2807. SWEET CORN PANNA COTTA with BACON and BLUE CHEESE

makes eight 4-oz. servings


2 cups whole milk, divided
2 teaspoons powdered gelatin
1 cup heavy cream
3 ears sweet corn, husked, kernels sliced off
1/4-1/2 cup sugar (to taste, depending on sweetness of corn)
crumbled blue cheese
crumbled crispy bacon

Pour 1/2 cup of whole milk in a small bowl and sprinkle gelatin evenly over the top to soften it. Set the bowl aside. Combine the heavy cream, remaining 1 1/2 cups milk, sugar and corn in a large saucepan over medium heat. Bring to a simmer (not a boil) and stir occasionally for 5 minutes. Remove from heat, whisk in the milk/gelatin mixture, and let steep for 20-30 minutes. Strain the mixture through a fine-mesh strainer into a pitcher with a pour spout. Pour the mixture into 6-8 ramekins or fancy glasses and refrigerate for at least 4 hours or overnight. When ready to serve, scatter blue cheese and bacon over the top.


bacon recipe courtesy of: Kris Hase, Twin Cities Taste, Minnesota Monthly, September 6, 2011

2806. WARM BACON and HERB COLESLAW

serves 8-10 


1 head cabbage (1 1/4 lbs.), cored and thinly sliced
1/2 small red onion, thinly sliced 
1 large carrot, shredded 
2 cups flat-leaf parsley leaves 
1/2 cup fresh oregano leaves 
8 strips thick-cut bacon, cut into 1-in. pieces
1 medium shallot, thinly sliced 
1 tablespoon Dijon mustard 
1 tablespoon sugar 
1/2 cup apple cider vinegar 
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt 
1/2 teaspoon pepper

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside. Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside. Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.


bacon recipe courtesy of: Sunset Magazine, July 2011

2805. CORN and BACON MUFFINS with HERB BUTTER

makes four servings 


Muffins 
12 ounces hardwood-smoked bacon, coarsely chopped 
2 1/2 cups self-rising flour 
1/2 teaspoon salt 
1/4 teaspoon cayenne pepper 
1 1/4 cups whole milk 
3 large eggs 
2 cups grated white sharp cheddar cheese 
1 cup fresh yellow corn kernels (from 1 cob) 
1/3 cup coarsely chopped fresh chives

Herb Butter
1 stick softened unsalted butter 
1 tablespoon chopped fresh chives 
1 tablespoon chopped fresh flat leaf parsley
salt and freshly ground black pepper

For the muffins: Preheat the oven to 400 degrees F. Cook the bacon in a heavy large sauté pan over medium heat for about 8 minutes, or until the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels.

Brush 12 standard-size muffin cups generously with some of the bacon drippings from the pan, and set aside 1/2 cup of the remaining bacon pan drippings to cool slightly.

Whisk the flour, salt and cayenne pepper in a large bowl to blend.

Whisk the milk, eggs and reserved bacon pan drippings in another large bowl to blend, then stir in the bacon, 1 1/2 cups of the cheese, the corn kernels and the chives. Stir the milk mixture into the flour mixture just until blended. Spoon the batter into the prepared muffin cups, dividing equally and mounding generously. Sprinkle the tops of the muffins with the remaining 1/2 cup of cheese.

Bake for about 18 minutes, or until the muffins are golden and a tester inserted into the center of the muffins comes out clean. Cool slightly.

For the herb butter: Mix the butter, chives, and parsley in a medium bowl to blend. Season to taste with salt and pepper. Spread the butter over wax or parchment paper and roll into a small log and refrigerate until set.

Run a small sharp knife around the muffins to loosen them from the pan then remove the muffins and serve warm with pats of the herb butter.


bacon recipe courtesy of: Curtis Stone, Huffington Post, October 27, 2011

2804. PENNE ALFREDO with BACON and BROCCOLI

1 pound penne pasta
2 cups chopped broccoli (about 2 heads)
5 slices bacon, diced
1/2 cup (1 stick) butter
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper, to taste

grilled chicken (optional)

Bring a large stock pot of water to a rolling boil. Boil pasta according to package directions. While the pasta is boiling, fry the diced bacon until crisp. Add in the broccoli florets and cook, stirring occasionally, for about 5 minutes or until they are tender-crisp. Meanwhile, in a small sauce pan, add the butter and heavy cream until heated through and butter is melted. Add in the Parmesan cheese, garlic powder, salt, and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency. Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it in with the penne. Pour the Alfredo sauce over top of the penne and stir until well combined. Serve topped with sliced grilled chicken, if desired.

bacon recipe courtesy of: Karly Campbell, Buns In My Oven, May 13, 2011

2803. BACON and SWISS BREAKFAST BURRITOS

6 slices bacon, cooked & crumbled

2 green onions finely chopped (white & green parts)

6 eggs

6 tablespoons milk

salt and pepper to taste

1 cup swiss cheese

8 flour tortillas

 

Whisk together eggs, milk, salt and pepper. In a skillet sprayed with cooking spray, cook eggs over medium heat until set. Add in bacon, onions, and cheese. Cook just until cheese is melted. Remove from heat and allow mixture to cool for 5-10 minutes. Use a 1/3 cup of mixture for each tortilla. Wrap in saran wrap and foil and freeze. To reheat from frozen, place in microwave for 1 1/2 minutes.

 

 

bacon recipe courtesy of: Kristi's Recipe Box, February 6, 2012

2802. TRIPE, BUTTER BEANS, and SMOKED BACON

yields 4-6 servings


500 grams fresh honeycomb tripe (from the reticulum of the ox)

350 grams smoked bacon, skin removed and reserved

4 grams large onions, thinly sliced

4 carrots, halved

1 leek, halved

1 small bunch thyme in muslin

2 bay leaves

chicken stock

Pinch of mace

500 butterbeans soaked overnight and drained

1 garlic bulb, split

4 ounces butter

4 grams onions thinly sliced

1 tablespoon Dijon mustard

2 bunches watercress, stalks trimmed

Salt and fresh black pepper

 

Rinse the tripe several times, then bring to boil in salted water. Remove immediately and drain in a colander. In a large pot, place the tripe, onion, carrots, leek, thyme, and bay leaves. Fill with enough chicken stock to cover by about 1 inch. Add the bacon skin along with any bacon trim, check the seasoning, and add mace. Bring gently to a boil and reduce to a simmer. After 2 hours, check the tripe (it should be soft enough to pierce but not melted into stock). When ready remove the tripe and chill in the fridge. Pass the liquid through a fine sieve and refrigerate. In a separate pot, bring butter beans and water to a boil, then drain through a colander. Return to the pot with garlic and simmer until tender. Remove beans (discarding garlic) from heat and reserve water. Cut tripe into 1-inch pieces. Dice the skinless bacon and fry in a pot until golden, then reserve. Add butter and onions to pot and sweat until tender. Season carefully and add bacon, tripe, butter beans, and reserved tripe stock. Simmer gently, then season with salt and pepper. Add mustard and quickly wilt watercress before serving.

