2758. ROASTED HAMILTON POUSSIN wrapped with STREAKY BACON and stuffed with POTATOES and SAGE

serves four 


4 poussin chickens 
12 rashers dry-curled streaky bacon 
1 lb. potato, peeled 
handful fresh sage or handful fresh rosemary, or handful fresh thyme 
12 cloves garlic, peeled 
1 1/2 cups white wine
sea salt
freshly ground black pepper 
olive oil

Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don't overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time, the chicken should be looking as handsome as its inventor and the skin should be crisp and golden. At this point, lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It's not a thick, robust gravy, just a tasty gesture. Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.


bacon recipe courtesy of: Jamie Oliver, Naked Chef, for Asian Food Channel, 3 Fusionopolis Way, 12-21 Symbiosis, Singapore 138633

2757. CORN PUDDING with BACON

makes 6 to 8 servings


2 packages (16 oz. each) frozen corn kernels, thawed and drained
1 medium red onion, chopped
4 slices of bacon, cooked until crisp and crumbled
2 teaspoons sugar
1 cup heavy cream
1 cup half-and-half
3 large eggs
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups crushed buttery crackers, such as Ritz

In a 4-quart electric slow cooker, combine the corn, red onion, crumbled bacon, and sugar. Mix well. In a bowl, whisk together the cream, half-and-half, and eggs until thoroughly blended. Season with the black pepper and cayenne. Pour over the corn and stir to blend. Last, mix in 1 1/4 cups of the crushed crackers. Cover and cook on the high heat setting for 2 1/2 to 3 hours, or until the pudding is set. Uncover and sprinkle the remaining 1/4 cup crushed crackers over the top. Serve hot.


bacon recipe courtesy of: Slow & Easy: Fast-Fix Recipes for your Electric Slow Cooker by Natalie Haughton, 2009, p. 294

2756. SPEKA PIRAGI (BACON TURNOVERS)

makes about 60

 

1 1/4 cups milk

12 tablespoons unsalted butter, plus more for greasing

1/3 cup plus 1 teaspoon sugar

1 teaspoon kosher salt

2 1/4-oz. packages active dry yeast

5 cups flour

1 tablespoon canola oil

1 lb. double-smoked bacon, cut into 1/8″ cubes

1 small yellow onion, minced

Kosher salt and freshly ground black pepper, to taste

1 tablespoon heavy cream

1 egg yolk

1 egg white, lightly beaten

Make the dough: Heat milk, butter, 1/3 cup sugar, and salt in a 2-qt. saucepan over medium heat until sugar dissolves; set aside. Whisk together remaining sugar, yeast, and 1/4 cup water heated to 115° in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Whisk in milk mixture, add flour, and mix on low speed until dough forms. Increase speed to medium-high and knead until smooth, about 8 minutes. Cover bowl with plastic wrap; let sit until doubled in size, about 1 1/2 hours.

Meanwhile, make the filling: Heat oil in a 4-qt. saucepan over medium heat, and add bacon; cook, stirring, until fat renders, about 6 minutes. Add onion and cook, stirring, until onion is lightly caramelized but bacon is not crisp, about 6 minutes. Remove from heat; season with salt and pepper. Let cool completely.

Heat oven to 400°. Whisk together cream and egg yolk in a small bowl; set egg wash aside. Transfer dough to a floured work surface and cut in half. Working with one half at a time, roll dough until 1/4″ thick. Using a 2 1/2″ round cutter, cut out dough rounds. Place 1 heaping tsp. bacon filling in center of each round, and, using your fingers, moisten edges of round with egg white; fold over to enclose filling, and pinch edges together to seal. Transfer turnovers, seam side down, to parchment paper—lined baking sheets, spaced 3″ apart. Using a pastry brush, brush wash over each bun; bake until golden brown, 12–15 minutes.

 

 

bacon recipe courtesy of: Gabriella Gershenson, "Riga Revisited: A Latvian Homecoming," Saveur, May 2011

2755. ROASTED SWEET POTATO SPEARS with BACON VINAIGRETTE

serves eight


1/2 lb. bacon, cut crosswise into 1/2-inch-wide strips
4 lbs. medium sweet potatoes (about 7)
salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 scallions, thinly sliced, white and green parts kept separate
2 tablespoons sherry vinegar
1 tablespoon water

Put a rack in upper third of oven and preheat oven to 450 F.

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes.

Meanwhile, peel sweet potatoes and cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, and arrange in one layer on a large baking sheet.

Transfer bacon with a slotted spoon to paper towels to drain. Pour bacon fat through a fine-mesh sieve onto potato spears and toss with two spatulas to coat. Sprinkle spears with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.

Return bacon to cleaned skillet add oil, and heat over moderate heat until hot but not smoking. Stir in white parts of scallions and remove from heat. Stir in vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Pour bacon mixture over potato spears and sprinkle with scallion greens.


bacon recipe courtesy of: Gourmet Today: More Than 1000 All-New Recipes from the Contemporary Kitchen, edited by Ruth Reichl; Boston/New York: Houghton Mifflin Harcourt, 2009, p. 635

2754. SHRIMP and BACON QUESADILLAS

serves two


4 bacon slices, chopped
8 oz. peeled and deveined medium shrimp (36 to 42 per lb.), halved lengthwise
2 teaspoons vegetable oil, divided
2 flour tortillas (10-inches wide)
1 cup shredded jack cheese
1/4 cup chopped green onions, divided
sliced avocado
salsa
sour cream

Cook bacon in a medium frying pan over medium-high heat until crisp. Transfer to a paper towel to drain. Pour off grease, then add shrimp to pan and cook until pink, about 1 minute, stirring often. Set aside.

Heat 1 teaspoon oil in a large frying pan over medium heat. Set a tortilla in pan and sprinkle half of it with half the bacon, shrimp, cheese, and onions. Fold tortilla over filling and press down gently. Cook, covered, until browned, turning once, about 3 minutes total. Transfer to a plate. Repeat to make second quesadilla.

Cut each quesadilla into 4 pieces. Serve with avocado, salsa, and sour cream.


bacon recipe courtesy of: Kathryn Rex, Redmond, Oregon, "Fast & Fresh," Sunset: Living in the West, October 2011

2753. OXTAIL and BARLEY SOUP with BACON

serves 4-6


3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)

In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.


bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167

2752. SALTINE TOFFEE BACON BARK

1 pack of saltine crackers

1 cup brown sugar

1 cup cream

9-12 oz. dark chocolate (disks, chips or chunks)

1/2 cup (or more) toasted chopped pecans (or other nuts)

2-3 strips of bacon, cooked and crumbled

Line the crackers facing up, side to side in a lined baking pan. In a saucepan, heat the brown sugar and cream to boiling and simmer gently for about 5 minutes, stirring.
 Carefully pour the brown sugar toffee over the crackers in your pan and bake in the oven on preheated 350F for about 5 minutes. Remove the pan from the oven and immediately sprinkle the chocolate all over the toffee. Let rest for a few minutes, then using a spatula, spread the melted chocolate out evenly. Sprinkle with chopped nuts and bacon and allow to cool for 15 more minutes. Place in the refrigerator to help set the chocolate for about 20 minutes or more.

