quinoa and toss until coated with the fat and the grains are slightly toasted, about 2 minutes more. Add the water and 1/2 teaspoon of the salt, bring to a boil, stir once, cover, reduce to low and let cook undisturbed until the water is absorbed and the quinoa is tender, about 15 minutes. While the quinoa is cooking, toss the sweet potatoes and kale with the olive oil and salt and spread in a single layer on a baking sheet. Bake until the potatoes and kale begin to brown in places and the potatoes are tender, about 15 minutes. When the quinoa is cooked, stir in the potatoes, kale, and bacon. Top with fresh scallion slices and reserved bacon bits.


bacon recipe courtesy of: Joy Manning, Serious Eats: A Food Blog and Community, December 1, 2009

1878. BACON FRIED RAMEN

4 strips of bacon
2 packages ramen (no specific flavor)
salt
pepper
red pepper flakes
soy sauce
1 large egg

Requires the following implements: spatula/turner, non-stick pan, medium-sized pot, Large bowl filled with water and ice, strainer or colander

Before beginning the recipe, fill large bowl with cold water. Toss a lot of ice into the bowl. We want the water to cool quickly.

Begin by cutting the strips of bacon into 1/4 inch pieces. Place bacon into non-stick pan and let cook on medium-low heat. We want to let it cook slowly while we wait for the water to boil. Fill a decent-sized pot with water until it’s about 2/3 full. Let it get to a boil. While water is boiling, add pepper to bacon if desired. As the water begins to boil, open the packs of ramen and throw the spice packets into a drawer for later use. Toss the ramen in the boiling water. Let cook for about 3 minutes. You’ll notice the ramen is finished cooking when it gets golden-yellow and the noodles separate. Remove the ice from the bowl of water and ice. Grab the colander and quickly drain the noodles. Immediately after all the water is drained, pour the noodles into the bowl of cold water. Stir the noodles with your hands until they are cold. By now the bacon should be finished cooking. Keep the grease in the pan. It’s going to coat the noodles. Drain the noodles with the strainer from earlier. Once drained, move the noodles to the pan with the bacon. Turn the stove up to medium-high heat. Season noodles and bacon with pepper and salt if desired. Stir and turn regularly. After cooking for a minute or two, pour soy sauce into pan. Continue stirring, mixing everything together. Spice with red pepper flakes. After a couple more minutes on the stove, add more soy sauce if needed. 9. Move noodles to one half of the pan. Take 1 egg and crack it over the side of the pan, and let it fall into the empty half of the pan. Mix egg in pan and let it cook for a minute or two. Cut up the egg and stir in with the rest of the pan’s contents. Continue cooking and turning for 3 or 4 more minutes. Empty into bowl and enjoy.


bacon recipe courtesy of: Kevin, Suffolk, Virginia, for The Official Ramen Homepage, Matthew L Fischer, 1012 Deer Creek Lane, Fort Collins, Colorado

1877. COCONUT-BACON BARS with POPLAR-WHIPPED MASCARPONE

makes half a sheet pan


1 pound applewood-smoked bacon, diced in quarter-inch pieces
2 2/3 cups graham cracker crumbs
5 ounces unsalted butter, melted
1 cup oats
3 ounces dark brown sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
13 ounces bittersweet chocolate, chopped
2 cups coconut flakes, toasted
1 1/2 cups hazelnuts, toasted and crushed
20 ounces sweetened condensed milk
8 ounces mascarpone cheese
2 ounces poplar syrup

Preheat oven to 350 degrees. On a 13-by-18-inch half sheet pan, bake the bacon until crisp. Remove bacon from pan and drain grease, keeping a thin layer of drippings in the pan. Reserve the remainder for other use. In a mixing bowl, combine graham cracker crumbs, butter, oats, brown sugar, vanilla and salt until mixture hangs together. Press mixture onto sheet pan. Top with bacon, chocolate, coconut and hazelnuts; drizzle with sweetened condensed milk. Bake at 350 degrees for 25 to 30 minutes. Cool for 20 minutes and cut into bars. Whip together the mascarpone and poplar syrup. Serve bars warm, garnished with whipped mascarpone and additional chopped hazelnuts.


