3145. ROAST SIRLOIN with BEEF FORESTIERE with BACON

makes 6 to 8 servings


1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme (or 2 tsp dried thyme)
1 small onion, finely chopped
1 clove garlic, minced
One 2-inch-thick sirloin steak (about 2 lb)
1/2 teaspoon each salt and pepper
12 pearl onions, blanched and peeled

Sauce forestiere:
2 ounces side bacon, cut into lardons
2 1/2 cups sliced wild mushrooms
1/2 cup red wine
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1 1/2 cups beef or chicken stock
1 tablespoon butter
1/4 teaspoon each salt and pepper

In large, shallow baking dish, combine wine, vegetable oil, thyme, onions and garlic. Add steak, turning to coat well. Cover and marinate at room temperature for at least 30 minutes or for up to 24 hours in fridge. Bring to room temperature 30 minutes before cooking.

Preheat oven to 425 F. Remove steak from dish. Season with salt and pepper and place in roasting pan. Add onions. Roast in 425 F oven for 20 minutes, reduce temperature to 375 F and continue to roast for 15 minutes for medium doneness (internal temperature 130 F). When cooked, remove steak and onions from pan and rest the meat, tented with foil, for 10 minutes.

For the sauce forestiere: Meanwhile, in a small skillet, cook bacon lardons all over high heat for 5 minutes or until crisp and brown; remove from pan and reserve. Drain off all but 2 tbsp of fat. Stir in mushrooms and cook, stirring gently, for 3 to 5 minutes or until browned. Remove from pan and add bacon.

Stir in wine, thyme sprigs and bay leaf. Bring to boil, cook for 7 minutes or until reduced to about 2 tbsp. Reserve.

Place roasting pan on burner set to medium-high. Pour beef stock into pan, stirring to scrape up brown bits. Bring to boil, simmer for 3 minutes or until beginning to thicken. Stir in reserved wine glaze, butter, mushrooms, bacon, salt and pepper. Heat through; remove bay leaf and thyme sprigs.
Thinly slice roast and serve garnished with onions and sauce.


bacon recipe courtesy of: Last Dinner on the Titanic by Rick Archbold and  Dana McCauley. Hyperion/Madison Press, 1997; Nadine Fownes, "Titanic Meal," The Chronicle Herald, Halifax, Nova Scotia, April 11, 2012

3144. KOHLRABI with BACON

serves two as a main dish, four as a side dish


4 kohlrabi
1 medium onion
1 or 2 cloves of garlic or more to taste
2 tablespoons butter
2 slices bacon, cooked and crumbled
salt to taste
1/4 cup sour cream

Cook the bacon and set aside. Cut off the tough outside of the kohlrabi and dice. Dice up the onion and. Sauté the vegetables in butter for 5 to 7 minutes or until browned. Add salt to taste, toss in the crumbled bacon. Stir in sour cream and serve.


bacon recipe courtesy of: Criss Roberts, feature editor, Burlington Hawk Eye, Box 10, Burlington, Iowa 52601

3143. KIELBASA SAUSAGE with SAUERKRAUT and BACON

serves four 


3 tablespoons olive oil 
1 onion, sliced 
1 carrot, finely diced 
1 stick celery 
3 clove garlic, sliced 
3 bay leaves 
6 black peppercorns, crushed 
1kg jar of ready cooked sauerkraut, drained 
1 bottle of Polish or German beer 
250 ml chicken stock 
500 grams piece smoked belly pork/bacon
500 grams Kielbasa sausages

Heat the oil in a large ovenproof casserole dish over a moderate heat and fry the onions, carrots, celery, garlic, bay leaves, and peppercorns. Add the drained sauerkraut and stir well. Allow the mixture to heat though and then add the beer and stock. Don't allow the mixture to become too wet. Add the pork and the sausage. Set the oven to 180°C/gas 4. Cover and cook for 90 minutes. Spoon the sauerkraut into a bowl and slice the sausage and pork belly on top. Add a dollop of sour cream and serve immediately.


bacon recipe courtesy of: Mike Robinson, Good Food Live, Good Food Channel, UKTV

3142. CANNELLINI and RICE with BACON and ANDOUILLE SAUSAGE

yields 8 to 10 servings

 

 

2 tablespoons vegetable oil
1 pound slab bacon, cut into 1/4-inch chunks
6 ounces andouille sausage, sliced into 1/2-inch disks
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
Kosher salt
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 pound dry white cannellini beans, soaked overnight in water
6 cups low-sodium chicken stock
2 cups long grain white rice
1/4 cup chopped fresh parsley, for serving

 

In a large pot, heat the oil and bacon over medium heat. When the bacon starts to render its fat, add the sausage and cook until the bacon crisps up and the sausage turns golden, about 10 minutes. Remove bacon and sausage to a bowl with a slotted spoon.

To the pan, add the onions, celery, and bell pepper. Season with a pinch of salt. Saute until tender, then add the garlic, oregano, white pepper and cayenne pepper. Stir and cook until garlic is tender and pot is fragrant.

Drain and add the soaked beans. Stir to coat the beans, then add the chicken stock, raise the heat and bring to a boil. Cover and reduce to a simmer, cook for 30 to 40 minutes, or until beans are al dente. Add the bacon, and sausage back into the pot along with the rice. Cook 30 minutes more or until rice is tender and the liquid has absorbed. Stir in chopped fresh parsley just before serving. Season to taste.

 

bacon recipe courtesy of: Sunny Anderson, "Borrowing from the South," Cooking for Real, Food Network, 2010

3141. BBQ HAM, BACON and PINEAPPLE QUESADILLAS

makes 1 serving 


1 (10 inch) tortilla
1/2 cup mozzarella or jack cheese, shredded
1/4 cup ham, cooked and cut into small pieces
2 slices bacon, cooked and crumbled
1/4 cup pineapple, sliced and optionally grilled
2 tablespoons BBQ sauce
2 tablespoons jalapeno (pickled or fresh), sliced
cilantro to taste

Heat a pan over medium heat, place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the ham, bacon, pineapple, BBQ sauce, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, June 21, 2013

3140. JASMINE RICE, GREEN GRAPES and BACON SALAD

1 1/2 cup medium grain jasmine rice
2/3 cup of shredded carrot

300 grams green grapes

2 tablespoons lemon juice

2 tablespoons cooking oil

150 grams of finely cubed bacon

2 cloves of garlic, finely diced

2 large eggs

Cook the jasmine rice in a rice cooker. Heat up a pan lightly greased with cooking oil. Saute the garlic until golden brown then stir-in the cubed bacon and cook until lightly browned followed by shredded carrot and cook for 3-5 minutes. Transfer to a plate to cool. Wash grapes, pat dry with tea towel and cut them in half lengthways. Lightly whisk the eggs in a large bowl and combined the rice. Mix well so that each rice grain is well coated. Pour the mixture into the pan (lightly grease if necessary) and stir-fry it until the rice becomes golden in color. Toss in the sauteed garlic, bacon and shredded carrot. Drizzle lemon juice and add a dash of salt and pepper to taste. Turn off the heat. Add the grapes mix well. Serve the rice in a plate/bowl and add garnish of your choice for presentation.


bacon recipe courtesy of: Pauline, for Weekend Notes, February 28, 2013

3139. STUFFING with QUINCE and BACON

yields 12 servings, with leftovers

1 1/2 pounds (about 16 cups) challah bread, cut into 1-inch cubes 

12 ounces sliced thick-cut smoked bacon, cut crosswise into 1/2-inch pieces 

3 cups diced onions, 1/2-inch dice 

2 cups diced celery, 1/2-inch dice 

1 tablespoon chopped garlic 

4 (2 pounds total) quince, peeled, cored, and cut into 3/4-inch dice

1 cup dried cranberries 

1 tablespoon chopped fresh sage 

1 tablespoon chopped fresh rosemary 

1 tablespoon chopped fresh thyme 

1 cup chopped Italian parsley 

1 teaspoon kosher salt 

1/2 teaspoon ground pepper 

1 1/2 cups chicken broth 

2 large eggs, beaten 

1 cup heavy cream 

 

Heat oven to 400 degrees F. Place challah in a large roasting pan. Bake 20 minutes, tossing several times, until lightly toasted. Transfer to a large bowl. 