Break into pieces and serve, or you can hold in an airtight container or freezer for a couple days. 


bacon recipe courtesy of: Cathy Shambly, ShowFood Chef, February 26, 2011

2751. TILAPIA with BACON HORSERADISH SAUCE

makes four servings 


1 lb tilapia, catfish, red snapper or salmon fillets, 1/2 inch (1 cm) thick

1 tablespoon vegetable oil

4 slices bacon, chopped

Half onion, diced

2 cloves garlic, minced

3/4 cup chicken stock

2 tablespoons prepared horseradish

1/4 cup chopped fresh parsley 

Arrange fish on foil-lined rimmed baking sheet; brush with oil. Roast in 400°F oven until fish flakes easily when tested, about 15 minutes. Meanwhile, in skillet, cook bacon over medium heat until slightly crisp, about 5 minutes; drain off fat. Add onion and garlic; cook until softened, about 2 minutes. Add chicken stock and horseradish; cook over high heat, stirring, until slightly thickened, about 4 minutes. Stir in half of the chopped parsley. Arrange fish on plate; spoon sauce over top. Sprinkle with remaining chopped parsley.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living Magazine, August 2002

2750. APPLE PIE with CHEDDAR CRUST and BACON STREUSEL

Filling
6 apples, peeled, cored, and thinly sliced
1 tablespoon lemon juice
1 cup water
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons corn starch
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg

In a large bowl, toss the apple slices with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine the sugars, cornstarch, cinnamon, salt, and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add the apple slices, reduce heat, cover, and simmer until the apples are tender, about 6 to 8 minutes. Cool to room temperature.

Bacon Streusel
10 slices thick-cut bacon, cut into 1/2-inch pieces
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
4 tablespoons granulated sugar
1/2 cup (1 stick) butter, cut into pieces

In a large skillet, cook the bacon pieces over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to a paper plate to drain. Pour off the bacon drippings, and wipe out the skillet with another paper towel. Return the bacon to the pan. Sprinkle 4 tablespoons of the brown sugar over the bacon and cook over medium-low heat until the sugar is melted and has coated the bacon pieces. Using a slotted spoon, transfer the bacon to a baking sheet and chop it into bits. In a medium bowl, mix together the flour, granulated sugar, and the remaining 4 tablespoons of brown sugar. Add the butter pieces and mix together with a fork until crumbly. Stir in the bacon bits.

Cheddar Crust (makes two crusts)
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
4 ounces sharp cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup ice water

Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together. Turn dough out; gather into a block and split in two. Wrap each in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. Dough can be frozen up to 3 weeks. Roll out one dough round and transfer to a pie plate. Fill with apple goodness and top with bacon streusel. Cover tightly with foil and bake at 375° for 30 minutes. Uncover and continue baking for 30-35 minutes, until the apples are quite tender and the topping is bubbling and crisp. If the topping is browning too quickly or too much, cover it with foil. Remove from the oven and let cool on a wire rack for 30 minutes before cutting.


bacon recipe courtesy of: Suzanna Winter, Galley Kitchen, December 15, 2010

2749. SPINACH, ARUGULA, MIZUNA and BACON SALAD

1 bunch arugula, stems cut to base of leaf, washed
1 bunch mizuna, stems cut to base of leaf, washed
1 8 oz. bag of spinach; remove excess stems, wash thoroughly
 8 strips of bacon, fried until crispy (reserve fat for dressing)

The warm vinaigrette:
3 tablespoons warm bacon fat (reserved from frying bacon)
3 tablespoons sherry or red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar

Salad: Combine arugula, mizuna and spinach in a salad bowl and coarsely crumble bacon on top. 

Vinaigrette: Whisk warm bacon fat into vinegar, add mustard and sugar; mix thoroughly. Dress salad and serve while dressing is still warm.


bacon recipe courtesy of: Anton Burkett, Early Morning Farm, 9658 State Route 90, Genoa, New York 13071

2748. SPRING LEEKS, FAVA BEANS and BACON

serves two 


3 or 4 young, slim leeks  
6 slices unsmoked bacon

1 thick slice butter
1 clove garlic, peeled and smashed
2 lb. fava beans in their pods
2 loosely packed tablespoons fresh tarragon leaves, chopped
a handful of fresh flat-leaf parsley, chopped 

 

Bring a deep pan of water to a boil. Wash and thickly slice the leeks. Remove the rind from the bacon slices and cut each slice into finger-thick strips. Warm the butter in a shallow pan and add the strips of bacon. Let the bacon color lightly in the hot butter until its fat is starting to turn pale gold, then add the sliced leeks and the garlic clove. Partially cover with a lid and let the leeks soften but not color.

 

While the bacon and leeks are cooking, shell the beans and add them to the boiling water. Salt the water and let the beans cook for four or five minutes, until tender. Drain and rinse in cold water until cool enough to skin. Leave the tiniest of beans unskinned, but it is probably better to skin anything larger than a thumbnail-just squeeze each bean between thumb and finger and pop it out of its skin.

When the leeks and bacon are soft and fragrant, stir in the tarragon, parsley, and the drained and skinned beans, then season. Stir gently, allow to heat through for a minute or two, then serve on warm plates.


bacon recipe courtesy of:  Tender: A Cook and His Vegetable Patch by Nigel Slater, Ten Speed Press, 2010, p. 296

2747. YELLOWTAIL TARTAR with BACON and TANGERINE DRESSING

yields four servings


Bacon and Tangerine Dressing:
3 tangerines, zested and juiced
1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil
1 teaspoon whole-grain mustard

Crostini:
2 tablespoons fennel seeds
1 baguette, sliced into 1/4-inch-thick slices
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Yellowtail Tartar:
1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped
2 tablespoons capers
1 tablespoon red wine vinegar
1 1/2 teaspoons whole-grain mustard
1 teaspoon chipotle puree
3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped
1 shallot, brunoised
1/2 lemon, juiced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Bull's blood, for garnish
Chervil, for garnish

Special Equipment: 2 1/2-inch ring mold

Note: Bull's blood is a variety of heirloom beet, typically grown and used for its dark purple leaves.

For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.

Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.

For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.

For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.

Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.


bacon recipe courtesy of: Bobby Flay, "Worst to First: The Final Battle," Worst Cookes in America, Food Network

2746. MASHED ROOT VEGETABLES with BACON VINAIGRETTE

makes 8 to 10 servings

1/2 cup apple cider vinegar

2 tablespoons yellow mustard seeds

4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes

1/2 pound thick-cut applewood-smoked bacon, diced

1 large white onion, diced

1 tablespoon (packed) dark brown sugar

Kosher salt, freshly ground pepper

2 tablespoons chopped flat-leaf parsley

Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately. 

Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.

Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes. 

Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper. 

Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2" baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.

 

Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary). 

Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.

bacon recipe courtesy of: Victoria Granof, Bon Appetit, November 2012

2745. BLT BASIL CROSTINI

makes 8-10


8-10 French baguette slices (about 1/2-inch/1-cm thick slices)
1/4 mayonnaise
1/4 cup plain Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon chopped fresh basil
4 slices bacon, cooked and crumbled
3 Roma (plum) tomatoes, thinly sliced
1 cup shredded Swiss cheese

Preheat oven to 350 F. Preheat broiler with rack 4 inches from heat. Arrange baguette slices on a large baking sheet. Baked in preheated oven for 5 minutes or until lightly toasted. In a medium bowl, combine mayonnaise, yogurt, Dijon mustard, lemon juice, parsley and basil. Spread mayonnaise mixture equally over bread rounds. Top with crumbled bacon, tomatoes and shredded cheese. Broil crostini for 2 minutes or until cheese is melted. Serve immediately and top with additional basil, if desired.

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.

