2861. YOGURT PASTA with BACON and SNAP PEAS

serves 4-6


1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives

Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).

Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.

Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.

Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.

To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).

If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012

2860. EEL with SAGE and BACON

8 pieces of eel, 3 to 4 inches each

2 tablespoons lemon juice

2 tablespoons vegetable oil

1/2 pint (300ml) red wine

1 large onion, peeled and chopped

2 tablespoons fresh parsley

whole sage leaves

bacon rashers, enough to wrap the eel

1 egg yolk

2 tablespoons cream

 

Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley. Leave to marinade for an hour or so. Remove eel from the marinade and wrap in sage leaves and then bacon. Either place these pieces with the join side down into your crock pot or skewer with a cocktail stick or tie with string. Pour the marinade over the pieces. Cook on Low for 4 to 6 hours. Combine the cream and egg yolk and mix into the sauce. Allow it to reheat for 15 mins or so. If you prefer, you could thicken the sauce with cornflour or cornstarch.

 

 

bacon recipe courtesy of: Miau Wantz Her Fillet, May 2, 2010

2859. BEEF and BACON BUNDLES with WORCESTERSHIRE GRAVY

serves eight


8 slices smoky, black pepper bacon
8 slices beef round (about 1 3/4 pounds), pounded very thin
Kosher salt and coarse black pepper
1 onion, very finely chopped
2 cloves garlic, very finely chopped
1 bundle flat leaf or curly parsley, chopped
toothpicks
3 tablespoons butter, divided
2 tablespoons flour
1 1/2 cups beef consommé or stock
1/2 cup whole milk
2 tablespoons Worcestershire sauce
2 pounds thin-skinned potatoes, halved or quartered
1 pound green beans, trimmed and cut in half

Bake the bacon on a slotted pan at 375ºF until lightly crisped, about 10 minutes. Remove and cool to handle. Season the thin beefsteaks with salt and pepper. Arrange a slice of bacon on each and top each with a small handful of onion, a pinch of garlic and some parsley. Roll and secure each bundle with a toothpick. Melt 2 tablespoons butter in a Dutch oven over medium to medium-high heat. Brown the meat bundles evenly; remove to a plate. Add another tablespoon butter to the pan and sprinkle in the flour. Whisk for 1 minute, then whisk in the consommé or stock, milk and Worcestershire sauce. Add the meat back to the pan and reduce the heat to a low simmer. Cover and simmer for 75-90 minutes, until tender. Boil the potatoes in salted water to tender, 15 minutes. In the last 5 minutes, add the green beans to the pot to cook along with the potatoes. Remove the meat bundles to a platter. Remove the toothpicks and drizzle a little gravy over top. Toss the drained potatoes and beans with the remaining gravy and serve alongside the the beef bundles.


bacon recipe courtesy of: Rachael Ray.com, November 9, 2012

2858. BACON-WRAPPED PERSIMMONS with BLUE CHEESE and BALSAMIC-HONEY GLAZE

Persimmons:
12 slices of thinly-sliced bacon
4 ounces firm blue cheese
4 medium Fuyu persimmons cut into eight 1/2-inch wedges
Toothpicks (soaked in water to prevent burning in the oven)

Balsamic Glaze (optional):
1/3 cup aged balsamic
2 tablespoons honey

Preheat oven to 350° F. 

Cook Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 6-8 minutes). Cool and cut bacon into 2 1/2 inch pieces to wrap around fruit. 

Prepare Persimmons: Cut the cheese into 24 small wedges. Put a piece of bacon on the work surface and place a persimmon on top. Then put a wedge of blue cheese on top of persimmon. Wrap with the partially cooked bacon around the persimmon and fasten with a toothpick.

Broil Persimmons: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter.

Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over the plated persimmons.


bacon recipe courtesy of: Parties That Cook, 601 Minnesota Street, Suite 115, San Francisco, CA 94107

2857. GRILLED CHEESE SANDWICH with PEPPER JACK and BACON OIL

makes one sandwich


2 slices soft white bread

2 teaspoons bacon flavored oil
2 slices pepper jack cheese

 

Brush both sides of both slices of bread with the bacon oil. Place the cheese on top of one slice and top with the other slice of bread.

Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 1 minute on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

 

 

bacon recipe courtesy of: Mary Giuliani, "Modern Comfort," Barefoot Contessa, Food Network

2856. EGG and JALAPENO BACON CHILE RELLENO

3 whole eggs, scrambled
2 tablespoons fresh salsa
2 slices cooked bacon (jalapeno if available) diced
1 oz. cooking spray
2 oz. jack cheese, shredded
1 medium poblano pepper, roasted, peeled and seeds removed

Roast, peel and seed pepper and keep warm while preparing filling. Heat a non stick pan and spray generously with cooking spray. Add eggs, bacon and salsa and cook stirring constantly until scrambled. Sprinkle with cheese and allow to melt. Turn eggs onto plate and lay warm pepper over top, making sure split side wraps around eggs. Drizzle with sour cream and serve alongside hash browns or breakfast potatoes.


bacon recipe courtesy of David Wells, KSTU Television, Fox 13 News, 5020 Amelia Earhart Drive, Salt Lake City, Utah 84116, April 16, 2012

2855. CHICKWEED PIE with BACON

makes 6-8 servings


1 10-inch pie crust
3 cups chopped chickweed
1 cup diced slab bacon
1/2 cup finely chopped onion
3 large eggs
1 1/2 cups sour cream 
1 tablespoon all-purpose flour
1/2 teaspoon grated nutmeg

Preheat oven to 325 degrees. Line a 10-inch pie dish with crust and make a raised border around the rim to prevent filling from overflowing during baking. To prepare chickweed, remove all leaves, twigs and root ends, reserving only the greenest, leafiest parts. Rinse thoroughly in a colander and gently dry with paper towels. Bunch the chickweed together into a ball and chop it with a sharp knife until reduced to a confetti texture. Measure, then put chickweed in a large bowl. Fry diced bacon in a skillet until it begins to brown, then add onion. Cook about 3 minutes, or until onion wilts. Using a slotted spoon, transfer bacon and onions to bowl with chickweed. Discard drippings from pan. In a separate bowl, beat eggs until lemon colored, then add sour cream, flour and nutmeg. Add egg mixture to chickweed, onions and bacon. Spread filling evenly in the pie shell and pat down firmly with a spoon. Bake 45 to 50 minutes, or until pie has set in center and top looks golden.


bacon recipe courtesy of: William Woys Weaver, Mother Earth Living, February/March 2008; Pennsylvania Dutch Country Cooking by William Woys Weaver, Abbeville Press, 1993

2854. BACONY ROASTED CHICKPEAS

makes about two cups


2 15-ounce cans chickpeas (rinsed, patted very dry)
3 coarsely chopped bacon slices
2 bay leaves
Kosher salt
freshly ground black pepper
seafood seasoning (such as Old Bay)

Toss two 15-ounce cans chickpeas (rinsed, patted very dry) with 3 coarsely chopped bacon slices and 2 bay leaves on a rimmed baking sheet; season with kosher salt and freshly ground black pepper. Roast at 375°F, stirring occasionally, until chickpeas are crunchy, 60-70 minutes. Toss with a spoonful of seafood seasoning (such as Old Bay). 

