2678. GRILLED PEACH, ONION and BACON SALAD with BUTTERMILK DRESSING

yields eight servings


1/4 cup mayonnaise

1/4 cup sour cream 
1/4 cup buttermilk 
2 tablespoons chopped mint 
2 tablespoons chopped parsley 
2 tablespoons snipped chives 
1 teaspoon apple cider vinegar 
salt 
freshly ground pepper 
1 pound thick-sliced bacon 
1/4 cup light brown sugar 
1/2 teaspoon cayenne pepper 
3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs 
extra-virgin olive oil, for brushing 
4 large ripe peaches, cut into 1/2-inch wedges 

Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate. 

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces. 

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate. 

In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away. 


bacon recipe courtesy of: Linton Hopkins, Food & Wine, July 2012

2677. LAMB with POTATO CAKES, BACON and PLUM SAUCE

yields 4-6 portions


4 lamb steaks, 200 grams each
4 sprigs rosemary
60 grams bacon
ground pepper
salt
oil
dash of beer

For the Potato Cakes
100 grams pork fat
800 grams potatoes, cooked in skins then peeled
200 grams wholemeal flour
2 eggs
salt

For the Plum Sauce
80 grams bacon
250 grams plum jam
200 grams prunes
water
salt

Divide the meat up into 4 pieces, then take some bacon and rosemary and press it into the steaks. Rub in some salt and pepper, fry in hot oil on both sides, occasionally splashing with a drop of beer.

For the Potato Cakes: Dice up the pork fat, fry and leave to one side – you won’t need this until it’s time to plate up. Finely grate the potatoes and mix together with the other ingredients to form a dense dough. Gouge out gnocchi with a spoon or knife and toss into boiling water. Drain and arrange in a bowl where you should mix them with the fried pork fat.

For the Plum Sauce: Chop up the bacon and fry. Add the jam, a little water if required and simmer. Finally throw in the prunes and season with a pinch of salt.


bacon recipe courtesy of: Czech Specials, Czech Tourism

2676. TARO and BACON HASH

10 small taro roots, peeled and diced
3 strips thick bacon, diced
1 tablespoon virgin coconut oil
fresh ground pepper to taste

Heat cast iron pan on medium-high heat, add diced bacon and coconut oil, cook until bacon fat begins to render (3-5 minutes). Add diced taro root and cook until taro begins to brown (10-12 minutes). Remove from pan and serve.


bacon recipe courtesy of: Josephine Svenblad, Nutty Kitchen, August 29, 2011

2675. FAROFA (TOASTED MANIOC FLOUR) with BACON and BLACK OLIVES

1/4 pound bacon
4 tablespoons butter
1 teaspoon palm oil (optional)
1 cup manioc flour
5 large black olives, chopped
1 hard boiled egg, chopped
salt and pepper to taste
1/2 of yellow onion, diced
1/4 of green pepper, diced
1/4 of red pepper, diced
1 clove of garlic, minced
parsley, stems removed and chopped

Add bacon to skillet over medium heat. Cook bacon until crisp. Remove bacon and set aside. Discard 3/4 of bacon fat. Add butter and palm oil to skillet over medium heat to melt the butter. Add onions and garlic to the skillet. Cook for 3 minutes. Add red and green peppers to the skillet. Cook for 3 minutes. Add manioc flour to the skillet. Cook for 3 minutes. Add the black olives, hard boiled egg, parsley, and crispy bacon to the skillet. Stir all of ingredients together and reduce heat to low until you are ready to serve.


bacon recipe courtesy of: International Recipe Syndicate, June 2010

2674. SALAD of ROASTED BEET ROOT, BITTER LEAVES, BACON and SPICED YOGHURT

serves four


4-6 medium beetroot, scrubbed well
olive oil
2 lemons
sea salt & freshly ground pepper
2-3 rindless bacon rashers, sliced
3 heaped tablespoons plain yoghurt
a good pinch of ground cumin
a good pinch of ground coriander
1-2 handfuls frisee lettuce leaves (or curly endive)
1-2 radicchio, very finely sliced

Preheat oven to 200°C fan forced (220°C normal). Individually wrap each beetroot in kitchen foil and cook in the oven for about 30-45 mins until tender when pierced with a sharp knife. Cool a little and then peel. Whilst still warm, toss the beetroot with a splash of oil, the juice of ½ lemon and seasonings. Set aside. Heat a little oil in a pan and sauté the bacon until crispy, tossing with a squeeze of lemon juice when ready. Then combine the yoghurt with the cumin, ground coriander and a good squeeze of fresh lemon juice. Toss the lettuces and bacon with any cooking juices and a splash of fresh oil, if needed. Arrange the beetroot in individual bowls or on small plates and mound the leaves on top. Then flick the spiced yoghurt over. Serve as a starter or as an accompaniment to a simple meat dish.


bacon recipe courtesy of: Huey's Kitchen, Channel 10, 1 Saunders Street, Pyrmont, NSW 2009, GPO BOX 10, Sydney, NSW 2001 Australia

2673. PEANUT BUTTER BACON COOKIES

makes 15 cookies about the size of your palm


1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda
about 6 slices of bacon, cooked, cooled and diced

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice.  Dice up and set aside. Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.


bacon recipe courtesy of: Joy the Baker, Los Angeles, California, September 5, 2009

2672. WHOLE-WHEAT PITA CHIPS with BACON and MASCARPONE-CHIVE DIPPING SAUCE

yields 4-6 servings


4 whole-wheat pita breads, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
4 strips bacon, cooked until crisp, finely chopped
1 cup (8 ounces) mascarpone cheese, at room temperature
3/4 cup sour cream
1/4 cup chopped fresh chives

Place an oven rack in the center of the oven and preheat to 450 degrees F. Ct each pita half into 4 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden. In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper, to taste. Transfer the dip to a serving bowl. Arange the pita chips and dip on a platter and serve.


bacon recipe courtesy of: Giada De Laurentiis, "Small Bites," Giada at Home, Food Network

2671. SPAGHETTI with GARLIC BUTTER, BACON and PRAWNS

serves four


60 grams unsalted butter, softened
2 garlic cloves, crushed
2 teaspoons lemon juice
1/4 cup chopped basil, plus extra to serve
400 grams spaghetti
1 tablespoon olive oil
4 bacon rashers, chopped
500 grams green prawn meat, roughly chopped

Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside. Cook pasta in a large pan of boiling salted water to packet instructions. Meanwhile, heat oil in a large, deep frypan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel. Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to frypan with bacon and remaining butter. Toss, season and serve with extra basil.


bacon recipe courtesy of: Valli Little, delicious., November 2008, page 122

2670. PARMESAN EGG and GARLIC CROSTINI with BABY ROMAINE SALAD and BACON VINAIGRETTE

Bacon Vinaigrette & Romaine Salad:

1 pound bacon, sliced into ¼-inch cubes
½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 cups extra virgin olive oil
2 cups baby romaine lettuce
1 Fuji apple, peeled, cored and thinly sliced

Parmesan Cream
2 cups heavy cream
2 cups shredded parmesan cheese

Garlic Crostini
1 demi-baguette, sliced ¼-inch thick
Salt and pepper
Extra virgin olive oil
2 cloves garlic, halved
6 eggs
1 tablespoon almonds, crushed or sliced
½ cup cherry tomatoes, quartered

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.

Make the vinaigrette: Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.

Make the parmesan cream: Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon. Remove from heat and stir in the parmesan cheese.

Make the crostini: Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper. Toast the bread slices and rub each slice with the garlic.

Cook the egg: In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.

Assemble: Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.


bacon recipe courtesy of: Antonia Lofaso, for In the Kitchen, A Bullseye View: Behind the Scenes at Target, September 20, 2011

2669. PAN-FRIED BROOK TROUT with BACON

yields ten servings


15 bacon slices
10 brook trout, trimmed, boned
2 teaspoons salt
1 teaspoon ground black pepper
16 fl oz. buttermilk, or as needed
16 fl oz. vegetable oil, or as needed
8 oz. all-purpose flour, or as needed
2 lemons, cut into wedges

Lay the bacon on a sheet pan in a single layer. Place in a 375°F/191°C oven and cook for 15 minutes or until crispy. Cut each slice in half and reserve. Season the interior of the trout with salt and pepper. Lay the trout in a buttermilk-lined hotel pan. Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat. Lightly dredge the trout in flour and shake off excess. Pan fry the trout 4-5 minutes per side; lower the heat as needed to avoid scorching. Blot briefly on absorbent paper towels. Lay 3 slices of crispy bacon on top of each trout and serve immediately with a lemon wedge, or reserve hot for service.


bacon recipe courtesy of: The Professional Chef, 8th edition, by The Culinary Institute of America

2668. GRILLED PIMIENTO CHEESE with BACON and PICKLES

serves four


8 slices sourdough bread, 1/2-inch thick/1 cm thick slices
1/4 cup butter or margarine, softened
1 cup pimiento cheese
1 1/2 cups small dill pickles
8 slices cooked bacon

Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Top 4 bread slices equally with pimiento cheese, pickles and bacon. Cover with remaining bread slices, buttered side up, and press together gently.

Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

bacon recipe courtesy of/excerpted from: 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca. All rights reserved: May not be reprinted without publisher permission.

2667. ROASTED TOMATO BRUSCHETTA with BACON

4 tablespoons olive oil, divided, plus more for brushing bread slices
3 lb. plum or roma tomatoes, sliced in half, juice and seeds removed
salt and pepper to taste
2 cloves minced garlic
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
2 baguettes, sliced into thin slices
1 clove garlic, cut in half
parmesan cheese
1 lb. bacon, diced and fried until crispy

Preheat oven to 450ºF.  In a bowl, combine 2 tablespoons of the olive oil, the tomatoes and the salt and pepper.  Give a good toss, and spread out on a baking sheet. Bake for ten minutes, flip the tomatoes over, and bake for another ten minutes.  Remove from oven to cool slightly.

Once cool enough to handle, chop the tomatoes and place in a bowl- remove the skins if they fall off completely.  Add the minced garlic, red wine vinegar, crushed red pepper flakes, and reserved 2 tablespoons olive oil.  Toss well, and season with salt and pepper as desired.  This mixture can be refrigerated at this point, for up to several days.

On the day of service, spread out the baguette slices on a baking sheet.  Brush with olive oil, and then rub the breads with the cut side of the clove of garlic.  Bake in a 450ºF oven for 10-15 minutes, or until toasted, but not browned on top. Set aside to cool.

Top each toast slice with 1 1/2 tablespoons of tomato mixture, followed by a sprinkling of Parmesan cheese, and a sprinkling of bacon pieces.

Serve immediately.


bacon recipe courtesy of: Erika, Tummy Treasure, Appleton, Wisconsin, July 28, 2009

2666. CHILEAN SEA BASS with BACON, YELLOW RICE and MUSHROOMS

decent sized piece of Chilean sea bass fillets
2 slices of fairly lean bacon
4 thin slices of mozzarella cheese
snow peas (mange tout)
1 cup basmati rice
1/2 an onion
a handful of baby portabella mushrooms
1 soft tomato
1/2 large green pepper
1 large dessert spoonfull of tomato paste
crushed garlic
ground cumin
black pepper
chili powder
turmeric

Before anything else, wash the rice until the water runs off clear, and drain it, then turn on the grill. Finely chop the onion, slice the mushrooms, and chop the pepper into half inch squares. Add a cup and a half of water, and half a teaspoon of ground turmeric to the rice, and bring to the boil, stirring occasionally so it doesn't stick to the pot. When it boils, turn the heat right down, and jam a piece of kitchen roll under the lid to give a good seal. Then start a timer for ten minutes, and put the sea bass under the grill, seasoned with salt and pepper, skin side up.

Fry the onions and mushrooms in a little olive oil until soft. When they're close to cooked add a dessert spoon of ground cumin, half a teaspoon of ground black pepper, and a quarter teaspoon of ground chili. Mix the spices in and fry a little longer. Now chop up the tomato, and add that and the tomato paste. Stir in boiling water to adjust the consistency to a thickish sauce. Add the green pepper and garlic, and salt to taste. Turn the heat down and leave the sauce to simmer, stirring occasionally.

When the first ten minutes expires, turn off the heat under the rice, turn over the sea bass, and start the timer again for another ten minutes. Bring the snow peas to the boil in a pot with a lid in just a little water. Put the lid on and turn the heat down.

After another five minutes, put the bacon strips over the fish, and continue to grill. When the second timer expires, put the mozzarella slices over the bacon, and continue to grill. Heat the plates, and serve each with a portion of rice, snow peas, and sauce, arranged as gaudily as you like. Take the sea bass out from the grill, divide it in two pieces with a sharp knife so it doesn't disintegrate, and add to the plates.

bacon recipe courtesy of: Brits Eye View, Tanzania

2665. BACON-WRAPPED SCALLOPS with JALAPENO-PAPAYA SAUCE

yields four servings


1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons
8 slices bacon
1 1/4 pounds sea scallops
1 tablespoon olive oil
1 ripe papaya, peeled, seeded and diced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno pepper
1/2 teaspoon ground cumin
salt
freshly ground black pepper
1 cup prepared quinoa

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside. Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary. Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque). While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper. Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.


bacon recipe courtesy of: Robin Miller, "Wrap It Up," Quick Fix Meals with Robin Miller, Food Network, 2006

2664. BACON and ASIAGO CHEESE FILLED POTATOES

serves six


6 medium size red potatoes
1 cup grated Asiago cheese
1 cup mayo
1 cup finely chopped, cooked applewood-smoked bacon
chives, chopped (optional)
½ cup sour cream (on side; optional)

Place red potatoes on a cutting board and slice a thin part of two sides of the potato so they sit flat on a cutting board. Scoop out a hole about ½ to ¾ inch deep depending on the size of your potato preferably with a melon baller. Cook potatoes and the scooped out pieces of potato in a pot big enough to hold all of these ingredients for 20 minutes until potatoes are just cooked through. Chill potatoes in ice water, but remove the warm cooked scooped out pieces for your filling. In a medium size bowl, add warm potato pieces, mayo, asiago cheese and bacon bits and mix together until mixture is smooth. Fill scooped out potatoes with filling and sprinkle any remaining bacon bits on top of the potatoes. Bake the potatoes on a baking sheet sprayed with non-stick cooking spray for 25 minutes at 350 degrees and serve warm. Top with chopped chives. Serve with sour cream alongside your favorite meats, seafood, or as a great appetizer.


bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110

2663. CHICKEN with BOK CHOY and BACON

1 1/2 boneless skinless chicken breasts, cut into slices 1/8″ thick by 1/4″ by 1″
1 tablespoon premium light soy sauce
1 teaspoon Shao Hsing wine
1 tablespoon cornstarch
2 tablespoons peanut or canola oil
4-6 slices smoked thick bacon, cut crossways into 1/2 slices
1 tablespoon raw sugar
5 cloves garlic, minced finely
1 1/2 inch cube fresh ginger, peeled and minced finely
6 large scallions, white and light green parts only, thinly sliced on the diagonal
1 1/2 tablespoons premium light soy sauce
1 tablespoon Shao Hsing wine
1 teaspoon rice vinegar
1 pound Shanghai or baby bok choy, rinsed, bottom trimmed away and cut into 1″ chunks
3/4 cup chicken stock or broth into which 1 teaspoon of cornstarch has been dissolved
dark green tops of the scallions, cut into thin slices on the diagonal
1 teaspoon sesame oil

Gently toss chicken breast slices with the first measures of light soy sauce, Shao hsing wine and cornstarch, and allow to marinate at least twenty minutes. Heat wok on high heat until a thin ribbon of smoke spirals up from the hot metal. Add peanut or canola oil, and let it heat for thirty seconds. Add the bacon, and stir well to separate each piece out from the others. Cook, stirring, until the bacon has rendered its fat and is done but not crispy. Remove from the wok and set aside. To the wok add the chicken, spreading it out into a single layer against the bottom of the wok. Sprinkle with the sugar, garlic, ginger and scallion slices. Leave the chicken undisturbed for a minute or so, until the bottom of the chicken begins to brown, then cook, stirring until 2/3 of the chicken is no longer pink, but white and brown. Sprinkle the chicken with the soy sauce, wine and vinegar and stir, scraping up any browned bits from the bottom and sides of the wok. Add the bacon back to the wok. Add the bok choy and the broth or stock and cook, stirring, and scraping any more browned bits from the bottom of the wok, until the bok choy wilts slightly and a sauce forms. Sprinkle with the scallion tops, drizzle with sesame oil, and give the whole thing a final stir before scraping it out of the wok into a warmed serving. Serve with steamed rice and really good Chinese tea.


bacon recipe courtesy of: Barbara, Tigers & Strawberries, January 26, 2009 

2662. CRAB and BACON TERRINE

1 teaspoon finely grated lime rind

1 teaspoon finely grated lemon rind
200 grams freshly picked crab meat
1 egg
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon sour cream
1 bok choy, leaves separated 
1 bacon rasher, halved
½ cup fresh herb leaves, to serve
Extra virgin olive oil