2744. SPINACH, ARTICHOKE and BACON DIP with CRISPY PITAS

yields 4 cups of dip; yields 96 pita crisps


1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.


bacon recipe courtesy of: Dan Smith and Steve McDonagh, "DVD Night," Party Line with the Hearty Boys, Food Network

2743. RAVIOLI with PEAS and CRISPY BACON

serves four


16-18 oz. cheese ravioli (fresh or frozen)
6 slices bacon
2 cloves garlic, sliced
1 10-oz. package frozen peas
Kosher salt and black pepper
1 oz. ricotta salata, grated (1/4 cup)

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces. Return the skillet to medium heat, add the garlic, and cook, stirring, until golden brown, 1 to 2 minutes. Add the peas and cook until heated through, 2 to 3 minutes. Add the pasta, the reserved cooking water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss. Sprinkle with the bacon and ricotta salata.


bacon recipe courtesy of: Real Simple's Dinner Tonight: Done!—189 Quick and Delicious Recipes, edited by Allie Lewis Clapp and Lygeia Grace, 2011, p. 274

2742. BACON PIEROGI BAKE

1 (16-ounce) package frozen potato and onion pierogies
cooking spray
2 center-cut bacon slices
2 garlic cloves, minced
3 ounces cream cheese
½ cup chicken broth
½ cup shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon freshly ground black pepper

Preheat oven to 400F. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside and crumble once cooled. Pour out all but about ½ teaspoon of bacon drippings. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add ⅓ cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with ½ cup cheddar cheese. Bake at 400F for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.


bacon recipe courtesy of: Julianna Grimes, Cooking Light, December 2010

2741. CHOCOLATE and BACON LASAGNA with APPLE JUICE and CANDY

1 cup bittersweet chocolate chips
4 slices bacon, pan fried and fat drained
1/2 cup semi-sweet chocolate chips
1 cup milk
1 cup flour 
salt, pinch
1/4 cup sugar
1/2 pound butter
1/2 cup mascarpone

In a double boiler, melt chocolate chips. In a small bowl, combine milk and flour. Add a pinch of salt. Add sugar. If mixture is too thick, add milk. It should have the consistency of a batter. In a non-stick pan, add a pat of butter and swirl around to ensure bottom of pan is coated. When butter is foamy, add enough batter to coat pan. When crepe begins to cook, flip to cook other side. Cook all batter. On a flat surface, place 1 crepe. Coat with mascarpone and top with another crepe. Layer a thin chocolate spread. Rotate ingredients until you have used all crepes. Spread chocolate and sprinkled chopped bacon on top. Gently cut with square mold squares out of the stack. Serve.


bacon recipe courtesy of: Casey Thompson, Top Chef, Season 8, Episode 2, Quickfire Challenge, Bravo TV

2740. CHOCOLATE-COVERED BACON ON A STICK with MARCONA ALMONDS and DRIED CHERRIES

serves twelve


12 slices of thick-sliced apple or hickory wood smoked bacon, skewered lengthwise
2 cups high quality semi sweet chocolate chips

6 tablespoons butter 

1/8 teaspoon sea salt 

1/2 cup finely chopped marcona almonds

1/2 cup finely chopped dried cherries

demerara or turbinado sugar for sprinkling

Cook bacon: Preheat the oven to 400. Place skewered bacon on a broiling pan. When oven is ready, bake the bacon until crisp, about 20 - 25 minutes in the top third of your oven. When done, set the pan aside and let the bacon cool. Meanwhile, line a baking sheet with wax paper and set aside. 

Prep assembly line: Place bowl of finely chopped almonds and bowl of finely chopped cherries next to the bacon. Place Demerara sugar next to that. When your chocolate is done, you will have an assembly line of bacon, melted chocolate, cherries, almonds, and Demerara sugar.

Prep chocolate: Place semi sweet chocolate and butter in a shallow microwaveable bowl and microwave for 1 minute. Stir. Continue to microwave in 15 second increments, stirring after each one, until the chocolate and butter have melted. When melted, add a the sea salt and stir to combine.

Cover bacon in chocolate: Using a pastry brush, coat both sides of each piece of bacon with melted chocolate and place on baking sheet. If your bowl of chocolate sauce cools and hardens before you are finished brushing it onto the bacon, just stick it back into the microwave for 20 seconds or so. 

Sprinkle with almonds, cherries, and sugar: When all of the bacon is covered in chocolate, work with one piece at a time and cover with toppings. While the chocolate is still warm, place some of the chopped cherries over the chocolate on one side of a piece of bacon. The cherries are sticky so it is a bit of work. Sprinkle that side with the almonds and a pinch of Demerara sugar. Flip that piece over and do it again so that both sides are sprinkled with cherries, almonds, and Demerara. Do this for each piece of chocolate covered bacon. Refrigerate until hardened. Serve.

bacon recipe courtesy of: Waverly (member), Food52, New York City

2739. CHOPPED SALAD with BACON and FRIED GARBANZO BEANS

serves six


3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon chili powder
4 slices (1/4 pound) bacon
3 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tablespoons ranch dressing

Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.


bacon recipe courtesy of: Traci Des Jardins, O, The Oprah Magazine, February 2011

2738. BACON and BOURSIN SANDWICH

makes one sandwich


1 (4-inch) ciabatta roll, split
2 teaspoons butter, softened
2 tablespoons herbed Boursin cheese
1 leaf lettuce
1 slice tomato
1 Granny Smith apple, cored and sliced into rings
2 slices applewood smoked bacon, cooked and drained

Brush cut sides of ciabatta roll with butter; grill until toasted. Spread cheese on bottom and top halves of roll. Layer bottom half with lettuce, tomato, apple and bacon. Cover with top half of roll.


bacon recipe courtesy of: Hormel Foods, Hormel Foods Corporation, Consumer Response, 1 Hormel Place, Austin, Minnesota 55912

2737. ENDIVE and WATERCRESS SALAD with BACON-CIDER DRESSING

serves six


4 slices center-cut bacon
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black papper
1 garlic clove, minced
4 cups (1/2-inch) diagonally cut Belgian endive
3 cups chopped radicchio
1 cup trimmed watercress

Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.


bacon recipe courtesy of: "The Enlightened Cook: Radically Simple Cooking," Cooking Light, November 2012, p. 246

2736. MIGAS with BACON

serves two


1/2 lb. dense country bread, crusts left on
1/2 cup warm water
salt
1/2 teaspoon pimenton dulce (sweet paprika)
a pinch of pimenton picante (hot paprika); optional
3-4 tablespoons olive oil
5 garlic cloves
8 slices bacon

Cut the bread into very thin slices, less than 1/4-inch, and then into strips, and then into dice as small as a chickpea. Put them in a bowl. Mix the water with some salt and the pimenton (the hot one too, if you wish). Sprinkle this on the diced bread, turning it with your hands so that the pieces are evenly moistened. Leave for a few hours, or overnight, covered with a cloth.

When you are ready to eat, heat the oil in a large skillet (nonstick if you like). Fry the garlic and bacon over medium heat, turning them occasionally. Take out the garlic when it is golden brown and discard it; transfer the bacon to a plate when it is crisp and has released most of its fat. Throw the damp bread into the pan and fry over high heat for about 15 minutes, turning it over continually and breaking it up with a spatula into ever-smaller pieces, until the biggish crumbs are crisp, golden, and crunchy but still soft and slightly damp inside. The fat will be soaked up very quickly, but you can continue to cook, turning the crumbs in the dry pan.