 

 

bacon recipe courtesy of: Fergus Henderson, St. John Restaurant, 26 St. John Street, London, UK EC1M 4AY

2801. ROTELLE with BACON, WATERCRESS and CHERRY TOMATOES

makes four servings 


1/2 pound sliced bacon, cut crosswise into 1/2-inch strips 
1 1/2 cups cherry tomatoes, halved 
1 teaspoon salt 
3/4 teaspoon fresh-ground black pepper 
1 bunch watercress (about 5 ounces), tough stems removed 
3/4 pound rotelle 
2 tablespoons butter 
2 tablespoons olive oil 
1 scallion including green top, cut into thin slices 
grated Parmesan cheese, for serving 

In a large frying pan, cook the bacon until golden brown and just crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 teaspoon of the fat. Add the tomatoes, salt, and pepper to the pan. Cook over moderate heat, stirring, until the tomatoes soften slightly, about 3 minutes. Add the watercress and cook, stirring, until just wilted, about 1 minute. In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the pasta and toss with the bacon, 1/2 cup of the reserved pasta water, the tomato mixture, the butter, and the olive oil. If the pasta seems dry, add more of the reserved pasta water. Top with the sliced scallions. Serve with grated Parmesan.


bacon recipe courtesy of: Food & Wine Magazine.com

2800. BRUSSELS SPROUTS with BACON and MISO-MUSTARD

serves four


For the Brussels Sprouts:
3 slices of bacon, cut into 1/2 inch bits
20–24 small Brussels sprouts, trimmed and cut in half lengthwise
1 tablespoon bacon fat, plus more to toss
Kosher salt
freshly ground black pepper
grated Parmesan cheese

For the Miso-Mustard:
1 tablespoon Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons white miso

Cook bacon in a large frying pan or skillet over medium-low heat until golden and crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve bacon fat.

Place halved brussels sprouts in a medium sized bowl and toss gently with a small drizzle of bacon fat. The halves should be glistening with (not drowning in) the bacon fat.

Warm 1 tablespoon of bacon fat in the same large frying pan or skillet over medium heat. Once the fat starts to shine a bit, swirl around the pan to coat the entire surface. Test the heat by placing one sprout cut side down in the pan. You should hear a slight sizzle. Anything more and the pan is too hot. You don’t want the sprouts to burn on the outside before their insides finish cooking. Working quickly, place the rest of the sprouts cut side down in the pan in a single layer. Do not try to overcrowd the sprouts. They can be touching; however, any sprouts that do not fit in the single layer, save for another batch or another use. Season with a pinch of kosher salt and cover.

Let the brussels sprouts cook for approximately 5 minutes. The flat bottoms should be slightly golden and the sprouts should be tender. Test for tenderness by spearing one of the sprouts with a fork. If the fork goes in and out with minimal resistance, the sprouts are cooked through. If you find your sprouts are not quite done, cover and let cook for an additional 1 – 2 minutes. I like to take a moment and move some of the darker golden brussels sprouts from the center of the pan to the outside and the barely colored sprouts from the outside in.

Once tender, uncover and turn up the heat from medium to medium-high. Cook the brussels sprouts until the flat bottoms are deeply golden and caramelized. Using a spatula, flip the sprouts so the rounded sides can get a little color. Season with additional kosher salt and freshly ground black pepper. Finish with a heavy dusting of grated Parmesan cheese.

To make the miso-mustard, combine Dijon mustard, rice wine vinegar and white miso in a small bowl. Stir or whisk until smooth.

Transfer sprouts to a large plate. Top with crispy bacon and serve with miso-mustard.


bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, December 10, 2012

2799. BACON SHORTBREAD COOKIES

½ cup salted butter, softened
¼ cup powdered sugar
½ teaspoon pure vanilla extract
dash of coarse sea salt
¼ cup crumbled bacon
1 cup all purpose flour
3 oz. dark chocolate, melted

In the bowl of a stand mixer, beat the butter until creamy. Add the powdered sugar and beat until smooth, about 2 minutes. Add in the vanilla extract and mix until combined.

Turn off the mixer and scrape down the sides. Add the salt, bacon, and flour. Mix on low speed until combined. The dough may appear crumbly. Turn the dough out onto a piece of plastic wrap. Press together into a disc and wrap. Refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Place the dough between 2 pieces of plastic wrap or waxed paper and roll out to a ¼ inch thickness. Remove the plastic wrap and cut out cookies into desired shapes. Place the cut outs on trays and place the trays into the refrigerator for 10-15 minutes to let the cookies firm up.

Place the cookies into the oven and bake for 8-10 minutes or until firm and lightly browned. Move the cookies to wire racks and cool completely.

Once the cookies are cooled, dip them into the melted chocolate. Move to waxed paper lined baking trays and place in the refrigerator to harden. Move the cookies to an airtight container and store in the refrigerator until ready to serve.


bacon recipe courtesy of: Amy's Cooking Adventures, March 20, 2012; adapted from Joy of Baking.com

2798. STEAMED CORN with CLAMS and BACON

makes four servings


1/2 cup diced slab bacon

4 cloves garlic, thinly sliced
24 littleneck clams
2 ears corn, shucked and cut into 2-inch lengths
3/4 cup dry white wine
2 teaspoons pimentón
aleppo pepper
handful fresh basil leaves, torn
healthy drizzle of olive oil 

In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.


bacon recipe courtesy of: Los Angeles Times, September 22, 2012 | adapted from Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, by Seamus Mullen. Andrews McMeel Publishing, 2012

2797. SKILLET TURNIPS and POTATOES with BACON

makes six servings 


1 tablespoon red wine vinegar 
1 tablespoon sugar 
2 tablespoons extra-virgin olive oil 
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces 
1 medium onion, thinly sliced 
4 large garlic cloves, peeled, crushed 
1 1/2 pounds turnips, peeled, cut into 1-inch chunks 
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks 
1 teaspoon coarse sea salt 
1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.


bacon recipe courtesy of: Lidia Bastianich, Bon Appetit, October 2010

2796. GNOCCHI with BACON MARINARA and CRISPY ARUGULA

makes four servings 


1 package prepared gnocchi (4 serving size package) 
4 slices bacon, chopped 
½ whole medium onion, finely diced 
3 cloves garlic, minced and divided 
2 cups canned crushed tomatoes
crushed red pepper, to taste
salt to taste 
1 tablespoon olive oil 
4 cups arugula, washed and coarsely chopped 
½ cups loose basil leaves, optional

Bring a pot of water with 1 tablespoon salt to a boil for the gnocchi. When it boils, boil the gnocchi for 2-4 minutes, as package directs. Cook just until the gnocchi floats to the top of the boiling water. Drain off the water and set the gnocchi aside until ready to use.