bacon recipe courtesy of: Chris Eley, Goose The Market, 2503 North Delaware Street, Indianapolis, Indiana 46205 | Cheryl Lee, Examiner.com, Spokane

1876. BONE MARROW SFORMATINO, SMOKED BACON and ONIONS

yields six servings


Bone Marrow Sformatino:
5 ounces cream
1½ ounces crème fraîche
2 eggs
2 ounces rendered marrow fat
salt
nonstick spray

Caramelized Cipollini Onions:
18 peeled cipollini onions
vegetable oil

Onion Purée:
1 sweet onion, quartered
1 tablespoon Arborio rice

To Assemble and Serve:
6 strips cooked bacon
5 ounces reduced, hot beef jus
watercress leaves
olive oil
grated horseradish
sea salt

For the Bone Marrow Sformatino: Preheat the oven to 325ºF. Warm the cream and crème fraîche in a small pot over medium heat. Crack the eggs into a separate container and transfer to a Vita-Prep. Blending the eggs slowly, pour the warmed cream and crème fraîche mixture into the Vita-Prep with the machine running until combined. Blend in the melted marrow fat next, and season with the salt before switching off the Vita-Prep. Coat 2-ounce ceramic or foil baking cups with the non-stick spray, then fill with the cream and egg mixture. Bake the cups set in a covered water bath in the oven until just set, about 20 minutes.

For the Caramelized Cipollini Onions: Pan-roast the cipollini onions in a little oil until tender and caramelized, then set aside.

For the Onion Purée: In a covered pan, steam the sweet onion and rice with a few tablespoons of water over low heat. When the mixture is completely soft and the rice is well-cooked, remove from the heat. Purée the rice mixture in a Vita-Prep with the butter, olive oil, and salt.

To Assemble and Serve: Warm the serving plates and spoon a dollop of the onion purée onto each plate. Remove the marrow sformatini from the molds and place one on each plate. Distribute the caramelized onions evenly among the six plates. Do the same with the cooked bacon pieces. Drizzle each plate with the beef jus. Dress the watercress leaves with olive oil and salt and scatter over the top of the jus. Grate the fresh horseradish over each plate with a microplane and finish with a sprinkling of sea salt.


bacon recipe courtesy of: Chef Matthew Accarrino, SPQR, 1911 Fillmore Street, San Francisco, CA 94115, (415) 771-7779

1875. DEEP-FRIED STRING BEANS and BACON ROLLS

20 string beans
10 pieces bacon
1 egg white
1 tablespoon corn starch
1 cup dried bread crumbs

Remove stems from the string beans. Scald in hot water, then cool under cold running water, pat dry. Cut each piece of bacon in half. Mix egg white with cornstarch. Brush bacon with egg white cornstarch. Roll with 1 string bean. Brush the rolled string bean again with egg white cornstarch. Coat with the crumbs. Heat 2 cups oil in a wok to deep-fry the rolled string bean over medium heat until golden brown for serving.


bacon recipe courtesy of: Asian Online Recipes

1874. CHICORY, BACON, PEAR and PINE NUT SALAD

serves four


10 rindless unsmoked streaky bacon rashers
150 ml smooth fresh orange juice
sea salt
3 tablespoons avocado oil
4 small heads of chicory ideally mixed red and white
1 ripe firm pear
30 grams pine nuts toasted

Heat the grill, lay the bacon rashers out on a grill pan and cook on both sides until golden and crisp. Leave to cool, then crumble or break into pieces.

At the same time, bring the orange juice to the boil in a small pan and simmer to reduce to 2-3 tbsp of liquid. Whisk this with a little salt in a bowl and then add the oil and set aside to cool.