Cut the bacon into small pieces and add them to the pan to heat through at the end.


bacon recipe courtesy of: The Food of Spain by Claudia Roden, 2010, p. 477

2735. BACON SWEET POTATO POUTINE

serves two


1 sweet potato, cut lengthwise into preference sized french fries
6-8 strips of bacon, cut into 1 inches pieces
1 head of cauliflower, stem removed, cut into small florets
½ cup canned coconut milk
1 tablespoon almond butter
1 shallot, thinly sliced
pinch of dried thyme
pinch of black pepper
pinch of sea salt
1 tablespoon fat of choice
coconut oil spray

Preheat oven to 400 degrees. Cut your sweet potato in half lengthwise, then slice the sweet potato into ½ inch strips then cut those in half. Place parchment paper on a cookie sheet and line sweet potatoes on it so they are not overlapping. Lightly spray sweet potatoes with coconut oil then top with a pinch of salt. Remove your stem from your cauliflower and roughly chop cauliflower into small florets. Cheese curd size will do. Place in a glass baking dish and drizzle a tablespoon or so of your fat of choice. Place cauliflower as well as sweet potatoes in the oven to cook for 20-25 minutes. (Your cauliflower may take longer). While the goodies are in the oven, add your diced bacon into a skillet over medium heat. Use a wooden spoon to break up the bacon and help cook on all sides. Once bacon is done cooking, remove from heat and remove bacon with a slotted spoon and place on a paper towel. Pour excess bacon fat into a jar or can leaving 2 tablespoons behind in your skillet for the gravy. Place skillet back over low heat, add your coconut milk and almond butter then some thyme and black pepper. Let the coconut milk come to a slight boil then use your spoon to mix together and begin to cook down. Once the mixture begins to thicken, add your bacon back to the gravy and remove from heat. Once your sweet potatoes and cauliflower are done cooking, place in a bowl or on a plate, top with gravy, and devour!!


bacon recipe courtesy of: Juli, PaleOMG, March 5, 2012

2734. GRILLED CHICKEN, BACON and SMOKED GOUDA PANINI with PESTO MAYONNAISE

makes four panini sandwiches


2 grilled (or otherwise cooked) chicken breasts, sliced
4 slices bacon
1/2 cup mayonnaise
2 tablespoons homemade or high-quality store-bought pesto
4 ciabatta rolls
2 ounces smoked gouda
2 medium tomatoes, sliced
16 large fresh spinach leaves

Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.
In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.

Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.


bacon recipe courtesy of: Dara Michalski, Cookin' Canuck, April 23, 2010

2733. CHEESE, MARROW and BACON PUDDING

serves 2-4


6 slices well-buttered white bread
2 medium onions, diced
6 slices bacon, diced
1 large marrow, diced
4-5 oz. grated cheese
2 oz. butter
1 pint milk
2-3 eggs
salt, pepper and mustard, to taste

Heat the frying pan with a little oil, fry the diced bacon, onions and marrow until golden brown. Well grease pie dish. Place a layer of bread and butter fingers in the bottom and sprinkle liberally with the bacon, onions, marrow and cheese. Repeat until the bread, bacon, onions, marrow and cheese are all used up. Beat the eggs well, add the milk and mustard and pour over the bread, bacon, onions, marrow and cheese. Leave to soak for a hour, then stand in a pan of cold water and bake in the oven at 180 C until the egg is set and the top of the pudding golden brown.


bacon recipe courtesy of: Julian Oxborough, River Cottage

2732. CHOCOLATE BEER BATTER CUPCAKES with MAPLE BACON FROSTING

makes approximately 24 cupcakes

Cupcakes

1 cup Guinness

1 stick butter

1/2 cup cocoa powder

1 cup chocolate chips

2 cups flour

1-1/2 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

2/3 cup plain Greek yogurt

1 teaspoon vanilla extract 

Maple-Glazed Bacon 
3 strips bacon

1/3 cup maple syrup 

Frosting 

8 oz. block cream cheese, softened

1 stick butter, softened

1 cup powdered sugar

1 tablespoons maple syrup

1 teaspoon candied bacon drippings

Preheat oven to 350. Line two muffin tins with cupcake liners and set aside. In a pot or large sauce pan, simmer the beer and butter on medium until butter is completely melted. Add cocoa powder and chocolate chips and stir until your mixture smooth. Take off heat and set aside to cool. In a large bowl, stir eggs and yogurt together until smooth. Slowly add chocolate mixture and vanilla. Add dry ingredients and stir until well combined. Bake for 15 minutes. Remove from oven and allow to cool. Turn oven up to 375, and line a large baking sheet with aluminum foil. Lay your bacon strips across a baking rack and place the rack on the foil-lined baking sheet. Using a pastry brush, brush each strip of bacon with a layer of maple syrup. Bake for 10 minutes, basting strips again about half way into that time. Flip your strips over, baste, and bake for another 10 minutes. Baste your bacon one last time, and stick them back in the oven for another 5 minutes. Remove from oven and let cool. While your cupcakes and bacon strips are cooling, start making your frosting. In a large bowl, beat together butter and cream cheese until smooth and well-incorporated. Add powdered sugar, maple syrup and bacon grease. Mix until smooth. Spoon frosting  into a piping bag, and frost each cupcake. Slice one piece of bacon into 1-inch strips and press one piece into each frosted cupcake. Crumble the rest of the candied bacon and sprinkle them on top of the cupcakes. Enjoy immediately, with a big glass of milk.


bacon recipe courtesy of: Tina, Just Putzing Around the Kitchen, June 11, 2012

2731. ROASTED CAULIFLOWER SOUP wtih BACON

serves six


1 head cauliflower, cut into 2-inch pieces
1/3 cup olive oil, divided
8 slices bacon, chopped
1 onion, finely chopped
3 tablespoons finely chopped garlic
6 cups chicken or vegetable stock
3 cups torn French or Italian bread, crusts removed
1 teaspoon paprika
a pinch of cayenne pepper
2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley

On baking sheet, combine cauliflower and 2 tablespoons of the olive oil; toss to coat evenly and spread in a single layer. Roast in preheated oven until soft and brown around the edges, about 20 minutes. Set aside.

In a large pot, heat the remaining oil over medium heat. Add bacon and cook until crisp. Remove with a slotted spoon to a plate lined with paper towels.

Pour off all but about 3 tablespoons of the fat in the pot. Add onion and garlic; saute for 2 minutes. Add cauliflower, stock, bread, paprika and cayenne; bring to a boil. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Stir in vinegar.

Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth. Return to the pot, if necessary, and season with salt and black pepper.

Ladle into heated bowls and garnish with parsley and bacon.


bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008. p. 56

2730. JERUSALEM ARTICHOKES with BACON, GARLIC and LEMON

serves eight


1 lemon
2 kg Jerusalem artichokes
2½ tablespoons olive oil
40 grams butter
150 grams unsmoked, rindless streaky bacon
2 fat garlic cloves, finely chopped
2 tablespoons chopped fresh flat-leaf parsley

Finely grate the zest from the lemon onto a plate, cover with cling film and set aside to use later. Halve the lemon, squeeze out the juice and put the juice and lemon halves into a bowl with plenty of cold water. Peel the artichokes, cut away the ends, then cut into two if very long. Trim a little from each end to give barrel-shaped pieces, then drop them into the lemony water as you go, to stop them discolouring.

Heat 2 tbsp of the oil and half the butter in a large sauté pan or deep frying pan over a medium heat. Drain the artichokes, dry them well, add to the pan and sprinkle with ½ tsp salt. Partially cover the pan with a lid and leave to part-steam, part-fry for 15-20 minutes until just tender, turning regularly. Don’t cook them too fast or handle them too roughly – they may collapse.

Meanwhile, cut the bacon into lardons. Five minutes before the artichokes are cooked, heat the remaining oil in another large frying pan or shallow flameproof casserole. Add the bacon and fry gently until just turning golden. Add the garlic and leave to cook for a few seconds, then stir in the remaining butter, reserved lemon zest and parsley.

Carefully tip the cooked artichokes into the second pan and gently toss everything together. Season to taste with salt and pepper, then serve.


bacon recipe courtesy of: Debbie Major, delicious. Magazine, UK 

2729. JARLSBERG BACON PUFFS

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup buttermilk
1 egg
1/2 cup grated Jarlsberg cheese
2 green onions, chopped (white and green parts)
1/4 cup cooked, crumbled bacon
ground black pepper

Preheat oven to 375 degrees. Spray a 24-cup mini-muffin tin with cooking spray.