 

Fry bacon in a large pot or Dutch oven over medium heat until crisp. Transfer bacon with a slotted spoon to a paper-towel-lined plate; drain. Pour off all but 1/4 cup bacon drippings from pan. Add onions, celery, and garlic; sauté 8 minutes, until almost softened. Add quince, cranberries, sage, rosemary, and thyme; sauté 10 minutes until quince are tender but still hold their shape. 

 

Add onion mixture to bread along with bacon, parsley, salt, and pepper. Toss; drizzle 1 cup of the broth over stuffing and toss again. (Can be prepared in advance up to this point; cover and refrigerate up to 2 days.) 

 

Generously butter a 3-quart casserole dish. In a medium bowl, whisk remaining 1/2 cup broth, eggs, and cream; pour over bread mixture and toss with a large spoon until evenly moistened. Spoon stuffing into prepared dish; cover tightly with foil. Bake in a 350 degree F oven 30 minutes (while turkey is resting); remove foil and bake 15 more minutes, until stuffing is hot and slightly crisp on top.

 

 

bacon recipe courtesy of: Redbook

3138. BACON, PEA and GOAT CHEESE FRITTATA

1 1/2 tablespoons butter
8 slices of smoked bacon, chopped
7 oz. peas
a few basil leaves, roughly sliced, or torn
8 large eggs, beaten
5 oz goat cheese log with rind, thickly sliced
sea salt and black pepper
Parmesan, grated
large handful of arugula leaves
2-3 tablespoons vinaigrette

Preheat your oven broiler to it’s highest setting. Get a large skillet and melt the butter and cook the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil. Beat the eggs and pour them into the skillet. Gently shake the skillet over medium heat. As the frittata begins to set at the bottom, top with the goat cheese. Season generously with pepper and a little salt. Sprinkle grated parmesan over the frittata and place the pan under the hot broiler for a minute or two until the eggs are set on top. Slide onto a warm large plate. Lightly dress a handful of arugula leaves by tossing them with the vinaigrette, then pile on top of the frittata. Cut into wedges and serve.


bacon recipe courtesy of: Gordon Ramsay's Fast Food: More Than 100 Delicious, Super-Fast, and Easy Recipes by Gordon Ramsay

3137. KIWI and BACON BITES

serves four


3 kiwis
200 grams bacon
black pepper

Cut bacon into strips, removing fat. Peel kiwis, slice each into four. Wrap bacon around each slice, then put in a moderate oven for 3 minutes. Serve immediately.


bacon recipe courtesy of: sofeminine; wewomen

3136. PAN-FRIED LAMBS' KIDNEYS with BACON and MUSHROOMS on TOAST

serves one

3 tablespoons vegetable oil 

6 button onions, or shallots, peeled

1 tablespoon bacon lardons 

4 button mushrooms, quartered

2 lambs' kidneys, fat removed, cut in half, gristle removed (ask your butcher to do this for you)

¼-½ teaspoon red wine vinegar 

2-3 tablespoons gravy granules, made up to 100ml/3½fl oz gravy with boiling water

1 tablespoon chopped fresh tarragon leaves

½ tablespoon chopped fresh parsley leaves

1 thick slice crusty white bread, toasted

Heat one tablespoon of the oil in a small, non-reactive frying pan over a medium heat. Add the button onions or shallots and fry all over for 5-6 minutes, or until softened and pale golden-brown. Remove from the pan and set aside.

Add another tablespoon of oil to the pan the onions were fried in. Add the lardons and mushrooms and fry for 4-5 minutes, or until pale golden-brown. Remove from the pan and set aside with the onions.

Add the remaining tablespoon of oil to the same pan. When the oil is hot, add the kidneys, cut-sides down, and fry for 3-4 minutes on each side, or until golden-brown and just cooked through.

Remove from the pan and set aside with the onions, bacon and mushrooms.

Add the red wine vinegar to the pan. When it simmers, scrape up any burned bits from the bottom of the pan using a wooden spoon to deglaze the pan, then add the gravy.

Return the kidneys, onions, bacon and mushrooms to the pan and bring the mixture to a simmer. Continue to simmer until the kidneys and vegetables have warmed through, then stir in the herbs.

To serve, place the toast into a shallow serving bowl. Spoon over the pan-fried lambs' kidneys, vegetables and gravy.

bacon recipe courtesy of: Paul Merrett, Economy Gastronomy, BBC Food

3135. ROASTED KABOCHA SQUASH with BACON, ONIONS and GARLIC

serves 2-4 as a side dish


1 (3-5 lb.) kabocha squash
olive oil
dried herbs of your choice (Italian herb blend or herbes de Provence)
salt & pepper to taste
3-5 slices bacon (based on size of squash)
1 onion (based on size of squash)
2-4 cloves garlic

Preheat oven to 375°F. Cut out the stem of the squash as described above, reserving the "lid" and removing any seeds attached to it. Use a spoon to scoop out the seeds from inside the squash (reserve for roasting if you wish). Use your fingers or a kitchen brush to lightly coat the interior of the squash and lid with olive oil. Sprinkle the inside of the squash with herbs, salt and pepper to taste, then replace the squash "lid." Lightly grease the bottom of a baking pan or casserole dish with olive oil (I used a square glass baking dish just large enough to hold the squash). Place the squash in the dish and bake at 375°F for 45 minutes or until the interior of the squash is fork-tender (the outside will yield slightly to pressure).

While the squash is roasting, fry the bacon in a skillet until done. While the bacon is cooking, peel and slice the onion. When the bacon is done, place the cooked bacon on a plate with paper towels to absorb excess grease. Reserve 1 to 2 tablespoons of bacon grease in the skillet, add onions and cook until soft and translucent. While the onions are cooking, mince the garlic cloves and add to the skillet. Continue cooking the onions and garlic, stirring regularly, until the onions are lightly golden. Coarsely chop or crumble the cooked bacon, then stir into the onions and garlic. If at this point the squash is not yet fully cooked, reduce heat for the skillet to keep warm.

Once the squash is done, remove from oven, lift off the "lid" and scrape off the cooked flesh from the "lid" into the skillet, stirring it into the onions, garlic and bacon. Spoon this filling into the squash and replace the "lid." Let the stuffed squash sit for a couple of minutes to allow the flavors of the filling to infuse the flesh of the squash.

When ready to serve, remove and discard the squash "lid" and carefully cut the squash into halves or quarters to serve (spoon any spilled filling over the served squash). 


bacon recipe courtesy of: Gloria, Carolina Sauce Company, January 7, 2012

3134. RIGATONI with ITALIAN SAUSAGE and BACON

serves two 


1/2 medium onion
2 strips bacon
6 oz hot Italian sausage
2 tablespoons red wine
1 3/4 cups tomato sauce or pasta sauce
salt and pepper
6 oz rigatoni
2 tablespoons grated Parmigiano-Reggiano

Cut the onion in half vertically. Place one half cut-side down and slice lengthwise, as thinly as possible. Cut the bacon crosswise into lardons. Heat a sauté pan over medium heat. Add the onion and bacon and cook until brown, about 10 minutes. Remove from pan and set aside. Return the pan to the stove. Remove the sausages from their casings and crumble into the pan. Cook, stirring occasionally, until nicely brown, about 3 minutes. Drain the fat. Add cooked meat to the cooked onion and bacon mixture. Set aside. Return the pan to medium heat. Add the red wine and de-glaze by scraping the bottom of the pan to release any brown bits. Let the wine simmer for about 2 minutes. Add the tomato sauce and bring to a boil. Reduce heat to low and return the onion, bacon and sausage mixture to the pan. Cover and simmer the sauce over low heat for about 20 minutes. Taste the sauce and add salt and pepper if desired. Cook the rigatoni according to package directions. Drain. Add the pasta to the sauce and toss to combine. Serve in warm bowls topped with grated Parmigiano-Reggiano.


bacon recipe courtesy of: Laura Leigh Goyer, An Uneducated Palate, September 7, 2012

3133. COUSCOUS SALAD with BACON and CREMINI MUSHROOMS

serves 4-6


6 cups cooked couscous (about 12 oz. of dry couscous)

1 lb. bacon
12 oz. cremini mushrooms, sliced
1 large, sweet red pepper, diced
2 tablespoons parsley, minced
kosher salt
freshly cracked black pepper
1-2 scallions, cut into rings

Cook the couscous according the package directions.

