2311. BROWN RICE, DATES and PEPPERED BACON

serves six


1 cup medium grain brown rice, uncooked
2 1/4 cups water
1/2 cup dried dates, chopped
3 slices peppered bacon, cooked and crumbled
1/4 cup chives, chopped
1 tablespoon maple syrup

Combine rice and water in a medium saucepan. Bring to a soft boil. Reduce heat to low. Cover and cook for 50 minutes or until liquid is adsorbed. Remove from heat. Let stand covered for 10 minutes before serving. Let rice cool slightly. Immediately stir in the remaining ingredients. Salt and pepper to taste. Serve hot or cold.


bacon recipe courtesy of: The California Rice Commission, 8801 Folsom Blvd., Suite 172, Sacramento, California 95826-3249

2310. ALE, BACON, CHEDDAR and CAULIFLOWER SOUP

yields 4-6 servings


2 tablespoons butter
4 oz. bacon, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 tablespoon minced garlic
salt and black pepper
1 small cauliflower, cored and chopped
2 12-oz. bottles Belgian dark-abbey-ale style beer, i.e. Brooklyn Local 2, Westmalle Dubbel
3 cups vegetable or chicken stock
1 bay leaf
pinch of cayenne pepper
1 tablespoon mustard
8 oz. sharp cheddar cheese, grated
2 tablespoons cornstarch
chopped fresh cilantro or chives for garnish

Put the butter in a large pot over medium heat. When it melts, add the bacon and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and puree the soup with an immersion blender or semi-puree it with a potato masher.

Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.


bacon recipe courtesy of: Mark Bittman, "Tastes Great. More Filling." The New York Times Magazine, page 44, September 4, 2011

2309. ROAST GROUPER with ONION-BACON COMPOTE

4 or more thick bacon slices (preferably smoked), cut into 1-inch pieces
1/2 stick unsalted butter, divided
4 medium onions, halved and sliced
4 large garlic cloves, coarsely chopped
5 thyme sprigs plus 2 teaspoons leaves
1 1/2 lb grouper or similar fillets (2 inches thick)
1 1/2 teaspoons grated lemon zest

Preheat oven to 450ºF with rack in middle.

Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain and add 3 tablespoons butter to bacon fat in skillet.

Add onions and cook, stirring occasionally, until slightly caramelized, about 5 minutes. Add garlic, thyme sprigs, and salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, until tender and golden, 10 to 15 minutes.

Discard thyme sprigs.

Put fish in a lightly oiled shallow baking dish and season generously with salt and pepper. Dot with remaining tablespoon butter and roast until just cooked through, about 8 minutes.

Crumble bacon into onion mixture and stir in zest and thyme leaves. Serve each portion of fish topped with a couple tablespoons of onion compote and serve remainder on the side.


bacon recipe courtesy of: Tidal Fish, 8673 Commerce Drive, Suite 4, Easton, Maryland 21601

2308. ZUCCHINI, BACON and ALFALFA BAKE

serves eight


1 cup alfalfa
4 zucchini, grated
1/2 lb. can corn kernels, drained
6 shallots, sliced
3 bacon
1/2 bunch basil
2 ounces cheddar cheese, grated
1 cup self-raising flour
1/3 cup vegetable oil
4 eggs
1/3 cup milk

Preheat oven to 350°F. Mix together first 8 ingredients. Beat together remaining ingredients and then combine with dry ingredients. Pour mixture into a 12x9 inch baking dish and bake for 40-50 minutes, or until set and golden brown. Serve warm or at room temperature.


bacon recipe courtesy of: Meals for You, Proco Marketing Inc.

2307. SWEDISH MEATBALLS with GROUND BEEF, GROUND PORK and BACON

makes 6-8 servings


1 cup fresh breadcrumbs
2 1/3 cups low-salt beef stock, divided
4 tablespoons unsalted butter, divided
1 cup minced onion
2 thick slices bacon, minced
1 pound ground beef
3/4 pound ground pork
3 large eggs, lightly beaten
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons sour cream, whisked

Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet.

Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6–8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 tablespoons drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.


bacon recipe courtesy of: Jenny Rosenstrach and Andy Ward, Bon Appétit, September 2011, adapted from Smörgås Chef, New York, New York

2306. CHICKEN-BACON CAPRESE CUPS

yields 24 servings


1 non-stick cooking spray
1 tablespoon of white balsamic vinegar
1/4 teaspoon of kosher salt
1 teaspoon of minced garlic
8 large fresh basil leaves
8 ounces cream cheese, softened
1 tablespoon of dry italian seasoning mix from envelope
6 slices bacon, cooked and crumbled
1 cup of cooked, boneless, skinless chicken breast, diced
8 ounces of tube refrigerated crescent dough sheet
3/4 cups of shredded mozzarella cheese

Preheat oven to 350 degrees F. Lightly spray 24 mini muffin cups with no-stick cooking spray. In a medium size bowl, place the tomatoes, vinegar, salt, and garlic. Chop the basil leaves and add. Toss gently to combine;set aside. In another medium size bowl,combine the cream cheese, seasoning mix, bacon and chicken. Open crescent sheet and unroll on a flat work surface. Using a sharp knife or a pastry wheel, cut 24 even squares. Press each square into a cup of the mini muffin tins. Spoon even amounts of the chicken mixture into the cups (about 1 heaping teaspoon). Top each with even amounts of the cheese (about 1/2 teaspoon). Bake for about 14-16 minutes or until dough is light golden brown. Remove from the oven to a cooling rack. Allow to cool about 5 minutes. Remove cups from the pans and arrange on a serving tray. Top each with about 1 teaspoon of the tomato basil mixture. Serve warm.


bacon recipe courtesy of: Pamela Shank, Real Women of Philadelphia

2305. CHIPOTLE BEET GREENS and BACON SCRAMBLE

makes two servings


4 strip bacon
5 whole eggs, beaten
2 tablespoons soy cream
1 whole small onion, chopped
2 whole chipotle peppers in adobo, diced
2 bunches beet greens, chopped
goat cheese, optional
salt and pepper, to taste

Heat skillet on medium high heat and add bacon. While the bacon fries, add cream to the beaten eggs. Once bacon is crispy and cooked, remove to a paper towel to drain. Once cool, crumble. Into the bacon grease, add the onion and a dash of salt and pepper. Saute until onion is starting to turn translucent. Add chipotle peppers and beet greens. Stir occasionally to keep onions from burning and to wilt greens (if you have a lid for your skillet, use it – this will speed up the wilting process). Once the greens are wilted, add bacon back to the skillet and pour in the egg mixture as evenly as possible. Allow to set a little bit before stirring. Continue to stir until eggs are your preferred scrambled consistency (about 2-3 minutes). Top with goat cheese. Serve with potatoes or toast or both.


bacon recipe courtesy of: Michelle, Tasty Kitchen, March 10, 2011

2304. ROASTED CORN PIZZA with LEEK SOUBISE, BACON and RICOTTA

pizza dough
thick cut bacon, chopped and cooked until crisp
fresh corn, shucked, grilled or roasted and removed from the cob
ricotta cheese
Leek Soubise (recipe below)

Leek Soubise:
2 tablespoons butter
2 medium sized leeks, split sown the middle, washed, cut into 1/4-inch thick half moons
(discard most of the green parts of the leeks)
1 cup heavy cream
2 cups whole milk
salt

Melt the butter in a large sauté pan. Add the leeks and cook slowly until they have wilted down a bit, 10-15 minutes. Add the milk and cream and cook, uncovered on low heat until the milk has evaporated and the mixture is thick and creamy. This should take about 45 minutes to an hour. Add salt to taste. The original recipe says to blend the leeks once cooled, but I wanted texture, so I didn't puree the leeks.

Assemble pizza: Place pizza stone on bottom rack of the oven (if you have one). Preheat oven to 500. Shape pizza dough into desired shape and place on a floured and cornmeal dusted cookie sheet that has been flipped upside down. Spread a layer of the leek soubise on the pizza dough, next the corn, followed by spoonful’s of ricotta and last, but of course not least, the bacon. If you don't have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven and bake until crust is golden brown. If you have a pizza stone, very quickly slide the pizza from the cookie sheet to the pizza stone. Bake pizza until crust is golden brown.


bacon recipe courtesy of: Breanna, Breanna's Recipe Box, July 21, 2011

2303. PADDLEFISH STEW with BACON

makes four servings


1 lb. raw cubed paddlefish
3 bacon slices, chopped
1 medium onion, thinly sliced
1 16-oz. can whole potatoes, drained and halved
1/8 teaspoon thyme leaves
1/4 cup ketchup
1 teaspoon Worcestershire
1/4 teaspoon pepper
1 16-oz. can tomatoes

In a 2-quart saucepan over medium heat, cook bacon until just limp; add onion and cook until onion is browned. Stir in potatoes, tomatoes with their liquid, ketchup, Worcestershire, pepper and thyme. Cook 5 minutes, stirring occasionally. Add fish and cook about 10 minutes longer or until fish flakes easily when tested with a fork, stirring often.


bacon recipe courtesy of: Glendive Chamber of Commerce & Agriculture, 808 North Merrill, Glendive, Montana 59330

2302. POACHED SKATE GRENOBLOISE with SAUTEED NEW POTATOES with BACON and AUTUMN TRUFFLE

serves four


4 small skate wings, edges trimmed
good pinch of sea salt
10 black peppercorns
3 star anise
cayenne pepper
1 fresh bay leaf
1 sprig parsley
1 sprig thyme
1 lemon, peeled and sliced

To serve (optional):
mixed salad leaves
squeeze of lemon juice
splash of extra virgin olive oil

For the potatoes:
1 tablespoon olive oil
400 grams cooked new potatoes, peeled and sliced
40 grams lardons of bacon, blanched
20 grams fresh truffles, grated
4 spring onions, green part included, finely sliced
3-4 juniper berries, crushed
1 tablespoon chopped chervil
20 grams butter
black pepper

For the Grenobloise:
200 grams unsalted butter
1 heaped tablespoon capers, crushed
1 generous dash of red wine vinegar
juice of 1/2 lemons
1 tablespoon chopped flat leaf parsley
2 tablespoons small garlic croutons
black pepper

Put the skate wings in a large saucepan with enough water to cover. Add the seasonings, herbs and lemon slices. Bring to a really gentle boil, and simmer for 1-1 1/2 minutes. Remove the pan from the heat and leave the skate to finish cooking in the hot stock for 8-10 minutes.