Preheat oven 200°C fan-forced. Combine lime and lemon rinds with the crab meat in a medium bowl. Add egg, herbs, sour cream, season with salt and pepper, mix well. Cook bok choy in a large saucepan of boiling water until tender, drain and refresh in cold water, drain well. Line a square ramekin with the bacon rasher, top with 1-2 bok choy leaves and crab mixture, fold the bacon over the crab mixture to enclose. Cook for 8-12 minutes or until bacon is crisp and filling is set. Turn the terrine onto a plate, top with herbs, drizzle with oil, serve immediately.


bacon recipe courtesy of: Dominique Rizzo, for Ready Steady Cook, Channel Ten, Australia, June 25, 2008

2661. LENTIL SOUP with BACON and LEMON YOGURT CREAM

makes about 8 cups of soup


4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
1 yellow onion, diced small
1 large or 2 small carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup green or brown lentils
6 cups chicken or vegetable broth
1 bay leaf
1/2 cup yogurt
zest and juice from 1 lemon
Minced parsley to serve

Set a 6-quart or larger pot over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat. If using olive oil, simply heat the oil and continue to the next step.

Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.

Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Stir the reserved bacon into the soup, or sprinkle it right on top of each bowl.

Whisk together the yogurt, lemon zest, and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve and sprinkle the tops with parsley.

Lentil soup will keep refrigerated for up to a week or freeze in individual portions for up to three months.


bacon recipe courtesy of: Emma Christensen, The Kitchn, April 23, 2012

2660. MUSHROOM and BACON BISQUE with BEER FOAM

2 cups dried chanterelle mushrooms, soaked for 30 minutes in hot water, liquid reserved

1 1/2 cups duck stock (recipe below)
2 tablespoons unsalted cultured butter

2-3 tablespoons bacon fat (from 2 strips thick cut cured bacon, reserve bacon)

3-4 shallots
1 cup heavy cream



For duck stock
1 duck leg and thigh bone
reserved liquid from chanterelle mushrooms
5 cloves garlic, whole, skin on
3 shallots, peeled and left whole
salt, to taste

2-4 cups water



For beer foam

1 teaspoon of Soy Lecithin
250 ml beer

Pour mushroom liquid and 2 cups water over bone from duck leg and add the garlic cloves and shallots. Cook on low heat for an hour, adding water as the water evaporates and reduces. Taste the broth at the end of the hour and cook longer until you've reached your desired taste. Add salt at the end. Strain through cheesecloth.


For Mushroom Bisque: Add butter and bacon fat to medium hot pan, once butter is melted add diced shallots and stir until shallots become fragrant. Add soaked chanterell mushrooms and stir until most of the butter and bacon fat has been soaked up by the mushrooms. Add duck mushroom stock. Simmer for a good 15 minutes. Add the cream and remove from heat. Taste soup and add salt to taste. Blend in high powered blender until smooth.



For beer foam: Heat beer in small saucepan for about 5 minutes to cook off some of the alcohol. Blend Lecithin and Beer in tall glass until foamy.



To plate, spoon bisque in to small bowl, top with beer foam and crumbled bacon pieces.


bacon recipe courtesy of: EAT. Your Best Friends, December 21, 2009

2659. LAMB SHANKS with BACON and MUSHROOMS

serves six


18 small French shallots
1 tablespoon olive oil
6 lamb shanks, French trimmed
200 grams button mushrooms, thickly sliced
4 bacon rashers, rind removed, coarsely chopped
2 celery sticks, trimmed, thinly sliced
2 garlic cloves, crushed
500 ml (2 cups) beef stock
400 grams can diced tomatoes
3 fresh rosemary sprigs
80 grams baby spinach leaves

Use a sharp knife to make a small cut in the base of each shallot. Place in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain and peel, leaving the bases intact. Cut in half.

Heat the oil in a large saucepan or stockpot over medium-high heat. Cook 2 lamb shanks, turning occasionally, for 5 minutes or until brown. Transfer to a plate. Repeat with the remaining lamb shanks, reheating pan between batches.

Add the shallot, mushroom, bacon, celery and garlic to the pan. Cook, stirring, for 5 minutes or until soft. Increase heat to high. Add the stock, tomato and rosemary. Bring to the boil. Reduce heat to low. Return the lamb shanks to the pan. Cover and cook for 1 1/2 hours or until the lamb is tender and falls off the bone. Transfer lamb shanks to a plate and cover with foil to keep warm.

Increase heat to high. Simmer, stirring occasionally, for 10-15 minutes or until the sauce thickens and reduces by half. Season with salt and pepper. Add the spinach and stir until the spinach wilts. Return the lamb shanks to the pan and stir to coat. Cook until heated through.


bacon recipe courtesy of: Michelle Southan, Australian Good Taste, July 2010, page 9

2658. BACON-SRIRACHA CORNBREAD

1 1/4 cups coarse yellow cornmeal
2 cups cultured buttermilk
6 slices thick-cut bacon
1 1/4 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup sugar
1 1/2 teaspoons kosher salt
2 eggs, lightly beaten
4 tablespoons unsalted butter, melted
1 cup fresh or frozen sweet corn kernels
1/2 cup (2 ounces) grated sharp Cheddar cheese
1/3 cup Sriracha

In a mixing cup, combine the cornmeal and buttermilk. Cover and leave at room temperature 4-6 hours, or overnight. After the cornmeal finishes its long buttermilk bath, preheat the oven to 450 degrees with a 10-inch cast iron skillet placed inside. Meanwhile, in a large skillet over moderate heat, cook the bacon until it nears crispy. Drain off the rendered fat, reserving for later use. Allow the bacon slices to cool, then dice into pieces. In a large mixing bowl, sift together flour, baking powder, and baking soda. Mix in the sugar and salt. Pour in the eggs, butter, corn, cheese, bacon pieces, and the cornmeal/buttermilk mixture. Mix until combined. Using a hot pad, carefully remove the hot skillet from the preheated oven. Slowly pour the reserved bacon fat into the skillet. (The grease should hiss and pop upon contact. If not, return your skillet to the oven for another 10-15 minutes until it gets good and hot.) Pour the cornbread batter into the hot, greased skillet. Working briskly, spoon the Sriracha throughout the batter to create swirly "veins" of Sriracha that will be visible in the finished bread. Using a hot pad, quickly return the skillet to the oven. Decrease the oven temperature to 425 degrees. Bake until golden brown, 20 to 25 minutes. Allow the cornbread to cool slightly in the pan for 5 minutes, then turn it out onto a plate to cool for an additional 5 to 10 minutes before serving.


bacon recipe courtesy of: The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch, by Randy Clemens. Ten Speed Press, 2011

2657. BACON and CONFIT ONION BALLOTINE with GRIBICHE SAUCE and POTATO DUMPLING

500 grams ballotine shredded bacon
3-4 white onions, finely sliced
4 slices parma ham
pickled thyme 
100 grams butter (½ for sweating onions)
25 ml olive oil
teaspoon capers
chopped chervil + parsley
seasoning 
50 grams diced potato

Gribiche sauce: 
1 teaspoon diced gherkin 
1 teaspoon capers 
1 teaspoon chopped parsley 
1 teaspoon chopped chervil 
1 grated egg, hard boiled
1 teaspoon mustard
vinegar
sunflower oil

Potato dumplings: 
20 grams parmesan 
75 grams flour 
175 grams mash potato 
20 grams butter
chopped herbs
seasoning 
1 egg
breadcrumbs
oil for frying eggs

Sweat finely sliced onion and thyme in half the butter and olive oil. Add bacon and warm through. Season mix and add remaining ingredients, except for the parma ham. Allow to cool slightly. Lay the parma ham on a sheet of cling film, slightly over lapping the meat. Place the mix at one end, in line of Parma ham. Then roll the Parma around the mix, making sure to keep it tight. Roll the ham, filled with the mixture in cling film and place in fridge. Allow to chill.

Gribiche Sauce: Mix grated egg yolk and mustard. Then add the vinegar and whisk in oil slowly to make a type of mayonnaise. Finally add the remaining ingredients and serve.