Wipe mushrooms down with a damp cloth to get any dirt off them. Snap off the stems. Discard them if you like, or chop them up and saute them along with the caps. Slice the mushroom caps into thin-ish pieces. Set them aside.
Remove the seeds and ribs from your red pepper. Cut into strips, then cut into small dice. Set aside (separately from the mushrooms).

Slice bacon into pieces. Cut the pieces a little larger than you want them to actually be in the salad. Remember, bacon shrinks when it cooks. Put the bacon in a large, non-stick pan on the stove over medium-high heat. Give it a stir to spread it out. After a minute or two, it should start to fry and let off all sorts of glorious bacon fat. Fry until it gets nice and crispy. When it’s done, transfer the bacon to a bowl with a slotted spoon. You’ll have a fair amount of bacon fat left in your pan. Pour all but a few tablespoons out.

Toss your sliced mushrooms into the pan with the bacon fat. Set the pan over medium-high heat. Give them a stir to coat with fat. Sprinkle on a little kosher salt and some freshly cracked black pepper. Cook like this for a few minutes, stirring occasionally. Scrape them out of the pan into the bowl with your cooked bacon.

Put couscous in a large bowl. Toss in the cooked bacon and mushrooms. Give a stir to mix them into the couscous.

Add the diced red pepper, minced parsley, and scallions. Stir to mix well. Give the couscous a taste. Toss in a little kosher salt and freshly cracked black pepper, if you like.

Serve as a side dish, or a lighter main dish.


bacon recipe courtesy of: Jessie Cross, The Hungry Mouse, July 8, 2009 

3132. BACON FALAFEL BITES with HUMMUS

yields 24 bites

 

 

One 15.5-ounce can chickpeas, drained and rinsed 

1/4 cup extra-virgin olive oil 

3 tablespoons fresh lemon juice 

3 tablespoons tahini 

2 cloves garlic, finely grated

Kosher salt and freshly ground black pepper 

6 slices bacon

 

One 10-ounce package falafel mix, such as Casbah 

Canola oil, for frying 

3 small heads Boston Bibb lettuce, leaves separated (about 24 leaves total) 

3 Roma tomatoes, thinly sliced 

1 English cucumber, halved lengthwise and thinly sliced

Aleppo pepper, for garnish 

 

Position a rack in the top third of the oven and preheat to 350 degrees F.

Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use.

Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces.

Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet.

Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil. Sprinkle liberally with kosher salt.

To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper.

 

 

bacon recipe courtesy of: Alie Ward and Georgia Hardstark, "Marfa, Texas," Tripping Out with Alie & Georgia, Cooking Channel TV

3131. HUEVOS RANCHEROS with AVOCADO and CRISPY BACON

Salsa 

1 roughly chopped yellow onion
2 roughly chopped jalapeño
3 cloves of finely minced garlic
1 tablespoon olive oil
2 28-ounce can plum tomatoes and juice
1 tablespoons adobo sauce
1½ tablespoons ground cumin
juice of two lemons
juice of one lime
kosher salt to tast
fresh cracked pepper to taste
1 cup chopped fresh cilantro 

Eggs 

4 eggs

15 oz canned refried pinto bean

sliced & cooked bacon

shredded Manchego cheese

sliced avocado

non-stick cooking spray

6 warm corn tortilla

kosher salt to taste

fresh cracked pepper to taste

In a large hot pot with olive oil caramelize the onions, jalapeños and garlic. Once brown, add in tomatoes, adobo, cumin, lemon and lime juice and Kosher salt and fresh cracked black pepper to taste. Cook for 10 minutes and puree until chunks are rice sized. Finish with cilantro. Keep warm or chill, depending on your preference.

In a non-stick skillet with non-stick spray, saute eggs to desired doneness and season with salt and pepper. In a separate small pot heat the refried beans until hot.

To serve: Place down 3 tortillas and next stack on top: bacon, 2 eggs, 2 ounces of salsa, shredded cheese and avocados.



bacon recipe courtesy of: Billy Parisi, Kitchen Daily

3130. HIJIKI SALAD with BACON, CARROTS and SOY BEANS

1 can of soy beans
bacon
2 oz of dried hijiki
3/4 cup sliced carrots
1 2/3 cup of dashi
2 tablespoons sake
3 tablespoons mirin
2 tablespoons soy sauce

Drain and rinse can of soy beans. Mix dashi, sake, mirin, soy sauce together in a bowl. Cook bacon in a large frying pan. Remove and cut into small slices. Add hijiki to frying pan and saute over medium high heat for several minutes. Add carrots, bacon, soy beans and dashi mixture from #1 to frying pan. Reduce heat and simmer until liquid has been fully absorbed/reduced (about 20-25 minutes). At this point you many need to add a little more soy sauce depending how salty your bacon is. After tasting for the correct level of salt, remove from heat and let rest for 10 minutes. You can eat hijiki warm or cold.


bacon recipe courtesy of: Benjamin, The Japanese Kitchen, August 6, 2011

3129. HAVARTI DILL and BACON MACARONI and CHEESE

serves 4-6


6 slices bacon, diced
2 cups dried elbow macaroni
2 tablespoons butter
4 tablespoons flour
2 cups whole milk
3 cups shredded dill Havarti cheese
1 egg
salt and pepper to taste

Cook bacon in a skillet over medium heat. Transfer to a paper towel lined plate. Set aside. Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside. Melt butter in a large pot over medium heat. Once the butter has melted, whisk in flour. Cook one minute. Stir in milk. Whisk until smooth. Stir in cheese. Continue stirring until cheese has melted. Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it, add to cheese sauce. Fold in macaroni and bacon. Mix well. Season to taste with salt and pepper. Allow to set for 5 minutes. Serve.


bacon recipe courtesy of: Des, Life's Ambrosia, May 2013

3128. HATCH CHILE and BACON MACARONI and CHEESE

yields 3-4 generous servings


8 oz pasta
4 oz white American cheese, shredded
4 oz Monterey Jack cheese, shredded
1/2 cup plain yogurt
3 slices of bacon, cooked to a crisp
4-5 roasted hatch chiles, chopped (with skins, seeds, and stems removed)
black pepper
salt

Bring salted water to boil and add pasta, cooking according to package directions. While the water is coming to a boil and the pasta is cooking, shred the cheese, chop your chiles, and measure out the yogurt. Before draining the pasta, dip a 1-cup measuring cup into the pot and pull out a full cup of the boiling pasta water. This is important. If you think you'll forget, put your measuring cup in the strainer when you put it in the sink. Drain the pasta and return it to the pot. Immediately add 1/2 cup of the pasta water, the yogurt and 1/3 of the cheese, stirring until the cheese has mostly melted. Add the remaining cheese in two batches, stirring until the cheese has melted into a smooth sauce. Add additional splashes of water as necessary to keep the sauce thin and the cheese hot. Add the chiles, bacon, and black pepper, stirring until evenly distributed. Serve immediately.


bacon recipe courtesy of: Jason and Shawnda, Confections of a Foodie Bride, August 15, 2013

3127. FILLET OF HAKE with SAVOY CABBAGE, TOASTED ALMOND and BACON VINAIGRETTE

5 x 160g hake fillets (pan-fry skin side in a little olive oil, season with sea salt)
1 small head of savoy cabbage 
1 medium carrot 
2 red onions, peeled and sliced
dash of olive oil
knob of butter 
1 clove of chopped garlic
dash of cream

Vinaigrette: 
4 streaky bacon rashers, cut into small pieces
knob of butter 
25 grams flaked almonds, toasted
pinch of cumin 
40 ml dry white wine 
50 ml olive oil

Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain. Peel and cut the carrot into fine strips. Heat a large sauce pan, add the olive oil, lightly fry, without colour, the onions and garlic. Add the cabbage and carrot, season with salt and pepper and cover with a lid. Stir every few minutes, the cabbage will take about 4 minutes to cook. Remove the lid add the butter and cream and check the seasoning. Heat the butter in a pan add the bacon and slowly cook until golden brown add the cumin and diced shallot, and continue to fry until shallot is soft. Next add the white wine and boil until all the sediment is removed from the pan add the almonds and olive oil warm and check the seasoning.


bacon recipe courtesy of: David McCann, The Afternoon Show, RTÉ, Donnybrook, Dublin 4

3126. PUMPKIN SPICE WAFFLES with BUTTERNUT BACON SYRUP

serves about 4 


Pumpkin Spice Waffles
1 cup all-purpose flour

1 cup whole wheat pastry flour
4 tablespoons sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice (recipe below)
1/4 teaspoon salt
2 large eggs
1 1/4 cups whole milk
1 teaspoon vanilla extract
1/3 cup pumpkin puree
1/4 cup coconut oil, melted

Butternut & Bacon Syrup
4 slices bacon, chopped
1 cup chopped butternut squash cubes (about 1/2-inch cubes)
1 1/4 cups maple syrup

Homemade Pumpkin Pie Spice

4 teaspoons cinnamon

1 1/2 teaspoons ginger

3/4 teaspoon ground cloves

3/4 teaspoon nutmeg

a pinch of cardamom

Combine all spices together and mix thoroughly.

Prep the syrup first. Heat a large skillet over medium heat and add the chopped bacon. Once the fat is rendered and the bacon starts to crisp, add in the butternut squash and stir. Cover the skillet, reduce the heat to medium-low and cook until the squash is fork tender and begins to caramelize, about 10 minutes. Stir once or twice in between. Add in the syrup and bring the mixture to a boil. Once boiling, turn off the heat and cover the syrup until ready to use.

To make the waffles, combine the flours, 2 tablespoons of sugar, baking powder, pumpkin spice and salt in a large bowl and whisk together. Set it aside. Separate the eggs, and add the egg whites to the bowl of an electric mixer. Beat on medium-high speed until stiff peaks form. Beat in the remaining sugar. Set the eggs whites aside for a minute.

In a bowl, whisk together the egg yolks, milk, pumpkin and coconut oil. Add the wet ingredients to the dry and stir until just combined; do not overmix. Finally, fold in the whipped egg whites until the batter comes together. Preheat your waffle iron to the desired setting and cook the waffles according to your appliance's directions. Serve them immediately with the warm bacon and butternut syrup.


bacon recipe courtesy of: Jessica, How Sweet It Is, October 9, 2013

3125. BACON WAFFLES with POACHED EGGS and HOLLANDAISE SAUCE

serves four


For the waffles
9 oz plain flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon caster sugar
3 free-range eggs
15fl oz whole milk

4 oz unsalted butter, melted

8 slices cooked American-style bacon (or rindless smoked streaky bacon), chopped

For the hollandaise

1 shallot, finely diced

3 peppercorns 

1 bay leaf 

2 tablespoons white wine vinegar 

2 large free-range egg yolks 

4½ oz butter, melted

sea salt and freshly ground black pepper 

For the eggs and bacon

2 tablespoons white wine vinegar

4 free-range eggs

12 slices streaky bacon

2-3 tablespoons finely chopped chives 

Preheat a waffle maker to the medium setting. Preheat the oven to 135C/275F/Gas 1. In a large mixing bowl mix the flour, baking powder, salt and sugar. Whisk in the eggs, milk and melted butter until well combined. Stir in the cooked bacon. Pour a ladleful of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on a wire rack in the oven. For the hollandaise, place the shallot, peppercorns, bay leaf, white wine vinegar and two tablespoons of water in pan and cook until the volume of liquid has reduced by half. Strain into a large bowl and cool slightly. Add the egg yolks into the vinegar mixture with a pinch of salt. In a steady stream, gradually add the melted butter until it is all incorporated. Season the sauce with sea salt and freshly ground black pepper. For the eggs and bacon, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, carefully crack an egg into the water. Simmer gently for 2-3 minutes, remove the poached egg with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper. To serve, place the waffles onto serving plates, top with the poached eggs and bacon. Finish with a drizzle of hollandaise sauce and the chopped chives.

bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC Food

3124. SPUDS, BACON and BEETS

serves 2-3


2 beetroot

8 new potatoes

4 rashers smoked streaky bacon 

groundnut oil, for frying

2 tablespoons grated fresh horseradish 

handful mint

Place the beetroot and new potatoes into a steamer for 10 minutes. Cut the bacon into postage stamp-sized shapes and fry in a little groundnut oil until crisp. Add the horseradish into the pan. Peel the skin from the beetroot, then cut into quarters. Add to the bacon pan. Cut the potatoes in half and add to the bacon pan. Add a handful of mint to the pan and stir them into in the bacon oil. Mix together and serve.

bacon recipe courtesy of: Nigel Slater, Nigel Slater's Dish of the Day, BBC Food

3123. HERRING MILT, BACON and SAMPHIRE SALAD

serves four


1 tablespoon vegetable or corn oil
120-150 grams piece of streaky bacon, cut into 1cm chunks
150 grams herring roes, fresh or frozen, rinsed and dried on kitchen paperplain flour for dusting
100-120 grams samphire, trimmed of any woody stalks and washed
a handful of small salad leaves, washed and dried
salt and freshly ground black pepper

For the dressing
1 tablespoon cider vinegar
2 teaspoons Tewkesbury or Dijon mustard
2 tablespoons groundnut oil
2 tablespoons rapeseed oil

Heat the vegetable oil in a heavy-based frying pan and cook the bacon on a medium heat, turning the pieces as they are cooking for 3-4 minutes, until nicely coloured. Remove with a slotted spoon, leaving the fat in the pan. Season and lightly flour the herring roes and fry in the same pan as the bacon on a medium heat for 4-5 minutes, turning them until nicely coloured. Remove and drain on some kitchen paper. Keep them warm with the bacon. Blanch the samphire in boiling water for 20 seconds, then drain. Whisk all of the ingredients together for the dressing and season. To serve, arrange the herring roes, bacon, salad leaves and samphire on serving plates and spoon over the dressing.


bacon recipe courtesy of: Mark Hix, The Independent, July 6, 2013

3122. BACON-WRAPPED ASPARAGUS with HOISIN DIPPING SAUCE

1 lb asparagus
16 oz bacon
3 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sambal
2 tablespoons water

Preheat oven to 400F. Rinse asparagus and snap the ends. Wrap in bacon, either individually or as a bunch depending on how much bacon you have or how thick your asparagus is. Arrange in a roasting pan. Sprinkle with pepper. Bake for 10-15 minutes or until bacon is cooked. Meanwhile, make the sauce by mixing all the ingredients in a bowl. Serve warm with the dipping sauce on the side.


bacon recipe courtesy of: Andreea, The Windy Kitchen, March 23, 2012

3121. HEIRLOOM TOMATO BACON SHORTCAKES with WHIPPED GOAT CHEESE

yields 14-16 small shortcakes


Biscuits
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons baking powder
3/4 teaspoon table salt
5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
4 slices extra crispy bacon- chopped (save about 1 slice worth for sprinkling)
1 cup whole milk

Tomato Salad
1 tablespoon olive oil
1 1/2 tablespoons lemon juice
1/8 teaspoon salt
freshly ground black pepper
1/2 pound heirloom tomatoes, chopped

Toppings
3 tablespoons heavy or whipping cream
4 ounces goat cheese, softened
extra bacon crumbles

To make the biscuits, preheat the oven to 425. Line a baking sheet with parchment paper or a silpat. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.

Stir in the bacon. Add the milk and stir until evenly moistened. Pat out to 3/4- to 1-inch thickness, adding a little more flour if needed, and cut into 2-inch rounds, re-forming the scraps as needed until all of the dough is used up. Arrange the biscuits on the parchment-lined baking sheet, spacing 1-2 inches apart. Bake until they are golden brown on top, for about 15 minutes.