While the skate is cooking, fry the potatoes. Heat the oil in a large non-stick frying pan over medium-high heat. Add the potato slices and fry for 1-2 minutes until they start to become nice blond colour. Add the blanched lardons and fry for another minute. Add the truffle, spring onions, juniper berries and chervil. Finish with a knob of butter and fry for 30 seconds. Season with salt and pepper, and transfer to a warm serving dish. Check the seasoning just before serving.

Now make the Grenobloise sauce. Put the butter in the same pan used for the potatoes. Melt it over medium heat until bubbling and golden nutty brown. Add the capers and cook for just a few seconds. Deglaze the pan with a splash of vinegar and lemon juice. Finish by sprinkling with the croutons and parsley. Season to taste. Immediately remove from the heat and pour into a warm jug.

Drain the skate and remove the bones. Transfer to warm serving plates. Add the potatoes and dress with the sauce. If you wish, serve with mixed salad leaves tossed in a little olive oil and lemon juice.


bacon recipe courtesy of: Pascal Proyart, Good Food Live, Good Food Channel/UK-TV

2301. SALT CODFISH with BACON and EGG-CAPER SAUCE

serves four


1 1/2 lb. salt codfish
2 strips bacon, fried and crumbled
1/4 cup American cheese, cubed
2 cups milk
2 tablespoons flour
1/4 stick butter
4 hard-boiled eggs, chopped
1 tablespoon capers
salt and fresh ground black pepper

Soak the codfish 24 hours, changing the water several times. Boil it gently for 20 minutes. Drain, remove the skin and bones and cut the fish into 2-inch squares; keep it hot. Fry the bacon until brown and crisp; drain it and crumble it.

Melt the butter in a skillet, remove from the heat and add the flour; mix well, then add the milk a little at a time, stirring constantly. Return to the fire and add the cubed cheese, capers and crumbled bacon; mix well. Place codfish pieces on heated serving plates, cover with the egg sauce and serve at once.


bacon recipe courtesy of: The Provincetown Seafood Cookbook by Howard Mitcham, page 199. Provincetown, Massachusetts: The Hermit Crab Press, 1975

2300. BACON and ONION BRATWURSTS

makes four servings


2 slices bacon
2 medium onions, sliced and separated into rings
1 medium green pepper, cut into strips
1 tablespoon Dijon mustard
4 links fully cooked bratwurst or knockwurst
4 frankfurter buns, split and toasted
Dijon mustard

In a large skillet cook bacon till crisp. Drain bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.

Cook onions and green pepper in reserved drippings, covered, over medium heat about 5 minutes or till tender, stirring occasionally. Stir in the 1 tablespoon mustard. Score bratwurst 1/4-inch deep at 1-inch intervals; add to onion mixture. Cover and cook for 10 to 12 minutes or till heated through.

Spread buns with additional mustard. Place bratwurst in buns. Top with onions and green pepper. Sprinkle with bacon.


bacon recipe courtesy of: Better Homes and Gardens' New Cook Book, page 238. Des Moines, Iowa: Better Homes and Gardens Test Kitchen, 1989

2299. CRUMBLED BRAINS and BACON

makes four servings


4-6 sets lamb's or calf's brains
1 small onion, halved (optional)
1 tablespoon vinegar
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
1 egg, beaten with 1 tablespoon water
dry breadcrumbs
oil for frying
4 oz bacon rashers, rind removed

Remove skin from brains under running cold water. Place in a saucepan and cover with cold water. Add onion, if used, vinegar and 1 teaspoon salt and bring to simmering point. Allow to simmer gently for 20 minutes. Lift brains out, drain and allow to cool. Slice brains and pat dry. Mix flour with salt and pepper and coat each piece of brain. Dip in egg and coat with breadcrumbs, pressing them on firmly. Place enough oil in a frying pan to cover base about 1/4-inch in depth. Heat and fry brains until golden on all sides. Cut bacon slices in half, roll and place on skewers. Grill until cooked. Place brains on a heated serving platter and garnish with bacon rolls.


bacon recipe courtesy of: ifood.tv

2298. MUSSEL, SCALLOP and BACON SKEWERS

makes four servings


1 medium eggplant
fine sea salt
1 1/2 teaspoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium tomatoes
16 mussels, scrubbed and beards removed
4 slices bacon, cut in half crosswise
1/4 cup unbleached all-purpose flour
1 large egg
1/2 cup plain breadcrumbs
8 sea scallops
baby lettuce for garnish (optional)
8 8-inch wooden skewers

Cut 8 (1/4-inch-thick) rounds of eggplant from widest part of vegetable (reserve remaining eggplant for another use). Heat a large non-stick skillet over medium-low heat. Add eggplant rounds in a single layer and season with generous pinch salt; cook until softened, about 3 minutes. Transfer rounds to a baking dish and drizzle with vinegar and 1 tablespoon oil; set aside.

Bring a medium pot of salted water to a boil. Add tomatoes and boil for 30 seconds; drain, peel, quarter and seed. Cut quarters in half crosswise.

In a medium saucepan, combine mussels and 1 tablespoon oil. Cook over medium heat, covered, until mussels just open wide, checking frequently after 3 minutes and transferring open mussels to a bowl using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, remove mussels from shell; discard shells.

Wrap 1 slice bacon around two mussels; repeat with remaining bacon and mussels. Heat a non-stick skillet over medium heat. Add bacon bundles to hot pan, seam-side down; cook, turning occasionally, until bacon is cooked through, about 4 minutes per side.

Place flour in a shallow bowl. Lightly beat egg in a second shallow bowl. Place breadcrumbs in a third shallow bowl. Lightly flour 1 scallop, then dip in egg, letting excess drip off, then gently press into breadcrumbs to generously coat all sides. Transfer to a large plate. Repeat with remaining scallops.

Heat remaining 1/4 cup oil in a large skillet over medium heat. Add scallops and cook, turning once, until scallops are just cooked through and breading is crisp and golden, about 8 minutes.

Remove eggplant rounds from marinade. Thread scallops, tomatoes, mussels, and folded eggplant rounds onto skewers. Serve garnished with lettuces, if using.


bacon recipe courtesy of: "Treasures from the Sea," La Cucina Italiana, pp. 38-40, July/August 2011

2297. STUFFED PORK LOIN CHOP with SWISS CHARD, BACON, SAGE and CHIANTI SAUCE

yields four servings


3 tablespoons olive oil
3 cloves garlic, lightly smashed
2 lb swiss chard, center veins removed
salt and pepper to taste
4 slices bacon cut crosswise into ½” strips
1 cup day old rustic style bread, crust removed and cut into rough pieces varying between ¼” and ½”
3 tablespoons pine nuts
8 pieces of oil-packed sun-dried tomatoes cut into ¼” dice
8 sage leaves, cut crosswise into very thin strips (chiffonade)
11⁄2 cups fruity red wine (such as a chianti)
additional sage leaves, left whole
2 sprigs thyme
2 tablespoons italian parsley, chopped
20 small round red potatoes
2 medium shallots, peeled and cut in half
1 sprig
2 boneless pork loin chops, 2 inches thick
4 additional slices bacon (left whole)
1 tablespoon vegetable oil
2 more sage leaves, finely chopped as garnish

Heat the olive oil in a large skillet set over medium-high heat. Add the smashed garlic cloves to the hot oil and swirl them around the pan. After a moment, remove the garlic cloves and discard. Add the Swiss chard, and a little salt and pepper. Cook stirring and tossing continuously until it is barely wilted, about 4 minutes. Put the chard into a colander to drain. When slightly cool use a paper towel to press out as much moisture as possible. Chop the chard and add it to a mixing bowl.

Using the same skillet, wipe the bottom and sides with a paper towel and set it over medium heat. Once the pan has reheated Add the cut bacon strips to the pan, stirring occasionally. Once it begins to brown, but is not yet crisp remove it to a paper towel lined plate to drain. Reserving the bacon fat in the skillet still set over medium heat.

Add the bread cubes and pine nuts to the skillet and cook giving the pan all of your attention until everything is toasted and golden brown. Then add the bread, pine nuts and cooled, cooked bacon to the same bowl as the Swiss chard. Add the diced sun dried tomatoes, sage chiffonade, and a pinch of pepper (salt is probably not necessary, but check). Set the stuffing aside.

Add the red wine, one whole sage leaf, one sprig of thyme, and chopped parsley to a small saucepan. Bring the mixture to a boil then lower the heat and cook until reduced to a syrupy consistency. Strain the herbs out and set the sauce aside.

Put the red potatoes, shallot halves, the remaining sprig of thyme, the sprig of rosemary and a good amount of salt into a large pot. Add enough cool water to cover the ingredients by 2 inches. Bring the pot to a boil and cook about 10 minutes. The potatoes should be cooked through, but still quite firm. Drain the potatoes and then immerse them in cool water. Set aside in the cool water while you prepare the pork.

Preheat the oven to 400 degrees F. Working with one pork chop at a time, lay one on it’s side in front of you and insert the tip of your knife into the center cutting a pocket into the chop. Making sure to leave 3 sides intact. Season the insides with salt and pepper and fill its cavity with about ¼ of the chard stuffing. Press the meat closed around the mixture, pressing to evenly distribute the stuffing. Lay the chop flat again and top with four or 5 whole sage leaves. Wrap the pork with 2 strips of raw bacon, covering the sage leaves and winding the bacon around the chop slightly overlapping. Make sure you enclose the stuffing completely. Use toothpicks to secure the ends of the bacon slices. Continue until both chops are stuffed and wrapped.