Whisk together the flour and baking powder in a large bowl. In a mixing cup, blend the buttermilk and the egg, then add them to the flour mixture and stir just until blended. Add the grated Jarlsberg, green onions, bacon, and pepper to taste.  Rachel suggests letting the mixture rest 15 minutes, but I was way too impatient for that. Your call.

Divide the batter among the mini-muffin cups. Bake until puffed and golden brown, about 20 minutes. Serve immediately.


bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, November 19, 2010

2728. STIR-FRIED BAGELS with CABBAGE and BACON

serves 4 as part of a multicourse meal


1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons peanut or vegetable oil
1 dried red chili pepper, snipped on one end
2 slices ginger, smashed
1/2 teaspoon Sichuan peppercorns
5 slices bacon, cut crosswise into 1/2-inch wide pieces (about 4 oz.)
1 tablespoon coarsely chopped garlic
6 cups cubed green cabbage (about 1 lb.)
2 large plain bagels, cut into 1/2-inch cubes (about 6 cups)
1/2 teaspoon salt

In a small bowl combine the soy sauce and vinegar. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the chili, ginger, and peppercorns, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Add the bacon, reduce the heat to medium, and stir-fry 3 minutes or until the bacon is slightly crispy on the edges. Add the garlic and stir-fry 10 seconds or until the garlic is just fragrant. Add the cabbage, increase the heat to high, and stir-fry 1 minute or until the cabbage leaves just begin to wilt. Swirl the soy sauce mixture into the wok, add the bagels, and stir-fry 1 minute or until well combined. Cover, reduce the heat to medium-low, and cook 1 minute or until the bagels have softened. Uncover, sprinkle on the salt, and stir-fry until well combined.


bacon recipe courtesy of: Lejen Chen, for Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young, 2010, p. 255

2727. MAPLE-BACON ROASTED APPLES and CELERIAC

makes four servings


1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 apples, cut into 1-inch pieces
2 slices bacon, chopped
1/4 cup pure maple syrup
1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried

Preheat oven to 450°F. Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.


bacon recipe courtesy of: EatingWell, 6221 Shelburne Road, Suite 100, Shelburne, VT 05482, September/October 2012

2726. PAN-SEARED DUCK BREAST with GNOCCHI, SALSIFY, BRUSSEL SPROUTS, HOUSE-CURED BACON and RED WINE REDUCTION

yields 2-4 servings


2 duck breasts
4-6 salsify (if unavailable, use parsnips)
1 lemon
8 Brussels sprouts
2 slices thick-cut bacon (house cured preferably)
1 cup duck or chicken stock (home-made if possible)
1/2 cup red wine (merlot works well)
1/2 cup sherry vinegar
5 ounces butter (divided into: 2 ounces, 2 ounces, 1 ounce)
1/3 cup flour
1/3 cup semolina flour
1/2 cup water (plus 1 gallon for boiling)
2 eggs
Kosher salt
Black pepper
1 bunch fresh thyme
1 bunch flat-leaf Italian parsley

Bring 1 gallon of water to boil in a pot, preheat an oven to 450 degrees Fahrenheit.

Chop 1 tablespoon of parsley and 1 teaspoon of fresh thyme. Boil 1/2 cup of water in a sauce pot with fresh herbs, add a pinch of salt, 2 ounces of butter and wait for it to melt. Add flours and cook for 2 minutes, transfer to a kitchen aid mixer with paddle attachment. Mix for 1 minute, add eggs, mix 1 more minute until smooth. Transfer batter to a pastry bag and pipe long lines onto a sheet pan dusted with flour. Cut gnocchi into 1 inch pieces. Cook in boiling water for 2-3 minutes until doubled in size. Drain, cool under cold water and reserve.

Score diagonally across the breasts (hatch marks) making sure not to penetrate into the meat, only the skin and season breasts with salt and pepper and place skin side down in a oven safe skillet. Render fat and crisp skin over med-low heat, about 10-15 minutes. Remove fat from the pan twice during this process. Reserve. Throw in 5 sprigs of fresh thyme and place in the oven to finish cooking (about 4 minutes for medium temp, and 10 minutes for well done). Remove from the oven and flip breasts over to briefly cook the other side, about 1 minute. Remove and let duck rest for 10 minutes.

Cut bacon in to cubes and render in a skillet until browned. Remove and save for garnish.

Peel salsify and place in water with the squeezed lemon until ready to cut. Thinly slice the salsify on a mandolin and sauté pan with reserved duck fat until cooked, but still crisp, remove and reserve.

Blanch Brussels sprouts in boiling water for 3 minutes. Remove and shock in ice water. Peel outer leaves and reserve, discard the centers.

Reduce red wine and sherry vinegar in a sauce pot until glossy, add duck stock reduce again until slightly thickened, add butter last minute, season with salt, reserve.

Heat a sauté pan over med-high heat and add 1 ounce of butter. Sauté gnocchi until browned on all sides. Add salsify and Brussels in the sauté pan with a splash of chicken stock, season and reduce until no liquid remains. Slice duck breast into 1/4 inch pieces and plate with vegetables and gnocchi. Pour sauce around.


bacon recipe courtesy of: Joel Gargano, Rocco's Dinner Party, Season 1, Episode 2 (Signature Dish, Winner), Bravo TV

2725. GRILLED MAHI MAHI with MELTED LEEKS, BACON and MAPLE VINAIGRETTE

serves four


4 portions fresh mahi mahi
4 shallots
4 tablespoons cider vinegar
4 tablespoons maple syrup
8 bacon slices
4 tablespoon olive oil
½ bunch thyme, picked
8 tablespoon vegetable stock
¼ bunch parsley, chopped
3 leeks
¾ stick butter
salt
pepper

Preheat your grill. Dice shallots and the bacon. Render out the fat from the bacon and then remove the bacon from the pan reserving the fat. Add the shallots and the olive oil to the bacon fat, sweat shallots until translucent. Add the cider vinegar. Simmer for approximately five minutes. Now add the maple syrup, vegetable stock, rendered bacon, and picked thyme. Adjust the seasonings as needed with salt, pepper, and maple syrup. Cut the leeks in to an even square dice, wash well and drain. Add butter to a large pan and melt until boiling before adding the diced leeks and salt. Cook quickly on a moderate heat until tender. Brush grill with olive oil, season mahi mahi with salt and pepper. Grill the mahi hami to the desired temperature. Place the leeks in the middle of the plate with the mahi mahi on top. Add the chopped parsley to the sauce just before spooning it around and a little on top of the fish to finish.


bacon recipe courtesy of: Clint Davies, Fish Story Restaurant, 790 Main Street at Third, Napa, California 94559

2724. MAPLE BACON KETTLE CORN

4 slices bacon, cooked, fat reserved

1 tablespoon maple syrup

1/2 cup corn kernels

1/4 cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make 1/4 cup of popcorn cooking fat)

3 tablespoons sugar

1 1/2 to 2 teaspoons salt (depending on your taste)

Cook off bacon until brown and crisp. Set aside to cool. Once cool, chop into small bits and toss with maple syrup. Carefully measure out the hot bacon grease. If you don’t have 1/4 cup of fat, add some vegetable or canola oil to make 1/4 cup of oil for cooking the popcorn. In a large pan over medium high heat, heat the bacon fat and oil mixture. Add the corn kernels. Sprinkle over the sugar and 1 teaspoon of salt. Cover the pan with a tight fitting lid and wait for the popping to begin. Once the popping begins, use two good pot holders the hold together the pan and the lid and shake the pot. Feel free to take the pot off the flame to give it a good shake. Just be careful and then return the pot to the flame. Shake often throughout the popping process. This will help ensure that the sugar doesn’t burn the pan and the popcorn. Once finished popping remove the lid and salt with 1/2 to 1 teaspoon more salt. Use a large spoon to stir the popcorn. You don’t want the hope sugar to burn you. Pour in the bacon and maple mixture. Toss together and serve. 

bacon recipe courtesy of: Joy Wilson, Joy the Baker, September 8, 2010

2723. BACON POLENTA with SAUTEED CRIMINI MUSHROOMS and THYME

1/2 cup chopped bacon (about 4 ounces)
2 tablespoons finely chopped shallots
6 cups low-sodium chicken broth
1 cup polenta (coarse cornmeal)
1 tablespoon olive oil
12 ounces crimini mushrooms, sliced
1 tablespoon plus 1 teaspoon finely chopped fresh thyme
Salt & pepper to taste
1/2 cup finely grated Parmesan cheese

Heat a large skillet over medium heat and saute the bacon until crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the skillet and place on a plate lined with paper towel. Pour out bacon drippings, leaving just 2 tablespoons dripping in the skillet.

Add shallots and saute until just starting to turn brown, about 2 minutes. Add chicken broth, raise heat to medium-high, and bring to a boil. Lower heat to medium and slowly whisk in polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.

While the polenta is cooking, heat olive oil in another large skillet set over medium heat. Add crimini mushrooms. Cook until mushrooms are tender and just starting to brown. Stir in fresh thyme. Remove from heat. Season with freshly ground black pepper and lightly with salt (remember, there will be salt in the polenta from the bacon and the chicken broth).

Just before serving, stir the reserved bacon and Parmesan cheese into the polenta. Divide the mixture across 6 plates (I typically serve this as a side) and top the polenta servings with even amounts of the mushroom mixture. Serve immediately.


bacon recipe courtesy of: Dara Michalski, Cookin' Canuck, September 1, 2010

2722. BRAISED MONTANA COFFEE-MARINATED BISON SHORT RIBS

serves 4-6


Coffee-Maple Marinade/Brine
4 cups water
3 cups chilled strong coffee
1/2 cup Diamond Crystal kosher salt or 1/4 cup table salt
3 tablespoons dark brown sugar
1/4 cup real maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons Worcestershire sauce
2 cups ice cubes

4 lb. bone-in English-cut bison short ribs

Montana Coffee Sauce
1/4 cup diced bacon
2 cups chopped onions
1/2 cup chopped shallots
2 tablespoons chopped garlic
1 small jalapeno chile, stemmed, seeded, and chopped
1 cup strong coffee
1 cup homemade beef stock or canned low-sodium chicken broth
1/4 cup chili sauce or ketchup
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons dark brown sugar, or more to taste
2 tablespoons soy sauce
2 tablespoons cider vinegar, or more to taste
salt and freshly ground black pepper

Marinade/Brine: Combine the water, coffee, salt, and brown sugar in a large plastic tub or stainless steel bowl and stir until the salt and sugar are dissolved. Stir in the maple syrup, rosemary, and Worcestershire. Chill the brine by stirring in the ice until it melts; the brine should be very cold, about 45 degrees F, before the meat is added. Add the ribs, weigh them down with a plate, and refrigerate for 4 to 6 hours.

Remove the ribs from the brine and pat them dry. Discard the brine. (At this point, the ribs can be wrapped in plastic and refrigerated for up to 2 days.)

Preheat the oven to 325 degrees F.

Sauce: Cook the bacon in a large Dutch oven over medium heat until browned and beginning to crisp. Remove the bacon with a slotted spoon, drain on paper towels, and set aside. Increase the heat to medium-high and, working in batches, add the ribs to the pot and lightly brown on all sides, about 7 minutes per batch. Remove to a plate and set aside.

Add the onions, shallots, garlic, and jalapeno to the pot and reduce the heat to medium. Cover and cook, stirring from time to time, until the vegetables are soft, about 10 minutes. Stir in the coffee and stock and scrape up any browned bits from the bottom of the pot. Stir in the remaining sauce ingredients and bring to a boil.

Add the bacon and short ribs, and when the pot returns to a boil, cover and pop into the oven. Cook for 2 hours, or until the ribs are fork-tender. If not done, cover and continue cooking, checking every 30 minutes.

When the ribs are done, remove from the oven an degrease any surface fat. If the sauce is too thin, remove the ribs and boil down to a syrupy consistency. You should have 2 to 3 cups sauce. Taste the sauce and add more vinegar and brown sugar, and season with salt and pepper to suit your taste. If necessary, return the ribs to the sauce and reheat before serving.


bacon recipe courtesy of: The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat by Bruce Aidells, with Anne-Marie Ramo. Houghton Mifflin Harcourt, 2012

2721. DITALINI with POTATOES, BACON and PROVOLA

serves six


1 onion, chopped, (about 1 cup)

6 tablespoons extra-virgin olive oil
1 cup bacon, chopped in 1/4-inch pieces
4 cups russet potatoes, peeled and diced into 1/2-inch cubes (4 cups)
½ teaspoon Coarse sea salt, or kosher salt, plus more to taste
1 pound ditalini
1 cup fresh tomato, seeded and diced
8 ounces smoked provola, or mozzarella, in 1/2-inch cubes
½ cup Grana Padano, or Parmigiano-Reggiano freshly grated

Put 4 tablespoons of the olive oil and the chopped bacon in the big skillet and set over medium-high heat. Stir and cook for 3 or 4 minutes, to render its fat. Stir in the chopped onion and cook until it is sizzling and wilting, about 3 minutes. Spill in the cubed potatoes, toss well in the fat, then spread them in the pan. Season with the salt and cook, tossing and turning the potatoes frequently, for another 3 or 4 minutes, until the cubes are lightly crisped all over.

Pour in 4 cups water, stir everything around and scrape up any crust on the skillet bottom. Bring the water to a gently bubbling boil and cook, stirring frequently, for about 20 minutes until the potatoes are cooked. The soup (or sauce, depending on your point of view) should reduce so it barely covers the potato cubes.

Meanwhile, bring 6 quarts of salted water to the boil in the pasta pot. After the potatoes have cooked for about 10 minutes, drop the ditalini into the pot and cook al dente. Drain the ditalini and stir into the thickened potato soup/sauce. Stir in the remaining 2 tablespoons olive oil and simmer the pasta e patate together for another 3 minutes or so, to an even denser consistency.

Stir in the diced tomatoes, cook for a minute, and adjust salt to taste. Turn off the heat, scatter the cubed provola all over and stir into the pasta e patate continuously as it melts into threads. Finally, stir in the grated cheese. Serve immediately, in warm bowls.

bacon recipe courtesy of: Lidia Bastianich, Lidia's Italy

2720. ZITI with BACON TOMATO SAUCE

serves four


1 pound bacon 
1/4 cup olive oil 
1 onion, chopped

2 cloves garlic, minced 

2 (28 ounce) cans peeled tomatoes 

1 (8 ounce) can tomato paste 

1 teaspoon salt 

1 teaspoon pepper 

1 teaspoon Italian seasoning 

1 pound dry ziti pasta

 

Cook bacon in skillet over medium heat until cooked through and crispy, about 12 minutes. Drain excess fat. Set aside. Heat the olive oil in a medium saucepan on medium-high heat. When the oil is hot, add the onions and garlic. Cook until the onions start to get soft (but before they get brown), about five minutes. Add the tomatoes, tomato paste, salt, pepper, and Italian seasoning. Mash up the whole tomatoes into smaller chunks. Keep heating sauce until it starts to bubble (a.k.a. simmer), then turn the heat to low, and simmer uncovered for 25 minutes. For the ziti: A good time to start boiling the water is just before you add the tomatoes to the sauce. Fill a large pot with water. Bring to a boil, and cook for the time directed on the pasta box. When the ziti is cooked, drain it and put it in a large bowl. Add the sauce. Crumble the bacon in to the bowl and mix. Serve.