Meanwhile, make the marinara. Heat a large skillet to medium heat and add the bacon. Stir and cook for 5 minutes or so until bacon is browned at the edges but still somewhat soft. Add the onion to the bacon and cook for 2 minutes more, stirring.

Add half the garlic to the onion mixture and stir for 90 seconds, then add the crushed tomatoes. Taste the marinara, and add as much crushed red pepper and salt as you’d like. Let the sauce simmer very gently while you prepare the arugula.

Heat a separate skillet to medium heat with a drizzle of olive oil. Add the arugula and remaining garlic with a sprinkle of salt and saute for 90 seconds until wilted and crispy around the edges. Remove pan from heat and set aside.

Right before serving, add the drained cooked gnocchi and basil leaves to the marinara. Stir together.

Serve each portion of gnocchi topped with a bit of garlic arugula. Drizzle with good olive oil.

bacon recipe courtesy of: FunnyLoveLindsay, Tasty Kitchen, November 13, 2012

2795. BAKED EGGPLANT with BACON and MOZZARELLA

1 large eggplant
1 clove of garlic, minced
1 small onion, diced
1 15oz can of diced tomatoes
1/2 pack of bacon, diced
1 pepper (yellow or green), diced
6 slices of fresh mozzarella cheese
Salt and pepper
6 basil leaves, cut into chiffonades

Preheat oven to 375°F. Cut the eggplant in half, lengthwise, and scoop out the insides. Dice the insides. Place the hollowed eggplant “boats” on a non stick baking sheet. Heat a medium pan on medium heat. Stir-fry the bacon until done. Drain the fat from the bacon. Add the garlic, onion, and diced eggplant to the bacon in the pan. Cook until onions and eggplant are soft. Add the tomatoes and pepper. Cook the mixture down for around 10 minutes. Add salt and pepper to taste. Fill the eggplant “boats” with the mixture and cover with mozzarella slices. Bake for 25 minutes. Serve with basil on top.


bacon recipe courtesy of: Fork + Canvas, January 18, 2012

2794. PAN-FRIED BACON with POACHED EGG and BALSAMIC TOMATOES

serves two


1 teaspoon sunflower oil

4 rashers of rindless smoked back bacon 

1 teaspoon white wine vinegar 

2 free-range very fresh eggs (fridge cold)

8 cherry tomatoes, halved

good handful of watercress 

drizzle of good-quality balsamic vinegar 

freshly ground black pepper

Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for two minutes until lightly browned, then turn and dry-fry on the other side for another three minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.

bacon recipe courtesy of: The Hairy Bikers, Hairy Dieters: How to Love Food and Lose Weight, BBC-Food

2793. MAPLE BACON ICE CREAM

yields 8-10 servings


1 cup grade B maple syrup
4 cups half-and-half
1 1/2 cups granulated sugar, divided
5 egg yolks
1/2 pound thick-cut bacon (about 6 slices)
special equipment: candy thermometer, ice cream maker

In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces. Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.


bacon recipe courtesy of: Claire Robinson, "Beachy Keen," 5 Ingredient Fix, 2011, Food Network

2792. SOPA DA PANELA (SOUP OF THE KETTLE)

yields eight servings


1 2- to 2 1/2-pound chicken, with giblets
1/4 pound double-smoked slab bacon
6 ounces hot Italian sausages
6 ounces sweet Italian sausages
1/4 pound linguica, chorizo or pepperoni
2 medium yellow onions, peeled
6 large branches parsley
3 quarts cold water
6 ounces day-old French or Italian bread, cut in 1-inch cubes
10 small sprigs mint
3 teaspoons salt
1/4 teaspoon freshly ground black pepper

In a large heavy kettle over moderate heat, bring the chicken, its giblets, the bacon, the whole sausages, the onions, parsley and water to a simmer, skimming off froth. Cover and simmer slowly 1 to 1 1/4 hours until the chicken is very tender. Arrange the bread cubes over the bottom of a 5- to 6-quart shallow heatproof casserole and scatter the mint sprigs evenly on top. When the chicken is done, lift it and all sausages from the kettle and cool until easy to handle. Discard the bacon, onions and parsley, then skim as much fat from the kettle liquid as possible. Add the pepper and 2 teaspoons of the salt, raise heat to high and boil uncovered while you cut up the meats. Slice the sausages 1/4 inch thick and lay in the casserole on top of the mint. Coarsely chop the giblets and scatter over all. Separate the chicken meat from the bones and skin, cut in bite-size pieces, and lay in the casserole. Taste the broth for salt and add more if needed. Pour the boiling broth into the casserole and let stand 5 minutes. Ladle into soup plates and serve.


bacon recipe courtesy of: Jean Anderson, "In Portugal, Cooking Via Moliere," The New York Times, March 4, 1987

2791. TOMATILLO GRILLED CHEESE and BACON SANDWICHES

serves 4 to 6


12 slices (1/2-inch thick) ciabatta bread
about 1/4 cup butter, softened
4 oz. sharp cheddar cheese, thinly sliced
about 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-inch thick slices
8 slices cooked bacon, broken into thirds
1/4 cup cilantro sprigs
6 oz. panela cheese or mozzarella, cut into thin wedges

Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.


bacon recipe courtesy of: "In Season," Sunset, August 2012, p. 90

2790. ROASTED BRANZINO with BACON, SHRIMP and FRENCH BEANS

makes two servings


fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed

Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.

Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of vegatable oil on the bread crumbs before putting in the oven. Now roast until the fish is golden brown about 15-20 min and you can see the fat has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle and a little more lemon juice.


bacon recipe courtesy of: Benny Doro, February 19, 2011

2789. SWEET & SOUR BACON and GREEN BEANS

yields 4-6 servings 


1/2 pound bacon, cut into small chunks
1 onion, chopped
2 pounds green beans, ends trimmed and cut into manageable sized pieces
2 tablespoons vinegar
2 tablespoons sugar
salt and pepper to taste

Heat a large skillet over medium heat. Add bacon and fry until crispy. Remove the bacon to a paper-towel lined plate and spoon out several Tablespoons of bacon grease and reserve for another use. Add the onion to the bacon grease and cook until softened. Add the green beans and cook until tender-crispy, or your desired tenderness. Add the sugar and vinegar and stir well. Add the bacon back to the pan and cook, stirring, for another minute or two. Season to taste with salt and pepper.


bacon recipe courtesy of: Cate, Girl Cooks World, October 31, 2011, adapted from Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family, by Christy Jordan; William Morrow Cookbooks, 2010

2788. ONION, BACON and BUTTERNUT TART

serves 6 as a main course, 12 as an appetizer


all-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon fine sea salt
1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided 
1 tablespoon chopped fresh thyme

On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.

Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.

Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.


bacon recipe courtesy of: Whole Foods Market

2787. BACON-BRAISED GOOSE in HONEY MUSTARD SAUCE

1-2 strips of bacon
goose breasts

Honey Mustard Sauce:
1 cup honey
1/2 cup prepared mustard
1/2 cup butter (or margarine)
2 teaspoons salt
2 teaspoons curry powder

Combine the ingredients in a small cooking pot and heat over low to medium heat, stirring continuously until all the ingredients are thoroughly mixed together. The honey mustard sauce will later be poured over the goose prior to baking. Save any leftover sauce in the refrigerator for the next batch of duck or goose. 

Braise the Goose Breasts: Cook one or two strips of bacon in a cast iron frying pan. Remove the strips and place the goose breasts in the bacon grease on medium to high heat, braising both sides of the breast for 2 to 3 minutes on each side until golden brown. The bacon grease adds a mouth-watering smoky flavor to the goose that really makes the meat "pop". For a healthy heart version of the recipe use olive oil in lieu of bacon grease.

Place the browned breasts into the bottom of a baking dish and cover halfway with the honey sauce. Cook covered at 375 degrees for 15 to 20 minutes or until goose is medium rare to medium. Slice the breast across the grain and drizzle with honey mustard sauce from the bottom of the cooking dish. This goes great with wild rice and steamed carrots, beans, or broccoli.


bacon recipe courtesy of: Rob Endsley, The Outdoor Line, EXPERT DRIVEN Hunting & Fishing Talk Radio, 710 AM ESPN Seattle, 11713 60th Street NE, Lake Stevens, Washington 98258, December 6, 2009

2786. BACON FAT GINGERSNAPS

makes 3 to 4 dozen cookies 


3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature 
1 cup granulated sugar, plus more for the work surface 
1/4 cup molasses (not blackstrap) or cane syrup 
1 large egg 
2 cups all-purpose flour 
1 1/2 teaspoons kosher salt 
2 teaspoons baking soda 
2 teaspoons ground ginger 
1/2 teaspoon ground cloves 
1/2 teaspoon ground cinnamon

Combine all of the ingredients in a food processor and pulse just until a smooth, stiff dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least a few hours and up to 2 days. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon chunks of cookie dough and roll them into balls. Drop them in the sugar, roll to coat, and place them on the baking sheets, spacing them about 2 inches apart. If desired, gently flatten the dough. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.


bacon recipe courtesy of: CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance, by Julia Moskin and Kim Severson; Ecco, 2012 | Leite's Culinaria, November 30, 2012

2785. BACON KEBOBS with CITRUS-GINGER GLAZE

serves six


1 cup orange juice
2 tablespoons fresh grated ginger root
2-3 cups of large diced pineapple
3 green or red bell peppers, large diced
1 red onion, large diced
12 strips of applewood smoked bacon
3 in. heavy-duty tooth picks

Heat orange juice in small saucepan with ginger and reduce juice by 1/3. Let sauce cool, and pour sauce over pieces of diced pineapple and peppers. In a sauté pan, heat 1 tbsp. olive oil, sauté peppers, onion and pineapple over medium high heat until half cooked (about 1-2 minutes). Cool all ingredients and set aside. Cook bacon in the oven until bacon is cooked but not crisp. (This will make the bacon easier to place on the kebob). Assemble ingredients on a tooth pick starting with the end of a bacon strip, pineapple, pepper, fold bacon back onto tooth pick, add onion, pepper, fold bacon again so the end of the bacon strip is on the tooth pick. Chill until ready to serve. To serve, heat kebobs on a greased cookie sheet in the oven at 350 degrees for 5 minutes or heat on a grill until meat crisps and vegetables and pineapple are hot-serve. 


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

2784. MUSSELS with BACON and RAPINI

yields four portions


8 oz. thick-cut bacon, diced
4 thick slices crusty bread 
1 teaspoon pepper 
1 teaspoon salt 
1 teaspoon steak spice 
1 tablespoon vegetable oil
1/2 head rapini 
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced 
2 cups whole red cherry tomatoes 
3/4 cup white wine
2 pounds mussels, scrubbed and debearded 
3/4 cup water 
1/4 cup chopped fresh dill 
1/4 cup chopped fresh chives 
2 tablespoons butter
lemon juice
salt and freshly ground black pepper

In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.

For the croutons: Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.

For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.

In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.


bacon recipe courtesy of: Chuck Hughes, "The Locksmiths," Chuck's Day Off, Cooking Channel TV

2783. APPLEWOOD-SMOKED BACON BEIGNETS with BLACK WASABI and AGAVE NECTAR

Beignets 
2 quarts canola oil
¼ lb butter, medium diced
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
4 eggs
¼ lb bacon, chopped, cooked crispy
1 tablespoon aonori (dried powder Japanese seaweed)
2 tablespoons chives 

Black Wasabi
1 cup Dijon mustard
4 tablespoons fresh lemon juice
2 tablespoons wasabi paste
4 tablespoons olive oil
2 packages squid ink
Pinch of salt
Pinch of pepper, black ground
Agave nectar (to drizzle on the beignets, to taste) 

Black Wasabi: Thoroughly mix all the ingredients for the black wasabi and place in refrigerator to chill. 

Beignets: Place the canola oil in a stockpot and preheat to 350 degrees F. In a medium sized pot bring the butter, water and milk to a simmer. Sauté bacon until crispy. Place on paper towels to drain. Add the flour to the milk mixture and mix thoroughly by hand for 5 minutes or until the dough falls from the sides of the pot. Remove and place dough in a mixer immediately. Turn the mixer on medium and gradually add one egg at a time. Mix thoroughly. Add the cooked bacon, aonori and chives. Mix thoroughly. Place teaspoon-size scoops of dough immediately into the fryer. Constantly stir the beignets while they are frying to achieve even browning (about 5-7 minutes). Remove fried beignets from the fryer and top them with the black wasabi sauce and agave nectar. Serve immediately. 


bacon recipe courtesy of: Chef Mike Potowski, Benjy's (on Washington), 5922 Washington Avenue, Houston, TX 77007 | Cleverly Stone, Talk 650-CBS Radio Houston & Fox 26 Morning News | HoustonTexasFood.com, April 23, 2010

2782. BACON and TOMATO HASH

serves one


4 rashers streaky bacon
2 teaspoons garlic-infused oil
1 tomato, diced
2 teaspoons Worcestershire sauce
scattering of chopped parsley (about 2 tablespoons)
ground black pepper

Cut each rasher into three or four pieces, and fry in the garlic oil until crispy (the bacon will also give up flavorsome fat of its own). Remove the bacon bits to a piece of kitchen towel.

Tip the chopped tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.

