2007. PAN-ROASTED CORN and BACON RAGOUT with FARM FRESH EGGS

yields four servings


1 cup bacon, diced
1 large red onion, chopped
3 ears corn, kernels and milk scraped from cobs (about 3 cups)
5 cloves garlic, chopped
salt and freshly ground black pepper
8 organic eggs
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped scallions

Preheat oven to 350 degrees F.

In a large Dutch oven or large cast iron pan over medium-high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Add the onion and saute, for about 3 minutes. Add the corn, garlic, season with salt and pepper, and cook for another 5 minutes. Crack the eggs into the pan and place into preheated oven for about 3 to 5 minutes until the eggs are set.

Remove the pan from the oven and sprinkle with parsley and scallions.


bacon recipe courtesy of: Emeril Lagasse, "Emeril's Farmers Market," Emeril Live, 2007

2006. BACON-WRAPPED STUFFED TURKEY BALLOTINE with GARLIC and SAFFRON MASHED POTATOES, CRAB APPLE JELLY GRAVY and ROASTED GREEN BEANS

serves 4-6


For the turkey ballotine
3lb 4 oz. large turkey breast crown (bones removed, skin left on)
12 rashers streaky bacon, skin removed and stretched thin with the edge of a knife
14 oz. minced veal shoulder
1 chicken liver, chopped
1½ oz. unsalted butter
1 tablespoon cornflour
5fl oz. milk
2 free-range egg whites, beaten
1½ oz. pistachio nuts, shells removed, halved
½ teaspoon sea salt flakes
½ teaspoon ground white pepper
1 small green pepper, seeds removed, finely chopped
pinch freshly ground nutmeg
3 fresh sage leaves, chopped
1 tablespoon olive oil

For the creamed garlic and saffron mashed potatoes
2lb 4 oz. floury potatoes, such as Maris Piper or King Edward, peeled and quartered
3fl oz. single cream
1 pinch saffron strands, crushed
2 oz. unsalted butter
3 garlic cloves, peeled, crushed
salt and freshly ground black pepper

For the crab apple jelly gravy
reserved juices from the turkey ballotine (see above)
1 tablespoon ready-made crab apple jelly
1 oz. butter

For the roasted green beans
2 tablespoons extra virgin olive oil
1 large lemon, zest only
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 lb 2oz fine green beans, topped and tailed

For the turkey ballotine: Preheat the oven to 150C/300F/Gas 2. Lay the bacon out in strips on a sheet of cling film, with the edges overlapping slightly so there are no gaps between each rasher. Slice the turkey breast crown in half horizontally (but do not slice it all the way through) and open it out like a book. Lay the turkey meat over the bacon layer, cover the top with cling film and beat with a rolling pin or meat mallet until thin. Set aside. Place the minced veal shoulder in a food processor, add the chopped chicken liver and blend until very smooth. Scrape into a bowl and set aside. Melt the butter in a pan and stir in the cornflour until well combined and there are no lumps. Gradually whisk in the milk and cook over a medium-low heat for a few minutes, or until thickened to form a roux. Set aside to cool for five minutes. Pour the milk mixture into the bowl with the minced veal and chicken livers and mix well to combine. Fold in the beaten egg whites, halved pistachio nuts, sea salt, ground white pepper, chopped green pepper, nutmeg and sage leaves. Mix well to combine. Peel away the cling film from the top of the turkey and spread the mixture in a thick line along the length of the turkey at one end. Using the cling film as a guide, fold the bacon and turkey over the stuffing and roll up tightly. Remove the cling film and then wrap the turkey roll tightly in two layers of aluminium foil. Drizzle the olive oil over the base of a roasting tin, add the wrapped turkey ballotine, cover the tin with foil and roast in the oven for 1½-2 hours.

For the creamed garlic and saffron mashed potatoes: Place the potatoes into a pan of lightly salted water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender. Heat the cream and saffron into a small pan and bring to the boil. Remove from the heat immediately and set aside to infuse. Melt the butter in a pan and add the crushed garlic. Gently fry over a low heat for 3-4 minutes (do not allow the garlic to brown). Drain the potatoes and return them to the pan over a high heat to drive off any excess moisture. Mash with a potato masher, then mix in the saffron-infused cream and garlic butter. Season, to taste, with salt and freshly ground black pepper.

When the turkey is cooked, remove the foil and pour off the juices from the roasting tin into a small pan. Preheat the grill to high. Place the ballotine under the grill for 8-10 minutes, turning regularly, until the ballotine is golden-brown all over. Set aside to rest in a warm place.

For the crab apple jelly gravy: Reduce the juices from the turkey ballotine over a high heat for 8-10 minutes, or until reduced and thickened. Stir in the crab apple jelly and butter until the sauce is smooth and glossy. Keep warm.

For the roasted beans: Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a pan and add the lemon zest. Allow to sizzle for about 30 seconds, then remove from the heat and allow to cool. Stir in the herbs and allow to infuse for 30 minutes. Place the green beans into a roasting tray and drizzle over the lemon-infused oil. Season with salt and freshly ground black pepper and toss well to coat the green beans evenly in the oil. Roast in the oven for 10-15 minutes, or until the beans are tender and starting to turn golden-brown.

To serve: Reheat the turkey ballotine in the oven briefly if needed, then carve into thick slices. Spoon the mashed potato onto the centre of the serving plates, then top with a slice or two of the turkey ballotine. Scatter the roasted green beans around the edges of the plate, then spoon the gravy over and around.


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

2005. OVEN-BAKED FRITTATA with BACON LARDON, SPINACH and FONTINA CHEESE

yields six servings


1/2 bunch spinach
4 tablespoons extra virgin olive oil
pinch red pepper flakes
squeeze lemon juice
7 eggs, beaten & seasoned with salt & black pepper
3/4 lb. slab bacon, cut into 1" cubes and rendered over low heat for 20 minutes until deeply golden brown
1 cup fontina cheese, shredded
salt and pepper to taste

Pre-heat oven to 350 degrees. In a frying pan, sauté spinach in 2 tablespoons olive oil over medium heat. Add red pepper flakes, salt, pepper and lemon juice. Sauté until spinach is wilted (about two minutes). Set aside.

In a 10" cast iron skillet, heat remaining two tablespoons olive oil over medium heat. Pour in beaten eggs and allow to sizzle for a moment. Reduce flame to low and strew in pieces of spinach and cubed bacon pieces. Allow to cook slowly for an additional five minutes, then cover entirely with shredded cheese.

Place skillet in the oven for approximately 15 minutes, or until the eggs are set. Serve from the skillet.


bacon recipe courtesy of: Marc Meyer, Five Points, Cookshop and Hundred Acres, 31 Great Jones Street, New York, New York, 10012

2004. MOFONGO (PUERTO RICAN PLANTAIN BALLS with CHICHARRON and BACON)

makes 4 servings


4 green plantains
2 cups canola or olive oil
Kosher salt to taste
6 garlic cloves
2 tablespoons extra virgin olive oil
1 pound crisp fried pork rinds, also known as chicharrón
1 slice of bacon, cooked
1 cup low-sodium chicken stock

Peel plantains and cut into one-inch slices.

In a large saucepan or deep fryer, heat oil to 350 degrees. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.

In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.

In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.

Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.


bacon recipe courtesy of: Chef Sergio Remolina, The Culinary Institute of America | Epicurious.com, October 2010

2003. PORTUGUESE CHICKEN GIZZARD STEW with BACON

serves 4-6


1 pound chicken gizzard
4 slices bacon
1 small onion, minced
4 stalks celery, minced
2 carrots, peeled and chopped
1 poblano pepper, seeded and minced
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons crushed red chili pepper (preferably piri-piri)
1-1/2 cup tomatoes, canned or fresh, chopped finely
1 quart chicken broth
12 ounces beer (nothing too dark)
1/2 cup red wine
1/4 cup white vinegar
2 teaspoons Worcestershire sauce
4-6 dry bay leaves
parsley sprigs for garnish

Chop each chicken gizzard into 4 pieces. Set aside.

In a large Dutch oven of at least 3 quarts, fry the bacon slices over medium heat until the fat has rendered out. Remove them from the pot and set aside.

In the bacon fat, saute the onion for about 8 minutes until onions start to turn golden brown. Raise heat to medium high and add celery, carrots, pepper and garlic. Saute for 2 minutes more then add oregano, thyme and red chili flakes.

Stir in tomatoes and let them brown slightly on the bottom by letting them sit for about a minute, then scrape the bottom and let them sit again. Do this about 3 or 4 times.

Stir in chicken broth, beer, wine, vinegar, Worcestershire sauce and bay leaves. Add gizzards. Let the mixture come up just to a boil. Try not to let it come up to a rolling boil or else your gizzards will toughen up. Immediately reduce heat to low and cover.

Let simmer for 2-1/2-3 hours, stirring occasionally. Check in periodically to make sure that all the gizzards are submerged and that the mixture is not boiling.

When the meat is very tender, serve the stew in individual bowls topped with crumbled bacon and parsley.


bacon recipes courtesy of: "Vrunka," Portland, Oregon | food52, editors@food52.com

2002. BACON, KALE and SWEET POTATO BREAKFAST BURRITOS

makes 5-6 burritos


3 slices of uncooked bacon, chopped
2 1/2 cups sweet potato cubes (1/2 in – 3/4 in)
1/2 red bell pepper
1/2 cup chopped onion
1 cup chopped fresh kale
4 eggs
1/4 cup chopped cilantro
1/2 cup purchased salsa or pico de gallo
1/2 cup shredded cheese
salt and pepper
5-6 soft taco size or 2-3 burrito size tortillas
sour cream and diced avocado (optional)

Cook bacon in a large skillet over medium heat for about 8-10 minutes or until crispy and most of the fat has rendered off into the pan. Remove bacon bits with a slotted spoon and set aside.

Drain all but 2-3 tablespoons of the bacon fat. (Or leave it all if you want to.) Return pan to medium heat and add the sweet potato, bell pepper, and onion. Add a couple pinches of salt and pepper over top and cook, stirring occasionally, for about 5 minutes until the onions begin to soften. Stir in the kale. Continue to cook until vegetables are tender (especially the potatoes), another 8-10 minutes or so.