For the tomatoes: Add the chopped tomatoes to a medium-sized bowl along with the olive oil, lemon juice, salt and pepper. Toss to combine.

To make the whipped goat cheese, in a separate bowl use an electric mixer to whip the cream until peaks form. Add the goat cheese and beat until the cheese topping is light and fluffy.

To assemble the shortcakes, split each warm biscuit in half. Generously spoon each half with the tomato salad and its dressing. Dollop with whipped goat cheese and sprinkle with bacon. Eat right away or the biscuits will get soggy from tomato juice.


bacon recipe courtesy of: Audra Fullerton, The Baker Chick, August 9, 2013

3120. CRISPY BACON and HASH BROWN QUESADILLAS with FRIED QUAIL EGGS

yields eight servings


Crispy Bacon 
8 ounces thick-cut bacon, cut into lardons and cooked until golden brown

Hash Browns 
2 large Idaho potatoes, scrubbed
Salt and freshly ground black pepper
1/4 cup canola oil, divided
2 large Spanish onions, halved and thinly sliced
1 poblano chile, finely diced
1 tablespoon ancho chile powder
1 teaspoon paprika

Tomato Relish 
2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
1/2 red onion, halved and thinly sliced
1 jalapeno, finely diced
3 tablespoons finely chopped fresh cilantro

2 tablespoons fresh lime juice
2 tablespoon olive oil
2 teaspoons honey
Salt and freshly ground black pepper

Quesadilla
8 (6-inch) flour tortillas
2 1/2 cups grated Monterey Jack cheese
3 tablespoons canola oil
2 teaspoons ancho chile powder

Fried Quail Eggs 
4 tablespoons unsalted butter
8 quail eggs
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh chives

Special equipment: Ramekins 

For the hash browns: Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked about 15 to 20 minutes. Drain, let cool slightly, and grate on a grater using the large holes. Heat 2 tablespoons oil or remaining bacon fat, in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally. Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes and cook until golden brown. Stir in the onions, poblano chile, ancho chile powder, paprika, and salt and pepper and cook until just warmed through.

For the tomato relish: Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving.

For the quesadillas: Preheat the oven to 425 degrees F. Place 4 tortillas on a work surface and top with cheese, hash browns, and bacon. Cover with 4 more tortillas to make 4 2-layer quesadillas. Brush the tops with oil and sprinkle with the ancho powder. Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters.

For the quail eggs: Heat 2 tablespoons of the butter in a medium nonstick saute pan until it begins to shimmer. Crack each egg into a ramekin and carefully slide into the pan (cook 4 at a time). Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another minute.

Assembly: Top each quesadilla quarter with a fried quail egg and a few heaping tablespoons tomato relish and garnish with chopped chives. Arrange on a platter.


bacon recipe courtesy of: Bobby Flay, "Bite Size Brunch," Brunch at Bobby's, Cooking Channel TV

3119. BACON-WRAPPED HALIBUT with LIME SCALLION SAUCE

yields six servings


Bacon Wrapped Halibut
6 6 ounce skinless boneless halibut filet (cut in 5” by 2” rectangles)
12 pieces of double smoked bacon
Zest of 2 lemons
Pepper
2 large bunches of fresh watercress
Toothpicks soaked in water for 30 minutes and drained

Dressing
2 egg yolks
¼ cup sherry vinegar
1 teaspoon Dijon mustard
1 tablespoon lime juice
¾ cup chopped scallions green parts only
1 tablespoon cilantro leaves
1 cup olive oil

Bacon Wrapped Halibut: Ask your fishmonger to cut your filets as rectangular as possible (preferably 5” by 2”). Place a drip pan under the burners. Preheat the barbeque to medium high heat 375-400°F (190-205°C). To prepare the fish, pat it well with paper towel. Season with pepper and sprinkle with lemon zest. Place 2 slices of bacon on the cutting board, overlapping the edge making a thick band. Wrap the halibut with the bacon and secure with a soaked toothpick. Place fish down on the hot grill over the drip pan. Cook fish for 4-5 minutes per side or until the bacon is golden brown. Remove fish from the grill and serve with lime scallion sauce and watercress.

Dressing: To prepare the dressing, place all ingredients (except oil) in a blender. Turn the blender on and gradually add the oil until you reach a consistency you like. Reserve.


bacon recipe courtesy of: Matt Dunigan, Road Grill, Food Network Canada

3118. BACON, CHEESE and SCALLION CRACKERS

makes 40 crackers


1 cup all-purpose flour, plus more for rolling
⅓ cup freshly grated Grana Padano or Parmesan cheese
¼ cup unsalted butter, cold and cubed
5 slices bacon, cooked until crisp and chopped finely
3 scallions, cleaned and thinly sliced
1 tablespoon fresh thyme, leaves only
½ teaspoon kosher salt
¼ cup heavy cream
fleur de sel or sea salt, for sprinkling

Preheat your oven to 400 degrees F. In a food processor, pulse together the flour, grated cheese, cubed butter, bacon, scallions, thyme, and salt until coarse crumbs form. Gradually add in the heavy cream, until the dough comes together (you may not need to use all of the cream). Alternatively, you can do all of this with clean hands or a pastry cutter if you don’t have a food processor. Roll the dough out onto a lightly floured surface until it’s ½-inch thick or ¼-inch thick, completely depending upon your preference and how many crackers you want to make. Cut out the crackers with a cookie cutter, a shot glass, or whatever else you like. Sprinkle them with fleur de sel or sea salt and place on a baking sheet lined with parchment paper. Bake for 10-11 minutes, until golden and firm. Allow to cool completely before serving. 


bacon recipe courtesy of: The Crepes of Wrath, July 18, 2011

3117. SAMOAN WATERCRESS SOUP with BACON

Supo Kapisi Vai


large bunch watercress, woody stalks removed
4 slices of smoked bacon
3 cups of water
sunflower oil
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 cup of Taro or potato
1 cup of coconut milk
salt & pepper

Chop the bacon into strips and place them in a large heavy bottom pan with a tablespoon of oil. Fry over a medium heat until the bacon has browned. Add the ginger and garlic and fry for a further 3 minutes. Add 3 cups of water to the pan and the Taro or Potato and simmer until soft. Add the watercress and place a lid on the pan and simmer for a few minutes until the watercress has wilted. Blend the soup with a blending stick, food processor or blender until smooth. Return soup to the pan and add the coconut milk, season with pepper and salt if needed and heat through.


bacon recipe courtesy of: Allison Pirrie-Mawer, Pease Pudding, April 20, 2011

3116. CORN and WINTER SQUASH with SPINACH and BACON

for Marianne Benjamin 

serves 8 to 10 


9 bacon slices, chopped
2 cups chopped onions

2 1/2 pounds butternut squash, peeled, seeded, cut into 1/3-inch pieces 

1 1/2 6-ounce packages baby spinach leaves 

1 16-ounce package frozen corn kernels, thawed 

6 tablespoons chopped fresh basil 

 

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.

 

 

bacon recipe courtesy of: Bon Appétit, November 1998

3115. SHRIMP with BACON-DELICATA SQUASH CREAM SAUCE on CABBAGE NOODLES

serves four


1 large or 2 small delicata squash
olive oil, for roasting squash
salt and pepper, to taste
4 slices bacon
1/2 onion, finely diced
handful mushrooms, sliced
3 garlic cloves, minced
1 can coconut milk
1 1/2 – 2 lbs. shrimp; peeled, deveined, rinsed, and patted dry
pastured butter, coconut oil, or cooking fat of choice
1 head cabbage, sliced into super thin ribbons.

Roast squash. Preheat oven to 425°F. Trim ends of squash, halve, then scoop out seeds with a spoon. Drizzle olive oil over and sprinkle with salt and pepper. Put squash in a baking pan and roast for 20-30 minutes, or until super soft when squeezed. Let cool, then scoop out flesh and mash with a fork. Set aside.