Potato Dumpling: Firstly warm up the potato. Then add flour, butter and other ingredients. Divide and roll into balls. To finish, flour and egg wash the balls before deep frying the dumplings.


bacon recipe courtesy of: Thomas Haughton, RTÉ Food, Raidió Teilifís Éireann (Ireland's National Public Service Broadcaster), Donnybrook, Dublin 4, Ireland

2656. BACON and DILL SANDWICH with GREEN ONIONS and ALMONDS

8 oz. cream cheese, softened

1/2 cup mayonnaise
5 bacon slices, cooked and finely chopped
1 tablespoon chopped green onion
1 teaspoon dill weed
1/8 teaspoon pepper
1 cup toasted slivered almonds

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the cream cheese mixture. Remove the crusts, and cut into four triangles.


bacon recipe courtesy of: Tea Laden, 1619 South Kentucky Street, Amarillo, Texas 79102

2655. TROTTOLE PASTA with SPINACH, BACON and TOMATOES

1 large bag of fresh spinach
6 slices of bacon
1 can (14.5 oz) of diced tomatoes
1 tablespoon fresh chopped garlic
fennel seeds
dried basil, or fresh if you have it on hand
salt and pepper, to taste
1 lb. trottole, cooked al dente

Boil large pot of water to cook pasta. Take bacon, cut into small pieces and cook in a deep skillet until nicely crisped. Remove from pan and drain on paper towels. Drop some of the bacon fat into the water for your pasta. Discard remaining bacon fat except for what you would normally use to sautee. Brown chopped garlic, then add diced tomatoes. Season with fennel seeds, basil, salt and pepper. Let simmer for a few minutes. Don’t let it caramelize. When water comes to a boil, cook pasta. While pasta is cooking, drop spinach into a colander. Once the pasta is cooked, drain it into the spinach-filled colander. This should nicely wilt your spinach. Toss gently. Return the drained pasta and spinach to your pot and add the crispy bacon bits. Do a little more gentle tossing. Spoon up your pasta into your favorite pasta bowl, put a few generous spoonfuls of your sauce on it and top with some freshly grated parmigiano reggiano.


bacon recipe courtesy of: Mag Lu Tayo!—Esmilla Family Recipes, February 28, 2011

2654. PIGEON PEA (GANDULES) RICE with BACON, TOMATOES and GREEN CHILES

yields eight servings


1 teaspoon vegetable oil
8 strips bacon, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 (10-ounce) can chopped tomatoes and green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Pinch achiote powder, optional
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish

Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.


bacon recipe courtesy of: Ingrid Hoffman, "Ingrid's Christmas Dinner," Simply Delicioso with Ingrid Hoffman, Food Network, 2008

2653. BAKED POTATO and BACON WHITE PIZZA

makes one pizza


1 pizza crust mix or recipe made per directions for a 14 or 15 inch pizza

2 medium red potatoes
4 slices bacon
1/2 medium-sized white onion, thinly sliced.  
1/2 tablespoon fresh chives, snipped
1 1/3 cups ranch dip 
3/4 cup grated mozzarella cheese
3/4 cup grated medium or sharp cheddar cheese
pizza spices, as desired

Preheat the oven to 425 degrees. Microwave the bacon until it is barely cooked. Snip it into 1-inch pieces and set it aside. Microwave the potatoes for 3 minutes on high. They should be slightly undercooked. When they are cool enough to handle, slice them into 1/8-inch slices and set them aside. Make the pizza dough and roll it out in the pan using a pizza roller. Spread the ranch dip over the uncooked dough. Place the potatoes evenly over the dip. Evenly distribute the bacon pieces over the potatoes and then the onions and chives. Spread the cheeses evenly over the crust.  Sprinkle with pizza spices, as desired. Bake for 13 to 17 minutes or until the edges of the crust are browned and the cheese is bubbly and beginning to brown.  Baking times will vary depending on the pan and the toppings. Remove the pizza from the oven.  Slide the pizza to a cutting board and cut with a pizza roller.  Serve immediately.

bacon recipe courtesy of: The Prepared Pantry, 2 Landmark Lane, Rigby, Idaho 83442

2652. MAPLE-PECAN SUNDAES with CANDIED BACON

makes 6 servings 

4 bacon slices

2 tablespoons maple sugar, divided

3/4 cup pure maple syrup (preferably Grade B)

2 cinnamon sticks, broken in half

1 tablespoon fresh lemon juice

1 tablespoon finely chopped crystallized ginger

1/2 cup pecan halves, toasted

Vanilla ice cream

Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven. Preheat broiler. Broil bacon until sugar on top bubbles thickly, watching closely to prevent burning, 1 to 2 minutes. Cool bacon completely on rack. Cut into 1/4-inch dice. Combine maple syrup and cinnamon sticks in deep medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until sauce is thickened and reduced to 1/2 to 2/3 cup, about 5 minutes. Remove cinnamon sticks. Mix lemon juice and ginger into sauce. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Stir pecans and bacon into maple sauce. Scoop ice cream into dessert dishes. Spoon sauce over and serve.

bacon recipe courtesy of: Lori Longbotham, Bon Appétit, October 2010

2651. COCONUT-CRUSTED BACON-WRAPPED CHICKEN TENDERS

6-8 large chicken tenders
6-8 slices of bacon
½ cup shredded coconut
2 tablespoons coconut flour
1 tablespoon paprika
1 tablespoon parsley
1 teaspoon garlic powder
salt and pepper
4 tablespoons coconut oil

Prepare the coconut coating: in a large bowl, add coconut shreds, flour, and spices. Mix around with fork or hands.

Prepare the chicken, in one of three ways: (1) Large tender with one bacon strip. (2) Medium tender (cut from large) with about 1/3 bacon strip, toothpick to hold (2-3 pieces from one large tender). (3) Small bite-size tender (cut from large) with about ¼ bacon strip, skewer to hold with 4 pieces (one large tender).

Prepare the chicken raw and bacon raw, before coating. Lay the bacon strip on a cutting board to measure the size of your tender if you decided to cut them; if not, just wrap the big tenders. Cut bacon and wrap, secure with toothpick or skewer.

Heat skillet to medium heat, add coconut oil. Allow to heat.

Dip the large tenders, coat evenly by flipping or coating with hands, be gentle with wrapped tenders as the bacon can come undone. Repeat with the various sizes of tender combinations, coating with coconut and spices.

Add each tender to oil, one at a time, let cook for about 3 minutes, flip tender cook for 3 and repeat about 3 times. If you have a cover, cover the bacon wrapped tenders for ONE of the round of 3 for a completely cooked chicken tender. Add more parsley towards end for taste and garnish. Remove, allow to cool and enjoy!


bacon recipe courtesy of: Nick Garcia, The Cafe Wellness, May 30, 2012

2650. VEAL BRISKET with BACON and ONION

makes four or more servings


1 oz. dried mushrooms, preferably porcini
1/4 pound cubed bacon
One 2- to 3-pound boneless veal breast
1 1/2 chopped onions (or about 15 pearl onions)
1/2 cup red wine
salt and freshly ground black pepper
1 tablespoon butter (optional)

Reconstitute the mushrooms by covering them with very hot water.

In a 12-inch skillet, render the bacon over medium heat, stirring, until crisp. Remove the bacon pieces with a slotted spoon. Turn the heat under the skillet to medium-high and let the pan sit for a minute. Add the veal and brown it on both sides, turning once, for a total of about 6 minutes.

Remove the veal and cook the onion in the fat over medium heat until nicely browned. Add the mushrooms and about 1/2 cup of their liquid (strained, if necessary, to remove sediment) along with the wine. Bring to a boil and cook  for about 30 seconds, then return the veal to the skillet. Season with salt and pepper, turn the heat to low, and cover.

Cook for 1 to 1 1/2 hours, turning once or twice during that period and checking now and then to make sure the liquid is bubbling slowly; adjust the heat accordingly.