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, March 2013

2853. GRILLED YOUNG OCTOPUS with BACON GARNISH and FRISEE and MUSTARD VINAIGRETTE

serves 6-8 


Octopus

1 young octopus, about 3 lbs in size, cleaned and trimmed, beak and viscera discarded
Mirepoix of leek, carrot, celery, parsley, onion
1 tablespoon sea salt
1 teaspoon black peppercorns
1 cup chopped tomato
2 cups white wine
3 cups boiling water

Vinaigrette
6 tablespoons Dijon mustard
4 tablespoons cider vinegar
1/4 cup hazelnut oil
1/4 cup peanut oil
1/2 cup cream
4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
3 tablespoons chopped chives

Bacon
1/2 lb. slab cherry wood smoked bacon
1/4 cup brown sugar

Rinse octopus and place in large pot with all the remaining ingredients except the water. Bring to a boil, add water, lower heat to maintain a simmer and cover, cooking for about 100-120 minutes until tender.

Let octopus cool in liquid, storing in fridge until ready to use. Cut off individual legs, slice head in eights. Let come to room temperature, brush with olive oil, season well, and slowly grill to lightly char the octopus and heat through.

Place on plate, nestling a portion of dressed salad in the "curled arm" of the octopus. Drizzle some extra sauce on the plate.

To make the vinaigrette, first whisk together the mustard and vinegar. Add the oils, blending well, and then blend in the cream. Adjust for seasoning and reserve.

Toss the greens in a bowl with enough sauce to cover well. Divide onto 4 plates. Garnish with ground pepper and the chives. Serve.

Cut the bacon into pinky tip-sized lardons, small rectangles. Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, tip off the fat, put pan back on heat, add sugar and toss until caramelized. Spill out onto no-stick tray and garnish salad while still warm.


bacon recipe courtesy of: Andrew Zimmern; The Dr. Oz Show, December 5, 2011

2852. BROCCOLI BACON STIR FRY with MAPLE and TAMARI

1 teaspoon veggie oil
6 oz. bacon, cut into 1/4-inch pieces
1 3/4 teaspoons cane sugar
1 1/4 teaspoon tamari
3 cloves garlic, thinly sliced OR 1 tablespoon minced from jar
12 oz. broccoli, florets and stalks cut into 1/4-inch pieces
12 oz. cauliflower, florets and stalks cut into 1/4-inch pieces
2 tablespoons pure maple syrup

Place a wok or large skillet over medium high heat. Add the vegetable oil and sliced bacon to the pan and stir-fry until golden and crisp, about 2 minutes.

Sprinkle the sugar over the bacon and toss. Immediately and carefully add 1/4 teaspoon tamari and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon.

Add the garlic and a pinch of salt to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Then, add the cauliflower and broccoli pieces and cook until tender and crisp on the edges, perhaps 2 to 3 minutes.

Sprinkle 1 tablespoon of sugar over the vegetables and toss to coat. Add 1 more tablespoon tamari and the candied bacon to the pot and stir thoroughly.

When the pan starts to look dry, reduce the heat to a simmer and finish off by stirring in the 2 tablespoons pure maple syrup. Cook for approximately 1 minute and serve.


bacon recipe courtesy of: Allaina, 3 Munching Monkeys, May 7, 2011

2851. CRAB and BACON FLAUTAS

serves six


1 cup crab meat, well drained
1/2 cup red bell pepper, finely chopped
1/4 cup sliced green onion
3 slices bacon, cooked and crumbled

1/4 cup cream cheese, softened

1 teaspoon cayenne pepper hot sauce

1/4 teaspoon cayenne pepper sauce

1 6" white corn tortilla, well crumbled

1 tablespoon mayonnaise

1 tablespoons capers, drained

1/4 teaspoon lemon zest

6 8" flour tortillas

1/2 batch salsa

 

Combine all ingredients except the tortillas in a large bowl. Place ¼ cup crab mixture down the middle of each tortilla. Fold in the sides, then roll up tightly. Secure with a toothpick. Place flautas in a deep fat fryer heated to 350ºF. Fry until golden and drain on a paper towel lined surface. Serve with salsa.

 

 

bacon recipe courtesy of: Mission Food Service, 1159 Cottonwood Lane #200, Irving, Texas 75038

2850. BACON-WRAPPED PORK LOIN with CHERRIES

serves six 


1 2-pound piece boneless pork loin 
1/2 teaspoon ground allspice
black pepper
1/2 cup dried cherries, chopped 
1/2 cup fresh flat-leaf parsley, chopped 
1 tablespoon whole-grain mustard 
6 slices bacon 
1 tablespoon currant jelly 
1 teaspoon red wine vinegar

Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.


bacon recipe courtesy of: Kate Merker, Real Simple, March 2009

2849. TRIPE sauteed with BACON and SHALLOTS

2 lb. beef tripe
4 thick slices of bacon, cut into lardons
3 shallots, thinly sliced
3 cloves of garlic, minced
1 tablespoon dried parsley
2 tablespoons olive oil
salt and pepper to taste

Rinse the tripe in cold water. Place in a large stockpot and cover with water and a little sat. Bring to a boil, then turn the heat down to a simmer for 2-3 hours. Once cooked, remove the tripe from the water, strain, and let cool. Cut into 1-2 inch pieces. Over medium-high heat in a pot or large frying pan, heat the olive oil and brown the bacon. Add the shallots and garlic. When the shallots are nicely browned, add the parsley and turn the heat down to medium.  When the parsley is fragrant, add the tripe along with the salt and pepper. Sautee until coated with the bacon grease, then cover and let simmer for 10-15 minutes or until ready to serve.


bacon recipe courtesy of: TGIPaleo,  December 12, 2012

2848. BAKED TORTELLINI with BACON

serves six


4 slices bacon, sliced crosswise into 1/2-inch pieces
1 small white onion, diced medium
1 garlic clove, minced
coarse salt and ground pepper
1 tablespoon all-purpose flour
2 cups whole milk
2 packages (8.8 ounces each) cheese tortellini
1/2 cup grated Parmesan (1 ounce)

Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.

Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.


bacon recipe courtesy of: Martha Stewart/Sarah Carey, Everyday Food, December 2010

2847. ROASTED LAMB CHOP, ENGLISH PEA PUREE, SMOKED BACON and PARMESAN

yields four servings


Lamb Chops:
2 Colorado lamb racks
5 cloves garlic, chopped
4 shallots, chopped
4 sprigs parsley, chopped
¼ cup vegetable oil
salt and pepper, to taste

English Pea Puree:
2 lb. English peas
½ cup chicken stock
2 tablespoons fresh mint, chopped
1 gallon water 
salt, to taste

Smoked Bacon:
1 lb. slab smoked bacon
1 cup English peas

Parmesan Foam:
1 lb. parmigiano-reggiano, grated
1 cup milk
¼ lb butter

For the Lamb Chops: Using a sharp knife, remove fat cap from lamb racks. Scrape the bone down to the end of the eye. Make sure bone has no meat and perfectly clean. Combine with remaining ingredients and let marinate overnight. Remove meat from marinade and wrap bones with wet paper towel then foil so they don’t burn. Season lamb with salt and pepper. Sear in a hot pan and finish in 350-degree F oven until desired doneness. Let rest in oil before slicing.

For the English Pea Puree: Shuck peas from their husks. Bring salted water to boil and blanch peas for three minutes, or until cooked through but still toothsome. Shock in ice bath to chill quickly and keep bright green color. Put in vita prep with mint and slowly incorporate chicken stock until puree consistency. Pass through metal tami using a rubber spatula. Season with salt and white pepper.

For the Smoked Bacon: Remove skin off bacon and cut into small dice. Sauté until cooked through. Keep warm and toss with English peas.

For the Parmesan Foam: Melt parmesan in milk. Using an immersion blender, add butter and froth the top.

To Serve: Spread pea puree and parmesan sauce on plate. Top with bacon and peas. Slice lamb and arrange on top. Garnish with parmesan foam.


bacon recipe courtesy of: Alex Reznik, Top Chef, Season 7, Episode 9, Elimination Challenge, Bravo TV

2846. BACON and EGG PITA POCKETS

makes four servings


6 eggs
1/3 cup alfredo sauce
1/4 cup chopped bacon
1/8 teaspoon onion powder
1 tablespoon chopped fresh parsley
dash of pepper
2 pita (pocket) breads, each 6-inches in diameter 

Put the eggs in the saucepan and add enough water to cover the eggs so the tops of the eggs are 1 inch below the top of the water. Put the saucepan on top of the stove and turn the heat to medium-high. When the water boils, take the saucepan off the heat and put the cover on top. Let the covered saucepan stand for 18 minutes. Then take off the cover and put the saucepan in the sink. Run cold water over the eggs until they don't feel warm anymore. 

Take the eggs out of the cold water and lightly tap the egg on a tabletop or other hard surface to crack the shell all over. Then roll the egg between your hands to loosen the shell. Starting at the large end of the egg, peel off the shell. Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.

 

Measure out the alfredo sauce and the bacon pieces. Put them in the bowl. Measure out the onion powder. Add it in the bowl, too.

 

Rinse about 2 handfuls of parsley with cold water. Pat it dry with a paper towel. Use the kitchen scissors to snip the leafy part of the parsley into little pieces. Measure out 1 tablespoon. Toss the parsley into the bowl. Sprinkle a little pepper into the bowl, too. Mix it all up with the wooden spoon. 

 

Use the sharp knife to cut each pita bread in half on the cutting board. You should now have 4 halves. Open the halves to make pockets. Spoon the egg mixture into each of the pockets.

 

Wrap each pocket sandwich loosely in plastic wrap or waxed paper. Microwave each sandwich on High 20 to 30 seconds, until warm. Be careful when you take the plastic wrap off the sandwiches because hot steam may come out.

 

 

bacon recipe courtesy of: Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

2845. KOHLRABI, APPLE and BACON SLAW

serves six


3 small kohlrabi bulbs
1 medium Granny Smith apple, peeled and cored
15 sugar snap peas, peas reserved and pods cut into strips
6 slices bacon
1/2 cup mayonnaise, preferably homemade
Salt and freshly ground pepper, to taste

Fry bacon in a pan until very crisp. Drain on paper towels and set aside. Peel the outer layer of the kohlrabi bulbs; run through the shredding blade of a food processor or shred using the largest holes of a box grater. Repeat with the apple; add to the peas and pods in a large mixing bowl.  Crumble the bacon on top and add the mayonnaise. Toss until thoroughly coated; taste and season with salt and pepper. Cover and refrigerate for 30 minutes before serving to allow flavors meld.


bacon recipe courtesy of: Jan, Jan's Sushi Bar, June 21, 2011

2844. GRILLED CHEESE with SHARP CHEDDAR, TALEGGIO CHEESE and BACON MARMALADE

serves four


8 slices artisan sandwich bread
4 slices aged yellow cheddar cheese
2 ¼-inch slices taleggio cheese, cut into small cubes
4 tablespoons bacon marmalade (recipe follows)
4 tablespoons unsalted butter, softened to room temperature

For the bacon marmalade:
1½ pounds applewood smoked bacon, diced
2 Spanish onions, diced
½ cup apple cider vinegar
½ cup packed brown sugar
¼ cup maple syrup
¾ cup coffee

Make the marmalade: In a heavy bottomed pot, render the bacon until slightly browned. Remove the cooked bacon bits from the pot and pour off all but 2 tablespoons of the fat. Sauté the onions in the bacon fat until translucent. Add the vinegar, sugar, syrup and coffee to the pot. Once the sugar liquefies, add the bacon back to the pot and cook slowly until concentrated. Cool and store, refrigerated, for up to three weeks.

Lay out four slices of the bread and top each with one slice cheddar, one tablespoon of the bacon marmalade and divide the cubed taleggio between each of the four sandwiches. Top each with the top piece of bread and spread the soft butter on the top and bottom of each sandwich.

Cook on a flattop or wide sauté pan over medium high heat until the bread is toasted and the cheeses are melted. Serve immediately.


bacon recipe courtesy of: Chef Michael Paley, Proof on Main, 702 West Main Street, Louisville, Kentucky, 40202; Oprah, March 16, 2012

2843. ALBACORE TUNA with JALAPENO BACON CREAM SAUCE

makes four servings


4-6 6 oz. fillets of albacore tuna
2 oz. butter, unsalted
¼ cup onion, ¼" diced
2 tablespoons garlic, finely diced
2 cups heavy cream
½ cup jalapenos, ¼" diced and seeded
2 teaspoons sea salt
1 teaspoon cracked black pepper
6 each slices bacon, ¼" diced, sautéed
4-6 each grilled jalapenos
2 tablespoons butter, unsalted, melted

Heat butter in a 3 Quart sauce pan. Add onions and garlic and sauté until tender. Add heavy cream and reduce by ½. When sauce is reduced, add jalapenos, salt and pepper, mix thoroughly. Place whole jalapenos on the grill at the time you put the fish fillets on. Grill jalapenos just until the skin starts to lightly char, then flip and do the same to the other side. Once both sides have been roasted, pull jalapenos off the grill until time of service. Lightly sprinkle salt & pepper over fish fillets. Drizzle melted butter over fillets & spread to cover top side of fillets (to prevent sticking when cooking). Place fillets on the grill. Grill to desired temperature or until internal temperature of 135°-140° is reached, place on serving plate. Place sauce on top of fish and garnish with crispy bacon and grilled jalapeno. 