Shove all ingredients to one side of the pan and add the eggs to the other side. Cook eggs until they’re no longer liquid, but still not cooked through. Stir eggs into the vegetable mixture. Return bacon bits to the pan and add cilantro and salsa. Stir and cook until everything is heated through and the eggs are cooked thoroughly. Add salt and pepper to taste. Sprinkle cheese over top and add diced avocado, if desired.

Spoon about 1/2 cup of filling into each tortilla and top with a little sour cream before rolling them up.


bacon recipe courtesy of: Natalie, Perry's Plate, California, March 10, 2010

2001. RED-LENTIL SOUP with SAGE and BACON

5 slices (4 ounces) bacon, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 medium onion, finely chopped
4 medium carrots, cut into 1/4-inch dice
6 fresh sage leaves, minced, plus more for garnish
1 1/2 cups red lentils
1 teaspoon ground cumin
5 cups homemade or low-sodium canned chicken stock

In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.

Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.

Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.

To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.


bacon recipe courtesy of: Martha Stewart, Martha Stewart Living

2000. PANCAKES with BACON and CARAMELIZED BANANA

serves four


1 cup self-raising flour
1 cup milk
1 egg beaten or two egg whites
1 tablespoon butter
250 grams bacon
4 bananas
2 tablespoons brown sugar
maple syrup

Separate egg/s (see note). Mix in wet ingredients (except egg whites). Add sifted flour gradually to wet mix, constantly stirring to reduce any lumps. Let batter sit for 5 minutes. Fold in egg whites gently until mixed and cook each pancake in a little butter until bubbles appear or underside is golden brown and then turn. Meanwhile cook bacon; drain on paper towel. Add some butter to pan, slice bananas length ways and sprinkle with brown sugar and caramalize. Serve with maple syrup.

Note: Using only egg whites make a fluffier pancake; you can either use one egg, separate and mix yolk with other wet ingredients and fold egg white at end or discard the yolks and use two egg whites.


bacon recipe courtesy of: Dave Patterson, Davebydave's Blog | food, gardening, healthy choices, free-range, Brisbane, Australia

1999. BLACK-EYED PEAS with BACON, OKRA and CORN

yields four servings


4 strips bacon, diced
1 large onion, chopped
4 cloves garlic, minced
3 cups fresh okra, trimmed and cut into 1/4-inch (.5 cm) rounds
2 cups fresh or frozen corn kernels
1 or 2 fresh chili peppers, chopped (optional)
1 can black-eyed peas, drained and rinsed
1 cup chopped fresh or canned tomatoes
6 green onions, chopped
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper

In a large skillet or Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon pieces from the pan with a slotted spoon, leaving the fat behind. Reserve the bacon bits in a bowl.

Add onion and garlic to the pan and cook over medium heat until softened, 6 to 8 minutes. Add okra, corn and chilies and continue to cook, stirring frequently, until okra is tender but still a bit crisp, 8 to 10 minutes. Add black-eyed peas, tomatoes, green onions and reserved bacon and cook for another 5 minutes. Sprinkle with parsley and season with salt and pepper.


bacon recipe courtesy of: Stella Zedman, Kaboose.com

1998. SPIRAL PASTA with MUSHROOMS, BACON and SWEET CORN

2 cups spiral pasta
1 small can mushrooms
1 onion, chopped
1 teaspoon olive oil
100 grams bacon slices
100 grams sweet corn
200 ml Béchamel Sauce
100 ml milk cream
150 grams cheese

Cook pasta in salted water (+/- 10 minutes) and reserve. Fry chopped onion, bacon slices and mushrooms in olive oil. Mix pasta with mushrooms & bacon. Put the mixture in a large oven tray. Add sweet corn, cheese, Béchamel sauce, milk cream and sprinkle with dry oregano leafs (optional). Take it to hot oven (220ºC) for 20 minutes, until the cheese melts well, and it's ready to serve.


bacon recipe courtesy of: Portuguese Menu, June 20, 2010

1997. CHEESY SPINACH BACON RANGOON

yields 32 servings


4 strips of bacon, reserve 1 tablespoon drippings
1/2 cup mushrooms
1 teaspoon onion, diced fine
1/2 teaspoon garlic, fresh, minced fine
1/4 cup chopped spinach, very well drained
8 ounces cream cheese, softened
1 package wonton wrappers
1 small bowl of water
1/2 saucepan filled with vegetable oil

In a skillet cook bacon until crisp. Reserve 1 tablespoon of drippings. When bacon is cooled, chop into small pieces. Dice up mushrooms and saute in the bacon drippings with onion and garlic. Cook for 2 to 3 minutes over medium heat. In large mixing bowl, mix cooled mushroom mixture, bacon, spinach and softened cream cheese until well combined. Lay out the wonton wrappers on a cutting board or flat surface, floured side up. With a small bowl of water, dampen the sides of the wonton wrappers to help "glue" the seams together. Place a small teaspoon of the filling in the center of the wrapper. Pull up the two opposite corners to the center and press together. Then the same with the other two corners to all meet in the middle. Press the sides together to completely seal the "package". Cook in large saucepan filled 1/2 way with vegetable oil over medium-high heat for 6 to 8 minutes until golden brown. Drain on paper towels for a few minutes. Enjoy! They are delicious!


bacon recipe courtesy of: Ginger Rodriguez, Real Women of Philadelphia

1996. BEET GREEN and BACON SALAD

serves four


1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 30 minutes. Stir in vinegar. Continue cooking additional 20 to 25 minutes or until desired tenderness.


bacon recipe courtesy of: Green Seed Co-op, Saginaw, Michigan

1995. RAMPS, SMOKED BACON and BRANCH LETTUCE SALAD

makes four portions


2 ounces of bacon, cut into lardons (fat, short “sticks” about 1/4″ x 1/4″ x 1″)
a healthy bunch of ramps, properly harvested*, cleaned, cut into 1″ lengths
salt, pepper
1 teaspoon brown sugar
1 tablespoon apple cider vinegar
4 hands-full fresh branch lettuce

In a heavy iron skillet over medium heat, cook the bacon until it renders it’s fat and becomes crispy. Toss in the ramps and cook for 1 minute, season with salt, pepper and the brown sugar. Cook another minute. Add the vinegar, turn off the heat. Place the branch lettuce in a mixing bowl, toss with the ramp & bacon dressing. Serve with some corn pone or corn bread sticks.


bacon recipe courtesy of: Mark Rosenstein, "Ramp Season & Wild Things," The French Broad: Lessons from an Appalachian Table, North Carolina

1994. BACON-WRAPPED CHICKEN BREAST with PROVOLONE CHEESE STUFFING

makes 4 servings


4 (around 3 to 4 oz each) boneless chicken breast
8 strips bacon
4 slices provolone cheese, or 1/2 cup shredded
1/4 tsp fresh parsley, finely chopped
1/4 tsp red pepper flakes
salt and pepper

Split the chicken breast horizontally to fillet. Season with salt and pepper to taste. Layer provolone on one side of the breast and fold over the other side to enclose. Wrap each roll with two slices of bacon. Combine red pepper flakes and fresh parsley. Sprinkle on top of chicken. Place in an oven-proof dish and bake uncovered at a 350 F until bacon turns slightly pink, around 10 to 15 minutes. Increase heat to 400 F and continue to bake until bacon crisped and juices run clear when chicken is pierced, around 20-25 minutes. Slice and serve hot.


bacon recipe courtesy of: Lalaine, The Cookmobile, February 25, 2008

1993. CARROT, BACON and MISO SOUP

makes 4 servings


2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso or equal parts red and white miso
1 to 2 tablespoons chopped cilantro leaves, for garnish

Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender.

Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.

Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.

Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.


bacon recipe courtesy of: Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes by Harumi Kurihara. HP Trade, 2007 | The Washington Post, January 30, 2008

1992. PISTACHIO-CRUSTED RACK OF LAMB with BACON

yields four servings


1/3 cup unsalted pistachios
1 tablespoon chopped thyme
1 1/2 teaspoons chopped rosemary
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
one 1 1/2 pound rack of lamb, frenched (8 chops)
6 ounces thinly sliced bacon
8 scallions, white and tender green parts only

Preheat the oven to 400°. In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil.

Coat the lamb with half of the remaining pistachio paste. Wrap the bacon slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the bacon and set the rack in a small roasting pan. Roast the rack for about 40 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.

Meanwhile, spoon 1 teaspoon of the rendered bacon fat from the roasting pan into a medium skillet and heat until shimmering. Add the scallions and cook over high heat until softened and browned in spots, about 4 minutes. Carve the lamb rack into four 2-chop servings and transfer them to plates along with the scallions. Drizzle the pistachio pesto all around and serve right away


bacon recipe courtesy of: Ferran Adria, Food & Wine

1991. CHICKEN LIVER PATE with WALNUTS, BACON and ARMAGNAC

1 cup walnuts
1/3 lb bacon, diced
2 medium or 1 large onion, diced
2 apples, peeled and diced
salt and pepper
1 1/2 lbs chicken livers
1/4 cup Armagnac
3 tablespoons butter, softened

In a large dry pan, toast the walnuts over medium-high heat about 3 minutes, until they are fragrant. Do not walk away, or the nuts are sure to burn and you'll have to start again. Pour the toasted nuts into the bowl of your food processor and set aside - don't grind them now or you'll end up with walnut butter.

In the same pan, cook the diced bacon until the fat begins to render, three or four minutes. Add the onions and apples, sprinkle with salt, and cook a few minutes more. Add the chicken livers and cook, stirring occasionally, until the livers are cooked through. Turn off the heat and pour the Armagnac into the pan, using it to scrape up some of the brown bits from the bottom. Don't let the Armagnac boil off - you'll want some of that liquid when you puree the pate.