When the meat is tender, transfer it to a cutting board. Turn the heat under the liquid in the skillet to high and reduce it to a thick, saucy consistency. Stir in the butter if you like and keep it warm. Carve the meat against the grain into 1/4-inch-thick slices and serve with the sauce.


bacon recipe courtesy of: Mark Bittman's Quick and Easy Recipes from The New York Times, pp. 180-181. New York, New York: Broadway Books, 2007

2649. TURKEY, BACON, and HAVARTI SANDWICH

makes four servings 

1 (7-inch) round sourdough bread loaf
1/4 cup balsamic vinaigrette 
1/2 pound thinly sliced smoked deli turkey
6 (1-oz.) Havarti cheese slices 
1 (12-oz.) jar roasted red bell peppers, drained and sliced 
4 fully cooked bacon slices

Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve center of bread loaf for other uses, if desired.) Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half each of turkey, cheese, and peppers. Repeat layers with remaining turkey, cheese, and peppers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges.

bacon recipe courtesy of: Elizabeth M. Dell, Fairport, New York, for Southern Living, June 2007

2648. BEEF HOT DOG SOUP with BACON, VEGETABLES and TUBETTI PASTA

makes six generous servings


2 slices of bacon, diced
1 medium onion, chopped
14 1/2-ounce can of diced tomatoes and juice
6 cups of water
2 beef bullion cubes (or 2 envelopes of no-salt bullion)
1 cup petite carrots
1 cup petite peas
1 stalk celery, chopped
2 tablespoons tomato paste
1/2 teaspoon garlic powder (or 1 large clove garlic, minced)
1 teaspoon dried basil
Salt and pepper to taste
4 hot dogs, sliced into little coins
2 cups small pasta, cooked (elbows, rings, tubetti, or little tubes, shells or spirals)

Cook the bacon in a large soup kettle until it is brown and crispy. Add chopped onions to bacon and saute until translucent. Add canned tomatoes, water, bullion, vegetables, tomato paste, seasonings, and hot dogs. (You may add more hot dogs and if you do, add more water.) Cover and simmer for 15 minutes. Stir cooked pasta into soup and simmer five more minutes. Serve with crackers or crusty bread.


bacon recipe courtesy of: Harriet Hodgson, for EzineArtcles.com, 2010

2647. TOMATOES with BACON and RANCH DRESSING

serves four


2 slices bacon
1/4 cup mayonnaise
1/4 sour cream
2 tablespoons milk
salt and pepper
1 1/2 lb. sliced tomatoes
1/4 small red onion, finely chopped
dill, chopped

Cook bacon in a large skillet over medium heat until crisp; let cool, then crumble. In a small bowl, whisk together mayonnaise, sour cream, and milk; season with salt and pepper. Drizzle sliced tomatoes with the dressing; sprinkle with the bacon, red onion, and dill.


bacon recipe courtesy of: Charlyne Mattox and Sue Li, "Quick Takes: 10 Ideas for Tomatoes," Real Simple, August 2012, p. 154

2646. SHRIMP and GRITS with MUSHROOMS, PERNOD and APPLEWOOD SMOKED BACON

yields eight servings


4 13/15 shrimp, each, peeled and deveined
salt and pepper, to taste
4 ounces grits
2 tablespoons butter, lightly salted (divided into 1tablespoon + 1/2 tablespoon + 1/2 tablespoon)
1 tablespoons parsley, chopped
3 ounces milk
2 tablespoons bacon, fine dice
2 tablespoons leeks, cut in half and washed
2 tablespoons crimini mushrooms, washed
2 tablespoons olive oil
2 ounces white wine
1 ounce Pernod Liqueur
1 lemon, juiced
1 tablespoon micro greens

In a medium sauté pan add grits and lightly toast, about 1 minute. Slowly add in milk and stir to incorporate completely. Cook over medium heat for 2 minutes, constantly stirring so not to stick to pan. Remove from heat and add 1 tablespoon of butter and fresh herbs. Reserve. In another medium sauté pan, heat oil over medium heart. Lightly season shrimp and add to pan, lightly sauté turning after 30 seconds. Add white wine and allow to simmer over low heat. Turn off heat, add lemon juice and 1/2 tablespoon of butter. Reserve. In another sauté pan add mushrooms, leeks and bacon and lightly sauté until tender, about 4-5 minutes. Deglaze pan with Pernod and reduce heat. Add 1/2 tablespoon of butter and reserve.

To Plate: Place grits center-loaded on a plate. Arrange shrimp across the grits and pour the mushroom mix over the shrimp. Garnish with micro greens.


bacon recipe courtesy of: Kevin Gaudreau, Rocco's Dinner Party, Season 1, Episode 7

2645. COOL MELON SALAD with HOT BACON

serves two for lunch or 4 as a part of a larger meal


4 or 5 strips of smoked bacon, cut into 3" pieces
1 small, sweet melon such as cantaloupe
several small mint leaves, torn if big
a small handful of arugula or spicy cress, washed and dried well

Dressing
4 tablespoons olive oil
1 tablespoon honey
3 tablespoons lemon juice - about one large lemon
freshly ground pepper
a few mint sprigs

Start the bacon cooking. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. Remember to tend to the bacon while cutting the melon. Place the cubes in a bowl and chill in the fridge. Whisk the olive oil, honey and lemon juice in a bowl. Reserve. Drain the bacon. Toss the melon, arugula/cress and mint with a drizzle of dressing. Add the bacon, toss again, and garnish with the fresh pepper and mint springs. Serve immediately.


bacon recipe courtesy of: Dana Velden, The Kitchn, August 9, 2010

2644. CAVATAPPI with ZUCCHINI, TOMATOES, BACON and FETA

serves four


3/4 lb. cavatappi or some other short pasta
4 slices bacon
1 tablespoon olive oil
2 medium zucchini (about 1 lb.), halved and thinly sliced
Kosher salt and black pepper
1 pint grape tomatoes
4 oz. Feta, crumbled (about 3/4 cup)
1/2 cup fresh basil leaves

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes; let cool, then break into pieces. Add the oil, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the drippings in the skillet and cook, tossing occasionally, until tender, 4 to 6 minutes.

Add the zucchini, tomatoes, and cooking water to the pasta and cook over medium heat, tossing, until the tomatoes soften slightly, 2 to 3 minutes. Add the Feta and bacon and toss to combine. Serve sprinkled with basil.


bacon recipe courtesy of: Charlyne Mattox and Dawn Perry, "Got 20 Minutes?", Real Simple, August 2012, p. 150

2643. BREAKFAST JASMINE RICE and BACON

2 cups of jasmine rice
2 cups water
1/2 package of bacon, chopped into small pieces
2 eggs
soy sauce
lemon

Mix the jasmine rice and water together in a rice cooker and steam until fully cooked. Meanwhile, place the pieces of bacon in a large skillet and cook until the bacon is nice and crunchy (do not overcook or burn the bacon). Once the bacon is fully cooked you may remove some of the grease but make sure you have at least three to four tablespoons left in the skillet. Keep the stove at medium heat, mix the cooked jasmine rice and bacon together. Make sure that all the rice is mixed well enough to pick up the bacon grease. About two minutes into the frying, crack the two eggs into the skillet and mix until fully cooked. Serve in a bowl and add the soy sauce and lemon to preference. 


bacon recipe courtesy of: Nickers Can Cook, August 2010

2642. KALE, BACON and CARAMELIZED ONION CALZONES

yields 3 large calzones; serving size is 1/2 a calzone


1 lb. (16 oz) fresh pizza dough

whole wheat flour (for rolling dough)
1/4 cup water
2 onions, sliced
1 teaspoon extra virgin olive oil
12 oz park skim ricotta
2 cups fresh kale, ribs removed, washed and chopped into 1" pieces
1 cup part skim mozzarella cheese
1/2 lb (8 oz) thick cut bacon
1 egg, lightly beaten
2 cups pizza sauce (recipe below)

Pizza Sauce
1 medium onion, diced

4 cloves of garlic, minced

1 tablespoon extra virgin olive oil

4 tablespoons tomato paste

12 oz tomato puree

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

 

Preheat oven to 375. In a small frying pan, saute onions in olive oil. Once browned, reduce heat to med-low and continue to stir until caramelized, 15-20 minutes. While onions caramelize, saute bacon until browned, 5-7 minutes. In a mixing bowl, combine ricotta, kale, mozzarella, bacon, and onions. Flour the rolling surface and divide dough into thirds. Roll dough out to 1/8" thickness - if using a press or other pan, measure as you roll - shoot for 8-9" in diameter. Leaving a 1/2" margin around the edge of the dough, fill one half of the circle with the ricotta filling. Dip a finger in water, and dampen the end of the dough. Fold the unfilled half over the filled half and press the edges together with a fork. Place each completed calzone on a greased cookie sheet. Lightly brush the top of each with egg wash. Bake for 18-20 minutes, until dough is crisp and slightly browned. Serve with pizza sauce

Pizza Sauce: Saute onion and garlic in olive oil on medium heat until soft, 4-6 minutes. Add tomato paste and herbs and continue to brown 2-3 minutes. Add tomato paste, stir to incorporate, cover and reduce heat to med-low. Simmer sauce for 20-30 minutes and then serve warm.

