2247. FOCACCIA with CRISPY BACON, VIDALIA ONION, ROSEMARY and FETA CHEESE

makes one 10x16-inch focaccia


1 1/2 – 2 pounds store bought pizza dough
olive oil as needed
6-7 slices bacon
1/2 cup thinly chopped Vidalia onion
1 tablespoons chopped fresh rosemary
1/2-3/4 cup sliced halved cherry or grape tomatoes
1/2 cup sliced pitted black olives
approx. 1/2 cup crumbled feta cheese

Roll the dough out on a floured surface into a 9 x 12-inch rectangle.

Add a generous amount of olive oil to a large baking tray. Add the dough and cover with plastic wrap or a piece of parchment paper and let it rise a bit in a warm place.

Crisp up 6-7 slices of bacon. Drain on paper towels, then pour off most of the rendered bacon fat and add about 1/2 cup thinly chopped onion and 1 tablespoon finely chopped fresh rosemary and cook to soften.

Once the onions have softened, let them cool down completely. Preheat the oven to 400 degrees.

Crumble the cooked bacon and combine that with the cooked onions. Add a few sliced grape tomatoes, a few sliced pitted black olives and a handful of crumbled feta cheese.

Toss that together and add it to the top of the focaccia dough, pressing it in with your fingers and pressing outward as you go.

Place the tray on the center rack of the preheated oven. Let it go for about 10 minutes, then take it out of the oven and brush a little olive oil around the outside edge of the dough. Place it back into the oven, rotating the tray halfway. Let it finish baking and browning up. It'll take approx. 25 minute's total. Cool on a cooling rack to help keep the bottom crust nice and crisp.


bacon recipe courtesy of: Dan Eaton, YNN Rochester, 71 Mt. Hope Avenue, Rochester, New York 14620, June 7, 2011

2246. BACON SQUID BUNDLES with SQUID INK VINAIGRETTE

serves four


1 large squid, cleaned, prepared and cut into fine juilienne
8 slices of cured bacon
Olive oil for frying
1 teaspoon of squid ink
100 mils of sunflower oil

Cut each slice of bacon in two lengthways. Wrap thin strips of bacon around the middle of bunches of julienned squid to form little bundles and then fix with toothpicks. Sauté the bundles in a little oil on a medium heat until the bacon is crisp. Drain on kitchen paper and transfer to a serving plate. Make the vinaigrette by mixing the squid ink with the sunflower oil. Drizzle over the bundles. Serve immediately.


bacon recipe courtesy of: Vernon Grant, for Spanish Food World (owned and operated by The Tapas Lunch Company Ltd., Unit 1, Johnston Logistics UK, Harling Road, Snetterton, Norwich, NR16 2JU)

2245. TORTELLINI PASTA SALAD with BACON, BROCCOLI and BASIL

serves six


16 oz. cheese tortellini
6 slices bacon
4 cups broccoli florets

Vinaigrette:
1/4 cup white wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

6 large basil leaves, chiffonaded (rolled and thinly sliced)

Set a large pot of salted water over high heat and bring to a boil. Cook tortellini according to package instructions. Drain and immediately rinse with cold water. Drain again. Transfer to a large serving bowl.

In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.

Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add the broccoli florets. Saute until the broccoli is tender-crisp, about 2 minutes. Remove from heat and stir into tortellini.

Vinaigrette:
In a medium bowl, whisk together white wine vinegar, lemon juice, honey, salt, and pepper. While whisking constantly, slow pour in olive oil until combined.

Pour the vinaigrette over the tortellini and gently toss. Stir the basil into the pasta salad. Serve.


bacon recipe courtesy of: Dara Michalski, Cookin Canuck, June 14, 2011

2244. PAPPARDELLE with BACON HOCK, PEAS and SPINACH

serves two


1 onion
1 bacon hock
½ cup chicken stock
1 cup frozen peas
2 cups baby spinach leaves
2 sheets fresh lasagna
2 tablespoons olive oil
4 rashers bacon

Peel onion and cut into quarters. Place onion and bacon hock in a saucepan and cover with water. Simmer for one hour, replenishing water to keep the hock covered. Drain, reserving one cup of cooking liquid. Cut skin from hock and discard. Remove meat from bone. Chop meat roughly. Bring reserved cooking liquid and chicken stock to the boil. Add peas and cook for five minutes. Add spinach and cook a further minute. Cut pasta sheets into 4cm wide, long ribbon lengths. Cook pasta in a saucepan of boiling, salted water for eight minutes. Drain and drizzle with oil. Return pasta to saucepan with pea mixture and bacon hock pieces. Mix to combine. Grill bacon. Remove rind and cut bacon into 4cm pieces. Serve pasta mixture in bowls with crisp bacon pieces.


bacon recipe courtesy of: New Zealand Woman's Weekly, PO Box 90119, Victoria Street West, Auckland 1142, New Zealand

2243. SALAD of RUNNER BEANS, MANGETOUTS, BACON, CAPERS and PARSLEY

serves six


300 grams runner beans, topped and tailed, and cut into 3cm lengths diagonally
300 grams mangetouts, topped and tailed
250 grams rindless unsmoked streaky bacon, diced
45 mls small capers, rinsed
90 mls coarsely chopped flat-leaf parsley

FOR THE DRESSING
15 mls red wine vinegar
5 mls Dijon mustard
1 garlic clove, peeled and crushed to a paste
5 mls caster sugar
sea salt, black pepper
75 mls groundnut oil
30 mls extra virgin olive oil

Bring two large pans of salted water to the boil, cook the runner beans in one pan for 6-7 minutes until tender, and the mangetouts in the other pan for 2 minutes, drain them both into the same colander and briefly refresh under the cold tap.

Heat a large frying pan over a medium heat, add the bacon and fry in its own fat for 9-11 minutes until golden, stirring occasionally and separating the pieces. Drain on kitchen paper and leave to cool.

To make the dressing, whisk the vinegar, mustard, garlic, sugar and some seasoning in a bowl, then gradually whisk in the oils until you have a thick, creamy emulsion.

Combine the beans, bacon, capers and parsley in a large bowl. You can prepare the salad to this point up to a couple of hours in advance, in which case cover everything and set aside, and toss with the vinaigrette shortly before serving.


bacon recipe courtesy of: Annie Bell, Country Living | All About You

2242. SZECHUAN SMOKY BACON CABBAGE

serves 4-6 as a side dish


1 tablespoon groundnut oil
1 medium red chilli, deseeded and finely chopped
1 teaspoon Szechuan peppercorns
5 smoked streaky bacon rashers, chopped into 1cm pieces
1 teaspoon Shaohsing rice wine
300g pointed cabbage, halved and shredded into 1cm pieces
1 tablespoon black rice vinegar
juice of 1 lemon
1 teaspoon chilli oil
pinch of salt

Heat a wok over a medium heat. Add the groundnut oil and stir-fry the chilli and peppercorns for a few seconds, then add the bacon and stir-fry for 2-3 minutes.

When the bacon browns, add the rice wine and cabbage and stir-fry for a further 3 minutes. Season with black rice vinegar, lemon juice, chilli oil and the salt and toss together well before serving.


bacon recipe courtesy of: Ching-He Huang, delicious magazine

2241. MOZZARELLA SOUP with ANISE TOAST and BACON OIL

For the bacon oil:
200 g bacon, uncooked
vegetable oil

Cut the bacon in small pieces and put in a pan. Cover the bacon with the vegetable oil and heat to a simmer (don't boil) for about 40 min. Remove the pan from the stove, cover with cling film and let stand at room temperature over night. Reheat the oil the next day for about 40 min again - strain trough a very fine sieve. Remove most of the fat form the bacon and dice the remaining meat, distribute in four soup cups


For the anise toast:
1 toastbread, whole
2 teaspoons anisseed, ground
some pastis
fleur de sel

Remove the crust of the bread and cut lengthwise in to long sticks. Toast the bread on all sides just before serving. Brush with some pastis, sprinkle with aniseed and fleur de sel


For the soup:
1 shallot
1/2 teaspoon butter
5 mozzarella di bufala balls - cut in medium size pieces
8 dl cream (50% fat)
2 dl milk
salt and white pepper

Sweat the shallot in a medium sized pan with the butter, without letting the shallot take color. Add the milk and cream, bring to a boil and reduce the heat until you reached 50C. Add the cheese and slowly(!) let it melt. Season. Strain before serving to remove the unmelted mozzarella. Drizzle some bacon oil on the soup and serve with the anise


bacon recipe courtesy of: Philippe Berthoud, Philippe's Recipes, February 1, 2011

2240. SPICY BLACK BEANS with ONION and BACON

yields eight servings, about four cups


¼ lb bacon, chopped
1 large onion, chopped
2 large garlic cloves, chopped
two 15oz. cans black beans, rinsed & drained
one 16oz. can diced peeled tomatoes
one 4oz. can diced green chiles
2½ tablespoons chili powder
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
salt and freshly ground black pepper

Cook bacon in heavy, large saucepan over medium heat until light brown, about 10 minutes. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients.

Simmer until chili is thick, stirring frequently, about 12 minutes. Season to taste with salt and pepper.


bacon recipe courtesy of: Lori Lange, RecipeGirl.com, March 10, 2007

2239. BACON, CHEDDAR and CASSAVA STUFFING

yields 1 9” x 13” x 2” baking dish


2 to 3 slices bacon, diced
5 tablespoons butter
2 cups diced onions
1 ½ cups grated cassava
3 cloves garlic, minced
1/3 cup sliced green onions, green and light green parts only
1 ¼ cups shredded cheddar cheese
10 cups day-old white or sourdough bread, cut into 3/4 “ cubes*
1 1/4 cup chicken stock
2 eggs, beaten

Preheat oven to 350°F.

Heat a medium skillet over medium heat. Add diced bacon and cook for 5 to 7 minutes until crispy. Transfer bacon using a slotted spoon to a paper towel-lined plate. Pour out most of the rendered bacon fat save about 2 teaspoons.

Turn heat down to medium-low and add butter. Add onions and cook 3 to 5 minutes until translucent. Add cassava and garlic and cook for another minute. Transfer to a bowl.