Pour the contents of the frying pan into the food processor with the walnuts, add a pinch more salt and a good deal of pepper, and process until smooth. Let sit until mostly cool, then add the butter in small pieces and process again until smooth. Pour into a serving bowl or crock, cover tightly, and refrigerate several hours or overnight before serving.


bacon recipe courtesy of: Erika Kerekes, LA Cooking Examiner, October 5, 2009

1990. SWEET POTATO SOUP with MAPLE and BACON

serves 4 to 6


3 strips bacon
2 tablespoons butter
1 cup chopped onion
1 Granny Smith apple, chopped
2 celery stalks, chopped
1 large leek, sliced (white & pale green parts only)
2 garlic cloves, chopped
1 1/2 pounds red-skinned potatoes (yams), peeled, cut into 1-inch pieces
5 cups chicken broth
1 cinnamon stick
1/4 teaspoon freshly ground nutmeg
1 1/2 cups half and half, plus more for garnish
2 tablespoons maple syrup

In a large saucepan set over medium heat, cook bacon until crisp. Transfer the bacon to a paper towel to drain. When cool, crumble the bacon and set aside.

Add butter to the bacon drippings in the saucepan and turn the heat up to medium-high. Add onion and apple, and sauté for about 5 minutes. Add celery and leek and 1 large leek. Sauté for an additional 5 minutes. Add garlic and sauté for 1 minute. Add sweet potatoes and add to the onion mixture, along with chicken broth, cinnamon stick, and nutmeg. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, 20-25 minutes.

Remove and discard cinnamon stick. Working in batches, purée the sweet potato mixture in a blender until smooth.

Return the soup to the saucepan. Add 1 1/2 cups half and half and maple syrup and heat, stirring frequently. Season to taste with salt and pepper. Ladle the soup into bowl and garnish each serving with 1 tablespoon of half and half, and crumbled bacon.


bacon recipe courtesy of: Dara Michalski, Cookin' Canuck: easy, innovative recipes, November 22, 2009

1989. BAKED PASTA with ROASTED PUMPKIN and BACON

serves 4-5


1 teaspoon salt, divided
1 tablespoons chopped fresh rosemary
1 teaspoon black pepper
4 cups (1-inch) cubed peeled pumpkin or butternut squash
cooking spray
6 slices favorite bacon
2 shallots, (about 1 cup) thinly sliced
1 lb favorite cut pasta
1/4 cup flour
2 cups reduced-fat milk
3/4 cup (3 oz) shredded provolone cheese
1/3 cup (1 1/2 oz) grated fresh Parmesan cheese

Preheat oven to 425°. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/2 teaspoon salt, rosemary and pepper. Toss to coat and bake at 425° for 45 minutes or until tender and lightly browned. When done, turn oven to 450°.

Cook pasta according to the package directions (omitting salt and fat, if you wish). Drain well and set aside.

Cook bacon by your preferred method until crisp. Reserve 1 1/2 teaspoons drippings, and crumble bacon before setting aside. Add reserved bacon fat to pan (or, if you’ve cooked the bacon in a pan, leave 1 1/2 tsp of fat and drain the rest) and place over medium-high heat. Add shallots and sauté 8 minutes or until tender. Combine squash, crumbled bacon and sauteed shallots; set aside.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.


bacon recipe courtesy of: The Family Kitchen, October 15, 2010 | Cooking Light, March 2004

1988. CREAMED CORN GRATIN with FRIED ONION RINGS and BACON

makes 12 servings


1 1/2 cups fresh breadcrumbs made from crustless French bread
6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.

Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.

Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.


bacon recipe courtesy of: Bon Appétit, November 2003

1987. CAULIFLOWER LINGUINE with MUSHROOMS and CRISPY BACON

serves 4-5


linguine
250 grams bacon, cut into small pieces
500 grams mushrooms, sliced
1 head cauliflower, coarsely chopped
500ml stock (low sodium)
2 tablespoons creme fraiche
1 cup mature cheddar, grated
1 cup walnuts, toasted and coarsely chopped

Place bacon in a heated pan and fry until browned and crispy. Remove half of the bacon. This will be sprinkled on the pasta before serving. Add in mushrooms and leave to cook until mushrooms are softened. In another pan, heat up a bit of olive oil and butter. Toss in cauliflower, stir fry for about 10 minutes. Pour in stock and bring to boil. Lower heat to simmer until cauliflower softened. Puree in a blender. Transfer to a pan, stir in creme fraiche. Slowly mix in cheese. Stir in mushrooms and bacon. In another pot, cook linguine as instructed on the package. Drain. Pour cauliflower sauce in and mix. Toss in walnuts. Top with some crispy bacon and serve!


bacon recipe courtesy of: Pig Pig's Corner | Food and Travel Blog, January 24, 2009

1986. ROAST LEG of RABBIT wrapped in STREAKY BACON and served with CHESTNUTS

serves four


4 rabbit legs, each with the thigh-bone removed
1 pinches black pepper
12 rashers of streaky bacon
2 tablespoons olive oil
500 grams pickling onions, peeled
500 grams potatoes, peeled and diced into 1cm cubes
500 grams boiled, peeled chestnuts
1 tablespoon chopped thyme
0.5 bay leaves
60 ml white wine
500 ml dark chicken stock, or fresh rabbit stock

Preheat the oven to 180ºC/gas 4. Season the inside of the rabbit legs with salt and freshly ground pepper.

Place three slices of streaky bacon on a board, top with a rabbit leg and wrap with the bacon as tightly as possible. Repeat the process until each leg has been wrapped up.

Heat a large ovenproof tray or frying pan on a hob, add the olive oil and heat through, then add the rabbit legs and fry gently on all sides until a light golden colour.

Remove the rabbit legs and reserve. Add the pickling onions to the pan and fry until golden, then mix in the potatoes, chestnuts, thyme and bay leaf, and fry for 1 minute.

Place the legs of rabbit on top of the fried onion mixture, season with salt and freshly ground pepper and pour over the wine. Bring to the boil and then add the stock.

Place in the oven and roast for 20-25 minutes, taking care to stir the vegetables now and then during the cooking to avoid them getting burnt.

Once cooked, remove the rabbit legs and leave to rest for a couple of minutes. Divide the onion mixture among 4 plates. Slice each leg into four pieces, place three slices in the middle of each plate, over the garnish and the drumstick bone on the top.

Slightly reduce the leftover sauce. Season if necessary and drizzle the sauce over the legs. Serve at once.


bacon recipe courtesy of: Michel Lemoine, Good Food Live, Good Food Channel, UK-TV

1985. FRENCH CHEESE and BACON SOUFFLE

makes 4 servings


6 slices French lard fumé (or double-smoked bacon)
2 tablespoons butter
½ cup finely chopped onion
3 tablespoons all-purpose flour
1½ cups milk
6 ounces Comté (or Gruyère) cheese, grated
Salt and freshly ground black pepper to taste
4 large eggs, separated
Pinch of salt

In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Reserve the bacon fat. Preheat the oven to 375°F. Butter a 1½-quart soufflé dish and set aside. In a heavy saucepan, combine 2 tablespoons of the bacon fat and butter over moderately low heat, add the onions, and stir till softened, about 2 minutes. Sprinkle the flour over the top and stir about 3 minutes. Gradually add the milk, whisking, increase the heat to high, and boil the mixture for 2 minutes, whisking. Remove the pan from the heat, add the cheese and salt and pepper, and whisk till the cheese is melted. Add the egg yolks one at a time, whisking, then stir in the crumbled bacon. In a bowl, beat the egg whites and a pinch of salt with an electric mixer till they hold stiff peaks. Whisk about ¼ of the whites into the cheese mixture, then gently fold in the remaining whites till well blended. Scrape the mixture into the prepared soufflé dish and bake in center of the oven till puffy and golden, 30 to 35 minutes. Serve immediately.


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

1984. ALASKA SALMON RICE PILAF with BACON, PEAS and MINT

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack salmon or 2 cans pouches (6 to 7.1 oz. each) skinless, boneless salmon
2 teaspoons olive oil
½ cup finely chopped onion
1 garlic clove, minced
4 slices bacon, cut into pieces
1-1/4 cup long grain rice
1 teaspoon ground cumin
1 teaspoon ground chili powder
2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water
¾ cup frozen peas
1 tablespoon chopped fresh parsley or mint
Salt and freshly ground black pepper
2 tablespoons finely grated Gruyere, Parmesan, or Cheddar cheese, if desired

Drain salmon, reserving liquid. Discard skin and bones (if any). Break salmon into chunks and set aside. Heat olive oil in a large frying pan. Add onion, garlic, and bacon. Cook over medium heat for 5 to 6 minutes, until onion is browned. Stir in rice, cumin, and chili powder. Cook, uncover, stirring occasionally for another 3 to 3 minutes.

Pour in stock and reserved salmon liquid. Bring to boil. Reduce heat and simmer gently for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Gently stir peas and salmon into the rice (try to avoid breaking the chunks of salmon) and cook for a minute or two. Fold in parsley and season with salt and pepper to taste. Sprinkle with grated cheese and serve.


bacon recipe courtesy of: In My Kitchen

1983. APPLE-JACK BACON and TURKEY PANINI with HONEY-HERB AIOLI

serves four


12 oz. hickory-smoked turkey breast, thinly sliced
4 oz. colby jack cheese, thinly sliced
8 slices bacon, cooked
3 tablespoons unsalted butter (divided use)
2 cups yellow onion, thinly sliced
1 cup Granny Smith apple, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise
2 teaspoons honey
2 teaspoons fresh sage, finely choppped
8 slices wheat bread

Melt 1 tbsp. butter into large non-stick skillet over medium heat. Add onions, apples, salt and pepper. Cook 10-12 min. until golden brown. Set aside. Mix together in small bowl mayonnaise, honey and sage. Set aside. Lay 4 slices of bread down and spread honey-herb aioli equally on bread. Top the bread with the turkey breast. (Equally divided.)