 

 

bacon recipe courtesy of: Dara Reppucci, Generation Y Foodie, January 10, 2012

2641. GNOCCHI and BACON GRATIN with GARLIC BECHAMEL

yields 2-4 servings


3 slices thick-cut bacon
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
2 large cloves garlic
17 oz. package gnocchi
salt & pepper, to taste
scant 1/8 teaspoon nutmeg
2/3 cup plain breadcrumbs
1 1/2 tablespoons butter

Bring large pot of water to boil. Sprinkle breadcrumbs and butter into small skillet and place on medium heat. Once butter melts, stir breadcrumbs around to moisten completely and brown lightly. Remove from heat and set aside. Once bacon is cooked and crisp, remove from skillet onto paper towels to drain. Leave 1 tablespoon bacon grease in pan and melt in 2 tablespoons butter. Grate in garlic cloves and cook 1 minute. Sprinkle in flour and whisk. Cook 1-2 minutes and then whisk in milk slowly to prevent lumps. Add in salt, pepper and nutmeg and reduce heat to low. Pour gnocchi into boiling water and cook until they start to float, 2-3 minutes. While gnocchi is cooking, crumble cooked bacon. Drain gnocchi and stir into sauce. Add in bacon. Pour entire contents into buttered baking dish and sprinkle with toasted bread crumbs. Bake at 350 for 15-20 minutes and serve hot.


bacon recipe courtesy of: Lauren's Latest, February 6, 2012

2640. COLD CORN SOUP with BACON and BASIL-CHILI OIL

serves eight


6 large ears corn
2 slices bacon, diced
1/2 small onion, chopped
salt and pepper
1 cup loosely packed basil leaves, rinsed
1/2 cup olive oil
1 pinch red chili flakes

Using a sharp knife, cut the corn kernels from the cobs and set aside. (You should have about 6 cups of corn kernels.) Put the corn cobs in a large saucepan and cover them with 2 quarts of water. Bring to a boil over high heat, then lower the heat and simmer gently for about 15 minutes.

In a large pot, cook the bacon over medium heat for about 5 minutes, until it has rendered most of its fat and is crispy. Add the onion, a large pinch of salt and pepper to taste and cook until the onion is translucent, 3 to 5 minutes. Add the corn kernels, stir through and cook for another minute.

Carefully strain the corn cob cooking liquid through a fine mesh sieve and add 6 cups to the corn mixture, reserving the rest. Bring to a boil over high heat, then lower the heat and simmer for 15 to 20 minutes so that the flavors have a chance to meld. (Do not overcook -- the kernels should still have a bit of a bite.)

Meanwhile, to make the basil-chili oil, blanch the basil leaves in boiling water for about 30 seconds, drain and plunge into a bowl of ice water. (This is a bit of a pain, but if you don't do it, your "basil-chili oil" will end up looking like gray sludge.) Remove and dry thoroughly. Combine the basil leaves, olive oil, a sprinkling of salt and the chili flakes in a blender and purée until smooth. Transfer to a small bowl, cover and set aside until ready to use it will be better after an hour or two.

Starting with a clean blender and working in small batches so you don't burn yourself, purée about 3/4 of the corn soup until smooth. Combine with the remaining soup, taste and add more salt and pepper if necessary. Transfer the soup to a large bowl and refrigerate until icy cold (you may also eat it hot if you prefer). Serve the soup in individual bowls with a generous drizzle of the basil chili-oil.


bacon recipe courtesy of: Food52.com, New York, New York

2639. STUFFED MAPLE BURGER with SPICY APPLE BACON COMPOTE

makes two burgers 


Spicy Apple Bacon Compote
1 slice of bacon, chopped
1 medium apple, peeled, cored & chopped
2 tablespoons maple syrup
2 tablespoons water
1/2 teaspoons cayenne pepper

Cook bacon until crisp. Drain on a paper towel. Set aside. Place all ingredients, except bacon, in a small saucepan over medium-high heat. Cook, stirring frequently, until the apples are soft & most of the liquid is gone. Mash with a potato masher or spoon. Stir in bacon.

Brie Stuffed Maple Burger
12 oz lean ground beef
1 tablespoon maple syrup
salt & pepper
2 oz brie, chilled in the freezer for at least an hour (this will make it easier to slice)

Mix the beef, maple syrup & salt & pepper to taste together with your hands, do not over work. Divide into 4 equal pieces & make into patties. Cut the brie into slices, removing the rind if you wish. Place the brie slices on the middle of two patties. Top with the other two patties. Press the edges together to seal. Heat a griddle over medium-high heat. Cook the burgers for about 10 minutes per side. Top the burgers with the spicy apple bacon compote & serve on a multi-grain bun.


bacon recipe courtesy of: A Good Appetite, September 29, 2009

2638. CORN SHOOTS with BACON and WHITE MISO BUTTER

serves 2-3 as a side

1 tablespoon white miso paste

1 tablespoon unsalted butter, softened

4 slices bacon, chopped vertically into thin batons

1 jalapeno, chopped fine (seeds and ribs removed if you don’t like spicy)

2 green onions (white and green parts), sliced thin

1 clove garlic, peeled and chopped fine

2 cups corn shoots, roughly chopped

Kosher salt and freshly ground pepper.

In a small bowl, combine the white miso paste and the butter until well blended. Set aside. Add the chopped bacon to a medium, heavy saute pan. Cook over medium heat until the bacon is crispy and has rendered most of its fat. Turn the heat up to medium-high. Add the chopped jalapeno, and cook and stir for 1-2 minutes, until the jalapeno pieces have just started to soften. Add the green onion slices and the garlic, and cook and stir for 1-2 minutes more. Add the corn shoots, and cook and stir for 1 minute more. Add the miso butter and a grinding of black pepper, and toss to coat. Taste and correct for salt. Serve immediately.

bacon recipe courtesy of: Megan, Brooklyn Farmhouse, April 21, 2009

2637. BACON-BLUEBERRY CORNBREAD with BLACKBERRY BUTTER

yields ten servings


Blackberry Butter 
1 package (6 ounces or 1 1/3 cup) blackberries

½ cups granulated sugar

2 teaspoons fresh lemon juice

2 tablespoons unsalted butter, well softened

Blueberry-Bacon Cornbread 
3 slices center-cut, reduced-sodium bacon

1 cup yellow cornmeal, preferably stone-ground

¾ cups plus 1 tablespoon all-purpose flour, divided

2 tablespoons granulated sugar

1 ½ teaspoons baking powder

1/4 teaspoons salt

1 package (6 ounces or 1 ¼ cup) blueberries

2/3 cups 1% low-fat milk

1 large egg

2 tablespoons canola oil

Blackberry Butter: Place a ceramic saucer in the freezer to chill. Combine berries, sugar and lemon juice in small nonreactive saucepan. Bring to a boil, stirring gently to dissolve sugar. Reduce heat to medium-low and simmer, stirring occasionally until juices create large thick bubbles, about 10 minutes. Spoon 1 teaspoon juices onto chilled saucer; if juices thicken to jam-like consistency after 15 seconds, jam is ready. If not, cook another minute or so. Transfer to a bowl and cool completely. Knead butter in a bowl with a wooden spoon or silicon spatula until smooth. Gradually mix in berry jam. Butter can be made up to 3 days ahead; keep covered and refrigerated. Serve at room temperature.

Bacon-Blueberry Cornbread: Preheat oven to 350°F. Cook bacon in 9-inch ovenproof skillet (preferably cast-iron) over medium heat until browned and crisp, about 10 minutes. Transfer to paper towels to drain; cool, and coarsely chop. Discard fat from skillet; do not clean skillet, leaving a thin film of fat inside. Whisk cornmeal, ¾ cup of the flour, sugar, baking powder and salt in a medium bowl. Toss blueberries and bacon with remaining tablespoon flour; set aside. Whisk milk, egg and oil in a small bowl. Add to cornmeal mixture and stir with a wooden spoon just until combined. Fold in blueberries and bacon. Spread batter in the bacon fat coated skillet. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool 10 minutes. Cut into wedges and serve from skillet with blackberry butter. 


bacon recipe courtesy of: Driscoll's Berries, PO Box 50045, Watsonville, California 95077-5045

2636. BACON-MIZUNA FRITTATA

serves 4-6


1/2 pound bacon, diced
8 oz. mushrooms, sliced
several handfuls mizuna, tough stems trimmed
1 bunch green onions, white and light green parts sliced
2 cloves garlic, minced
2 teaspoons fresh grated ginger
3 tablespoons wheat-free tamari or coconut aminos
6-8 egg
fresh ground pepper
toasted sesame oil (optional)

Preheat broiler. Set large ovenproof  skillet over medium-high heat and add bacon. When fat begins to render, add mushrooms. Sauté until bacon is crisp and mushrooms are cooked through. Stir in mizuna and green onions until mizuna begins to wilt, 2-3 minutes. Add garlic and ginger, stirring until fragrant, about another minute. Pour in tamari/aminos, stirring to combine. Meanwhile whisk eggs and pepper together in a medium bowl, then pour over the bacon-mizuna mixture. Turn heat down to medium. When edges of frittata are dry, pop the pan into the oven, about 6 inches from the broiler. Keep an eye on it, but it should take around 5 minutes to lightly brown the top and firm up the rest of the eggs. To serve, slice into wedges and drizzle with sesame oil, if desired.


bacon recipe courtesy of: The Paleo Periodical, February 16, 2012

2635. EGG SALAD, CHEESE and BACON on TOASTED ENGLISH MUFFINS

6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon sweet paprika
1/4 cup thinly sliced celery
1 green onion, thinly sliced
4 slices bacon, crisp-cooked and crumbled
4 slices cheddar or Swiss cheese (about 3 oz.)
4 tomato slices (optional)
4 whole wheat English muffins, split and toasted

Cover eggs with cold water in small saucepan and bring just to a boil over high heat. Cook 1 minute. Remove from heat, cover pan and let stand 15 minutes. Drain and rinse under cold water or place in bowl and refrigerate until ready to use. Can be made 1 day in advance. Combine mayonnaise, mustard and paprika with wire whisk in medium bowl. Season, if desired, with salt and pepper. Chop eggs, then stir into mayonnaise mixture. Gently fold in celery, onion and bacon. Arrange muffins on baking sheet, cut-side up, then top 4 halves with cheese. Broil just until cheese begins to melt. Evenly spread egg salad on remaining muffin halves, then top with cheese halves.


bacon recipe courtesy of: Hellmann's, adapted from a recipe by Bobby Flay

2634. BACON and BOK CHOY CHOW MEIN

makes 2-4 servings


5 oz. uncooked dry chow mein, egg or oil noodles

4 slices bacon, chopped in 1/2" pieces
4 cups chopped bok choy
1/4 cup oyster sauce
1/2 teaspoon minced garlic

Cook the noodles as per package instructions, drain and rinse in cold water or follow the no-boil method for 15 minutes, then drain and rinse in cold water. Set aside. In a large nonstick pan or wok, cook the chopped bacon on medium heat until it softens. Add the chopped bok choy and continue cooking until the white stalks are translucent and the bacon is cooked through. Add the cooked noodles, oyster sauce and garlic to the wok. Cook and stir, for about 2 minutes until the noodles are heated through and coated with oyster sauce. Serve immediately.


bacon recipe courtesy of: Canadian House & Home,  511 King Street West, Suite 120, Toronto, Ontario M5V 2Z4

2633. PAPPARDELLE with ARUGULA and BACON

serves four

9 oz. uncooked pappardelle
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
3 or 4 roasted red peppers, diced
4 slices of bacon, cooked and crumbled

juice from 1 lemon

salt and pepper
5 cups arugula, roughly chopped
1/2 cup fresh shaved parmesan

Cook pasta in boiling, salted water. Drain. While pasta cooks, brown bacon in skillet. Remove and let drain on paper towels. Pour off as much of the fat as you'd like. Add olive oil to skillet, or reserved bacon fat if you prefer. Add red pepper flakes and garlic, cook for about 1 minute and add roasted red peppers. Cook for about 1 more minute, turn off heat, add lemon juice, arugula, and cooked pasta. Salt and pepper to taste. Serve with fresh shaved parmesan cheese on top.

bacon recipe courtesy of: Pam, Sidewalk Shoes, June 11, 2008

2632. BACON-WASABI SLAW

Slaw:
1/2 head red cabbage or radicchio
1/2 head savoy cabbage
3 cups shredded carrots
2 red apples, julienned
1 package thick-cut applewood-smoked bacon, baked until crispy and roughly chopped; grease reserved
a couple pinches Kosher salt
black pepper to taste

Dressing:
juice of 1 lemon
1 cup Greek yogurt
1/2 cup wasabi paste
reserved bacon juice

Combine all veggies, bacon pieces and fruit in a large bowl. In a smaller bowl combine all dressing ingredients and mix well. Mix dressing ingredients together well, taste and adjust as desired. Add dressing to veggies, with salt and pepper. Stir well and then taste. Adjust seasoning as necessary.


bacon recipe courtesy of: Eating in Andiland, February 28, 2012

2631. BACON and SHISO FRIED RICE

makes two servings


8 ounces cooked rice, refrigerated for 2 days
2 strips of bacon, sliced thinly
10 shiso leaves, halved lengthwise, then sliced in thin strips
1 large egg
1/4 onion, chopped
1/2 teaspoon fresh ginger, minced
1 tablespoon oil
1 teaspoon sake
3/4 teaspoon shoyu

Crack the egg in a small bowl and add a pinch of salt, pepper, a dash of sesame oil, and whisk well. Set aside. Heat a wok or large pan over medium heat and add bacon. Fry until almost crispy and let cool on a paper towel-lined plate. Clean the wok with a paper towel, heat the oil over medium heat, and coat the bottom and sides well. Turn down the heat to low and add the ginger and onion and cook until fragrant. Increase the heat to high and add the rice, breaking up clumps with the back of a wooden spoon and continue stirring until everything is incorporated. Add the bacon and toss to mix. Make a well at the center and pour the egg and scramble. Toss to combine. Add the sake and shoyu, then salt and pepper to taste. Toss until combined. Turn off the heat, mix in the shiso leaves and serve.


bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, June 23, 2009 | adapted from きょうの料理 2000年9月号

2630. GRILLED TOFU, BACON and AVOCADO SANDWICHES

serves four 


14 to 16 oz. block firm or extra-firm tofu 
2 inches unpeeled fresh ginger 
2 teaspoons sugar 
2 pinches pepper 
1/4 cup low-sodium soy sauce 
1 tablespoon dark (black) soy sauce 
3 tablespoons toasted sesame oil 
About 1 tablespoons canola oil 
4 ciabatta rolls, split horizontally, or 4 thick slices ciabatta loaf (about 3 1/2 in. wide), with most of insides of bread scooped out 
2 zucchini, cut lengthwise into 1/4-in.-thick slices 
About 3 tablespoons mayonnaise  
About 4 teaspoons Sriracha chili sauce
12 to 14 cilantro sprigs, roughly chopped 
4 slices cooked bacon, halved crosswise
1 avocado, sliced

Cut 4 lengthwise slices from block of tofu, each about 1/2 in. thick. Transfer to a 9-in. square baking pan. Grate ginger with a Microplane, then press solids through a fine-mesh sieve into a bowl to get juice. Measure 2 tsp. ginger juice into another bowl. Whisk in sugar, pepper, both kinds of soy sauce, sesame oil, and 1 tbsp. canola oil, then pour over tofu. Turn tofu to coat and set aside, uncovered, 1 to 2 hours, turning halfway through. Brush a cast-iron grill pan lightly with more canola oil and heat over medium-high heat until pan is hot enough to evaporate a bead of water. Sear tofu, 2 pieces at a time (reserving marinade), until grill marks appear and tofu releases from pan easily, 3 minutes per side. Transfer to a plate. Toast rolls or bread, cut sides up, in a 300° oven until crisp, about 15 minutes. Meanwhile, toss zucchini in leftover tofu marinade and grill until tender and browned, about 4 minutes per side. Save remaining marinade. Spread about 1 tsp. mayonnaise on each half of roll, then drizzle about 1/2 tsp. of reserved marinade and 1/2 tsp. Sriracha on each. Sprinkle half of cilantro on bottom roll halves. Add tofu, bacon, zucchini, and avocado. Top with remaining cilantro and tops of rolls.

bacon recipe courtesy of: Andrea Nguyen, Sunset, March 2012

2629. MARROW with BACON, ONIONS and GOAT CHEESE

serves four


1 medium-sized marrow
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
4 rashers of rindless, streaky bacon, finely chopped
2 teaspoons fresh thyme leaves
3-4 tablespoons olive oil
Salt and freshly ground black pepper
150-160 grams soft goat's cheese