 

 

bacon recipe courtesy of: Man Tested Recipes, 413 Pine Street, Suite 500, Seattle, Washington 98101

2719. SEARED CATFISH with APPLE and BACON VINAIGRETTE

serves four 


3 tablespoons sherry vinegar 

1 tablespoon dijon mustard 

2 shallots, minced 

4 oz bacon, chopped

1/4 cup olive oil 

8 large Swiss chard leaves, chopped 

1 granny smith apple, sliced 

salt to taste 

4 catfish fillets, 6 oz each 

2 tablespoons butter

juice of 2 lemons 

 

In a bowl, whisk together the vinegar, Dijon, and 1 minced shallot. Heat a pan on medium and cook the bacon until crispy. Whisk the bacon and its fat into the vinegar mixture, along with 3 tablespoons olive oil. Heat a thin film of oil in a nonstick pan on medium. Add the chard and other shallot; cook until the chard wilts gently, about 5 minutes. Add the apple; season with salt. Transfer the chard to a plate and wipe out the pan. In the same pan, heat a thin film of oil on medium. Season two catfish fillets with salt and sear them until golden brown on both sides. Remove them and add 1 tablespoon butter, 1/2 cup water, and half the lemon juice to the pan. Simmer until the sauce thickens. Repeat with the remaining fillets. Serve the fish (over rice if desired) with the pan sauce, vinaigrette, and chard.

 

 

bacon recipe courtesy of: Men's Health, 33 East Minor Street, Emmaus, Pennsylvania 18098 

2718. BACON and ARTICHOKE HUMMUS

serves eight


1/2 pound bacon, small diced and cooked until crisp
2 cups chick peas, drained
1 cup marinated artichoke hearts, drained
4 cloves garlic
Juice of 2 lemons
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
Olive oil

Combine all of the ingredients except the bacon and oil in the bowl of a food processor. While food processor is running, slowly add olive oil until the ingredients have a creamy consistency. Pour into a serving bowl and fold in the bacon. Add additional salt and pepper as needed.


bacon recipe courtesy of: Smithfield, 200 Commerce Street, Smithfield, Virginia 23430

2717. TOMATO and BACON SALAD in BIBB LETTUCE CUPS

makes 24 hors d'oeuvres 


4 vine-ripened tomatoes, seeded and chopped fine (about 2 cups)
6 slices bacon, cooked until crisp and crumbled
1/4 cup finely chopped sweet onion, or to taste
2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons balsamic vinegar, or to taste
24 outer Bibb lettuce leaves (about 4 heads), washed and patted dry about 1/4 cup finely shredded fresh basil leaves plus basil sprigs for garnish

In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.Serve lettuce cups on a platter garnished with basil sprigs.


bacon recipe courtesy of: Gourmet, July 1994 

2716. BACON-WRAPPED JICAMA with CAJUN SPICES

1 small to medium jicama, peeled
several pieces of bacon, cut into 2 1/2 in pieces
Cajun Seasoning
avocado sauce (recipe below)

Avocado Sauce (makes about 2 cups)
1 perfectly ripe avocado
1 cup plain yogurt
1/4 cup finely chopped red onion
2 to 3 tablespoons lemon or lime juice
2 tablespoons olive oil
1 small garlic clove, chopped
1 teaspoon dried dill or about 1 tablespoon fresh
1/2 teaspoon salt
dash of cayenne pepper

Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use a stick blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.

Preheat oven to 375 degrees. Line baking sheet with foil. Cut jicama into cubes about 1 1/2 to 2 in. long by 1 in. high. Lightly dust with cajun seasoning, then tightly wrap with piece of bacon and sprinkle with additional seasoning. You can use a toothpick to hold together, or just place on baking sheet with the cut ends down so it stays wrapped, either work. I liked the toothpick method better. Bake for about 25 to 30 minutes, or until bacon is nice and crispy. Remove from baking sheet and place on paper towels to drain. Serve with avocado sauce drizzled on top or on side for dipping.


bacon recipe courtesy of: Amanda Paa, Healthy Life, Happy Cook, June 28, 2012 | avocado sauce recipe courtesy of: Dana Velden, The Kitchn, August 20, 2010

2715. STEELHEAD TROUT with CURRANT BACON and ONION SAUCE

serves two


2 8-oz. steelhead trout fillets
2 teaspoons olive oil
1/4 - 1/2 teaspoon salt and pepper, to taste
4 strips of thick bacon
1 cup onion, coarsely chopped
1/2 cup dried currants
1/4 cup red wine vinegar
2 teaspoons honey

Preheat oven to broil. Prep baking sheet by lining with foil and greasing lightly. Remove pin bones from fillet if necessary. Slow cook bacon on medium low heat until done. Remove and place on paper towel. Chop when cooled. If less than 1/4 cup of grease is left in the pan, add more grease or oil. When heated, add chopped onion. Cook onions until light brown, about six minutes. When tender and lightly carmalized, add honey, vinegar, and currants. Let reduce until most of the liquid is gone. Remove from burner and set sauce aside. Place filet onto greased & lined baking sheet skin down. Sprinkle and lightly rub 2 tsp oil onto surface of filet. Sprinkle salt and pepper. Place pan onto rack about 3″ from broiler for 4-6 minutes or internal temperature is 130. Spoon sauce onto filet and serve with steamed broccoli or other veggie. Serve immediately.


bacon recipe courtesy of: the quaint life (member), Fast Paleo, May 9, 2012

2714. BACON-WRAPPED SWEET POTATO FRIES

2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger
8 oz bacon, don’t use thick cut

Get your oven to 425°F and place your oven rack in the center of the oven. Slice each piece of bacon in half, lengthwise and then in half, widthwise (you’ll have 4 strips cut from 1 piece of bacon). Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet lined with a silicone pat or parchment paper. Repeat until all the bacon is gone. If you have left over sweet potatoes, toss ‘em on the pan; they’ll cook beautifully in the rendered bacon fat. Bake for 15 minutes until the sweet potatoes feel soft. Turn the oven to broil and let the tops get crispy.


bacon recipe courtesy of: Megan Keatley, Health-Bent, February 11, 2012

2713. BACON-WRAPPED COD with LITTLENECK CLAMS

serves two


4 small fillets blue cod, skin and bones removed
4 rashers streaked bacon or smoked pork belly
25 ml olive oil
100 ml white wine
150 ml cream
10 littleneck clams, washed
chopped garden herbs, including parsley, chives

Preheat the oven to 180 °C. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil. Select a pan that first the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).  Serve with steamed seasonal vegetables and freshly dug new-season potatoes.


bacon recipe courtesy of: Fleur Sullivan, The Sydney Morning Herald, Sydney, Australia, October 19, 2011

2712. CROCKPOT ONION BACON BISQUE with GOAT CHEESE

5 large Maui sweet onions; slice four, mince one
1/2 loaf day-old French bread
1 head of garlic, minced
1/2 lb. of artichoke roots, peeled and minced
2 whole shallots, minced
2 quarts chicken broth
1/2 cup sherry
1/2 lb. bacon
3-4 sprigs sage
5 sprigs thyme
3-4 sprigs rosemary
1-2 tablespoons white balsamic vinegar
1 tablespoon olive oil
2 bay leaves
2 - 2 1/2 tablespoons black pepper
2 tablespoons hot Mexican chili powder
1 tablespoon red pepper flakes
1 tablespoon salt
1 tablespoon Lawry's seasoned salt
1 tablespoon paprika
4 oz. goat cheese

Heat crockpot to high. Add 5 slices of bacon. Cook about 20-25 minutes until they’ve release most of their fat and are starting to crisp. Remove bacon. Add all the onions. Add olive oil. Stir until all the onions are coated with oil and bacon fat. Let cook down for about 5-10 minutes. Add the Sherry. Cook 10 minutes. Add the shallots, artichoke roots, and minced garlic (I recommend mincing them all in a food processor). Sprinkle with salt. Cook 30 minutes until it’s all browned slightly. Add both quarts of chicken broth. In a food processor combine the thyme, rosemary, and sage, with 1 tablespoon white balsamic vinegar. Process until you have an herb paste. Add the herb paste to the crockpot. Turn heat to low. Cook overnight.