bacon recipe courtesy of: Bonefish Grill, 2202 North West Shore Boulevard, Tampa, FL 33607

2842. GRILLED CHEDDAR and BACON with MANGO CHUTNEY

makes four sandwiches

8 (1/4-inch-thick) slices whole-grain bread

1 1/2 tablespoons unsalted butter, softened

4 teaspoons mango chutney

6 oz. thinly sliced Cheddar (preferably Colby or Longhorn)

8 cooked bacon slices, halved crosswise

Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up. Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

bacon recipe courtesy of: Romulo Yanes, Gourmet, February 2005

2841. BACON SCALLION HUMMUS

yields two cups


4 slices bacon

1 (15-oz.) can chickpeas, drained and rinsed
1/3 cup tahini
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
1/4 cup water
2 tablespoons chopped scallions (green and white parts), plus additional for garnish
1/4 teaspoon black pepper
1 teaspoon salt

Cook the bacon in a large skillet over medium heat. Transfer the bacon to paper towels to drain and reserve bacon drippings in a small bowl. In the bowl of a food processor, pulse together chickpeas, tahini, 1 tablespoon reserved bacon fat, lemon juice and chopped garlic, scraping down the sides and pulsing just until smooth. Add the water, 3 slices of chopped bacon and 2 tablespoons chopped scallions. Pulse it a few more times until combined, and then season with salt and pepper. Transfer the hummus to a serving dish and garnish with remaining chopped bacon and additional chopped scallions.


bacon recipe courtesy of: Kelly Senyei, Just a Taste, March 14, 2012

2840. BACON and EGG OATMEAL

makes three servings


3 slices bacon, cooked and crumbled
3 large eggs
2 egg whites
1/2 cup uncooked oatmeal (not instant)
1 cup water
dash salt (optional)
salt and pepper, to taste
3 tablespoons salsa

Place oatmeal and water and optional dash of salt into a pan. Heat to boiling and stir until cooked; follow the directions on the box for cooking time. Once the oatmeal is cooked, keep warm over low heat. Break the eggs and egg whites into a bowl and beat with a fork or whisk. Spray a non-stick frying pan with non-stick spray. Heat over medium heat until medium-hot. Add eggs and stir regularly until scrambled. Once eggs are cooked, add crumbled bacon and oatmeal to pan with eggs. Stir until combined; do not over-stir; oatmeal should be in small lumps. Salt and pepper the egg/oatmeal to taste. Place onto the 3 plates, top each one with salsa to taste.


bacon recipe courtesy of: MrBreakfast.com, March 12, 2009

2839. POTATO PIEROGI with CABBAGE and BACON

serves two


4 bacon slices
1 large onion, thinly sliced
1/2 head cabbage, thinly sliced
2 tablespoons balsamic vinegar (optional)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter

12- to 16-ounce package potato pierogi, thawed if frozen 1/2 cup water

Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley. 

While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes. (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley.

Serve potato pierogi over cabbage mixture.

bacon recipe courtesy of: Gourmet, January 2000

2838. BOURBON BACON CHOCOLATE COOKIES

makes 3 dozen cookies


3 tablespoons bourbon
3/4 pound bacon, 1/4-inch dice
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces

In a large sauté pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a ½ cup of bacon fat and chill the bacon fat until it congeals and is set.

Preheat the oven to 375°F. Combine the flour, baking powder, baking soda and salt in small bowl. Beat the butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and bourbon in large mixer bowl until it is well combined.

Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in the cooked bacon pieces and chopped chocolate bits. Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.

Bake in the oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Keep in a dry, airtight container for up to 5 days.


bacon recipe courtesy of: Lee Anne Wong, Chef and Maker’s Mark® Cookbook Editor; Maker’s Mark®, Loretto, Kentucky

2837. BEEF and BACON LO MEIN

yields four servings


1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.


bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45

2836. CIDER-BRINED PORK CHOPS with MAPLE-BACON CHUTNEY

makes four servings 


4 bone-in pork chops, about 12 ounces each

For the cider brine:
3 quarts cold water
1 quart apple cider 
1/2 cup cider vinegar

1 1/4 cups kosher salt

3/4 cup sugar

For the maple black pepper bacon chutney:

1 slab bacon (about a pound), cut into medium dice

1 small onion, diced

3 cloves garlic, minced

1 cup maple syrup

2 tablespoons black pepper, coarsely ground

1 tablespoon mustard powder

2 cups apple juice

1 bay leaf

salt, to taste

Combine all ingredients for the brine. Add the pork chops to the brine and let sit for 12-18 hours. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste. Drain pork from the brine and pat dry before grilling. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side. Cook to desired doneness and top with the warm bacon chutney.

bacon recipe courtesy of: Rick Gresh, David Burke's Primehouse, 616 N Rush Street, Chicago, Illinois 60611; Food Republic, October 16, 2012

2835. HASH BROWN CRUSTED QUICHE with BACON

3 cups shredded hash browns, thawed and drained
3 tablespoons butter, melted
3 large eggs, beaten
1/2 cup half and half
1/2 cup milk
1/2 cup of bacon, cooked and crumbled
1/4 to 1/2 cup diced green onion
1 cup cheddar cheese

Preheat oven to 450 degrees F. Gently press the drained hash browns between paper towels to dry them as best as possible. In a bowl, mix together the hash browns and melted butter. Put mixture into a 9-inch pie pan and press it into the bottom and up the sides of the pan to form an even crust. Bake for 20 to 25 minutes until golden brown and the edges are starting to get crispy. While the crust is baking, combine the remaining ingredients in a large bowl. When the hash brown crust is finished, pour the egg mixture over it and return to the oven. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.


bacon recipe courtesy of: Life Tastes Like Food, June 5, 2011

2834. BEER and BACON PECAN BARS

For The Crust
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter
2 cups flour
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons water

For the Filling
1 cup stout
1 stick butter
2 cups chopped pecan
2 cups brown sugar
1/2 cup light corn syrup
1/4 cup heavy cream
2 eggs
5 strips of bacon, cooked and chopped

Preheat oven to 350.

In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.

Line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.

Bake at 350 for 12 minutes of until a light golden brown.

In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.

Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.


bacon recipe courtesy of: Jackie Dodd, The Beeroness, September 6, 2012

2833. BACON and TOMATO COBBLER

12 rashers of streaky bacon
1 large chopped onion
1 tablespoon olive oil
350 grams jar of crushed tomatoes
4 sliced celery sticks
1/4pint chicken stock
400 gram can butter beans
seasoning to taste

Cobbler topping:
3 oz. butter
8 oz. self-raising flour
2 teaspoon fresh chopped herbs
6 fl oz. milk

Preheat the oven to 400 F. Firstly cut three bacon rashers into little pieces and set aside for later. Cut the rest of the bacon up into pieces and fry in a little oil with the onions for 5-6 minutes and the celery for 3-4 minutes. Add the tomatoes and stock. Bring to the boil, cover and simmer for 20 minutes. Stir in the beans and season to taste.