Find a pan with shallow sides (such as a cast iron skillet) that is ovenproof and large enough to hold both of the chops and all the potatoes. Use this skillet to warm the vegetable oil on a burner set to medium. Lay the chops in the pan in a single layer; cook 6-8 minutes, turning the as needed to assure even browning of the bacon. Add the potatoes to the pan surrounding the chops. It’s ok if the potatoes cover the chops somewhat. Move the pan to the preheated oven and cook another 5-7 minutes, until the pork has reached an interior temperature of 140 degrees F for medium rare. Move the chops to a cutting board and let them rest about 8 minutes. In the meantime put the potatoes on a warm serving platter.

Once the pork has rested, slice each chop on a diagonal, across the grain into ½-inch thick slices. Top the potatoes with the sliced pork and drizzle about ½ of the Chianti sauce over the chops and toss the chopped sage across the platter. Serve warm with the remaining sauce passed at the table.


bacon recipe courtesy of: Key Ingredient, Key Ingredient Corporation, PO Box 1824, Austin, Texas 78767

2296. SWORDFISH-BACON KEBABS with CILANTRO GREMOLATA

serves four


1 cup chopped cilantro
3 lemons, zested and juiced
1 tablespoon minced garlic
2 stalks lemongrass, white part only, finely minced
1/2 cup extra virgin olive oil
12 slices of bacon
1 pint cherry tomatoes
1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
4-8 long satay skewers, soaked in water
Kosher salt and freshly ground black pepper to taste
Cooking spray

Prepare a hot grill, sprayed slick. In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube. Weave the bacon in between the swordfish and tomato as you thread each onto the skewer. Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes. Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes. Plate using a satay plate and serve with remaining gremolata in dipping bowl.


bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 501: Cilantro/Bacon

2295. GRILLED CHEDDAR and BACON on RAISIN BREAD

serves four


3 tablespoons unsalted butter, softened
8 slices raisin bread
1/2 pound thinly sliced extra-sharp Cheddar cheese
8 slices bacon, cooked until crisp and drained on paper towels

On a large sheet of wax paper butter one side of each bread slice and turn slices over. Arrange Cheddar on unbuttered sides of bread, covering bread evenly, and top 4 cheese-lined slices with bacon. Flip remaining cheese-topped bread onto bacon.

Heat a non-stick skillet over moderate heat until hot and cook sandwiches in batches, pressing lightly with a metal spatula, until undersides are golden, about 1 minute. Turn sandwiches over and cook, pressing again, until undersides are golden and cheese is melted, about 1 minute.


bacon recipe courtesy of: Gourmet, March 1995

2294. PASTA CHICKEN SALAD with SUN-DRIED TOMATOES, SPINACH and BACON

5 strips bacon, fried and chopped into bite-sized pieces
3-4 green onions, chopped
1 lb tube pasta (cellentani), cooked, drained and cooled to room temperature
1 lb chicken, cooked and shredded
4 cups fresh spinach leaves, torn into bite-sized pieces
1/2 cup sun-dried tomatoes, chopped
1/2 cup mayonnaise
4 tablespoons balsamic vinegar

Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well. In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly. Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.


bacon recipe courtesy of: Leigh Anne Wilkes, your homebased mom, April 18, 2008

2293. BAGELS with BACON-CHIVE CREAM CHEESE

serves four


1/2 cup chopped chives
1 teaspoon whole milk
8 ounces regular or reduced-fat cream cheese, at room temperature
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
4 slices crispy bacon
4 bagels, sliced in half
4 thick slices tomato

In the bowl of a food processor, combine chives and milk. Pulse several times, scraping down sides with a rubber spatula. Add cream cheese in 3 batches, scraping sides as needed until well blended. Add salt and pepper. Store mixture in a plastic container. (Can be made in advance and refrigerated for 2 to 3 days.)

Crumble bacon and add to cream cheese mixture. Toast bagels, spread with cream cheese, and top with a tomato slice.


bacon recipe courtesy of: Rori Trovato, O, The Oprah Magazine, March 2003

2292. SCOTCH-MARINATED SKIRT STEAK with BACON PEANUT CRUNCH

yields four servings


For the crostini:
12 slices baguette
Extra-virgin olive oil

For the bacon peanut crisp:
4 slices bacon
1/2 cup roasted, unsalted peanuts, chopped
1/2 cup fresh cilantro leaves, chopped

For the steak:
1/2 tablespoon Italian seasoning
1/2 tablespoon ground sage
1/2 tablespoon salt
3/4 teaspoon Spanish paprika
3/4 teaspoon garlic powder
1 cup Scotch whisky
1 tablespoon Dijon mustard
1/2 pound skirt steak

Preheat the oven to 350 degrees F.

Place the baguette slices onto a baking sheet and drizzle with olive oil. Toast bread until golden brown, approximately 6 to 8 minutes.

In a saute pan over medium-high heat, cook the bacon until crisp. Remove and let cool. In a mixing bowl, crunch the bacon, add peanuts and chopped cilantro.

Preheat a grill or a grill pan to high heat.

In a large bowl, whisk together the Italian seasoning, sage, salt, paprika, garlic powder, Scotch, and mustard. Add the steak to the bowl and coat it with the marinade. Marinate the steak for at least 15 minutes. Remove the steak from the marinade and grill until medium-rare, about 4 minutes on each side. Allow the steak to rest for a few minutes, then slice it thinly, against the grain.

To assemble the dish: Spread the crostini with creme fraiche, put the steak slices on the crostini, and top with a little of the bacon and peanut crunch.


bacon recipe courtesy of: Serena Palumbo, "Retro Palm Springs," Food Network Star, Food Network

2291. ORECCHIETTE with BROCCOLI RABE, BACON and BREAD CRUMBS

yields four servings


1 pound broccoli rabe, tough ends removed, cut into 1-inch lengths
1/2 cup olive oil
1 cup fresh bread crumbs
4 slices bacon, cut crosswise into 1/4-inch strips
6 cloves garlic, minced
1/4 teaspoon dried red-pepper flakes
1 pound orecchiette
3/4 teaspoon salt

In a medium pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Drain thoroughly. In a large nonstick frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan. In the same pan, cook the bacon until crisp. Remove the bacon and drain on paper towels. Pour off all the fat. Heat the remaining 1/4 cup oil in the frying pan over moderately low heat. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute. Add the broccoli rabe and cook, stirring occasionally, until just done, about 3 minutes longer. In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain and toss with the bread crumbs, bacon, broccoli rabe, and salt.


bacon recipe courtesy of: Quick From Scratch Italian, for Food & Wine, Recipe of the Day, June 2009

2290. CREAMY CAULIFLOWER SOUP with BACON and GORGONZOLA

yields four servings


1/2 head cauliflower
3 cups broth (vegetable, mushroom or chicken)
salt, to taste
2 slices bacon
2 tablespoons crumbled gorgonzola cheese

Steam the cauliflower until very tender. In the meantime, cook the bacon until crisp. Finely mince cooked bacon. Heat the broth in the microwave. Drain the cauliflower and add to blender. Pour in the broth, blend on high until smooth. Season with salt to taste. If the soup is too thick, you can add a bit more broth. Ladle soup into bowls, garnish with bacon and gorgonzola.


bacon recipe courtesy of: Jaden Hair, Steamy Kitchen, 11523 Palm Brush Trail, Box #363, Bradenton, Florida 34202, September 20, 2010

2289. GOUDA, BACON, PEAR with BALSAMIC ONIONS SANDWICH

makes four 3″ (long) sandwiches or 12 (finger) sandwiches


6 ounces thinly sliced aged gouda, or similar
1 sliced D’Anjou pear, or similar
6 pieces cooked bacon
1 large onion, sliced
2-3 tablespoons balsamic vinegar
12″ baguette
1 teaspoon olive oil
salt & pepper to taste

Saute sliced onion in olive oil over medium-low heat until soft, 5-8 minutes. Add salt & pepper to taste. Deglaze pan with balsamic vinegar. Reduce heat to low and allow balsamic vinegar to absorb into onions, about 5 minutes.

Grill or sear sliced pears over medium-high heat, about 3 minutes a side.

On section of bread, layer aged gouda, cooked bacon, gouda, grilled pear, gouda, balsamic onions, gouda and the top piece of bread. Alternating between ingredients and Gouda ensures that your sandwich will be stuck together.

Grill or griddle over medium heat, pressing sandwich with heavy pan or sandwich press to flatten. Use caution when flipping the sandwich. Cook until cheese is melted and sandwich is warmed through.


bacon recipe courtesy of: Sara O'Donnell, Average Betty, April 26, 2011

2288. ONIONS in ORANGE MUSTARD with BACON

serves four


16 pearl onions
2 teaspoons olive oil, plus extra for drizzling
2 1/2 cups dry white wine
2 tablespoons butter
2 carrots, chopped
2 tablespoons all-purpose flour
2 tablespoons mustard
generous 1 cup bacon, diced
1/4 cup heavy cream
salt and pepper

Preheat the oven to 350 F. Place the onions in a high-sided roasting pan and drizzle with a little olive oil. Pour in 1 3/4 cups of the white wine and season with salt and pepper. Bake for about 30 minutes until the liquid has almost completely evaporated. Melt the butter in a skillet. Add the carrots and cook over low heat, stirring occasionally, for 5 minutes. Sprinkle with the flour and stir in, then add the mustard and season with salt and pepper. Cook, stirring frequently, until thickened. Heat the olive oil in another skillet. Add the bacon and cook, stirring occasionally, for 4-5 minutes. Sprinkle with the remaining wine and cook until it has evaporated. Stir in the cream, then pour the mixture into the pan of carrots and stir well. Transfer the onions to a serving dish and pour the sauce on top.


bacon recipe courtesy of: The Silver Spoon, p. 114. New York: Phaidon Press, 2005

2287. QUAILS roasted with BACON and FOIE GRAS

yields eight servings


8 quails
Kosher salt and freshly ground pepper to taste
3 ounces foie gras
16 strips bacon

Rinse the quails and pat them dry. Use poultry shears or a sharp knife to cut away the feet and any extra neck skin. Season them inside and out with salt and pepper.