Scatter with some parsley and lots of freshly ground pepper, and serve with bread to dip in the oily juices.


bacon recipe courtesy of: Feast: Food That Celebrates Life, by Nigella Lawson. London: Chatto & Windus, 2004; p. 416

2781. BACON-TOPPED PETITE TURKEY MEATLOAF with BARBECUE SAUCE

makes five servings


3/4 cup grated zucchini, all moisture squeezed dry with paper towel
2 tablespoons onion, minced
2 tablespoons diced red pepper
1/2 cup seasoned breadcrumbs
1/4 cup barbecue sauce
1 large egg
1 teaspoon smoked paprika
1 teaspoon kosher salt
1.3 lb raw 93% lean ground turkey
5 slices center cut bacon, cut in half
2 1/2 tablespoons barbecue sauce 

Preheat the oven to 350°. Lightly spray a petite loaf pan with oil (if you don't have a petite loaf pan you could use a muffin tin). In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through. Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top each with 1/2 tbsp additional BBQ sauce. Bake about 25 minutes or until cooked through.


bacon recipe courtesy of: Gina Homolka, Skinnytaste, July 11, 2012

2780. BACON, POTATO, ROSEMARY and FONTINA PIZZA

yields 1 (13 by 18-inch) pizza 


1 recipe fresh pizza dough (recipe below)
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced
6 slices applewood smoked bacon, finely chopped
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 cup shredded fontina cheese
1 cup baby arugula, optional
1/2 lemon, juiced

Fresh Pizza Dough:
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Pizza: Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.


bacon recipe courtesy of: Tyler Florence, "Pizza," Tyler's Ultimate, Food Network

2779. BAKED FLOUNDER ROLLS with TOMATO, BELL PEPPER, and BACON

serves six


6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil

In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.

On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. 

In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.

bacon recipe courtesy of: Gourmet, May 1992

2778. GRILLED FLANK STEAK with BACON BALSAMIC GLAZE

yields four servings 


Cooking spray
2 tablespoons triple peppercorn
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves

Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.

Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.

While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.


bacon recipe courtesy of: Robin Miller, "Glaze, Bake, Wrap and Dunk," Quick Fix Meals with Robin Miller, Food Network, 2007

2777. BLACKBERRY APPLE COBBLER with BACON-SAGE CRUST

yields twelve servings


2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg 
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2″ pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage

Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of the sugar.  Work in the butter with a pastry blender or your fingertips. Lightly beat the egg and milk together, and slowly but firmly (you don’t want too many strokes) stir into the flour mixture. Stir in the chopped bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit in the pan, pressing and spreading the dough as you go. Cover the entire surface. Sprinkle remaining sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately, with ice cream of course.


bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

2776. STRIP STEAK with BACON and MUSHROOM SHERRY SAUCE

2 boneless strip steaks, about 10-12 oz.
4 slices bacon, cut in 1″ pieces
1/2 lb. mushrooms, sliced
1/8 cup steak sauce
1/8 cup dry sherry
1 teaspoons brown sugar
1/4 teaspoon garlic powder
2-3 sprigs of fresh rosemary (save some for garnish)
salt
freshly ground pepper

Cook the bacon in a large fry pan on medium heat until crisp. Remove bacon from pan and place on paper towels, reserving 2 tablespoons of the drippings in the pan. Add mushrooms to bacon drippings and cook until tender (about 5 minutes) stirring occasionally. Add the bacon, steak sauce, sherry, garlic powder and sugar to the pan and mix well. Bring to a boil, reduce heat to medium low and simmer for 5 minutes. Add  a few pieces of the fresh rosemary. Cover to keep warm. Salt and pepper both sides of steak. Sear steaks on both sides and then cook to desired doneness (about 10-12 minutes for medium rare). Plate the steaks on warmed plates and top with the sauce, garnish with sprigs of fresh rosemary.


bacon recipe courtesy of: Kathleen, "Deja Vu" Cook, July 12, 2012

2775. APPLE BACON FRITTERS with MAPLE BOURBON GLAZE

yields one dozen fritters


4 ounces water, heated to 110F
1/4 ounce dry active yeast
1 cup diced tart apple

2 tablespoons sugar

1/2 teaspoon cinnamon

3 slices bacon, cooked crisp and chopped

3/4 ounce vegetable shortening

1 ounce sugar

1/8 ounce salt

1/8 teaspoon mace or nutmeg

1/2 ounce non-fat dry milk

1 egg

8 1/2 ounces bread flour

Vegetable oil for frying

Maple Bourbon Glaze (enough to glaze 12 fritters or doughnuts)
1/4 teaspoon gelatin
3 tablespoons water
2 tablespoons bourbon

1/4 cup maple syrup

1 teaspoon vanilla

1 pound powdered sugar

In the bowl of a mixer combine the yeast and the water. Allow to sit for ten minutes.

While the yeast activates mix the apples, bacon, two tablespoons of sugar, and cinnamon. Set aside.

In the same bowl as the yeast mixture mix the shortening, one ounce of sugar, salt, mace or nutmeg, dry milk, egg, and bread flour. Mix with the dough hook on low speed for three minutes. Check the hydration of the dough by touching it; if it is sticky but does not stick it is ready. Mix on medium speed for six minutes.

Add the apples mixture to the bowl and mix on low speed for three minutes, until the apples and bacon are well combined.

Transfer the dough to an oiled bowl and cover with plastic wrap. Allow to ferment for two hours, or until the dough has doubled in size.

Once the dough has fermented turn out onto a well floured board and with the palm of your hand press out the dough into a large rectangle. Cut the dough into the desired shapes, I find squares work well for me, and cover with plastic for thirty minutes.

While the fritters proof heat at least three inches of oil in a deep pot, allowing for two inches of space at the top of the pan to prevent overflow, to 375 F.

Once proofed, fry the fritters in the hot oil for one minute per side. Once fried drain on paper towels while you fry the remaining fritters.

Let the fritters cool slightly while you prepare the glaze.

In a small bowl mix the gelatin with the water.  Allow to bloom for ten minutes.  Once bloomed heat in the microwave for 10 seconds until it is melted.

In a large bowl mix the gelatin with the remaining ingredients and mix until smooth.

Dip the warm fritters into the glaze and turn to coat.  Let the excess drip off before transferring to a rack to dry.

Enjoy warm, or at room temperature.


bacon recipe courtesy of: Kelly Jaggers, Evil Shenanigans, September 11, 2009

2774. SQUID with BACON and GARLIC OIL

yields 4 appetizer servings 


8 ounces slab bacon, cut into lardons
6 cloves garlic, finely chopped
2 tablespoons olive oil
2 pounds fresh squid, cleaned and sliced into rings
salt and freshly ground pepper
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly chopped thyme leaves

Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.


bacon recipe courtesy of: Bobby Flay, "Tapas," Boy Meets Grill, Food Network

2773. POLENTA with BACON-WRAPPED SHRIMP and PORT WINE FIG SAUCE

1 cup polenta
6 thick slices bacon, chopped into chunks
1 shallot, chopped
2 1/2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter

Port Wine Fig Sauce:
1 teaspoon butter
1 shallot, chopped
1 cup dried figs, chopped
1/4 cup red onion, chopped
1 teaspoon salt
1/4 cup sugar
3 cup port wine
1 1/2 cups red wine
1 cinnamon stick
6 cloves
10 whole Allspice
10 whole black peppercorns
4 pieces star anise

Bacon Wrapped Shrimp:
6 slices thin cut bacon
12 large shrimp, tail on shelled and deveined
1 tablespoon thyme, picked
Salt and pepper, to taste 
Oil, as needed

Garnish:
Frisee greens (for example arugula) 
Extra virgin olive oil, as needed
Salt and pepper, to taste

Polenta: Render bacon and caramelize the shallots, then strain the contents and reserve the bacon fat. Add the milk, cream, salt and pepper. Bring to a simmer then whisk in the polenta. Simmer on low until most of the liquid has cooked out and the polenta is soft. Stir in the butter.