In large skillet, cook bacon over medium-high heat. When fat renders, add onion and mushrooms. When onion is translucent, add garlic, cooking for 1-2 minutes, then add mashed squash. Pour coconut milk in a 1/2 cup at a time, or until it reaches the consistency you desire. Turn heat down to low and let simmer.

In another large skillet, melt a tablespoon of butter/oil. Sprinkle shrimp with salt and pepper and add to pan. Cook on one side for 2-3 minutes then flip and continue cooking for another 2-3 minutes, or until pink, being careful not to overcook. Remove shrimp from pan to a plate and wipe out the pan with paper towels.

In cleaned out pan, melt 2 tablespoons butter/oil and add shredded cabbage. Sprinkle cabbage with salt and pepper, and toss with the cooking fat for 5-6 minutes or until cabbage noodles soften. Pile the noodles on a plate, top with a heap of sauce, and a handful of shrimp.


bacon recipe courtesy of: The Paleo Periodical, December 22, 2011

3114. ROASTED HALLOUMI, BACON and TOMATO SALAD

serves four


250 grams haloumi, sliced
4 rashers bacon, rind removed
200 grams sourdough bread, chopped
2 tablespoons olive oil
250 grams truss cherry tomatoes
80 grams baby spinach leaves

Dressing 
½ cup (125ml) red wine vinegar
2 tablespoons olive oil
1 clove garlic, crushed

Preheat oven to 220ºC (425ºF). To make the dressing, place the vinegar, oil and garlic in a bowl and stir to combine. Set aside. Place the haloumi, bacon, bread and olive oil on a baking tray and toss to combine. Roast for 5–6 minutes. Turn the haloumi and add the tomatoes. Roast for a further 6–8 minutes or until the tomatoes are cooked and the croutons are golden. Place in a bowl with the baby spinach and dressing and toss to combine.


bacon recipe courtesy of: Donna Hay, Level 5, 83-97 Kippax Street, Surry Hills, NSW 2010, Australia

3113. VANILLA CHAI MAPLE BACON CRULLERS with STICKY SYRUP GLAZE

Donuts
2 eggs
1/2 cup buttermilk
2 teaspoons vanilla
6 tablespoons room temp butter
1 3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon chai tea masala
1/4 teaspoon baking powder
1/2 teaspoon baking soda

Topping
6 pieces bacon, cooked and chopped
2 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar plus more for dusting

Heat oven to 350 and grease your pan. In a bowl, sift together all of the dry ingredients. In another bowl, cream your butter and sugar together. Add in an egg and beat until just incorporated. Repeat with next egg, then add vanilla. Add half of the flour mix into the egg bowl and stir. Add the buttermilk and stir. Add the remaining flour and stir until incorporated. Again, do not over-mix. Evenly spread the batter in the crullers pan, and bake for maybe 20 minutes, or until a toothpick comes out clean. Let them cook for a couple of minutes and then take them out. Make the glaze by melting the butter and syrup in a pan over medium until it comes to a boil. Stir in the sugar and then pour over the donuts. Add the bacon pieces on top.


bacon recipe courtesy of: Whitney, WhitBit's Indian Kitchen, May 24, 2013

3112. TURNIPS with BACON and PICKLED MUSTARD SEEDS

makes eight servings 


1/4 cup sugar 
1/4 cup white balsamic vinegar or white wine vinegar 
1/4 cup yellow mustard seeds 
1 tablespoon vegetable oil 
1/4 pound thick-cut bacon, cut crosswise 1/4" thick 
1 tablespoon whole grain mustard 
2 pounds baby turnips, trimmed, halved or quartered if large 
Kosher salt, freshly ground pepper

Bring sugar, vinegar, and 1/4 cup water to a boil in a small saucepan. Remove from heat and stir in mustard seeds. Let stand at least 4 hours, or cover and chill up to 12 hours. Heat oil in a large skillet over medium heat; add bacon and cook, stirring occasionally, until brown and crisp, 8–10 minutes. Use a slotted spoon to transfer bacon to a small bowl and stir in pickled mustard seeds and whole grain mustard; set vinaigrette aside. Meanwhile, cook turnips in a large pot of boiling salted water until tender, about 3 minutes. Drain and pat turnips dry. Heat a large skillet over medium-high heat. Add turnips and vinaigrette and cook, tossing, until warmed through, about 2 minutes; season with salt and pepper.

bacon recipe courtesy of: Joseph Lenn, Bon Appétit, November 2013

3111. FRIED GREEN TOMATO and BACON WRAP with PEACH VINAIGRETTE

serves four


1/2 cup vegetable shortening
8 strips (about 1/2 pound) cooked bacon, fat reserved
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon paprika
2 (8-ounce) green tomatoes, cut into 1/4-inch-thick slices
1/2 cup buttermilk
4 (10-inch) sandwich wraps, such as flour tortillas or lavash
4 tablespoons peach vinaigrette (recipe below)

Peach vinaigrette (yields 3/4 cup)
8 ounces (about 3 medium) ripe peaches, peeled, pitted, and quartered
2 tablespoons white-wine vinegar
1 teaspoon honey
1/2 teaspoon fresh-ground black pepper

In a medium nonreactive bowl, use a fork to mash peaches into a slightly chunky pulp. Stir in vinegar, honey, and pepper. Refrigerate for 4 to 6 hours or overnight to allow flavors to meld. Most flavorful when served at room temperature.

Fry the green tomatoes: In a large skillet over medium-high heat, heat shortening and 2 tablespoons reserved bacon fat. In a wide, shallow bowl, combine cornmeal, flour, parsley, thyme, salt, pepper, and paprika. Dip each tomato in buttermilk and then dredge in cornmeal mixture. Fry tomatoes, in batches of 3 or 4, on each side until deep-golden brown. Drain on a wire rack.

Assemble the wraps: On a clean work surface, lay the wraps and place 3 tomato slices on each. Place 2 strips of bacon on top of the tomatoes and spoon 1 tablespoon of our peach vinaigrette over each wrap. Fold the wraps into sandwiches and serve.


bacon recipe courtesy of: Ann Stratton and Ruedi Hofmann, Country Living, 300 West 57th Street, New York, NY 10019

3110. SCALLOPS with GRAPEFRUIT and BACON

makes four servings 


1 large grapefruit 
3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks 
1 1/4 pounds sea scallops (about 20) 
salt 
freshly ground pepper 
1/4 cup minced onion 
1/2 cup Sauvignon Blanc 
2 tablespoons drained capers 
2 tablespoons unsalted butter 

Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membrane into another bowl; you should have about 3 tablespoons of juice. 

In a large skillet, cook the bacon over moderate heat until crisp, 3 minutes. Using a slotted spoon, transfer it to a small plate. Pour off all but 1 tablespoon of the bacon fat. 

Season the scallops with salt and pepper, add to the skillet and cook over moderately high heat until browned, 3 minutes. Turn the scallops, add the onion and cook over moderate heat until the scallops are just cooked through, 3 minutes longer. Transfer to a plate. 

Add the wine and grapefruit juice to the skillet and bring to a simmer over moderate heat. Cook, scraping up any browned bits. Strain the liquid into a heatproof cup, then return it to the skillet. Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes. Add the scallops and any juices to the skillet; turn to coat them with the sauce. Add the grapefruit sections and bacon and serve right away.


bacon recipe courtesy of: Grace Parisi, Food & Wine, October 2012

3109. ZUCCHINI and BACON FRITTERS with GARLIC YOGHURT

makes four servings 


2 medium zucchini, grated
1 medium desiree potato, peeled, grated 
4 shortcut bacon rashers, trimmed, finely chopped
1/4 cup plain flour 
1 egg, lightly beaten
2 tablespoons chopped fresh chives 
vegetable oil, for shallow frying 
chopped chives, to serve

Garlic yoghurt 
2 garlic cloves, crushed
1/2 cup plain Greek-style yoghurt

Squeeze excess moisture from zucchini. Drain on paper towel. Combine zucchini, potato, bacon, flour, egg and chives in a bowl. Season with salt and pepper.