To make the cobbler topping, rub the flour with the butter and add the herbs, pinch of salt and the milk. This will form a light dough which you can then roll out on a floured surface and cut into 1/2-inch rounds. Put the tomato sauce into an ovenproof dish and then place the cobbler herby scones over the top of the mixture. Scatter cooked little pieces of bacon rashers over the top and bake for 25-30 minutes until the cobbler has risen and is golden.


bacon recipe courtesy of: Recipe Chamber

2832. PUMPERNICKEL PIZZA with BRUSSEL SPROUTS and BACON

serves 4


1/2 recipe pumpernickel pizza dough (recipe below)
6 to 8 ounces thick-cut bacon, cut into 1-inch pieces
2 cups trimmed and thinly sliced Brussels sprouts, about 1/2 pound
8 ounces fresh mozzarella, thinly sliced

Pumpernickel Pizza Dough
makes 8 individual pizzas
1/2 cup warm water and 1 1/4 cup tap water
1 envelope (2 1/4 teaspoons) active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons cocoa powder
2 teaspoons instant coffee
2 tablespoons molasses
4 cups bread flour
1 tablespoon caraway seeds
2 teaspoons salt
Cornmeal for baking sheets

Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture; whisk in cocoa powder, coffee, and molasses. Meanwhile, pulse flour, caraway seeds and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour mixture; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray-coated bowl and cover with plastic wrap. Let rise to double in size, 2 to 3 hours.

Pizza: Prepare and stretch dough as directed above. Adjust oven rack to lowest position and heat oven to 500 degrees. Meanwhile, fry bacon in a large skillet over medium-high heat until partially rendered, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon renderings and return skillet to burner. Add Brussels sprouts to empty skillet; stir-fry until just wilted, about a minute. Turn off heat. Top each stretched pizza dough with a portion cheese, then Brussels sprouts, and finally bacon. Bake until crust is crisp and has darkened in color, about 12 minutes. Remove from oven; grate with Parmesan and serve.


bacon recipe courtesy of: Maggy Keet, Three Many Cooks, March 14, 2012

2831. SARDINE, HAM, and BACON SANDWICH

12 sardines1 cup (16 tablespoons) cooked ham, chopped
2 tablespoons chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon ketchup
1 teaspoon lemon juice
12 slices of bread
2 tablespoons lettuce, shredded
1 tablespoon mayonnaise
12 slices of bacon, broiled

Remove skin and bones from sardines; chop with ham and pickles. Add mustard, ketchup, and lemon juice; mix well. Spread on 6 slices buttered bread. Sprinkle with lettuce; dot with mayonnaise. Arrange 2 slices bacon on each sandwich; top with another slice buttered bread.


bacon recipe courtesy of: ifood.tv

2830. GUACAMOLE with BACON, GRILLED RAMPS (or GREEN ONIONS) and ROASTED TOMATILLOS

makes about three cups


4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half crosswise
4 ramps (wild spring leeks) or large green onions OR a 1-inch-diameter bunch of garlic chives
a little olive or vegetable oil
1 large fresh serrano or small fresh jalapeño, stemmed
4 thick slices (about 4 ounces) bacon
3 ripe medium-large avocados
2 tablespoons fresh lime juice
about 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish
salt

Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned—the ramps will take 4 to 5 minutes, the chile about 10.

Cook the tomatillos about 3 to 4 minutes, until soft and browned on one side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet.

While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.

Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro and half of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you're ready to serve.

When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.

bacon recipe courtesy of: Rick Bayless, Epicurious.com, January 2013

2829. TURKEY CLUB ENCHILADA CASSEROLE

yields six servings 


For the Skillet Gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken or turkey stock

1 2- to 2 1/2-pound cooked roast turkey breast
2 tablespoons extra-virgin olive oil
1/4 to 1/3 pound center-cut smoky bacon or applewood bacon
2 medium or 1 large onion, finely chopped
4 cloves garlic, finely chopped
2 jalapeño or Fresno peppers (seeded for a milder filling), chopped
1 tablespoon ground cumin, scant palmful
black pepper
1/4 cup cilantro or parsley, finely chopped
juice of 1 lime
2 tomatoes, seeded and chopped
salt
16 corn tortillas or 12 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups Monterey Jack cheese or a combo of Monterey and Pepper Jack
1 4-ounce tin diced green chilies, well drained

Garnishes: chopped or shredded iceberg lettuce or Romaine hearts; diced avocado dressed with lime juice; seeded, diced tomatoes; chopped red onion or scallions; crème fraiche, Mexican crema or sour cream, for dolloping.

For the gravy, heat a medium saucepan over medium-high heat. Add butter and melt. Add flour and cook for about a minute or so. Whisk in stock and allow it to thicken until reduced to one cup.

Coarsely chop the turkey meat and pulse process in a food processor into fine chop.

Heat a large, deep skillet over medium to medium-high heat with olive oil, a couple turns of the pan. Add bacon and render until crispy. Add onions, garlic and peppers, and season with cumin and black pepper. Sauté until tender, about 10 minutes. Add turkey and cilantro or parsley, lime juice, tomatoes and gravy. Warm through and season with salt to taste. Remove from heat.

Char tortilla and blister in hot dry skillet or over open flame on gas burner, 30-40 seconds per side.

In a saucepot over medium heat, melt butter then whisk in flour. Cook 1 minute; whisk in milk. Season with salt and pepper, and thicken to coat a spoon. Stir in 2/3 of the cheese and melt then stir in green chilies.

Fill tortillas with turkey and bacon mixture and arrange in large baking dish, pour cheese sauce evenly over the enchiladas then top with remaining cheese and cool, store.

To bake enchiladas, bring to room temperature and preheat oven to 400°F. Bake the enchiladas until brown and bubbly, 40 minutes. If from fridge, 20-25 minutes if still warm from initial preparation.

Top enchiladas with any or all toppings and serve.


bacon recipe courtesy of: Rachael Ray Show, September 28, 2012 and November 23, 2012; 328 8th Avenue, Suite 149, New York, New York 10001

2828. SAUTEED SHAD ROE with BACON-BUTTER SAUCE and FRISEE

serves four 


4 slices bacon (preferably double-smoked), cut crosswise into 1/8-inch-thick slices
1/2 cup chicken stock
4 tablespoons cold unsalted butter, cut into small pieces
fine sea salt and freshly ground white pepper
1 pair shad roe (preferably jumbo)
wondra flour, for dusting
2 tablespoons grapeseed oil
1 tablespoon balsamic vinegar
1/4 teaspoon chopped garlic
2 tablespoons extra-virgin olive oil
1 head frisee

Make the sauce: Place bacon in a medium skillet, and cook over high heat until bacon is golden and just crisp. Remove 2 tablespoons bacon, and drain on a paper towel-lined plate; set aside. Continue cooking the remaining bacon until very crisp but not blackened. Transfer to a fine sieve; discard bacon fat. Transfer crisp bacon to the jar of a blender.