Port Wine Fig Sauce: In a medium saucepan, heat the butter and sauté the shallot, dried fig and red onion. Season with the salt. When the mixture has sweat out, add the sugar and turn the heat to high. Caramelize the sugar, then add the port, red wine, cinnamon, cloves, allspice, black peppercorns and star anise. Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is sauce consistency, nape. Strain the sauce through a fine mesh strainer. Turn the heat off, then let the halved figs sit in the sauce to reconstitute.

Bacon Wrapped Shrimp: Cut the bacon strips in half, lay them all out and sprinkle the thyme on each strip. Wrap the shrimp, thyme on the inside, starting at the head end of the shrimp. Then, in a large sauté pan over medium high heat, using a bit of oil, sauté the bacon wrapped shrimp. The pan needs to be hot enough that the bacon doesn't stick to the pan but not too high because you don’t want the bacon to brown before the shrimp is cooked through. When the bacon is golden brown the shrimp should be done. Season to taste.

Assembly: Place the polenta in the center of a small plate, then place the shrimp on top of it in an interlocking position. Drizzle the sauce and place the figs. Two shrimp and two figs per plate. Garnish with some frisee greens tossed with extra virgin olive oil, salt and pepper.


bacon recipe courtesy of: Grayson Schmitz, Top Chef, Season 9, Episode 2, Elimination Challenge; Bravo

2772. MACARONI and CHEESE PIE with a BACON CRUST

1 3/4 pounds bacon
8 ounces uncooked cellentani (corkscrew-shaped) macaroni
1/4 cup plus 2 tablespoons butter, divided
2 1/2 tablespoons all-purpose flour
2 cups milk
4 cups (16 ounces) shredded sharp colby jack cheese
1/2 cup (about 1 ounce) grated parmesan cheese
1/2 cup bread crumbs
1 pinch ground nutmeg
1 pinch fresh basil, chopped


Take 1 pound of bacon and tightly weave it into a square, alternating over and under with the strips of bacon, that is roughly the size of your pie tin. Flip the bacon weave into your pie tin and press down, conforming the bacon to the shape of the tin. Place another pie tin on top of the bacon and press down firmly. This will help your bacon pie crust keep its shape while cooking. Create another bacon weave using the remaining 3/4 pound of bacon. This will be the lattice top for the pie, so with this one you’ll want to leave some space in between the slices of bacon. Place the bacon pie crust and lattice top on separate baking sheets and cook at 400°F for 15 minutes. Meanwhile, cook the macaroni according to the package directions, drain it and set aside. In a saucepan, melt 1/4 cup butter over medium heat and stir in the flour. Add milk to the mix slowly while stirring constantly. Stir in the cheeses and cook over low heat until the cheese is melted and the sauce is slightly thick. Melt remaining 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and brown. When the bacon is done cooking remove the second pie tin from the top of the crust and let it cool for a few minutes. (Pat the bacon gently with paper towel to absorb any excess grease.) Spoon the macaroni mixture into your bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese. Sprinkle with nutmeg and basil leaves. Cover your pie with the bacon lattice top and cook at 400°F for 15 minutes. Once your pie is done cooking let it cool and then dig in and enjoy!


bacon recipe courtesy of: Nick, DudeFoods.com | 30 Days 30 Ways with Macaroni & Cheese, Wisconsin Cheese/Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717

2771. PANETTONE PANZANELLA with BACON and BRUSSELS SPROUTS

Apple Vinaigrette: 
2 tablespoons butter
1 Granny Smith apple, peeled, quarter, cored, cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup sweet onion, diced
1 teaspoon honey
1/2 cup apple cider (may not need all of this)

Croutons: 
9 cups 3/4" cubes Panettone
1/4 cup butter
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons grated Parmesan cheese
salt and pepper

Salad:
1 10 oz head of radicchio, halved cored, sliced
12 ounces center cut bacon, cooked crisp, crumbled
1 pound Brussels sprouts, trimmed, halved
2 tablespoons olive oil

For the vinaigrette: In a medium heavy skillet melt butter over medium heat. Add apples and diced onion and saute until brown, turning occasionally, about 6 minutes. Cover and cook until apples are completely cooked and soft. Place apples, onions and pan juices into a blender and let cool for a bit. Add honey, oil and vinegar and process until smooth. Add cider a little bit at a time until desired consistency is reached. Season with salt and pepper.

For the croutons: Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place Panettone cubes into a large bowl. In a small skillet, melt butter then add garlic, sage and thyme. Saute for a minute or two, until fragrant. Pour butter mixture over the Panettone and toss to coast. Sprinkle cheese over all and season with salt and pepper. Spread cubes onto prepared baking sheet. Bake until pale golden, about 6-8 minutes, stirring halfway through bake time. Do not over brown these. You'll want them golden and crispy on the outside, but still soft on the inside. Cool on baking sheet.

For the salad: Place radicchio in a large bowl of ice water. Chill for at least an hour. Oven roast the Brussels sprouts at the same time you're toasting your croutons. Toss Brussels sprouts with the 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes or until lightly caramelized. Remove from oven and set aside until ready to use. You'll want these at room temperature. Combine croutons, bacon and Brussels sprouts in a large bowl. Drain radicchio very well and then add to salad. Add vinaigrette to coat, tossing to blend well.


bacon recipe courtesy of: Maggie Lauer, The Other Side of Fifty, October 21, 2009

2770. ESPRESSO-MAPLE LACQUERED BACON

makes ½ pound of bacon and 1 cup of espresso-maple syrup


½ pound thick-cut, nitrate-free smoked bacon (about 6–8 slices)
3 shots espresso
½ cup pure maple syrup
6 whole cardamom pods

Stir together the espresso and the syrup. Add the cardamom pods and let steep together in the fridge overnight. Remove the cardamom pods.