Heat oil in a large frying pan over medium-high heat. Spoon 1?4 cup zucchini mixture into pan, pressing to flatten. Repeat to make 3 more fritters. Cook for 5 minutes or until golden underneath. Turn, pressing again to flatten. Cook for 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Repeat process with remaining mixture.

Meanwhile, make Garlic yoghurt: Combine garlic and yoghurt in a bowl. Season with salt and pepper. Sprinkle fritters with extra chives. Serve with garlic yoghurt.


bacon recipe courtesy of: Kim Coverdale, Super Food Ideas, October 2012, p. 13; Taste, Alexandria, NSW, 2015 Australia

3108. WILTED ESCAROLE SALAD with FIGS, BACON and BLUE CHEESE

yields 4 servings (serving size: about 1 cup)


2 bacon slices 
1 head escarole  
1 tablespoon extra-virgin olive oil 
2 tablespoons minced shallots 
1/4 cup balsamic vinegar 
2 tablespoons fresh orange juice 
1/4 cup dried figs, chopped 
2 tablespoons sugar 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1/2 cup crumbled blue cheese (about 4 ounces)

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble. Set aside, and reserve 1 teaspoon drippings in pan. Place escarole top-down in pan, and press down gently. Cook over medium-high heat for 3 minutes or until wilted. Flip, and cook 1 minute. Remove to cutting board; coarsely chop escarole, discarding core, and transfer to a large bowl. Heat olive oil in a pan over medium heat; add minced shallots, and cook 3 minutes or until golden brown. Add balsamic vinegar, orange juice, dried figs, and sugar to pan; stir to dissolve sugar and thicken. Pour dressing and figs over escarole, tossing gently to coat. Season with salt and pepper. Mound on top of chicken; top with cheese and bacon.


bacon recipe courtesy of: Health.com

3107. EDAM BACON FONDUE

1/2 lb. Edam cheese in 1/2-inch cubes (younger cheese best)
1/2 lb. Monterey Jack cheese in 1/2-inch cubes
2 tablespoons cornstarch
3 slices thick cut bacon, 1/4-inch dice
1/2 medium sweet onion, diced small
1 small jar pimento pieces, well drained
1 large clove garlic, minced
1 1/2 cups dry white wine
2 tablespoons sherry vinegar
1-3 teaspoons Tabasco or your favorite

crisp, tart apple pieces
crisp pear pieces
toasted dense bread cubes
roasted pork tenderloin cubes
firmly cooked potato pieces
cold boiled shrimp

Cube the cheeses, combine in a bowl with the cornstarch. Dice the bacon, onion and garlic; drain the pimentos.

Sauté the bacon in a large frying pan over medium heat until beginning to brown; add the onion and cook until softened but don’t brown. Add the garlic and cook until fragrant (no more than a minute). Spoon off the visible rendered bacon drippings.

Add the white wine, sherry vinegar and hot sauce; mix well and bring to a simmer. Add the cheese mixture in four or five additions, mixing well until all the cheese has fully melted and everything is well combined.

Pour into your fondue pot, turn it to low or light the heat source and get after it.


bacon recipe courtesy of: Jack P. in Virginia; Mark McGlothlin, Chi Wulff, October 11, 2013

3106. BUTTERNUT SQUASH FARFALLE in a BACON BECHAMEL SAUCE

makes 4-6 servings


 6 cups butternut squash farfalle (or substitute any other pasta), cooked al dente.
1 cup cooked bacon, diced
3 tablespoons bacon fat (rendered from cooked bacon)
3 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
4 basil leaves, finely chopped
4 cloves of garlic, finely diced
4 cups of milk
2 tablespoons cream cheese
1.5 cups Bergeron or Gouda cheese, finely grated

For bacon bits: Pre-heat oven to 425’F. Line a cookie sheet with parchment paper, and layout 7-10 bacon strips, and place in the oven. Cook for 10 minutes, or until crispy. Remove from the oven, and carefully drain fat—save it for the sauce. Once the bacon strips have cooled, dice them in 1cm pieces.

For the sauce: In a saucepan, sauté mushrooms with 1 tbsp butter, on medium heat until cooked, 5-7 minutes. In a medium saucepan, warm milk, cream cheese, garlic, salt, pepper, and basil over medium-low heat. The longer the garlic and basil sit in the milk, the more flavor you’re sauce will have; make sure you stir it, milk can burn. In a separate saucepan, heat remaining butter and bacon fat over medium heat. Add the flour, and stir until incorporated. Continue cooking until the mixture turns a golden color.

Add the warm milk mixture to the flour mixture, and whisk continually until smooth. To thicken the sauce, bring to a boil, and cook for 7 minutes. While sauce is cooking, cook and drain pasta.

Add Bergeron (or Gouda) cheese, and bacon bits, and mushrooms to the sauce, stir until incorporated, and turn off heat. Sauce is ready when cheese fully melts, 3 minutes. Pour sauce over pasta, garnish, and serve.


bacon recipe courtesy of: Mădălina Paul, Duhlicious, October 2, 2010

3105. RABBIT FRICASSEE with PEARL ONIONS, BACON and MUSHROOMS

serves 4-6 


1 pint pearl onions or 1 package (10 ounces) frozen
½ pound or 1 package (10 ounces) small mushrooms, preferably cremini
2 rabbits, cut into serving pieces
salt and freshly ground pepper
2 tablespoons butter
2 tablespoons flour
½ pound thickly sliced lean bacon
2 cups dry white wine
1 cup chicken broth, homemade or packaged (not canned)
1 small bouquet garni (3 sprigs parsley, 2 sprigs thyme, 1 bay leaf wrapped and tied in cheesecloth)

Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away the peel.

Trim 1/8-inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.

Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.

Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.

While the rabbit parts are browning, cut the bacon slices crosswise into ¼-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.

Pour the wine and chicken broth over the rabbit parts, nestle in the bouquet garni, and add the pearl onions and mushrooms. If you're using two skillets, use half the liquids, onions and mushrooms in each one and nestle a small bouquet garni in each. Bring to a simmer over high heat, turn the heat down to low to maintain a very gentle simmer, and cover. Simmer for about 15 minutes, until the rabbit feels firm to the touch.

Transfer the rabbit parts, onions and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a lightly syrupy consistency.

Portion out the rabbit parts on to plates, spoon each portion with sauce, mushrooms and pearl onions, and serve.


bacon recipe courtesy of: Gene Gerrard, Meat & Wild Game Cooking/About.com

3104. BLT CHICKEN BURGERS

makes four servings 


1 pound ground chicken, preferably a mixture of 1/2 white and 1/2 dark meat  
1/2 cup shredded sharp cheddar cheese
1/3 cup grated parmesan cheese
1 teaspoon minced garlic  
1/2 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1/3 cup mayonnaise
1/4 cup finely chopped fresh basil 
1 tablespoon each fresh lemon juice and finely shredded lemon zest 
4 onion kaiser rolls, split 
8 strips bacon (about 8 oz.), cooked until crisp
1 large tomato, thinly sliced
4 leaves romaine lettuce

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.

In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.

Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.

Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.


bacon recipe courtesy of: Sunset Magazine, August 2008 

3103. GLUTEN-FREE CORNBREAD and BACON STUFFING

yields twelve servings


1 package gluten-free cornbread mix, prepared according to directions

8 slices bacon
3 tablespoons bacon drippings
1 cup chopped celery
1 1/2 cups chopped mushrooms
3/4 cup chopped onion
1 1/2 cups gluten-free bread cubes
1 tablespoon chopped fresh sage
One 16-ounce box of creamy butternut squash soup (or similar). Suggestion: Pacific Natural Foods
2 cups chicken broth (gluten-free)
salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F. Cut cornbread into cubes and spread on rimmed baking sheet. Place in the oven for 15 to 20 minutes, just until cubes are are little bit toasted. Reduce temperature to 375 degrees F. In a large skillet, saute bacon until crisp. Remove bacon from pan and set aside to cool and drain on paper towels. Remove all but 3 Tablespoons of bacon drippings and discard. Add celery, mushrooms and onion to the pan. Saute vegetables in the bacon drippings until they become tender (5 to 6 minutes). Remove from heat and let cool. Place toasted cornbread cubes and bread cubes in a large bowl. Add sauteed vegetables. Crumble bacon on top. Add sage and gently mix it all together. Add salt and pepper, as desired. In medium saucepan mix soup and broth. Cook over medium heat, stirring constantly, until thoroughly heated. Pour over the stuffing mixture (a little at a time) and stir well. You may or may not need all of the liquid. The texture of the stuffing should be damp, but not soggy. Spoon into a well greased 13x9" dish and bake for 35-40 minutes until well heated-throughout and crispy on top.


bacon recipe courtesy of: Lori Lange, Recipe Girl, October 22, 2008

3102. SMOKED RACK OF BACON with RED CURRANT JELLY

serves 6


1 x 1½kg rack of bacon, bone-in and smoked if possible
6 peppercorns
1 bay leaf
1 onion, peeled and chopped

Glaze
zest and juice of 1 orange
2 tablespoon whole-grain mustard
4 tablespoon redcurrant jelly

Place the bacon in a saucepan with the peppercorns, bay leaf and onion and cover with cold water and a lid. Bring to boil, then turn the heat down to a gently simmer and cook for one hour. Meanwhile prepare the glaze – place all the glaze ingredients in a small saucepan over a low heat.  Stir until the redcurrant jelly melts. Preheat the oven to Gas Mark 4, 180°C (350°F). Place the bacon from the water and place in a baking dish and allow to cool a little. Then remove the rind and excess fat. Brush over one third of the glaze and reserve the rest to serve with the bacon. Place in the oven for approximately 20 minutes until golden brown. Remove from the oven,  cover loosely with foil and allow to rest while you stir-fry the cabbage. Thinly slice a head of cabbage. Place in a saucepan and barely cover with water. Cook for a couple of minutes then drain. Heat a little oil and butter in a frying pan. Add the cabbage and stir-fry for a couple of minutes. Season and serve with the bacon and reserved glaze.


bacon recipe courtesy of: Bord Bia: Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland

3101. CREAM OF ROASTED FENNEL SOUP with BACON

2 fennel bulbs, bottom trimmed and stalks cut off reserving leafy tops

1 onion, coursely chopped
olive oil
salt
1/4 lb bacon slices
1 teaspoon cumin
1/2 teaspoon caraway seeds
4 cups chicken broth
2 large yukon gold potatoes
1/2 cup milk
1/2 cup half and half

 

Preheat oven to 375 deg F. Cut fennel bulbs in 1/2" slices. Put fennel and chopped onion on a cookie sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25 minutes or until tender and slightly browned. Divide the bacon in half. Leave one half in slices and cut other half in 1/4" chunks. In a dutch oven cook slices until crispy. Remove slices from heat and put on paper towel to cool. Cook bacon bits in a fry pan until crispy. Put slices on paper towel to cool. In dutch oven with bacon grease from slices add cumin and caraway seeds. Cook until fragrant, about a minute. Add chicken broth, potatoes, fennel and onions to dutch oven. Bring to a boil and reduce to a simmer. Cook on medium high until potatoes are tender. Add bacon chunks, milk and half and half and use an immersion blender or food processor to make soup smooth. Serve with a garnish of bacon slices and fennel leaves.

 

 

bacon recipe courtesy of: Rachel, Another Year Without Groceries, February 8, 2011

3100. BEET ROOT, BACON and SPRING ONIONS

serves 6 with leftovers 


900 grams cooked and peeled beetroot
1 bunch spring onions, sliced on the diagonal
100 grams diced streaky bacon rashers
1 teaspoon olive oil
200 ml tub crème fraîche
2-3 tablespoons freshly grated horseradish, or horseradish sauce from a jar
juice ½ lemon

Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.

To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.


bacon recipe courtesy of: Matt Tebbutt, Good Food Magazine, December 2009

3099. BACON OREO TRUFFLES

makes approximately 48 


1 package cream cheese, softened 
3 cups crushed Oreos, creme included
12 strips of bacon, cooked and crumbled 
white chocolate bark

Process Oreos into a fine crumb in a food processor. Mix Oreo crumbs and cream cheese until blended. Stir in crumbled bacon. Roll tablespoon of mix into ball shape (should make around 48). Let chill. Melt bark and dip truffles into bark. Let chocolate set and then enjoy.


bacon recipe courtesy of: Becky, The Cereal Baker, November 30, 2010

3098. CHEESY BACON OVEN CHIPS with CHIPOTLE RANCH DIPPING SAUCE

serves two
 

Cheesy Bacon Oven Chips
1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds
cooking spray
3/4 cup shredded colby jack or cheddar cheese
salt & pepper to taste
2 tablespoons crumbled bacon (about 2 slices)
chopped parsley or chives, for garnish (optional)

Chipotle Ranch Dipping Sauce 

1 tablespoon ranch dressing 

3 tablespoons sour cream

1/4 teaspoon chipotle chili powder

1/8 teaspoon cayenne (adjust more or less depending on how spicy you want).

1/8 teaspoon salt

1/8 teaspoon garlic powder

 

Cheesy Bacon Oven Chips: Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry.

 

Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below).

 

Chipotle Ranch Dipping Sauce: Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.

 

 

bacon recipe courtesy of: Amanda Sarmiento (member), for TasteBook.com

3097. SWISS CHARD and BACON-WRAPPED PORK GAYETTES

makes 16 gayettes


2 cups cooked Swiss chard leaves
1 large leaf sorrel (optional)
1 cup chopped white portions of leeks or onions
1 tablespoon oil
2 tablespoons butter
2 teaspoons minced garlic
salt and freshly ground pepper
4 tablespoons beef consomme
1 package unflavored gelatin
1/2 lb. chicken or pork liver
2 lb. ground pork, half lean and half fat
1 tablespoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon allspice
1/4 teaspoon crushed bay leaf
4 slices bacon

Squeeze chard, and chop with sorrel (if available). Stew the leeks or onions in the oil and butter until wilted, 5-10 minutes. Add garlic, cook for 30 seconds, mix in chard, and cook over high heat, stirring constantly, until moisture is evaporated. Season with salt and pepper, set aside. Heat consomme and dissolve gelatin in it; set aside. Finely chop or grind liver, add to pork along with all the spices, consomme, and chard; mix thoroughly. (Saute a small amount, taste, and correct seasonings if necessary.)

Chill the mixture; then form into either 2-3-inch balls or thick patties. Place on a buttered baking pan. Cut bacon strips into 16 pieces and place one on each gayette. Bake in a preheated 375 degree F oven for 35-45 minutes, turning once, if desired.


bacon recipe courtesy of: The Victory Garden Cookbook, by Marian Morash, p. 308; Alfred A. Knopf, Inc., 1982

3096. ROAST SALMON with RED WINE, BACON and VEGETABLE MIREPOIX

serves four


4 strips of bacon, diced
1 carrot
1 leek
1 celery stick
4 salmon fillets, 6 oz. each
salt and pepper, to taste
1/2 cup chicken stock
1/4 cup red wine
1 teaspoon fresh thyme, chopped (1/4 teaspoon dried)
1/2 tablespoon flour
2 teaspoons unsalted butter

Preheat oven to 450 degrees F. Fry bacon in a heavy skillet to remove fat and set aside. Make a mirepoix of the vegetables by finely dicing carrots, leek and celery to uniform cubes. Simmer vegetables until crisp tender and place a spoonful of vegetables on top of each fillet in an oiled baking pan. Roast in the oven until the center of the salmon is just pink, approximately 10 minutes.

While salmon is baking combine the stock, wine and thyme and bring to a boil. Reduce this by one half. Prepare a roux by kneading together the flour and butter, forming small balls. Add roux balls, one at a time to simmering sauce until it has reached the consistency of heavy cream. Add the diced bacon and serve over fillets.


bacon recipe courtesy of: Maritime Flavours: Guidebook & Cookbook, by Elaine Elliot and Virginia Lee, p. 61. Halifax and Boston: Formac Publishing Company Limited, 1997