 Cut the marrow into four lengthways, leaving the skin on, and scoop out the seeds with a spoon. Slice the marrow into half-inch pieces and lay them on a tray. Scatter liberally with salt and leave for 30 minutes, then drain off any liquid and dry the slices on a clean tea towel. Meanwhile, heat a couple of tablespoons of the olive oil in a saucepan and gently cook the onion, garlic and bacon for 4-5 minutes, stirring every so often until soft. Heat a large, heavy-bottomed frying pan (you may need to do this in two batches), season the marrow with pepper and sauté the pieces on a high heat for 5-6 minutes, or until they are nicely coloured and tender. If they are colouring too much, turn the heat down. Once the marrow is tender, mix in the onion mixture and re-season if necessary. Then transfer to an ovenproof dish. Break up the goat's cheese, scatter it on top and place under a pre-heated grill for a few minutes until the cheese melts.


bacon recipe courtesy of: Mark Hix, The Independent (Independent Print Limited, 2 Derry Street, London W8 5HF), September 16, 2006

2628. BACON-WRAPPED ENOKI BBQ

makes four servings


4 clusters of enoki mushrooms (each about 1 ounce)
4 slices of bacon (about 4 ounces)
4 pieces of butcher’s string (each 6 inches long)

Cut most of the spongy base off each cluster of enokis, leaving enough intact to hold the mushrooms together. Wrap each cluster crosswise with a slice of bacon, tying it in place with a piece of butcher’s string. Set up the grill for direct grilling and preheat it to medium-high. Leave one section of the grill fire-free for a safety zone. When ready to cook, brush and oil the grill grate. Arrange the enokis on the hot grate and grill them until the bacon and mushrooms are browned on all sides, 2-3 minutes per side, 8-12 minutes in all, turning with tongs. If the dripping bacon fat causes flare-ups, move the enokis to another section of the grill.


bacon recipe courtesy of: Planet Barbecue!: 309 Recipes, 60 Countries, by Steven Raichlen. Workman Publishing Company, 2010

2627. BAKED SEA BREAM with BACON, TOMATOES and CORIANDER

serves four


4 large potatoes, about 1kg/2lb. 4 oz.
2 garlic cloves, finely chopped
pinch dried chilli flakes
pinch saffron
1 bunch coriander, roughly chopped
4 whole sea bream, cleaned and gutted
1 tablespoon olive oil, plus extra for greasing
juice 2 limes
125ml white wine
handful sundried tomatoes
handful pine nuts, toasted
4 thin slices smoked streaky bacon  

Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander. 

Slash the fish through the flesh down to the bone - this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.


bacon recipe courtesy of: Matt Tebbutt, Good Food magazine, July 2010

2626. SILVER BEET, POTATO and BACON CHUNKY FRITTATA

serves two


2 large cooked potatoes
4 eggs
4 lean bacon rashers, diced
60 grams feta cheese, crumbled
1 onion, finely diced

1 bunch (about 200 grams) silver beet, stalks removed and finely chopped

Briefly cook the silver beet in the microwave for 1 minute, or blanch it in boiling water for 2 minutes then cool under cold water. Slice the potatoes into thick slices. Beat the eggs together and set aside. In a wide-bottomed ovenproof pan, fry the onion and bacon until soft in a little oil. Add the potatoes to the pan, toss to combine, then spread the silver beet out over the top of everything in the pan. Pour the egg mixture over the top of everything and tip the pan so the mixture is evenly distributed. Cook the frittata over a moderate heat until the egg is set. Sprinkle the feta over the top and place under a hot grill for 5 minutes, until the top is browned and the cheese melted. Serve immediately with your favourite salsa.

bacon recipe courtesy of: Niki Bezzant, Healthy Food Guide, PO Box 47177, Ponsonby, Auckland 1144, New Zealand, October 2005

2625. MATCHA QUICHE with BACON and SPINACH

serves four


4 slices bacon 
5 oz. potato 
1 oz. spinach 
3 1/2 oz. shredded Mozzarella cheese
1/2 tablespoon oil
2 eggs
80 ml milk
80 ml fresh cream
a little salt
a little pepper
10 g Parmesan cheese

 

Dough:  

2 teaspoons matcha powder 

150 grams flour

80 grams butter

1 egg yolk

2 tablespoons cold water

 

To make the dough, mix the flour, matcha powder and the butter and knead. Add the egg yolk and cold water and mix. Spread the dough out (Step 1) into a mold about 15 cm. in diameter. Cut the bacon slices into 8 equal portions. Peel the potato; slice them. Cut off the stems of the spinach and wash. Cut into 3 cm. long pieces. Preheat the oven to 170 °C. Heat the oil in a frying pan on medium heat and fry the bacon strips and potato slices. Mix the eggs, fresh cream, milk, Parmesan cheese, salt and pepper in a bowl. Put the bacon strips and potato slices (Step 4) into the pan (Step 2). Pour the liquid mixture (Step 5) into the pan and spread the spinach and the shredded Mozzarela cheese over it. Bake in the oven 30 to 40 minutes.

 

 

bacon recipe courtesy of: Manami Imai and Kenji Imai, J-Simple Recipes: Enjoy cooking Japanese food!

2624. BACON TEMPURA SALAD with YOGURT and HONEY DRESSING

yields four servings


250 grams of bacon, cut into three-inch lengths
tempura batter
about 2 cups of vegetable oil for deep frying

For the salad:
a small head of iceberg lettuce, shredded
1 cucumber (peeled or unpeeled), thinly sliced
4 to 6 plump and juicy tomatoes, thinly sliced

For the yogurt and honey dressing:
1 large clove of garlic, grated
1/4 cup of extra virgin olive oil
1/4 cup of plain yogurt
juice of one lemon
2 tablespoons of honey
salt and pepper, to taste
1/2 teaspoon of chopped parsley

Make the dressing. Stir together the olive oil, yogurt and garlic until smooth. Add the lemon juice, honey and some salt and pepper. Taste. Add more salt and pepper, as needed. Stir in the parsley.

Heat the cooking oil until fine wisps of smoke start to appear. Dip each strip of bacon in the batter and fry, a few pieces at a time, until golden and crisp. Drain on a stack of paper towels.

Time to assemble the salad. Line a large plate with the shredded lettuce. Scatter the cucumber and tomato slices on top. Pile the bacon tempura on top of the vegetables.

Drizzle some of the yogurt and honey dressing over the bacon tempura and vegetables. Serve the rest on the side.


bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, November 2, 2011

2623. PAN-FRIED ASPARAGUS ENOKI BACON ROLL

asparagus; thin
enoki mushrooms
bacon
ume-shiso

Cut asparagus and enoki to roughly the same length as the bacon. Pan-fry asparagus until 90% cooked. Smash ume-shiso and smear it generously on one end of the bacon slice. Top it with asparagus & enoki and roll it all! Pan-fry the rolls.

NOTES: 1) You can add a bit of tubed ume-shiso paste if you don't have enough umes. 2) If you're using bacon, don't add the ume-shiso paste as it will be way too salty.


bacon recipe courtesy of: grazingrace (member), for Nibbledish

2622. CORN RISOTTO garnished with BACON and ANCHOVY SAGE LEAF BITE

serves six

6 cups chicken stock

3 tablespoons olive oil

1 medium onion, finely chopped

1 1/2 cup arborio rice

1/2 cup Chardonnay

2 ears of fresh corn, cut from cob

3 tablespoons fresh sage, chopped

3 tablespoons butter

salt and pepper, to taste

4 strips of bacon, cooked crispy, chopped

Romano cheese, grated

Bring chicken stock to boil in saucepan and keep simmering while cooking risotto. In another sauce pan, heat up olive oil over medium high heat. Add onions until translucent. Add rice and stir until opaque. About 1 minute. Add wine to rice, stir until absorbed. Add chicken broth one ladle at a time. After each ladle is absorbed, add another. Stir constantly. I prefer to have the rest of the bottle of Chardonnay next to me, keeping my wine glass filled during my risotto stirring. My favorite way to make risotto. When you have about 1 cup of chicken stock left, add remaining stock, corn, and sage. When absorbed, finished with butter, salt, and pepper. Add cheese if you please Note: be careful with salt, if you are going to add bacon, cheese, and/or sage bites. Serve and garnish with bacon and Anchovy Sage Bite (recipe below).

Anchovy Sage Bite: anchovy; sage leaf; rice flour; pepper; 1 egg, slightly beaten; canola oil

Mash anchovies in dish. Approx. 1/2 anchovy per sage leaf. You can make one or a dozen. Spread on one side of leaf. Roll leaf in rice flour with pepper. Shake off excess. Dip leaf in beaten egg. Place egged leaf in canola oil that has been heating in a sauce pan. Brown, drain and serve. I like to use them for garnish.

bacon recipe courtesy of:  Food52.com