Trim the chicory, separate the leaves and place in a salad bowl. Peel, core and quarter the pear and slice it lengthways. Mix into the chicory and half the bacon. Scatter over the pine nuts and remaining bacon and drizzle over the dressing.


bacon recipe courtesy of: Annie Bell, The Daily Mail Online, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT, September 26, 2009

1873. MUSHROOM SALAD with BACON RASPBERRY VINAIGRETTE

3 to 4 cups lettuce or spinach
2 or more eggs, hardboiled
1/2 cup thin-sliced red onions, divided
1 cup sliced, fresh white mushrooms
1/4 cup sunflower kernels
1 cup fresh ripe raspberries, divided
5 to 6 slices bacon
2 tablespoons sugar
1 teaspoon salt
1 teaspoon garlic powder (or equivalent minced garlic)
3 tablespoons salad oil
2 tablespoons vinegar (cider or red wine)

First things first, boil some eggs. At least 2. Start with about 3 or 4 cups of any leaf vegetable–lettuce, baby spinach, arugula, whatever.Next, make about 1/2 cup of VERY thin slices of onion (red or otherwise). Divide the sliced onion into halves and toss 1/2 of the onions into the salad mix.

Next,add about 1 cup sliced, fresh white mushrooms to the salad. Throw in 1/4 cup sunflower kernels (or nuts) and about 1/2 cup fresh (washed!) raspberries. If they’re not in season or on sale, you can always swap out this ingredient with something else–fresh strawberries, even canned mandarin oranges work nicely and make a fine salad/vinaigrette substitution on the cheaps. Heat a medium-sized skillet and place 5-6 strips bacon in the bottom. Fry until crisp; remove bacon from pan, leaving the grease. Move skillet to a cooled surface. When eggs are ready (after boiling 15-20 minutes), place them in ice water to cool so they will separate from their shells more easily.

Meanwhile, take another 1/2 cup of ripe raspberries (or whatever fruit you’re using) and mash with a wooden spoon until juiced. Sprinkle mashed fruit with 1 tablespoon sugar, 1 teaspoon garlic powder (or equivalent minced garlic) and 1 teaspoon salt; mix well. Stir in 3 tablespoons salad oil (the type of olive oil that’s been cut with soybean oil is a REAL money saver) and 2 tablespoons red wine- or cider vinegar.Dump vinegar mixture into liquid bacon grease and stir well. Add the other half of the sliced onions to the vinaigrette; mash into mixture with wooden spoon. Allow vinaigrette to sit for a minute or two while you slice the boiled eggs and add them to the salad. (Throw crumbled bacon on the top, too, if you like.) Strain the dressing mixture with a spoon and drizzle liquid over salad. Serve immediately.


bacon recipe courtesy of: Gracie, The Red Kitchen Project, March 26, 2010

1872. BALSAMIC ONION RELISH over BACON-WRAPPED FILET MIGNON

makes 8 servings


8 bacon wrapped filet mignon
1/2 teaspoon black peppercorn
1 teaspoon salt

Onion Relish
4 onions, medium, sliced thin
1 cup balsamic vinegar
1/2 cup sugar
1/2 cup vegetable oil
4 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper

In large pan, add onions, salt, and pepper and heat, stirring occasionally for 15 minutes. The onions should be very soft. Reduce heat to low and add sugar. Mix thoroughly and cook for 5 to 10 minutes. Stir in balsamic vinegar. Cook for 30 minutes or until relish becomes dark and has a syrup consistency.

Pre-heat grill to medium high heat. Generously baste each bacon wrapped Filet with vegetable oil & lightly coat with black peppercorn. Place on grill and sear each side for approximately 3 minutes. Remove the Filets from the grill and serve topped with onions.


bacon recipe courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130, May 29, 2007

1871. BACON, LETTUCE and PLUM SANDWICHES

yields two servings


1 garlic clove, minced
1 pinch kosher salt
2 tablespoons mayonnaise
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, chopped
Lemon juice, to taste
4 slices white bread
6 small or 3 large plums, pitted and sliced
6 bacon slices, cooked
Lettuce leaves

On cutting board using the flat of a knife, or with a mortar and pestle, mash together garlic with salt until a paste forms. In a small bowl, mix garlic paste with mayonnaise. Stir in the basil, thyme, sage and lemon juice.