Top with apples, onions, and colby jack cheese. Place 2 slices bacon on each sandwich. Top with remaining bread slice. Place in skillet 1 tbsp. butter and brown on each side until bread is crisp and cheese is melted. Cut diagonally and serve.


bacon recipe courtesy of: Kretschmar Deli, John Morrell Consumer Affairs, P.O. Box 405020, Cincinnati, Ohio 45240-5020

1982. POTATO CUBES with CRISPY BACON and HERB GREMOLATA

serves four


650 grams small baking potatoes, peeled and cut into 1 cm cubes
4 tablespoons mixed herbs, such as tarragon, parsley and chives
1/2 finely lemon, grated zest only
100 grams fresh white breadcrumbs
2 eggs, lightly beaten
125 grams smoked bacon, finely chopped
3 tablespoons vegetable oil

Place the potatoes in a pan and cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until the potatoes are almost but not quite cooked. Drain in a colander and cool slightly. Mix together the herbs, lemon zest and breadcrumbs and season with salt and pepper. Season the potatoes, with salt and pepper, then dip them in the beaten egg whites and coat in the herb crumbs. Heat a dry frying pan, add the bacon and fry for 2-3 minutes, until golden and crisp. Remove with a slotted spoon and keep warm. Heat the oil in the pan, add the potatoes, and fry until golden all over. Return the bacon to the pan, toss with the potatoes and serve.


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

1981. LIGHT LETTUCE CREAM, BACON FOAM, BRAISED LETTUCE and ESCARGOTS

yields four servings

Light cream
2 nice 600 g (1 1/3 lb.) heads of lettuce
2/3 oz. white onion
2/3 oz. leek, white part only
22/3 oz. smoked pork rind
1 bouquet garni
2 cups light chicken stock
1 clove of garlic
4 tsp. butter
1 cup crème fraîche
salt

Smoked bacon foam
8 tsp. liquid cream
1/3 oz. finely diced smoked bacon
a pinch of curry powder, salt and pepper

Braised lettuce ribs and leaves
Use the ribs and a few leaves from the light cream ingredients
4 tsp. butter
2/3 oz. carrot, in very small dice
3/4 cup light chicken stock
a pinch of chopped parsley
a clove of garlic, peeled and a few thyme flowers
2/3 oz. smoked bacon simmered for 30 minutes with onion, clove and bouquet garni

Escargots (you may substitute chicken "oysters")
20 small snails cooked in court-bouillon
4 tsp. butter
1 shallot, finely chopped
a pinch of chopped parsley
a touch of garlic
a pinch of fine breadcrumbs
a drizzle of lemon juice
1 drop of pastis
a pinch of Madras curry powder

Fried leek
3 oz. leek (white part), julienned
4 cups grapeseed oil for frying
a blend of salt and curry powder
4 sprigs of chervil

Light cream: In a high-sided saucepan, sweat the onions, leek white, garlic, bacon rind and bouquet garni in foaming butter. Finally, add the well-washed lettuce, having set aside the ribs and tender green leaves. Add the hot chicken stock and salt lightly. Cook quickly for 15 minutes, then add the cream and cook 5 minutes longer. Finally, add a few nice green leaves to the cream and blend at high speed for 6-8 minutes to obtain a light green color. Keep hot.

Smoked bacon foam: Bring the 30 g cream to a boil with the finely diced smoked bacon, curry, salt and pepper. Cook for 6-8 minutes and blend everything to obtain a bacon and curry-flavored cream. Let rest. Once cooled, add in 10 g (1/3 oz.) whipped cream. Set aside.

Braised lettuce ribs and leaves: In a sauté pan, sauté in butter the finely diced carrot with the cooked smoked bacon, garlic and thyme flowers; add the lettuce ribs and chicken stock and cook, covered, for a few minutes. Finally, add the tender green leaves and chopped parsley. Set aside.

Escargots: In a sauté pan, sauté the well-drained snails in butter, add the chopped shallot and cook for 3-4 minutes. Deglaze with a drop of pastis and a squeeze of lemon juice. Finally, add a touch of garlic, a little chopped parsley and a sprinkling of bread crumbs, salt, pepper and Madras curry powder. Set aside.

Fried leeks: Heat the oil to 140° C (280° F). Fry the thinly sliced leeks for a few minutes, stirring constantly. Drain on paper towels. Season with salt, pepper and curry. Keep hot.

Presentation: In wide-rimmed bowls, place a 6 cm (2 1/2") metal ring. Place the braised lettuce ribs and leaves inside. On top, place the snails in a circle around the perimeter of the ring. Drizzle the cream around the outside of the ring. Top with the bacon foam. Place the fried leeks on the snails and add a few sprigs of chervil. Remove the ring and serve immediately.


bacon recipe courtesy of: Patrick Henriroux, Grand Chef Relais & Châteaux, La Pyramide, 14, boulevard Fernand Point, 38200 Vienne (Isère), France

1980. ROAST BACON with DRIED CHERRIES and PEACHES

serves 6-8


1.2kg-piece organic bacon, rind on
1 cup dry sherry
½ cup sherry vinegar
juice of 1 lemon
4 tablespoons olive oil
½ cup honey
75 grams fresh ginger, sliced
6 garlic cloves, finely chopped
6 golden shallots, sliced
1 cinnamon stick, split
150 grams dried cherries or cranberries
2 cups chicken stock
8 dried peach halves
mashed potato, to serve

Combine all ingredients, except peaches and potato, in a large bowl. Cover and put in the fridge overnight, turning bacon occasionally.

Preheat oven to 220ºC. Put bacon in a baking dish, cover with foil, then cook for 45 minutes. Add peaches, baste well with juices and cook, covered, for 15-20 minutes or until bacon is golden.

Remove bacon and peaches from dish. Put dish over a high heat and cook for 10 minutes or until sauce thickens.

Thickly slice bacon and arrange on plates with peach halves. Spoon over the sauce. Serve with mashed potato.


bacon recipe courtesy of: Karen Martini, Better Homes & Gardens, Australia

1979. WARM CABBAGE SALAD with ROQUEFORT and PEPPERED BACON

serves six


6 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
1/2 teaspoon freshly ground black pepper plus additional for sprinkling on bacon
1/2 cup dry white wine
2 tablespoons minced shallot
3/4 cup heavy cream
1 1/2 teaspoons Dijon mustard
1 medium head red or green cabbage, sliced 1/4-inch thick (about 12 cups)
1 tablespoon white wine vinegar
3 ounces Roquefort, crumbled (about 3/4 cup)

Preheat oven to 350°F.

In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.

In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.

In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.

Divide salad among 6 plates and sprinkle with bacon.


bacon recipe courtesy of: Gourmet, December 1996

1978. POTATO, BACON and FONTINA FRITTATA

serves four


1 tablespoon extra-virgin olive oil
6 slices bacon, cut into small pieces
1 1/2 cups (1/2-inch diced) Yukon gold or red-skinned potato
1 onion, halved, cut into thin strips
8 large eggs
1/4 cup heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded fontina cheese
2 tablespoons shredded fontina cheese
1 tablespoon snipped fresh chives

Heat broiler. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until fat is almost rendered and bacon is starting to crisp; remove bacon to a paper towel to drain. Add potato and onion to drippings; raise heat to medium-high and sauté mixture until potato is almost tender, about 10 to 12 minutes.

Whisk eggs, cream, salt, and pepper in a medium bowl; stir in 1/2 cup of the cheese, then stir in bacon. Pour into skillet, shaking pan gently to distribute. Reduce heat to medium and cook, without stirring, 5 minutes, or until set on bottom and sides (eggs will be runny in center).

Place skillet under broiler; broil 2 minutes, or until frittata is firm in center. Sprinkle with the remaining 2 tablespoons cheese and chives. Loosen edges with a rubber spatula and slide onto a serving plate. Cut into wedges.


bacon recipe courtesy of: Frank P. Melodia, Redbook Magazine, Editorial Offices, 300 West 57th Street, 22nd Floor, New York, New York 10019

1977. ZUCCHINI and BACON THREE CHEESE LASAGNA

makes 4 servings


Béchamel Sauce:
1 tablespoon butter
1 tbsp flour
1/2 cup milk
Pinch of salt, pepper, & freshly grated nutmeg

Lasagna:
1 zucchini, diced
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp salt & pepper

3 ounces fontina cheese, shredded
1/2 cup Parmesan cheese, grated
6 slices bacon, cooked and cut into bite sized pieces
1 egg
1/2 tsp salt & pepper

1 cup of your favorite marinara or spaghetti sauce
3 oz smoked mozzarella cheese
4 oven ready (no boil) lasagna noodles

Dice zucchini, add garlic, coat with 1 tbsp olive oil and season with 1/2 tsp each salt and pepper. Roast in an 8×8 baking dish at 400 degrees for 15 mins until soft. Leave oven on at 400, and save the 8×8 dish for the lasagna.

Combine the zucchini, bacon, Parmesan, fontina, egg, 1/2 tsp salt and 1/2 tsp black pepper in a medium bowl to blend. Set aside.

To make the béchamel sauce: Melt 1 tbsp butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk a pinch of salt, pepper, and nutmeg into the béchamel sauce.

Pour the béchamel sauce into the bottom of the 8×8 dish. Top with 2 lasagna noodles, the zucchini mixture, 2 more lasagna noodles, the marinara sauce, mozzarella cheese, and a little more parmesan cheese to top.

Cover tightly with foil. Bake at 400 until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.


bacon recipe courtesy of: Kevin & Amanda, Alabama, July 19, 2010

1976. PARMESAN and RICOTTA CHEESE PIZZA with PISTACHIOS, BACON and MICROGREENS

pizza dough
1/2 cup ricotta cheese
1/2 cup parmesan cheese, grated
2 tablespoons extra-virgin olive oil
1/2 teaspoon pepper, freshly ground
1/4 teaspoon sea salt
1/4 cup pistachios, chopped
4 strips applewood smoked bacon, sliced into 1-2″ strips
1/2 cup microgreens

Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the ricotta, parmesan, olive oil, sea salt and pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the bacon and half of the pistachios. Bake the pizza for 14-18 minutes until the dough is browned and the bacon is crispy. Before serving garnish with the remaining pistachios and the microgreens.


bacon recipe courtesy of: Haley Desmet, What we LOVE most, HaleyBrooke2@msn.com, February 8, 2010

1975. KALE and SMOKED BACON SALAD with ZINFANDEL VINAIGRETTE

makes 12 servings


6 tablespoons Zinfandel vinegar or other red wine vinegar
1/2 cup chopped shallots (about 2 large)
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
12 ounces smoked bacon
2 tablespoons coarse kosher salt plus additional (for seasoning)
4 bunches kale, center stems removed, leaves torn into large pieces

Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Cook bacon in large skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.