Preheat the oven to 425 degrees. Cut the foie gras into 8 equal pieces. Place a small amount of each piece into the cavity of each bird, and place the remainder on the breast of each bird. Wrap two strips of bacon tightly around each bird to hold the foie gras in place, securing the bacon with kitchen string or toothpicks if necessary.

Place the wrapped quails, breast-side up, on a roasting pan fitted with a rack and roast for 20 minutes, or until the bacon is crispy and the juices from the bird are rosy and no longer red. Remove from the oven, cover with foil and let cool for 5 minutes before serving. Serve with the cranberry relish. (see recipe)


bacon recipe courtesy of: Molly O'Neill, "Fowl Play," The New York Times, November 22, 1998

2286. RICE with PORK, CHICKEN, MEATBALLS and BACON, with an EGG CRUST

serves 4-6


4 pints water
8 oz. lean pork, cut into large cubes
8 oz. boneless and skinless chicken meat
8 oz. minced veal, rolled into 1-inch meatballs
4 oz. thick-cut bacon, cut into 1/2-inch cubes
2 onions, 1 whole and 1 chopped
1 carrot
1 small turnip
4 tomatoes, seeded and grated or peeled, seeded and chopped
2 sprigs parsley, finely chopped
olive oil
10 oz. short-grain rice
6 eggs, beaten
salt and pepper

Place the water, pork, chicken, meatballs and bacon in a large pot, and bring to a boil, skimming off the foam.

Add the whole onion, the carrot and turnip and a dash of salt and return to a boil (again skimming of the foam); then lower the heat and simmer, covered, for 2 hours.

Remove, and discard the vegetables; them remove the meat and set it aside to cool.

Reduce the cooking liquid on medium-high heat to about 32 fl. oz., and reserve.

When the meats have cooled, chop coarsely and mix together. Salt and pepper to taste.

In a cassola or flameproof casserole, make a sofregit (see below) with the chopped onion, the tomatoes, parsley, and oil.

SOFREGIT: olive oil, onions and tomatoes. Cover the bottom of a cassola, flameproof casserole or large frying pan with at least 1/2-inch of oil, heat for several minutes then add the onions. Reduce the heat and cook uncovered until the onions are wilted, stirring occasionally. Continue cooking in this manner until the onions have turned golden-brown and are beginning to caramelise, adding and cooking off a bit of water if desired. For a darker sofregit, the process may be continued until the onions reach the desired color, but do not let them burn. Add the tomatoes and mix well, the continue cooking until all liquid has evaporated, and the tomatoes have begun to "melt" into the onions.

———————————————————————————————————

Meanwhile, preheat the oven to 350 F.

Add the rice to the cassola, stirring to coat each grain with sofregit; then add about 28 fl. oz. of the reserved coking liquid, and stir well.

Bake 15 minutes; then remove from the oven. If any liquid remains, cook on low heat on top of the stove until it evaporates.

Mix the beaten eggs with the chopped meats, pour the mixture over the rice and return to the oven. Bake until golden-brown, about 5-7 minutes.

Serve directly from the cassola.


bacon recipe courtesy of: Catalan Cuisine: Europe's Last Great Culinary Secret by Colman Andrews. London: Grub Street, 2007. pp. 137-138

2285. DUCK TONGUE in BROTH with BACON, MIREPOIX, LIME and CILANTRO

yields four servings


4 oz duck tongue
1 carrot, chopped
½ onion, chopped
1 stalk celery, chopped
10 oz chicken stock
1 oz smoked bacon
3 leaves kale, chiffonade
½ leek, diced
1 carrot, obliqued
½ oz ginger, diced
15 cilantro leaves
lime juice, to taste
sriracha, to taste

Place duck tongues carrots, onions, celery, smoked bacon, chicken stock in a pressure cooker and cook for 10 minutes. Remove duck tongues and clean out cartilage. Strain broth for soup base and reserve. In a sauté pan, sweat kale, leeks, carrots, and ginger until tender. Season soup base with lime juice and sriracha. Crisp duck tongues in olive oil. Arrange duck tongues in bowl with kale, leeks, carrots, cilantro, and ginger. Pour soup into bowl and drizzle with extra virgin olive oil. Garnish with cilantro leaves


bacon recipe courtesy of: Chef Tamesha Warren, Top Chef, Season 7, Episode 6, Quickfire Challenge, Bravo TV, 2011

2284. ARTISANAL PORK STEW with BACON, PARSNIPS, APPLES and POTATOES

serves six


30 x small pearl onions (approx 2 x 10 inch bags)
5 thick-cut slices of (apple-wood smoked) bacon cut crosswise in to ¼ inch thick strips
3½ pounds of cubed pork shoulder or country ribs with fat trimmed
Coarse Kosher Salt
4 large shallots, chopped (about a cup)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage
½ cup + 1 tablespoon apple brandy
2 cups low-salt organic chicken broth
12 oz's hard apple cider
1½ pounds baby red potatoes, scrubbed and halved
2 large Granny Smith apples; peeled, cored and cut in to 1inch cubes
2 tablespoons (¼ stick) butter
2 tablespoons all-purpose flour
1 tablespoon whole grain Dijon mustard

Cook onions in a large saucepan of boiling (salted) water for 2 minutes. Transfer onions to bowl of water to cool. Peel onions & set-aside. Cook bacon in a heavy large pot over medium-heat until lightly browned. Transfer bacon to paper towels to drain (a slotted spoon is helpful). Sprinkle cubed pork with coarse kosher salt and pepper, and add pork to same pot (retaining bacon fat) and increase heat to medium-high. Cook until browned, about 7 minutes per batch. Transfer browned pork to a large bowl. Reduce heat to medium. Add shallots & parsnips to pot (retaining residual pork and bacon juices & fat). Cover pot and cook, until beginning to soften. About 5 minutes. Stir in 3 teaspoons chopped sage. Stir for 1 minute. Add ½ cup apple brandy and cook until almost evaporated. Add chicken broth, hard cider, reserved bacon and pork with any accumulated juices. Bring to boil, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low. Cover and simmer until pork is tender - about 1 hour & 15 minutes. Add potatoes and pearl onions to the stew, and cook until the vegetables are almost tender, about 30 minutes. Add apples and cover and cook until potatoes are tender. 15 - 20 minutes. Stir butter and flour in a small bowl to form a paste. Add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage and 1 tablespoon of apple brandy. Bring to boil, reduce heat to medium, and simmer until thickened, stirring often; 2-3 minutes. Season to taste with salt & pepper.


bacon recipe courtesy of: Crispin Cider, 405 Central Ave SE, Suite 10, Minneapolis, Minnesota 55414

2283. SHAD ROE with BACON and MUSHROOMS

yields four servings


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

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

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

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

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


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

2282. SCALLOPS with BACON and SHIITAKE MUSHROOMS on SOBA NOODLES

yields two servings


200 grams scallops
150 grams broccoli
75 grams shiitake mushrooms
0.5 bunch fresh coriander
1 small piece fresh ginger
1 tablespoon groundnut oil
3 tablespoons chinese cooking wine
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
4 rashers bacon, smoked
100 grams soba noodles
1 teaspoon oyster sauce

In the large saucepan bring some water to boil and cook the soba noodles according to instructions (usually 7-9 minutes).

Meantime, chop 4 rashes of bacon in to lardons.

Using a coarse grater, grate 1 teaspoon of fresh ginger.

Break broccoli into the smallest florets. If the shitake mushrooms are large, half or quarter them.

Heat 1 teaspoon of groundnut oil in the deep pan or wok. Add bacon and ginger and let it fry for a couple of minutes.

Add broccoli and mushrooms. Pour in: 3 tablespoons of Chinese cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of Oyster sauce

Stir-fry for a minute, then add scallops and continue to cook for 4-5 minutes depending on the thickness of the scallops.

Chop up ½ bunch of fresh coriander, leaving a couple of stems for decoration.
Drain the soba noodles, add to the wok and mix it well. Throw in the fresh coriander.

To serve: Arrange the stir-fry in the serving bowls and decorate with a stem of fresh coriander.


bacon recipe courtesy of: The Impatient Chef

2281. BACON-WRAPPED TOFU

1 block firm tofu
several strips of bacon, depending on the size
optional: brown sugar, soy sauce

Drain the tofu, and wrap in several layers of paper towels. Place on a plate and put a board or another plate on top. Leave for a few minutes to drain some water out of the tofu. Unwrap and cut into bite sized pieces that are about the width of your bacon.

Wrap each piece in bacon, going around at least once so the ends overlap. You may need to cut the bacon.

Heat up a non-stick frying pan over medium-high heat. Put the bacon wrapped tofu pieces with the overlapping edges side down. Cook until crisp, then turn. Keep cooking and turning until done on all sides.

A sweet-salty variation is to add a little bit of soy sauce to the pan, and a sprinkle (maybe about 2 tsp.) of brown sugar; stir rapidly to melt the sugar, then turn the bacon-tofu in the sauce until the moisture has largely evaporated.