Toast bread, then spread all 4 slices with herb mayonnaise. Sprinkle plums with lemon juice, to taste, and divide between 2 slices of bread. Cover plums with bacon, breaking bacon slices in half if necessary. Top with lettuce leaves and remaining bread. Cut in half and serve immediately.


bacon recipe courtesy of: Melissa Clark, The New York Times (Dining & Wine section), August 14, 2009

1870. PAN-FRIED MONKFISH wrapped in SPEC BACON

serves two


1 (or 400 grams) monkfish tail
10 grams sesame seeds, toasted
4 slices spec bacon
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 tablespoons plum chutney
seasoning
4 cocktail sticks
4 oz. (or 100 grams) mixed salad leaves
1 ball buffalo mozzarella in milk

Drain off the mozzarella milk and then cut the cheese into 4 pieces. Take cheese and then wrap the each piece of cheese in the spec and then secure it with cocktail stick. Take monk fish, trim it and the cut it into thick pieces. Then wrap up the fish pieces in the same way as the mozzarella. Take a non stick pan, heat the little olive oil in it until it gets hot. Place the wrapped mozzarella and monk fish in the pan and then season it. Take a bowl, place the salad in it with balsamic vinegar and olive oil and some seasoning and then mix it. Now put the salad in two plates in high piles. Take out the mozzarella from the pan, when the spec is nice and crisp and the fish gets cooked. Put the mozzarella and monk fish on the top of the salad and then sprinkle the toasted seeds and pour over the remaining juices from the pan. Add chutney on the sides of the salad on both plates and then serve it.


bacon recipe courtesy of: Fish Recipes

1869. ROAST COLLAR of BACON with BLACKENED CRACKLING and CUMBERLAND SAUCE

serves eight



2.25kg/4lb 15¼oz collar of bacon
1 tablespoon molasses or black treacle
salt flakes

For the Cumberland sauce
1 medium lemon
1 medium orange
4 heaped tablespoons good-quality redcurrant jelly
4 tablespoons port
1 heaped teaspoon mustard powder
1 heaped teaspoon ground ginger
braised red cabbage, to serve

Preheat the oven to 240C/460F/Gas 9.

First of all, using a very sharp pointed knife, score the skin of the bacon in a criss-cross pattern, making little 1cm/½in diamonds (insert the tip of the knife only, hold the skin taut with one hand and drag the tip of the knife down in long movements).

To cook the bacon, warm the molasses or black treacle slightly (if it's very cold) then use a pastry brush to lightly coat all the little diamonds. Next, sprinkle the skin with salt flakes, pressing them well in, then place the joint in a roasting tin skin-side up (if it won't stand straight, use a couple of wodges of foil to prop it up).

Place the roasting tin in the oven and after 25 minutes turn the heat down to 180C/350F/Gas 4, and continue to cook for a further 1¾-2 hours. It should feel tender all the way through when tested with a skewer. Leave it to rest for at least 30 minutes after coming out of the oven.

For the Cumberland sauce, first, thinly pare off the zest of both the lemon and the orange using a potato peeler, then cut into very small strips 1cm/½in long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness and drain well.

Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together with a mini whisk over a low heat for 5 or 10 minutes.

In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the zests. Whisk well and the sauce is ready to use.

Serve with braised red cabbage and Cumberland Sauce, which is always served at room temperature. (Cumberland Sauce keeps well in a screw-top jar in the fridge for up to two weeks.)


bacon recipe courtesy of: Delia Smith, Delia's Classic Christmas, BBC-Food

1868. SMOKED TROUT FISHCAKES with TREACLE-CURED BACON

serves four


For the fishcakes
1 large smoked trout
100 grams mashed potato
100 grams plain flour
1 egg
10 grams breadcrumbs
vegetable oil, for deep-frying

For the roasted beetroot
8 baby beetroot
1 sprig thyme
1 dash of olive oil

For the dressing
1 egg yolk
2 tablespoons grain mustard
1 dash of cider vinegar
1 pinch white sugar
1 dash of vegetable oil

To serve
8 rashers treacle cured bacon, griddled
200 grams rocket

For the beetroot: roast in foil with thyme and olive oil for 20-25 minutes until soft. Leave to cool then peel.

For the dressing: whisk all of the ingredients together.

For the fishcakes: flake the fish into a bowl, then mix with just enough warm mashed potato to bind. Roll into balls the size of a large hazelnut. Coat the balls in the flour, egg and bread crumbs. Just before needed, heat the oil in a deep fat fryer to 180C then deep fry the fishcakes for 2-3 minutes until golden brown. Drain on kitchen paper.

Serve the fishcakes with the roasted beetroot, bacon and the rocket drizzled with the dressing.


bacon recipe courtesy of: Paul Merrett, Market Kitchen, UKTV-Food

1867. BACON and BRIE TURNOVERS

serves four


8 rashers of bacon
200 grams brie
425 grams pack of ready roll puff pastry
1 egg beaten
1 jar of onion chutney

Preheat oven to 230°C. Cut ready rolled pastry into 5"x 5" thick squares. Allow to rest. Cook the bacon under the grill (don't crisp). Allow to cool. Cut brie into 4 portions. Sandwich each portion between 2 pieces of bacon using only the eye of the bacon not the fat. Place the bacon and brie onto one half of the pastry square. Brush the edges of the pastry with the beaten egg and fold over, pressing the edges to seal it. Place onto a baking tray, brush with remaining egg and bake for 20 mins until golden brown. Serve with salad and chips.


bacon recipe courtesy of: goodtoknow: Expert Advice for Women, IPC Magazines, Blue Fin Building, 110 Southwark Street, London, SE1 0SU

1866. WARM NAPA CABBAGE, BACON, BLUE CHEESE and APPLE SALAD

serves four


1 head Napa cabbage
1 head radicchio
5 thick slices apple wood smoked bacon, chopped fine
1 green apple, peeled
4 ounces crumbled blue or green veined cheese
2 tablespoons neutral oil

for Mustard Sauce
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
cold water to thin
salt and pepper to taste

Cut off bottom of head of cabbage. Pull cabbage leaves apart, wash in cold water and dry. Cut out most of hard stem leaving some for body. Stack leaves and crosscut julienne into 0.25 inch wide slices.

Save four nice outside leaves from radicchio. Wash, dry, and set aside at room temp. Repeat procedure used on the cabbage with the radicchio except crosscut julienne into eighth-inch wide slices.

On medium to high heat, cook oil and bacon pieces in large skillet or sauté pan.

Whisk together ingredients for mustard sauce in a cold bowl.

When bacon is cooked tender, push it to the top of the pan. Back tilt pan letting fat evenly coat-then pool in lower half of pan. Make sure pan is on medium-high heat. Place cabbage into fat then toss once. Add crumbled cheese, radicchio, black pepper to taste, and mustard sauce to taste (2 ounces is plenty).

Toss until everything is coated and cook for about 2 minutes until warmed through but still crisp (must not be too wilted!). One final toss.

Set out radicchio leaves on four plates. Drizzle mustard dressing around plate. Fill radicchio leaves with warm cabbage salad.

Grate some fresh apple over the top using large hole on box grater. Garnish with herb of choice. I like a touch of finely julienned sage.


bacon recipe courtesy of: Chef David Du Bois, Franklin Cafe, 278 Shawmut Avenue, Boston, Massachusetts 02118, 617-350-0010

1865. KIMCHI BACON DEVILED EGGS

2 eggs
1 tablespoon chopped napa cabbage kimchi
1 bacon rasher fried until crisp and chopped up
2 mint leaves, roughly chopped
1 tablespoon mayonnaise

Hard boil the eggs using your favorite method. I put eggs straight from the fridge into a pot with tap water and bring it to a gentle boil. I start timing when the water starts bubbling: hard boiled eggs usually take about 9-10 minutes.

When your eggs are done, take the pot, put it under the tap and turn on the cold water and let it run until the eggs are cool to the touch.

Gently peel your eggs and let them cool.

Slice eggs in half and pop the yolks into a bowl. Set the whites aside until you are ready to fill them.

Using a fork, break up the yolks until it is in tiny crumbs. Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise.

Scoop the filling into the waiting egg white halves and garnish with the reserved bacon, kimchi and mint.

Enjoy!


bacon recipe courtesy of: Momofuku at home, March 30, 2010

1864. PROSCIUTTO CONSOMME with SHRIMP and BACON-POACHED EGGS

serves four


1/2 pound imported prosciutto, thinly sliced
1 dried bay leaf
5 black peppercorns
4 large eggs, preferably pullet eggs
1 tablespoon rendered bacon fat
coarse salt
8 ounces small shrimp, preferably Maine, peeled and deveined
1/4 cup thinly sliced scallions, green parts only

Preheat oven to 200 degrees. Place prosciutto slices in a single layer on a rimmed baking sheet and transfer to oven. Let prosciutto cook until crisp, about 1 hour. At this point, prosciutto can be used immediately or stored in an airtight container at room temperature for up to 3 weeks. Increase oven temperature to 300 degrees. Fill a large pot with 9 1/2 cups water; bring to a simmer over medium heat. Add dried prosciutto slices, bay leaf, and peppercorns; let simmer for 1 hour. Strain liquid through a coffee filter into a large saucepan; discard solids. Keep consomme hot over medium heat. In a large pot, bring 8 cups of water to a boil. Line a small ramekin with plastic wrap; brush with bacon fat. Crack an egg into prepared ramekin. Pull the four corners of the plastic wrap toward the center and hold them together. Starting just above the egg, pinch plastic wrap together and begin to twist plastic wrap into a rope; tie into a knot just above the egg. Repeat process with remaining eggs. Drop eggs, in the plastic wrap, into the boiling water; cook for 5 minutes. Cut plastic wrap just below the knots and release eggs into four individual ovenproof serving bowls; season with salt. Divide shrimp evenly between serving bowls. Transfer to oven to heat shrimp, 3 to 4 minutes. Remove bowls from oven and add 1 cup hot consomme to each bowl; garnish with scallions and serve immediately.


bacon recipe courtesy of: The Martha Stewart Show, January 2010

1863. TYROLEAN BACON-DUMPLING SOUP

serves eight


1 1⁄2 cups warm milk
6 tablespoons chopped flat-leaf parsley
3 eggs
1 cup finely chopped speck (Tyrolean bacon, about 5 oz.)
3 stale white bread rolls (about 1⁄2 lb.), cut into 1⁄4" cubes
3 tablespoons butter
1 medium yellow onion, finely chopped
1⁄2 cup flour
salt
8 cups beef broth

Whisk together milk, 2 tbsp. of the parsley, and eggs in a large bowl. Add speck and bread; toss to combine. Let moisten for 30 minutes.

Heat butter in a skillet over medium heat. Add onions; cook until softened, 8–10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.

Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.

Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls. Ladle broth into bowls and garnish generously with remaining parsley.


bacon recipe courtesy of: Saveur, Issue #96

1862. ONE-PAN BRAISED KALE with BACON and NEW POTATOES

makes four servings


2 bunches black or green kale (to end up with about 6 cups of cooked and chopped kale)
16 small new potatoes, or 4 medium regular firm boiling potatoes
3 garlic cloves, peeled
225 grams / 8 oz piece of bacon, cut into cubes
3/4 cup dried cranberries
1 tablespoon soy sauce
1 teaspoon sea salt or to taste
black pepper

Bring a pot of water to a boil. Wash the kale, and rip off the leaves. If you have very long leaves you may want to cut them in half or thirds so they fit in the pot. Put the kale in the boiling water and cook for 4-5 minutes. Drain, and refresh under cold running water. Take bunches of the cooked kale and squeeze out as much water out of them as you can. Chop up finely.

In the meantime, scrub the new potatoes and cut them into half. If you’re using regular potatoes, peel and cut into chunks.

Put the bacon cubes in a large frying pan, and fry them over medium heat until they are crispy-brown on the outside. Take the bacon out, wipe out most of the bacon fat with a paper towel if there’s a lot there, and add the garlic and potatoes. Saute for 5-6 minutes over high heat, until the potatoes are lightly browned. Add 2 cups of water to the pan, and put a lid on. Lower the heat to medium and cook for 10 minutes until the potatoes are tender. Add the chopped kale, and stir and season with salt, pepper and soy sauce. Add the cranberries, and put the lid back on. Let it cook over medium-low heat for another 10 minutes. The garlic cloves should be soft enough to just mash up at this point; do so and stir it into the kale.

Serve hot or cold.


bacon recipe courtesy of: Makiko Itoh, Just Bento

1861. BACON, BRUSSEL SPROUTS and TALEGGIO RISOTTO

serves one


24 oz. vegetable stock
4 oz. risotto rice
2 tablespoons olive oil
1 tablespoon onion
1 oz. white wine
1.5 oz. taleggio cheese, cubed
5 oz. Brussel Sprouts, blanched and quartered
3 oz. bacon, diced
4 tablespoons butter
to taste salt and pepper

Blanch Brussel sprouts in in water till fork tender and cool. Heat butter in pan until browns, turn pan off. Meanwhile quarter Brussel sprouts. When butter is browned place 1 oz of Brussel sprouts in pan and let set. In a two quart sauce pan sweat onion in olive oil with a pinch of salt. Place risotto rice in sauce pan and deglaze with white wine and cook till little liquid left. Add 6 oz of vegetable stock into sauce pan until a little liquid is left then add 6 more oz, until all gone. With little liquid left with the cooked rice place Brussel sprouts, taleggio, bacon, salt, and pepper into the pot and cover and let sit for 5 minutes. Mix ingredients together and place on serving dish. Place brown butter Brussel sprouts on top and drizzle brown butter around and on the risotto.


bacon recipe courtesy of: Kari, Chicago, Illinois | Ocean Mist, 10855 Ocean Mist Parkway, Castroville, California 95012

1860. BRAISED SQUASH with BACON, KALE and APPLES

serves four


1 tablespoon olive oil
2 slices of bacon, diced
1/2 small onion, diced
1 acorn squash (other winter squashes could be substituted)
4 sage leaves, chopped
salt and pepper
1/3 cup apple cider (strongbow!)
1 tablespoon apple cider vinegar
1 apple, peeled and diced
2 cups kale, stems removed and roughly chopped

Wash and peel squash. Cut in half and scoop out the seeds then chop into 1″pieces. Heat olive oil in a medium dutch oven to medium low and add bacon. Cook until crisp, stirring to cook evenly. Remove bacon and set aside. Add onions and cook for 3 minutes. Add squash, sage and a pinch of salt and pepper. Stir to coat squash in oil and onion and then add vinegar and cider. Cover and bring to a simmer. Cook for 25 minutes. Add in apple and cook for another 10, then stir in kale. Cook for 10 minutes. With a potato masher, roughly mash it (really rough, think 10 seconds). Taste and add salt as needed. Serve with bacon on top.


bacon recipe courtesy of: Katerina, Daily Unadventures in Cooking, October 9, 2009, dailyunadventures@gmail.com

1859. WARM SALAD of MUSTARD GREENS, BACON and BLACK-EYED PEAS

yields four servings


2 bacon slices, chopped
12 cups torn mustard greens, stems removed (about 12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed and drained
1/4 cup balsamic vinegar

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add greens; cook 4 minutes or until wilted. Combine greens, salt, and black pepper in a large bowl, set aside. Add oil to pan. Stir in onions, caraway seeds, garlic, and jalapeño; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to greens mixture. Sprinkle with reserved bacon.


bacon recipe courtesy of: Mariquita Farm, Watsonville, California 95077-2065

1858. GREEN ASPARAGUS wrapped in BACON with RADISH SOY SAUCE

makes four portions


6 asparagus spears
salt
6 very thin slices of mildly salted bacon
vegetable oil
160 grams grated radish
40 ml soy sauce
10 ml lemon juice
1 red and 1 yellow pepper, thinly sliced

Peel the asparagus and cut off the woody ends. Cook in boiling salted water. Then lift the asparagus out of the water with a slotted spoon, cool with ice-cold water and pat dry with a towel. Wrap the thinly sliced bacon around the asparagus, cut into 4 cm long pieces and place on the skewer. Heat the vegetable oil in a frying pan and fry the asparagus skewers on both sides over a medium flame. Mix the grated radish, soy sauce and the lemon juice in a bowl. Add the thinly sliced peppers. Serve with the kebabs as a dip.


bacon recipe courtesy of: Kikkoman Europe, Theodorstraße 293, 40472 Düsseldorf, Germany