Add green onions, cheese, bread, eggs, and chicken stock to onion mixture and combine thoroughly. Pour stuffing mixture into a greased baking dish and bake for 30 to 40 minutes until the outside is lightly browned and the stuffing is warmed through. Serve warm.


bacon recipe courtesy of: Aliya LeeKong, November 8, 2010

2238. BACON-WRAPPED TOFU TACOS with JALAPENO CREME

yields four servings


1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
2 cloves garlic, minced
3 tablespoons olive oil
12 ounce package tofu
1 pound bacon, cooked until done, but not too crispy
3 whole jalapeno peppers, de-seeded and diced small
8 ounces cream cheese, softened
2 cups Monterey jack cheese, shredded
1 cup chicken broth
17 ounces package flour tortillas (fajita or taco size)

In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 Tablespoons of olive oil. Slice the tofu very thinly, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside.

Heat about 1 tablespoon of olive oil over medium high heat in a large pan. Add the seasoned tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done – I let mine cook about 2-3 minutes per side. When done, remove the tofu from the pan and cut each piece in half. Then, wrap each piece of tofu with a piece of bacon. Then set the tofu aside and cover with aluminum foil.

Do NOT wash the pan out. Put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 Tablespoon of olive oil and the diced jalapeno. Saute until the peppers are almost getting a little bit brown and everything is fragrant. Add the cream cheese, 1/2 cup of Monterey Jack cheese and chicken broth. Whisk and bring to a slight boil; reducing the heat if you have to, in order to prevent it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.

Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle. When tortillas are done, set them aside on a plate and cover the plate so they stay warm.

To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and add some Monterey Jack cheese. Feel free to add salsa, lettuce, tomatoes, etc.


bacon recipe courtesy of: dixiechik, Tasty Kitchen, June 18, 2011

2237. PLUM and BACON CANAPES

yields four portions


2-3 bread rolls (preferably wholemeal)
16-20 slices lean bacon
16-20 prunes
paprika

Slice the rolls into pieces and place a prune wrapped in a thin slice of lean bacon on each. Arrange the canapés on a baking tray and bake at a high temperature.
Serve sprinkled with paprika.


bacon recipe courtesy of: Czech Specials, Regional Specialty: Central Moravia | Czech Tourism

2236. LO BO GAO: DAIKON RADISH CAKE with LA CHONG (CHINESE SAUSAGE) or BACON

1 large daikon radish, peeled & shredded (to make 6 cups)
6 cups water
2 La Chong, aka Chinese sausage, chopped or 4 slices/3 tablespoons chopped bacon
4 dried shiitake mushrooms
1 tablespoon dried shrimp
2 scallions, diced
1/4 cup cilantro, chopped
2 tablespoons dried shallots
1 teaspoon rice wine
1 tablespoon kosher salt
1/2 tablespoon sugar
1/4 teaspoon white pepper
1 3/4 cups rice flour
1 tablespoon vegetable oil

Chinese sweet hot mustard
Sriracha or sambal
Oyster sauce

Shred radish and place in medium pan with 6 cups of water. Bring to a boil; reduce heat to simmer and cook about 20-30 minutes until radish is tender. Strain radish and reserve cooking liquid.

Place shiitake mushrooms and dried shrimp in bowl and cover with hot tap water. Soak for at least 30 minutes.

Chop scallion, cilantro, bacon, softened mushrooms & dried shrimp. Set aside.

Heat 1 tbsp. vegetable oil in skillet over high heat. Add bacon & cook about 2 minutes until bacon is rendered and slightly browned.

Add diced mushrooms, chopped dried shrimp, cilantro, scallions, dried shallots, rice wine, kosher salt, sugar, & white pepper.

Lower heat to medium and add shredded daikon radish. Mix well and turn off heat.

In medium bowl, add 2 cups of rice flour and 1 1/4 cups of the reserved mushroom & dried shrimp soaking liquid (make sure you leave out the sediment/residual stuff at the bottom). If there's not enough liquid to measure 1 1/4 cups, add reserved daikon radish cooking liquid. Consistency of rice flour mixture should be like that of a medium-thin pancake batter.

Pour rice flour mix into daikon radish mixture. Pour into a 9" loaf pan.

Bring steamer up to a rolling boil over high heat. Place loaf pan in steamer, cover, reduce heat to medium and steam for about 1 hour. Remove radish cake pan from steamer and let cool to room temp.

Invert pan on chopping board to remove radish cake. Slice cake into 1/2" slices. Heat 1 tsp. of vegetable oil in skillet over high heat. Add radish cake slices and cook about 2-3 minutes per side until lightly browned (cover pan if necessary).

Serve with Chinese hot mustard, oyster sauce, or chili sauce (sweet chili sauce, sambal olek, or Sriracha).


bacon recipe courtesy of: The Grub Files: Cooking with Camissonia, Murrieta, California, October 3, 2010

2235. CARAMELIZED ONION and BACON POTPIE

serves 6 to 8


Savory pot pie crust:
1 1/2 cups plus 2 tablespoons flour
1/2 teaspoon salt
2 tablespoons vegetable shortening
1 stick cold butter, cut into ¼-inch pieces
1/4 cup ice water

Filling:
4 slices bacon, cut into ½-inch pieces
4 small onions, cut in half lengthwise, then sliced into thick half-moons
1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
1 cup whole-milk ricotta
1 egg yolk
Kosher salt
Freshly ground pepper
1/4 cup plus 1 tablespoon Parmigiano-Reggiano cheese

To make the crust: Mix flour and salt in a bowl. Cut in the shortening and butter with a pastry blender until the texture of coarse meal. Add the ice water a tablespoon at a time, and mix with a fork until dough comes together. Pat into a ball, cover in plastic wrap and chill until ready to roll it out and assemble potpie.

To make the filling: Heat oven to 350 degrees. Cook bacon in a skillet until crisp around the edges. Remove to paper towel to drain. Pour off all but 1 tablespoon bacon fat. When bacon cools, crumble it. Add onion to the pan, and cook over medium heat, stirring, until onions begin to brown, about 8 minutes. Turn heat to medium-low, add tablespoon of thyme and continue to cook, stirring now and then, until onions are deep golden brown, 20 to 30 minutes. In a bowl, combine ricotta, egg yolk, ½ teaspoon kosher salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano cheese. Mix well. Roll out piecrust to fit pie pans. Pie can be made in 8-inch pie pan or in ramekins. Fit crust to preferred baking container. Spread ricotta mixture over pie shell. Arrange onions on top of ricotta, and sprinkle with tablespoon of Parmigiano. Sprinkle bacon over top. Place in oven, and bake until edges of filling are golden brown, 30 to 40 minutes.


bacon recipe courtesy of: Marolyn Smith, The Courier-Journal | C-J Recipes, PO Box, Louisville, Kentucky 40201-7431

2234. HAWAIIAN RICE NOODLES with BACON and CRAB MEAT

serves four


200 grams rice noodles
200 grams bacon, diced
200 grams crab meat
100 grams salted peanuts
1 tablespoon of ​​fresh onion, green part only, thinly sliced
2 stalks celery, thinly sliced ​
1 tablespoon mayonnaise
1 teaspoon Greek yoghurt
1 teaspoon nigella seeds or sesame seeds
salt and pepper

Cook the rice noodles according to package instructions, drain and cool them under cold running water. Cut them with scissors 3 to 4 times, to help you seasoning them.

In a large non-stick pan stir fry the bacon and let it cook until it turns pink. Now add the crab meat thinly sliced ​​and stir for a few minutes with a wooden spoon until the bacon is golden and crisp.

Put the rice noodles in a large bowl, then season them with the bacon and crab meat, the salted peanuts, the sliced celery and the sliced green ​​onion. Add the Greek yoghurt and the mayonnaise. Mix the noodles with your hands to season them evenly.

Just before serving, sprinkle the rice noodles with the nigella seeds or the sesame seeds, preferably the black ones for a nice colour contrast.


bacon recipe courtesy of: Juls' Kitchen, June 9, 2011

2233. WILD BOAR RAGOUT with BACON DUMPLINGS

serves four


Wild Boar Ragout:
600 grams wild boar leg
250 grams onions
200 ml red wine
150 ml sunflower oil
50 ml hazelnut oil
10 grams juniper berries
20 grams sugar
5 grams cardamom whole
10 grams cinnamon sticks
150 grams frozen cranberries
15 grams fresh thyme
100 grams rose hip jam
salt, to taste

Bacon Dumplings:
200 grams bacon
300 grams flour (hruba mouka)
200 ml milk
250 grams white bread
100 grams onions
30 grams chopped parsley
30 grams butter
salt, pepper, nutmeg to taste

Wild Boar Ragout: Clean the meat and cut in cubes. Heat the casserole and add sunflower oil and hazelnut oil. Sauté the meat until it becomes very brown, then take out. Add sliced onions and all the spices, and sauté until golden. Deglaze the pan with red wine and water. Add the meat back and cook until soft. When ragout is ready, add frozen cranberries and rose hip jam.

Bacon Dumplings: Slice the white bread in small cubes and let dry over night. Slice bacon and onions in small cubes and sauté in same pan. Combine the bread with egg yolk, warm milk, flour, onions with bacon and chopped parsley. Season with salt, pepper, and nutmeg. After all this, slowly mix a whipped egg white inside the mixture.

Brush a cake form with butter or lay out with baking paper, and place the mixture inside and bake at 140°C for 20 minutes. When slightly cooled, slice and serve with the ragout.


bacon recipe courtesy of: Chef Marek Fichtner, Le Grill at Kempinski Hybernská, Prague

2232. SMOKED MACKEREL and BACON CAKES

serves four


400 grams floury potatoes
150 grams smoked streaky bacon
3 spring onions
1 tablespoon melted bacon fat
250 grams smoked mackerel flesh
oil for cooking
flour for dusting
lemon halves, to serve

Peel the potatoes and boil them in deep, salted water. When they are tender, drain and mash them thoroughly.

Discard the rind from the bacon rashers. Put the bacon into the bowl of a food processor with the roughly chopped spring onions. Blitz till you have a rough, crumbly mixture. Pour the oil into a shallow pan and fry the onions and bacon till golden and fragrant. Tip into the mashed potato.