Preheat oven to 350°. Lay the bacon out on a sheet pan. Bake, turning once until the bacon is mostly crisp but not too dry. Remove from the pan. Brush ½ teaspoon of the espresso-maple syrup on each slice of bacon and let cool a bit before devouring.


bacon recipe courtesy of: Toby’s Estate Coffee, 125 N. Sixth Street, Brooklyn, NY 11249 | Edible Brooklyn: The Edible Blog, October 18, 2012

2769. DRIED PLUM and BACON STRATA

serves eight


no-stick cooking spray

1 pound bacon, cut into 1-inch pieces
6 cups French bread, cut into 1 1/2-inch cubes
1 cup (about 6 ounces) quartered dried plums
1 cup shredded Swiss cheese
3 cups milk
8 large eggs
1 teaspoon Italian herb seasoning
1 teaspoon salt

Lightly coat 13 x 9-inch baking dish with cooking spray; set aside. In large nonstick skillet, add bacon; cook and stir 8 minutes over medium-high heat or until bacon is crisp. Drain. In large bowl, combine bread, dried plums, cheese and bacon. Arrange in baking dish; set aside. In medium bowl, whisk together milk, eggs, Italian herb seasoning and salt until well blended; pour over bread mixture. Cover with aluminum foil and refrigerate 4 hours or overnight. Heat oven to 350ºF. Bake, covered, 55 to 65 minutes or until top is golden brown and knife inserted into center comes out clean. Serve warm.


bacon recipe courtesy of: California Dried Plums Board, 3840 Rosin Court, Sacramento, California 95834

2768. FIERY HOT BACON-SWISS DIP with MELBA ROUNDS

makes four servings


2 cups shredded Swiss cheese
8 oz. cream cheese, softened to room temperature
1/4 cup mayonnaise
1/2 of a 3 oz. package of real bacon pieces (fully cooked, or make your own)
green onion tops, chopped (about 1/2 of a bunch)
Ritz crackers, crushed (about 2/3 of an inner packet)
2 to 3 tablespoons melted butter or margarine
Melba toast rounds

In a medium-sized mixing bowl, mix together 2 cups shredded Swiss cheese, 8 oz. softened cream cheese, 1/4 cup mayonnaise, and 1/2 package of real bacon pieces. Stir ingredients completely. Now, add 1/2 bunch chopped green onion tops, and gently fold them in. Spread the mixture evenly into an oven-proof baking dish. Make your cracker crumb topping by mixing 2/3 inner packet of Ritz cracker crumbs with 2 to 3 tablespoons melted butter or margarine, until the mixture is crumbly. Sprinkle the crumb mixture evenly over the top of the bacon-Swiss cheese mixture. Bake at 350 degrees for 15 minutes, or until the cheese is beginning to bubble, and the topping is beginning to brown. Remove from the oven, and serve with Melba toast rounds.

bacon recipe courtesy of: Betty (member), for ifood.tv

2767. CROSTINI with WILD MUSHROOM, BACON and ROSEMARY

makes 10-15 crostini


1/4 pound bacon, diced into small pieces

1 shallot or small red onion, minced
1 teaspoon fresh rosemary, chopped
1 pound wild mushrooms, cleaned and sliced or torn
1/4 cup of vermouth
salt and pepper to taste
2 tablespoons flat-leaf parsley, minced

olive oil, for brushing on crostini
1 baguette, sliced 1/2” thick

Heat a large sauté pan over high heat. Add the bacon, turn the heat down to medium and render the fat out of the bacon. After a few minutes, add the shallot and rosemary and stir. Cook for another few minutes. Add the mushrooms to the pan, raise the heat and stir until a lot of the water has evaporated out of the mushrooms, about 5 minutes. Leave the mushrooms to brown and caramelize on the bottom of the pan and then deglaze the pan with the vermouth, scraping up any browned bits. Season with salt and pepper to taste. Stir in the Italian parsley and keep warm. Heat a broiler or grill. Lightly brush olive oil onto the sliced bread and cook under the broiler or grill until lightly browned, 1-2 minutes. Top each piece of crostini with some of the mushroom mixture, garnishing with rosemary flowers if you have them.

bacon recipe courtesy of: Becky Selengut, Cornucopia Cuisine, Seattle, Washington

2766. ORECCHIETTE with ARTICHOKES and BACON

serves six


¼ teaspoon kosher salt, plus more for pasta pot
1 pound orecchiette
6 medium artichokes
2 lemons
8 ounces bacon, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
¼ teaspoon peperoncino flakes
⅓ cup chopped fresh Italian parsley
1 cup grated Pecorino Romano

Bring a large pot of salted water to boil. Once it is boiling, plop in the orecchiette and cook until al dente. Clean and prepare the artichokes as detailed on page 18. Then cut all of the artichokes into ½- inch-thick slices, and leave in the water while you start the sauce. Put the bacon, 1 tablespoon of the olive oil, and the crushed garlic in a large straight- sided skillet over medium heat. Cook the bacon until most of the fat has rendered, about 5 minutes. Drain the artichokes, pat dry, and add to the skillet along with the juice of the remaining lemon. Season with the salt and peperoncino. Cover, and let the artichokes cook gently until they begin to soften and caramelize, about 10 minutes. Uncover, and add about 1 cup pasta water, then bring to a simmer and cook, uncovered, until the artichokes are tender, about 10 minutes more. When the pasta is al dente, scoop it out of the water and add to the sauce. Drizzle with the remaining 2 tablespoons olive oil, and add the chopped parsley. Cook, tossing to coat the pasta with the sauce. Remove from heat, sprinkle with the grated Pecorino Romano, and toss. Serve.


bacon recipe courtesy of: Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Knopf, 2011 | Lidia's Italy

2765. STAR ANISE BACON SOUP

serves 3-4


1-2 tablespoons butter
12 oz. bacon, cut into 1/2" pieces
1/2 - 1 cup onions
1 teaspoon garlic powder
1 teaspoon ground ginger
1 bag cole slaw veggie mix (shredded cabbage and carrots)
1/2 teaspoon black pepper
5-6 dried star anise stars
2 cups or more other vegetables and/or mushrooms
salt or tamari to taste, if desired

To a large soup pot on high heat, add butter, bacon, onions, garlic powder, and ginger. Stir continuously until onions sizzle and turn translucent. Add cole slaw mix, black pepper, star anise stars, and continue to stir for about 2 more minutes. Add water and other vegetables, and cook an additional 10-15 minutes, or until all vegetables are tender. Pick out star anise stars, and serve hot.




bacon recipe courtesy of: Primal Kitchen: A Family Grokumentary, November 22, 2010

2764. BACON, ASPARAGUS and BUTTER LETTUCE SALAD

serves 4-6


8 oz. asparagus spears
1 bunch butter lettuce, torn in pieces
1 handful of arugula leaves
3 ripe tomatoes, cut into wedges
12 black pitted olives
1/4 cup pine nuts, toasted
8 slices bacon, fried medium crisp and crumbled (divided)
1/4 cup fresh mozzarella, cubed 1/4 inch

Dressing:
1 teaspoon lemon extract
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons balsamic vinegar
sea salt
black pepper

Steam asparagus for 4 minutes. Rinse in cold water. Cut into 1 to 2 inch pieces. Toss all the ingredients together and arrange on salad plates. Drizzle dressing over top. Top with a few reserved bacon crumbles.


bacon recipe courtesy of: Nueske's, 203 N. Genesee Street, Wittenberg, Wisconsin 54499

2763. QUINOA, BACON, and BLUE CHEESE FRITTERS with HORSERADISH-YOGURT SAUCE

makes two dozen fritters 


1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives

In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.