Meanwhile, in a small saucepan, bring chicken stock to a boil over high heat. Add butter, piece by piece, whisking constantly until incorporated. Add the chicken-stock mixture to the blender, and blend on high speed until bacon is pureed. Season with salt and pepper. Set aside in a warm place until ready to serve.

Cook the shad roe: Preheat the oven to 400 degrees. Using a sharp knife, trim shad roe, and divide into 2 pieces, being careful not to tear the membrane. Pour flour into a shallow bowl, and season with salt and pepper; dust pieces lightly with the flour.

In a medium nonstick ovenproof saute pan, heat grapeseed oil over medium heat. Add shad roe, and cook until golden, 2 to 3 minutes. Turn, and transfer the saute pan to the oven until roe is cooked through, 3 to 4 minutes. Remove from saute pan, and set aside while preparing salad.

Make the salad: In a large bowl, combine vinegar, garlic, 1/4 teaspoon salt, and a pinch of pepper. Whisk to combine. Slowly add olive oil, whisking constantly, until combined. Add frisee and the reserved bacon; toss to combine.

To serve: Slice the shad roe crosswise on the bias into 1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce over, and serve immediately with the frisee salad on the side.


bacon recipe courtesy of: Chef Eric Ripert, Le Bernardin, 155 W 51st Street, New York, New York 10019; Martha Stewart Living Television

2827. CREAMY PAPPARDELLE with LEEKS and BACON

makes six servings


2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2" pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

bacon recipe courtesy of: Sara Jenkins, Bon Appétit, February 2013

2826. SPRING ONIONS, FAVA BEANS and BACON

makes four servings 


1 lb broad beans, fresh and peeled 
2 oz smoked bacon 
6 spring onions 
2 cloves of garlic 
1 egg 
1 lemon 
parsley
extra-virgin olive oil
salt and pepper

Sauté the unpeeled garlic cloves in a pan with a little extra virgin olive oil. Add the bacon and let brown. Then add the fava beans, spring onions, peeled and sliced, a little grated lemon peel, salt and pepper. Cover and stew for about 25 minutes. Then remove the garlic, break an egg into the pan and remove from the heat. Mix well and finish with a bunch of minced parsley.


bacon recipe courtesy of: Academia Barilla, USA, 1200 Lakeside Drive, Bannockburn, IL 60015; Largo Piero Calamandrei, 3/A, (c/o Barilla Center), 43121 Parma, Italy

2825. BACON, ITALIAN SAUSAGE, and BEAN SOUP

makes 4 to 6 servings


4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish

Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.


bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine

2824. BACON-WRAPPED TATER TOTS

yields 24 appetizers


24 tater tots, partially defrosted (about 15 minutes at room temperature)

12 strips of center-cut bacon, cut in half
24 small chunks of sharp cheddar cheese (1/2-inch x 1/4-inch)
Tabasco sauce
toothpicks

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or spray with nonstick spray. Lay a piece of bacon on a flat surface. Place a tater tot on top. Using a sharp knife, gently cut a slit down the center of the tater tot. Wiggle a piece of cheese into the slit. Sprinkle Tabasco sauce on top. Wrap bacon tightly around the stuffed tater tot and secure with a toothpick. Bake 15 minutes, or until they appear to be cooked through and the bacon is crispy. Serve immediately.


bacon recipe courtesy of: Lori Lange, Recipe Girl, February 3, 2011

2823. HUEVOS RANCHEROS con BACON

serves four 


8 ounces thick-cut bacon  
1/2 white onion, chopped 
1/2 green bell pepper, cut into 1/2-in. dice 
1 jalapeño chile, halved and thinly sliced 
1 medium tomato, chopped
1 can (8 oz.) tomato sauce
8 large eggs
Warm tortillas and refried beans

Heat a large frying pan over medium-high heat. Add bacon and cook, turning often, until almost crisp, about 10 minutes. Transfer bacon to paper towels.

Drain most of fat from pan and reserve. Add onion, pepper, and chile to pan and cook until starting to soften, about 2 minutes. Stir in tomato, tomato sauce, and 1/2 cup water. Bring to a simmer.

Meanwhile, working in batches, heat a little reserved fat and fry the eggs in a large nonstick frying pan (discard the rest of fat). Set tortillas on each plate and top with 2 eggs. Spoon sauce over eggs and crumble bacon on top. Serve huevos rancheros with refried beans.


bacon recipe courtesy of: Gilbert Flores, Visalia, California; Sunset Magazine, February 2013

2822. SMOKY MINESTRONE with BACON, TORTELLINI, and PARSLEY or BASIL PESTO

serves 6-8


3 tablespoons olive oil 
2 slices preservative-free, all-natural bacon, chopped into small pieces 
1 large onion, peeled and chopped 
2 large cloves of garlic, minced 
1 leek, trimmed and sliced thinly 
3 carrots, peeled and chopped 
2 ribs of celery, chopped 
1 zucchini, chopped 
1 potato, peeled and chopped 
4 cups vegetable or chicken stock, preferably homemade 
1 15 oz. can of cooked chickpeas, preferably organic 
1 28 oz. can of peeled San Marzano tomatoes, with juice 
salt 
1 cup kale, chopped fine 
1 9-ounce package of high quality, all-natural cheese tortellini 
aged balsamic vinegar, for drizzling, optional 
grated parmesan cheese for garnish, optional
parsley or basil pesto (recipe below)

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto 
1 cup loosely packed basil or parsley 
2 tablespoons pine nuts, toasted 
2 cloves garlic, peeled 
2 tablespoons grated Parmesan cheese 
1 tablespoon olive oil

Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.


bacon recipe courtesy of: WinnieAb (member), Food52.com

2821. CREAMY BACON and OLIVE TAPENADE SPAGHETTI

yields four servings 


6 ounces pitted black olives, drained
1 clove garlic, chopped
1 teaspoon anchovy paste
1 teaspoon capers
1/2 teaspoon lemon zest
2 tablespoons chopped walnuts
2 tablespoons chopped fresh basil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra virgin olive oil
8 ounces spaghetti
5 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped sweet onion
1 clove garlic, minced
8 ounces cream cheese, softened, cut into cubes
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
freshly grated parmesan cheese and additional chopped fresh basil for garnish, optional 

In the bowl of a food processor, place the olives, chopped garlic, anchovy paste, capers, lemon zest, walnuts, chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until finely chopped. With the processor running, stream in the olive oil and process until fully combined; set aside. 