Taste it in the morning, it should be a nice base, but lacking salt, pepper, and other seasonings. Added 1 tablespoon white balsamic vinegar. Add paprika, seasoned salt, red pepper flakes, black pepper, and chili powder. Stir until combined. Add about 1 1/2 – 2 cups of chopped up day old French bread. Using an immersion blender or regular blender, puree the soup until smoothed. Bring a small pan to medium-high heat. Add 3 slices of bacon. When you flip them(around 4 minutes), turn the heat to medium. Chop up another garlic clove or two and add them to the bacon. Stir until the bacon’s your level of crunchy. Set aside the bacon and pour the garlic/bacon fat into the soup. Stir until combined, and immersion blend until smooth unless you like garlic chunks. Pour out a bowl of soup. Add 2 teaspoons goat cheese (crumbled). Chop up the bacon. Add 1 slice of bacon per bowl on top of the goat cheese. Slice a piece of the day old French bread per bowl, and enjoy!


bacon recipe courtesy of: Nicholas Kern, Eating in Bed, January 30, 2012

2711. BACON, EGG and CHICORY SALAD

serves four


7 oz. smoked rindless streaky bacon, diced
6 medium eggs
6 heads mixed red and green chicory

2 tablespoons chopped walnuts optional

Dressing
1 tablespoon cider vinegar
2 teaspoons English mustard
1 scant teaspoon caster sugar
sea salt
4 tablespoons walnut or hazelnut oil
3 tablespoons groundnut or vegetable oil

Fry the bacon in a large nonstick frying pan over a medium heat for 8-10 minutes, stirring frequently until golden, then drain on a double thickness of kitchen paper and leave to cool. At the same time, bring a medium-sized pan of water to the boil, gently lower in the eggs and simmer for 7 minutes. Drain the pan, refill with cold water and leave the eggs to cool.

Trim the heads of chicory and separate into leaves, discarding any damaged outer ones.

To make the dressing, whisk the vinegar, mustard, sugar and a little salt together in a medium-sized bowl, then gradually whisk in the oils a tablespoon or two at a time until combined into a thick, deep-yellow dressing. Give it another quick whisk just before serving.

Shell and halve the eggs, which should still be slightly runny in the centre. Arrange the leaves, bacon and eggs on a platter or individual plates, drizzling over the dressing as you go (you may have some left over). Scatter over the walnuts if wished and serve.


bacon recipe courtesy of: Annie Bell, Daily Mail Online, February 4, 2012

2710. CIOPPINO with MUSSELS and BACON

serves 4-6 

1 tablespoon extra virgin olive oil
3 slices smokehouse bacon, diced 
1 yellow onion, chopped 
2 cloves garlic, minced 
1 can diced tomatoes 
1 carton vegetable broth 
1/2 pound fresh mussels, washed 
1 package frozen cod fillets, thawed and cut into bite-size chunks 
1 tablespoon Mediterranean seafood seasoning 
 2 tablespoons chopped basil 

Heat oil and bacon over medium-high heat in a large saucepan until bacon is cooked but not crispy. Add onion and garlic and sauté until soft but not brown, about 5 minutes. Add tomatoes and vegetable broth and simmer 20 minutes. Add mussels, fish and seasoning. Simmer 10 to 15 minutes longer or until fish flakes easily when tested with a fork and mussels are opened. Be careful not to overcook. Ladle into bowls and garnish with basil.

bacon recipe courtesy of: Whole Foods Market.com 

2709. STINGING NETTLE and BACON SOUP

serves four


2 small potatoes, cut into small cubes
1 red onion, finely chopped
1 clove of garlic, finely chopped
1½ pints of vegetable stock
1 big double handful (using gloves) of young nettle leaves (not the stems)
single cream
4 rashers of smoked bacon, chopped up small
oil

 

Add a dash of oil to a heavy saucepan. Fry the bacon bits until they are crispy. Set aside. Add the onion and spuds to the pan. Cook on a medium heat until the onions are soft and the potato is almost cooked. Add the garlic. Fry for a little longer. Meanwhile, chop the nettles up as small as you can get them. Use gloves or they will sting you at this point. Add them to the pan, along with the stock. Bring to the boil slowly and then simmer for 10 minutes. Take off the heat and mash the soup with a potato masher. Then pour into a sieve and mash the pulp with the back of a spoon. Discard any larger bits that won’t fit through the sieve. Season to taste. Dish up into bowls. Sprinkle the bacon bits onto the soup and stir in a spoonful of cream.


bacon recipe courtesy of: Martin Dorey, The Camper Van Cook

2708. (GLUTEN-FREE) FUSILLI with BACON, SPINACH and TOMATO

makes four servings


Kosher salt for pasta water

1/2 pound (8 ounces) bacon, chopped
1 medium onion, chopped
2 cloves garlic, smashed (with the flat side of a large knife) and peeled
1 package (10 ounces) chopped spinach, thawed and drained completely dry
1 can (28 ounces) whole peeled tomatoes, chopped
1 pound (16 ounces) gluten-free fusilli (or other short, fat pasta)
1/2 stick (4 tablespoons) unsalted butter

Set a large pot of water to boil, and salt it liberally with kosher salt. While the water is boiling, in a large sauté pan over medium-high heat, cook the bacon until most of its fat is rendered (about 5 to 7 minutes), stirring frequently.  Add the onion and garlic, and cook, still stirring frequently, until the onion is translucent and the garlic is soft and fragrant (about 5 to 7 minutes more). If you’re not a big fan of garlic, remove and discard the smashed cloves.  They’ve done their job.  Add the spinach and tomatoes, and stir to combine well. When the water boils, cook the pasta according to package directions, and then drain it, leave a bit of the pasta water behind with the pasta.  Add the butter to the hot pasta, and toss until the butter melts. Add the pasta to the bacon-spinach-tomato mixture, and toss gently to combine everything in a large bowl. Serve immediately.


bacon recipe courtesy of: Nicole Hunn, Gluten-Free on a Shoestring, March 31, 2010

2707. BACON JAM and GUACAMOLE QUESADILLA with FRIED EGG with BACON JAM VINAIGRETTE DRIZZLE

makes one serving


1 (10 inch) tortilla
1/2 cup cheese such and cheddar and/or jack, shredded
2 tablespoons bacon jam (recipe below)
2 tablespoons guacamole
1 egg
1 teaspoon bacon jam vinaigrette (recipe below)

Maple Bourbon Bacon Jam (makes 1-2 cups)

 1 pound thick smoked bacon, cut into 1 inch pieces

1 large onion, sliced

4 cloves garlic, chopped

1/4 cup cider vinegar

3/4 cup coffee (brewed)

1/4 cup brown sugar

1/4 cup maple syrup

1/4 cup bourbon

2 chipotle chilis in adobo, chopped

1/2 teaspoon cumin

pepper to taste

Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan. Add the onions and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.

Bacon Jam Vinaigrette (makes 1/2 cup)

3 tablespoons bacon jam
2 tablespoons oil

2 tablespoons cider vinegar

1 teaspoon mustard

salt and pepper to taste

 

Mix everything well.

Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the bacon jam and guacamole and the remaining cheese. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Fry the egg and serve on top of the quesadilla with a drizzle of bacon jam vinaigrette.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, Toronto, Ontario, Canada, September 6, 2012