Crush the mackerel lightly with a fork and stir it into the mash. Check the seasoning, adding salt and black pepper as you think fit, then, with floured hands, make 8 thick patties with the mixture. Leave them on a floured tray for 20 minutes in a cold place.

Heat a couple of tablespoons of oil in a frying pan. Dust each cake with flour then slide into the hot oil. Fry for a few minutes on each side till golden. They will probably take about 8 minutes. Serve with the lemon halves.


bacon recipe courtesy of: Nigel Slater, The Observer, March 14, 2010

2231. BACON, LEEK and CREME FRAICHE TAGLIATELLE

serves two


1 leek
4 strips of bacon
2/3 tablespoons creme fraiche
big handful of peas (frozen are fine)
5-6 tagliatelle nests

Chop and wash the leeks and saute gently in a pan with olive oil and a little butter. Turn the heat right down and cook, covered, very gently for 25 minutes, stirring every few minutes. You should only be able to hear the whisper of a sizzle. After 10-15 minutes slice the bacon width-ways into thin strips and add to leek pan, don’t put the lid back on, do turn the heat up a bit. After 20 minutes, cook the pasta in boiling water for 5 or so minutes. Put peas in pasta pan for last 2 minutes. Drain pasta & peas and mix all ingredients in pan, dolloping in creme fraiche. Serve with a crisp side salad.


bacon recipe courtesy of: Urban Foodie, London, UK, January 13, 2009

2230. BACON, MUSHROOM and BEEF STEW

1/2 pound thick-cut bacon, cut into small pieces
3 pounds lean stew meat, cut into 2-inch chunks
1 sliced carrot
1 sliced onion
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups good quality, rich red wine
2-3 cup good quality beef broth
1 tablespoon tomato paste
2 cloves garlic, smashed
1/2 teaspoon dried thyme
1 bay leaf
1 bag frozen pearl onions, defrosted and drained
1 pound sliced crimini mushrooms
parsley for garnish

Preheat the oven to 325 degrees. Pat meat thoroughly dry with paper towels and set aside. In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Remove bacon, and set aside in a medium bowl. When the bacon fat is very hot, but not quite smoking, place about 1/4 of the meat into it, browning quickly on all sides, taking care not to crowd or it won't color well. Continue cooking the meat in this way, until it is all browned, removing the meat from the pan each time and placing it in the same bowl with the bacon. Add the carrot and onion to the pan and cook for 5 minutes, or until slightly tender. Remove to the same bowl as the meat and bacon. Drain the fat from the pot. Return the bacon, beef and vegetables to the pan and sprinkle on the flour, salt and pepper and toss to coat. Add the wine, broth, tomato paste, garlic, thyme and bay leaf and bring to a boil. Place in the oven and cook for 2 1/2-3 hours. While the meat is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 5 minutes. Set aside. Add another tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 minutes. Set aside. After the stew has cooked for 2 hours, stir in the mushrooms and onions. Return to the oven and continue baking until meat is tender and easily pierced with a fork. Taste for seasoning. At this point, if you are serving immediately, skim any fat from the top, sprinkle with parsley and serve over noodles, mashed potatoes or boiled potatoes. If you are making it ahead, cool to room temperature and refrigerate. When ready to reheat, skim any fat from the top, and bring to a simmer, stirring occasionally, over low heat. This should take about 30 minutes.


bacon recipe courtesy of: Alison Needham, on Disney Family.com

2229. FRIED KOMATSUNA, BACON and SHIMEJI MUSHROOMS

serves two


1 bunch komatsuna (Japanese mustard spinach)
1 pack shimeji mushrooms
2 slice bacon
vegetable oil
salt and pepper

Cut the komatsuna into 3-cm lengthwise pieces, cut the stem of shimeji mushroom and 3㎝ lengthwise pieces. Cut the bacon into strips. Heat the oil in a frying pan. Add the bacon, komatsuna and shimeji mushroom and fry. Season with salt and pepper.


bacon recipe courtesy of: Naoko, Cooking Japanese Style, May 23, 2011

2228. KOHLRABI and BACON TART

serves six


4 tablespoons butter
4 small kohlrabies, peeled and shredded
salt and freshly ground white pepper
1/4 cup water
1/4 pound sliced bacon
1 large sweet onion, coarsely chopped
1 teaspoon sugar
3 large eggs
1 cup medium or whipping cream
6 ounces Gruyère cheese, grated
9-inch pastry shell, partially baked (recipe below)
2 tablespoons freshly grated Parmesan cheese

Melt the butter in a large skillet. Add the kohlrabies and toss to coat. Season with salt and pepper. Add the water and stir over medium heat until the kohlrabies are limp and the liquid is evaporated. Remove from the heat.

Fry the bacon until crisp and transfer to absorbent paper. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and toss to coat. Sprinkle on the sugar and stir over medium heat until the onion is golden. Mix in the kohlrabies.

Preheat the oven to 350°. Break the cooked bacon into bite-size pieces and set aside. In a large mixing bowl, beat the eggs and cream. Stir in the kohlrabi mixture, bacon, and Gruyere cheese. Pour the mixture into the prepared pastry shell and bake for 25 minutes or until the surface is partially set. Sprinkle the tart with Parmesan cheese and continue baking for 5 to 10 minutes or until a knife inserted in the center comes out clean.

Pastry Shell
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons solid shortening
3 to 4 tablespoons cold water

To prepare the pastry shell, combine the flour, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly and add the butter and shortening. Cut in with a knife or pastry blender until the lumps of fat are reduced to the size of tiny peas.

Gradually sprinkle in the water, tossing the mixture constantly. When the mixture begins to hold together, gather it into a ball and roll it around the inside of the bowl to pick up any stray particles. Enclose in plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 425°. Roll out the dough and transfer to a 9-inch tart pan or quiche dish. Prick the bottom and sides with a fork and line the pastry with aluminum foil. Pour in 1 pound of dried beans or distribute pie weights over the foil. Bake for 8 minutes. Remove the weights and foil and set the pastry shell aside. Do not prick a second time.


bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., P.O. Box 520, Dublin, New Hampshire 03444

2227. SPICY FRITTATA with BACON, ONIONS, CHEDDAR CHEESE and PEPPERONCINI PEPPERS

serves two


4 slices bacon, chopped and cooked until crisp
1 small onion, peeled and chopped
4 large eggs, beaten
4-5 pepperoncini peppers, sliced crosswise, stems discarded
approx. 1 cup grated cheddar cheese
toast for serving along side

For one frittata, peel and chop 1 small onion, thinly slice 4-5 pepperoncini peppers and grate about 1 cup cheddar cheese. Also chop 4 slices of bacon into bite size pieces and crisp those up in a medium size saute pan.

When the bacon is nice and crisp, drain it on paper towels and pour off about half the bacon fat. Cook the chopped onion in that same pan until it softens up quite a bit.

When you are happy with the onions, add 4 large beaten eggs to the pan, add the bacon back to the pan....the sliced pepperoncini peppers....let it cook on low heat for a minute or two, sprinkle the grated cheddar cheese over the top and then finish it on the top rack of the oven underneath the broiler.

It helps to use a nonstick pan for this and you want to let it cook along underneath the broiler until the eggs are cooked through and the cheese has melted.


bacon recipe courtesy of: Dan Eaton, YNN: Your News Now, TWEAN News Channel of Syracuse, 815 Erie Boulevard East, Syracuse, New York 13210, August 8, 2010

2226. GRILLED BACON-WRAPPED RED SNAPPER

serves two


1 (2.5 pound) whole red snapper, scaled, gutted and fins removed
salt and freshly ground black pepper
handful of mixed herbs, parsley and thyme are delicious
1 lemon, thinly sliced
6-8 slices good bacon
lemon wedges for serving

Turn the grill on high. Check that the fish has been scaled fully, and remove any stray scales. Salt and pepper the inside cavity of the fish and fill with herbs and lemon slices. Salt and pepper the outside of the fish and then wrap in bacon, overlapping each slice with other slices (to ensure that everything stays put). Grill 7 minutes on each side, or until the fish is opaque and tender and the bacon is crisp and beginning to blacken. Fillet and serve with lemon wedges.


bacon recipe courtesy of: Melissa Lieser, for Diabetes Magazine/ASweetLife, March 4, 2011

2225. CORN FRITTERS with BACON, CAMEMBERT and GOLDEN SYRUP

makes twelve fritters


1½ cups plain flour
1 cup mealie meal
1 cup dry polenta
salt
4 teaspoons baking powder
330 ml beer or soda water
oil for frying
1 410 grams tin of corn kernels or use fresh if you have - drained
250 grams streaky bacon, cooked until crispy
1 small ripe Camembert cheese
golden or maple syrup for serving

Mix all the dry ingredients for the fritters, add the beer or soda water and stir. If it needs a little more liquid, just add a little water. Add the corn and mix through. Heat enough oil in a pan and fry spoonfuls of the batter until golden brown. When the fritters are done, drain on kitchen toweling and call the family, these babies need to be eaten warm. Place a slice of Camembert on each fritter and allow the cheese to melt and become all creamy and gooey. Top with the bacon and drizzle some golden or maple syrup over the top.


bacon recipe courtesy of: Nina, Nina's Kitchen/my-easy-cooking.com, South Africa, April 15, 2011

2224. BRUSSELS SPROUTS with KIMCHI PUREE and BACON

serves four


1 pound brussels sprouts, trimmed and outer leaves removed and discarded
1/4 pound smoky bacon, cut into 1-to-1 1/2-inch-long pieces
2 tablespoons unsalted butter
1 cup kimchi, pureed
Coarse salt and freshly ground black pepper
1 cup julienned carrots

Preheat oven to 400 degrees. Halve brussels sprouts through core; set aside. Place bacon in a wide, ovenproof skillet and cook over medium heat, stirring occasionally, until almost crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Drain most of the fat from skillet and add brussels sprouts, cut side-down. Increase heat to medium-high and cook until sprouts begin to sizzle. Transfer skillet to oven and roast until sprouts are deep brown in color, about 8 minutes. Shake skillet to redistribute sprouts, and continue roasting until bright green and tender, 10 to 15 minutes more. Return skillet to stovetop and turn heat to medium. Stir in butter and bacon; season with salt and pepper. Toss sprouts to coat. Divide kimchi among 4 shallow bowls, using the back of a spoon to spread out kimchi so it covers the bottom of each bowl. Divide brussels sprouts evenly among bowls, arranging on top of kimchi. Garnish with carrots and serve.


bacon recipe courtesy of: Momofuku by David Chang and Peter Meehan. Clarkson Potter, 2009

2223. ASPARAGUS BUNDLES with BACON, PANKO and CHILI MAYONNAISE

serves 4-6 as an appetizer


200 grams thin asparagus
about 200 grams thinly sliced bacon
2 eggs, lightly beaten
1 cup of panko breadcrumbs (more or less)
300-400 ml sunflower oil for frying

For the chili mayonnaise
1/4 cup mayonnaise (homemade or store-bought)
2 tablespoons sweet chili sauce

The asparagus should be about 20cm long (8 inches or so, or less). This makes it easier to wrap in the bacon and to fry. Group the asparagus in bundles of five. Wrap each bundle with one or two slices of bacon, keeping the asparagus tips exposed. Basically there should be two layers of bacon to keep the bundle together. Place the egg in a shallow dish, and the panko in a separate shallow dish. Dip each bundle first in the egg, then the panko. Heat the oil in a saucepan to 325 degrees F (160 C). Fry the bundles in batches, turning them with tongs as they become golden. Each bundle shouldn’t take more than 2-3 minutes. Slice each bundle into two pieces. Combine the mayo and chili sauce. Serve immediately.


bacon recipe courtesy of: Sheryl Cababa, crispywaffle, The Hague, Netherlands, April 1, 2010

2222. BRAISED TURBOT in SHERRY VINEGAR with BROWN SHRIMP and BACON

6 turbot fillets

For the braising liquor
90 grams smoked bacon, rind removed, cut into small strips
60 grams shallots, finely chopped
30 ml olive oil
60 grams unsalted butter
1 sprigs thyme
60 ml sherry vinegar
2 cloves garlic, crushed
210 ml fish stock

For the sauce
30 ml whipping cream
60 grams unsalted butter
lemon juice, to taste
180 grams brown shrimps, cooked and peeled
2 plum tomatoes
15 grams parsley

To serve
buttered spinach
creamed mashed potatoes

Preheat the oven to 160C/gas 3.

For the braising liquor: put the bacon strips in a small saucepan, cover with cold water and bring to the boil. As it boils it will throw a scum or froth: remove this with a ladle and discard. Boil the bacon for 2 minutes. Drain and set aside.

In a shallow ovenproof pan, heat the olive oil and add the butter. As soon as the butter has melted add the chopped shallot and cook for about 2 minutes, or until tender but with no colour.

Add the thyme and stir in the blanched bacon strips. Cook for a further 2 minutes. Pour in the sherry vinegar and boil to reduce its volume by two thirds or until syrupy.

Add the garlic and stir in the fish stock. Bring the stock back up to the boil and stir in all the surfacing fat with a small ladle.

Turn down the heat to a gentle simmer and carefully place the turbot (flat or skin side down) into the pan. Cover with buttered baking paper, cover with a lid and cook in the oven for 10 minutes.

When cooked remove the turbot from the braising liquor to a tray. Cover with the butter paper and keep warm above the stove.

For the sauce: strain the braising liquor through a fine mesh strainer into a clean pan and bring the liquid to the boil. Reduce by half.

Add the cream and bring back to the boil. Dice the butter and whisk into the sauce piece by piece. When the butter has been fully incorporated strain the sauce.

Check the seasoning adding salt, pepper and lemon juice to taste. Add the shrimps, tomatoes and parsley.

Pour any liquid that has leached out of the turbot into the sauce. Serve with the turbot, buttered spinach and mashed potato.


bacon recipe courtesy of: John Burton Race, Market Kitchen, Good Food Channel, UK-TV

2221. FARRO PENNE with BACON and RADICCHIO

serves 6 to 8


2 heads garlic, roasted with 1 teaspoon olive oil (yields about 3/4 cup softened garlic after peeling)
1 8-ounce package farro penne (about 5 cups cooked)
4 slices bacon (about 3 ounces)
1/2 large yellow or white onion, thinly sliced (about 1 cup)
4 cups radicchio, sliced chiffonade (thin ribbons)
1/2 cup chicken or vegetable broth
1 tablespoon dried oregano
4 cups (packed) spinach
1 tablespoon olive oil
2/3 cup grated parmesan cheese
12 leaves fresh basil, sliced chiffonade (thin ribbons)
salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees F. Cut off the pointed end of each head of garlic, drizzle with the 1 teaspoon of olive oil, and wrap tightly in foil. Bake 30-40 minutes until soft. Let cool before handling.

Cook the penne in salted boiling water 9 to 10 minutes. Drain and cool.

Cut the bacon into small pieces and cook in a large skillet over medium heat, stirring often. When the bacon is crisp, add the onion and radicchio, stirring to coat the vegetables evenly with the bacon grease. Add the Parmesan Stock (or broth) to the pan, then the oregano and spinach. Toss or stir well and cook until spinach has wilted, 2 to 3 minutes. Set aside while peeling the garlic.

Squeeze the softened roasted garlic from the peel. Toss together with the penne, the bacon-radicchio mixture, olive oil, parmesan cheese, and basil. Taste to check seasonings; add salt and pepper, if needed.

Serve warm or at room temperature.


bacon recipe courtesy of: Executive Chef Sarah LaCasse, Earthbound Farm Organic, 1721 San Juan Highway, San Juan Bautista, California 95045

2220. DRIED CHERRY, BACON and FARRO HOT DISH with ROAST CHICKEN

serves six


4 pound chicken, whole, giblets removed for another use
2 tablespoons butter, unsalted, softened
salt to taste
fresh ground pepper, to taste
2 oranges, zested, 1 juiced, the other cut in small cubes
2 cups whole emmer farro
6 cups chicken stock
2 tablespoons extra virgin olive oil
1 cup onion, small diced
1 cup fennel, small diced
4 slices bacon, small diced
1/2 cup cherries, dried, unsweetened, chopped
1/2 cup white wine
1/4 cup pistachios, toasted
2 eggs
1 pinch red chile flakes
1 tablespoons balsamic vinegar
1 tablespoons thyme, chopped, fresh
2 tablespoons parsley, chopped, for garnish

Preheat the oven to 350 degrees. Mix the softened butter with the salt and orange zest. Rub liberally on the chicken skin and under the skin on top of the meat (you'll have to use your fingers to get the butter to all corners.) Grind pepper and sprinkle all over the chicken. Place the bird on its side on a v-rack or in the bottom of a roasting pan. Cook for 15 minutes. Turn the chicken over onto its other side and cook for another 15 minutes. Increase the heat to 450 degrees and roast breast-side up until a thermometer in the thigh reads 165 degrees. While the chicken is cooking, prepare the farro. Heat the chicken stock, add farro, a pinch of salt and bring to the boil. Reduce the heat to a simmer and cover. Cook for approximately 50 minutes or until the liquid has absorbed into the grain. In a large saute pan, heat the olive oil over medium heat. Add the onion, fennel and bacon and cook until the bacon fat is rendered and the onions and fennel soften, about 10 minutes. Deglaze the pan with the white wine and juice from one of the oranges. In a large bowl, mix the farro, cooked vegetables and bacon, dried cherries, pistachios, eggs, chile flakes, balsamic, thyme and reserved chopped orange pieces. Transfer to a casserole dish and cover. Bake in a hot oven (450 is fine if chicken is still cooking, if chicken is out of the oven, lower heat to 400) for 20 minutes covered, remove cover, mix and continue to cook for about 15 minutes more, until all liquid has absorbed into farro. Remove from the oven and pour any reserved pan juices from the chicken into the farro. Mix well and serve dish alongside roast chicken, garnished with parsley leaves.


bacon recipe courtesy of: Chef Becky Selengut, Cornucopia Cuisine, Seattle, Washington | on JacquelineChurch.com, December 2, 2009

2219. WILD RICE STUFFING with CRANBERRIES, BACON and PECANS

serves eight


1 1/4 cup wild rice, uncooked
4 slices bacon, cut into 1-inch pieces
1 cup onion, chopped
1 14-oz can chicken broth
1/2 cup water
2 tablespoons dry sherry
1 teaspoon dried thyme leaves, crushed
2 cups fennel or celery, chopped
3/4 cup dried cranberries or chopped dried apricots
1/2 cup pecans, chopped and toasted

Rinse wild rice in cold water. Drain well; set aside. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside. Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 minutes. Add chicken broth, water, sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in fennel and dried cranberries. Meanwhile, heat oven to 350 degrees F. Transfer rice mixture to a 2-quart casserole. Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in pecans and bacon.


bacon recipe courtesy of: The National Pork Board/Pork: Be Inspired

2218. BACON-WRAPPED JALAPENO SNOW GOOSE

makes 12 wraps


6 strips bacon
6 teaspoons cream cheese
1 average sized snow goose breast
pickled sliced jalapeno peppers

Cut the bacon strips in half, so you have 12 pieces of bacon. Clean the goose breast of any silver skin or fat. Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces. Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon. On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices. Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together. Repeat with remaining 8 slices of bacon and goose breast. Heat barbeque grill on high. When grill is hot, place wraps on grill. Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough. Remove from grill and serve.


bacon recipe courtesy of: Churchill Wild: Arctic Adventure Travel Blog, November 9, 2009

2217. DEEP-FRIED TALEGGIO with BACON and TOMATO CHUTNEY

serves two


For the deep-fried Taleggio
7oz Taleggio cheese, in two pieces
2 rashers streaky bacon
3½oz plain flour
1 free-range egg, lightly beaten
3½oz fresh breadcrumbs
½ pint vegetable oil, for deep frying

For the tomato chutney
1 tablespoon olive oil
½ onion, chopped
2 rashers streaky bacon, chopped
7oz canned tomatoes
1 tablespoon balsamic vinegar

For the deep-fried Taleggio, wrap each piece of cheese in a rasher of bacon. Dredge the cheese parcels in plain flour, then dip into the beaten egg and roll in breadcrumbs to coat. Repeat the process to coat in more flour, egg and breadcrumbs.

Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Carefully place the cheese into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

For the chutney, heat the oil in a frying pan and fry the onion until softened.

Add the bacon and fry until crisp.

Add the tomatoes and simmer for 3-4 minutes, until slightly thickened.

Add the balsamic vinegar and simmer for a further 2-3 minutes.

To serve, place the deep-fried Taleggio onto a serving plate with a dollop of chutney.


bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food

2216. OCEAN TROUT, BACON and COLESLAW

serves four


8 thin slices streaky bacon
3 tablespoons mayonnaise
3 tablespoons vinaigrette dressing
¼ red cabbage, finely sliced
1 small red onion, finely sliced
1 cup flat-leaf parsley leaves
50g parmesan cheese, shaved
salt
pepper
4 ocean trout fillets, skin on and pin-boned

Preheat oven to 150C. Place bacon between two layers of baking paper and then between two baking trays. Bake for 15 minutes or until golden and crisp. Remove to paper towel. Mix mayonnaise and vinaigrette in a large bowl. Add cabbage, onion, parsley and parmesan and toss well. Season trout and grill or pan fry to your liking. Just before serving with the trout, layer bacon with coleslaw so it remains crispy.


bacon recipe courtesy of: Jane and Jeremy Strode, The Sydney Morning Herald, GPO Box 506, Sydney NSW 2001, Australia, Friday August 21, 2009

2215. APPLE-BACON BARBECUE SAUCE and MOP

yields enough sauce and mop for 2 racks St. Louis-style spareribs or 3 racks baby back ribs


1/4 lb. (4 to 5 slices) bacon
3/4 cup apple juice
5 tablespoons apple cider vinegar
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon ancho chile powder
1/2 teaspoon sweet paprika, preferably Hungarian
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper

Cook the bacon in a medium skillet over medium-low heat until browned and crisp, 10 to 15 minutes, turning occasionally. Drain the bacon on paper towels and eat it whenever you like. Pour about one-half the bacon fat into a small saucepan and reserve the remaining fat in the skillet for the barbecue sauce. To the saucepan, add 1/2 cup of the apple juice and 2 Tbs. of the cider vinegar. Bring to a simmer over medium heat and then remove from the heat (this is the mop).

Add the remaining 1/4 cup apple juice, 3 Tbs. cider vinegar, and the ketchup, Worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon fat in the skillet. Cook over medium-low heat, whisking until smooth. As soon as the barbecue sauce simmers, remove the skillet from the heat.


bacon recipe courtesy of: Jamie Purviance, Fine Cooking, May 7, 2008

2214. BACON, LETTUCE and CUCUMBER SANDWICH with SPICY CUMIN-MINT MAYO

yields 4 sandwiches


1 pound thick-sliced bacon
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon minced fresh garlic
1 1/2 cups prepared mayonnaise
1 big handful fresh mint leaves
Kosher salt and freshly ground black pepper
8 slices country white bread
1 English cucumber, sliced 1/4-inch thick
1/2 head iceberg lettuce, sliced thin

In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste.

Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy!


bacon recipe courtesy of: Aarti Sequeria, "Lunch Trucks with Paula," Food Network Star, Food Network

2213. ROASTED OYSTERS with LEEKS and BACON

1 teaspoon softened butter
4 ounces sliced bacon, chopped
2 cloves garlic, crushed
8 cups fresh leeks, white part only, diced about 1/2-inch square
3/4 cup white wine
3/4 cup light fish stock (chicken stock can be substituted)
2/3 cup heavy cream
1 tablespoon chopped tarragon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
Salt and ground black pepper
2 pounds kosher salt for roasting
32 medium-size oysters, scrubbed well twice, then soaked in ice water for 1 hour

Preheat the oven to 400 degrees. Add the butter, bacon, and garlic to a large saucepan set over medium heat, and sauté for 2 minutes. Add the leeks, and sweat without coloring, until soft, about 8 minutes. Add the wine, and reduce until the pan is dry. Add the stock, and reduce until dry. Add the cream; reduce until all the ingredients come together as one. Add the tarragon, nutmeg, and cayenne, and season with salt and pepper. Discard the garlic, and keep mixture warm.

Spread a layer of salt over a baking sheet. Set all the oysters into salt, rounded side down so tops are level. Roast in the oven until the top shell loosens and the oyster starts to open, about 15 minutes. Using a butter knife, carefully remove the top shell, scraping the shell as you go to detach the oyster, making sure not to lose any liquid in the oyster shell. Divide the leek mixture, about 1 tablespoon per oyster, evenly over the roasted oysters and return to oven for 5 minutes. Serve immediately.


bacon recipe courtesy of: Chef Ed Brown, eighty one, 45 West 81st Street, New York, New York 10024, 212-873-8181

2212. SAGE FRIED CHICKEN and BACON WAFFLES

yields 1 large serving


Sage Fried Chicken:
2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached)
1 egg, beaten
2 cups cornflakes
2 teaspoons freshly minced sage (mixed with cornflakes)

Bacon Waffles:
nonstick cooking spray
5 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
2 tablespoons salt
3 eggs
2 cups buttermilk
2 cups milk
2 tablespoons vanilla extract
1/2 cup melted, unsalted butter
4 slices hardwood bacon, cooked
2 pieces sage fried chicken
maple syrup, optional
fried leeks, for garnish, optional
rosemary sprigs, for garnish, optional

To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.

To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.


bacon recipe courtesy of: Hash House A Go Go | Rachael Ray, "Las Vegas," Rachael's Vacation, Food Network

2211. SWEDISH POTATO PANCAKES with BACON, LINGONBERRY JAM and CARROTS

makes six servings


1 cup flour
1 teaspoon salt
1 1/4 cup milk
1 egg
1 3/4 lb firm potatoes
16 oz salted bacon
lingonberry jam
fresh carrots

Whip together the flour and salt. Slowly add in the milk. Once mixed, add the egg. Peel the potatoes and shred. Add to the milk/flour mixture and mix well. Slice (if needed) and cook the bacon until desired crispiness. Add some butter to a pan and scoop in 1/4 cup of the potato dough. Flatten it out over the pan. Cook a few minutes, and then flip when the underside is golden brown. Serve the warm pancakes with bacon, lingonberry jam, and fresh carrots.


bacon recipe courtesy of: Jenny Ström, for Swedish Freak

2210. SHRIMP RISOTTO with BACON GREMOLATA

serves four


Shrimp Stock:
1 pound large shrimp, peeled and deveined - set aside. Reserve shells
2 cups water
1 1/2 cups chicken broth
1 shallot, peeled and cut into 4 pieces
6 peppercorns
1 bay leaf
small bunch (a couple of sprigs) fresh parsley

Place the shrimp shells, water, broth, shallot, peppercorns, bay leaf and parsley in a large stock pot. Bring to a small boil and simmer for 15-20 minutes. Strain the stock through a sieve and discard vegetables and shells.

Place stock in a large heavy saucepan. Keep warm over low heat.


Risotto:
2 tablespoons plus 2 tablespoons unsalted butter
1/3 cup shallots, chopped
1 cup arborio rice
1/2 cup dry white wine
1 cup steamed, diced asparagus spears
nutmeg - a few good grinds
salt to taste
2 tablespoons grated Parmesan cheese

Bacon Gremolata:
4 strips bacon, cooked until crisp and drained
2 tablespoons fresh parsley, minced
1 tablespoon lemon zest (about 1/2 lemon)
1/2 teaspoon garlic, minced

Break bacon into small pieces, toss with the parsley, lemon zest and garlic. Set Aside

Melt butter in a large saucepan. Add shallots and saute over medium heat until transparent, about 2 minutes. Add rice and continue to saute another 2 minutes. Rice will turn from white to almost opaque. Add wine and cook until almost all the liquid is evaporated. Add shrimp stock by 1/2 cup full, cooking after each addition until almost all the liquid is absorbed, stirring constantly. This should take about 20-25 minutes.

Stir in shrimp and asparagus and cook until the shrimp are pink and firm. Stir in a few good grinds of fresh nutmeg. Take off heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese.

Spoon into shallow bowls and top with the bacon gremolata.


bacon recipe courtesy of: The Good Cook, Petitchef, May 18, 2010

2209. POTATO GRATIN with BACON, GREEN GARLIC and GRUYERE

serves 6 to 8


½ cup bacon, cut in 1/8-by-1/8-by-2-inch sticks
¼ cup minced green garlic, white and light green parts only
1¼ cups heavy cream
Salt and freshly ground black pepper
2 pounds russet potatoes
1 cup grated Gruyère

Preheat the oven to 350 degrees. In a medium saucepan over medium heat, cook the bacon until it just starts to brown. Stir in the green garlic, and then add the cream. Heat until just warm. Season generously with salt and pepper. (It should taste a bit oversalted, in order to season the potatoes.)

Peel the potatoes and cut into 1/8-inch-thick slices. Overlap about a quarter of the slices along the bottom of an 8-inch square baking pan.

Pour about a quarter of the garlic-bacon cream over the potatoes, making sure the bacon is evenly distributed. Repeat making layers with the remaining potatoes and cream. Press the potatoes gently to compact them. Sprinkle with the Gruyère and bake until the top is golden brown and the potatoes are just tender, 50 to 60 minutes. Let rest for 5 minutes before serving.


bacon recipe courtesy of: Daniel Patterson, "Garlic Defanged" | "Food: The Way We Eat," The New York Times, May 18, 2008

2208. GREEN GARLIC, BACON and THYME SAVORY SCONES with WHITE PEPPER MAPLE GLAZE

makes 12 scones


Scone
3/4 cup full fat sour cream
2 tablespoon flaxmeal
2 large eggs
2 large egg yolks
8 oz of thick cut bacon
2 medium green garlic stalks
3/4 cup corn starch
1/4 cup plus 2 tablespoons potato flour (not potato starch)
1/4 cup plus 3 tablespoons millet flour
3/4 cup garbanzo bean flour (sometimes called chickpea flour, gram flour or besan) plus more for dusting and forming scones
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoon chopped fresh thyme
1/2 cup, 1 stick unsalted butter
1 egg white plus 1 tablespoon of water for pastry glaze

Maple Glaze
1 tablespoon butter
3 tablespoon maple syrup (grade B if available)
1/2 cup confectioners’ (powdered) sugar, sifted
1 teaspoon white pepper

Preheat the oven to 350˚F. Line a baking sheet with a silpat or piece of parchment paper.

Place the sour cream, eggs and egg yolk in a small bowl and stir in the flaxmeal until incorporated. Put aside to let the flax meal absorb some of the liquid.

Cut off the white part and 1 inch of the green part of the green garlic stalk (discarding the rest of the stalk). Then slice lengthwise and chop the green garlic into 1/2 inch slices. You should have roughly 1 cup. Then chop the bacon into small 1/4 inch pieces and cook them in a skillet on medium heat until just crispy and the edges are starting to carmelize. Then place the chopped green garlic in the same skillet and sauté it with the bacon until fragrant, about 1 minute longer. Remove from heat and place in a bowl lined with paper towels to absorb bacon oil.

Place the corn starch, potato flour, millet flour, garbanzo bean flour, salt, pepper and thyme in a large mixing bowl. Taking a balloon whisk, vigorously stir the dry ingredients until well blended and uniform in color.

Cut the butter into 1/2 inch cubes and add them to dry ingredients. Using your hand, rub the butter into the dry ingredients, until the mixture starts to look pebbly. Add the bacon and green garlic to the dry ingredients and stir with a large spatula to evenly distribute.

Add the sour cream & egg wet ingredients, and using a spatula, mix to create a dough. It will be wet and sticky, but since there is no gluten to toughen the flour, you don’t have to worry about overmixing.

Generously sprinkle a flat surface with garbanzo bean flour and then scrape the dough onto the flour. Split in half and roll one part of the dough around on the flour and then flatten into a disk, about 6 inches in diameter. Cut the disk into 6 pie wedge pieces. Repeat with the second half, using more garbanzo bean flour if needed.

Beat together the egg white and 1 tablespoon of water until foamy. Place the scones about two inches apart on the baking sheet. Brush each scone with the egg wash and bake in the preheated oven for 18 – 20 minutes, or until the top of the scone starts to get golden brown and a toothpick inserted into the middle comes out clean.

After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds. Be careful that the maple syrup doesn’t boil over. Pull out the syrup and stir until the butter is melted. If it isn’t warm enough to melt all the butter, microwave for another 15 seconds. If you prefer, you can also heat the syrup and butter on a stovetop until the butter melts. Add the sifted confectioners’ sugar and the white pepper and stir until smooth.

Once the glaze is done, move the scones to a cooling rack. While the scones are still warm, brush the glaze over them, to thinly coat the top. Serve warm or let cool to room temperature.


bacon recipe courtesy of: Irvin, Eat the Love, San Francisco, California, May 4, 2011

2207. BACON PIZZA with GREEN GARLIC

yields two large pizzas


1 pound pizza dough (store-bought or homemade)
4 teaspoons olive oil
3 stalks green garlic, chopped
6 slices bacon, cooked and crumbled
1/2 lb fresh mozzarella cheese, thinly sliced
salt and pepper

Preheat oven to 500 degrees or its highest temperature. Put two sheet pans in the oven while it's heating up - you want the sheet pans good and hot before you put the pizza on them. This helps crisp the crust.On a piece of parchment paper, roll out half the pizza dough. You can flatten and stretch the dough by hand or roll it with a rolling pin - it doesn't really matter. Get it nice and thin. Spread 2 tsp of the olive oil on the dough with your fingers or the back of a spoon, leaving a small border around the edges. Lay half the mozzarella slices on the dough with a little room between them. You don't want a solid sheet of cheese, ideally, although this part is really to taste. If you like more cheese, use more.Sprinkle half the chopped green garlic and the bacon over the pizza, then drizzle it with the olive oil. Sprinkle the pizza with salt and pepper. Repeat with the rest of the ingredients for the second pizza. Carefully carry each pizza on the parchment paper and put the whole thing, paper and all, right on a hot sheet pan. (It may be easier to remove the sheet pans from the oven - use oven mitts! - and slide the parchment paper from the counter onto the pan.) Bake the pizzas about 10 minutes, or until the cheese is melted and browned and the crust is golden and crisp. Cut and serve immediately.


bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, May 21, 2011

2206. CRISPY BLACK BEAN and BACON TACOS

serves 4 to 6 as a hefty snack or a simple meal


6 slices bacon
1 small white onion, finely chopped
1 1/2 cups seasoned, cooked black beans (either canned or homemade), drained of most of their cooking liquid
2 to 3 pickled jalapenos or canned chipotle chiles en adobo, stemmed, seeded & finely chopped
A sprinkling of salt
Vegetable oil to a depth of 1/2 inch for frying
12 very thin factory-made tortillas
2/3 cup crumbled Mexican queso fresco or pressed, salted farmer’s cheese
6 good-size romaine leaves
1 1/2 tablespoons cider vinegar
1 large tomato, cored & chopped into 1/4-inch dice

In a large (10- to 12-inch heavy skillet, lay out the bacon & fry over medium heat, turning when browned underneath, until thoroughly crisp, about 10 minutes. Remove to a paper towel-lined plate. Pour off all but a thin coating of drippings.

Add the onion to the pan & cook, stirring regularly, until deep golden, about 10 minutes. Stir in the beans, then coarsely mash with a bean or potato masher or the back of a wooden spoon. Crumble the bacon & add half of it to the beans along with the chiles; stir over the heat until quite thick, about 5 minutes. Taste & season with salt. Cool.

Clean the skillet, pour in the oil & heat over medium-high. When hot, one by one, quick-fry the tortillas for several seconds to soften, then remove them with tongs & pat thoroughly dry on paper towels. Stack the blotted tortillas together, & remove the oil from the heat.

Spoon 2 Tbs of the black-bean mixture down the center of each tortilla, sprinkle each with about 1/2 Tbs of the cheese, & roll up. Cover with plastic wrap.

Return the oil to between medium & medium-high heat, you should have at least 1/4 inch of it in your skillet. Slice the romaine crosswise into 3/8-inch ribbons & toss with the vinegar & a little salt.

When the oil is very hot (it shouldn’t be smoking; 375 degrees on a deep-fry thermometer is just right), fry the taquitos 4 at a time, being sure to lay them into the hot oil flap-side down. When crispy underneath, about 2 minutes, flip them over & fry on the other side, 1 to 2 minutes more. Remove from the oil with tongs or a slotted spatula, drain on paper towels & tip them to ensure no oil is inside. Keep warm in a low oven until all are fried.

Spread the lettuce on top a serving platter (or divide it between individual plates) & top with the taquitos. Spoon the chopped tomato down he center of the tacos, sprinkle with the remaining cheese & bacon & carry the whole assembly to the table


bacon recipe courtesy of: Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless. Scribner, 1996 | Taste and Tell, June 4, 2010

2205. STUFFED JALAPENO with NEUFCHATEL CHEESE wrapped in BACON

6 jalapenos
6 slices bacon
4 oz Neufchatel cheese

Cut jalapenos in half and clean out the seeds and membrane. You now have 12 halves. Fill each half with Neufchatel cheese so it's level with the top. Take the six pieces of bacon and cut in half and wrap each piece with bacon and secure with tooth pics. Bake in the oven at 400 degrees for 15-18 minutes until done. Let cool slightly.

bacon recipe courtesy of: izzet, Fat to Skinny Forum, June 13, 2010

2204. EDAMAME with BACON and SHALLOTS

yields six servings


4 pieces of bacon, diced
1 shallot, minced
1 garlic clove, minced
2 8 oz packages frozen shelled edamame, steamed
1/2 teaspoon kosher salt
1 tablespoon olive oil
Splash of red wine vinegar

In a large skillet over medium high heat, add bacon, shallot and garlic. Saute and cook until bacon is crisp, about 5 minutes. Remove pan from heat and add edamame, salt, olive oil and red wine vinegar.


bacon recipe courtesy of: Whitney Ingram, Rookie Cookie, June 21, 2010

2203. SPICE-CRUSTED CHAR over SUCCOTASH with CRISP BACON

makes four servings


1 teaspoon seafood seasoning
2 tablespoons finely chopped fresh thyme
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
2 tablespoons canola oil
4 bacon slices
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 1/2 teaspoons minced garlic
1 1/2 cups fresh or frozen whole kernel corn, thawed
1 1/2 cups fully cooked, shelled frozen edamame
1 1/2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh thyme sprigs

Combine first 4 ingredients; rub evenly over char fillets. Cook fillets, seasoned side down, in hot oil in a heavy ovenproof skillet over medium-high heat 2 minutes or until golden brown. Turn fillets over; place pan in oven, and bake at 425° for 5 to 9 minutes (depending on thickness of fillets) or until fish flakes with a fork.

Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

Sauté onion, red bell pepper, and garlic in hot drippings 3 minutes or until tender. Add corn and edamame; sauté 2 to 3 minutes or until hot. Remove from heat, and stir in chopped thyme, kosher salt, and black pepper. Divide succotash evenly among 4 individual plates or bowls; top with fillets, and sprinkle with crumbled bacon. Garnish, if desired.


bacon recipe courtesy of: Lorelle Del Matto, Coastal Living, April 2009

2202. BUTTER LETTUCE SALAD with PEPPERED BACON, D'ANJOU PEARS, CANDIED WALNUTS and GORGONZOLA VINAIGRETTE

serves eight


1 head butter lettuce, torn into bite-size pieces
1 D'Anjou pear, sliced
2 strips of peppered bacon, cooked and chopped into pieces
1/2 cup candied walnuts

Dressing:
1 clove garlic
1 teaspoon thyme leaves
1 small shallot
1/4 cup crumbled gorgonzola
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground pepper

Put all of the salad dressing ingredients in a blender and blend well. Toss the greens with half the dressing, then add the walnuts, bacon and pear slices. Taste. If the salad needs more dressing, add a little bit at a time. Gently toss one more time and serve.


bacon recipe courtesy of: Caroline Fey, Mariposa Kitchen, San Francisco, California

2201. PASTA with BACON, MIZUNA and HAZELNUTS

makes 6 servings


8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts

In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.

Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)

Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.


bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009

2200. SPICED PARSNIP and BACON CAKE

4 parsnips, cut into 3-cm chunks
3 tablespoons butter
4 rashers rindless streaky bacon, cut into lardons
1 red chilli, finely chopped
2 shallots, finely chopped
1 teaspoon garam masala

For the dressing
1 tablespoon wholegrain mustard
1/2 teaspoon honey
3 tablespoons cream
green salad, to serve

Bring a saucepan of water to the boil, turn down the heat, and simmer the parsnips for 15 minutes, until they are tender. Tip into a colander, drain well and mash with a fork.

Melt 2 tablespoons of the butter in a non-stick frying pan, add the bacon and fry until golden. Add the chilli and chopped shallots, continue cooking for about 2 minutes. Stir in the garam masala and remove the pan from the heat. Preheat an oven to 180C/gas 4.

Combine the mashed parsnips with the bacon mixture. Grease a 20cm round cake tin with the remaining 1 tablespoon of butter. Pile the parsnip mixture into the tin and flatten the top with a spatula. Bake for about 20 minutes, or until the top of the savoury cake is crisp and golden.

While the cake is baking, combine the mustard, honey and cream together in a small saucepan, over a low heat. Remove the pan from the heat as soon as the mixture reaches boiling point.

Remove the cake from the oven, cool slightly and turn out onto a board. Cut into wedges and serve with the warm honey dressing. An ideal accompaniment to this dish would be a crisp green salad.


bacon recipe courtesy of: Frank Bordoni, Great Food Live, Good Food Channel, UKTV

2199. BACON, APPLE and CHEDDAR BREAKFAST PANINI

serves two


2 cinnamon raisin English muffins, split in half lengthwise
8 apple slices
4 slices thick cut bacon, precooked
2 slices sharp cheddar cheese

Preheat panini grill to medium-high heat (375 degrees). Arrange a layer of apple slices inside the bottom halves of the English muffin. Top with 2 slices of bacon and 1 slice of cheese on each and close the panini with the top muffin halves. Grill for 5-7 minutes until the cheese is melted. Serve immediately and enjoy!


bacon recipe courtesy of: Sandie, Inn Cuisine, September 23, 2008 | from Kathy, Panini Happy

2198. WILTED MESCLUN and CHEVRE with ROASTED TOMATO and BACON VINAIGRETTE

3 cups mixed greens and 3 cups baby spinach combined in a large bowl
1 small red onion, peeled and sliced 1/2″ thick
4 strips bacon, cut into 1/2″ pieces
1 large heirloom tomato, cut in half
1/4 cup olive oil
2 cloves garlic, peeled and chopped fine
1/4 cup combination of chopped parsley and thyme
3 ounces of crumbled Ile de France goat chevre plus extra for garnish

For the vinaigrette:
1/2 cup cooked, crumbled bacon
1/4 cup roasted tomato skins
3/4 cup dry sherry
1/4 cup apple cider vinegar
1 cup walnut oil or olive oil
2 tsp honey
1 tsp dijon mustard
Salt and pepper to taste

Pre-heat oven to 350 degrees F. In a medium sized bowl, toss together heirloom tomato, first part of olive oil, chopped garlic and herbs, and sprinkle lightly with salt and pepper. When thoroughly covered with herbs and oil, place tomatoes on a baking pan, reserving the leftover oil, herbs and garlic in the bowl for the vinaigrette. Place pan in oven and roast for 20 minutes, or until skins are wrinkled. When finished, remove tomatoes from oven and let cool, 6 minutes. Carefully peel the skin and reserve for the vinaigrette.

While the tomatoes are roasting, in a medium sized skillet on medium heat, render the fat from the chopped bacon by cooking, 8 minutes. When bacon is crisp and cooked, remove from pan to a paper towel. Retain at least 2 tablespoons of bacon fat, and while the pan is still at medium heat, cook onions until soft, 10 minutes. Remove onions from pan and set aside. Continuing the pan on medium heat, add sherry and apple cider vinegar, reduce and heat through, 3 minutes. Remove pan from heat and set aside.

In a food processor, add crumbled, cooked bacon, roasted tomato skins, heated sherry and apple cider vinegar and pulse until bacon and skins are rendered to tiny pieces. Add mustard, pulse. While processing, slowly drizzle oil into vinegar blend until fully integrated. Add reserved tomato marinade, pulse. Add honey and pulse. Salt and pepper to taste. When completed, pour finished vinaigrette into a medium sized pan over medium heat and heat through until vinaigrette is gently bubbling. Remove quickly and set aside.

Add cooked onions and goat cheese to the mixed greens and toss gently. Add half of the heated vinaigrette to the greens and fold continuously. Add rest of vinaigrette, if necessary, until all of the greens are lightly coated with vinaigrette and slightly softened. Pile greens on a plate, top with roasted tomato, and add additional goat cheese for garnish.


bacon recipe courtesy of: Cynthia, Cook of Ages, September 30, 2008

2197. WHITE BEAN SOUP with BACON and SPICY MERGUEZ SAUSAGE

serves six


⅔ cup white haricot beans, soaked overnight in twice their volume of cold water
1 quart chicken stock
1 cinnamon stick
3 tablespoons olive oil
2½ oz. bacon, diced
1 medium yellow onion, finely chopped
1 stick celery, finely chopped
3 ripe tomatoes, skinned, deseeded, and finely chopped
1 teaspoon honey
1 teaspoon thyme leaves
zest of ½ lemon
1 tablespoon hazelnut oil
salt and pepper
1 cup spinach leaves, shredded
6 merguez sausages, grilled and sliced
⅔ cup roasted hazelnuts, peeled and crushed

Drain the haricot beans and place them in a pan with the chicken stock and cinnamon stick. Bring to a boil, then lower the heat and simmer for 1 to 2 hours until the beans are tender; cooking time will depend on their age and freshness.

In a frying pan, heat the olive oil and sauté the bacon, onion, garlic, and celery for about 4 minutes until they are lightly colored and softened. Add the mix to the beans and stock with the tomatoes, honey, thyme, lemon zest, and hazelnut oil.

To serve, bring the soup to a boil and season generously with salt and pepper to taste. Throw in the shredded spinach leaves, then garnish with slices of the merguez sausage and crushed hazelnuts.


bacon recipe courtesy of: Artichoke to Za’atar: Modern Middle Eastern Food Greg Malouf and Lucy Malouf. University of California Press, 2008

2196. STIR FRIED STEAMED RICE with BACON and MAITAKE MUSHROOMS

serves four


3.5 oz. of maitake mushrooms
4 strips of bacon
1 shoot of scallion
1/2 carrot, peeled
1 small green pepper
2 eggs, slightly beaten
2 cups of steamed rice
4 tablespoons of vegetable oil
salt & pepper and soy sauce to taste

Chop maitake mushrooms, carrot, scallion, pepper and bacon. Add 2 tablespoons of vegetable oil to a wok at high heat. Stir fry 2 eggs and remove to a separate container. Add 2 additional tablespoons of vegetable oil to the wok, add scallion, carrot and bacon. Stir fry the mixture. Add rice, mushrooms and green pepper, stir fry. Add salt, pepper and soy sauce to taste. Add egg, stir fry and serve.


bacon recipe courtesy of: Yukiguni Maitake Corporation of America, 200 Midway Park Drive, Middletown, New York 10940

2195. BACON MACADAMIA CINNAMON ROLLS

serves 2-4


12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough
butter

Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.

Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.

Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.

Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.


bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009

2194. CRISPY DUCK LEG SALAD with POACHED PEARS and a WARM BACON VINAIGRETTE

yields four servings


Duck Confit
1 clove garlic, peeled and roughly chopped
1 bay leaf
4 tablespoons coarse sea salt
1 1/2 teaspoons black peppercorns
4x4 duck legs, thighs attached
1 pound rendered duck fat

Pears
3 pears, peeled, cored and cut into large dice
4 cups simple syrup
1 lemon

Vinaigrette
2 tablespoons olive oil
2 shallots, finely chopped
1 garlic clove, peeled and finely minced
3/4 cup diced double smoked bacon
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup hazelnut oil
1/4 cup grape seed oil
1 tablespoon rice vinegar

Salad
2 butter lettuce
1/4 cup finely sliced radicchio
lemon, juice only
1 tablespoon extra virgin olive oil
1/2 cup Roquefort cheese, crumbled
1/4 cup toasted walnut pieces

Duck Confit: Mix together garlic, bay leaf, thyme, coarse sea salt and peppercorns in a roasting pan. Rub the seasonings onto duck legs and arrange them in one layer in the pan. Cover and refrigerate for 12 hours. Preheat the oven to 250 - 275 F. Take out duck from the refrigerator. Melt rendered duck fat (or lard) in a saucepan on medium heat and pour over duck legs, covering them completely. Cover the roasting pan with aluminum foil, shiny side in. Bake in the oven for 2 to 3 hours, or until the meat falls from the bone. Remove from the oven and allow duck to cool in the fat. Place duck legs in an airtight container and cover with duck fat strained through a fine-mesh sieve. Can be prepared ahead up to this point; will keep in the refrigerator for up to 1 month or in the freezer for up to 1 year.

Pears: Place simple syrup in a large saucepan. Cut lemon in half and squeeze juice into simple syrup and also add lemon pieces. Add diced pears and bring to a simmer for about 20 – 25 minutes or until tender (can be easily pierced with a paring knife). Remove from heat and allow to cool in liquid.

Vinaigrette: In a large fry pan heat olive oil over medium heat. Add shallots and garlic and sauté for about 2 to 3 minutes, stirring occasionally as not to brown. Add bacon and cook until crisp. Stir in brown sugar and remove from heat. Add balsamic and Dijon mustard. Mix in hazelnut oil, grape seed oil, and rice vinegar. Return to heat for about 1 minute and keep warm.

Salad: Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.

Assembly: Preheat the oven to 350 F. Remove duck legs from fat, wiping off excess with a paper towel, and place on a baking sheet or in an oven proof fry pan. Put in the oven for 10 to 15 minutes to heat through and to crisp skin. Remove from the oven and keep warm. In a large stainless steel bowl, add salad greens, lemon juice and season with salt and freshly ground white pepper. Drizzle in olive oil and toss together. Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.


bacon recipe courtesy of: Rob Feenie, New Classics with Chef Rob Feenie, Food Network Canada

2193. EGG and BACON BUCKWHEAT CREPES

makes 4 servings


a 1/4-pound piece slab bacon
vegetable oil for brushing skillet
Buckwheat Crêpe Batter (recipe below), half reserved for another use
4 large eggs
2 cups coarsely grated Gruyère (about 8 ounces)

Buckwheat Batter
makes 8 crêpes
2 tablespoons unsalted butter
3/4 cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 large eggs

In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes.


Cut bacon into strips about 1/8 inch wide and 1 inch long. In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.

Preheat broiler.

Brush a 10-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking. Remove skillet from heat. Working quickly, stir batter and fill a 1/4-cup measure. Pour batter into skillet, tilting and rotating skillet quickly to cover bottom. Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute. Turn crêpe over and break 1 egg onto center. Sprinkle one-fourth Gruyère and one-fourth bacon over egg and season with salt and pepper. Fold in edge of crêpe to form a square, leaving egg exposed, and cook about 30 seconds. Slide crêpe from skillet onto a large baking sheet.

Make 3 more crêpes with remaining batter, eggs, cheese, and bacon in same manner, brushing skillet lightly with oil before cooking each crêpe. Broil crêpes 4 to 5 inches from heat until egg whites are set, about 30 seconds.


bacon recipe courtesy of: Gourmet, August 1997

2192. HERBED NEW POTATOES with FIDDLEHEADS and BACON

serves four


12 small new potatoes with skins on, washed
2 quarts water
1 teaspoon salt
24 fiddleheads, cleaned and trimmed
6 slices bacon, chopped
3 tablespoons finely chopped onion
1 clove garlic, minced
1 tablespoon chopped fresh savory
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme

Boil the potatoes in salted water for 5 minutes, then add the fiddleheads and cook about 15 minutes or until both are crisp-tender. Drain and transfer to a warm bowl.

Meanwhile, sauté the bacon in a medium skillet until crisp. Drain it on paper towels. Pour off all but 2 teaspoons of fat. Sauté the garlic in the fat until soft.

Add the bacon, garlic, and herbs to the cooked potatoes and fiddleheads; toss well. Serve hot or at room temperature.


bacon recipe courtesy of: Pat Crocker, Hanover, Ontario, Canada | "The Queen of Spring: Fiddlehead," Herb Companion Magazine, April/May 2000

2191. BAHAMIAN LOBSTER and BACON RAGOUT

makes 6 servings


Three 1-pound live lobsters
4 thick slices streaky bacon, diced
1 medium onion, chopped
1 celery rib, chopped
1/2 medium green bell pepper, seeded and chopped
1/4 cup tomato paste
4 large ripe tomatoes, peeled, seeded, and diced, with juices included
1/2 teaspoon fresh thyme leaves
1 small jalapeno pepper, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon water
Boiled long-grain white rice

In a large stockpot, bring about 8 inches of water to a rolling boil and plunge the lobsters head-first into the water. Reduce the heat to low, cover, and steam the lobsters about 7 minutes. Remove from the water with tongs, crack the shells with a mallet or hammer, and, when cool enough to handle, shred the lobster meat and set aside.

In a large skillet, fry the bacon over moderate heat just till it renders most of its fat, add the onion, celery, and bell pepper, and stir about 5 minutes. Add the lobster meat, tomato paste, tomatoes, thyme, jalapeno, and salt and pepper and stir till the mixture is soft, 8 to 10 minutes. Add the water and stir about 3 minutes longer.

Serve the ragout hot over mounds of rice.


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

2190. RACLETTE with SMOKED BACON and FINE HERB SALAD

serves four


1kg small bintje potatoes, scrubbed
100 ml olive oil
1 onion, thinly sliced
200 grams smoked bacon, cut into lardons
2 tablespoons thyme, plus extra to serve
400 grams raclette, thinly sliced (see note)

To serve: cornichons and pickled onions

Fine herb salad
1 cup (loosely packed) micro herbs, such as cress
½ cup (loosely packed) each dill, flat-leaf parsley and chives
2 tablespoons each lemon juice and extra-virgin olive oil

Cook potatoes in boiling salted water until tender (25-35 minutes), drain, cool slightly, peel, coarsely chop and set aside.

Meanwhile, heat half the olive oil in a frying pan over medium heat, add onion and bacon, sauté until onion is tender (10-12 minutes). Remove from pan, set aside, keep warm. Wipe pan clean, increase heat to high, add remaining oil and fry potato in batches until golden and crisp (3-5 minutes). Meanwhile, preheat grill to high heat. Combine potato, onion mixture and thyme in a 2-litre shallow ovenproof serving bowl, scatter with raclette, season to taste and grill until golden and bubbling (3-5 minutes).

Meanwhile, for fine herb salad, combine herbs in a bowl, set aside. Whisk lemon juice and extra-virgin olive oil together in a separate bowl, season to taste and gently toss through salad. Serve with hot raclette, cornichons and pickled onions.


bacon recipe courtesy of: Emma Knowles & Alice Storey, Australian Gourmet Traveller, June 2010

2189. DEVILED KIDNEYS with BACON and MUSHROOMS

serves two


4 lamb’s kidneys
1 tablespoon plain flour
¼ teaspoon cayenne pepper
Olive oil
4 rashers of streaky bacon, finely chopped
2 shallots, peeled and finely chopped
Knob of butter
4 large open chestnut mushrooms, roughly sliced
2 teaspoons dijon mustard
1 tablespoon red wine vinegar
100ml crème fraîche
2 tablespoons chopped parsley
Hot buttered toast
1 lemon

If the kidneys are still covered in a veil-like membrane, puncture it with the point of a knife and peel it away. Slice the kidneys in half and, using a sharp knife or a pair of scissors, carefully cut away the white tubes and gristle from the middle. Don’t leave any or the kidneys will be tough.

Cut each prepared half-kidney into two or three pieces. Throw into a polythene bag (one without holes in the bottom) with the flour and cayenne, and shake until the kidneys are lightly coated.

Heat a splash of oil in a frying pan, add the bacon and shallots and soften for about 5 minutes. Throw in a good knob of butter, then add the kidneys and mushrooms. Cook the kidneys for 2 minutes on each side – when you turn them, give the mushrooms a good stir. Stir in the mustard and vinegar (watch your eyes, vinegar steam is vicious), bubble briefly, then add the crème fraîche and half the parsley. Cook for a minute or so more until the sauce is hot and bubbling. Adjust the seasoning and scatter with the remaining parsley. Pile on to the hot buttered toast, squeeze a bit of lemon juice over the top, then dive in.


bacon recipe courtesy of: Lucas Hollweg, The Times | The Sunday Times, 1 Virginia Street, London, E98 1XY, March 30, 2008

2188. MINI SPINACH, BACON and JARLSBERG QUICHE

6 slices of white bread
cooking spray
4 eggs
half and half (enough to make 2 cups in the blender)
salt and pepper
grated nutmeg
a few handfuls of fresh baby spinach
1 small red onion diced
4 ounces cremini mushrooms
6 slices cooked bacon crumbled
1 cup shredded Jarlsberg
chopped flat leaf parsley

Saute the red onion and mushrooms in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add the spinach to the pan and cook until they are wilted. Set aside. This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Press the bread rounds into the bottom of the pan. Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley. Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper. Blend well. The custard mixture will be foamy and light. Pour the egg mixture over the spinach. Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.


bacon recipe courtesy of: Bree, Baked Bree, Sacramento, California, April 1, 2011

2187. TOMATO BACON ROTINI

serves six


6 ounces rotini
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2-3/4 cup milk
1-1/2 cup grated Parmesan cheese
8 slices bacon, cooked and crumbled
2 medium tomatoes, chopped

Cook pasta according to package directions. Drain, cover and set aside. In a large saucepan, melt margarine or butter. Stir in flour, salt and pepper; blend in milk. Cook, stirring constantly, until thickened and bubbly. Add in cheese, bacon, tomatoes and pasta; toss to coat. Heat through and serve immediately.


bacon recipe courtesy of: Mueller's Pasta, Jersey City, New Jersey

2186. POPPY SEED CHICKEN and BACON BAKE

serves four


3 medium sized chicken breasts, cooked and cubed
3/4 cup sour cream
2 small cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1 small onion chopped into quarters
1/4 cup butter
1 tablespoon poppy seeds
1 teaspoon celery salt
2 teaspoons minced garlic
Juice from 1 1/2 lemons
2 teaspoons pepper
2 teaspoons salt
4 rashers of bacon roughly chopped

Pre-heat oven to 230 degrees. Boil cubed chicken with salt, 1 tsp of pepper, onion. Mix crushed biscuits into large bowl with poppy seeds. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through. Melt butter and stir through crushed biscuits. Cover casserole dish mix with crushed biscuits. Bake for 30 minutes, until browned & sauce is bubbly. Serve with rice or vegetables.


bacon recipe courtesy of: Simon T. Small, Tummy Crumble, June 17, 2010

2185. SPAGHETTI and MEATBALLS in BACON VODKA SAUCE

Kosher salt
12-16 oz pasta
16-24 meatballs, thawed if frozen
3-6 slices bacon
1 small yellow onion, chopped
1-2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta.

Fry bacon until crisp in a large skillet. Remove to paper towels. Add the onion and shallots to the bacon drippings in the skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Crumble the bacon into the skillet over the onions and add the meatballs, cooking until the meatballs are warmed. Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes. Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.


bacon recipe courtesy of: Krista, Krista's Kitchen, March 9, 2011

2184. OAT-CRUSTED POTATO CAKES with BACON

serves four


1kg floury potatoes
75 grams porridge oats
50 grams wholemeal flour
smoked back bacon, 2 rashers per person, grilled
rapeseed oil for shallow frying

Cook the potatoes in boiling water for 10-15 minutes until tender. Drain and return to the pan and mash. Allow to cool slightly. Stir in 50 grams of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats. Heat the rapeseed oil in a large frying pan and fry the potato cakes for 2 minutes on each side.


bacon recipe courtesy of: Good Food Ireland, Ballykelly House, Drinagh, Wexford, Ireland