Eat hot or at room temperature, preferably with plain rice as part of a Japanese meal. Also a nice appetizer or sake drinking accompaniment.


bacon recipe courtesy of: Makiko Itoh, Just Hungry, January 17, 2008

2280. CABBAGE with BACON and SAKE

serves four


1 onion, chopped in long strips
¼ cabbage
150 grams free-range or wild bacon, chopped into pieces
1 teaspoon fennel seed
¼ cup sake
ground pepper
pinch salt

Fry bacon without any oil. It gives off enough tasty fat to fry the other ingredients in. Add onion and fennel and cook on medium heat until the onion is soft. Add Cabbage and all other ingredients. Put the lid on and steam until the cabbage is just tender.


bacon recipe courtesy of: Roger and Anna Wilde, Nelson, New Zealand, WildHealthFood.com

2279. CREAMY SOCKEYE SALMON with BACON and BULGUR CHOWDER

serves 4-6


2 slices bacon, chopped
1 leek, sliced
1 medium fennel (white bulb portion only), chopped
3 tablespoons dry vermouth
1 (14.5 oz) can reduced-sodium chicken broth
1 cup water
1/2 cup uncooked bulgur
1 teaspoon sage
1/2 lb. Fresh sockeye (or any fresh variety) salmon, cubed
1/2 cup lowfat yogurt
1 (15 oz) can cream-style corn
2 tablespoons chopped parsley
Salt and pepper, to taste

Place bacon in large nonstick saucepan. Cook until nearly crisp, 7-8 minutes. Remove bacon and set aside. Drain off bacon excess fat, leaving only about 1/2 teaspoon in pan. 2. Add leeks and fennel; cook until softened. Sprinkle bulgur into pan and cook for 1-2 minute. Remove pan from heat and add vermouth. Gradually add broth and water. Return to medium-high heat and bring to boil. Return bacon to the pan along with the bulgur and sage. Reduce heat to low; simmer, uncovered, for 25-30 minutes. 3. Stir in yogurt and corn. Gently add salmon cubes and simmer covered for 8-10 minutes. Salt and pepper to taste. Ladle serving into soup bowls and garnish with parsley.


bacon recipe courtesy of: CorvieT, Better Recipes with Kristina Vanni

2278. HIROSHIMA-STYLE OKONOMIYAKI

okonomiyaki mix flour
2-3 cups shredded cabbage
1/2 cup tenkasu
3-5 slices bacon
1 cup bean sprouts
1 egg
1 cup green onion
okonomi sauce
ketchup
salt and pepper
lard or vegetable oil
1 package ramen noodles
water
aonori/green laver

Spread oil on the hot plate or pan medium heat. Spread the okonomiyaki flour mix in about 8″ circle like making crepe. Put 2-3 cups of shredded cabbage on top. Add tenkasu on top of cabbage. Add chopped green onion on the top of tenkasu. Add bean sprouts on top of green onion. Spread the thin cut bacon on top of bean sprouts. Add salt and pepper on vegetables. Pour around about 1/2 cup of okonomiyaki flour mix on top of bacon. It will help to put all together. Turn up the eat to strongest. Use two biggest spatula you have and stick them in the bottom from the both side and carefully but quickly flip them. It won’t be perfect and all the vegetable will spread a little. It’s OK. Just stick them under the okonomiyaki spread. Make a little house of vegetable on the bottom and okonomiyaki spread on the top as roof. Let them steam to cook though. Once the bacon is cooked, you can turn down the heat to low to keep steam the vegetable. Do not push down. It takes about 2-3 min. With separate pan or other side of hot plate, cook steamed ramen noodle with a bit of okonomi sauce or salt and pepper. Cook well and get burn a bit to get some crispiness. Put the whole okonomiyaki on top of noodle. Use the two spatula from both side again carefully. With separate pan or other side of hot plate, break one egg. Quickly mix up a little (not too much- you can still see white and yellow. not all yellow) and make them to circle shape. Before egg cook though while the top is still raw, put on top of egg. In a minute, when the egg is cooked, it’s done. Flip them so the okonomiyaki spread is on top and put that on the plate. If you are using frying pan, you can put the plate on top and flip the whole thing. Now, spread okonomi Sauce and aonori (green laver). You can add mayonnaise if you like.


bacon recipe courtesy of: The Japanese Food

2277. RISOTTO of RADICCHIO, SMOKY BACON, ROSEMARY and RED WINE

850 ml stock
olive oil or 50g butter
2 shallots, finely chopped
90 grams arborio rice per person
glass of red wine
salt and pepper
3 thick slices of smoked streaky bacon, chopped into lardons
1 head of radicchio, trimmed and finely sliced
handful of fresh rosemary

Put a knob of butter and a little oil into a heavy-bottomed frying pan, add the shallots and let them turn pale gold. Then add the rice, stirring until it is impregnated with the fat. Pour in the wine, let it bubble and reduce. Begin to add the stock, which should be kept simmering at the back of the stove, a ladleful at a time. Don’t stir constantly or you will break the grains of rice, but add more stock as each ladleful is absorbed.

If there isn’t enough stock, dilute it with hot water. Meanwhile, cook the bacon in a little oil until golden, then add the shredded radicchio and rosemary and cook gently until wilted. Just before the rice is cooked (which will take 20-30 minutes), and before all the stock is absorbed, add the bacon and radicchio mixture. Continue to cook for a few minutes until the rice is tender, add a fat knob of butter and serve, with parmesan, if you like.


bacon recipe courtesy of: Jamie Oliver | Jane Shilling, The Sunday Times, July 9, 2007

2276. BITTER MELON with BACON

1-2 slices of bacon
4-5 bitter melons
2-3 tablespoons soy sauce
2-3 tablespoons sugar
1/2 cup water

Slice bacon into 1/4" thick pieces and sauté until done. Cut bitter melons in half lengthwise and remove seeds. Slice into 1/4" thick pieces and add to cooked bacon. Add soy sauce, sugar and water and cook until desired doneness.


bacon recipe courtesy of: Kitazawa Seed Company, PO Box 13220, Oakland, CA 94661-3220

2275. PONZU-GLAZED BACON and SHRIMP

serves four


1/2 cup Wanjashan organic ponzu
2 tablespoons agave nectar, honey is good substitute
2 tablespoons chopped chives, save a little for garnish
8 U-15 shrimp, tail-on
8 slices of bacon, thick-cut
1 head radicchio, leaves separated
Togarashi to garnish
Kosher salt and freshly ground black pepper to taste

Pre-heat the oven to high broil and place rack in the upper middle. In a bowl, combine ponzu, agave nectar and chives. Wrap the strip of bacon around each lightly seasoned shrimp. On an oven-proof dish, lay out the radicchio leaves. Dip each shrimp in ponzu-agave mixture and place on bed of radicchio. Drizzle the mixture on exposed radicchio, too. Place in oven, turn shrimp once when browned, about 3 minutes per side. Serve on same dish and garnish with togarashi.


bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 702: Ponzu/Bacon

2274. BRUSSELS SPROUTS with BACON, PONZU, FRIED GARLIC and BONITO FLAKES

Brussels sprouts, approx. 4+ heads
1/4 lb bacon
fried garlic
ponzu sauce
soy dashi
butter
olive oil
shichimi or togarashi spice
bonito flakes

Slice garlic and fry in oil until it starts to brown. Cut the Brussels sprouts into quarters, so that the roots stay intact. Boil water in a large pot with some salt. When it’s boiling, put your brussels sprouts in to blanch. When they turn bright green, remove from water and immediately put them in an ice bath. While the brussels sprouts are boiling and sitting in the ice bath, cook up the bacon. Once cooled, crumble. Coat a frying pan in olive oil and put 1 tablespoon of butter in. Toss your brussels sprouts in and turn the heat up to high. Let them brown. Add the bacon. Add in the ponzu and soy dashi (or whatever you’re using). The pan will probably start sizzling when you add them in. Use as much or as little as you like. Let the liquid reduce as much as you want. Top with the shichimi/togarashi, fried garlic, and bonito flakes.


bacon recipe courtesy of: We are not Martha, February 4, 2010

2273. FRIED UDON with BACON, BROCCOLI and MUSHROOMS

serves two


200 grams udon noodles
2 rashes of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)

Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.


bacon recipe courtesy of: umeboss, September 6, 2010

2272. SOBA NOODLES with BACON and SWISS CHARD

6 oz Soba noodles
4 oz bacon, cut crosswise into 1/2” slices
thinly sliced leeks about 1/4 cup (substitute with red onion)
1 tablespoon chopped garlic
1 large bunch of Swiss chard, stemmed and chopped, about 3 cups
1 tablespoon tamari sauce/light soy sauce
1 tablespoon toasted sesame oil
salt and pepper to taste

Cook the soba noodles according to the directions on the packet. Reserve about 1/4 cup of the cooking liquid. Rinse well with cold water and drain and keep aside.

In a large heavy pan, cook bacon for about 6 minutes until crisp. Transfer the bacon to paper towels to drain. Pour out all but 2 tbsp of bacon fat from the pan. Add onion or leek to the pan and saute over medium heat for about 6 minutes until soft. Add the garlic and Swiss chard and season with salt and pepper. Add the reserved liquid to the pan and toss till the chard is tender and wilted. Add the tamari sauce and cook for one more minute.