Bring 3-4 quarts of water to a rolling boil over high heat. Break spaghetti in half lengthwise, add to boiling water and salt according to taste. Cook spaghetti according to package directions to al dente. Drain, reserving about 1 cup of pasta water; set both spaghetti and pasta water aside. 

Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until crisp, approximately 4-5 minutes; remove bacon from skillet and set aside. Remove and discard all but 1 tablespoon of the bacon drippings from the skillet. Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until softened, approximately 3-4 minutes. Add in the minced garlic, cook 1 additional minute. To the onions, add in the reserved olive tapenade mixture, cream cheese and about 1/4 cup of the pasta water and cook until cream cheese melts, approximately 1-2 minutes. Add in the reserved spaghetti, reserved bacon, minced basil, lemon juice, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper; mix until fully combined, adding in enough of the remaining pasta water to loosen up the cream cheese mixture and create a sauce. 

To serve, place spaghetti onto a serving platter or dinner plate and garnish with parmesan cheese and additional fresh basil.


bacon recipe courtesy of: Sirbarney (member), Relish.com

2820. TURKEY, BACON and MUENSTER SANDWICHES

makes four sandwiches


4 bacon slices
1 loaf sourdough or roasted garlic bread
1/4 cup balsamic vinaigrette
1/2 lb. thinly sliced, smoked deli turkey
1 (12-oz.) jar roasted red bell peppers, drained and sliced
1-oz. slices Muenster or Havarti cheese

Cook bacon. Cut top off bread loaf and reserve; hollow out loaf, leaving 1-inch-thick shell. Drizzle 2 tablespoons of the vinaigrette evenly in bottom of bread shell. Layer with half the turkey, peppers and cheese. Repeat layers and top with bacon. Drizzle evenly with remaining vinaigrette and cover with reserved bread top. Press down firmly and wrap in plastic wrap. Chill at least 1 hour or up to 8 hours before serving. Slice to make 4 sandwiches 


bacon recipe courtesy of: Mama Dean's Southern Cooking at Meador Homestead by Dean Meador Smith. Indigo River Publishing, 2012; Today in Mississippi, The Electric Power Associations of Mississippi

2819. TUNA BACON CAKES

makes about 7 to 8 patties


1 cup cooked sweet potato, mashed
2 to 3 green onions, finely diced
10 ounces canned wild albacore tuna, drained
2 to 3 slices cooked bacon, diced
2 tablespoons cilantro, finely chopped
1 small garlic clove, minced
Zest from 1/2 lemon (about 1/2 teaspoon)
2 pastured eggs
2 tablespoons coconut flour
sea salt and fresh ground pepper to taste
coconut oil, avocado oil, or bacon grease

In a large bowl mix together all ingredients through coconut flour. Season with salt and pepper. In a large non-stick skillet over medium-high heat add fat of choice (coconut oil, avocado oil, or bacon grease), just enough to coat pan. Form mixture into patties, should make about 7 or 8 patties. Place about 3 to 4 patties into skillet, leave enough room around patties so they cook evenly. Cook patties on each side until golden and cooked through, about 3 to 4 minutes on each side. Serve immediately over a salad or as you wish. Highly recommend with diced avocado.


bacon recipe courtesy of: Heather Connell, Multiply Delicious, August 14, 2012

2818. POT ROAST studded with ALMONDS and BACON

serves six


3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat

1½ tablespoons slivered almonds

8 ounces (225 g) bacon or ham, cut into small pieces

3 large ancho chiles, seeds and veins removed

1½ tablespoons mild vinegar

¾ cup (185 ml) water

3 whole cloves, crushed

½-inch (1.5 cm) piece of cinnamon stick, crushed

4 peppercorns, crushed

6 sprigs fresh thyme or 1½ teaspoon dried

6 sprigs fresh marjoram or 1½ teaspoon dried

¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano

3 garlic cloves, roughly chopped

3 tablespoons lard or vegetable oil

Salt to taste

1½ pounds (675 g) red bliss or new potatoes

 

Preheat the oven to 325°F (165°C).

Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.

Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.

Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.

Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.

Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.

Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.

Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.

Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it. 


bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness

2817. CLAMS, BACON and DASHI

serves four


canola oil for frying

6 rashers smoked streaky bacon, cut into pieces
600ml water
5-cm piece ginger, peeled and cut into thin matchsticks
4 spring onions, thinly sliced on the diagonal
1 teaspoon instant dashi
1 tablespoon soy sauce
1 tablespoon mirin
1.5kg clams, cleaned of grit

In a frying pan, heat a little oil, add the bacon and fry until crisp. Drain on paper towels. In a large wide saucepan, heat the water with the ginger and 3 of the spring onions. When it comes to the boil, add the dashi, stir to dissolve then add the soy sauce and mirin. When the mixture comes back to the boil, add the clams, cover with a tight-fitting lid and steam for a few minutes until all have opened (discard any that don’t open). Spoon the clams into warmed bowls, add some broth to each, garnish with the remaining spring onion and sprinkle with the bacon. Serve immediately.


bacon recipe courtesy of: Ginny Grant, Cuisine Magazine,  PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

2816. TOFU WANZI (FRIED TOFU and BACON FRITTERS)

makes about 3½ dozen


2 (12½-oz.) boxes soft or silken tofu
1 (12½-oz.) box firm tofu
⅔ cup panko bread crumbs
⅓ cup flour
¼ cup sesame oil
5 scallions, finely chopped
4 slices cooked bacon, finely chopped
2 eggs, lightly beaten
Kosher salt and freshly ground white pepper, to taste
Canola oil, for frying

Place all the tofu on a bed of about 6 paper towels on a baking sheet and cover with 6 more paper towels and another sheet. Place a cast-iron skillet on sheet to weight it down; let sit until tofu is drained of most of its liquid, at least 6 hours or overnight, in the refrigerator. Transfer pressed tofu to a large bowl; mash coarsely with a fork. Stir in bread crumbs, flour, sesame oil, scallions, bacon, eggs, and salt and pepper until evenly combined.

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Portion 2 tbsp. of the tofu mixture and shape into a miniature football shape using two spoons; repeat with remaining tofu mixture. Fry until golden brown and crisp, about 2 minutes. Season with salt and serve immediately, with a dipping sauce, if you like.


bacon recipe courtesy of: Mei Chin, Saveur 100, Issue #144, 2012

2815. FRIED HOMINY with BACON and GREEN ONIONS

2 cans of hominy (white or yellow)
2-3 slices bacon
3 green onions

Fry the bacon; remove and drain on paper towels. Toss in sliced green onions. When the onions start to sizzle, add the hominy (drained) and fry in the bacon grease. Fry until hominy is crispy; do not overcook. Crumble the bacon on top and enjoy.


bacon recipe courtesy of: Recipes on the Cheap, November 8, 2011

2814. BACON, CHEDDAR and GRILLED TOMATO PANINI

serves four


4 roma tomatoes, halved lengthwise, pulp and seeds removed
olive oil
coarse sea salt
freshly ground black pepper
8 basil leaves, thinly sliced
2 tablespoons unsalted butter, melted
8 slices sourdough bread
8 slices bacon, fully cooked
4 oz. sharp cheddar cheese, thinly sliced

Preheat the panini grill to high heat.  Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.

Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.

Brush melted butter onto the outer sides of each slice of bread. For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out). Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!


bacon recipe courtesy of: Kathy Strahs, Panini Happy, January 20, 2009

2813. TAGLIATELLE with STAR ANISE and SMOKED BACON BOLOGNESE

serves four


fresh tagliatelle, cooked in a large pan of boiling salted water
2 teaspoons sunflower oil
2-3 rashers smoked bacon (back or streaky), finely chopped
500 grams lean beef mince
1 onion, finely chopped
1 carrot, peeled and finely diced
2-3 garlic cloves, finely chopped
1 can chopped tomatoes
1 whole star anise
500 ml beef stock
Salt and freshly ground black pepper

Heat 1 tablespoon oil in a large frying pan and cook the bacon for 3-4 minutes, until all the water (if any) has been released and boiled away and the bacon starts to crisp. Add the mince and continue to cook until the mince is browned all over, approx. 5-6 minutes. Transfer to a bowl and wipe the pan clean. Add the other tablespoon of oil and cook the onions, then chopped carrot, then garlic, until soft, taking care not to burn, approx. 10 minutes. Add the tomatoes and star anise to the pan and stir through. Return the mince and bacon to the pan and stir through. Add the stock and bring to the boil. At this stage, you can either reduce the Bolognese to a very low simmer and cook for approx. 1 hour, until the meat is tender, but my preferred method for a deeper flavour a slow cooker. Transfer the Bolognese mixture to a slow cooker, set on LOW, and cook for 2-3 hours until the mince is tender. Serve with (ideally) fresh tagliatelle, cooked in a large pan of boiling salted water according to packet instructions, approx. 3-4 minutes.


bacon recipe courtesy of: Keith Kendrick, Reluctant Housedad's Recipe Shed, January 14, 2013

2812. BACON-WRAPPED BRATS with RED CABBAGE

yields four


2 tablespoons vegetable oil
1 red onion, thinly sliced
1 pound red cabbage, cut into 1/4-inch slices
1/4 cup sugar or light brown sugar
1/4 cup cider vinegar
Salt and pepper
3 crisp apples, such as Braeburn, Liberty, Gala, diced
2 tablespoons golden raisins
1 teaspoon cumin seed or caraway seed
1 cinnamon stick
2 bay leaves
12 wurst or brat sausages of your favorite variety
12 slices lean, center-cut smoky bacon
Mustards and pickles to pass at the table

Heat oil in a large Dutch oven or deep skillet over medium-high heat. Add onions and let soften a couple of minutes then wilt in cabbage. Toss with sugar and vinegar to coat, season with salt and pepper. Add apples, raisins, cumin or caraway seed, cinnamon stick and bay; reduce heat to medium and cover. Cook to tender and when the liquids come out of cabbage, 30 minutes. Preheat oven to 375ºF. Remove sausages and dry them. Wrap each of them with one slice of bacon, overlapping as you work. Arrange the bacon-wrapped sausages on a slotted broiler pan and bake to crisp, around 30 minutes. Serve sausages with cabbage, buttered rye or pumpernickel bread, or some buttered egg noodles tossed with herbs like dill, chive and parsley. Pass mustards and pickles at table.


bacon recipe courtesy of: Rachael Ray Show, October 12, 2012 | KWP Studios Inc., CBS Television Distribution, 328 8th Ave, Suite 149, New York, NY 10001

2811. BLT STRUDEL

makes 10-12 servings 

 

 

12 large eggs, divided

1⁄2 cup mayonnaise

1 pound bacon, chopped

1(6-ounce) package fresh baby spinach

3 cloves garlic, minced

1 cup shredded Swiss cheese

1 cup seeded and chopped tomato

1⁄4 teaspoon salt

1 (17.3-ounce) package frozen puff pastry sheets, thawed

 

In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Set aside.

 

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet; heat over medium heat. Add spinach and garlic; cook for 1 to 2 minutes, stirring occasionally, or until spinach is wilted. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat, and stir in cheese, tomato, salt, and reserved bacon. Spoon mixture into a medium bowl; cover and chill for 30 minutes.

 

Preheat oven to 400°. Line a large baking sheet with parchment paper.

 

On a lightly floured surface, roll 1 sheet of puff pastry into a 12x10-inch rectangle, trimming edges as necessary. Spoon half of egg mixture down center of pastry, leaving a 3-inch margin on sides and a 1-inch margin on top and bottom. Cut pastry on side margins into 1-inch strips. Crisscross strips over filling. Carefully transfer strudel to one side of prepared baking sheet. Repeat procedure with remaining pastry and egg mixture.

 

In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels. Bake for 30 minutes or until pastry is golden brown. Cut into slices to serve.

 

 

bacon recipe courtesy of: Cooking with Paula Deen, March/April 2010  

2810. BACON, OATMEAL, and RAISIN COOKIES

makes 18–20 


8 ounces sliced bacon, cut into 1/4-inch squares 
2 1/4 cups cake flour 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1/2 teaspoon baking soda 
1 cup (packed) dark brown sugar 
2/3 cup sugar 
1/2 cup (1 stick) unsalted butter, room temperature 
2 large eggs 
1/2 teaspoon vanilla extract 
1 cup old-fashioned oats 
2/3 cup raisins

Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.

Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.

Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.


bacon recipe courtesy of: Autumn Martin, Hot Cakes, for Stumptown Coffee Roasters, Seattle, Washington | Bon Appetit, March 2012

2809. PAN-ROASTED MONKFISH with CABBAGE and BACON

serves two


1 lb. monkfish loin

2 cups chopped Savoy cabbage
1/4 pound slab bacon
1 cup rich chicken stock
1 tablespoon chopped coriander
2 tablespoons butter

Cut the bacon into 1/4" slices (see image above). Saute the bacon in an oven proof pan. Set the bacon to rest on a paper towel. Cook the cabbage for 3 minutes in chicken stock. Add 1/2 the bacon and cook another 1 minute. Pan roast the monkfish in the bacon fat that was rendered till browned. Put in a preheated 500F oven and roast for 5 minutes. Let the monkfish rest for 5 minutes.

Assembly: Reheat the cabbage and bacon with the finely chopped coriander and the butter into the liquid broth. Place the cabbage and bacon in the center of a heated plate. Garnish with any remaining bacon. Cut the monkfish in half and place a top the cabbage.

bacon recipe courtesy of: Greenmarket Recipes

2808. POTATO and BACON SOUP with CORN and BACON SOFRITO

1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.


bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV