2956. SWEET CORN BEIGNETS with BACON-SUGAR DUST

yields four dozen

1 package (1/4 ounce) active dry yeast 

1 cup warm 2% milk (110° to 115°) 

1-1/4 cups fresh or frozen corn, thawed 

1/4 cup sugar 

2 eggs 

1/4 cup butter, melted

1 teaspoon salt

1 teaspoon vanilla extract

4-1/2 to 5 cups all-purpose flour

2 cups confectioners' sugar

6 cooked bacon strips

Oil for deep-fat frying

In a large bowl, dissolve yeast in warm milk. Add the corn, sugar, eggs, butter, salt, vanilla and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a food processor, combine confectioners' sugar and bacon. Process until combined; set aside. Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares.  In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with bacon-sugar mixture. Serve warm.

bacon recipe courtesy of: Country Woman, February/March 2012, page 45

2955. TORTELLINI with RICOTTA, SPINACH and BACON

serves four


250 grams tortellini
2 rashers lean back bacon
25 grams walnuts pieces
zest ½ lemon, juice of 1
1 tablespoon finely grated parmesan, plus extra for serving
1 tablespoon olive oil, plus extra for serving
100 grams bag salad spinach
2 tablespoons ricotta

Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.

Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.


bacon recipe courtesy of: Jane Hornby, Good Food Magazine, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU

2954. STEAMED BACON BUNS with HOISIN

makes four servings 


1/2 pound thick-cut smoky bacon, cut into 2-inch pieces 
sixteen 1/8-inch-thick coins peeled fresh ginger 
1 cup low-sodium chicken broth 
1/4 cup mirin 
1/4 cup unseasoned rice vinegar 
2 tablespoons sugar 
1 tablespoon soy sauce 
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving 

In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.

Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes. 

Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.


bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013

2953. GROUND BEEF and BACON PATTY MELT MUFFALETTA

yields four servings


Mushroom Topping:

1 tablespoon butter
1 tablespoon olive oil
8 fresh sprigs thyme, stripped and chopped
1/2 onion, finely chopped
1/2 serrano chile pepper, seeded and finely chopped
Pinch salt
Grind or two freshly ground black pepper
8 button mushrooms, sliced

Patty:

1 teaspoon Worcestershire sauce
1/2 teaspoon salt
A few grinds freshly ground black pepper
1 clove garlic, grated on a rasp
8 ounces ground chuck
Two 7-to-8-inch-round flatbreads, such as Aladdin or Metsuyan
3 slices American cheese
4 strips bacon, cooked and chopped
4 ounces smoked mozzarella, sliced or torn into bits
Ketchup, for serving

 

For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat. Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes. Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe out the pan to reuse.

For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl. Break up the ground chuck in a separate large bowl. Gently combine the Worcestershire and the ground chuck. Form the ground chuck into a ball.

Heat the pan over medium-high heat. Place the ball of ground chuck between two sheets of parchment or plastic wrap. Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass. Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit. Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total.

Adjust an oven rack to the center of the oven and preheat to 350 degrees F. Place one of the flatbreads on a sheet of aluminum foil. Evenly layer the American cheese on top and sprinkle with the bacon. Place the patty on top and evenly spread the mushroom mixture on top. Place the smoked mozzarella on top. Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes.

Remove the sandwich from the oven and let rest 5 minutes before opening. Cut the sandwich in to 4 wedges with a knife. Serve with ketchup.

 

 

bacon recipe courtesy of: Sunny Anderson, "Burgers and Dogs," The Best Thing I Ever Made, Food Network

2952. BASIL BACON MASHED TARO

1 large taro root
1/2 cup bacon fat
5 slices of cooked bacon
1/4 cup fresh basil + some for garnish

Cook the taro like you would cook regular potatoes. Drain the water from the cooked taro root and add the bacon fat. Mash it together. Add the chopped bacon and fresh basil. Serve.


bacon recipe courtesy of: Stephanie, ... in training, August 12, 2012

2951. DOUBLE BAKED SOUFFLE with CAULIFLOWER and BACON

serves four 


1/3 cup diced bacon 
1 cup cauliflower florets 
1 cup water 
80 grams butter 
½ cup plain flour 
1 cup milk 
¼ cup thickened cream 
¼ cup grated parmesan cheese 
1 teaspoon nutmeg 
4 eggs separated 
1½ cups thickened cream 
extra parmesan cheese

Sauté bacon for 1 minute before adding cauliflower and a cup of water. Simmer until cauliflower tender. Blend mixture to desired texture and set aside. Melt butter in a medium saucepan. Add the flour, cook, stirring until thickens. Gradually add the milk stirring continuously. Add cauliflower mixture. Stir in thickened cream and parmesan. Allow to cool before adding egg yolks. In a separate bowl whisk egg whites until they form peaks. Use a large metal spoon to fold into cauliflower mixture. This will blend better if one spoon is folded initially followed by the rest of the whites. Prepare 6 dariole moulds by greasing thoroughly with butter. Spoon mixture into each mould up to the top and place in a large baking dish. Fill dish with water to half way up the molds. Bake in oven, which has been preheated to 200 degrees (180 fan-forced), for about 20 minutes or until lightly browned. Approximately 20 minutes prior to serving, pour ¼ cup of cream over each soufflé, sprinkle with cheese and return to the oven for around 15-20 minutes. Allow to cool before turning out onto individual gratin dishes. Set aside until half an hour before serving.


bacon recipe courtesy of: Come Dine With Me/Australia; LifeStyle.com, GPO Box 2692, Sydney NSW 1044, Australia

2950. BACON-WRAPPED ABALONE POPPERS

1 abalone, shucked, thinly sliced into large steaks, and tenderized
2 cups white flour
3 eggs, beaten
4 cup panko breadcrumb
12 canned whole jalapeño or serrano peppers (4-7 oz can), stemmed and sliced lengthwise
5 oz. pepper jack cheese, sliced into 1-2″ long pieces
1/2 lb. bacon strips
oil for frying
toothpicks

Fill a heavy skillet to a quarter inch deep with oil and heat at a medium setting staying well under the point of smoking.

Flour an abalone steak, dip in beaten egg, and coat both sides with breadcrumb. Place a bacon strip on a plate or board and lay the breaded steak on it. Create a line of both cheese and peppers together across the center of the steak. Carefully fold the steak around the line of cheese and peppers, then spiral-wrap the bacon around the rolled up steak so that it resembles a chunky barber pole or candy-cane. Use a pair of toothpicks to secure the uncooked popper.  Repeat for all the abalone steaks.

After checking the oil temperature, place one abalone popper into the skillet. A minute or so later flip the first popper and place a second one in the skillet. After another minute, remove the first popper and place on paper towel, flip popper #2, and add a third. Continue cooking until there are no more uncooked poppers. Serve.


bacon recipe courtesy of: Stephanie, Life Tastes Like Food, November 15, 2011

2949. BACON and CHIVE CROISSANT PINWHEELS

1 tube refrigerated croissant dough
4 oz. chive and onion cream cheese, softened to room temperature
6 slices thick-cut bacon, cooked until crispy and chopped
1/2 teaspoon pepper
1/4 teaspoon salt

Preheat your oven to 375. Line a muffin tin with muffin cups and set aside. Take the dough out of the can and pinch together all of the seams, then roll out lightly with a rolling pin. Gently spread the cream cheese evenly across the dough, leaving a 1/2-inch at the top. Sprinkle the cream cheese with the salt and pepper, then evenly sprinkle the chopped bacon. Starting at the bottom, roll it tightly into a log and seal the dough together at the top. Using a sharp knife, cut the log into 12 even slices and place each slice cut side up in the muffin cups. Bake at 375 for 13-17 minutes until golden brown.  Let cool slightly.


bacon recipe courtesy of: Heather, Heather's Dish, May 1, 2012

2948. HOT DOGS with PINEAPPLE BACON RELISH

1/4 pound thick cut bacon
1/2 large red onion, chopped, about 1 cup
2 cups finely chopped fresh pineapple (about 10 oz)
1/4 cup chopped sweet pickles
1 tablespoon sweet pickle juice
8 hot dogs
8 hot dog buns

Place the strips of bacon in a skillet on medium heat. Slowly cook the bacon, turning the strips over occasionally until much of the fat is rendered and the bacon is lightly browned. Remove the bacon strips to a paper towel lined plate.

Pour off all but a teaspoon of the bacon fat (do this into a jar, do not pour down the drain or you will clog your pipes). Increase the heat to medium high and add the chopped onion. Cook, stirring occasionally until the onions are translucent, about 5 minutes. Remove from heat. While the onions are cooking, finely chop the cooled bacon strips.

In a large bowl stir to combine the bacon, onion, pineapple, and sweet pickles. Mix in a tablespoon of sweet pickle juice. You can make ahead at this point, chill until ready to serve with the hot dogs.

Heat the hot dogs your favorite way. The hot dogs are already cooked when you buy them, so all you really need to do is heat them through. Over a grill, grill for about 5 minutes on a medium flame, until lightly browned, and toast the buns for a minute if you wish. Or, put the dogs in a saucepan and cover with water. Bring to a simmer and simmer for 5 minutes. Or, pierce the hot dogs all over with a fork and put on a plate in the microwave for 20 to 30 seconds per hot dog.

Place a hot dog in a bun and top with a couple spoonfuls of relish.


bacon recipe courtesy of: Elise Bauer, Simply Recipes, September 7, 2012

2947. WHISKEY, CARAMEL, MARSHMALLOW and BACON BARK

makes 1 8×8 pan


16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)

Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.

Caramel Filling:
1 cup sugar
4 tablespoons water
4 tablespoon butter
7 tablespoon heavy cream

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

Bacon Crumble:
16 oz bacon
1/4 cup sugar
4 tablespoon water
1 egg white
1/4 teaspoon black pepper
1/8 teaspoon cayenne

Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup. Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat. Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.

Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.

Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. (See picture). Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)

Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.


bacon recipe courtesy of: bakersroyale (member), Endless Simmer, December 8, 2011

2946. CREAMED WINTER GREENS with BACON BECHAMEL

serves 4-6


4-6 slices bacon, chopped
2 tablespoons flour
1 1/2 cups milk
2 tablespoons minced shallot or onion (optional)
1 bay leaf (optional)
6 black peppercorns (optional)
1 large bunch of winter greens such as kale or beet greens
canola or olive oil or butter, for cooking
1 onion, chopped
1/2 cup heavy cream
2 garlic cloves, minced
pinch red chili flakes
salt and freshly ground black pepper

In a large, heavy skillet, cook the bacon until crisp; remove with a slotted spoon and set aside. Whisk the flour into the bacon drippings. Whisk in the milk and if you like, the shallot, bay leaf and peppercorns. Bring to a boil, whisking often. Let simmer for a few minutes and then pour it into a bowl to set aside. If you added the flavour bits, you’ll need to pour it through a sieve to get rid of them. Wipe out the pan. Roughly chop the greens, ditching the tough ribs. Heat a drizzle of oil and/or butter in the pan and sauté the onion for 5 minutes, until soft and starting to turn golden. Add the kale (or other greens) and cook until it starts to wilt; add the garlic, béchamel, cream and chili flakes and stir to coat; cover and cook for 5-7 minutes, until the greens are tender. Season with salt and pepper and serve with the bacon scattered on top.


bacon recipe courtesy of: Dinner with Julie, February 25, 2012

2945. MAPLE BLUEBERRY BACON BREAKFAST CARNITAS

2-3 pound pork shoulder roast
2 cups blueberries
½ cup apple juice
¼ cup maple syrup
1 teaspoon cinnamon
1 teaspoon dried parsley
½ teaspoon dried sage
¼ teaspoon nutmeg
lots of salt
dash of black pepper
4-5 strips of bacon
fresh parsley, chopped (to garnish)

Place pork roast in the slow cooker. Pour in the apple juice into the bottom of the slow cooker. Pour the maple syrup over the roast then add the cinnamon, dried parsley, dried sage, nutmeg and salt and pepper on top of the roast. Then finish by topping the roast off with blueberries. Cover and cook on low for 8 hours. Once the pork is done cooking, pull the meat out and shred. Pour some of the remaining liquid in the slow cooker on top of the pork to keep in moist and flavorful. Now cook the bacon in a pan on the stove top. When the bacon is done cooking, remove half of the fat, leaving behind some in your pan. Then place the bacon on a paper towel covered plate and let cool. Dice into pieces. Take half of the diced bacon and mix with your newly shredded pork. Mix together. Place your bacon fat pan over medium high heat. Use your hands or a large spoon to collect a ball of the shredded pork and bacon, then press down to create a patty. Put on skillet, press down more with a spatula, and let cook for about 3-4 minutes per side, or until crispy, then flip. Once your carnitas are crispy, add to plate, top with more bacon and some fresh chopped parsley. Serve.


bacon recipe courtesy of: Juli, PaleOMG: Paleo Recipes, January 16, 2013

2944. KIPPER, SPINACH, BACON and NEW POTATO SALAD

serves four


For the salad
6 rashers streaky bacon, fried until crisp
1lb 2 oz. new potatoes, cooked and halved
12 oz. spinach, washed and dried
3 kipper fillet, bones removed, flaked

For the dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, chopped
2 teaspoons wholegrain mustard
salt and freshly ground black pepper
4 free-range egg, poached, to serve

For the salad, place all of the salad ingredients into a large bowl and gently stir. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. To serve, place the salad into a serving dish and top with the poached egg.


bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food

2943. MINI MAPLE BACON DONUTS

makes about 15 mini donuts


3/4 cup milk
1/4 cup bacon grease, in solid form
2 1/4 teaspoons dry active yeast (1 packet)
1/4 cup warm water
1 large egg, lightly beaten
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
12 ounces of all-purpose flour, plus a little extra if needed
vegetable oil for frying
8 slices of bacon, fried and crumbled

Maple Bacon Icing
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon bacon fat, melted
1 tablespoons milk
1 teaspoon vanilla extract

Maple Bacon Icing: Combine all ingredients together in a bowl and whisk well until a glaze forms.

Donuts: Add milk to a saucepan over medium-low heat and heat until just warm enough to melt the bacon fat. Place the bacon fat in a small bowl, the pour the warm milk over top and stir constantly until it’s melted. Set side to let cool to room temperature.

In the bowl of your electric mixer, add water and yeast. Let sit for about 5 minutes until foamy, then add in milk and bacon fat combo and turn the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of the flour mixture, mixing on low speed until combined. Add the remaining flour, mixing on medium speed until combined. Remove the paddle attachment and replace it with the dough hook, then mix on medium speed for 3-4 minutes until dough pulls away from the bowl.
Remove from the mixer, add to bowl rubbed with vegetable oil, cover and let rise in a warm place for 1 hour.

Once risen, place dough on a floured workspace and roll until about 3/8 inches thick. Using a biscuit cutter, cut out circles of dough, then using a small lid or knife, cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.

Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then roll in bacon. Serve immediately!


bacon recipe courtesy of: Jessica, How Sweet It Is, Pittsburgh, Pennsylvania, June 5, 2012

2942. CHICKEN and BACON CORN CHOWDER

yields 1½ gallons


1 large (approximately 6 pounds) chicken

1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.

To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

bacon recipe courtesy of: The Red Lion Inn, 30 Main Street, PO Box 954, Stockbridge MA 01262-0954; "Berkshires," FoodNation With Bobby Flay, Food Network

2941. BACON-PEAR MACARONI AND CHEESE

makes 6 servings 


8 ounces dried elbow macaroni (2 cups) or other short tubular pasta (2 1/3 cups) 
6 slices bacon
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced 
2 tablespoons all-purpose flour 
1 teaspoon dry mustard 
1/2 teaspoon freshly ground black pepper 
2 1/2 cups whole milk 
6 ounces smoked Gouda cheese, rind removed and shredded 
1 8 oz. package cream cheese, cubed and softened 
2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed 
2 tablespoons butter or margarine 
2 tablespoons packed brown sugar  
2 red and/or green pears, thinly sliced 
2 tablespoons finely shredded Parmesan cheese 

Cook pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm. Set aside. 

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels, reserving 3 tablespoons bacon drippings in skillet. Crumble and set aside. Reserve 3 tablespoons bacon drippings in skillet. 

Cook onion and garlic in bacon drippings over medium heat for 30 seconds. Stir in flour, dry mustard and pepper. Add milk all at once. Cook and stir until thickened and bubbly; reduce heat. Add smoked Gouda cheese and cream cheese; cook and stir until almost melted. 

Pour cheese sauce over the cooked pasta. Stir in oregano and all but 2 tablespoons of the crumbled bacon. Transfer mixture to an ungreased to 2-quart rectangular baking dish; cover with foil. Bake in a 350 degrees oven for 25 minutes. 

Meanwhile, melt butter in a clean, large skillet. Stir in brown sugar; add pear slices. Cook, turning occasionally, until pears are tender, about 6 to 8 minutes. Remove from heat. Remove foil from the baking dish. Stir about half of the cooked, sliced pears into the macaroni and cheese. Spoon the remaining pear slices atop macaroni and cheese; sprinkle with Parmesan and reserved crumbled bacon. Return to oven and bake 5 minutes or until Parmesan has softened. Let stand 10 minutes before serving.


bacon recipe courtesy of: Midwest Living  

2940. BAKED POTATO SOUP with BACON, GREEN ONION and CHEDDAR

makes 10-12 servings


2 sticks (1 cup/16 tablespoons) unsalted butter

1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)

Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.

Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn.

Serve when warm.


bacon recipe courtesy of: Sarah Rae Trover, The Kitchn, October 15, 2012

2939. SPINACH BACON LASAGNA

yields 8-12 servings


1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
 
Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley

Preheat the oven to 375 degrees F.

Combine the ricotta, spinach, Romano and eggs in a medium bowl.

Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.

For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.

For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.

Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.

 

 

bacon recipe courtesy of: Jacob Piercy, "Lasagna," The Perfect 3, Cooking Channel

2938. BACON-WRAPPED PORK TENDERLOIN with PERSIMMONS and ARBOL CHILES

1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
salt/pepper
ground ginger
ground cumin
olive oil

Sauce
3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter

Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.

Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.


bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111

2937. MAPLE-DIJON CHICKEN with BACON COUSCOUS

serves four


1/4 cup Dijon mustard

1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar

In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.

Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.


bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook's Country Magazine, January 2013

2936. BROCHETTE of SALMON with BACON

yields four servings


1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves

Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.


bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986

2935. AVOCADO and BACON MAHI MAHI TACOS

serves six


1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6″)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease

On cutting board cut mahi mahi into 1″ cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.

Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.

Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.

Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.


bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013

2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE

makes four servings


4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon 
whipped cream and chopped toasted hazelnuts for garnish

Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.

In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.

Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.


bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012

2933. BACON-HAZELNUT BUTTERMILK CUPCAKES with AMARETTO MAPLE BUTTERCREAM FROSTING

makes about 14 standard cupcakes


1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon (recipe below), 3 slices finely chopped (remaining 3 for garnish), do not add pepper
Amaretto Maple Buttercream Frosting (recipe below)

Candied bacon:
6 slices bacon

3-6 tablespoons brown sugar
2-3 teaspoons black pepper 

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place wire cooling racks on the sheets. Lay the bacon out on the cooling racks and sprinkle evenly with half of the brown sugar and half of the pepper, if using. Press the sugar and pepper into the bacon, then flip it over and sprinkle the remaining sugar and pepper on. Again, press the ingredients into the bacon. Bake for 10-15 minutes. Remove the pan from the oven, flip the bacon slices over, and bake for another 10-15 minutes, checking the bacon regularly to prevent burning.

Cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. 

With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).

Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in the hazelnuts and chopped bacon.

Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.

Transfer to a wire cooling rack and allow to cool completely before frosting.

Amaretto Maple Buttercream Frosting:
makes about 24 ounces

1 cup (2 sticks) unsalted butter, at room temperature
1 pound (about 4 cups) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon amaretto
1 tablespoon heavy cream

Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes. 


bacon recipe courtesy of: Darla Wireman, Bakingdom, May 30, 2012

2932. BACON and AVOCADO CLUB SANDWICH with WASABI SAUCE

serves four


4 mini baguettes
40 grams sautéed onion
8 slices unsmoked bacon
1 avocado
40 grams lettuce or herb mix
80 grams Cheddar cheese
2 tomatoes
2 tablespoons wasabi sauce

Grill the bacon until crispy. Slice open the baguettes and stuff with lettuce, grilled bacon, sliced avocado, sautéed onion, cheese and tomatoes, then squeeze wasabi sauce over the top.


bacon recipe courtesy of: Eat-Japan, 1st Floor, 5-7 Folgate Street, London, UK, E1 6BX

2931. PAPPARDELLE with BACON, SPINACH and PINE NUTS

serves four 


300 grams pappardelle 
60 mls olive oil 
200 grams bacon lardons, cubed 
50 grams pine nuts 
45 mls red pepper, finely chopped 
200 grams baby leaf spinach 

Cook the pasta according to the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the bacon. Stir-fry for 3-4 minutes or until crisp. Then add the pine nuts and red pepper and cool for 1-2 minutes. Drain the pasta and add it to the pan with the baby spinach leaves, stirring gently until the spinach has just wilted. Season generously and serve immediately.


bacon recipe courtesy of: All About You.com, 1st floor, 33 Broadwick Street, London W1F 9EP

2930. RAMP and BACON OMELET with ASPARAGUS and GOAT CHEESE

makes one serving


1 slice of bacon, cut into small pieces
2 ramps, trimmed and cleaned
2 eggs, lightly beaten
salt and pepper to taste
4 spears asparagus, cleaned, trimmed and blanched
2 tablespoons goat cheese, crumbled

Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011

2929. BACON-LETTUCE-TOMATO TOSTADA

makes one serving 


1 6-inch flour tortilla 
2 slices bacon 
1 tablespoon mayonnaise or salad dressing 
1 tablespoon salsa 
1 teaspoon milk 
lettuce leaves 
1/4 cup shredded Swiss or Monterey Jack cheese (1 ounce) 
1/2 small tomato, sliced

Cut tortilla into quarters. In an 8-inch skillet cook bacon until crisp; drain and halve bacon, reserving 1 teaspoon of the drippings in skillet. Reheat skillet over medium heat. Add tortilla pieces to the skillet and cook for 3 to 4 minutes or until golden brown, turning to cook both sides. Remove from skillet. Combine mayonnaise, salsa, and milk. Top cooked tortilla quarters with a layer of lettuce, cheese, and tomato slices. Top with bacon pieces. Spoon mayonnaise mixture over bacon.

bacon recipe courtesy of: Better Homes and Gardens

2928. BACON BUTTERFINGER CANDIES

2-11 oz. bags of candy corn
1 1/4 cup peanut butter
1 package crispy cooked bacon
milk chocolate or candy coating

Butter two 8×8 disposable pans. Set aside.

Slowly melt the candy corns in a large microwave safe bowl until smooth and completely melted. I microwaved mine for 1.5 minutes then stirred, then put it back in for 30 seconds, stirred and continued the process until it was smooth and easy to stir.

Stir in the peanut butter until completely incorporated.

Evenly distribute the mixture into the two pans.Set in a cool place to firm up (about an hour or two)

Cut into what ever shape you want and dip into melted chocolate. Tap off the excess chocolate and carefully place onto wax paper or parchment paper.

Dip bacon pieces that will fit the candy pieces into the chocolate, shake off some of the excess then place on top of the chocolate covered candies.

Allow to set in a cool place, or refrigerator until chocolate is set.


bacon recipe courtesy of: Carrie, Fields of Cake and Other Good Stuff, November 21, 2011

2927. CREAMY POLENTA with BACON and CRANBERRIES

yields four servings


Polenta:

2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper

To Assemble:

10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries

 

For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.

For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.

Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.

Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.

 

 

bacon recipe courtesy of: Giada De Laurentiis, "Rise and Shine," Giada at Home, Food Network

2926. LOBSTER, BACON and CHORIZO TACO

yields one serving 


4 ounces bacon, small dice
3 ounces chorizo, small dice
2 tablespoons small-diced white onion
1 pound lobster tail meat, chopped
2 tablespoons shredded cheddar
2 tablespoons salsa
1 tablespoon chopped fresh cilantro
1 pinch salt and freshly ground black pepper
corn tortillas, for serving, warmed

In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires.


bacon recipe courtesy of: Bull Taco; "San Diego," Hook, Line & Dinner, Cooking Channel, 2011

2925. BEER BEEF STEW with BACON and SHIMEJI MUSHROOMS

makes 4 servings


2 tablespoons butter, divided
2 lbs beef stew meat
3.5 oz bacon, cut into 1/2 inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1 inch chunks
3 oz pearl onions, peeled
3.5 oz shimeji, trimmed and separated into small sections
1/2 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, crushed
1 bay leaf
1/2 slice bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in scant 1 cup hot water
salt
pepper

Melt 1 tablespoon butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.

In the same pan, brown the bacon, then add to the pot with the beef.

Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, and vinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. If little brown bits remain in the pan, add more beer and scrape, then pour into the pot.

Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt, pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.

When the hour is almost up, heat a new pan and melt 1/2 tablespoon butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 minutes.

Melt another 1/2 tablespoon butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 minutes.

Lastly add the shimeji to the pot and simmer for an additional 10 minutes.

Taste and add more salt, if needed. If stew becomes dry, add more beer.


bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, March 27, 2013

2924. BEEF MEDALLIONS with BACON and MORELS

yields four servings 


8 slices of bacon 
2 beef teres majors (about 1 pound each), cut into 8 medallions 
salt 
freshly ground pepper 
2 tablespoons vegetable oil 
16 fresh morels, rinsed, or dried morels, soaked in boiling water for 30 minutes, drained and rinsed 
4 large scallions, cut into 1/2-inch lengths 
1/2 cup Madeira 
3/4 cup mushroom stock or low-sodium broth 
2 tablespoons cold unsalted butter

Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute. Add the morels and scallions and cook over moderate heat until the scallions are tender. Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes. Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140°, about 3 minutes. Transfer the meat to plates; discard the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve.


bacon recipe courtesy of: Jeremy Stanton, Food & Wine, May 2012

2923. STRAWBERRY BALSAMIC BACON PIZZA

yields 1 12- to 14-inch pizza 


For the sauce:

¼ cup balsamic vinegar
½ cup good quality strawberry jam or preserves
1 teaspoon sriracha chili sauce

To assemble:
1 ball pizza dough
Olive oil, for brushing
1 cup shredded or diced cooked chicken
4 slices applewood smoked bacon, diced and cooked until crisp
½ cup thinly sliced yellow onion
4 oz. shredded mozzarella cheese
2 oz. freshly grated Parmesan cheese
2-3 tablespoons minced fresh cilantro
Scant ½ cup hulled strawberries, diced

Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.

To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.


bacon recipe courtesy of: Annie's Eats, May 9, 2012

2922. BACON CHARD QUESADILLAS

makes 4 servings, 2 quesadillas each


4 slices center-cut bacon, chopped
1 small red onion, halved and thinly sliced (about 3/4 cup)
4 cups chopped chard leaves (from 1 bunch)
1/2 teaspoon freshly ground pepper
1 15-ounce can black beans, rinsed
8 6-inch whole-wheat tortillas
1 cup shredded Pepper Jack cheese

Cook bacon in a large nonstick skillet over medium-high heat, stirring often, until crisp, 2 to 3 minutes. Reduce heat to medium, add onion and cook, stirring, until softened, about 2 minutes. Add chard and pepper; cook, stirring, until wilted, 1 to 2 minutes. Add beans and coarsely mash; stir to combine. Remove from heat.

Place tortillas on a work surface. Spread a generous 1/4 cup filling and 2 tablespoons cheese on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

Wipe out the pan and return to medium heat. Add 4 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a platter and tent with foil to keep warm. Reduce heat to medium-low and cook the remaining quesadillas.


bacon recipe courtesy of: Eating Well, March /April 2013

2921. HERBED CHICKEN POTPIE with BACON

1 package puff pastry

2 tablespoons butter,  
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf 
sea salt, to taste
freshly cracked black pepper, to taste

Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.

Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.

Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.


bacon recipe courtesy of: Foodily; WebMD, July 16, 2012

2920. BACON and JAM MINI MONKEY BREADS

yields six rolls


4 tablespoons butter, divided and at room temperature

½ cup plum or apricot jam or marmalade

1 tablespoon light Karo syrup

¼ teaspoon ground ginger

2 tablespoons cream

12 frozen dough balls

½ cup chopped pecans or walnuts

4 slices cooked bacon, crumbled

 

Butter a 6 cup muffin tin with 2 tablespoons of butter. Place 2 frozen dough balls into each cup. Set aside.

 

In a small saucepan, melt remaining butter over medium heat. Add jam or marmalade, Karo syrup and ginger and cook for 3 minutes or until flavors are blended. Add cream and cook for an additional 1-2 minutes. Remove from heat and spoon evenly over dough balls. Top with chopped nuts and crumbled bacon.

 

Cover with plastic wrap and allow to rise at room temperature until doubled in height or for about 5 hours.

 

Bake at 350 degrees for 20 minutes. Cool and remove from pan and serve.

 

 

bacon recipe courtesy of: Heidi Larsen, Foodiecrush, October 25, 2012

2919. ASIAGO CHEESE, BACON and EGG TART

serves four 


1½ cups provolone cheese, shredded 
2 tablespoons butter 
1 cup mushrooms, thinly sliced 
¼ teaspoon salt 
1 teaspoon pepper 
1½ cups heavy cream 
¼ cup chives, chopped 
6 each eggs, large 
7 slices bacon 
¼ cup Asiago cheese, shredded

Preheat the oven to 375° F. In a food processor, combine the eggs, cream, salt, and pepper. Lightly spray a 10-inch pie plate with non-stick cooking oil spray. Heat the bacon as directed on the package; crumble into the egg mixture. In a small skillet, heat the butter over medium and sauté the mushrooms, until tender; add to the egg mixture. Add the chives, along with the Provolone cheese. Sprinkle the top of the tart with the Asiago cheese. Bake 35 to 45 minutes or until the tart is set and the top is golden brown.


bacon recipe courtesy of: Boar's Head

2918. KALE with ROASTED BEETS and BACON

yields 4 to 6 servings


2 beets (about 14 ounces)

1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
6 thick-cut applewood-smoked bacon slices (8 ounces), diced
1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces
1/3 cup low-sodium chicken stock
4 tablespoons apple cider vinegar

 

Preheat the oven to 425 degrees F.

Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.

In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.

Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

 

 

bacon recipe courtesy of: Guy Fieri, "Backyard Bites," Guy's Big Bite, Food Network

2917. BACON-WRAPPED PRETZELS with BROWN SUGAR and CAYENNE GLAZE

1 package pretzel rods
1 lb. bacon, regular cut
2 cups brown sugar
3-4 tablespoons red chili powder
dash or two of cayenne pepper

Break the pretzels in half, or cut them with a very sharp knife. Cut the bacon slices into half. Mix the sugar, chili powder and cayenne in a medium size bowl and then spread it out on a large flat dish. Coat each strip of bacon on both sides with the brown sugar mixture. Press firmly to make sure a lot of it adheres to the bacon. Wrap the bacon around the pretzel. Place the pretzel on a wire rack placed on top of a baking sheet or roasting pan. Bake at 375 for about 10 minutes or until bacon cooks and appears crisp.


bacon recipe courtesy of: Barb Kiebel, Creative Culinary, Denver, Colorado

2916. GUAVA-BACON CRUNCH BITES

phyllo dough (prepare as directed on package/box)
1 medium guava
1 package of bacon, cooked, cut into small bits
1/2 cup chopped walnuts, toasted
3 packets sugar substitute or 6 teaspoons sugar
butter

Cut open one guava and toss outer layer. Cut guava into chucks and place in hot pan. Add 3 packets of sugar substitute. Mash guava while it starts to cook down. Set aside while you work on your fillo dough. Mix guava, walnuts, and bacon together. Set aside. Grab your phyllo dough you have already prepped. Cut the dough into even squares. I found it easier to use a pizza cutter. Now get you delicious mixture and place about a tablespoon of the mixture into the center of each square. Fold up the edges to meet at top and twist to close as a cup. This will seal itself. Place each cup (or ‘bite’) onto a buttered baking sheet and place in the oven at 325 degrees until browned. Let cool and enjoy!


bacon recipe courtesy of: Lauren (Elle), bacon in the oven, July 30, 2011

2915. BACON and KALE FRIED RICE

serves four


4 slices bacon, chopped
2 large cloves garlic, minced
1 bunch kale, ribs discarded and leaves minced
1 cup jasmine rice, prepared
1 teaspoon sesame oil
salt and pepper, to taste
2 large eggs, lightly beaten
1/4 cup low-sodium soy sauce

Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine. Serve immediately.


bacon recipe courtesy of: Sarah W. Caron, Sarah's Cucina Bella, October 11, 2011

2914. ITALIAN WHITE BEAN, BACON and TORTELLINI SOUP

serves 4 to 6


1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.


bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis's Everyday Pasta

2913. MACARONI and CHEESE BAKE with BACON and COTTAGE CHEESE

makes six servings


1 lb. cooked elbow macaroni drained
3/4 lb. medium sliced cheddar or american cheese
1-1/2 cups whole milk
1 medium chopped yellow onion
4 oz. crispy cooked bacon, crumbled
3 tablespoons flour
1 4 oz. jar chopped pimentos
1 4 oz. can chopped mild chilies
3 tablespoons chili sauce
12 oz. small curd cottage cheese
3 tablespoons salted butter

Melt butter, saute onion till softened, add flour to make rue. Add milk 1/2 cup at a time while stirring and add sliced cheese slowly to make a rich thick cheese sauce. Fold in chilies, Sambal, pimentos, bacon, and cottage cheese, stirring gently till just mixed. Layer macaroni then sauce in a 9x13 baking dish and bake 45 minutes or until sauce is mostly absorbed. Cool to desired temperature, cut in squares and serve.


bacon recipe courtesy of: nick1126 (member), Epicurious.com, December 25, 2012

2912. NAVY BEAN BACON CHOWDER

yields six servings 


1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon 
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces 
1 rib celery, chopped 
1 cup chopped onion 
1 small turnip, cut into 1-inch pieces 
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth 
1 cup milk

Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.


bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183

2911. BACON BROWN RICE RISOTTO

serves 4-6


1/2 pound bacon (about 5 slices)
1 medium yellow onion, chopped
1 1/2 cups medium grain brown rice
1/3 cup dry white wine
4 cups low-sodium vegetable stock
6 cups water
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup fresh chives, chopped

In a large kettle or covered pot, bring the stock and water to a simmer. In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Using tongs, remove the bacon from the pan. Add the onion and rice to the pan and stir to coat with the bacon grease. Allow to cook for 3-4 minutes, or until the rice begins to toast. Add the wine and stir until it is reduced by half, about 3 minutes. Decrease the heat to medium-low. Add the water and stock one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 10 cups of liquid. Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted. Serve topped with fresh chives.


bacon recipe courtesy of: Julie, Savvy Eats, June 8, 2011

2910. SALSA VERDE PIZZA with GOAT CHEESE and BACON

makes one large pizza, serving four 


2 cups (10 ounces) all-purpose flour

1/4 teaspoon instant or rapid-rise yeast
1 teaspoon salt
1/2 cup room-temperature water
1/3 cup beer
A few tablespoons good-quality olive oil
2/3 cup roasted tomatillo salsa
A couple of very thin slices of red onion
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
3 slices bacon, cooked until crisp and coarsely crumbled

2 tablespoons grated Mexican queso anejo, Romano or Parmesan
A handful of cilantro leaves 

Make the dough: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and  beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours. 

Form, bake and serve the pizza: Heat the oven to 500 degrees. Generously oil a 13 x 18 rimmed baking sheet (what’s called a “half sheet pan”). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into an even rectangle about 9 by 13 inches.

Spread on the sauce, leaving a 1-inch border around the outside. Scatter on the bacon, sliced onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.

Sprinkle with queso anejo and cilantro leaves, cut in squares and carry to your lucky guests.


bacon recipe courtesy of: Rick Bayless, Mexico—One Plate at a Time, Season 8