Add the cooked noodles and toasted sesame oil to the pan and toss to coat. Garnish with chives or green onions and serve hot.


bacon recipe courtesy of: Live to Eat, May 4, 2008

2271. BACON-WRAPPED LARGE MOUTH BASS SANDWICH

2 lb. bacon
2 large onions, sliced
4 large mouth bass fillets
blackening seasoning
roll or bread
salt, to taste
pepper, to taste
American cheese

Line bottom of baking pan with bacon. Place layer of onions on top of bacon, then place fillets on top of onions. Lightly sprinkle fillets with blackening seasoning. Bake at 350F for 20 to 30 minutes. Remove fillet from pan and place on roll or bread. Top with salt, pepper and slice of American cheese.


bacon recipe courtesy of: eleminity0277, for MN Fish Finder: Minnesota Fishing Reports, Maps, News & Hotspots

2270. BACON FRIED RICE-STUFFED OMELETTE

8 eggs (two per omelette)
one onion, finely chopped
one carrot, finely chopped
one spring onion, finely chopped
cooked rice, approx 4 small Chinese bowls full
3 strips of bacon
3 hot dogs, firm German ones are good
corn from 1 cob
salt, pepper, cooking oil, sesame oil, ketchup

Collect together and chop your ingredients. Fry the bacon until brown. Add in the Hot Dogs. Then the onions and carrots. After they have softened a little add the sweetcorn. Now make room in the frying pan to add a little oil and a good squirt of ketchup. Mix that up and fry it all together. Now add the rice, be careful not to squash it when you stir, keep it light and fluffy. When it looks mixed well, you can add the chopped spring onions and give it a last stir before setting this fried rice aside in a bowl. Now make an omelette with two eggs. When the omelette is just about ready spoon a serving of fried rice onto it and slide it out of the pan, just as the omelette is nearly out of the pan flip the edge over to make a nice fold, as you can see in the picture, it’s folded in half. Serve with a little garnish, ketchup or brown sauce


bacon recipe courtesy of: Taiwan Duck, May 29, 2011

2269. CREAMY LIMA BEAN SOUP with BACON

makes about 3 cups, serving 2


3 slices of lean bacon
1 small onion, chopped fine
1 cup chicken broth
a 10-ounce package frozen lima beans
1/3 cup thinly sliced scallion green

In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it. Transfer 1 tablespoon of the fat to a heavy saucepan and in it cook the onion over moderately low heat, stirring, until it is softened. Add the broth, 1 cup water, and the lima beans, simmer the mixture for 8 minutes, or until the beans are tender, and season it with salt and pepper. In a food processor purée the soup, return it to the pan, and heat it over moderate heat until it is hot. Ladle the soup into 2 bowls and sprinkle the scallion green and the bacon over it.


bacon recipe courtesy of: Gourmet, September 1991

2268. BACON-WRAPPED SCALLOP TOURNEDOS with SUMMER SUCCOTASH

yields four servings


8 slices thick-cut bacon
2 pounds (about 24) extra large sea scallops
salt and freshly ground black pepper
3 tablespoons unsalted butter
2 cups corn kernels (from 2 ears)
2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans
1 large tomato, cored, cut into small cubes
3 tablespoons chopped fresh sage leaves
8 (8-inch) skewers

Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.

In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.

Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.

Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.

To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.


bacon recipe courtesy of: Chris Schlesinger, "All Fired Up," Sara's Secrets, Food Network

2267. BACON, SPINACH and SOY SAUCE PASTA

serves six


500 grams thin spaghetti
2 tablespoons olive oil
4 eggs, lightly beaten
salt and pepper, to taste
250 grams bacon rashers, thinly sliced
1 zucchini, thinly sliced
1 carrot, thinly sliced
6 green spring onions, thickly sliced
1/2 cup kecap manis (sweet soy sauce)
1 tablespoon light soy sauce
1/4 cup water
120g packet baby spinach leaves

Add spaghetti to a large pot of boiling salted water. Leave pan uncovered, and boil spaghetti for about 12 minutes, or until tender. Drain and set aside. Heat olive oil in a large frying pan. Pour in eggs, then season to taste with salt and pepper. Leave eggs, without stirring, until they start to set, then stir until just cooked. Remove eggs, allow them to cool, then chop coarsely. Using same pan, add bacon and cook over a high heat till it starts to brown. Add zucchini, carrot and spring onions, then stir till just combined. Add pasta and combined sauces and water. Don't stir. Leave for 2 minutes until sauces are reduced. Remove from heat. Stir in spinach and egg.


bacon recipe courtesy of: New Idea Magazine, Australia

2266. MIXED SEAFOOD (TUNA, SHRIMP, SCALLOPS, ANCHOVIES) NICOISE SALAD with BACON and POTATOES

Dressing
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 cups olive oil
1 medium white onion, sliced paper thin
4 cloves garlic, minced
3 cups flat leaf parsley, loosely packed and chopped
1 cup mixed herbs, chopped(chives, basil, tarragon)
1/4 cup lemon juice
1/4 cup soy sauce
freshly ground sea salt, to taste
black pepper
water, enough to make to a good consistency

Salad
fresh parmesan cheese, chunked
1 lb fresh tuna, cut into 6 inch pieces
12 large shrimp, cut lengthwise
12 large sea scallops
1 lb green beans, cut into 1/2 inch pieces
1 large squash, cut into 1/4 inch slices
3 roma tomatoes, quartered
2 yellow tomatoes, quartered
5 eggs, hard-boiled,peeled,and halved
1 head red leaf lettuce, torn into bite size pieces
10 anchovy fillets, packed in oil
1/2 lb bacon, fried crisp
1 cup drained nicoise olives
1 red bell pepper, sliced into rings
2 lbs tiny new potatoes, scrubbed

Dressing: Combine all ingredients in a jar with a tight fitting lid and shake until combined. Must be done at least 6 hours in advance. Let stand at room temperature.

Salad: Brush seafood with olive oil and season with salt and pepper. Marinate red pepper and squash in a little salad dressing. Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat. Steam or boil green beans 5 minutes and toss in a little dressing. Grill seafood and red pepper and squash.

Assembly: On a very large platter, place the potatoes in the center, surrounded by the green beans. Surround this with the shredded lettuce. Place the grilled seafood and vegetables atop the lettuce. Arrange eggs, bacon, olives, cheese, and tomatoes on platter. Place one anchovy fillet atop each half of egg. Salt and pepper the entire dish and drizzle with the remaining dressing.


bacon recipe courtesy of: Qwerty Kitchen

2265. SARDINES PUTTANESCA with BACON

serves eight


400 grams spaghetti, cooked
1 head garlic, chopped
1 medium onion, chopped
50 grams bacon, sliced into strips
1 bottle (250 grams) sardines in olive oil, drained (reserve oil)
1 can (400 grams) button mushrooms, sliced
500 grams Italian-style spaghetti sauce
1/3 cup water
26 grams (2 tablespoons) capers
75 grams (1/2 cup) black pitted olives, sliced
salt and pepper to taste
2 tablespoons snipped parsley

Sauté garlic, onion, and bacon in sardine oil. Cook while stirring until bacon is brown. Add sardines, mushrooms, spaghetti sauce, water, capers, olives, salt and pepper. Simmer for 5 minutes. Add parsley. Pour over or mix with cooked spaghetti. Top with sardines, as desired.


bacon recipe courtesy of: Del Monte Kitchenomics, for Yummy Magazine online (SUMMIT DIGITAL, 6th Floor Robinsons Cybergate Tower 3, Robinsons Pioneer Complex, Pioneer Street, Mandaluyong City 1550, Philippines), October 27, 2010

2264. MARINATED SARDINES with CHICKPEAS and BACON

serves six


18 small sardines, cleaned
8 mint leaves, to garnish

For the marinade
4 oranges, juiced
30 ml sherry vinegar
salt

For the stuffing
1 red pepper
1 onion, peeled
1 aubergine
2 tbsp olive oil

For the salad
25 grams lardons of bacon
50 grams croutons
125 grams chickpeas, cooked
2 spring onions, chopped

For the vinaigrette
100 ml extra virgin olive oil
15 grams walnuts, chopped
1 orange, juiced
15 ml sherry vinegar
salt
pepper

First make the marinade. Mix together the orange juice, sherry vinegar and salt. Toss the sardines with the marinade in a large dish and marinate in the refrigerator for at least 6 hours. Preheat the oven to 190°C/gas 5. Toss the red pepper, onion and aubergine in the olive oil in a roasting tray. Roast for 30 minutes until tender. Cut the roasted red pepper, onion and aubergine into short, thin strips and toss together. Fry the bacon in a small, heavy-based frying pan until cooked. In a bowl, mix together the fried bacon, croutons, chick-peas and spring onions. Make the vinaigrette by whisking together the olive oil, walnuts, orange juice and sherry vinegar. Season with salt and freshly ground pepper. Toss the chick-pea mixture with the vinaigrette. Drain the marinated sardines. Stuff each sardine with the roasted vegetables. To serve, spoon the chick-pea salad onto a serving plate. Top with the stuffed sardines, garnish with mint leaves and serve.


bacon recipe courtesy of: Simon Rimmer, Good Food Bites, Good Food Channel, UK-TV

2263. OXTAIL with BACON, MUSHROOMS and BABY ONIONS

serves six


500 grams small beef shin pieces
125 grams rindless bacon, cubed
2 tablespoons oil
1 tablespoon butter
1-1,25 kg oxtail, trimmed of excess fat
2 teaspoons garlic & herb seasoning
1 teaspoon garlic pepper seasoning
3 large onions, chopped
3 large carrots, sliced
3 cloves garlic, sliced
1 bay leaf
3 tablespoons flour
2 cups red wine
2 cups water
2 tablespoons beef stock powder
2 tablespoons tomato pesto
250 grams whole button mushrooms
500 grams pickling onions
2 tablespoons olive oil

Brown the beef shin and bacon in the oil/butter mixture in a big, heavy-bottomed saucepan. Remove with a slotted spoon and keep aside. Brown the oxtail in batches in the same fat. Keep on one side. Season the meat with garlic & herb seasoning as well as garlic pepper seasoning. Brown the onions in the same pot. When golden-brown, add the carrots, garlic and bay leaf. Stir-fry for 3 minutes. Add the flour and blend in. Add the wine, water, stock powder and tomato pesto. Bring to the boil. Place the browned shin, bacon and oxtail back in the pot, cover and simmer very gently for 2½-3 hours until the meat is fork-tender.