Fill large bowl with ice water. Bring large pot of water to boil; add 2 tablespoons coarse salt. Add all of kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Working in batches, spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.

Rewarm drippings in skillet. Whisk 2 tablespoons drippings into vinaigrette (reserve remaining drippings for another use). Season vinaigrette with coarse salt and pepper. Toss salad with vinaigrette.


bacon recipe courtesy of: Melissa McClure, Bon Appétit, October 2010

1974. BACON and RICOTTA-STUFFED SQUASH BLOSSOMS

makes 9 stuffed blossoms


9 squash blossoms
4 slices (about 5 ounces) uncured pepper bacon
1 cup fresh whole milk ricotta
1 teaspoon finely chopped fresh parsley
1 teaspoon extra virgin olive oil

Wash squash blossoms and allow them to dry. If they are male, you have to remove the stamen while keeping the flower in tact. (Even with my little fingers, this is difficult so it helps to use a paring knife to cut it out.) Set aside.

Chop up bacon into little squares and spread out on a cast iron pan on medium heat. Cook until browned and crispy. Remove to paper towel and allow to cool.

In a small bowl, stir together ricotta, parsley, olive oil, and bacon (once it has cooled). This mixture can be made a day ahead and stored in the fridge.

Fill squash blossoms gently, careful not to rip the petals. You eat it like a lollipop.


bacon recipe courtesy of: FoodMayhem, New York City, August 6, 2009

1973. BLACK-EYED PEAS with BACON and ESCAROLE

serves 2 as main dish; serves 4 as side dish


4 slices bacon
4 cloves garlic, sliced
1 bunch escarole, torn into 3-inch pieces (about 10 cups)
kosher salt and black pepper
1 15.5-ounce can black-eyed peas, rinsed, or a heaping 1/2 cup dried black-eyed peas, soaked and cooked

In a large skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble. Add the garlic to the bacon drippings and cook, stirring, until golden brown, 1 to 2 minutes. Add the escarole, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until beginning to wilt, 2 to 3 minutes. Add the black-eyed peas and ¼ cup water and cook, tossing occasionally, until heated through, 2 to 3 minutes. Sprinkle with the bacon before serving.


bacon recipe courtesy of: Real Simple

1972. CRISPY SMOKED BACON GREMOLATA

2 applewood smoked bacon
1 tablespoon olive oil
zest of 1 lemon
2 tablespoons Italian parsley, chopped

In a medium saute pan add olive oil. When hot add bacon slices. When bacon is lightly browned turn over and saute for 15 seconds. Remove bacon and place on paper towels. Allow to cool. Once cooled, bacon will be crispy. Crush with your hands into a bowl. Mix with lemon zest and parsley.


bacon recipe courtesy of: Executive Chef Heidi Krahling, Insalata Restaurant, 120 Sir Francis Drake Blvd, San Anselmo, California 94960

1971. BRAISED OSSO BUCCO with BACON

yields four servings


1 cup bacon, cut into thick pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 lb. veal shanks, 3" cross cut
3/4 cup Spanish onions, sliced
1 1/2 cup carrots, diced
1 1/2 cup tomatoes, diced
1 tablespoon parsley, chopped fine
2 each sprigs rosemary
1 tablespoon marjoram, chopped fine
1 cup dry white wine
3 cups water (enough to cover the shanks
salt to taste
black pepper to taste

Over medium-high heat in a sauté pan, render the bacon until it is crisp and brown. Drain the bacon and discard the fat. Thoroughly combine the flour, salt and pepper. Dredge the veal shanks in the flour mixture. In a large braiser or heavy-bottomed soup pot over medium-high heat, add the veal shanks to the pan (without overcrowding the pan) and brown the pieces on both sides. Remove any browned pieces of veal to oven roasting pan. Add the vegetables to the same pan you cooked the veal in, stirring and scraping the bottom of the pan until the vegetables are lightly browned. Add the herbs and water and stir until all the drippings are dissolved and the liquid in the pan is lightly thickened. Pour the liquid, vegetables and herbs over the veal in the oven pan and cover it tightly with a lid or aluminum foil. Cook the veal for about 2 1/2 hours, or until the meat is tender when pierced with a fork. Remove the shanks and vegetables to a serving platter and keep warm. Over high heat, bring the sauce to a boil and reduce it in volume by 1/2 to concentrate the flavor and thicken it slightly. Season the sauce. Serve one shank and vegetables in the sauce over your favorite pasta or rice.


bacon recipe courtesy of: You're the Chef, Episode #709 | Pennsylvania College of Technology, One College Avenue, Williamsport, PA 17701

1970. MASHED PINTO BEANS with BACON and MANCHEGO

serves 2-3


2 strips bacon, sliced
1/2 medium onion, diced
1 clove garlic, minced
2/3 cup chicken broth
1/4 tsp. cumin
1 can pinto beans, drained and rinsed
salt and pepper
2-3 Tbsp. shredded or grated manchego cheese
sliced scallions

Heat a heavy-bottomed pan over medium heat and add the bacon. Fry until the bacon is cooked and starting to crisp. If you are using excessively fatty bacon, you may want to pour off some of the drippings. Otherwise, leave everything in there as-is.

To the pan, add the onion and cook until tender. Stir in the garlic until fragrant, and then the chicken broth, cumin, beans, and salt and pepper to taste. Bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Use a potato masher to press down on the beans, and mash to your desired consistency (adding more broth if necessary).

Once plated, top with the manchego cheese and sliced scallions.


bacon recipe courtesy of: Elly, elly says opa!, Chicago, Illinois, January 17, 2010

1969. BACON with PINEAPPLE JUS and BACON-SALTED PEANUTS

yields six servings


1/2 pound slab bacon (skin off)
1 cup chicken stock
1/2 cup lager-style beer
3/4 teaspoon black peppercorns
2 bay leaves
3 sprigs of thyme
1 pineapple
1/2 cup bacon fat (from about 1 pound of bacon)
1/2 cup raw peanuts
1 1/2 teaspoons smoked salt

In a large pot with high sides, combine the bacon, stock, beer, peppercorns, thyme, and bay leaves and bring to a boil. Lower the heat, cover the pot, and let simmer for about 2 hours, or until the tip of a knife pierces the bacon easily. Use tongs to carefully transfer the bacon to a flat tray or plate. Refrigerate the bacon overnight until completely cool and stiff.

Peel and core the pineapple. Cut into medium-sized pieces. Cook in a medium sauce pot over very low heat for 45 minutes to an hour, until the pineapple gives off its juices and becomes soft. Transfer the pineapple to a food processor and purée for up to 5 minutes, until the pineapple jus is very smooth. Chill.

Warm the bacon fat over low heat in a medium pot and add the peanuts. Cook for 45 minutes to an hour; the fat should remain just below simmering. Preheat the oven to 350º F while the peanuts cook.

Drain the peanuts on paper towels. Spoon them onto a baking sheet and toast in the oven until just golden brown and fragrant, about 7 to 10 minutes. Put the nuts in a mixing bowl and toss with the smoked salt.

Cut the bacon into half-inch strips. Using a hot grill, griddle, or cast iron pan, cook the bacon for 2 minutes on each side. Place some of the pineapple jus in the center of a plate. Lay a few pieces of bacon on the pineapple. Coarsely chop the peanuts and sprinkle over the bacon.


bacon recipe courtesy of: Chef David Katz, Meme Restaurant, 2201 Spruce Street, Philadelphia, Pennsylvania 19103-5517

1968. SNOW PEAS with BACON and MINT

1/4 cup (60 ml) fat-free reduced-sodium chicken broth
1/4 cup (60 ml) distilled white vinegar
2 teaspoons sugar
1 teaspoon cornstarch
2 thick slices bacon, finely chopped
1 pound (455 g) fresh Chinese pea pods (also called snow or sugar peas), ends and strings removed or 5 packages (about 6 oz. /170 g each) frozen Chinese pea pods, thawed and drained
1 tablespoon chopped fresh mint

In a small bowl, stir together broth, vinegar, sugar, and cornstarch; set aside.

In a wide nonstick frying pan or wok, stir-fry bacon over medium-high heat until browned and crisp (about 3 minutes). Remove bacon from pan with a slotted spoon and set aside. Pour off and discard drippings from pan. Wipe pan clean (be careful; pan is hot).

Add pea pods and 10 cup (80 ml) water to pan. Cover and cook over medium-high heat until pea pods are tender-crisp to bite (about 1 minute for fresh pea pods, about 30 seconds for frozen). Uncover and stir-fry until liquid has evaporated. Transfer to a rimmed platter and keep warm.

Stir broth mixture and pour into pan. Bring to a boil over high heat; boil, stirring, until slightly thickened. Remove from heat and stir in chopped mint. Pour sauce over pea pods, sprinkle with bacon, and garnish with mint sprigs.


bacon recipe courtesy of: ifood.tv

1967. BACON-FILLED WAFFLES with CHILI-SPICED FRIED APPLES

for the waffles:
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups buttermilk
1/2 cup milk
1 teaspoon vanilla extract or vanilla bean paste
12 tablespoons canola oil
2 large eggs separated
2 tablespoons sugar
1/3 cup crumbled cooked bacon
Canola oil spray

for chili-fried apples:
3 1/2 tablespoons bacon drippings or grease
4 crisp tart apples, peeled, cored and cut into thick slices
1/4 cup raw, brown or maple sugar
1 teaspoon cinnamon
1/2 teaspoon Aleppo pepper flakes
Aleppo pepper flakes and maple syrup for serving/garnish

FOR WAFFLES: Heat your oven to 200 degrees F. and plug in your waffle iron and start it heating.

Whisk the dry ingredients together thoroughly except for the sugar and bacon in a large mixing bowl. Set aside.

Whisk together the milks, vanilla, canola oil and egg yolks in a large measuring cup or batter bowl until well combined.

In another bowl, whisk the egg whites until they form soft peaks. Sprinkle the sugar over them and continue whisking until they form fairly stiff peaks.

Blend together the liquid into the dry ingredients until they are just combined. Do not overmix.

Fold in the egg whites.

Spray your waffle iron well with canola oil spray. Fill the iron with scoops of batter without overfilling the iron. Sprinkle with an even layer of bacon bits. Close waffle iron and cook as directed.

When baked, remove from iron, cut into fourths along guidelines and lay in oven on racks in a single layer to crisp up. (You can also crisp them in the toaster as I directed in the post and then hold them in a single layer in the oven. This works a bit better in my opinion.)

Serve topped with fried apples and a bit of maple syrup.

FOR CHILI-SPICED FRIED APPLES: Heat your bacon drippings or grease over a medium flame in a skillet or frying pan. Add apples in a single layer and cook, stirring, until they soften to where they can be pierced by a fork, but they still are a bit hard in the center and they are golden colored. Sprinkle with sugar, cinnamon and chili flakes, and keep cooking, stirring constantly, until they are fragrant, glazed with a thick syrup and are soft through without being mushy.

Serve spooned over the bacon waffles with a drizzle of maple syrup and if you like another sprinkle of Aleppo pepper flakes.


bacon recipe courtesy of: Tigers & Strawberries, Petitchef.com, March 25, 2009

1966. STEAMED BACON CLANGER with PIQUANT SAUCE

yields one serving


1 pound(s) self raising flour
8 ounce(s) shredded suet
Cold water
5 tablespoon(s) parsley; chopped
Salt and pepper

Filling
8 ounce(s) streaky bacon; unsmoked
8 ounce(s) pancetta; diced
8 ounce(s) back bacon; unsmoked
3 onions; sliced
6 cloves garlic; sliced
2 ounce(s) butter
2 heaped tbsp fresh sage; chopped
1 small amount of beef stock
2 teaspoon(s) dripping

Piquant Oxford Sauce
2 tablespoon(s) dark brown sugar
2 teaspoon(s) made english mustard
1 pinches salt and pepper
6 tablespoon(s) sunflower oil; up to 8
4 tablespoon(s) vinegar

Sift the flour into a bowl, then add the suet and parsley. Dribble the water in and mix to a dough until the bowl becomes clean. Now roll it out see below. This suet pastry should be used immediately. Melt the butter and add the onion and garlic. Cook slowly for about 15 minutes until it caramelises, brown and sweet. Add a little sugar to help it on its way. Chop the bacon and blanch by placing the bacon in a saucepan of cold water and bringing it to the boil. Simmer for about 1 minute and all the scum will come to the top. This makes the bacon a lot easier to brown. Frizzle the bacon and pancetta in the dripping until golden brown and then add to the onions and garlic. Add the sage and season with salt and pepper. Roll the suet pastry into a rectangle about 1/2 inch thick, then place on top of a rectangle of buttered greaseproof paper which in turn is on top of some foil. Lay the 8oz streaky raw bacon across the pastry, close together and lengthways so when you cut the clanger it will go across the bacon. Put the cooked filling on top of the bacon and pastry. Roll up and seal the ends. Then roll up the paper and foil, very loosely, to give room for the pastry to expand and seal the ends. Coil up in your steamer and steam for 11/2-2 hours. Sauce: heat all the ingredients together in a saucepan and adjust ingredients to taste.


bacon recipe courtesy of: Steve Murch, BigOven.com

1965. LLAMA SOUS VIDE with LEEK, DATE and BACON COMPOTE

yields two servings


6 oz llama
¼ lb butter
2 onions, thinly sliced on mandolin
2 leeks, halved lengthwise
½ cup dates
2 slices smoked bacon, chopped and rendered
1/8 cup honey
½ cup sherry wine
1 tablespoon sherry vinegar
salt and pepper, to taste

Season llama with salt and pepper. Roast meat until medium rare. Let rest before slicing.

For Soubise: Sweat onions in half of the butter and season. Cook down low and slow. Puree until smooth.

Sweat leeks in remaining butter. Add dates, bacon, and honey to caramelize. Add sherry and reduce. Finish with sherry vinegar.

Pour soubise sauce onto plate. Slice llama and fan on top of sauce. Serve with quenelle of leek and date compote.


bacon recipe courtesy of: Chef Amanda Baumgarten, Top Chef, Season 7, Episode 6, Quickfire Challenge

1964. PORK LOIN stuffed with HAM, PEACHES, BACON, CHORIZO, PRUNES and PEPPERS

serves 6 to 8


1 pork loin, approximately 3 to 4 lbs., butterflied
salt and freshly ground black pepper
1/2 lb. smoked ham, sliced 1/4-inch thick
1 15-oz. can halved peaches
1/2 lb. pre-cooked, thick-slice pepper bacon
1 lb. Spanish chorizo
1 cup pitted prunes
1 cup sauteed green and red peppers, cooled

Preheat oven to 350 degrees F. Generously season both sides of butterflied pork loin with salt and pepper. Begin to layer remaining ingredients in the middle third of the loin in the following order: ham, peach halves, bacon, chorizo, prunes and peppers.

Wrap the ends of the loin over the layered center and tie it at 1-inch intervals with butcher's twine. Roast for approximately 45 minutes or until internal temperature of the loin reaches 130 degree F. (Stuffing components are already cooked and you do not want to dry out the pork loin "wrapper").

Let rest 15 minutes. When cooled, cut into medallions, snipping off butcher's twine as you go.


bacon recipe courtesy of: La Cocina de Lilliam, Miramar, Havana, Cuba | "A Taste of Cuba," Feast, September 2010, page 56

1963. BACON-WRAPPED SWEET and SOUR MEATBALLS

serves six


Meatballs
1 lb. ground pork
3 slices crustless white bread
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground pepper
10 slices bacon, cut in half
1 tablespoon vegetable oil for frying
Wooden toothpicks for securing bacon

Sweet & Sour Sauce
1 teaspoon vegetable oil for frying
1 – 8 1/4 oz. can pineapple chunks in heavy syrup, juice reserved
2 tablespoons cornstarch
1/2 cup brown sugar
Pinch salt
1/4 cup rice wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon fresh ginger
6 tablespoons ketchup
6 tablespoons reserved pineapple juice

For meatballs: Tear apart the bread into small pieces, soak in milk and mash well in small bowl. In medium bowl, mix the ground pork with salt, garlic powder and pepper, stirring with fork. Drain off the excess milk from the mashed bread and mix with the meat. Make meatballs 1″ in diameter. Wrap 1/2 slice of bacon around each meatball. Use half a toothpick for each meatball to secure the bacon to the meatballs. Heat oil in a large skillet over medium heat. Cook meatballs 20-22 minutes until bacon is slightly crisp, turning frequently. Drain on paper towels. Remove toothpicks.

For sauce: Heat oil in medium saucepan. Add the pineapple and cook over medium heat for 1 minute. Add all the remaining sauce ingredients to the pan and bring slowly to a boil stirring continuously until thickened. Allow to simmer 1 minute or until completely clear.

Arrange meatballs on serving platter. Pour sauce over the meatballs. Serve while warm.


bacon recipe courtesy of: Farmer John, 1 Hormel Place, Austin, Minnesota 55912 | Cooking on the Side, February 2, 2010

1962. DOUBLE CHICKEN CLUB SANDWICH with BACON and SAFFRON AIOLI

makes 4 servings


Pinch of saffron threads, crumbled (4 to 5 threads)
2 teaspoons warm water
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Ground black pepper, to taste
6 ounces bacon
8 slices whole-grain sandwich bread
8 ounces sliced cooked chicken breast
2 cups arugula or leaf lettuce
1 large tomato, sliced
1/2 small avocado, sliced (optional)

In a small bowl, combine the saffron and warm water. Let stand for 5 minutes.

In a blender or mini food processor, combine the saffron mixture, mayonnaise, lemon juice, mustard and garlic, then blend until smooth. Season with pepper to taste. Set aside. The aioli can be store, covered, in the refrigerator, for up to 1 week.

Cook the bacon according to package instructions. Toast the bread.
To assemble the sandwiches, spread some of the saffron aioli on each piece of toast. Divide the bacon, sliced chicken breast, arugula (or lettuce), tomato and avocado (if using) among 4 slices of toast; top with the remaining toast.


bacon recipe courtesy of: Jim Romanoff, for the Associated Press | The Seattle Times, July 27, 2010

1961. TAGLIATELLE with SAFFRON, BACON and PEAS

serves two


few slices of bacon
1 pinch of saffron
olive oil
1 garlic clove
200 ml of white wine
2 tbsp of mascarpone
1 lemon, zested
150 grams frozen peas, defrosted
100 grams tagliatelle
basil, chopped to serve
freshly grated parmesan

In a non stick frying pan (preferably a deep one) heat the olive oil and cook the garlic and the bacon until golden. Crush the saffron in a small bowl and add 1 tbsp of boiling water. Allow to sit for 1 minute and then add to the pan. Pour in the wine and season well.

Reduce by half and then add the mascarpone, lemon and peas and heat through. Cook the pasta according to package instructions. Drain well and add to the pan with the sauce. Serve with basil and grate some fresh parmesan on top.


bacon recipe courtesy of: Simone van den Berg, Junglefrog Cooking, February 24, 2010

1960. BACON-WRAPPED BUTTERFISH served peasant style

yields four servings


4 (8-ounce) butterfish fillets, black cod or sablefish
12 slices raw bacon
2 (1-inch) slices eggplant, cut lengthwise
2 (1-inch) slices yellow squash, cut lengthwise
2 (1-inch) slices zucchini, cut lengthwise
Olive oil, for drizzling
1/2 cup minced onions
2 tablespoons minced shallots
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved
1/2 cup Queen stuffed olives, halved
1 cup peeled, seeded and chopped Roma tomatoes
2 cups veal stock
4 parsnips, peeled into thin strips
1 cup hot mashed potatoes
2 tablespoons basil, chiffonade
1/4 cup grated Parmigiano-Reggiano

Preheat the oven to 400 degrees F.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)

Season the fish fillets with creole seasoning. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.

Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice.

In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.

Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed potatoes in the center of each plate.

Lay each fillet directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with some of the fried parsnips, basil and cheese and serve immediately.


bacon recipe courtesy of: Emeril Lagasse, "Perfect Pork," Emeril Livev, 2006

1959. BACON and BLACK TRUFFLE MACARONI and CHEESE

serves 4 as a main dish


2 tbsp. salted butter, melted
3/4 cup panko (Japanese breadcrumbs) or coarse dry breadcrumbs
3 cups (12 oz) shredded white extra sharp cheddar cheese, divided
8 oz dry penne pasta
1 tbsp. black truffle oil (optional)
2 tsp. olive oil
4 slices uncooked smoked bacon, preferably applewood, chopped
2 tbsp. minced shallots
1 tbsp. minced garlic
1/4 tbsp. dried thyme
2 tbsp. all- purpose flour
1 1/2 cups half and half
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. minced fresh basil

Preheat oven to 350 degrees° F. Lightly butter four 8 oz shallow ramekins.

To make topping, in a small bowl, combine butter, breadcrumbs and ½ cup cheese. Set aside.

In a large pot, bring 3 quarts of water to a boil. Add 2 ½ teaspoons salt and penne. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and transfer to a large bowl. Toss pasta with truffle oil and set aside.

Prepare sauce while pasta is cooking. Heat olive oil in a large saucepan over medium heat. Add bacon and cook until golden 3-4 minutes. Stir in shallots, garlic and thyme and cook for one minute. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add half and half and bring just to a boil, whisking constantly. Reduce heat and simmer, stirring often, until sauce slightly thickens, 4-5 minutes.

Add salt, pepper and remaining 2 ½ cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in basil and pasta. Divide into individual baking dishes. Top with reserved breadcrumb mixture. Bake for 10-15 minutes until bubbly and top begins to brown.

Let sit 5 minutes before serving.


bacon recipe courtesy of: Tillamook Cheese, 4175 Highway 101 North, Tillamook, Oregon 97141

1958. WARM KABOCHA SQUASH SALAD with DANDELION, BACON, RICOTTA SALATA and PUMPKIN SEEDS

yields four servings


2 tablespoons pumpkin seeds
One 2 pound kabocha squash
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
8 slices thick-cut sliced applewood smoked bacon
1/4 cup sliced shallots
4 ounces young dandelion greens, cleaned
2 tablespoons sherry vinegar
One 4 ounce piece ricotta salata cheese, cut into 1/8 inch thick slices

Preheat the oven to 375 ° F.

Spread the pumpkin seeds on a baking sheet and toast until lightly golden, stirring once or twice, about 10 minutes.

While the pumpkin seeds are roasting, carefully cut the squash in half lengthwise and remove the seeds. Place the squash, cut side down, on a cutting board, and using a sharp knife, carefully remove the peel. Slice the squash lengthwise into 3/4-inch-thick wedges.

When the pumpkin seeds are done, increase the oven temperature to 425 ° F.

Toss the squash wedges with 1/4 cup of the olive oil, 1 1/2 teaspoons of salt, some black pepper, and the thyme. Place the squash flat side down on a baking sheet lined with aluminum foil. Roast in the oven for about 30minutes, or until tender when pierced with a knife.

Meanwhile, cut the bacon crosswise in half or into 4-inch pieces. Heat a large frying pan, large enough to hold the bacon (and later, the squash slices) in a single layer, over high heat for 1 minute. Add the bacon and cook, adjusting the heat, so it cooks evenly. Render the fat until the bacon begins to brown, but is still tender and chewy. Remove the bacon from the pan and place on absorbent towels. Pour off and discard all but 2 tablespoons of the bacon fat from the pan. Add the squash in a single layer. Add the shallots and gently toss with the squash coating everything in the fat.

Place the dandelion greens in a large bowl. Add the squash to the bowl, and toss carefully with the greens. Add the vinegar to the pan, swirl for a couple of seconds. Remove from the heat and add the remaining 2 tablespoons of the olive oil. Pour over the salad. Sprinkle with salt and pepper. Carefully toss everything together.

Transfer to a serving platter or individual serving plates, layering the ingredients. Arrange the cheese and the bacon in and around the salad. Scatter the pumpkin seeds on top. Serve immediately.


bacon recipe courtesy of: Suzanne Goin, Asian Food Channel.com

1957. WARM SPINACH SALAD with BACON, TOMATOES and PECANS

serves four


1/2 cup pecan halves
6 slices bacon, cut into 1-inch pieces
1 red onion, halved and thinly sliced
1 pint (2 cups) grape tomatoes
1/3 cup white-wine vinegar
1 tablespoon sugar
2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
Coarse salt and ground pepper

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside. Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet. Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes. Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.


bacon recipe courtesy of: Everyday Food, April 2007

1956. BACON-WRAPPED PERSIMMON WEDGES

makes ten servings


1 pound sliced bacon, cut crosswise into thirds
8 persimmons, cored and sliced into 6 wedges each
1/4 cup sherry vinegar, for brushing
salt and pepper

Position racks in the upper and lower thirds of the oven and preheat to 400°. Wrap a piece of bacon around each persimmon wedge; secure with a toothpick and arrange on 2 parchment-paper-lined rimmed baking sheets. Roast for 20 minutes. Flip the wedges, rotate the pans and increase the heat to 425°; roast until the bacon is crisp, about 20 minutes. Brush with the sherry vinegar and season with salt and pepper. Serve immediately.


bacon recipe courtesy of: Sarah Belk King, Everyday with Rachael Ray, December/January 2010

1955. PATTYPAN FRITTATA with BACON and CORN

yields 4-6 servings


1 large onion, chopped
2-3 rashers bacon, trimmed of fat, chopped
1 teaspoon oil
1/2 cup self-raising flour
3 eggs
1 cup reduced-fat milk
2 potatoes, cubed, cooked
410g can whole kernel corn
60g grated cheese
1 spring onion, chopped (or use fresh chives, parsley or coriander)
salt and pepper
cooking spray

Preheat oven to 220°C. Cook onion and bacon in oil until soft, then set aside to cool. Place flour in a large bowl. In a separate bowl, combine eggs, milk and cooled onion and bacon. Season with salt and pepper then beat with a fork. Pour this into the bowl with the flour and stir until just combined. Add prepared potatoes, drained corn, two-thirds of the grated cheese and spring onions or herbs. Spray a 12-cup metal muffin pan thoroughly with cooking spray and spoon mixture into cups (metal dishes will give the best results). Top with remaining grated cheese and cook at 220°C for 25-35 minutes. Let cool for 5 minutes before turning out or cutting. Serve café-style with a drizzle of sweet chilli sauce, tomato relish or chutney and a side salad.


bacon recipe courtesy of: Sophie Gray, Healthy Food Guide, May 2008

1954. CAPRESE CHICKEN with BACON

yields four servings


8 bacon strips
4 boneless skinless chicken breast halves, 6oz each
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese

Place bacon in an ungreased baking pan. Bake at 400 for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain. Place chicken in an ungreased 13x9 baking pan, brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross. Bake, uncovered, at 400 for 20-25 minutes or until a meat thermometer reads 170. Top with cheese and bake 1 minute longer or until melted.


bacon recipe courtesy of: Janice Cook, on wegottaeat.com

1953. ROAST BRILL with LINGUINE with BACON, SMOKED SALMON and CAPERS

serves one


1 brill fillet
black pepper
1 tbsp plain flour
25 g butter
100 g linguine
3 rashers dry-cured bacon, shredded
4 tbsp double cream
1 tbsp white wine
85 g smoked salmon, shredded
half tbsp capers
1 tbsp grated parmesan
half tbsp chopped parsley
olive oil or herb oil, for drizzling
watercress salad, to serve

Preheat the oven to 190ºC/gas 5. Season the brill with salt and freshly ground pepper. Coat the brill in the flour. Heat 15g of butter in a small frying pan. Fry the brill briefly until golden on both sides. Transfer the brill onto an oiled baking sheet and dot with the remaining butter. Roast the brill until cooked through, around 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Add the linguine and cook until al dente; drain and keep warm. Meanwhile, fry the shredded bacon in a non-stick frying pan for 2-3 minutes. Add the cream and white wine. Cook briskly, stirring often, until reduced by half. Toss the drained linguine with the cream mixture, adding the smoked salmon, capers, Parmesan and parsley and mixing well. Place the linguine mixture in a warm serving dish, top with the roast brill and drizzle with a little olive oil or herb oil. Serve at once with a watercress salad.


bacon recipe courtesy of: Paul Merrett, Good Food Live, UKTV-Food

1952. DUCK CONFIT with PUY LENTILS, BACON and LOVAGE

serves four


A tin of 4 confit duck legs
1 white onion, finely chopped
1 large carrot, peeled and chopped into small cubes
4 rashers of streaky bacon, chopped into chunks
2 garlic cloves, crushed
200 grams puy lentils
200ml chicken or vegetable stock
200ml white wine
a handful of rosemary and thyme leaves, finely chopped
5 to 6 large lovage leaves (depending on strength), chopped
a large tablespoon of herb mustard

Preheat the oven to 180 C. First cook your lentils. Rinse under cold water then place in a saucepan and cover with twice their volume in stock and white wine. Bring to the boil and then simmer for 15 to 20 mins until cooked but still al dente. Top up with stock and wine if required. Meanwhile, fry the bacon in a large pan until starting to turn golden brown. Remove from the pan and set aside. Now sweat off the onions in a little butter and olive oil. When starting to soften add the diced carrot and cook gently till the onion and carrot are soft. While the lentils and onions/carrots are cooking sort out your duck. Drain off most of the fat then place in the oven in a roasting tray for 10 minutes until warmed through. Remove from the oven and heat your grill to a high heat. Grill briefly until the skin is crisped up. To finish the dish, add your garlic, chopped herbs and a glug of white wine to the onions and cook for a couple of minutes on a medium heat. Add your cooked lentils to the mix and check the seasoning. To serve, place a mound of lentils in the centre of each plate and top with a confit duck leg (or roast, sliced duck breast). Top with a torn lovage leave and serve immediately.


bacon recipe courtesy of: Jenny McNeill, Ginger Jar Food, 58 Woodlands Park Road, London, SE10 9XA, October 5, 2009

1951. PEA and LOVAGE SOUP with CRISPY BACON

serves four


1 leek, roughly chopped and washed
1 onion, peeled and roughly chopped
50 grams butter or vegetable or corn oil (see above)
1.5 litres vegetable stock
300 grams podded weight of fresh or frozen peas
a couple of sprigs of lovage
salt and freshly ground black pepper
4 rashers of rindless streaky bacon

Gently cook the leek and onion in the butter (or oil) until soft. Add the vegetable stock, season with salt and pepper and simmer for 20 minutes. Add the peas (reserving a few for garnish) and the lovage, bring back to the boil and simmer for 6-7 minutes.

Blend the soup in a liquidiser until smooth and strain through a fine-meshed sieve. Correct the seasoning if necessary. While the soup is cooking either fry or grill the bacon until crisp, leave to cool and chop it finely.

If you are serving the soup cold, then chill the warm liquid as quickly as possible on some ice so that it retains its vibrant green colour.

Serve with a few cooked peas in the soup and scatter with the bacon.


bacon recipe courtesy of: Mark Hix, The Independent, Independent Print Limited, 2 Derry Street, London, W8 5HF, June 26, 2010

1950. WARM SMOKED BACON, BROAD BEAN and SEA PURSLANE SALAD

8 new potatoes, washed
2 rashers of smoked back bacon
2 breakfast radishes, washed
20 leaves of sea purslane, washed
125 grams broad beans, shelled and outer skins removed
10 ml extra virgin live oil
sea salt and freshly cracked black pepper

Cook the new potatoes in salted boiling water until tender, refresh and drain. Peel the potatoes and break them into bite size irregular chunks. Wash the radishes, remove the leaves and slice the radishes finely using a mandolin. Blanch and refresh the broad beans and remove the outer skins and finely shred the sea purslane. Shred the smoked back bacon.


bacon recipe courtesy of: The British Larder, July 27, 2010

1949. BACON-WRAPPED LOIN of KID and QUINCY JELLY GLAZE with GOATS' CHEESE DAUPHINOISE POTATOES, CARAWAY CARROT PUREE and BUTTERED BROAD BEANS

serves four


For the goats' cheese dauphinoise potatoes
2 oz. butter, for greasing
3 lb, 3 oz waxy potatoes, peeled, thinly sliced on a mandoline
salt and freshly ground black pepper
7 oz. goats' cheese
2 garlic cloves, finely sliced
10½ fl oz double cream
10½ fl oz goats' milk

For the kid
2 kid loins, cut into 12 slices, each 2-in thick
12 rashers smoked streaky bacon, cut in half lengthways
knob of butter
4 tbsp sunflower oil
1 bunch fresh sage, leaves only

For the quince jelly glaze
2 oz. unsalted butter
1 garlic clove, crushed to a paste with the edge of a knife
5 oz. quince jelly
1 tbsp chopped fresh rosemary leaves
3 tbsp fresh beef stock
salt and freshly ground black pepper

For the vegetables
14 oz carrots, peeled, chopped
2 tbsp caraway seeds
salt and freshly ground black pepper
7 oz broad beans, pods removed (podless weight)
2 oz butter
2 oz quince and fig 'cheese', thinly sliced, to serve

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

For the goats' cheese dauphinoise potatoes, grease the insides of a large ovenproof dish liberally with butter. Arrange a layer of potato slices in the bottom of the dish, and season, to taste, with salt and freshly ground black pepper. Repeat the layering process, seasoning between each potato layer, until the layers of potato slices reach halfway up the sides of the dish. Crumble over the goats' cheese and sprinkle over the garlic. Continue to layer the potatoes, seasoning between each layer of potato slices, until all of the potato slices have been used up. Pour over the cream and goats' milk until the liquid just covers top layer of potato slices. Cover the dish with aluminium foil and transfer to the oven. Bake for one hour, or until the potatoes are just tender, then remove the foil and return the dish to the oven for a further 12-15 minutes, or until the top layer is crisp and golden-brown. Remove from the oven and set aside to cool slightly. Cut the dauphinoise potatoes into squares and keep warm.

For the kid, wrap each slice of kid loin in one of the halved bacon rashers and secure with a cocktail stick. Heat the butter and two tablespoons of the oil in a large, ovenproof frying pan over a medium to high heat. When the oil is hot, add the wrapped kid loins and fry for 1-2 minutes, on each side, or until browned on both sides. Transfer the pan to the oven and continue to cook for 5-8 minutes, or until the kid loins are just cooked and the bacon is crisp. Remove from the oven and set aside to rest for 4-5 minutes. Heat the remaining two tablespoons of oil in a separate pan, add the sage leaves and fry for one minute, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

For the quince jelly glaze, heat the butter in a pan over a medium heat. When the butter is foaming, add the garlic and fry for 1-2 minutes, or until softened but not coloured. Add the quince jelly and stir until it has dissolved. Add the rosemary leaves and beef stock and stir until well combined. Season, to taste, with salt and freshly ground black pepper, then bring the mixture to a simmer and continue to simmer for a further 1-2 minutes, or until the mixture has thickened slightly.

Meanwhile, for the vegetables, bring a pan of salted water to the boil, add the carrots and caraway seeds and cook for 6-8 minutes, or until tender. Drain well, then transfer the boiled carrots and caraway seeds to a food processor and blend to a purée. (Add a little cooking water to the mixture to loosen the purée as necessary.) Season, to taste, with salt and freshly ground black pepper. Bring a separate pan of salted water to the boil, add the broad beans and cook for 1-2 minutes, or until just tender. Drain well and refresh the beans in cold water, then peel away the outer membranes from the beans and set aside. Heat the butter in a separate pan over a medium heat. When the butter has melted, add the cooked beans and stir until coated in the melted butter and warmed through. Season, to taste, with salt and freshly ground black pepper.

To serve, place one square of goats' cheese dauphinoise potatoes into the centre of each of four serving plates. Spread a spoonful of the quince jelly glaze in a circle onto each plate and place three pieces of wrapped kid loin on top of each. Balance a slice of the quince and fig 'cheese' on top of each serving. Top with one deep-fried sage leaf. Spoon the buttered broad beans alongside. Using two spoons, make quenelles of the carrot and caraway purée alongside.


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

1948. PLANTAIN MASH with BACON

yields four servings


1 onion, minced
1 tablespoon garlic, minced
6 to 8 slices bacon, minced
1/2 cup chicken stock
1 1/4 cups heavy cream
4 to 5 ripe plantains, roughly chopped
1 teaspoons salt
1 teaspoon coarse ground black pepper

Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve.


bacon recipe courtesy of: Aaron McCargo, Jr., "Date Night Any Night," Big Daddy's House, Food Network

1947. GRILLED BLUE FISH on WATERCRESS with WARM BACON DRESSING

yields four servings


6 cups watercress, washed and spun dry
2 tablespoons olive oil
1/2 pound apple-smoked bacon, diced
1 tablespoon minced shallot
1 teaspoon minced garlic
1/4 cup chopped walnuts
1 cup thinly sliced Granny Smith apples
2 tablespoons honey
4 (6-ounce) blue fish fillets, at least 1/2-inch thick
2 tablespoons creole seasoning
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh chopped basil, plus fresh basil sprigs, as garnish
1/2 cup apple cider vinegar

Place the watercress in a large heatproof bowl and set aside.

Preheat the grill. Place a large saute pan over medium-high heat.

Add the olive oil and when hot, add the bacon. Cook, stirring often, until most of the fat has been released and the bacon is crispy, about 6 minutes. Add the shallots and garlic, and cook for 1 minute. Add the walnuts and cook until just toasted, stirring, about 1 minute. Add the apples and honey and cook, stirring occasionally, for 3 minutes. Season the blue fish filets on both sides with the Essence, and 1 teaspoon of salt. Place on the grill and cook for 3 1/2 to 4 minutes per side.

Season the bacon apple mixture with 1/2 teaspoon of salt, 1/2 teaspoon of the black pepper, and the basil. Add the vinegar and reduce by half, about 30 seconds. Remove the dressing from the heat and pour over the watercress.

Season the watercress with the remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to coat and divide the watercress among 4 plates. Place the fish on top of the watercress, and garnish with the fresh basil sprigs. Serve immediately.


bacon recipe courtesy of: Emeril Lagasse, "Maryland By The Sea," Emeril Live, 2001

1946. BOILED BACON in APPLE JUICE

1.1 kg collar of bacon
550 ml apple juice
1 onion, sliced
black pepper, freshly ground to taste
30 ml cornmeal

Place bacon in a large saucepan and cover with cold water. Bring to the boil slowly, lift out and place in slow cooker. Discard the water. Add the apple juice and onion to the pan and bring to the boil. Pour over the bacon and season with pepper. Cook for the recommended time. Remove bacon and place on a serving dish, keep warm. Place the cornflour in a small pan and blend with a little cold water. Gradually stir in the apple juice. Bring to the boil and simmer for 2 minutes.


bacon recipe courtesy of: ifood.tv

1945. PEA and BACON RAMEN

2 slices bacon, chopped
1 small onion, chopped fine
1 3-ounce package ramen noodles, coarsely broken in package; flavor packet discarded
1 tablespoon olive oil, if necessary
1 cup frozen peas, preferably baby peas
1 1/4 cups reduced-sodium chicken broth, plus additional if needed
3 to 4 tablespoons grated Parmesan, plus additional for serving
freshly ground black pepper

Cook bacon in a 2 to 4-quart heavy saucepan over medium heat, stirring occasionally, until crisp. Add onion and cook, stirring, until beginning to brown lightly. Add ramen and, if mixture is dry, olive oil, and cook, stirring, until beginning to brown lightly. Add peas and broth and bring to a boil, then reduce heat and simmer, covered, 3 minutes. (Mixture should be thickened but still soupy.) Stir in 3 tablespoons parmesan, or enough to thicken risotto and season with salt and pepper. Serve "risotto" sprinkled with additional parmesan, if desired.


bacon recipe courtesy of: Kemp Minifie for Kitchen Daily.com