 

 

bacon recipe courtesy of: Quinoa Cuisine: 150 Creative Recipes for Super Nutritious, Amazingly Delicious Dishes by Jessica Harlan and Kelley Sparwasser, 2012 | Epicurious.com  | October 2012

2762. COTTAGE CHEESE and BACON QUICHE

makes one quiche


1 (9 inch deep dish) pie shell
1 (16 ounce) container large curd cottage cheese
2 eggs
5 slices bacon
1/4 cup onion, finely chopped
1 cup swiss cheese, shredded
1/2 cup Mexican style cheese, shredded
1/2 cup colby jack cheese, shredded
1/2 teaspoon pepper
salt to taste

Drain the cottage cheese in a colander. Cook the bacon until crispy and set aside. Beat eggs, then add cottage cheese. Add salt, pepper and onions to egg mixture. Layer the pie in the following order: (1) 1/2 cup shredded cheese in bottom of shell, (2) 1 piece of the bacon, crumbled, (3) 1 cup cottage cheese mixture, (4) 1/2 cup shredded Mexican cheese, (5) 1 piece of bacon, crumbled, (6) 1 cup cottage cheese mixture, (7) 1/2 cup colby jack cheese, (8) 1 piece bacon, crumbled, (9) Remainder of the cottage cheese mixture, (10) 1/2 cup Swiss cheese, (11) 1 piece of bacon crumbled. You should have one slice of bacon left over for the top once the pie is cooked. Cook pie in preheated 350 degree oven 45 to 50 minutes. Let pie cool before slicing.


bacon recipe courtesy of: Judy, The Southern Lady Cooks, September 16, 2011

2761. BRAISED BACON, PEA SHOOT and WATERCRESS SALAD

yields six servings


6 4 oz. pieces molasses and soy braised bacon, warm (recipe below)
3 ounce pea shoot, washed and spun dry
1.5 ounces of watercress
6 ounces of buttermilk herb dressing (recipe below)
3 deviled yard eggs
6 pieces slow roasted tomato

Molasses and Soy Braised Bacon
1 pound slab of bacon, cut into 4 oz. pieces
1.5 ounces of ginger root, peeled and chopped
3 garlic cloves, chopped
1 teaspoon of ground black pepper
1 jar of molasses
1 cup of soy sauce
star anise
1 teaspoon of sriracha chili sauce

Score the fat presentation side of the bacon pieces. Brown the tops in a hot skillet. Remove from the pan and pour out most of the fat. Sauté garlic and ginger in the same pan. Add the rest of the ingredients, bring to a boil and then put the bacon back into the pan. Braise the bacon In a 225-250 degrees oven for 1.5 hours. This dish is easily burned so keep the oven very low and checked often. It’s okay to turn over the bacon during the cooking process. The bacon should be tender.

Buttermilk Herb Salad Dressing (yields four servings)
1/8 an ounce of chives
1 ounce of basil
1/8 of a bunch of flat leaf parsley
1/8 of a clove of garlic
1 teaspoon of dry mustard
1/16 of a cup of white balsamic vinegar
1 teaspoon of honey
1 cup of mayonnaise
1 cup of buttermilk
1 teaspoon of salt

In a blender, combine herbs, garlic, mustard, vinegar, and honey. Puree. Mix together mayo, buttermilk, and salt. Add herb mixture, stir to fully combine.

Toss together the pea shoots, watercress and the dressing. Place the braised bacon on one end of the bowl, top with greens. With a squeeze bottle, squeeze a zig zag on the other side of the plate. Place egg and tomato on that side of the plate.


bacon recipe courtesy of: Ralph's on the Park, 900 City Park Avenue, New Orleans, LA 70119

2760. BACON and EGG SPINACH SALAD with POPPY SEED DRESSING

yields 10-12 servings 


Poppy Seed Dressing 
1/3 cup red wine vinegar 
1/2 teaspoon dried tarragon 
3/4 teaspoon ground dried mustard 
2 teaspoons salt 
3 tablespoons yellow onion, finely minced 
2/3 cup sugar 
1 tablespoon poppy seeds 
1 cup canola oil

Bacon and Egg Salad 
12-15 oz baby spinach 
4-6 slices crisp bacon, crumbled 
4 hard-boiled eggs, sliced 
1 small or 1/2 large red onion, sliced very thin 
1 cup thinly sliced button mushrooms, about 5-6 medium 
1/2 cup dried cranberries 
1 cup grated Monterey Jack cheese, (4 ounces) 
1/2 cup candied walnuts

Combine all the dressing ingredients in a jar with a tight fitting lid and shake to combine. Or add to a food processor and while processing, slowly add the oil. In this case the onion could be coarsely chopped as it will become fine during processing. Place the spinach, bacon, eggs, red onion, mushrooms, cranberries, cheese and walnuts to a large bowl. Pour dressing over all and gently toss. May save some eggs and bacon to garnish top of salad.


bacon recipe courtesy of: Helen Horton, Saucy Cuisine, September 3, 2011

2759. CHERRY COKE BRAISED BACON

2-3 lbs slab of smoked bacon with skin
3 tablespoons cherry jam
1/4 cups dried cherries
1 vanilla bean split in half lengthwise
15 whole cloves
2 liter bottle of Coke
1 Granny Smith apple, peeled and sliced
1 small head of cabbage, cored and shredded

Put the bacon in a large bowl and cover with water. Put it in the fridge overnight to reduce the amount of salt. Put the rack in the lower position and preheat your oven to 275 degrees. Place the bacon into a heavy pot that it will fit snugly into (you may want to cut it into 2-3 smaller pieces). Add the jam, vanilla, cloves, and cherries and pour enough Coke over to cover the pork. Bring it to a boil over the stove, cover and put it in the oven until the meat is fork tender (about 3 1/2 to 4 hours). Remove the bacon from the braising liquid and place it skin-side up on a rack over a baking sheet and tent with foil. Skim off the fat from the braising liquid and strain half of it into a sauce pan. Boil this until it is a nice syrupy sauce. Put the cabbage and apples into the other half and simmer until both are tender about 30-40 minutes. When you’re ready to serve, move the rack to the middle position and heat the oven to 450 degrees. Uncover the bacon and put it in the oven for about 15 minutes or until the the skin is nice and crispy. Serve immediately with reduced braising liquid drizzled on top along with some of the braised cabbage and apples.


bacon recipe courtesy of: Marc Matsumoto, No Recipes, March 23, 2008