Remove the bay-leaf. Blot off excess fat with a double layer of absorbent kitchen paper. Briefly brown the pickling onions and mushrooms in olive oil in a separate fry pan and add to the meat. Simmer for 15 minutes until onions are just tender. Adjust seasoning to taste.


bacon recipe courtesy of: Ina Paarman, Paarman Foods, Diep River, Cape Town, South Africa

2262. RUSTIC CRANBERRY BACON CHUTNEY with ROSEMARY and PORT

6 slices of bacon
1/2 cup brown sugar, lightly packed
1 tablespoon fresh rosemary, chopped coarsely
pinch of kosher salt
pinch of freshly cracked pepper
1/2 cup orange juice
12 oz. fresh cranberries
1 tablespoon tawny port

Cut the bacon up into a fairly small pieces. Add the bacon to a medium-size saucepan. Set on the stove over medium-high heat. Cook for a few minutes, stirring occasionally. If it starts to burn or smoke, turn your heat down. Your goal is to brown and crisp the bacon. When your bacon is crisp, turn the heat off. Drain off most of the rendered bacon fat, leaving just a teaspoon or two in the pan with the bacon. Save the fat (let it cool, then cover it and stick it in the fridge). Put your pan back on the stove over low heat. Add the brown sugar to the bacon and fat in the pan. Toss in the rosemary, kosher salt, and freshly cracked black pepper. Stir your pot to combine the ingredients well. Break up any lumps of brown sugar against the side of the pot with the back of your spoon. Don’t fret if anything is sticking to the bottom of your pot. Your heat is on low, so it shouldn’t burn. And you’re going to deglaze the pot next. Pour in the orange juice. Watch your face and hands, as the pot may give off a big poof of steam, depending on how hot it is. Stir well, scraping at the bottom of the pot with a wooden spoon to loosen any browned bits. Raise the heat to medium-high so your mixture can start to come up to a simmer. Add the cranberries to the pot. Cranberries freeze really well and can go straight from freezer to pot for this recipe. Give the pot a good stir to combine everything. Add the port. Stir to combine. Cook over medium-high heat until the mixture comes up to a simmer. When it does, turn the heat down a little and cover the pot tightly. Simmer covered for about 5 minutes. Keep an eye on your pot. If it starts to bubble over, turn the heat down a little. After 5 minutes, uncover the pot. Stir the mixture. As you stir, smoosh the cranberries against the side of the pot to pop them. Keep the heat on medium as you do this. It will cook as you stir, evaporating some of the liquid and thickening your chutney. It should be really thick at this point. If you have liquid left in the pot, cook over medium heat for a minute or two more, stirring constantly to evaporate it. Turn the heat off and transfer the chutney to a bowl to cool. When it’s totally cool, cover and stick it in the fridge. The chutney will keep in the fridge for about 3 days.


bacon recipe courtesy of: Jessica B. Konopa, The Hungry Mouse, Salem, Massachusetts, December 11, 2008

2261. SNAILS with BACON and MUSHROOMS

250 grams snails
50 grams cepes (boletus edulis mushrooms)
80 grams fresh bacon
1 big onion
3 garlic cloves
2 branches fresh thyme
salt
olive oil
freshly ground black pepper

First clean, wash and boil the snails as said in this post. Now, cover the surface of a pan with olive oil, when hot, add the bacon in dices. When golden, add the boiled snails (only the snails, not the water you used) and stir for 8 minutes at medium heat. Sprinkle with salt and black ground pepper. Take the snails and bacon out of the pan and reserve in a plate. In the same oil, cook the onion (chopped) until it gets transparent. Add a branch of thyme. Stir and pull it out after 3 minutes. Add the cepes cut in dices to the pan with the onion. Stir for 3 more minutes at medium heat. Pour the snails and bacon back to the pan and cook for 20 minutes approximately at medium/low heat. Stir now and then. Mince the garlic, add to the snails and turn the heat off when fragrant.


bacon recipe courtesy of: Spanish Recipes: easy to cook pic by pic, October 29, 2009

2260. PRAWN, BACON and PAPAYA PIZZA on BUCKWHEAT (GLUTEN-FREE) CRUST

12 large cooked & peeled prawns, marinated as per recipe
1/2 papaya, cut into strips
3 rashers bacon, chopped
1/2 sliced capsicum pepper
chopped shallots
sour cream
tomato puree or pizza sauce
cheese (your choice)
buckwheat pizza base (see below)

MARINADE:
1/4 cup olive oil
1/4 cup warm water
1 teaspoon chopped chili pepper
1 teaspoon crushed garlic
1 tablespoon honey
1 tablespoon chopped coriander
pinch ground black pepper

BUCKWHEAT PIZZA BASE
1 1/2 cups plain gluten-free flour
1/2 cup buckwheat flour
8 grams dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
3/4 cups warm water
1 pinch Italian herbs

Mix dry ingredients in a bowl, add warm water and mix to form a soft dough. Knead until smooth and elastic. Cover with glad wrap and leave in a warm place for 20minutes to rise(double in size), then knead again. Place on floured surface and roll out to size desired, it is best to make smaller pizzas as this dough will break when lifting if it is to large, be careful when handling. Put dough onto oiled tray and bake for 8mins at 225 degrees C, than add your favorite toppings and bake another 10mins.

In a medium size bowl dissolve honey in warm water and add the rest of the marinade ingredients. Submerse prawns in marinade and set aside. If making your own base + pizza sauce prepare these now. Cover base with sauce, then cheese. Sprinkle over bacon and capsicum then lay out papaya strips & prawns to ensure each cut piece will have some of each. Spoon a small amount of marinade on top of each prawn and then bake approx 20mins at 200 degrees C (or to base directions) until melted and browned. Cut into slices and garnish with shallots and sour cream to serve.


bacon recipe courtesy of: Gluten Free Family Living on the Gold Coast

2259. WILD RICE with BACON, ALMONDS and OYSTER MUSHROOMS

makes 4 servings


2 thick slices cob-smoked bacon
1 medium onion, finely chopped
½ pound fresh oyster (or shiitake) mushrooms, washed, patted dry, and coarsely chopped
1 cup wild rice, washed thoroughly
2 cups chicken broth
½ teaspoon salt
¼ cup chopped toasted almonds
freshly ground black pepper to taste

Preheat the oven to 325°F.

In a 2-quart flameproof casserole, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the onion and mushrooms to the fat in the casserole and stir till softened, about 5 minutes. Add the wild rice and stir till well coated. Add the broth and salt and bring to a boil, stirring. Cover the casserole, place in the oven, and bake till the rice is tender but not gummy, about 50 minutes. Remove from the oven and let rest about 10 minutes. Add the bacon, almonds, and pepper, toss till well blended, and 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

2258. BACON-WRAPPED COD with HOMINY CAKE

makes six servings


Hominy
2 1/2 cups hominy
2 large egg yolks, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon sweet paprika
1 teaspoon baking powder
2 egg whites
1/2 cup canola oil, divided

Cod
6 (6-ounce) cod fillets
6 strips thick-cut smoked bacon
2 tablespoon canola oil
2 tablespoons unsalted butter

For the hominy: Combine the hominy, egg yolks, flour, sugar, salt, pepper, paprika and baking powder in a bowl and mix. In another bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the hominy mixture. Heat 1/4 cup of the canola oil in a nonstick saute pan. Spoon one-sixth of the hominy into the pan, flipping the cake when golden brown and firm to the touch on one side, about 1 minute per side. Cook the remaining hominy cakes, adding more canola oil when needed. Place the cakes on a cookie sheet while making the entire batch.

For the cod: Wrap each piece of cod in a slice of bacon. Heat the canola oil in a large nonstick saute pan over medium heat. Add the butter and when melted and foaming, add the cod. Saute until the bacon is lightly crisp and the cod is cooked through, about 5 minutes on each side. Place one hominy cake on each plate and top with the bacon-wrapped cod. Serve.


bacon recipe courtesy of: Maine Classics: More Than 150 Delicious Recipes from Down East by Mark Gaier and Clark Frasier. Running Press, 2011

2257. ROASTED ASPARAGUS, EGG, BACON and COS LETTUCE

serves four


400 grams fresh asparagus
¼ cup avocado oil
4 hard-boiled eggs
6 slices bacon
170 grams bag cos lettuce
½ cup shaved Parmesan cheese

Wash asparagus and place in a baking dish. Drizzle with avocado oil. Bake at 200 degrees C for 30 minutes or until golden. Peel eggs and cut into quarters. Grill bacon until crisp. Remove rind and chop bacon roughly. Place cos lettuce in a serving bowl with asparagus, egg and bacon. Drizzle with dressing and scatter over shaved cheese.

Dressing
1 clove garlic
6 anchovy fillets
1 tablespoon lemon juice
½ teaspoon iodised salt
¼ cup avocado oil

Crush garlic, peel and chop finely. Mash anchovies and mix with garlic. Add lemon juice, salt and oil and combine well.


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

2256. CHORIZO, BACON and TONGUE TACOS with GUACAMOLE and PICKLED ONIONS

yields 100 tacos!


4 medium tongues, rinsed
4 pounds bacon, cut into 1/2 inch pieces
4 pounds white onions, diced
3 pounds chorizo, casing removed
7 pounds creamy boiling potatoes, cut into 2 inch pieces
queso anejo and cilantro (for garnish)

GUACAMOLE
3 pounds tomatillos, husked, rinsed and quartered
6 Serrano chiles, stemmed
18 avocados, flesh scooped from skins
2 bunches cilantro, chopped, plus extra for garnish
2 large white onions, finely diced
4 large red onions, thinly sliced
100 4 1/2-inch corn tortillas

TACOS: Simmer tongues in salted water until. Tender, then cool, peel and clean cartilage, chop remainder into 1/4 inch cubes. Fry bacon, remove and drain. Add onions to fat and caramelize. Separately, cook chorizo until cooked through and browned. Separately boil potatoes in salted water, drain and roughly chop into small (1/4 inch) bits. Add potatoes and chorizo to onions and cook until crusty like hash browns. Separately brown tongue in a little fat until crispy. Combine with potato-chorizo mixture. Season with salt.

GUACAMOLE: Puree tomatillos and Serranos, mix into avocados, along with cilantro and onions. Sprinkle with salt. Cover red onion with very cold water. Salt generously. Let stand 10 minutes and drain. Warm tortillas on slightly oily griddle. Top with tongue mixture, guacamole, onion, queso anejo and cilantro.


bacon recipe courtesy of: Rick Bayless, Top Chef Masters, Season 1, Episode 3, Elimination Challenge Winner, Bravo TV

2255. BACON-WRAPPED SHARK and SCALLOP KEBABS with JACK DANIELS GLAZE

serves four


1 lb. shark, cut into 2 oz. chunks
1 lb. jumbo scallops
¼ cup BBQ seasoning
2 tablespoons cilantro, chopped
1 tablespoon sage, chopped
1 orange, segmented and juiced
¼ cup butter
2 shallots, chopped
2 tablespoons garlic
¼ cup brown sugar
2 tablespoons honey
4 oz. Jack Daniels
16 slices bacon, cooked

Cut shark meat into 2 inch chunks approximately 2 oz each.

In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.

Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel’s and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.

Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.

Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel’s sauce.


bacon recipe courtesy of: Fishing the Flats with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286

2254. SAUTEED BITTER MELON with BACON FAT

makes four servings


20 grams bacon fat
2 cloves garlic, minced
1 small onion, chopped
2 tomatoes, chopped
4 cups bitter melon
1/8 teaspoon salt
ground pepper to taste

In a skillet or wok under medium heat, add bacon fat then saute garlic until fragrant, onions until translucent, tomatoes until soft. Sliced bitter gourd, season with salt and pepper. You may stir-fry bitter gourd slices for 3 minutes (crisp-tender) or cook covered for 10 minutes. Serve over steamed rice.


bacon recipe courtesy of: Calorie Counter, submitted by thedailypalette

2253. SKIRT STEAK SANDWICHES on BACON WAFFLE BREAD

yields six servings


6 tablespoons mayonnaise
1 1/2 teaspoons fresh lemon juice
3 tablespoons dijon mustard
salt and pepper
1 1/2 pounds skirt steak, cut into 6 pieces
extra-virgin olive oil, for brushing
6 slices cooked bacon, crumbled
3 cups pancake mix (gluten-free, if desired), prepared according to package directions
cooking spray
6 leaves iceberg lettuce
3 tomatoes, thinly sliced

In a small bowl, combine the mayonnaise, lemon juice and 1 1/2 tablespoons mustard. Season with salt; refrigerate.

Preheat a grill or grill pan to high. Brush the skirt steak with olive oil, season with salt and pepper and grill, turning once, for about 8 minutes for medium-rare; let sit. Thinly slice against the grain.

Meanwhile, preheat a waffle iron to medium-high. In a large bowl, stir the bacon and the remaining 1 1/2 tablespoons mustard into the prepared pancake batter.

Grease the waffle iron with cooking spray and, working in batches, pour in enough batter to barely fill each square; close and cook according to manufacturer’s instructions until golden. Spread each waffle with some of the lemon mayonnaise. Top with a lettuce leaf, tomato slices, steak slices and another waffle bread slice, mayo side down.


bacon recipe courtesy of: Silvana Nardone, Everyday with Rachael Ray, September 2010

2252. SNAILS with TOMATO, CHORIZO and STREAKY BACON

serves six


2 kilograms of snails
150 grams of chorizo
150 grams cured ham
150 grams streaky bacon
1 liter unsalted tomato sauce
3 cloves of garlic
1 dried chili pepper
1 onion
oil
salt

Wash the snails several times in plenty of cold water until all the froth is removed and the water comes out clean. Then place them in a pot covered with cold water and cook them at a medium temperature, gradually increasing the strength of the heat until the snails' bodies come out of the shells.. Next, cook them over a strong heat for 8 minutes. When this time is up, dry them well and remove the snails that have not come out of their shells. Put the rest back in a pot with water and this time let them cook for 1 hour 30 minutes over a moderate heat. When they are cooked, dry them well. Chop the onion and slice the garlic and cook them in an earthenware dish with a little oil. Cut up the chorizo, bacon and ham into small pieces and add them to the dish, together with the chili pepper, when the onion and garlic have changed color. Finally, add the snails and the tomato sauce and stir. Cook everything for 30 minutes and check the salt.


bacon recipe courtesy of: Turespana: Instituto de Turismo de Espana, Jose Lázaro Galdiano, 6, 28071 Madrid, Spain

2251. BEEF HEART, BACON, BUTTER and ONION

1 beef heart, cut up into cubes, remove stringy tissue
6-10 slices bacon
1 onion
2 tablespoons butter
garlic
salt & pepper

Cook bacon in a cast iron skillet. Once done, set aside and cut/break into pieces. Place in a large dish. Sprinkle salt, pepper and garlic over beef heart pieces. Cook heart in bacon grease left in the skillet. Add to bacon pieces and toss. In a separate pan, saute onions in butter. Once done, add to bacon & beef, toss to mix. Serve with some random veggies and enjoy!


bacon recipe courtesy of: Kat's Food Blog, February 5, 2010

2250. RAMEN of BACON, BEEF and CHICKEN DASHI, PORK BELLY SOUS VIDE and PICKLED SHIITAKE MUSHROOMS

serves roughly ten


For the dashi:
2 pounds beef neck bones
2 pounds pork neck bones
2 large pieces of Kombu
1 pound chicken backs or bones
1 pound chicken feet
2 pig trotters
1 pound smoky bacon, the smokiest you can get
2 ounces dried shiitake mushrooms
2 onions, diced
2 carrots, peeled and diced
1 bunch scallions, sliced
2 star anise
1/2 cup cane vinegar, or to taste
1/2 cup soy sauce, or to taste

Heat oven to 400°. Put beef and pork neck bones on sheet pan and roast in oven for 30 minutes. Flip bones and roast for an additional 15-30 minutes, until bones are deeply roasted.

While bones are roasting, put kombu in large stock pot and cover with 20 cups of cold water. Bring to a boil, then remove from heat. Let steep for 10 minutes. Remove kombu and discard or save for another use.

Put raw chicken backs or bones, chicken feet, pig trotters and bacon into the kombu water and return to the stove over medium heat.

When the beef and pork bones are done roasting, pour off any melted fat and save for another use. Add roasted bones to the water. Put roasting pan over a high flame and pour a cup or so of water into the pan to deglaze it. Scrape the pan with a spoon or spatula to remove any flavorful bits that are stuck to the bottom of the pan. Pour all of this goodness into the stockpot with the bones. Be sure bones are submerged. If more water is required to submerge bones, add whatever it takes.

Bring stock just to a simmer, and allow to simmer slowly (a bubble or two every couple of seconds) overnight, occasionally skimming any scum that forms on top. Naturally, water will evaporate from the pot, so take note of the liquid’s starting level and replenish every hour or so as necessary.

Add mushrooms, onions, carrots, scallions and star anise. Simmer for one more hour.

Remove from heat and let fully cool under refrigeration or, if it is winter in Chicago, on a porch/stoop/fire escape. When cooled, the stock will be separated into solid fat at the top and gelatin beneath the fat. Scrape solidified fat from the top of the stock and discard, or save for another use, then reheat the stock until it is liquid again. Strain the stock through the finest strainer available. Reserve mushrooms for the pickled shiitake mushrooms and discard everything else.

Taste stock and add cane vinegar and soy sauce. Stir stock completely and taste again. Adjust flavor using additional amounts of these two seasoning agents. This broth should last about seven days.


For the pork belly:
2 pounds boneless pork belly, skin off
2 stalks celery, thinly sliced
3 cloves garlic, peeled and smashed
1 star anise
Salt and pepper to taste

Place all ingredients in plastic bag designed to be vacuum sealed, evenly spacing ingredients. Vacuum seal bag, then place in an immersion circulator set around 142 degrees and cook for 12 hours. Let pork belly cool, then place in a pan, still in the bag. Cover with another pan, then weigh this pan down with heavy cans and refrigerate overnight. The idea is to compress the pork belly into a compact “block”. After pressing, remove belly from its bag. When ready to serve, sear pork belly on a hot cast iron pan over medium high heat, 3 minutes per side. Let cool slightly, then cut into thin slices.


For the pickled shiitake mushrooms:
Reserved shiitake mushrooms from dashi, sliced thin
1/4 cup dashi
1/2 cup cane vinegar
1/4 cup soy sauce
1 tablespoon sambal (chile paste)
1 tablespoon freshly grated ginger

Bring all ingredients but the mushrooms to a boil. Pour over mushrooms and let cool. Cover and keep refrigerated. This’ll keep for about a week.


To assemble dish:
Good quality packaged or homemade ramen noodles
pork, beef and chicken dashi
pork belly sous vide
pickled shiitake mushrooms
scallions, sliced
radish Sprouts
nori

Simmer noodles until cooked, then rinse in a bowl of very hot water. Drain, then place in a bowl. Add a few slices of pork belly and a few pickled shiitake mushrooms, arranging in an attractive manner. Sprinkle scallions and radish sprouts in bowl. Place a piece of nori in the bowl. Present to your guests. At the table, ladle hot dashi into each bowl. Serve with chopsticks.


bacon recipe courtesy of: Hugh Amano, Soup and Bread, Chicago, Illinois, April 5, 2011

2249. PORTUGUESE LIVER with BACON and ONIONS

1 large onion, cut in rings
1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
minced parsley

Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour. Drain liver; strain. Reserve wine mixture. Pat liver dry. Heat oil in 12-inch skillet until hot. Fry onions until translucent and set to one side. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain. Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Add the onions. Simmer uncovered until liquid is reduced to about 1/4 cup. Pour sauce over liver; sprinkle with bacon and parsley.


bacon recipe courtesy of: Ruth, I love flavour, me!, June 9, 2009

2248. BACON and EGG MACARONI SALAD

yields six servings


6 large eggs
1 pound macaroni
1 pound good quality bacon
about 1/4 cup grated onion and its juice
1 clove garlic, grated or pasted
1 rounded tablespoon Dijon mustard
about 3 tablespoons white balsamic vinegar or white wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon hot sauce
1 (4-ounce) jar chopped pimientos, drained
1/2 cup chopped flat-leaf parsley

Preheat the oven to 375 degrees F.

Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.

Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.

Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.

While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.


bacon recipe courtesy of: Rachael Ray, "She Got Game," 30 Minute Meals

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